Lunch

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.