Walnut Pear and Avocado Bowl

Ingredients

Dressing:

  • 1/4 cup lime juice
  • 1/4 cup loosely packed fresh cilantro leaves
  • 2 tablespoons water
  • 1 1/2 tablespoons canola oil
  • 1 1/2 teaspoons garlic, salt to taste
  • 1/2 of a pear, peeled and cubed
  • 1/4th of a ripe avocado
  • Freshly ground pepper to taste

Bowl:

  • 3 cups precooked chilled quinoa
  • 2 cups small torn pieces curly kale
  • 1/2 cup small thin slivers red onion
  • 1 large pear, cored and sliced
  • 1 1/4 of firm but ripe avocados, cut into bite-size cubes
  • 3/4 cup very coarsely chopped California walnuts, toasted

For Garnish:

Torn fresh cilantro leaves

Preparation:

  1. Purée all dressing ingredients except pepper in a small blender until smooth.
  2. Place quinoa in a large bowl and drizzle with dressing. Stir to coat, then stir in kale and pepper.
  3. Place a slightly heaping 3/4 cup of quinoa mixture into bowls. Top each with 1/4 of a sliced pear, 1/6th of the diced avocado, 1 1/2 tablespoons red onion and 2 tablespoons walnuts. Garnish with cilantro leaves.

by admin

Walnut and Rosemary Stuffed Mushrooms

Ingredients

  • 1 cup California walnuts
  • 1 clove garlic
  • 1 tablespoon shallots, chopped
  • 2 sprigs rosemary
  • 1 tablespoon parsley, chopped
  • ¼ cup parmesan, shredded
  • 12 baby bella mushrooms
  • Salt and pepper to taste
  • 1 teaspoon red pepper flakes, optional

Preparation:

  1. Preheat oven to 200°C. Place walnuts, garlic, chopped shallots, rosemary parsley, parmesan and red pepper flakes in a food processer. Pulse until finely chopped.
  2. De-stem mushrooms and spoon out a little of the pulp to make a deeper cavity. Fill with stuffing and place on a baking sheet lined with parchment paper.
  3. Baked for 15 minutes, top with a little more rosemary and parmesan and serve warm.

by admin

Walnut & Sweet Potato Miso Mash

Ingredients

  • 500 g sweet potatoes, peeled and cut into small chunks
  • 2½ teaspoons white miso paste
  • 1 tablespoon olive oil
  • 75 g California walnuts
  • 2 tablespoons double cream
  • 1 tablespoon chilli infused oil
  • 1 teaspoon honey

Preparation:

  1. Preheat the oven to 200°C.
  2. Place the sweet potato on a baking tray. Mix together 2 teaspoons miso paste with the olive oil and seasoning and toss into the sweet potato until evenly coated. Roast for 15 minutes then sprinkle over half the walnuts and roast for a further 10 minutes until tender.
  3. Place in a food processor with the cream and blend until smooth.
  4. Mix together the remaining chopped walnuts and miso paste and blend in the chilli oil and honey, drizzle over the miso mash to serve.

Cooks tip:
Try baking whole sweet potatoes, scoop out some of the flesh and mix with the miso walnut and chilli oil then place back into the shell.

by admin

Grilled Garlic Herb Corn with Tomatoes and Walnuts

Ingredients

  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 ears of corn, husks and silk removed
  • 1 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 1/2 cup California walnuts

Preparation:

  1. Heat grill or grill pan over medium heat.
  2. In a small bowl, combine melted butter, olive oil, garlic powder, Italian seasoning, salt, and pepper.
  3. Brush butter mixture onto each ear of corn.
  4. Grill corn for about 5-8 minutes, rotating so that all sides are cooked.
  5. Remove from grill and allow to cool slightly. Remove corn from cob and place into a medium bowl.
  6. Add cherry tomatoes and feta cheese.
  7. Pour into a serving dish and top with walnuts.
  8. Serve immediately.

by admin

Creamy

Creamy California Walnut & Tomato Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion chopped
  • 1 teaspoon chopped garlic
  • 2 cups vegetable stock
  • 1/2 teaspoon kosher or sea salt, or to taste
  • 1/2 teaspoon sugar
  • 1 can crushed tomatoes
  • Pepper to taste
  • 2/3 cup California walnut cream
  • 3 tablespoons chiffonade fresh basil
  • California walnut Parmesan

Preparation:

  1.  Heat oil In a large sauce pot over medium heat. Add onions and garlic and sauté for 5 minutes.
  2. Add, vegetable stock, salt, sugar and tomatoes; cover and cook over low heat for 40 minutes. Season with pepper.
  3. Add basil and purée with stick blender until very smooth.
  4. Stir in walnut cream and garnish with additional basil and shaved walnut Parmesan.

by admin

California Walnut And Carrot Falafel

Ingredients

  • 300 g of chickpeas (soak at least 15 hours)
  • 100 g of chopped California walnuts
  • 1 onion
  • 4 medium carrots
  • 2 teaspoons chopped parsley
  • 2 teaspoons chopped cilantro (optional)
  • A pinch of cumin
  • A pinch of salt
  • Pepper to taste

