Dinner

Ingredients
200 gms of shrimp
250 gms of zucchini
200 gms of cherry tomatoes
½ squeezed lemon
2 spoonfuls of olive oil
2 cloves of garlic
A pinch of salt and pepper
30 gms of California walnuts
200 ml orange juice

Preparations:

1. Peel the prawns, preserving the heads and rinds. Mix the tails of the prawns with a spoonful of olive oil, 1 very thin cut clove of garlic, a few drops of lemon juice, and a pinch of salt and pepper. Cover the bowl with saran wrap and leave to marinate in the fridge.
2. With a spiral cutter, make strips of zucchini spaghetti and drizzle with a few drops of lemon juice.
3. In a frying pan, grease with a drop of oil, toast walnuts then add the orange juice. Set aside.
4. In another frying pan, heat one tablespoon of oil and add the remains of the prawns, sauté. Once the prawns release their juice, remove the remains.
5. In the same pan, add a clove of garlic, the tails of the prawns, walnuts and cherry tomatoes. Sauté until the skin of the tomatoes wrinkle and remove the peel.
6. Add the zucchini spaghetti and stir fry for 1 minute over high heat, add the orange juice. Cook to reduce the juice, add the peeled cherry tomatoes and season with a pinch of salt and pepper.
7. Mix and serve immediately.

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

Preparation:

1. In a large saucepan melt butter over medium heat. Add vegetables and cook for 5 minutes.
2. Add broth, chicken and thyme. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes, covered.
3. 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.
4. 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.