California Walnut Vegetable Biryani


  • 1.5 tablespoon oil
  • 1 bay leaf
  • 4 green cardamoms
  • 4 whole cloves
  • 6 black peppercorns
  • 1 teaspoon cumin seeds
  • 1 medium red onion, sliced
  • 1 green chilli sliced
  • 12 California walnut halves smashed
  • 2 teaspoons ginger-garlic paste
  • ½ cup frozen green peas soaked in warm water for 10 mins
  • 2 medium carrots, 100 gm, sliced
  • 1 medium potato, 185 gm diced into 1-inch pieces
  • 1/3 cup cilantro chopped
  • ½ teaspoon garam masala
  • ½ teaspoon smoked paprika
  • ¾ teaspoon salt for taste
  • 1 cup basmati rice
  • 25 cups water


  1. Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 mins.
  2. While the rice is soaking, chop all the vegetables and soak the frozen green peas in warm water for 5-10 minutes.
  3. After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from the green peas and set it aside.
  4. Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns and cumin seeds. Sauté for 30 seconds until the spices are fragrant.
  5. Then add sliced onions, along with green chilli and California walnuts. Cook for 3-4 mins until the onion turns light brown.
  6. Then add ginger-garlic paste and cook for a minute.
  7. After this, add the vegetables – potato, carrots and green peas. Also add chopped cilantro, garam masala, smoked paprika and salt.
  8. Then put the drained rice into the pan and toss it in gently with a spoon.
  9. Now add water to the pan. Do not stir anything at this point.
  10. Close the pan with a lid and cook on high pressure for 5 mins.
  11. Open the pot and fluff the rice with a fork.
  12. Garnish with California walnuts and serve.

Thai Walnut Bbq Chicken Bowl

1 cup cooked brown rice
4 cups fresh arugula
2 red bell peppers, thickly sliced
4 boneless skinless chicken thighs
1 cup canned garbanzo beans, drained and rinsed
1 cup walnut halves and pieces

For the marinade:
3 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons cooking sherry
2 tablespoons brown sugar
1/2 teaspoon ground black pepper
2 minced garlic cloves
1/4 teaspoon dried crushed red pepper flakes

For the dipping sauce:
2/3 cup rice vinegar
1/3 cup brown sugar
1/2 teaspoon dried crushed red pepper flakes
1 tablespoon fish sauce


  1. Preheat grill.
  2. Combine all ingredients for marinade in bowl and stir well to dissolve the sugar.
  3. Add chicken and red pepper slices. Cover and place in the refrigerator to marinate for at least 2 hours.
  4. Make dipping sauce by adding all ingredients into a sauce pan. Stir and bring to a boil. Reduce heat slightly and keep on a gentle boil. When sauce is reduced to 1/3, remove from heat. The sauce will thicken with time. You can make this ahead of time, but add a little water when you reheat.
  5. Brush grill grates with oil or spray with cooking spray.
  6. Place chicken and red pepper slices on grill grate and grill on medium heat, turning occasionally. Remove when chicken is fully cooked and peppers are charred.
  7. In a serving bowl, layer brown rice, arugula, roasted red peppers, garbanzo beans, grilled chicken, and walnuts. Drizzles with warm sweet and sour sauce.

Kung Pao Chicken With
Honey Glazed Walnuts

1-1/2 pounds boneless, skinless chicken thighs, cut into ¾-inch cubes
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
1 teaspoon sesame oil
1 teaspoon honey

Honey Glazed Walnuts
1 cup California walnuts
3 tablespoons honey
2 teaspoons white sesame seeds, divided
1-1/2 teaspoons vegetable oil

1 tablespoon water
2 tablespoon low sodium soy sauce
1 tablespoon apple cider vinegar
1 tablespoon honey
1 teaspoon sesame oil
2 teaspoons cornstarch

3 tablespoon vegetable oil, divided
2 cups red and green bell pepper, diced
2 teaspoons minced garlic
2 teaspoons minced ginger
8 pieces dried red chilies, seeds removed

Chicken Marinade

  1. Add cut chicken into a large bowl. Add cornstarch, soy sauce, sesame oil and honey. Stir to combine.
  2. Cover with plastic wrap and allow to sit at room temperature to marinate while you make the other parts of the dish.

