Go Nuts with Walnut!

Add walnuts to each and every dish and this is what you can relish. Here are some walnut recipes for you to try on.

ROCKET, CALIFORNIA WALNUT AND PARMA HAM SALAD

Ingredients:

8-10 rocket leaves

1/2 cup california walnuts

100 g parma ham

100 g red grapes

50 g Gorgonzola cheese

25 g asparagus

For 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

Method

For balsamic dressing: Mix all the ingredients except oil together. Thereafter, add oil to the mixture and mix well with a whisk. Toast walnut in the oven at 170 C for 7-8 minutes.

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.

Clean, wash & dry rocket leaves, blanch asparagus in salted water for 3-4 minutes, remove with tongs & immediately transfer to iced water.

In a large bowl mix rocket leaves, grapes, asparagus, walnut & balsamic dressing.

Arrange salad in individual bowls, garnish with walnuts and parma ham chips. Finish the salad with crumbled Gorgonzola.

 

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

Method

Soak the barley overnight. Boil for 15 minutes until cooked but not soft. Strain and add some olive oil to prevent sticking. Keep aside.

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 degree for 11/2 hours or until soft. Remove from the foil and peel off the skin. Chop the green off the spring onion. Blanch the white bulbs in vinegar and salt for 3 minutes. Keep aside to cool.

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.

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.

 

GRILLED CHICKEN STRAWBERRY SPINACH SALAD

Ingredients:

For Honey Herb Vinaigrette:

1/4 cup extra virgin olive oil

1/2 lemon, juiced

1 tablespoon honey

1-1/2 teaspoons fresh thyme (or about 1/2 teaspoon of dried thyme)

1 teaspoon fresh parsley, minced

1/4 teaspoon salt

1/8 teaspoon black pepper

For Salad:

2 chicken breasts

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 cup California walnuts

4 cups baby spinach, washed

2 shallots, sliced

1 apple, sliced (choose any variety you’d like)

1 cup sliced strawberries

1/3 cup blue cheese crumbles

Method

For Honey Herb Vinaigrette:

Whisk together vinaigrette ingredients in a small mixing bowl. Set aside.

For Salad:

Preheat grill or indoor grill pan (a regular skillet will work too) over medium heat.

Season chicken breasts with salt and pepper, place on grill, and cook about 4-5 minutes per side, or until juices run clear and chicken is cooked through and golden. Set chicken aside to rest.

While chicken is resting, add walnuts to a small dry skillet and toast over low heat for 2-3 minutes, or until nuts are fragrant and slightly toasted. Coarsely chop walnuts after toasting.

Place spinach in serving bowl, top with shallots, apples, strawberries, walnuts and blue cheese.

 

 

CALIFORNIA WALNUT AND DATE YOGURT TOAST

Ingredients:

4 tablespoons greek yogurt

3 dates, roughly chopped

8 california walnut halves,

roughly chopped

Half a clove of garlic, minced

1 tablespoon olive oil

A pinch of salt and pepper

2 large slices of bread, toasted

2 tablespoon pomegranate

seeds

Method

Stir the yogurt 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.

 

 

YOGURT, CHEESE AND PEACH CREAM WITH RED FRUIT AND CALIFORNIA WALNUT TOPPING

Ingredients:

250 gm yogurt

125 gm aged cheese

2 peaches

Sweetener (if required)

Red fruits (Ex: 4 raspberries/ 2 strawberries)

6 blueberries

2 teaspoons of honey

30 gm California walnuts

Method

Peel and cut peaches.

Add yogurt, whipped cheese, peach and sweetener in a beater and whisk until it forms a smooth cream.

Over low heat, add the berries to a skillet and then the two teaspoons of honey, and heat for 2-3 minutes. Then add the chopped walnuts. Remove and cool.

Distribute the creamed peaches into two small glasses and place the red fruit and honey caramelized walnuts as a topping.

 

 

RYE BREAD WITH WALNUT AND CARROT HUMMUS, AVOCADO AND ALFALFA SPROUTS

Ingredients:

California Walnut and Carrot Hummus

500 gm of carrots

50 gm of toasted California Walnuts

400 gm of chickpeas

2 garlic cloves

2 tablespoons of tahini sauce

1 teaspoon of cumin powder

3 tablespoons of lemon juice

2 tablespoons of extra virgin olive oil

For Bread Slices:

4 rye bread slices

2 avocados

California walnut and carrot hummus

Alfalfa sprouts

Toasted sesame

Extra virgin olive oil

Method

Peel the carrots and cut into pieces about two centimeters thick. Put them into boil in a saucepan until cooked for around 15 minutes.

