California Walnut Mushroom Lasagna Rolls

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.


Falafel with walnuts

Ingredients:

  • 250 g of dried chickpeas
  • 30 g breadcrumbs
  • 50 California walnuts
  • 3 cloves of garlic
  • ½ onion
  • 1 sprig of parsley
  • 1 sprig of cilantro
  • 1 teaspoon cumin
  • Sunflower oil
  • Black pepper
  • Salt
  • Mixed lettuce as a side

For the yogurt sauce:

  • 1 plain yogurt
  • 2 tablespoons olive oil
  • A sprig of mint
  • Pepper
  • Salt

Preparations

  1. Leave the chickpeas to soak in cold water throughout a night. Peel and chop the onion and garlic. Wash the parsley and cilantro, dry with paper towels and chop the leaves finely using a sharp knife.
  2.  Grind the drained chickpeas into a grinding with bread crumbs, onion, walnuts, garlic and herbs. Add the cumin, salt and pepper and let stand 30 minutes. Form balls of dough and fry in batches in a pan with hot oil until golden brown.
  3.  Prepare the yogurt sauce whisking all the ingredients. Serve the falafel with salad and yogurt sauce.


Roasted Beets, Spring Onion, Barley and Walnuts

Ingredients:

  • 300 g Beetroot
  • 150 g Spring Onion
  • 50 g Barley
  • 100 g Walnuts
  • 50 g rucola Leaves
  • 5 ml Lemon Juice
  • 1 ml Extra Virgin Olive Oil
  • 5 g Thyme, Rosemary
  • Salt, pepper

Preparations

  1. Soak the barley overnight. Boil for 15 minutes until cooked but not soft. Strain and add some olive oil to prevent sticking. Keep aside.
  2. Wrap each beetroot with the thyme and rosemary and a drop of olive oil individually in aluminum foil and roast in the oven at 175 °C for 1½ hours or until soft. Remove from the foil and peel off the skin.
  3. Chop the green off the spring onion. Blanch the white bulbs in vinegar and salt for 3 minutes. Keep aside to cool.
  4. Wash the rucola leaves and leave them in ice water to crisp up. Dry in a cloth or salad spinner. Mix lemon juice and olive oil in a bowl for the dressing.
  5. Add salt and pepper. Cut the beetroot into large chunks. Add barley, toasted walnuts and spring onions. Toss with the rucola. Drizzle the dressing on top and mix the whole salad.


Summer-Fresh Confetti Walnut Quinoa Salad

Ingredients:

  • 1/2 cups water
  • 1 cup uncooked quinoa
  • 3 tablespoons California Walnut Oil
  • 3 tablespoons lemon juice
  • 1 teaspoon dried Mexican oregano leaves
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cooked corn kernels, cut from fresh corn or from froze
  • 1/2 English cucumber, quartered lengthwise, sliced
  • 1/2 cups cherry tomatoes, each halved
  • 3/4 cup coarsely chopped toasted California English Walnuts
  • 1/2 cup crumbled feta cheese with garlic and herbs
  • 1/3 cup coarsely chopped pitted Kalamata olives
  • 1/4 cup chopped fresh parsley

Preparations

  1. . Combine water and quinoa in 2-quart saucepan; bring to a boil.
  2. Cover, reduce heat and simmer until liquid is absorbed, about 10 minutes
  3. In large bowl, whisk together walnut oil, lemon juice, oregano, cumin, salt and pepper. Add cooked quinoa and remaining ingredients; toss to blend. Makes 8 side dish servings.


Mango and California Walnut Trail Mix

Ingredients:

  • 2 tablespoon honey
  • 2 tablespoon water
  • ½ teaspoon vanilla extract
  • 250 g California walnuts
  • 50 g sunflower seeds
  • 2 tablespoon ground flaxseed
  • 50 g toasted coconut flakes
  • 130 g dried mango

Preparations

  1. Preheat the oven to 180°C.
  2. In a small bowl, mix together the honey, water and vanilla extract.
  3. Into a separate mixing bowl, place the California walnuts, sunflower seeds and ground flaxseed. Pour the honey mixture over and toss to evenly coat.
  4. Place the walnut mix onto a lined baking tray in a single layer and toast in the oven for 15-20 minutes, or until golden brown and fragrant.
  5. Set aside to cool, and then mix with the toasted coconut flakes and dried mango, store in an airtight container.