Honey Glazed Walnuts

  1. Line a small sheet pan with parchment paper or foil, set aside.
  2. Heat a medium sized non stick pan over medium heat. Once the pan is hot, add walnuts, honey, 1 teaspoon sesame seeds and 1-1/2 teaspoons vegetable oil.
  3. Stir and allow to cook for about 5 minutes, stirring every 30 seconds until the walnuts are glazed and honey is caramelized. Very little honey should be left in the pan. Once you see the color change to a light amber, turn off heat.
  4. Immediately transfer to the sheet pan and spread out evenly. Sprinkle remaining 1 teaspoon sesame seeds on top of each walnut. Once the nuts are cool, they will be slightly sticky but crunchy. Break up the pieces and set aside.

In a small bowl combine water, soy sauce, vinegar, honey, sesame oil and cornstarch. Set aside.

Kung Pao Stir-Fry

  1. Heat 1 tablespoon vegetable oil in a wok or pan with high sides until very hot. Add marinated chicken, spreading in an even layer, and allow to cook for 1 minute. Cook for another 2 minutes, tossing and stirring continuously. The chicken should be cooked on the outside and slightly raw in the center. Transfer the cooked chicken to a clean bowl, set aside.
  2. Wipe down wok and add 2 tablespoons vegetable oil to the pan. When very hot, add bell peppers and cook, stirring continuously, until brightly colored and just tender, about 1 minute. Push the bell peppers to the side and add minced garlic and ginger. Cook, frequently stirring until fragrant, about 30 seconds. Add chicken back to the wok, and stir to combine.
  3. Stir the sauce, then add to the wok. Stir and cook until sauce thickens, about 1 minute. Turn off heat, taste and add more salt, pepper and chili peppers as needed.
  4. Serve Kung Pao Chicken with white or brown rice, quinoa or cauliflower rice. Divide chicken evenly in each bowl and top with crunchy honey glazed walnuts.

Potato, Sundried Tomato
And Walnut

400 gms baby potatoes or (Bite size cut Potatoes)
100 gms sundried tomato
150 gms toasted California walnuts
5 gms basil leaves
5 gms roasted garlic (chopped)
10 gms chives or spring onions (chopped)
10 gms mustard
150 gms mayonnaise
60 ml extra virgin olive oil
50 ml white wine vinegar
50 ml vegetable stock


  1. Boil the potatoes and keep them warm.
  2. Chop the Sundried tomatoes roughly. Tear the Basil leaves.
  3. In a bowl add the mustard, vinegar and mayonnaise and slowly add the olive oil while whisking.
    Season with salt and pepper.
  4. Add roasted garlic. Toss the chives, basil, toasted walnuts and sundried tomatoes in the dressing.
  5. Now add the warm potatoes in the bowl with the dressing and mix well.
  6. Add warm vegetable stock.
  7. Let cool down in room temperature so the potatoes can soak the dressing well.
  8. Store in the fridge for 2 hours before serving so the stock and dressing can thicken.

Serve in a nice bowl, garnish with some more California walnuts crumbles and chives.

Calzone With Cheese, Ham, Mushrooms
& Walnuts

2 store-bought refrigerated packaged pizza dough
200 gms ham slices, thinly sliced
60 gms Emmental cheese, thinly sliced (or could substitute for Swiss cheese)
60 gms mozzarella cheese, thinly sliced
1-1/3 cup mushrooms, sliced
1/2 cup chopped California walnuts
1 teaspoon oregano
1 tablespoon olive oil
Salt and pepper to taste


  1. Preheat oven to 220°C.
  2. Cut the pizza dough in half and form each part of a circle of about 6 inches in diameter.
  3. Cut the slices of ham into strips and arrange in the center of 4 discs of dough. Top with slices of cheese, mushrooms and walnuts.
  4. Sprinkle with a pinch of oregano, season lightly and close the disc crescent shaped sealing the edges so that the filling does not come out.
  5. Grease a baking sheet with olive oil, place on the 4 calzones on the baking sheet and bake in preheated oven for 15 minutes or until golden. Serve immediately.

Curried Lamb With Pineapple
& Curried Walnuts

For the Lamb:
800 gms of boneless leg of lamb
1 Greek yogurt
1 teaspoon of ground curry
1/2 teaspoon of paprika
1/4 teaspoon of ground ginger
1/2 teaspoon of ground cumin

For the Sauce:
1 onion
2 apples
2 slices of pineapple, in juice
1/2 teaspoon of cumin
2 teaspoons of ground curry
1/2 teaspoon of ground ginger
1/2 teaspoon of paprika
A few strands of saffron
100 gms of tomato sauce
500 ml of chicken broth
400 ml of coconut milk

For the Basmati Rice with Walnuts:
180 gms of Basmati rice
400 ml of water
40 gms of curried California Walnuts

Preparing the Lamb:

  1. Mix the Greek yogurt with the ground curry, paprika, ground ginger and cumin.
  2. Slice the lamb leg into small portions, adding a pinch of salt. Combine the lamb in a zipped bag with the yogurt and spice mixture. Refrigerate at least one hour.

