Dinner

Ingredients
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
Salt
Pepper

Preparations:

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.

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

Ingredients
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

Preparations:

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.

Ingredients
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
Salt

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

Preparations:
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.

Ingredients
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

Preparations:

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.

Ingredients
Marinade

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

Slaw
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

Preparations:
Marinade

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.

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

Salmon
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.

Ingredients
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

Preparations:

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.

Ingredients
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

Preparations:

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.

Ingredients

2 tablespoons butter

3/4 cup diced celery

3/4 cup diced carrots

1/2 cup chopped onion

1/2 cup corn kernels

1 lt chicken broth

2 cups small cubes, cooked chicken

1 teaspoon dried thyme

1 cup + 2 tablespoons milk, divided

1 1/2 cups California walnuts

Salt to taste

1/3 cup prepared baking mix

1 1/2 tablespoons finely chopped California walnuts

Preparations

1. In a large saucepan melt butter over medium heat. Add vegetables and cook for 5 minutes.
2. Add broth, chicken and thyme. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes, covered.
3. In small food processor place 1 1/2 cups walnuts and process until smooth and the texture of walnut butter. In a small saucepan bring milk to a simmer and whisk in puréed walnuts. Cook over low heat for 5 minutes or until thickened, stirring frequently. Add to chicken broth and stir well. Reduce heat, cover, and cook for 10 minutes. Season with salt.
4. In a small bowl, stir together baking mix, finely chopped walnuts and remaining milk. Roll into 1/2-inch balls and place on the soup. Cover and cook for 10 minutes more. Serve immediately.