Dinner

Ingredients
For mushrooms

• 227 g sliced white mushrooms
• 1 teaspoon butter
• 1 teaspoon olive oil
• 1 garlic clove, smashed
• ¼ teaspoon salt
• 1/8 teaspoon red pepper flakes

For lasagna

• 8 lasagna noodles, cooked as package directs, drained
• 738 g  jar marinara sauce
• 450 g  container ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg, beaten
• 2 tablespoons chopped fresh parsley
• 1 cup chopped California  walnuts, toasted (bake 8-10 minutes at 177°C)
• 1 cup cooked mushrooms

Preparations

1. To prepare mushrooms, melt butter and oil in a large skillet, over medium heat, add mushrooms, garlic, salt and red pepper flakes. Stir occasionally, cook 10 -12 minutes, until mushrooms are softened and browned and set aside to cool.
2.  Preheat oven to 177°C, add a spoon marinara sauce into 12 x 7-inch baking dish, reserving 1 cup sauce.
3. In medium bowl, stir together ricotta, parmesan, egg and parsley and Scoop a gallon-sized plastic bag clip off corner of bag.
4. Lay lasagna noodles out flat, and squeeze cheese mixture down center of each lasagna strip layer mushrooms over cheese and sprinkle walnuts over mushrooms.
5. Carefully roll up noodles and place seam-side down in baking dish.
6. Top with remaining sauce and bake for 35 minutes, until heated through.

Ingredients

• 1 turkey (about 6 kg), clean.
• Salt and freshly ground pepper
• 4 onions
• 5 carrots
• A bit of soft butter

Stuffing

• 12 whole plums without a bone cut in half
• 12 dried apricots cut in half
• 60 g cup of currants
• 60 ml of brandy
• 60 g of unsalted butter
• 2 apples without peeled skin
• 2 large onions cut into pieces
• 2 celery sticks cut into pieces
• 100 g of blueberries
• 200 g of California Walnuts
• 4 slices of brioche bread of thick slices cut into cubes
• 250 ml chicken broth
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon of cayenne pepper
• 1 teaspoon finely chopped fresh parsley
• 3 large eggs
• Coarse salt and freshly ground pepper

Glazed

• 375 g of flower honey
• 125 g of unsalted butter
• 2 chopped cloves of garlic
• 2 teaspoons fresh chopped sage
• Salt and freshly ground pepper

Preparations

1. The night before, place the prunes, apricots and currants in a medium bowl; add a trickle of brandy and cover with plastic wrap and marinate overnight.
2. The next morning, wash and dry the turkey, season it inside and out and let it stand for an hour.
3. Place a roast pan in the oven and preheat to 180°C.
4.  For the filling of walnuts and fruit, melt the butter in a large skillet over moderate heat, Add the apples, onions and celery, cook them, stirring occasionally, until the onions are soft, and the celery is tender for about 10 minutes, and put them in a large bowl and reserve, add the bread cut into cubes and the broth.
5. Heat 2 teaspoons of oil in a skillet over medium heat and toast the walnuts stirring constantly until golden brown, add the walnuts to the apple mixture and mix well.
6. Then, add the macerated fruit, blueberries, ground cloves, cinnamon, ginger, cayenne, parsley and eggs, season it. Using 2 large spoons or your hands, mix the filling until it is blended well. Fill the cavities of the turkey with the walnut stuffing.
7. Tie the turkey with kitchen rope and close cavities with toothpicks.
8. Rub the turkey with the softened butter and season it with salt and pepper.
9. Place the turkey on a baking dish, roughly chop the carrots and onions and place them with the turkey and bake at 180⁰C.
10. Meanwhile, make the glaze: in a small saucepan over medium heat, put the butter with the garlic stirring occasionally until it melts and the garlic browned lightly, add the honey and sage, and season with salt and pepper until the honey is liquid and all is incorporated.
11. After 1 hour of roasting, with the help of a kitchen brush, remove the turkey and paint it with the honey mixture, return it to the oven and repeat the operation every 20 minutes for an hour and a half.
12. TIP: The turkey will be ready when you put a thermometer in the thickest part of the breast mark 80°C, and in the thickest part of the thigh, dial 80°C, if in the course of the baking the turkey began to brown in excess, cover it with aluminum foil to avoid burning,
    when the turkey is ready, let it rest covered with silver foil for half an hour,after this time, move the turkey to a dish and the sauce to a gravy boat, Serve it with vegetables.

