Lunch

Ingredients
1/3 cup granulated sugar
2 tablespoons water
1/8 teaspoon salt
1/2 cup California walnut halves

Shrimp
1/2 cup cornstarch
1/2 teaspoon garlic powder
3/4 teaspoon salt
1-1/2 pounds large uncooked shrimp
3 tablespoons oil, divided

Sauce
1/2 cup mayonnaise
2 tablespoons honey
2 teaspoons low sodium soy sauce
2 teaspoons lemon juice

To Serve
2 cups cooked white rice
1 cup chopped cabbage mix (store-bought)
1/4 teaspoon red pepper flakes
2 teaspoons toasted sesame seeds
2 scallions, thinly sliced

Preparations:
Walnuts

1. Line a small baking sheet with parchment paper, set aside.
2. In a small saucepan combine the sugar and water over medium high heat. Allow the sugar to dissolve, stir just once.
3. Sprinkle with salt and then add the walnuts. Stir to coat, then immediately turn the walnuts out onto the prepared baking sheet and working quickly, spread them out before they set. Allow to cool completely. Break up any walnuts that may be stuck together once cooled.

Shrimp

1. In a large Ziploc bag, combine the cornstarch, garlic powder, and salt. Zip the bag and shake. Add the shrimp into the bag, zip and continue to shake until all the shrimp are evenly coated with the mixture.
2. Add the shrimp into the bag, zip and continue to shake until all the shrimp are evenly coated with the mixture.
3. Heat a large skillet over medium high heat. Add 1 ½ tablespoons of oil to the pan and cook half the shrimp for 2 minutes per side. Remove shrimp to a plate. Repeat with the second batch.

Sauce

1. Add all the sauce ingredients to a large bowl and stir. Toss with the shrimp and walnuts just before serving.

To Assemble

1. On a bed of rice, add cabbage mix followed by the prepared honey walnut shrimp.
2. Top with red pepper flakes, toasted sesame seeds, scallions and lime wedges. Serve immediately.

Ingredients
For the chicken:
1 tablespoon sumac
1 large clove of garlic, minced
1 tablespoon olive oil
A pinch of salt and pepper
4 chicken thighs, bone in and skin on
60 ml pomegranate molasses

For the couscous:
160 gms couscous
30 ml extra virgin olive oil
20 ml lemon juice
10 ml pomegranate molasses
Small bunch of flat leaf parsley, roughly chopped
Small bunch of mint, roughly chopped
Seeds from half a pomegranate
80 gms California walnuts, toasted and roughly chopped

Preparations:

1. Mix together the garlic, sumac and olive oil, season with the salt and pepper and massage into the chicken thighs. Leave to marinate for at least 1 hour.
2. Once marinated, place the chicken thighs on a barbecue over medium hot coals.
3. After 10 minutes brush the chicken with the 60 ml of pomegranate molasses – continue cooking until sticky and glazed on the outside and cooked right through on the inside. (If you’re unsure you can pierce the chicken with a skewer – if the juices are pink keep cooking the chicken until they run clear).
4. Cook the couscous as per the packet instructions. Meanwhile, whisk together the extra virgin olive oil, lemon juice and 10 ml of molasses.
5. Mix into the couscous along with the pomegranate seeds, fresh herbs and walnuts. Serve alongside the chicken.

Ingredients
2 cups California walnuts, toasted
1 cup garbanzo beans, rinsed and drained
1/2 cup cooked red or white quinoa
1/4 cup panko bread crumbs
2 tablespoons chia seeds, ground
2 tablespoons apple cider vinegar
2 tablespoons olive oil, divided
1/2 teaspoon ground cumin
2 eggs
2 cloves garlic
Salt and pepper to taste
1/2 cup finely chopped walnuts

Preparations:

1. Combine walnuts, beans, quinoa, bread crumbs, chia seeds, vinegar, 1 tablespoon oil, cumin, eggs and garlic in food processor. Pulse to finely chop ingredients and season with salt and pepper.
2. Using wet hands, shape mixture into 6 patties. Lightly press finely chopped walnuts onto both sides.
3. Heat remaining oil in a very large nonstick skillet over medium heat. Cook patties for 3 to 4 minutes on each side or until golden brown, adding additional oil to skillet after turning if necessary.
4. Serve on toasted whole grain buns or ciabatta rolls with lettuce, tomato and onion and any other desired condiments.

Ingredients
3 tablespoons butter, divided
2 teaspoons Mexican seasoning blend, divided
2 teaspoons garlic salt, divided
1/2 cup coarsely broken or chopped California walnut halves
4 small chicken breasts, boneless and skinless
2 tablespoons lime juice
1 avocado, peeled, pitted and diced
Cilantro seasoned rice and fresh pico de gallo and (optional toppings)

Preparations:

1. In a large skillet melt 1 tablespoon butter. Add 1/2 teaspoon of the Mexican seasoning blend and 1/2 teaspoon garlic salt to butter, and stir in walnuts. Cook over medium heat for 5 minutes or until toasty, stirring frequently. Remove from skillet.
2. In the same skillet melt remaining butter over medium heat. Add remaining seasoning blend and garlic salt. Add chicken and turn to coat both sides with butter. Cook for 5 minutes on each side until cooked through. Add lime juice to skillet and cook a few minutes more. Top with avocado.
3. Serve chicken over rice and top with pico de gallo, if desired.