In a food processor, mix the carrot with the chickpeas, tahini sauce, cumin, lemon juice, garlic, toasted walnuts and extra virgin olive oil. If the hummus gets thick, you can add some lemon juice. Put it in bowls and reserve until the serving time.

Serve the rye bread slices by spreading the hummus and putting avocado, alfalfa sprouts, toasted sesame and extra virgin olive oil on them.

 

TOASTED WALNUT HUMMUS

Ingredients:

1/2 cup California walnuts

3 tablespoons walnut oil

1 garlic clove, quartered

350 gm can of chickpeas or garbanzo beans, drained and rinsed

1/2 teaspoon orange zest

1/4 cup orange juice

1 teaspoon salt

1/2 teaspoon black pepper

Method

Toast walnuts in 170 C oven for 8 minutes or until golden brown. Cool to room temperature.

Combine toasted walnuts with oil and garlic and puree in food processor or blender until smooth. Add chickpeas, orange zest, orange juice, salt and pepper and continue to blend to an even, smooth consistency. Adjust seasoning if necessary.

Serve hummus in a small serving bowl alongside toasted pita bread or with a variety of colorful raw vegetables.

 

WALNUT PESTO WITH TENDER STEM AND WHOLE WHEAT SPAGHETTI

Ingredients:

140 g whole wheat spaghetti

100 g tender stem broccoli

1/2 garlic clove

25 g walnuts, toasted, plus a few extra to garnish

10 g basil

10 g fresh mint leaves

Pinch of salt

25 g parmesan

4 tbsp extra virgin olive oil

1 small courgette, spiralised

Method

Cook the pasta in plenty of salted boiling water according to the packet instructions, adding in the broccoli towards the end of the cooking time.

Meanwhile grind the garlic, walnuts, basil, mint and salt in a pestle and mortar until you have smooth paste.

Grate in the parmesan, then stir in the extra virgin olive oil, adjusting the seasoning to taste.

Drain the pasta and tender stem, setting aside 1 cup of the cooking water.

Add a little of the pasta water to the pesto to loosen the mixture to a good consistency.

Toss the pasta with the spiralised courgette allowing the residual heat to wilt it slightly, mix in the pesto, and sprinkle over a few extra chopped walnuts to serve.

 

HOMEMADE, VEGAN AND GLUTEN-FREE WALNUT NACHOS WITH GUACAMOLE

Ingredients:

For Nachos:

140 g of maize flour

120 g of sunflower seeds

20 g of California Walnuts

60 ml of extra virgin olive oil

1 and 1/2 teaspoon of salt

125 ml of water

For Guacamole

2 avocados

1 medium tomato

A half onion

Salt to taste

1 tablespoon of fresh coriander leaves

1 teaspoon of cayenne

Method

For Nachos:

Preheat the oven to 220 C.

Chop the sunflower seeds and walnuts.

Put all the ingredients of the nachos in a big bowl and mix them with a wooden spoon. Add oil and combine it.Add water little by little, until it can be a dough ball. If it’s wet, continue mixing up until it gets dry.

Divide the dough in two balls and place one of them between two baking sheets. Using a rolling pin, extend the dough until it has a thickness of 2 mm and mark with a knife the lines to break or separate them.

Retire the baking sheet off the top of the dough and place them in an oven tray. Bake around 10 minutes or until it gets gold. Let it cool and chop. Repeat with the same with the other ball.

For Guacamole:

Cut tomato and onion in little cubes.

Cut avocados, retire the filling and place it in a bowl. Using a fork or a wooden spoon, smash and pour lemon juice so they do not rust.

Add tomato, onion, salt, cayenne and coriander into the bowl. Mix it until smooth.

Serve it with the walnut nachos.

 

CALIFORNIA WALNUT CARROT CAKE BLISS BALLS INGREDIENTS

Ingredients:

200 g California walnuts, toasted

80 g oats

50 g sunflower seeds

2 heaped tsp ground ginger

1 heaped tsp ground turmeric

Zest and juice of half an orange

130 g grated carrot

200 g medjool dates

60g desiccated coconut

Method

Place the California walnuts, oats, sunflower seeds, ginger, turmeric and orange zest into a food processor and pulse until you have a fine meal-like consistency. Add the carrot and dates and whiz again.

