Snacks

Ingredients
30 ml butter
10 ml curry paste (not powder)
5 ml granulated sugar
500 gms California walnut halves
500 gms multigrain pretzel nuggets
1 cup (250 gms) sesame sticks
1 cup (250 gms) roasted unsalted soy nuts
1 cup (250 gms) roasted peas

Preparations:

1. Pre-heat oven to 250°F (120°C).
2. In a large microwavable bowl, add butter, curry paste and sugar. Microwave on high, until butter is melted, about 30 seconds. Whisk ingredients together to combine. Add walnuts and stir to coat. Add in pretzels and stir to combine. Stir in sesame sticks, soy nuts and peas (order is important for baking).
3. Pour mixture onto a rimmed baking sheet. Bake in the centre of the oven for about one hour, stirring about every 15 minutes, until walnuts are a deep golden colour and mixture is toasted. Let cool.
4. Store in an airtight container at room temperature for up to 5 days.

Ingredients
300 gms shredded zucchini
1 cup of California walnut, coarsely chopped
3 large eggs, whisked
60 gms flour
2 sprigs of fresh onion, finely chopped
4-5 sprigs of dill, finely chopped
Olive oil
Salt
Black pepper

Preparations:

1. Put the shredded zucchini in a bowl after squeezing its juice.
2. Add walnut, flour, onion, dill, salt and black pepper.
3. Combine whisked eggs and keep mixing.
4. Heat olive oil in a skillet and put small patties with the help of a tablespoon. Cook patties on both sides until turn golden brown. Remove the fried patties out of the skillet and put on a kitchen paper.
5. Serve hot with yoghurt.

Ingredients
2 potatoes, floury
Salt
50 gms Californian walnuts
1 untreated lemon
1-2 cloves garlic
1 teaspoon olive oil
2 teaspoons fresh thyme leaves
40 gms black olives (pitted)
150 gms yoghurt (10% fat)

Furthermore,
4 carrots
1 bunch celery
1 each red, green and yellow pepper

Preparations:

1. Wash potatoes, cook in salted water.
2. Chop the walnuts and roast them briefly in a frying pan. Pour on a plate to cool.
3. Rinse the lemon, pat dry and rub the skin out, squeeze out the juice. Peel and dice garlic. Heat olive oil in a small pan. Fry the garlic and thyme in it for a short time. Finely chop olives.
4. Peel carrots and cut in half, large quarters. Rinse celery and paprika, clean and cut into strips.
5. Drain potatoes, peel and squeeze through a potato squeezer. Allow to cool slightly and stir with yogurt. Stir in so much lemon juice until a cream is formed. Season with salt and pepper. Stir in the garlic and thyme mixture, walnuts, lemon zest and olives, season to taste and arrange with vegetable sticks.
6. Serve with baguette.

Ingredients
3/4 cup diced English cucumber
1/2 cup pitted and quartered kalamata olives
/2 cup diced roasted red bell pepper
1/2 cup quartered grape or cherry tomatoes (preferably red and yellow)
1/2 cup minced red onion
2 tablespoons chopped fresh oregano
1 tablespoon lemon juice
1 tablespoon olive oil
1 container prepared hummus, divided
1 bag pita chips, divided
1 cup coarsely chopped, lightly toasted California walnuts, divided
1/2 cup crumbled feta cheese

Preparations:

1. Stir together cucumber, olives, red pepper, tomatoes, onion, oregano, lemon juice and olive oil in a medium bowl.
2. Spread half the pita chips onto a serving platter and drop half the hummus over the top in small spoonfuls. Sprinkle with half the vegetable mixture and half the walnuts. Repeat steps.
3. Sprinkle cheese over the top and serve immediately.

Ingredients

1 chicken breast (approx. 200 gms)

2 chives

1 red pepper

2 carrots

2 bay leaves

2 tablespoons of apple vinegar

2 tablespoons of olive oil (approx.30 ml)

2 cloves of garlic

Pinch of salt and peppercorn

Water

For the Walnut Romesco Sauce:

4 ripe tomatoes

1 head of whole garlic

1 red pepper

100 gms of shelled California Walnuts

2 ml of olive oil

25 ml of sherry vinegar

For the Toast:

1 slice of bread

30 gms of ricotta

2 California Walnuts

Lettuce

50 gms pickled chicken

Vegetables (in the overall ingredients)

2 tablespoons of romesco sauce

Preparations:
To make the chicken

1. Put warm water in a casserole dish, bring to a boil and add a pinch of salt then add the skinless chicken breast. Cover and let cook for 30-35 minutes. Once cooked, shred the chicken.
2. Prepare the vegetables and cut them into thin strips (onions, bell peppers and carrot), add the vegetables with a pinch of salt and poach over low heat. When the vegetables are soft, add the bay leaves, peppercorn, two tablespoons of vinegar and then the shredded chicken breast.
3. Cook for 5 minutes, then remove and wait to cool.

To make the sauce

1. Wash all of the tomatoes and peppers and put in with the whole garlic head and unpeeled onion, spray with olive oil and put in to bake at 180 degrees for 1 hour. Then, remove and leave to cool.
2. Peel the onion and bell pepper once cool and squeeze the pulp of the garlic.
3. Fry the walnuts lightly in the olive oil and add the sherry vinegar and salt to the oil to fry.
4. Grind the walnuts until a fine a homogenous texture.
5. Then gather all of the prepared ingredients together.

To make the toast

1. Serve a slice of toasted bread with ricotta and accompany it with the sauce and pickled chicken.

Advice: Package the jar of the romesco sauce and put it in the fridge. It is perfect for eating with other dishes like a salad, for example.

Ingredients

16 baguette or ciabatta slices, diagonally cut for larger slices

3/4 cup shredded Pepper Jack cheese

1/3 cup chopped California walnuts

1/2 teaspoon Mexican seasoning blend

Olive oil cooking spray

3/4 cup sliced small grape tomatoes (preferably red and yellow)

1 tablespoon extra virgin olive oil

1 tablespoon lime juice

1 tablespoon fresh cilantro, plus additional for garnish if desired

1/4 teaspoon garlic salt

1 avocado, firm and ripe, mashed

California walnuts, chopped and toasted as garnish 

Preparation

1. On a large baking sheet place baguette slices in a single layer. Toss cheese with walnuts and seasoning and press equal amounts very firmly onto each baguette slice. Coat liberally with cooking spray.
2. Heat a large nonstick skillet over medium heat. In a skillet carefully place baguette slices with cheese side down and cook for 3 minutes or until cheese is golden brown around the edges. Turn and cook 30 seconds more. (Cook in batches if necessary)
3. Toss tomato slices with oil, lime juice, cilantro and garlic salt. Marinate for 5 minutes. In a small bowl mash avocado and drizzle with half the tomato marinade.
4. Spread equal amounts of mashed marinated avocado onto bread slices. Top with tomatoes and walnuts. Sprinkle with additional cilantro, if desired.