Roasted Cauliflower Steaks With Walnut Gremolata

Ingredients
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

Preparation:

  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.


Pappardelle With California Walnut Pesto

Ingredients:

  • 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

Preparation:

  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

Ingredients:

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)

Preparation:

  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

Ingredients:

  • 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

Topping

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

Preparation:

  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.


Vegetable & California Walnut Ragu

Ingredients:

  • 1 tablespoon oil
  • 400 g sweet potatoes, peeled and diced
  • 1 onion, chopped
  • 1 red pepper, diced
  • 100 ml red wine
  • 50 g sun dried tomato paste
  • 250 g cherry tomatoes, halved
  • 400 g can chopped tomatoes
  • 100 g California Walnut Halves
  • 250 ml vegetable stock
  • 1 courgette, diced (170g)
  • 25 g basil, shredded
  • To serve: Cooked spaghetti and grated cheese

Preparation:

  1. Heat the oil in a large saucepan and fry the sweet potatoes, onion and pepper for 5minutes.
  2. Add the wine and reduce by half. Stir in the remaining ingredients except courgette and basil and bring to the boil, cover and cook for 15 minutes.
  3. Remove the lid and add the courgette, simmer for 20 minutes until the sauce has reduced, season to taste and stir in the basil.
  4. Serve with cooked spaghetti and grated cheese.


Spicy Cauliflower And Walnut Shawarmas

Ingredients:

  • 50 g California Walnuts, roughly crushed
  • 250 g Cauliflower florets, broken into 2cm pieces
  • 2 tsp shawarma paste (can use harissa also)
  • 2 tablespoon olive oil
  • 1 shallot, roughly chopped
  • 50 g spring greens, finely chopped
  • 100 g tomatoes, diced
  • 20 g coriander, roughly chopped
  • 20 g tahini paste
  • 10 ml pomegranate molasses
  • 4 shawarma breads

Preparation:

  1. Preheat the oven to 200°C.
  2. Place the cauliflower florets, walnuts and shallot into a baking tray with the paste and olive oil.
  3. Combine until the ingredients are covered with the paste.
  4. Bake for 20 minutes, remove and add the greens.
  5. Bake for another 10 minutes.
  6. Spread out the mixture onto warm breads.
  7. Garnish with tomatoes, coriander, pomegranate and tahini.


Paneer Bhurji with California Walnuts

Ingredients:

  • 100 g onions, chopped
  • 100 g tomatoes, chopped
  • 150 g paneer, grated
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 2 green chillies, chopped
  • 6-7pods of garlic, finely chopped
  • ¼ teaspoon coriander powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric
  • ½ teaspoon parsi sambhar masala
  • 1tablespoon butter
  • 10 g roasted walnuts, chopped
  • 2 tablespoons fresh coriander

Served with:

  • Thick toast & butter
  • Garnish with herbs and greens

Preparation:

  1. In a pan, heat oil and butter. Then sauté garlic and green chilli.
  2. Add the onions and brown them well. Add all the spices.
  3. Once the spices are cooked, add tomatoes and cook until they turn soft.
  4. Add coriander and stir well.
  5. Lastly add the grated paneer and walnuts and mix well.
  6. Once ready, add salt and garnish with desired herbs and greens.
  7. Plate on hot buttered toast or serve it on the side.


Khatti Meethi California Walnut Arhar Dal And Rice

Ingredients:

  • ½ cup soaked Arhar dal (Yellow Pigeon Pea)
  • ½ tomato
  • 5 dried kokum
  • ¼ teaspoon turmeric powder
  • ½ teaspoon chili powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala
  • 1 green chili, slit
  • ½ teaspoon ginger paste
  • Salt to taste
  • 1teaspoon jaggery
  • ½ cup California walnuts, chopped
  • 3 cups of water

For the Seasoning:

  • 2 tablespoons oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin
  • ¼ teaspoon fenugreek
  • 1 cinnamon stick
  • 2 dried red chilies
  • 5-10 curry leaves

Preparation:

  1. Wash the dal and put in a pressure cooker with all the other ingredients for the dal.
  2. Fill half the pressure cooker with water, close the lid and let it boil until three whistles. Turn off the heat.
  3. Wait till the air is released from the cooker and then open it.
  4. Take a blender stick or an old school dal grinder and mash the dal.
  5. In another pan, heat the oil and add all the spices under seasoning, fry until they turn aromatic then add curry leaves.
  6. Pour it over the hot dal and cook until the dal gets a little thick.
  7. Serve with steaming hot rice and a fresh salad!


