Dinner

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.

Ingredients

• 2 tablespoons ground flaxseed
• 1 tablespoon extra-virgin olive oil
• 1 cup finely chopped yellow onions
• 250g cremini (baby bella) mushrooms, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon  kosher salt
• 1/2 teaspoon  black pepper
• 1 cup California walnut halves
• 2 cups cooked brown lentils (measured after cooking)
• 1/2 cup plain breadcrumbs (classic or panko)

BBQ Glaze

• 1/2 cup ketchup
• 2 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/4 teaspoon Tabasco sauce (or hot sauce of choice)
• 1/4 teaspoon smoked paprika

Preparation:

1. Combine ground flaxseed with 5 tablespoons water in a small bowl. Let sit until the mixture becomes gelatinous.
2. Preheat oven to 180°C and thoroughly grease 10 cups of a 12-cup muffin tin.
3. Heat oil in a large skillet over medium-high heat. Once hot, add onions and mushrooms; cook until softened, stirring occasionally, about 8 to 10 minutes. Add tomato paste, Italian seasoning, smoked paprika, and garlic powder; stir well to combine. Cook 2 more minutes, allowing the tomato paste to deepen in color. Add Worcestershire sauce, brown sugar, salt, and pepper; stir well to combine. Turn mixture out into a large bowl.
4. Add walnuts to the bowl of a food processor and blend until they resemble a very coarse sand.
5. Add lentils and pulse about 6 times, just to break down but not purée them. (It’s important to maintain some texture to ensure the meatloaf isn’t mushy. Ideally, you’ll still have some whole lentils at the end.) Empty lentil mixture into bowl with mushroom mixture.
6. Add breadcrumbs and flax eggs, and use a rubber spatula (or your hands) to thoroughly mix together. (The mixture will be thick, however this ensures the mini loaves stay together when baked.)
7. Divide the meatloaf mixture among the 10 greased muffin cups, gently pressing to fill. Bake for 25 minutes.
8. Meanwhile, prepare BBQ glaze by combining all ingredients in a medium bow; whisk well to combine. Remove meatloaves from the oven and spoon the BBQ glaze evenly over each one. Place pan back in the oven and bake for 10 more minutes. Let sit for 10 minutes before using an offset spatula (or butter knife) to remove meatloaves from the pan.

Ingredients

• 1 tablespoon olive oil
• 1/4 cup minced onion
• 1 teaspoon minced garlic
• 1 tablespoon tomato paste
• 1/2 cup California walnuts, chopped
• 1/4 cup cooked brown rice
• 1/4 cup chopped roasted red peppers
• 1/4 cup panko breadcrumbs
• 1/4 cup Parmesan cheese
• 1 tablespoon Italian seasoning
• 2 tablespoons chopped Italian parsley
• 1 egg, beaten
• Walnut pesto or Muhammara sauce

Preparation:

1. Preheat oven to 180°C and line a baking sheet with parchment paper.
2. Heat oil in a small skillet over medium heat. Add onion and garlic and sauté for 1 minute. Add tomato paste and cook for 1 minute more.
3. Transfer to a food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, parsley, Italian seasoning, and egg. Pulse until combined, but not mushy.
4. Form into 8 equal balls and place on prepared baking sheet. Cook for 12 minutes or until firm to the touch. Serve with California walnut pesto or muhammara sauce.