Spinach Creamy Soup With Crispy Walnut-Parmesan Biscuits


For The Spinach Cream

  • 200g fresh spinach
  • 1 onion
  • 2 cloves of garlic
  • 2 potatoes
  • 1L vegetable stock
  • 50g California walnuts
  • Pinch of salt
  • Pinch of black pepper
  • 30g extra virgin olive oil

For The Walnut-Parmesan Biscuit

  • 100g shelled California walnuts
  • 100g grated parmesan cheese
  • Pinch sweet paprika
  • Aromatic herbs


For The Cream

  1. Fry the onion and garlic and add the potatoes and spinach too.
  2. Cover everything with the vegetable stock, add the walnuts and season it. Cook over a low heat for 30 minutes and mash until getting a cream texture.
  3. Serve the cream very hot with a couple of walnut and parmesan cookies.

For The Walnut-Parmesan Biscuit

  1. Spread a thin layer of parmesan cheese on a baking tray, spread the chopped walnuts on top and season with paprika and aromatic herbs.
  2. Bake it in the oven for about 10 minutes and leave to cool completely to make it crispy.

Spicy Prawn And Walnut Curry


For The Curry Masala

  • ½ fresh coconut, chopped into pieces
  • 1 teaspoon poppy seeds
  • 1 teaspoon white sesame seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 100g walnuts halves
  • 30g chopped cashews
  • 10 cloves of garlic
  • 15 dried Kashmiri chillies
  • 3 small tomatoes, chopped

For The Prawn Marinade

  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon salt

For The Curry

  • 350g prawns, shelled and de-veined with tails on
  • 2 tablespoons wheat flour
  • 2 tablespoons cooking oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon curry powder
  • Salt to taste
  • 2 large potatoes quartered


  1. Weigh out all the ingredients for the curry masala and keep aside.
  2. In a pan, dry roast all the masalas and let them cool.
  3. Cut the tomatoes and coconut and add to the grinder with walnuts and all the spices to make the curry paste.
  4. Clean the prawns, devein and keep in chilled water. Add the spices for marination and keep aside for a few hours.
  5. In a heavy bottom pan add the oil and wheat flour, brown till nutty and cooked. Add the curry paste and keep cooking until thick. Add the powdered spices and salt.
  6. Add in the potatoes and cook till almost done. Add in the prawns when ready to serve. Boil them in the curry for 4-5 min.
  7. Serve hot with steamed rice and fresh salad!

Roasted Cauliflower Steaks With Walnut Gremolata

For The Cauliflower

  • 1 large head of cauliflower
  • 2-3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika

For The Gremolata

  • 1/2 cup California walnuts, coarsely chopped
  • 1/2 cup parsley, lightly packed
  • 1 cloves garlic, minced
  • Finely grated zest of 1 lemon
  • Salt
  • Pepper


  1. Preheat the oven to 260°C. Cut the cauliflower into half lengthwise making 4 thick steaks.
  2. Brush cauliflower with oil on both sides and sprinkle it with seasoning.
  3. Cover them with a foil and roast them in the oven for 5 minutes.
  4. Remove the foil and roast the cauliflower for 10 more minutes.
  5. Turn the cauliflower over and roast the other side for 6-8 minutes until they are brown and crisp-tender.
  6. Toast some California walnuts on the side in a small skillet for 5 minutes. Let it cool and toss it with all the gremolata ingredients in a bowl and mix well.
  7. Serve it immediately over cauliflower steaks.