California Walnut Mushroom Lasagna Rolls

Ingredients
For mushrooms

  • 227 g sliced white mushrooms
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 garlic clove, smashed
  • ¼ teaspoon salt
  • 1/8 teaspoon red pepper flakes

For lasagna

  • 8 lasagna noodles, cooked as package directs, drained
  • 738 g  jar marinara sauce
  • 450 g  container ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 egg, beaten
  • 2 tablespoons chopped fresh parsley
  • 1 cup chopped California  walnuts, toasted (bake 8-10 minutes at 177°C)
  • 1 cup cooked mushrooms

Preparations

  1. To prepare mushrooms, melt butter and oil in a large skillet, over medium heat, add mushrooms, garlic, salt and red pepper flakes. Stir occasionally, cook 10 -12 minutes, until mushrooms are softened and browned and set aside to cool.
  2.  Preheat oven to 177°C, add a spoon marinara sauce into 12 x 7-inch baking dish, reserving 1 cup sauce.
  3. In medium bowl, stir together ricotta, parmesan, egg and parsley and Scoop a gallon-sized plastic bag clip off corner of bag.
  4. Lay lasagna noodles out flat, and squeeze cheese mixture down center of each lasagna strip layer mushrooms over cheese and sprinkle walnuts over mushrooms.
  5. Carefully roll up noodles and place seam-side down in baking dish.
  6. Top with remaining sauce and bake for 35 minutes, until heated through.


Roasted turkey stuffed with walnuts and glazed fruit and honey

Ingredients

  • 1 turkey (about 6 kg), clean.
  • Salt and freshly ground pepper
  • 4 onions
  • 5 carrots
  • A bit of soft butter

Stuffing

  • 12 whole plums without a bone cut in half
  • 12 dried apricots cut in half
  • 60 g cup of currants
  • 60 ml of brandy
  • 60 g of unsalted butter
  • 2 apples without peeled skin
  • 2 large onions cut into pieces
  • 2 celery sticks cut into pieces
  • 100 g of blueberries
  • 200 g of California Walnuts
  • 4 slices of brioche bread of thick slices cut into cubes
  • 250 ml chicken broth
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon finely chopped fresh parsley
  • 3 large eggs
  • Coarse salt and freshly ground pepper

Glazed

  • 375 g of flower honey
  • 125 g of unsalted butter
  • 2 chopped cloves of garlic
  • 2 teaspoons fresh chopped sage
  • Salt and freshly ground pepper

Preparations

  1. The night before, place the prunes, apricots and currants in a medium bowl; add a trickle of brandy and cover with plastic wrap and marinate overnight.
  2. The next morning, wash and dry the turkey, season it inside and out and let it stand for an hour.
  3. Place a roast pan in the oven and preheat to 180°C.
  4.  For the filling of walnuts and fruit, melt the butter in a large skillet over moderate heat, Add the apples, onions and celery, cook them, stirring occasionally, until the onions are soft, and the celery is tender for about 10 minutes, and put them in a large bowl and reserve, add the bread cut into cubes and the broth.
  5. Heat 2 teaspoons of oil in a skillet over medium heat and toast the walnuts stirring constantly until golden brown, add the walnuts to the apple mixture and mix well.
  6. Then, add the macerated fruit, blueberries, ground cloves, cinnamon, ginger, cayenne, parsley and eggs, season it. Using 2 large spoons or your hands, mix the filling until it is blended well. Fill the cavities of the turkey with the walnut stuffing.
  7. Tie the turkey with kitchen rope and close cavities with toothpicks.
  8. Rub the turkey with the softened butter and season it with salt and pepper.
  9. Place the turkey on a baking dish, roughly chop the carrots and onions and place them with the turkey and bake at 180⁰C.
  10. Meanwhile, make the glaze: in a small saucepan over medium heat, put the butter with the garlic stirring occasionally until it melts and the garlic browned lightly, add the honey and sage, and season with salt and pepper until the honey is liquid and all is incorporated.
  11. After 1 hour of roasting, with the help of a kitchen brush, remove the turkey and paint it with the honey mixture, return it to the oven and repeat the operation every 20 minutes for an hour and a half.
  12. TIP: The turkey will be ready when you put a thermometer in the thickest part of the breast mark 80°C, and in the thickest part of the thigh, dial 80°C, if in the course of the baking the turkey began to brown in excess, cover it with aluminum foil to avoid burning,
    when the turkey is ready, let it rest covered with silver foil for half an hour,after this time, move the turkey to a dish and the sauce to a gravy boat, Serve it with vegetables.