Dinner

Ingredients

Walnut Crust

• 2 tablespoons butter
• 1/4 cup panko breadcrumbs
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup California walnuts, finely chopped

Casserole

• 4 tablespoons butter
• 1 medium onion, finely chopped
• 225g cremini or baby bella mushrooms, sliced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup vegetable broth
• 225g large pasta shells
• 3 cans (140g) water packed tuna, drained and flaked
• 1 cup frozen petite peas
• 2 tablespoons chopped fresh flat leaf parsley, plus additional for garnish
• 2 cups shredded sharp white cheddar cheese, divided

Preparation:

1. To prepare the crust, melt butter in a large skillet over medium heat. Add breadcrumbs, salt and pepper and cook, stirring frequently, for 2 to 3 minutes or until breadcrumbs are golden brown. Transfer to a medium bowl and stir in walnuts; set aside.
2. Preheat the oven to 160°C and lightly grease a 2 1/2-quart shallow baking dish.
3. To prepare the casserole, cook pasta in boiling water until al dente. Drain well and set aside.
4. While pasta is cooking, melt butter in a very large skillet over medium heat. Add onion and cook, stirring occasionally, for 5 to 7 minutes or until slightly softened and translucent. Increase heat to medium-high and add mushrooms and salt. Cook for 6 to 8 minutes more or until vegetables are tender and lightly browned.
5. Stir in flour and cook for about 1 minute. Gradually stir in milk and vegetable broth and bring to a gentle boil. Reduce to a simmer and cook, stirring frequently, for 5 minutes or until slightly thickened.
6. Stir pasta into vegetable mixture with tuna, peas and parsley. Remove from heat and stir in half the Cheddar cheese. Season with salt and pepper.
7. Spread into a prepared baking dish and sprinkle with remaining cheese. Cover with walnut mixture.
8. Bake for 25 to 30 minutes or until bubbling on the edges and golden brown on top. Let stand 5 minutes before serving. Garnish with chopped parsley.

Ingredients

Cilantro Walnut Sauce

• 1 cup lightly packed cilantro leaves and stems
• 1/2 cup California walnuts
• 1/4 cup chicken broth
• 3 tablespoons fresh lemon juice
• 3 cloves garlic, sliced
• 1 jalapeno pepper, stemmed, seeded and sliced

Chicken

• 2 tablespoons butter
• 4 large boneless, skinless chicken breasts
• 1 teaspoon onion powder
• 1/2 teaspoon sea salt
• 1/2 cup chicken broth
• 1/4 cup chopped California walnuts
• Fresh cilantro leaves and fresh pico de gallo (optional toppers)

Preparation:

1. Place all cilantro walnut sauce ingredients in a food processor and process until very smooth, scraping down the sides as needed.
2. Sprinkle chicken with onion powder and sea salt. Set instant pot to sauté and melt half the butter. Add half the chicken and cook until lightly browned. Remove chicken from pot and repeat with remaining butter and chicken. Place all chicken in the pot, add broth and lock the pot.
3. Set the pressure to cook at normal temperature for 12 minutes. When the cooking cycle is done, let stand for at least 10 minutes before carefully releasing the pressure valve.
4. Remove cover and switch back to sauté setting. Let cook until half of the liquid has cooked off.
5. Remove chicken from pot and stir in cilantro walnut sauce. Serve sauce immediately over chicken and garnish with walnuts, cilantro leaves and pico de gallo, if desired.
6. Place ramekins onto a sheet pan and bake for 20 to 25 minutes until pastry is golden brown and cooked through.