Walnut Paneer Kebab


  • 1 cup California walnuts
  • 200g paneer
  • 3 cloves garlic
  • A piece of ginger
  • 2 green chillies
  • 1/2 teaspoon salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chaat masala
  • 1/2 teaspoon amchur powder
  • 1/2 teaspoon garam masala
  • Handful of coriander leaves
  • Mint leaves
  • 1 tablespoon ghee


  1. Toast the walnuts till they are golden brown in color.
  2. Toasting the walnuts brings out the nutty flavor of the nuts.
  3. In a food processor, add walnuts and pulse it a few times.
  4. Next, garlic, ginger, green chilies, coriander leaves, mint leaves paneer, salt, chili powder, coriander powder, cumin seeds, chaat masala powder, amchur powder, garam masala powder and grind it to a coarse mixture.
  5. Take the mixture in a bowl.
  6. Make patties and keep it aside.
  7. Heat a pan with some ghee, shallow fry the kebabs till they are golden brown in color.
  8. Using walnuts in the recipe gives a great texture and a nice crunch to the kebab.
  9. Serve them hot with the mint mayo dip.

Spooky Energy Bite Bats


  • Energy Bites
  • 1 cup California walnut halves
  • 1 cup raisins
  • 1 cup dark chocolate chips
  • 1 cup quick cooking oats
  • 1/4 teaspoon salt

Bat Wings And Eyes

  • 480g container semi-sweet dark dipping chocolate (or melting wafers)
  • 24 California walnut halves, halved lengthwise (48 pieces total / 2 walnut wings per bat)
  • 48 white chocolate chips (2 chips per bat used for eyes)
  • 1 small tube black decorating gel


Energy Bites

  1. Prepare a baking sheet with wax paper.
  2. In a food processor, combine walnut halves, raisins, chocolate chips, oats and salt. Pulse until the mixture forms into a thick, but still chunky paste (1-2 minutes), turning off the food processor and scraping down sides, as needed.
  3. Scoop mixture by the tablespoon and roll into balls with your hands, placing bites onto the baking sheet. Refrigerate at least 30 minutes.

Bat Wings And Eyes

  1. Prepare a baking sheet with wax or parchment paper.
  2. Heat dark chocolate in the microwave according to package directions until chocolate is melted. With a fork, dip each walnut piece into the dark chocolate, covering completely with chocolate. Tap the fork on the side of the chocolate container to remove excess chocolate and set walnut pieces on prepared baking sheets. Repeat until all wings are chocolate coated. Refrigerate for 30 minutes.
  3. Gently push a chocolate covered walnut piece into the left and right side of every bat bite to make the wings.
  4. Push two white chocolate chips onto the bat’s front side to make the eyes. Using the black decorating gel, place two pupils onto each white chocolate chip eye.
  5. Serve or refrigerate until just before serving.

California Walnut Energy Bars


  • 3 cups California walnuts, divided
  • 1 cup dried cherries
  • 1 cup dried apricots
  • 1/2 cup honey
  • 1/2 cup vanilla whey protein powder
  • 1/2 cup rolled oats
  • 2 teaspoons cherry extract


  1. Preheat the oven to 121°C and line a baking sheet with parchment paper. Set aside 1 cup walnuts.
  2. Place remaining ingredients in a food processor and process just until mixture is sticky and holds together.
  3. Add remaining walnuts and pulse on and off to coarsely chop.
  4. Press into a 7 X 10-inch rectangle and cut into 20 equal pieces.
  5. Place on a prepared baking sheet and bake for 30 minutes. Let cool, then transfer to an airtight container.

Pappardelle With California Walnut Pesto


  • 3 1/2 cups California walnuts, toasted
  • 4 cups Italian parsley leaves, packed
  • 2 cups Parmigiano Reggiano cheese, freshly grated
  • 4 garlic cloves
  • 1 1/2 cups extra virgin olive oil
  • Salt and pepper to taste
  • 4 pounds pappardelle pasta, fresh
  • 1 1/2 cups California walnuts, toasted, chopped


  1. Place half of the walnuts, parsley, cheese and garlic in a food processor; process until finely chopped.
  2. With motor running, slowly pour in half of the oil; purée until smooth. Transfer to a bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups)
  3. Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. drain, reserving some of the cooking water. For each serving, toss 2 cups of cooked pasta with 1/4 cup Walnut Pesto adding some of the reserved cooking water as required thinning the pesto; tossing well to coat evenly.
  4. Transfer to a warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.

