Lunch

Ingredients

• 2 tablespoons oil
• 1 piece of cinnamon
• 3 green cardamom pods
• 3 cloves
• 2 bay leaves
• Few curry leaves
• 1 small chopped onion
• 2 teaspoon chopped ginger
• 2 small cloves, minced garlic
• ½ teaspoon freshly cracked black pepper
• 1 large diced potato
• 1 diced carrot
• 3-4 green beans cut into 1″ pieces
• ½ cup green peas
• 1½ cups thin coconut milk
• Salt to taste
• ½ cup thick coconut milk
• ½ cup California walnut halves

Preparations

1. Heat oil in a large pan. Add the whole spices (cinnamon, cardamom pods, and cloves) bay leaves and curry leaves, and let them splutter.
2. Now add the onions, ginger and garlic. Sauté well till the onions turn soft and translucent. Then add cracked black pepper and mix well.
3. To this add vegetables, thin coconut milk and salt to taste. Cover and cook till the vegetables are soft for 10 mins and then add California walnuts.
4. While the vegetables are cooking, check seasoning and add the thick coconut milk. Let it simmer for a couple more minutes or till heated through, but do not boil the stew after adding thick coconut milk.
5. Garnish with California walnuts and serve hot.

Ingredients

• 80 gm eggplant
• 80 gm beetroot mix
• 20 gm kalimpong cheese
• 10 gm amaranth
• ground mustard paste for garnish
• coriander sprigs for garnish
• 50 gm crushed California walnuts

Ingredients for Beetroot Mix

• 200 chopped beetroots
• 100 gm California walnuts
• 75 gm tomato ketchup
• 5 gm red chili powder
• 2 gm coriander powder
• 2 gm cumin powder
• 15 gm ginger paste

Preparations for Beetroot Paste

1. Heat oil and add the spices and ginger paste, cook well.
2. Add the rest of the ingredients and cook till beetroot is soft and cooked well.
3. Leave aside to cool.

Preparations

1. Fry the eggplant and then drain excess oil.
2. Top the eggplant with the beetroot mix.
3. Crust it with California walnuts on one side and cheese on one side.
4. Bake in the oven at 200°C till the cheese melts.
5. Garnish with ground mustard paste drizzle and coriander sprigs.
6. Serve with beetroot mix.

Ingredients

For the balls (Kofta)

• 220 gm grated paneer
• 2 cloves garlic and 15 gm ginger, minced and lightly sautéed
• Corn flour to dust
• Oil to deep fry

For the sauce

• 10 ml ghee
• 40 gm blanched California walnuts, skins removed
• 1/2 medium onion, minced finely
• 2 spoons of minced red chillies, garlic and ginger
• 90 gm tomato puree
• 10 gm fennel seed powder
• 5 gm cumin seed powder
• 5 gm ground cardamom powder
• 5 gm coriander seed powder
• 10 gm clear honey
• 500-750 ml hot water
• Salt to taste
• 60 gm mashed potatoes
• Handful fresh coriander, chopped
• 30 gm plain flour
• 5 gm lemon juice

Preparations

1. 1. Mix together all of the ingredients for the kofta and bind together like dough.
2. Roll it into small oval shape kofta balls making sure there aren’t any cracks in them.
3. Heat enough oil in a pan to deep fry the kofta at 150-160°C.
4. Fry the kofta on a medium heat until they are a very light golden color and drain on kitchen paper.
5. Grind together the blanched California walnuts, 250 ml cup of water and the onion. Set aside.
6. Heat the ghee in a large non-stick pan and add the ginger, garlic and chillies. Sauté until aromatic, then add the tomato puree and ground walnut paste. Cook this until oil emerges at the surface – about 15 minutes.
7. Add the powder of cumin seeds, coriander seeds, cardamom seed and fennel seeds along with honey and salt. Cook for a further 3-4 minutes and adjust the thickness of the sauce boiling with some water. Season with salt and garnish the sauce with a little chopped coriander.
8.   Assemble the dish just before serving by gently mixing the kofta with the sauce.

