Walnut Paneer Kebab

Ingredients

  • 1 cup California walnuts
  • 200g paneer
  • 3 cloves garlic
  • A piece of ginger
  • 2 green chillies
  • 1/2 teaspoon salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chaat masala
  • 1/2 teaspoon amchur powder
  • 1/2 teaspoon garam masala
  • Handful of coriander leaves
  • Mint leaves
  • 1 tablespoon ghee

Preparation:

  1. Toast the walnuts till they are golden brown in color.
  2. Toasting the walnuts brings out the nutty flavor of the nuts.
  3. In a food processor, add walnuts and pulse it a few times.
  4. Next, garlic, ginger, green chilies, coriander leaves, mint leaves paneer, salt, chili powder, coriander powder, cumin seeds, chaat masala powder, amchur powder, garam masala powder and grind it to a coarse mixture.
  5. Take the mixture in a bowl.
  6. Make patties and keep it aside.
  7. Heat a pan with some ghee, shallow fry the kebabs till they are golden brown in color.
  8. Using walnuts in the recipe gives a great texture and a nice crunch to the kebab.
  9. Serve them hot with the mint mayo dip.


California Walnut Energy Bars

Ingredients:

  • 3 cups California walnuts, divided
  • 1 cup dried cherries
  • 1 cup dried apricots
  • 1/2 cup honey
  • 1/2 cup vanilla whey protein powder
  • 1/2 cup rolled oats
  • 2 teaspoons cherry extract

Preparation:

  1. Preheat the oven to 121°C and line a baking sheet with parchment paper. Set aside 1 cup walnuts.
  2. Place remaining ingredients in a food processor and process just until mixture is sticky and holds together.
  3. Add remaining walnuts and pulse on and off to coarsely chop.
  4. Press into a 7 X 10-inch rectangle and cut into 20 equal pieces.
  5. Place on a prepared baking sheet and bake for 30 minutes. Let cool, then transfer to an airtight container.


California Walnut Parsley Pesto

Ingredients:

  • 120g California walnuts
  • 1 bunch parsley
  • 1 clove of garlic
  • 28g parmesan cheese
  • 4-6 tablespoons olive oil

Preparation:

  1. Wash the parsley, pat dry and pluck off the leaves.
  2. Peel the garlic and chop it coarsely.
  3. Grate the cheese.
  4. Grind the walnuts as described in the basic recipe. As soon as the walnuts have formed a thick paste, add the parsley, garlic, cheese and olive oil, and blend again thoroughly.


Chickpea & Walnut Salad Sandwiches

Ingredients:

  • 1/3 cup mayonnaise
  • 1/4 cup lemon juice
  • 2 teaspoons pure maple syrup
  • 420g boiled chickpeas
  • 2/3 cup celery, diced
  • 1/2 cup walnuts, toasted
  • 1/2 cup dried cranberries
  • 1/2 cup Italian parsley, chopped
  • 1/4 cup red onion, minced
  • Salt and freshly ground pepper to taste
  • 16 slices bread
  • 8 large lettuce leaves
  • 2 firm but ripe avocados, peeled, pitted and sliced

Preparation:

  1. Whisk together mayonnaise, lemon juice and syrup in a medium bowl.
  2. Place chickpeas in a food processor and pulse to chop.
  3. Add to a bowl with dressing and stir in celery, walnuts, cranberries, parsley and onion and season with salt and pepper.
  4. Serve between bread slices with lettuce and avocado, or serve as a filling for a lettuce wrap.


Goat Cheese, Griddled Cherry and Gremolata Toast

Ingredients:

  • Small bunch flat leaf parsley, roughly chopped
  • Zest of 1 orange
  • 1 small clove of garlic, minced
  • 2 tablespoons extra virgin olive oil
  • A pinch of salt and pepper
  • 100g cherries, cut in half and destoned
  • 8 slices of sourdough bread
  • 120g soft goats’ cheese
  • 60g California walnuts, toasted and roughly chopped 

Preparation:

  1. To make the gremolata, mix together the parsley, orange zest, garlic and extra virgin olive oil, and season to taste.
  2. Heat a griddle pan until searing hot, then place the cherries in the cut side down. Sear for two minutes.
  3. Lightly toast the bread until golden brown and spread each slice with the goats’ cheese. Top each toast with the cherries and gremolata and finish with a sprinkle of walnuts to serve.


