Dinner

Ingredients

• 400g chicken
• 1 tablespoon salt
• ½ teaspoon turmeric
• 1 tablespoon Kashmiri red chilli powder
• 1 tablespoon garam masala
• 1 tablespoon ginger garlic paste
• 1 bunch of spinach
• 1 cup California walnuts
• 3 tablespoon oil
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1-inch ginger
• 5 cloves of garlic
• 2-3 green chilies
• 2 onion
• 1 tablespoon coriander powder
• 2 tomatoes
• 4 tablespoon cream

Preparation:

1. 1. In a bowl, marinate chicken with salt, turmeric, red chili powder, garam masala, and ginger garlic paste, for about 30 minutes.
2. Blanch one bunch of spinach and grind it to a fine puree with 1 cup of California walnuts, keep it aside.
3. Heat some oil and ghee in a pan, and cook the marinated chicken on each side for 4 mins. Take out once done.
4. Add cumin seeds, ginger-garlic, green chilies, and sauté till the raw smell goes away.
5. Add onions and sauté till slightly golden. Add coriander powder and cook for 2 mins.
6. Add tomatoes and salt and cook till soft and mushy.
7. Add the cooked chicken and cook in the masala for 3-4 mins.
8. Add walnuts spinach paste and cook for 2 mins. Add 1 cup of water and mix it well. Cover and cook for 8 mins.
9. Add cream and cook for the final two minutes.

Ingredients

• 1 butternut squash, peeled, halved, and deseeded
• 2 cloves garlic, sliced
• 3 tablespoon olive oil, plus a drizzle
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 75g California walnuts, chopped, plus 25g extra
• ½ x 25g pack fresh coriander, chopped, plus extra to serve
• 2 tablespoon chopped chives
• 1 lemon
• 150g edamame beans

Preparation:

1. Preheat the oven to 200°C.
2. Place 1 squash half, flat side down on a chopping board between 2 wooden spoons (to stop the knife from cutting all the way through). Make cuts, 0.5cm apart all the way along the squash. Repeat with the other squash half and place both in a roasting tin, push the garlic slices randomly into the cuts.
3. Mix 2 tablespoons oil with the spices and drizzle over the squash, bake for 40 minutes.
4. Mix the 75g walnuts, herbs, lemon zest, and remaining oil together and sprinkle over the squash, bake for additional 20 minutes until golden and tender.
5. Meanwhile, stir fry the beans and remaining 25g walnuts in a drizzle of oil for 1-2 minutes, stirring in the juice of half the lemon at the end. Serve with the squash.

Ingredients

Soup:

• 450g boneless skinless chicken thighs
• 230g sliced mushrooms
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup heavy cream
• 230g dried cheese tortellini pasta

Walnut Pesto:

• 1 cup California walnuts
• 1-1/2 cups spinach
• 1/2 cup grated parmesan
• 1/4 cup olive oil
• 2 tablespoons water
• 1 teaspoon salt

Preparation

Soup:

1. Add chicken, mushrooms, broth, thyme, onion powder, and garlic powder to the slow cooker.
2. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
3. Remove fully cooked chicken from slow cooker and shred. Return to slow cooker.
4. Stir in cream and tortellini.
5. Cover and continue to cook on high for 15-30 minutes until noodles are tender.

Walnut Pesto:

1. In a food processor or blender, add walnuts, spinach, parmesan, and olive oil.
2. Blend until smooth, adding water as needed until you achieve a smooth consistency.
3. Add salt to taste.

Ingredients

California Walnut Taco “Meat”

• 1 1/2 cups walnuts
• 2 tablespoons olive oil
• ½ medium onion, diced
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon chili powder
• 2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder

Tacos

• 8 hard taco shells
• 2 cups shredded lettuce
• 1 cup chopped tomatoes
• 1/2 cup shredded cheddar cheese
• 1/2 cup mild salsa
• 1/2 cup low-fat sour cream

Preparation

1. Add walnuts to a food processor and pulse until walnuts are evenly crumbled, resembling ground meat.
2. Heat olive oil over medium-low heat in a medium skillet. Add onions and cook for 5 minutes, add walnuts, soy sauce, chili powder, cumin, salt, oregano, and garlic powder. Stir well to evenly coat and moisten walnuts. Cook for 2-3 minutes.
3. Spoon walnut taco mixture into shells. Top with lettuce, tomato, cheese, salsa and sour cream.