California Walnut Parmesan Chicken


Walnut Crusted Chicken

  • 2 cups buttermilk
  • 2 eggs, beaten
  • 2 tablespoons whole grain, Dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon smoked paprika
  • 700g boneless, skinless chicken breasts
  • 1 1/2 cups finely chopped California walnuts
  • 1 1/2 cups breadcrumbs
  • 6 tablespoons grated Parmesan cheese
  • 2 1/4 teaspoons dried Italian herbs
  • Olive oil or olive oil cooking spray
  • 1 1/2 cups good quality pasta sauce
  • Hot cooked pasta, freshly grated Parmesan cheese and
  • Snipped fresh basil (optional)


  1. Whisk together buttermilk, eggs, mustard, salt, pepper and paprika in a large bowl. Cut chicken into small thin fillets and place in buttermilk mixture; refrigerate for at least 1 hour.
  2. Toss together walnuts, breadcrumbs, cheese, herbs, salt and pepper in a medium bowl.
  3. Preheat the oven to 220°C and line a large baking sheet with parchment paper. Remove chicken from buttermilk and scrape away excess by dragging against the side of the bowl. Place in walnut mixture, turning to coat well on both sides. Let stand for 15 minutes.
  4. Place on a baking sheet and drizzle lightly with olive oil or coat with olive oil cooking spray. Bake for 12 to 15 minutes or until chicken is cooked through and the crust is crisp and browned.
  5. Serve over hot cooked pasta topped with Parmesan cheese and basil.

Purple Cabbage Walnut Soup


  • 1/2 small onion
  • 2 cloves of garlic
  • 1/4 cup celery or coriander roots & stem
  • 1 bay leaf
  • 1/2 cup California walnuts
  • 2-3 cups of vegetable broth or a stock cube with water
  • 1 small potato (boiled and grated)
  • 1 tablespoon olive oil or butter
  • Salt & black pepper
  • Chopped fresh herbs (parsley, coriander & oregano)
  • 1/4 teaspoon apple cider vinegar


  • Apple chips
  • Crushed California walnuts
  • Baked pita chips
  • Garlic Chips
  • Herbs
  • Chilli flakes


  1. Heat the oil or butter in a pan and add the bay leaf, onion, garlic and cook for a few minutes.
  2. Add purple cabbage, salt, California walnuts, vinegar, cook it until the cabbage softens and then cover it for a few minutes.
  3. Add the vegetable broth and let the veggies simmer for 15 minutes until it has softened really well. Add the grated potato, season with salt, pepper and add herbs of your choice.
  4. Blend this soup into a smooth velvety mix and serve hot with toppings of your choice preferably California walnuts, garlic chips, dehydrated apple chips and parsley.

California Walnut Gosht Tawa Masala


For The Marination

  • 12 goat meat chops
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon curd
  • Salt as required

For The Masala

  • 1 cup onions, finely chopped
  • 4 tablespoons oil
  • 2 tablespoons green chilies, chopped
  • 1/2 cup tomatoes, finely chopped
  • 1/4 cup California walnut powder

For The Dry Spice Mix

  • 2 tablespoons Kashmiri chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon black pepper powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala powder

For The Topping

  • 1/4 cup onions, finely chopped
  • 1/4 cup tomatoes, finely chopped
  • 1/4 cup California walnuts, chopped roughly 


  1. Marinate the chops and keep aside for 15 minutes. Pressure cook for 20 minutes or till the meat is 3/4th cooked.
  2. In a kadhai, heat oil.
  3. Add onions, green chilies and cook till the onions are translucent.
  4. Add California walnut powder, tomatoes and add the cooked meat.
  5. Add the dry spaces and cook till oil starts releasing the sides of the pan and the meat is well cooked.
  6. Cook and mix well on a light flame till it is coated consistently.
  7. Serve in little plates, topped with onions, tomatoes and California walnuts.