Cottage Cheese-Walnut Caprese Toast

Ingredients:

  • 1/2 cup chopped walnuts
  • 4 slices whole-grain bread, toasted
  • 1 1/3 cups cottage cheese
  • 1 cup multi-colored cherry tomatoes, halved
  • 1 tablespoon thinly sliced fresh basil
  • Freshly ground black pepper to taste
  • 1 tablespoon balsamic syrup

Preparation:

  1. Preheat the oven to 180°C and arrange walnuts evenly on a small baking sheet. Bake 8-10 minutes, checking frequently, until toasted.
  2. Spread cottage cheese evenly over each slice of toasted bread—layer with tomatoes, toasted walnuts, fresh basil, black pepper, and a drizzle of balsamic syrup.


Instant Pickled Walnuts

Ingredients:

  • 1 cup California walnuts, halves
  • 1 sprig curry leaves
  • 3 tablespoons mustard oil

Pickling Spice

  • 1 teaspoon salt
  • 2 tablespoons white vinegar
  • 1 tablespoon red chilly powder
  • 1 teaspoon red chilly flakes
  • 1/2 teaspoon coriander seeds powder
  • 1 teaspoon yellow mustard powder
  • 1/2 teaspoon black pepper powder
  • 1/8 teaspoon fenugreek powder
  • 1/2 teaspoon fennel powder

Preparation:

  1. Mix all the picking spices in a dry bowl and keep aside.
  2. In a pan, heat mustard oil till it begins to smoke.
  3. While it is cooling down, stir in curry leaves when the oil is relatively warmer.
  4. Cool it down to room temperature.
  5. In a clean and dry mixing bowl, take the walnut halves and stir in the pickling spices.
  6. Pour cooled oil and stir well. Bottle it up and serve!


California Walnuts Kuliye Ki Chaat

Ingredients:

  • 1 cup seasonal fruits, cut into squares
  • 1 cup seasonal vegetables cut into squares
  • 1/4 cup black eyed peas, boiled
  • 1/2 cup California walnuts, chopped roughly
  • 2 tablespoons fresh pomegranate seeds
  • Salt to taste
  • 1 tablespoon chaat masala
  • 1/2 teaspoon red chilli powder
  • 1 tablespoon lemon juice

Preparation:

  1. Place all the fruits and vegetables on a serving plate. Squeeze the lemon juice and sprinkle salt, red chilli powder and chaat masala.
  2. Add back eyed peas, pomegranate seeds, chopped California walnuts and mix.
  3. Serve immediately.


California Walnut Tropical Trail Mix

Ingredients:

  • 3/4 cup California walnuts
  • 1/4 cup crystallized ginger, diced
  • 1/2 cup dried pineapple, diced
  • 3/4 cup toasted coconut flakes
  • 3/4 cup banana chips
  • 1/2 cup semi-sweet chocolate chips

Preparation:

  1. Combine all ingredients in an airtight container. Shake the container to combine thoroughly.
  2. To serve, divide the trail mix between small airtight containers or bags. The mix will last a few weeks in an airtight container.


Sweet & Spicy California Walnuts

Ingredients:

  • 4 cups California walnuts, halves
  • 2 egg whites, lightly beaten
  • 1/2 cup granulated sugar
  • 2-3 teaspoons cayenne pepper

Preparation:

  1. Preheat the oven to 180°C.
  2. Toss walnuts with egg whites.
  3. Mix sugar with cayenne pepper and toss with the walnuts and egg whites.
  4. Spread walnuts on a baking sheet that has been sprayed with cooking oil.
  5. Bake for about 10 to 12 minutes or until walnuts are crisp and caramelized. Let it cool and enjoy.