Ingredients

For Marination:

• 1 whole chicken (800-1000g), skin removed
• Juice of 1/2 lemon
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• Salt, to taste

For Stuffing:

• 1 hard-boiled egg
• 2 onions, thinly sliced
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 teaspoon coriander powder
• A pinch of turmeric
• 4 green chilies, sliced
• 1/2 teaspoon garam masala
• 1 tablespoon raisins
• 1/2 cup California walnuts, chopped
• 1 cup fresh coriander, chopped
• 1 teaspoon oil
• 1 sprig (8-10) curry leaves
• 1 teaspoon oil

For The Gravy:

• 2 onions, thinly sliced
• 2 medium tomatoes, finely chopped
• 1 sprig curry leaves
• 3 green chilies, sliced
• 2 teaspoon ginger garlic paste
• 1 tablespoon coriander powder
• 1 teaspoon garam masala
• 1/2 cup coriander leaves
• 1/4 cup coconut oil
• 1 teaspoon sugar
• 1/4 teaspoon turmeric powder
• Juice of 1 lime
• Salt, to taste

Directions

Marination:

1. Remove skin from the chicken. Cut the neck and tail portions off.
2. Clean the inside portion of the chicken well. Wash the chicken, making sure the water is clear.
3. Pat the chicken dry. Score the thighs and legs.
4. In a large bowl, add the lemon juice, turmeric powder, red chili powder, and salt. Add chicken and coat well. Let marinate covered in the refrigerator for 4-5 hours.
5. Take the chicken out 30 minutes before cooking so that it comes to room temperature.

Stuffing:

1. Heat oil in a pan, and add the sliced onions. Cook for a few minutes till the onions are translucent. Add the ginger-garlic paste, green chilies, and curry leaves, and sauté for a few seconds more. Add coriander powder, turmeric powder, raisins, and walnuts. Stir to mix well. Add the coriander leaves. Season with salt.
2. Add the hard-boiled egg inside the chicken cavity, and then add the stuffing. In case some stuffing is left, do not overstuff chicken but leave it to add in the gravy later.
3. Fill the chicken with the stuffing. Use a kitchen string to tie the legs together. Tie the arms together. Set aside.
4. Heat 1/4 cup coconut oil in a large fry pan. Add the chicken and fry for around 5 minutes per side. The skin should get a brown color. Remove chicken and set aside.

Gravy:

1. In the same oil, add the onions and sauté on a low flame stirring frequently, till nicely caramelized. Add the green chilies, ginger-garlic paste, and curry leaves and sauté for a few more seconds. Add coriander powder, and turmeric powder and stir well. Add the tomatoes and salt. Cook for a few minutes until tomatoes are completely mashed up.
2. Add 1/2 cup warm water, coriander leaves, garam masala, sugar, lime juice (and any remaining stuffing), and cook till slight thick gravy consistency is achieved. Check to season.

Roasting:

1. Preheat oven to 180°C.
2. In a roasting tray, spread half of the gravy. Place fried chicken in the middle. Coat chicken with remaining gravy. (You can leave 2-3 tablespoons gravy aside to coat some potato wedges and onion halves. Once coated with the gravy, add them to the same roasting pan next to the chicken, and then top the chicken with the remaining gravy). 3. Roast chicken for 45-55 minutes, basting with oil from the gravy liquids in the pan midway through the baking.
3. If the chicken is getting brown from the top cover top with aluminum foil. Once baked let rest for 10-15 minutes before carving and serving.

