Grilled Corn With Walnut Pesto

Ingredients:

Corn

  • Fresh corn on the cob, husked (8 cobs)
  • 1 teaspoon vegetable oil

Pesto

  • 1 large bunch fresh basil
  • 1/2 cup packed fresh parsley, chopped
  • 1 cup California walnuts
  • 1/2 cup grated parmesan cheese
  • Juice and zest of 1 lemon
  • 2 cloves garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra virgin olive oil

Assembly

  • 1/2 cup California walnuts

Preparation:

  1. Preheat oven to 180°C. Place walnuts (for pesto and assembly) on a baking sheet. Toast walnuts for 5 minutes. Remove from oven. Chop when cool.

Corn:

  1. Preheat grill to medium high heat. Clean and lightly oil your grill. Brush each corn on the cob with vegetable oil. Place on the grill.
  2. Grill corn for 10-15 minutes, rotating corn 2-3 times throughout cooking time. Remove corn from grill and place onto serving platter.

Pesto:

  1. While corn is cooking, prepare pesto. Add basil, parsley, 1 cup walnuts, parmesan cheese, lemon juice and zest, garlic, salt and pepper to a food processor. Pulse until finely chopped, about 30 seconds.
  2. Drizzle in olive oil and process until combined for 15-20 seconds. Spoon the pesto into a bowl.

Assembly:

  1. Smear pesto with a knife over the top side of each corn on the cob. Sprinkle corn with 1/2 cup chopped toasted walnuts. Serve.


California Walnuts Kanda Bhaji

Ingredients:

  • 1 cup onions, thinly sliced
  • 1/4 cup California walnuts, chopped roughly
  • 1 tablespoon crushed coriander seeds
  • 1 teaspoon green chilly chopped
  • 1/2 cup gram flour
  • 1 teaspoon salt
  • Oil for frying

Preparation:

  1. Slice the onions thinly and place in a mixing bowl.
  2. Massage the salt into the onions and allow them to rest aside.
  3. Add gram flour to the sweating onions.
  4. Add California walnuts, coriander seeds crushed and green chilies.
  5. Massage all of this together till the gram flour moistens and coats every onion slice.
  6. Heat oil for deep frying in pan.
  7. Make little clumps and fry on medium flame, fry till they turn crisp and golden brown.
  8. Remove the bhaji on absorbent kitchen napkins.
  9. Serve hot and crisp with fried green chilies.


Kheema Pav

Ingredients:

  • 2 cups mince meat
  • 1 cup onion, finely chopped
  • 1/2 cup tomato, finely chopped
  • 1 teaspoon ginger garlic paste
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 1/4 cup mint leaves
  • 1/4 cup dill leaves
  • 1/4 cup coriander leaves
  • 1/4 cup California walnuts, chopped roughly
  • 4 tablespoons oil
  • Salt as required

Preparation:

  1. Heat oil in a pressure pan.
  2. Add onions and sauté till golden brown.
  3. Add ginger garlic paste and all the powder spices.
  4. Add tomatoes, dill leaves and mint leaves. Stir well.
  5. Stir in minced meat and California walnuts.
  6. Pressure cook on low flame for 20 minutes.
  7. Let the steam settle
  8. Serve hot.


California Walnuts Pineapple Raita

Ingredients:

  • 1 cup fresh pineapple chopped
  • 1/2 cup California walnuts, roasted and chopped
  • 1 cup curd
  • 1/4 cup water
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon black salt
  • Salt as required
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon red chili powder
  • Few curry leaves
  • 1 tablespoon ghee

Preparation:

  1. Take a bowl. Add curd, water, sugar, black salt and salt. Whip till smooth. Keep chilled till further use.
  2. Just before serving, top with pineapples and California walnuts.
  3. In a small pan, heat ghee, crackle cumin seeds. Add curry leaves and allow it to splutter as well. Add red chili powder and top it over the raita and serve immediately.


California Walnuts Chowpatty Bhel Puri

Ingredients:

  • 4 cups puffed rice
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, finely chopped
  • 4 tablespoons mint chutney
  • 4 tablespoons sweet tamarind chutney
  • 1 tablespoon chaat masala powder
  • 1/4 cup chana dal
  • 1/4 cup roasted chana
  • Salt to taste
  • 1/2 cup California walnuts, chopped roughly
  • 1/4 cup sev
  • 12-15 papdi puris

Preparation:

  1. Toss all ingredients mentioned above in a large bowl.
  2. Garnish generously with a sprinkling of sev, chopped California walnuts and serve a papdi puri along side.
  3. Serve them immediately.