Ingredients

• 500 g parsnip, roughly chopped
• 1 tablespoon olive oil
• 4 sprigs of thyme
• Salt and pepper
• 1 white onion, finely chopped
• 1 tablespoon butter
• 2 pears, peeled, cored and roughly chopped
• 800 ml vegetable stock
• 600 ml milk
• 75 g California walnuts, ground in the food processor

For the smoky walnuts

• 2 teaspoon maple syrup
• 1 teaspoon smoked paprika
• 2 teaspoon soy sauce
• 50 g California walnuts
• 1 tablespoon chopped chives and a drizzle of walnut oil to garnish

Preparations

1. Preheat the oven to 180°C. Place the parsnips onto a baking tray and drizzle with the olive oil. Sprinkle over the thyme, season and toss everything together. Roast in the oven for 25-30 minutes until golden brown.
2. Meanwhile, make the smoky California walnuts. Whisk together the maple syrup, paprika and soy sauce and drizzle over the 50 g of California walnuts, tossing to coat. Place onto a small baking tray and roast in the oven for 8-10 minutes. Leave to cool before chopping roughly.
3. Next, place the onion and butter into a large saucepan over a medium heat and sauté until soft and translucent. Add the pear and continue cooking for a further 8-10 minutes.
4. Add the parsnip and vegetable stock to the saucepan and continue cooking for a further 15 minutes with the lid on. Add the milk and blitz until smooth and silky. Stir in the ground California walnuts and adjust the seasoning to taste.
5. Ladle the soup into bowls, then sprinkle with the smoky California walnuts and chopped chives, adding a final drizzle of walnut oil to serve.

Ingredients

• 500 gm boneless chicken
• 2 tablespoon oil
• 1 teaspoon caraway seed powder
• ½ teaspoon chopped garlic
• ½ cup chopped onion
• ½ teaspoon green chilli
• 1 teaspoon red chilli powder
• Salt to taste
• ½ cup tomato puree
• 1 red/green bell pepper cut into thin strips
• 1 teaspoon garam masala
• ½ tablespoon chopped coriander leaves
• ½ cup chopped California walnuts

For laccha paratha

• 2 cups wheat flour/all purpose flour
• ½ teaspoon salt
• 1 tablespoon oil + as required for roasting
• Water as required

Preparations

For California Walnut Tawa Masala with Chicken

1. Heat oil in a pan, add caraway seeds and garlic and sauté till fragrant. Add onions and sauté till they are browned.
2. Add green chillies, red chilli powder and salt, mix well. Add tomato puree and sauté till oil surfaces.
3. Add shredded chicken, capsicum, chopped California walnuts, garam masala powder and half the coriander leaves, adjust salt, and mix everything well.
4. Cook well and garnish with remaining coriander leaves and chopped California walnuts.

For Lachha Paratha

1. Combine all dry ingredients for the dough. Add oil and water in parts to form a smooth dough.
2. Take a medium sized ball and roll it into a 6 inch disc on a dusted rolling board.
3. From the edges start to fold and pleat the paratha till the end.
4. Roll the pleated edges tightly and join the edges.
5. Lightly dust the flour and roll it into round paratha.
6. Heat a pan and place the paratha on it. Add oil on either sides and let it roast until it turns golden brown.
7. Serve with California walnut tawa masala with chicken.

Ingredients

• 500 g mutton (lamb)
• 4 tablespoon oil
• 2 large onion, thinly sliced
• 2 large tomatoes, thinly sliced
• 1 tbsp ginger garlic paste
• 3 slit green chillies
• 2 tbsp Kashmiri chilli powder
• 2 tbsp coriander powder
• 2 teaspoon garam masala powder
• Salt to taste
• 3/4 cup fresh coconut grated
• Water as needed
• ½ cup California walnuts whole
• ½ cup California walnuts chopped
• Coriander leaves, finely chopped

Preparations

1. Heat oil in a pressure cooker. Add onions and cook until golden.
2. Once the onion is nice and brown, add ginger garlic paste and sauté for a min or so.
3. Add tomatoes and green chillies. Cook this till tomatoes turn mushy.
4. Add all the spice powder and along with salt and chopped walnuts. Mix well with the masala. The masala should be thick and almost like a paste.
5. Now add mutton and toss well with the masala.
6. Keep tossing till the masala coats the mutton pieces well and gets a little dark brown in colour.
7. Now add one cup of water. Cover and pressure cook for 4 whistles, simmer the pan for 15 mins. Turn off the heat and let the steam go all by itself.
8. While the mutton is cooking, dry roast the coconut in a dry pan till it is golden brown. Transfer it to a blender and blend it into a fine puree.
9. Once the mutton is cooked, add the coconut paste in it and simmer for another 10 to 15 mins till oil separates on top.
10. Garnish with whole walnuts. Add coriander leaves and turn off the heat.
11. Serve with rice or anything you like!

Ingredients

• 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

Preparations

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.