Ingredients

• 130g potatoes
• 600g pumpkin
• 200g walnuts
• 60g leek
• 60g carrots
• 60g onion
• 40ml extra-virgin olive oil
• 320ml water
• Salt, pepper, and nutmeg

Preparation:

1. Peel and cut the vegetables into pieces of similar size.
2. Sauté the vegetables in a casserole with a dash of extra virgin olive oil for 10 minutes.
3. Add water, cover and raise heat to medium-high and leave until the pumpkin is tender, for about 20 minutes.
4. Blend everything well with the blender, you can add a little bit of water if it is too thick.

Ingredients

• 1½ cup oat flour
• 1 cup lightly toasted walnuts
• 1/3 cup almond or peanut butter
• 12 Medjool dates
• A pinch of salt
• 1 tablespoon cocoa powder (optional)
• 3 tablespoons chocolate chips
• Water if needed (if the mix is too dry)

Preparation:

1. In a food processor, process the walnuts a little bit.
2. Add the oat flour, cocoa powder, almond butter, dates, and salt.
3. Process the mixture until a dough If the mixture was too dry add 2-3 tablespoons of water and process until a sticky dough forms.
4. Add the chocolate chips and combine with a spoon.Scoop the mixture into balls.
5. The energy balls can be served immediately, refrigerated, or frozen.

Ingredients

• 120g California walnuts (for the sauce)
• 50g carrot chopped finely
• 90g celery chopped finely
• 50g onion chopped finely
• 320g spaghetti
• 4 tablespoons olive oil
• 1 can canned tomatoes
• Parsley chopped finely for garnish
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon sugar
• Salt and pepper to taste
• 6 tablespoons ketchup
• 2 tablespoons soy sauce
• 100ml dashi soup (made from 1 teaspoon Japanese dashi powder or 1 dashi packet)
• California walnuts for the topping

Preparation:

1. Finely process the California walnuts (for the sauce) in the food processor.
2. Pour the olive oil into a frying pan, add the garlic and fry over medium heat. When the garlic becomes fragrant, add the carrot, celery, onion, and fry. In a separate pot, boil the pasta.

Ingredients

• 3 medium potatoes
• ½ onion
• Extra virgin olive oil
• 30g California walnuts
• Salt to taste
• 4 eggs
• 30g Roquefort cheese
• 30g gorgonzola

Preparation:

1. Peel and cut the potatoes and the half onion. Put them in a microwave-safe bowl with a little olive oil and stir well. Bake them for 5-10 minutes until they are cooked, depending on the oven.
2. While this happens, beat the eggs with the salt.
3. Turn on the stove and in a pan with olive oil, put the potatoes and the onion. Stir it for a few seconds and add the gorgonzola and Roquefort cheese and the chopped California walnuts.
4. Stir again and add the egg. Carefully make small holes so that the egg goes in and spreads all over the pan without touching the edges of the pan.
5. Once cooked on one side, turn it over and cook the other side as well. Serve on a plate and enjoy.
6. Add the canned tomatoes, soy sauce, ketchup, and sugar to the vegetables and simmer until reduced. Add the walnuts and add the dashi soup and stir. Add the pasta to the sauce and then add the cheese and stir.
7. Arrange on a plate and top with the parsley and chopped walnuts.

Ingredients

• 1 1/2 tablespoons canola oil
• 3 1/2 cups (3/4-inch cubes) peeled yam
• 1/2 cup chopped onion
• 1/4 cup water
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 cup water
• 3/4 cup California walnuts, coarsely chopped and toasted
• 1 large firm but ripe red Anjou pear
• 1 tablespoon balsamic vinegar

Preparation:

1. Heat oil in a very large non-stick skillet set over medium heat. Add yam and onion and cook for 15 minutes to lightly brown, stirring occasionally. Add water, basil, and salt; cover and cook over low heat for 10 minutes more or until onion is very soft.
2. Remove cover and stir in walnuts and pear; cook for 5 minutes more or until pear is heated through and soft. Stir in vinegar and season with pepper.
3. Garnish with fresh basil, if desired.