California Walnut and Date Yoghurt Toast

Ingredients:

  • 4 tablespoon Greek yoghurt
  • 3 dates, roughly chopped
  • 8 California walnut halves, roughly chopped
  • Half a clove of garlic, minced
  • 1 tablespoon walnut oil
  • A pinch of salt and pepper
  • 2 large slices of bread, toasted
  • 2 tablespoon pomegranate seeds

Preparations

  1. Stir the yoghurt to loosen and place in a mixing bowl. Add the dates, walnuts, minced garlic and walnut oil and stir to combine. Season to taste with salt and pepper.
  2.  Top the toasted bread with the date mixture, then sprinkle with pomegranate seeds to serve.


Blueberry Protein Walnut Breakfast Bars

Ingredients

Base:

  •  1 cup California walnuts
  • 2 cups Gluten Free oats
  • 1/4 cup plant-based vanilla protein powder
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon

Crumble:

  • 1/4 cup Gluten Free oats
  •  1/4 cup California walnuts chopped finely
  • 1/4 cup pepitas/pumpkin seeds
  •  1 cup fresh blueberries
  • 1/4 cup coconut milk

Preparations

  1.  For the base, preheat oven to 180 °C.
  2. Line bottom and sides of 9×9 square baking dishes with two pieces of parchment paper. Place parchment paper in opposite directions for easy removal.
  3. Add all the ingredients for the base to your food processor and process on high until fully broken down and the mixture is doughy.
  4. Transfer the mixture to the prepared baking dish and spread into an even layer with a spatula.
  5. Bake 8 minutes.
  6. Add all the ingredients for the crumble to a bowl and mix.
  7.  Remove the baking dish from the oven, top with the crumble mixture into an even layer pressing the mixture gently into the crust.
  8.  Bake another 12 minutes in the oven.
  9.  Remove from the oven and cool in the pan 30 minutes prior to lifting the bars out of the pan with the parchment paper. Slice into 12 bars.
  10.  Store bars in an air-tight container in the refrigerator for up to one week


California Walnut Milk

Ingredients

  • 230 g California walnuts
  • 700 ml water
  •  Pinch salt
  •  1 tablespoon maple syrup

Preparations

  1. Place the walnuts into a mixing bowl and pour over enough cold water to  completely cover it and then leave to soak overnight.
  2. Drain the walnuts and rinse under cold running water.
  3. Place the soaked walnuts into a blender with the 700 ml of water and blend for 2 minutes.
  4. Line a sieve with a piece of muslin cloth and strain, drawing together the corners of the cloth and twisting to extract as much of the milk as possible. You can keep the remaining walnut grounds to make bircher, muffins or stir into porridge.
  5. Mix the milk with a pinch of salt and the maple syrup, pour into a jug and store in the fridge.


Rocket, California Walnut And Parma Ham Salad

Ingredients

  • 8-10 Rocket leaves
  •  ½ cup California walnuts
  • 100 g Parma ham
  • 100 g Red grapes
  • 50 g Gorgonzola cheese
  • 25 g Asparagus
  •   Balsamic dressing

 Balsamic Dressing:

  •   2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  •   1 tablespoon Dijon mustard
  •   1 teaspoon honey
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper, ground
  •  1⁄4 cup extra virgin olive oil

Preparations

  1. For Balsamic Dressing: Mix all the ingredients except oil together. Thereafter, add oil to the mixture and mix well   with a whisk.
  2. Toast walnut in the oven at 170°C for 7-8 minutes.
  3. To make Parma ham chips: Arrange the slices in one layer, without overlapping, on a baking sheet lined with   parchment paper. Bake in a 170°C oven for 8- 10 minutes, then turn off the heat and let the ham stay in the oven for another 10 minutes. Remove and cool, then break into shards.
  4. Clean, wash & dry rocket leaves, blanch asparagus in salted water for 3-4 minutes, remove with tongs and  immediately transfer to iced water.
  5. In a large bowl mix rocket leaves, grapes, asparagus, walnut & balsamic dressing.
  6. Arrange salad in individual bowls, garnish with walnuts and parma ham chips. Finish the salad with crumbled gorgonzola cheese.


Toasted California Walnut Hummus

Ingredients

  • 1/2 cup California walnuts
  • 3 tablespoons walnut oil
  • 1 garlic clove, quartered
  • 450 g can chickpeas or garbanzo beans, drained and rinsed
  • 1/2 teaspoon orange zest
  • 1/4 cup orange juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Preparations

  1. Toast walnuts in 170°C oven for 8 minutes or until golden brown. Cool to room temperature.
  2. Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth.
  3. Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.
  4. Serve hummus in small serving bowl alongside toasted pita bread or with a variety of colourful raw vegetables.