Add in a little of the orange juice and blitz again, adding a little more of juice if needed,until the mixture just comes together.

Roll the mixture into 25 balls. Place the coconut onto a plate or tray, and roll the balls to coat. Chill in the fridge or keep in your freezer until needed.

 

ROMAINE (LETTUCE) SALAD WITH CALIFORNIA WALNUTS AND BEETS
Ingredients:
For Vinaigrette
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon dijon mustard
1 clove garlic minced
Sea salt and freshly ground pepper to taste
For Salad:
8 cups torn romaine leaves
1/2 cup slivered red onion
1/2 cup coarsely chopped and toasted California walnuts
1 package baby beets, cooked, peeled and quartered
1/2 cup shaved Parmesan cheese
Method
For vinaigrette:
In a large bowl whisk together oil, vinegar, mustard and garlic. Season with salt and pepper.
For Salad:
In a large bowl add lettuce, onion and half the walnuts. Add the vinaigrette and toss well to coat.
Transfer to 4 large salad plates. Top with beets, parmesan cheese and remaining walnuts. Season with additional pepper, if desired.

 

SPINACH, STRAWBERRY AND CALIFORNIA WALNUT SALAD
Ingredients:
21/2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons strawberry preserves
1/4 teaspoon sea salt
11/2 cups sliced strawberries
1 packet baby spinach
1/2 cup coarsely chopped California walnuts, toasted*
1/3 cup crumbled feta cheese
Method
Whisk together lemon juice, olive oil, preserves and salt in a large bowl. Add strawberries and toss lightly. Place spinach in the bowl and toss again to coat with the dressing. Top with walnuts and cheese and serve immediately.
*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer. Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted. Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown. Remove walnuts to a plate or bowl to cool.

 

APPLE, FETA AND CALIFORNIA WALNUTS SALAD

Ingredients:

50 g iceberg

60 g arugula

15 g roasted California walnuts

30 g feta cheese

8 g olives

50 g green apple

30 g sun dried tomato dressing

3 ml lemon

For Sun dried

Tomato dressing:

15 ml olive oil

30 g sun dried tomato

7 g garlic

2 g basil

5 g honey

10 ml red wine vinegar

2 g crushed pepper

2 g salt

1 bay leaf

Method

For the dressing: In a pan add bay leaf, olive oil, garlic, and heat it on low flame to infuse the flavors into the oil. Take off the heat and keep aside.

Then in a food processor, blend the rest of the ingredients except bay leaf till it is coarsely ground. Take out in a bowl and add the flavored oil into it. Now in another bowl add the dressing, lemon juice and the salad leaves.

Take it out in a plate and then garnish with feta cheese, olive, walnuts and sliced green apple.

Serve cold.

 

MOROCCAN CARROT NOODLE SALAD WITH CHICKPEAS AND CALIFORNIA WALNUTS

Ingredients:

2 large carrots, spiralised (about

4 cups of carrot noodles)

500 gm chickpeas, drained and rinsed

1 cup raisins

1/4 cup olive oil

1/4 cup fresh lemon juice

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup feta cheese

3/4 cup chopped California walnuts

Method

In a large bowl, combine carrot noodles, chickpeas, and raisins. Set aside.

In a small bowl, whisk together olive oil, lemon juice, cumin, chili powder, cardamom, cinnamon, salt and pepper. Pour over carrot noodle mixture and toss until everything is coated with the dressing and spices.

Top with feta cheese and California walnuts to serve.

 

REFRESHING WALDORF SALAD WITH CALIFORNIA WALNUTS

Ingredients:

1/2 cup non-fat plain yogurt or

1/3 cup non-fat Greek-style yogurt

1/2 cup California walnuts

2 tablespoons of mayonnaise, preferably made with canola oil

1 teaspoon lemon juice

1 teaspoon honey

1 cup chopped celery

2 medium apples, chopped (about 21/2 cups)

Method

Preheat the oven to 175 C. If using regular yogurt instead of Greek-style yogurt, place in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 20 minutes.

Spread the walnuts on a baking sheet and toast in the oven for 8-9 minutes. Set aside to cool; then chop coarsely. In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, and honey until smooth. In a medium-sized bowl, toss together the toasted walnuts, celery, and apples. Pour the dressing over the salad and toss to combine.

 

 

 

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