Romaine (Lettuce) Salad With Walnuts And Beets
Ingredients
Vinaigrette
3 tablespoons walnut oil
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 clove garlic minced
Sea salt and freshly ground pepper to taste
Salad
8 cups torn romaine leaves
1/2 cup slivered red onion
1/2 cup coarsely chopped and toasted California walnuts, divided
1 package baby beets, cooked, peeled and quartered
1/2 cup shaved Parmesan cheese
Preparation
Vinaigrette
- In a large bowl whisk together oil, vinegar, mustard and garlic. Season with salt and pepper.
Salad
- In a large bowl add lettuce, onion and half the walnuts. Add the vinaigrette and toss well to coat.
- Transfer to 4 large salad plates. Top with beets, parmesan cheese and remaining walnuts. Season with additional pepper, if desired.
Chicken And Walnut Dumpling Soup
Ingredients
2 tablespoons butter
3/4 cup diced celery
3/4 cup diced carrots
1/2 cup chopped onion
1/2 cup corn kernels
1 lt chicken broth
2 cups small cubes, cooked chicken
1 teaspoon dried thyme
1 cup + 2 tablespoons milk, divided
1 1/2 cups California walnuts
Salt to taste
1/3 cup prepared baking mix
1 1/2 tablespoons finely chopped California walnuts
Preparations
- In a large saucepan melt butter over medium heat. Add vegetables and cook for 5 minutes.
- Add broth, chicken and thyme. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes, covered.
- In small food processor place 1 1/2 cups walnuts and process until smooth and the texture of walnut butter. In a small saucepan bring milk to a simmer and whisk in puréed walnuts. Cook over low heat for 5 minutes or until thickened, stirring frequently. Add to chicken broth and stir well. Reduce heat, cover, and cook for 10 minutes. Season with salt.
- In a small bowl, stir together baking mix, finely chopped walnuts and remaining milk. Roll into 1/2-inch balls and place on the soup. Cover and cook for 10 minutes more. Serve immediately.
Walnutty Pancakes With Delicious Toppings
Ingredients
Batter:
1 whole egg
50 gms ground oats
25 gms ground California walnuts
75 gms low fat quark
1 tablespoon Xucker light or a different sweetener
5 tablespoons water
1 teaspoon coconut oil for frying
1 pinch of salt
Various Toppings such as:
Fresh strawberries
Blueberries
Chocolate chips (bittersweet chocolate and/or milk chocolate)
Halved California walnuts
Honey or a different kind of syrup
Goji berries
Chopped pistachios
Preparations:
- Mix the ground oats, the ground walnuts, and the low fat quark in a bowl with a dash of water. Then break the egg and add it. Add some Xucker light and a pinch of salt. Blend it with a mixer. The texture should be thick. If the ingredients do not mix well, add another dash of water and blend again.
- Heat up a coated pan at medium heat. Then add 1 teaspoon of coconut oil.
- With a ladle, put a blob of batter in the pan and fry until the sides are brown. Flip and take them out of the pan after another 30-60 seconds.
- Serve the delicious pancakes on a plate and decorate with the toppings of your choice.
Walnut Cheese
Crostini
Ingredients
16 baguette or ciabatta slices, diagonally cut for larger slices
3/4 cup shredded Pepper Jack cheese
1/3 cup chopped California walnuts
1/2 teaspoon Mexican seasoning blend
Olive oil cooking spray
3/4 cup sliced small grape tomatoes (preferably red and yellow)
1 tablespoon extra virgin olive oil
1 tablespoon lime juice
1 tablespoon fresh cilantro, plus additional for garnish if desired
1/4 teaspoon garlic salt
1 avocado, firm and ripe, mashed
California walnuts, chopped and toasted as garnish
Preparation
- On a large baking sheet place baguette slices in a single layer. Toss cheese with walnuts and seasoning and press equal amounts very firmly onto each baguette slice. Coat liberally with cooking spray.
- Heat a large nonstick skillet over medium heat. In a skillet carefully place baguette slices with cheese side down and cook for 3 minutes or until cheese is golden brown around the edges. Turn and cook 30 seconds more. (Cook in batches if necessary)
- Toss tomato slices with oil, lime juice, cilantro and garlic salt. Marinate for 5 minutes. In a small bowl mash avocado and drizzle with half the tomato marinade.
- Spread equal amounts of mashed marinated avocado onto bread slices. Top with tomatoes and walnuts. Sprinkle with additional cilantro, if desired.
California Walnut
Parfait
Ingredients
150 gms California walnuts
4 eggs (yolk)
200 gms sugar
500 gms whipped cream
100 gms honey
Preparations
- In a pan, let the 150 gms sugar melting; add honey and California walnuts to caramelize.
- In a separate bowl, whip cream until foamy, and then gradually add remaining sugar.
- Once caramelized California walnuts are cooled off, add them into a bowl and whip the yolks altogether.
- Add the whipped cream and mix everything accurately without leaving the blend losing its consistency.
- Pour your blend in shaping bowls and let it into the freezer for 2 hours.
- Serve and garnish with chocolate or fruity topping of your choice and fresh California walnuts crumble.
