Lightly toast the pistachio nuts. Finely chop or process in a food processor.
Seed and peel the avocado. Dice the avocado.
In a food processor, combine the pistachios, cream cheese, olive oil, mayonnaise, lime juice, mince Serrano chile, cilantro and salt and pepper. Process the ingredients until smooth.
Transfer the mixture from the food processor to a mixing bowl. Stir in the grated Cheddar cheese until fully incorporated.
For the pie crust:
In the bowl of an electric mixer, combine ingredients in the order they are listed, starting with water in the bowl first. Using a paddle attachment, mix until all ingredients are combined and a nice dough has been formed. Remove dough from the mixer, wrap in clear plastic wrap and chill in the refrigerator for at least one hour. Once chilled, roll on a well-floured surface into a circle for a 9-inch pie pan.
Preheat oven to 425° F.
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Squeeze all the liquid from the spinach and add to the onions. Add 1 teaspoon salt (if desired), ½ teaspoon pepper, the oregano and the lemon zest. Raise the heat to high and cook until all the liquid is gone, about 1 minute. Take off the heat and let cool while preparing the chicken.
For the Cake:
Combine dates, figs and water in a saucepan and bring to just a boil. Let cool completely then add baking soda and vanilla. In a separate mixing bowl cream butter and sugar, slowly add egg and then alternately add flour mixture and date mixture. Add pistachios last. Once added make sure to scrape the sides of the bowl to incorporate all ingredients.
Lay shrimp flat on cutting board and line up backs to bellies and run a skewer thru the center, there should be 8-12 shrimp on each skewer. Season with BBQ spice and baste with melted butter. Cook over hot coals until done. Re-baste with melted butter.
For the Mango Pistachio Salsa:
For the Chicken:
Preheat the grill or broiler until very hot. Season 6 boneless skinless chicken breasts, brush or mop with melted butter or oil and season with BBQ spice, salt, and pepper. Grill the chicken breasts on the grill or in the broiler, 2 to 3 minutes. Then turn and cook the other side. Keep turning the chicken every minute or 2 to avoid blackening or sticking; baste with butter on each turn. Total cooking time is 10 to 12 minutes for small breasts and 18 to 20 minutes for larger breasts. Transfer onto cutting board and allow to cool. Slice chicken across the grain into diagonal strips. Serve hot with warm flour tortillas and Mango Pistachio Slaw (see recipe below).
Warm canola oil in a roasting pan or wok on your stove top, add pistachios and lightly toast. Add the curry powder and continue toasting; season with sea salt to taste. Remove from heat and serve warm in the vessel of your choice.
Preheat oven to 350°F. Heat sugar and water together. Toss pistachios into mixture. Spread onto a cookie sheet. Bake for 5-10 minutes. Remove and season immediately with sea salt. Allow to cool. Remove from pan, chop into small pieces. Heat brown sugar and 1/4 cup of balsamic vinegar with bay leaf. Place strawberries into a bowl over another bowl filled with ice. Pour hot vinegar mixture over the strawberries and allow to cool. Remove the strawberries from vinegar.
Blanch zucchini and carrot in boiling water 1 to 2 minutes or until tender. Plunge into cold water to cool; drain. Combine zucchini, carrot, mushrooms, tomatoes, green onion and pasta. Just before serving, add pistachios, parsley and dressing; toss to coat.
Place basil, cheese, pistachios, oil, garlic and pepper in food processor or blender; process until well-blended. Boil pasta as directed on package, drain. In a large bowl combine the pesto and pasta.