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Ingredients:

• 3/4 cup whole black urad dal
• 1/4 cup kidney beans
• 1/4 cup California walnuts, chopped roughly
• 3 cups water for soaking
• 3 cups water for pressure cooking
• Salt to taste
• 1/2 cup fresh tomato purée
• 1 tablespoon ginger-garlic paste
• 1 tablespoon Kashmiri chili powder
• Salt to taste
• 1 cup water, or as required
• 2 tablespoons butter
• 1 tablespoon cream
• 1 generous pinch kasuri methi
• 1/2 garam masala

Preparation:

1. Wash and soak urad dal, kidney beans and California walnuts in 3 cups water overnight.
2. Rinse in running water and transfer all of it in a pressure cooker.
3. Add 3 cups of water and cook on low flame for 20 minutes. Turn the flame on high and allow 4 whistles. Allow the steam to settle.
4. Open the lid and mash it all up using 1 cup water. The California walnuts, rajma and dal need to get creamy. Add tomato purée, cream and cook for 15 minutes on medium flame.
5. In a separate vessel, add butter, ginger garlic paste, Kashmiri chili powder, gram masala, kasuri methi and into the cooked dal. Stir well and cook further for another 10 minutes. Serve hot!

Ingredients:

• 65g pitted reduced salt green olives, rinsed and drained
• 2 cloves garlic
• 1 preserved lemon, rinsed and drained, roughly chopped
• 1 onion
• 25g pack coriander
• 50g California walnuts
• 2 tablespoon rapeseed oil
• 600g chicken breast fillets, cut into chunks
• 300g low salt chicken stock, made with 1/2 stock cube
• Wholewheat couscous to serve

Preparation:

1. Preheat the oven to 200°C.
2. Place the olives, garlic, preserved lemon, half the onion, roughly chopped, most of the coriander including the stalks, 25g walnuts and 1 tablespoon oil in a food processor and blitz to give a coarse paste.
3. Heat the remaining oil in a large frying pan and fry the chicken and remaining chopped onion for 5 minutes. Add the olive paste and cook for 2-3 minutes.
4. Stir in remaining walnuts and the stock and bring to the boil. Transfer to a casserole dish and bake for 30 minutes.
5. Serve with cooked couscous sprinkled with the remaining chopped coriander.

Ingredients:

• 8 eggs, hard-boiled, large
• 2-3 tablespoons mayonnaise (can be reduced fat)
• 1-2 teaspoons mustard, prepared, to taste
• 1/8 teaspoon salt
• Optional: 1-2 tablespoons chives, very finely minced
• For Cajun-Style Walnut “Crumb” Topping
• 1 tablespoon olive oil
• 1 teaspoon thyme, dried
• 1/4 teaspoon garlic powder
• 1 teaspoon paprika, smoked
• 1 heaping cup California walnuts, finely minced
• 1/4 teaspoon salt (scant measure)
• Few dashes cayenne (optional)

Preparation:

1. Peel the eggs, and halve them lengthwise. Pop out the yolks, and transfer to a large dinner plate. Add 2 teaspoons water, and begin to mash with a fork. As you mash, add the mayonnaise, mustard, salt and pepper. Continue to mash until very smooth. Alternatively, use a food processor.
2. Carefully and slowly, use 2 teaspoons to fill each egg white cavity with the filling, distributed evenly among them. Lavishly sprinkle the topping all over the filled eggs, and serve cold or cool – plain, on toast, or on a salad.

For Cajun-Style Walnut “Crumb” Topping

1. Heat the oil in a medium-sized skillet over medium-low heat. When it is warm, add the spices and stir until they are completely coated.
2. Add the walnuts and salt, and keep stirring until everything is evenly distributed.

Stir and cook over medium-low heat for another 5 to 8 minutes or so (until the walnuts are toasty). Be careful not to burn them!

3. Stir in cayenne to taste, if desired, and remove from heat. When cool, store in a tightly closed jar in the refrigerator until use.

Ingredients:

• 2 large eggplants
• 100 g gorgonzola cheese
• 1 handful of California Walnuts
• 1 large red onion
• Pinch of salt
• Pinch of pepper
• 60 ml of extra virgin olive oil

Preparation:

1. Cut the eggplants in half and make several diagonal cuts on their surface. Smear the eggplants with olive oil and a pinch of salt and wrap them in foil.
2. Bake the eggplants at 180°C for 40 minutes.
3. Cut the onion, put it in a frying pan with a little olive oil and let it cook at medium heat. Add a glass of water and let the water evaporate. Add a little more oil and let the onion brown.
4. Take the eggplants out of the oven and remove the pulp with a spoon (reserve the skin). Mix the pulp with the onion. Toast the walnuts in a separate pan with a little olive oil, and add them to the eggplants and onion.
5. Add the gorgonzola cheese, mix everything well and season with salt and pepper.
6. Fill the eggplants with this mixture. Add a little more cheese and walnuts on top and bake at 160° for 10 minutes.

Ingredients:

• ½ broccoli
• 1 handful of California walnuts
• 1 ripe avocado
• Pinch of oregano
• Pinch of salt
• Pinch of pepper
• 150g feta cheese
• 5 figs
• 1 handful of fresh basil
• 40g extra virgin olive oil

Preparation:

1. Crush the raw broccoli with the mixer or grate with a grater until small rice-sized pieces are formed.
2. Toast the walnuts in a pan with a little olive oil. Coarsely chop the walnuts and add them to the broccoli.
3. Add the avocado with a spoon and mix it well. Add oregano, feta cheese, figs cut into four pieces, basil and olive oil.

Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 teaspoon garlic, minced
• 2 ribs celery, chopped
• 3 cups vegetable broth
• 1 cup corn
• 1 tablespoon sherry vinegar
• 3/4 teaspoon celery salt
• 1/2 teaspoon smoked paprika
• 1 medium sized potato, diced
• 1 red pepper, diced
• 1/2 cup California Walnut Cream
• Sea salt and freshly ground black pepper
• Chopped chives for garnish

Preparation:

1. Heat oil in a large sauce pot. Add onion and garlic and sauté for 3 minutes. Add celery and cook for 2 more minutes.
2. Add vegetable broth, corn, vinegar, celery salt, smoked paprika, potato and bell pepper. Cover and cook for 30 to 40 minutes or until potatoes are soft.
3. Stir in walnut cream and season with salt and pepper. Garnish with chives and reserved corn and red pepper.
4. For Walnut Cream – Puree 2 cup walnuts and 1 cup water in a blender or food processor until very smooth and light and fluffy, cover and store in an airtight container until ready to use.

Ingredients:

• 2 large pinches of saffron
• 1 tablespoon oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 250g paella rice
• 1 teaspoon smoked paprika
• 400g canned tomatoes, chopped
• 1 red pepper, diced
• 100g California walnuts
• 150g fine green beans, trimmed and cut into 3
• 400g canned butter beans, drained and rinsed
• 800ml vegetable stock
• ½ x 25g pack flat leaf parsley

Preparation:

1. Soak the saffron in 1 tablespoon boiling water and set aside.
2. Heat the oil in a large frying pan with a lid and fry the onion for 5 minutes, add the garlic and fry for another 2-3 minutes. Stir in the rice and paprika.
3. Stir in the chopped tomatoes, pepper, walnuts, saffron liquid, green beans and butter beans and add half the stock, cover and simmer gently for about 25 minutes, stirring occasionally, gradually adding the remaining stock until the rice is just tender, season and stir in the parsley.