Ingredients
400 gms fettucine pasta
5 ml olive oil
15 gms butter
15 gms onions chopped
7.5 gms celery chopped
5 gms garlic chopped
5 gms red chilli chopped
15 ml white wine
5 to 6 streaky bacon rashers; cooked crispy in the oven for 12 minutes.
15 gms parsley chopped

Ingredients for the pesto
150 gms California walnuts
30 gms parmesan cheese
5 gms garlic
30 ml olive oil
120 ml water for cooking pasta
120 ml heavy cream
1 gms nutmeg 1 big pinch
Salt & pepper to taste

Preparations:

1. Cook the pasta for 11 minutes until al dente in boiling salted water.
2. Reserve 240 ml of the water after the pasta is drained and set aside.
3. Add 15 ml oil into the pasta.
4. Toss it well so that it does not stick to each other.
5. Reserve until needed.

For the pesto
Blend all the ingredients until it is not completely smooth but a little chunky.

For garnish

1. Heat olive oil & butter in a pan. Add the chopped onions, garlic & chili.
2. Sauté for 2 minutes. Deglaze the pan with white wine.
3. Add the walnut pesto in the pan, toss the cooked pasta into the sauce and mix well.
4. Season to taste.
5. Garnish with chopped crispy bacon, chopped walnuts and parsley.

Ingredients
Filling
1 head cauliflower, small, chopped
1 cup California walnut pieces, chopped
2 tablespoons olive oil, divided
¾ cup onion, minced
2 teaspoons garlic, minced
1 jalapeno, medium, seeded, minced
½ cup water
¼ cup tomato paste
2 teaspoons chili powder
1 teaspoon cumin, ground
1 teaspoon oregano, dried
½ teaspoon salt, or to taste

Tacos
12 tortillas, corn, small, warmed
1 ½ cups green cabbage, shredded
¾ cup cheese, crumbled
½ cup California walnuts, chopped, toasted
Cilantro leaves, fresh
Lime wedges

Preparations:

1. Preheat oven to 245°C. 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 175°C 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 and jalapeno cook for 2 minutes more. Stir in water, tomato paste, chili powder, cumin, oregano and salt; cook until mixture is thick and excess water has cooked off. Stir in cauliflower mixture.
4. Spoon mixture into warmed tortillas and top with cabbage, cheese, walnuts and cilantro. Serve with lime wedges.

Optional: Cauliflower mixture may be ground in a food processor so that it resembles the texture of ground meat.

Ingredients
4 bone-in chicken thighs, skin removed
1-1/2 cup basmati rice
1/3 cup plus 3 tablespoons oil, divided
2 medium onions, diced
3 garlic cloves, minced
1 teaspoon salt
3/4 tablespoon store bought garam masala spice mixture
1 teaspoon cumin powder
1/4 teaspoon cinnamon powder
4-1/2 cup plus 3 tablespoons hot water, divided
1/2 cup raisins
1/2 cup California walnuts
3 carrots, julienned
1/2 teaspoon cardamom powder (optional)

Preparations:

1. Wash and rinse the rice 4 times. Soak it in water and set aside for at least 30 minutes.
2. In a saucepan over medium heat, add 1/3 cup oil and fry the onion until brown in color. Remove onion from oil, preserving the oil.
3. Add onion to a blender. Add 3 tablespoons water to the blender and blend until smooth. Set aside.
   In a large pan, heat the remaining oil from the onion over medium heat. When hot, add the chicken thighs.
4. Brown the chicken thighs, cooking 3-4 minutes on each side. Add the blended onion, garlic, salt, garam masala, cumin and cinnamon. Mix well.
5. Add 1-1/2 cups of hot water, let the mixture simmer about 15 minutes until the chicken is cooked. When around 1/4 cup water is left in the pan, remove the chicken and set aside.
6. Add remaining 3 cups of water to the pan, when it comes to a boil add the rice. Reduce heat to low, cover the pan, and cook for 35 minutes.
7. Add 3 tablespoon oil to a frying pan and shallow fry raisins and walnuts for 3 minutes over medium heat. Remove and set aside. Add carrot and cardamom powder, fry for 3 minutes.
8. To serve, dish the rice on a big plate, add the chicken and garnish with fried carrots, raisins and walnuts.

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.