Ingredients
½ cup (125 ml) California walnuts
½ cup (125 ml) parmesan cheese, grated
7 sundried tomatoes
2 tablespoon (30 ml) water
2 Naan flatbreads
½ cup (125 ml) zucchini, thinly sliced
½ cup (125 ml) onion, thinly sliced and caramelized
⅓ cup (75 ml) mushrooms, sliced
8 cherry tomatoes, sliced
¼ cup (50 ml) canned artichokes, sliced
⅓ cup (75 ml) low fat mozzarella, grated

Preparations:

1. Combine California walnuts, parmesan cheese and sundried tomatoes with a hand blender or food processor until it forms a paste. Divide and spread evenly between both flatbreads and top with vegetables and cheese.
2. Grilling Method: Preheat one side of barbecue on high and place the pizzas on cooler part of barbecue. Cover with the lid and let it bake for about 7 to 10 minutes until vegetables are cooked and cheese has melted.
3. Oven Method: Preheat oven to 200°C and place pizzas directly on centre rack. Bake for 7 minutes. Broil on high for 2 minutes to brown vegetables if desired.

Tip: To caramelize the onions, sauté sliced onions with 1 tbsp of oil (15 ml) on medium heat, stirring occasionally until soft and golden brown.
Tip: Makes a great appetizer served on a rustic cutting board for 6 to 8 people.

Ingredients
Chicken and marinade:
1/4 cup reduced sodium soy sauce
1/4 cup sherry or red wine
2 teaspoons vegetable oil
2 tablespoons sugar
1 clove garlic, minced
1 tablespoons grated fresh ginger root OR 1-1/2 teaspoons powdered ginger
4 skinless, boneless chicken breast halves

Lemon curry sauce:
2/3 cup chopped California walnuts
1/3 cup fat-free mayonnaise
1/3 cup plain nonfat yogurt
1-2 tablespoons lemon juice
2 teaspoons curry powder
1 clove minced garlic
Salt and pepper to taste
Preparations

Preparations:
Chicken and Marinade

1. To make the marinade, in a medium bowl, combine the soy sauce, sherry or red wine, oil, sugar, garlic and gingerroot or powdered ginger. Whisk until the sugar has dissolved.
2. Put the chicken in a large lock-top plastic bag and pour in the marinade. Press the air out and seal the bag tightly, then massage the bag gently to distribute the marinade.
3. Place in a large bowl and refrigerate for at least 2 hours, or for up to 24 hours. Remove the chicken from the marinade; reserve the marinade.
4. To barbeque the chicken, grill over hot coals, turning occasionally and brushing 2 or 3 times with the reserved marinade during the first 10 minutes.
5. Alternately, cook the chicken under the broiler, turning it once and brushing 2 or 3 times with the reserved marinade during the first 8 minutes.
6. Total cooking time is about 15 minutes; chicken is done when it is opaque throughout, with no trace of pink in the center; cut into a couple pieces to be sure.
7. Serve breast halves accompanied by the Lemon Curry Sauce.

Lemon Curry Sauce:
Combine walnuts, mayonnaise, yogurt, lemon juice, curry and garlic in food processor, and pulse until walnuts are finely chopped and mixture is smooth. Season with salt and pepper.

Ingredients 

Walnut Meat

1 small head cauliflower, chopped

1 cup California walnut pieces, chopped

2 tablespoons extra virgin olive oil, divided

¾ cup minced sweet onion

2 teaspoons minced garlic

½ teaspoon minced fresh ginger

1 Thai chili (or medium sized jalapeño), stemmed, seeded and minced

½ cup water

¼ cup tomato paste

¼ cup golden raisins

2 ½ teaspoons chili powder

2 teaspoons garam masala

1 teaspoon ground cumin

1 tablespoon garlic oil

1 teaspoon kosher salt, to taste

Yogurt Raita

1 cup Greek style yogurt (2%)

¼ cup cucumber, finely diced

¼ cup California walnuts, toasted and ground

1 tablespoon fresh mint, chopped

1 tablespoon fresh cilantro, chopped

Lime juice and zest to taste

Sea Salt and Pepper to taste

Preparations

1. Preheat oven to 475ºF. Coat cauliflower with 1 tablespoon olive oil. Place on a baking sheet and roast for 25 to 30 minutes or until lightly browned
2. Reduce oven temperature to 350ºF and toast walnuts for 5 minutes or until lightly browned. Add to pan with cauliflower.
3. Heat remaining olive oil in a large skillet over medium-high heat. Add onion and sauté for 5 minutes or until lightly browned. Add garlic, ginger and chili, cook for 2 minutes more. Stir in water, tomato paste, golden raisins chili powder, garam masala, cumin, and salt; cook until mixture is thick and excess water has cooked off. Stir in cauliflower mixture and garlic oil. Cook for 3 minutes to let the flavors blend. Optional: Cauliflower mixture may be ground in a food processor so that it resembles the texture of ground meat.
4. Remove from heat and serve in butter lettuce wraps or roti flatbread. Top with a dollop of the yogurt raita and microgreens.