Herbed Cheese & Walnut Stuffed Mini Peppers

Ingredients:

  • 1 cup cottage cheese
  • 1/2 cup chopped walnuts
  • 2 tbsp Italian seasoning
  • 1/8 tsp salt
  • 8 mini sweet peppers, sliced in half lengthwise

Preparation:

  1. Combine cottage cheese, walnuts, dried herbs, and salt in a bowl.
  2. Fill each pepper with cottage cheese mixture.
  3. Serve immediately or store in an airtight container in the fridge until ready to eat.


Walnut Oat Crusted Veggie Egg Cups

Ingredients:

  • 1 ½ cups old-fashioned oats
  • ¾ cup chopped walnuts
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon salt
  • 2 tablespoons cold water
  • 9 large eggs
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon stone ground mustard
  • 1 cup baby spinach, coarsely chopped
  • 1 small red bell pepper, diced
  • ¾ cup extra sharp shredded cheddar cheese

Preparation:

  1. Preheat oven to 180°C and generously grease 12-cup muffin pan with oil.
  2. In the bowl of a food processor, pulse the oats until fine and flour-like. Add the walnuts and pulse until blended with oat flour. Pulse in the olive oil, salt and water until the mixture comes together.
  3. Spoon walnut-oat crust mixture evenly (about 1 ¼ tablespoons each) into each muffin cup and press it into the bottom and part way up the sides. Bake 25 minutes, until crust begins to brown. Cool on a wire rack 10 minutes.
  4. In a large bowl, whisk eggs, garlic powder, oregano and mustard thoroughly until well combined. Stir in spinach, bell pepper and cheese.
  5. Fill each muffin cup evenly with egg-veggie mixture and bake 20 minutes, or until the eggs are set. Cool slightly on a wire rack before removing the egg cups by carefully inserting a sharp knife between the crust and the muffin pan.


Chicken Ham And California Walnut Hye Rollers

Ingredients:

  • 1 Lavash bread
  • 40 g chicken ham
  • 10 g processed cheese
  • 5 g coriander
  • 30 g braised onion
  • 25 gm iceberg lettuce
  • 10 g lollo rosso
  • 30 g hummus
  • 40 g roasted red and yellow peppers
  • 5 toasted California walnuts whole
  • 30 g chopped California walnuts
  • 15 g pomegranate
  • 2 g parsley flat

For Hummus:

  1. 250 g white beans
  2. 75 g tahini
  3. 5 g garlic
  4. 15 ml olive oil
  5. Salt to taste
  6. 60 ml lemon juice

Procedure for Hummus:

  1. Soak the white beans overnight in water
  2. Boil the beans the next day and strain
  3. Blend all the ingredients for hummus together in the mixer and refrigerate
  4. Spread hummus evenly on the Lavash bread
  5. Fill it with lettuce, chopped California walnuts, cheese, chicken ham, coriander, braised onion, peppers
  6. Roll it up nicely and tightly so that it doesn’t open up
  7. Cut it into even pieces.
  8. Garnish with parsley, whole California walnuts and pomegranate, serve cold


Greek Cucumber Walnut Bites

Ingredients:

  • 1/2 cup walnuts, chopped (8 tablespoons)
  • 1 English cucumber, ends trimmed
  • 1/2 cup roasted red pepper hummus
  • 1/4 cup reduced-fat crumbled feta cheese
  • 5 cherry tomatoes, quartered

Preparation:

  1. Preheat oven to 180°C and arrange walnuts evenly on a small baking sheet. Bake 8 minutes, checking frequently, until toasted.
  2. Slice cucumber crosswise into 18, ~3/4-inch thick slices. Using a small spoon, gently scoop out and discard the centre of each cucumber slice, leaving bottom and sides intact.
  3. In a small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with 2 reserved tablespoons of chopped walnuts, feta cheese and quartered tomatoes.


Beetroot, California Walnut and Sour Cream Dip

Ingredients:

  • 60g California walnuts
  • 2 teaspoons caraway seeds
  • 270g cooked beetroot
  • Juice of 1 lemon
  • 1 clove garlic
  • 3 tablespoons sour cream
  • 2 tablespoons fresh dill, roughly chopped
  • 1 small slice of stale bread
  • Salt and pepper
  • 1 tablespoon walnut oil

Preparation:

  1. Preheat the oven to 180°C.
  2. Place the walnuts onto a baking tray and toast in the oven for 8-12 minutes, or until tinged golden brown and fragrant.
  3. Toast the caraway seeds in a dry frying pan for 1-2 minutes until fragrant. Place 1 teaspoon of the seeds in a pestle and mortar and grind to a powder, setting the rest aside.
  4. Roughly chop the beetroot and place into a food processor along with the lemon juice, garlic, walnuts, sour cream and ground caraway seeds.
  5. Tear the bread into chunks and add to the processor, then blitz until smooth. Season with salt and pepper to taste.
  6. Spoon into a bowl and sprinkle with the remaining caraway seeds and chopped dill. Drizzle over the walnut oil to finish.
  7. Serve with crudités and rye crackers or toasted dark rye bread.