Preparation:

  1. Soak the chickpeas for 15 to 20 hours, then drain the water and dry for a while on an absorbent paper.
  2. Chop the chickpeas until they have a gritty texture.
  3. Chop onion, parsley, carrots and cilantro into small pieces and add to the chickpeas. Then add cumin, salt and pepper to taste.
  4. Add the chopped walnuts, mix well and form balls. If it’s too moist, you can add a little oatmeal, chickpeas or whole wheat.
  5. In the oven tray lined with vegetable parchment paper, bake the balls at 180°C for 15 to 20 minutes. Turn them over and bake for another 10 to 15 minutes. Serve Hot!

by admin

Sweet Potato Walnut Falafel Bowls

Ingredients

Falafel:

  • 1 raw sweet potato, peeled and cut into chunks
  • 1 cup cooked quinoa
  • 1/2 cup California walnut halves
  • 1 teaspoon sea salt
  • 1/2 teaspoon each: ground cumin, onion powder and garlic powder
  • 1/2 cup flour
  • 1 egg
  • Vegetable oil for frying

Tahini Dressing:

  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon each: ground cumin and garlic powder
  • Salt to taste

Bowls:

  • 4 cups loosely packed curly kale, very coarsely chopped
  • 2 cups cooked quinoa
  • 1 cup julienned carrots
  • 1 avocado, sliced
  • Toasted chopped California walnuts and minced red onion (optional garnish)

Preparation:

  1. Place sweet potato in a food processor and pulse until finely minced. Add quinoa, walnuts and seasonings and pulse until all pieces are uniform in size. Add flour and egg and pulse again until well mixed, scraping down the sides as needed.
  2. Shape mixture into 16 equal balls. (Using wet hands will keep mixture from sticking.)
  3. Heat oil in a deep skillet or pot until very hot. Cooking in batches, fry falafel balls for a few minutes on each side or until golden brown and cooked through. Let drain on a paper towel lined tray.
  4. Whisk together all dressing ingredients in a small bowl.
  5. Place equal amounts of kale, quinoa, carrots and avocado into 4 large salad bowls. Place 4 falafel in each and drizzle with dressing. Garnish with walnuts and onion if desired.

by admin

Walnut Panna Cotta

Ingredients

  • 100 g California walnuts, chopped
  • 300 ml double cream
  • 1 teaspoon vanilla bean paste
  • 50 g caster sugar
  • 3 sheets leaf gelatine
  • 100 ml full fat milk
  • 200 g mixed berries to serve

Preparation:

  1.  Grease 4 x 200 ml dariole moulds.
  2. Finely chop 75 g of the walnuts in a food processor and add to a small saucepan with the cream, vanilla and sugar, bring to just below boiling and remove from the heat. Allow to infuse until cool.
  3.  Meanwhile, soak the gelatine in cold water for 5 minutes, drain and squeeze out excess liquid. Place the milk in a small saucepan and heat until steam just begins to show, off the heat stir in the soaked gelatine and stir until dissolved. Mix into the walnut cream mixture. Pour into the dariole moulds and chill for 4-5 hours until set.
  4. To serve, briefly dip the moulds into a bowl of hot water and upturn onto small plates and serve with mixed fruit and remaining chopped walnuts.

by admin

Persian Walnut Salad

Ingredients

  • 1 cup walnuts, lighted toasted
  • 1 bunch radishes, thinly sliced (use a mandolin)
  • Halved cherry tomatoes
  • 1 large English cucumber, thinly sliced
  • 4 scallions, thinly sliced
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • ½ cup chopped mint
  • ½ cup chopped dill
  • 1/4 cup chopped tarragon or chives
  • 1/2– 1 cup crumbled feta (optional)
  • ¼ cup olive oil
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice, more to taste
  • ½ teaspoon allspice
  • Salt and pepper to taste

Preparation:

  1. Toast walnuts on a sheet pan, in a 180°C oven for 12-15 minutes, until lightly toasted. Cool.
  2. Place cooled walnuts along with remaining ingredients in a large bowl and toss well.
  3. Taste, adjust salt and lemon. If it tastes bland, add a little more salt. It should have a refreshing lemony kick.

by admin

Walnut, Broccoli Apple Slaw

Ingredients

Dressing

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1½ tablespoons honey
  • ½ teaspoon kosher or sea salt
  • ½ teaspoon ground ginger (optional)
  • Freshly ground pepper to taste

Salad

  • ¾ cup coarsely chopped California walnuts, toasted
  • ½ cup dried cranberries
  • ¼ cup minced red onion
  • 340g broccoli slaw
  • 1 large apple, cored and cut into small bite-size pieces

Preparation:

  1. Whisk together all dressing ingredients in a large bowl.
  2. Add walnuts, cranberries, onion, broccoli slaw, and apple. Toss well to coat with dressing.

by admin