News & Events

Happy Holidays!

Division 9 Introduces the Avara Collection from Parterre Flooring

Announcing Parterre Flooring’s Avara collection. Avara offers options for both the floor and accent walls, allowing you to coordinate design for a seamless flow from the ground up!

Division 9 Associates Introduce Masland Contract New Tops Collection!

Division 9 is excited to announce the new Masland Contract Tops collection! Featuring three new products, Top Shelf, Top Notch, and Tip Top. Available in broadloom, tile, and plank in 7 different colorways! Perfect for your next corporate job. Contact us for samples or the book today!

Division 9 Associates introduces Studio Luxury Vinyl from Parterre Flooring!

Division 9 is excited to announce Parterre’s new collection Studio Luxury Vinyl! With 28 colors and options to pair with any of Parterre‘s 3mm tile and plank designs the options are endless. Contact us for samples today! samples@division9associates.com

Division 9 Associates introduces Fit III Collection from Masland Contract

We are pleased to introduce the new Fit III Collection from Masland Contract.  These 10 styles are available in both broadloom and tile, and install in the high teens to low 20’s for broadloom and in the mid 20’s for tile.  For samples or for more information please email info@division9associates.com.

Recipe for Chipotle and Rosemary Roasted Nuts

This holiday season we are sending out bags of chipotle and rosemary roasted nuts with all of our sample requests. Please see the recipe below, and Happy Holidays from Division 9 Associates!

Chipotle and Rosemary Roasted Nuts
Total Time:  40 minutes
Cook:  25 minutes
Yield:  8 to 10 servings

Ingredients:
Vegetable Oil
3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
Kosher salt

Directions:
Preheat the oven to 350 degrees.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts into one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

Recipe for Chipotle and Rosemary Roasted Nuts!

This holiday season we are sending out bags of chipotle and rosemary roasted nuts with all of our sample requests. Please see the recipe below, and Happy Holidays from Division 9 Associates!

Chipotle and Rosemary Roasted Nuts
Total Time:  40 minutes
Cook:  25 minutes
Yield:  8 to 10 servings

Ingredients:
Vegetable Oil
3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided
Kosher salt

Directions:
Preheat the oven to 350 degrees.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts into one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.