Preparing the Sauce:

  1. Slice the onion brunoise-style and fry in a tall pot. Then, add the apple and pineapple slices, cooking for 2 minutes over medium heat.
  2. Add the spices and cook another 2 minutes. Add the tomato sauce and chicken broth bring to a boil and then turn it down to medium heat and cook for 30 minutes. Add the coconut milk and cook for 30 more minutes. Add salt to taste and chopped walnuts to thicken the sauce.

Preparing the Rice:

  1. While the sauce is cooking, prepare the Basmati rice. In this case, it can be made in the microwave. Pour the rice in a microwave-safe rice cooker or container and add water and a touch of salt. Cook for 13 minutes.
  2. Take the rice out of the microwave and add chopped curried walnuts. Let the rice settle.

Complete the Recipe:

  1. Cook the lamb in the oven at 160°C for 10 minutes. Then, add the sauce and cook for 10 more minutes.
  2. Serve the lamb curry over the Basmati rice with curried walnuts.

California Walnut Falafel &
Quick Pickled Radish Buddha Bowl

For the quick pickled radishes:
1 small red onion
6 radishes
1 lime
50 ml rice vinegar

For the falafel:
400 gms tin of chickpeas, drained
1 clove of garlic
1 tablespoon ground cumin
80 gms California walnuts, toasted (plus a few extra halves to garnish)
Medium bunch of coriander (reserving a few leaves for garnish)
1 tablespoon olive oil
1 pouch of pre-cooked quinoa
2 teaspoon olive oil
4 tablespoon hummus
2 handfuls of green salad leaves
1 piece of flatbread, toasted


  1. To make the radish and onion pickle, peel and finely slice the red onion and thinly slice the radishes. Place into a small bowl.
  2. Zest and juice the lime and add to the bowl along with the rice vinegar. Put to one side whilst you prepare the remaining ingredients.
  3. Place the chickpeas, garlic, cumin, walnuts and coriander into a food processor and blitz until the mixture comes together.
  4. Roll into 8 walnut-sized balls and flatten each ball slightly. Add the olive oil to a non-stick frying pan over a medium heat and fry on both sides until golden brown.
  5. Heat the quinoa as per the packet instructions. Split between two large bowls and drizzle each with olive oil, stirring through to combine.
  6. Top each bowl with the falafel, hummus, pickled radish and salad leaves. Sprinkle each bowl with the reserved walnuts and remaining coriander leaves and serve with warm flatbread.

Salmon With Asian Walnut Slaw


3 tablespoons sweet chili sauce
3 tablespoons thick teriyaki sauce
1 1/2 tablespoons rice vinegar
4 (150 gms) salmon fillets

1 cup shredded or thinly sliced purple cabbage
1 cup coarsely shredded carrots
2 medium green onions, sliced
3/4 cup coarsely chopped and toasted California walnuts, divided
Fresh cilantro leaves, torn


  1. In a shallow dish stir together chili sauce, teriyaki sauce and vinegar. (Set aside 2 tablespoons.)
  2. Place salmon in a dish, skin side up and let it marinate for 30 minutes.

Toss together cabbage, carrots, green onions and half the walnuts with reserved marinade and refrigerate.

Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.

Roasted Tomato Walnut Chicken

3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 cups multi-color cherry or grape tomatoes
3/4 teaspoon garlic salt, divided
4 small chicken breasts, boneless and skinless
1 teaspoon Italian herb seasoning blend, divided
1 cup shredded smoked mozzarella cheese
Cooked polenta slices (optional)
1/2 cup coarsely chopped and toasted California walnuts
Fresh basil, snipped


  1. Preheat oven to 200°C. Line a baking sheet with foil. Place balsamic vinegar and oil on baking sheet, add tomatoes and toss to coat. Place to one side of the baking sheet and sprinkle with 1/4 teaspoon garlic salt.
  2. Season chicken with remaining garlic salt and Italian seasoning. Place on baking sheet next to tomatoes. Roast 30 minutes or until chicken is cooked through.
  3. Top chicken with mozzarella and cook 5 minutes more to melt cheese. Serve chicken, tomatoes and cooking juices over cooked polenta slices, if desired. Top with walnuts and basil.

Prawns & Walnuts a L'Orange With Zoodles & Cherried Tomatoes

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


  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.