Ingredients

Spicy Italian Sausage Crumble

• 1 cup California walnuts
• 1 cup cooked chickpeas
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon all-purpose flour
• 1 tablespoon fennel seeds
• 1 teaspoon red chili flakes
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon kosher salt

Pot Pie

• 2 tablespoons vegetable oil
• 125g sweet potato, medium diced
• 110g Brussels sprouts, quartered
• 140g Spanish onion, medium diced
• 7g garlic clove, minced
• 140g button mushroom, quartered
• 7g sage, chopped
• 2 tablespoons extra virgin olive oil
• 3 tablespoons all-purpose flour
• 3 cups chicken or vegetable stock
• 1 tablespoon Worcestershire
• 1/2 cup walnut cream
• 1 teaspoon cracked black pepper 1/2 teaspoon kosher salt
• 4 puff pastry discs (70g each) Egg wash or melted butter (optional)

Preparation:

1. To prepare sausage crumble, preheat the oven to 220°C and line a baking sheet with parchment paper. Place all ingredients into a food processor and puree.
2. Spoon out nickel-sized, randomly shaped pieces and place on a baking sheet. Bake for 10 minutes or until dried and sausage like in texture.
3. Heat oil in a medium-sized pot over medium-high heat. Add sweet potato, Brussels sprouts and onion and cook for 3 to 4 minutes, stirring occasionally. Add garlic and cook for 1 minute more. Stir in mushrooms and sage and cook for 3 to 4 minutes.
4. Add olive oil to the pan, then add flour. Cook and stir for 2 minutes, then add stock and Worcestershire sauce. Continue to stir as stock thickens. Add walnut cream, pepper and salt.
5. Preheat the oven to 200°C.
6. Place equal amounts of filling and sausage crumble into four oven safe dishes. Place puff pastry disks on top and pinch around the sides to seal in filling. Brush pastry with egg wash or melted butter, if desired.
7. Place ramekins onto a sheet pan and bake for 20 to 25 minutes until pastry is golden brown and cooked through.

Ingredients

For The Spinach Cream

• 200g fresh spinach
• 1 onion
• 2 cloves of garlic
• 2 potatoes
• 1L vegetable stock
• 50g California walnuts
• Pinch of salt
• Pinch of black pepper
• 30g extra virgin olive oil

For The Walnut-Parmesan Biscuit

• 100g shelled California walnuts
• 100g grated parmesan cheese
• Pinch sweet paprika
• Aromatic herbs

Preparation:

For The Cream

1. Fry the onion and garlic and add the potatoes and spinach too.
2. Cover everything with the vegetable stock, add the walnuts and season it. Cook over a low heat for 30 minutes and mash until getting a cream texture.
3. Serve the cream very hot with a couple of walnut and parmesan cookies.

For The Walnut-Parmesan Biscuit

1. Spread a thin layer of parmesan cheese on a baking tray, spread the chopped walnuts on top and season with paprika and aromatic herbs.
2. Bake it in the oven for about 10 minutes and leave to cool completely to make it crispy.

Ingredients

For The Curry Masala

• ½ fresh coconut, chopped into pieces
• 1 teaspoon poppy seeds
• 1 teaspoon white sesame seeds
• 1 teaspoon cumin seeds
• 2 teaspoons coriander seeds
• 100g walnuts halves
• 30g chopped cashews
• 10 cloves of garlic
• 15 dried Kashmiri chillies
• 3 small tomatoes, chopped

For The Prawn Marinade

• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ½ teaspoon salt

For The Curry

• 350g prawns, shelled and de-veined with tails on
• 2 tablespoons wheat flour
• 2 tablespoons cooking oil
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon curry powder
• Salt to taste
• 2 large potatoes quartered

Preparation:

1. Weigh out all the ingredients for the curry masala and keep aside.
2. In a pan, dry roast all the masalas and let them cool.
3. Cut the tomatoes and coconut and add to the grinder with walnuts and all the spices to make the curry paste.
4. Clean the prawns, devein and keep in chilled water. Add the spices for marination and keep aside for a few hours.
5. In a heavy bottom pan add the oil and wheat flour, brown till nutty and cooked. Add the curry paste and keep cooking until thick. Add the powdered spices and salt.
6. Add in the potatoes and cook till almost done. Add in the prawns when ready to serve. Boil them in the curry for 4-5 min.
7. Serve hot with steamed rice and fresh salad!

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.

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.

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.

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.

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.