DESCRIPTION
The classic Caprese salad was the inspiration for this perfect mid-day snack or go-to weekday meal when you’re short on time. Crunchy, toasted bread is topped with cottage cheese, tomatoes, toasted walnuts, fresh basil and finished with a drizzle of balsamic syrup.
INGREDIENTS
- 1/2 cup chopped California walnuts
- 4 slices whole-grain bread, toasted
- 1 1/3 cups low fat 2% 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
INSTRUCTIONS
- Preheat oven to 350°F and arrange walnuts evenly on a small baking sheet. Bake 8-10 minutes, checking frequently, until toasted.
- 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.
DESCRIPTION
This salad is easy to prepare with desk friendly ingredients! Great on bread as a sandwich or as a topping for crunchy crackers.
INGREDIENTS
- 1 (2.6 ounce) packet chunky light tuna in water
- 1 individual packet mayonnaise (about 1 tablespoon)
- 1/4 small apple, cored and diced
- 1 tablespoon dried cranberries
- 2 tablespoons coarsely chopped California walnuts
- 1/8 teaspoon ground black pepper
- 2 tablespoons lightly crushed crispy onions (optional)
- 2 slices wheat bread
INSTRUCTIONS
- Stir together tuna, mayonnaise, apple, dried cranberries, walnuts and mayonnaise in a small bowl. Season with pepper and sprinkle with crispy onions, if desired.
- Spread the tuna mixture on wheat bread for a sandwich or eat it plain as a tuna salad.
Description
You won’t go back to store bought nut butter after making your own. It’s easy to do, tastes so much fresher, you can use any nut or even a blend, and, most importantly, you know exactly what’s going in it. All you need is a food processor or high-speed blender. Each nut behaves differently because of texture and oil content, and different processors will take different times, so it’s really a matter of experimentation.
Ingredients
- 1 cup of tree nuts (choose your favorite)
Instructions
- Roast 1 cup of nuts. You can use raw nuts, but the flavors and ability to make butter are greatly enhanced after roasting in a 350°F oven for 8-12 minutes. The denser nuts – almonds, hazelnuts, Brazil nuts and macadamias – take a bit longer than walnuts, pecans and pistachios. Check after 8 minutes; they should be just browning and aromatic. Allow to cool to room temperature. Hazelnuts can be bitter if you keep on the skin, so place the nuts in a dish towel and rub off most of the skin before processing.
- Add nuts to food processor and pulse on and off, first to crumbs, then continue to process until a paste starts to form. Scrape down sides, then continue to process until desired consistency. This may take 10-12 minutes, sometimes up to 20 minutes in less powerful processors. If it’s not looking like a paste is forming, add a few drops of a nut or olive oil to help the process.
- Flavor (or not). You may just like to eat your nut butter pure and natural, or make your own designer butter adding ingredients such as honey, maple syrup, soy, chili, nutmeg, chocolate (think Nutella) truffle oil, or stir in jam or jelly to make a swirl.
Tips
Storage – It’s best to store the nut butter in a sealed jar in the refrigerator where it will keep for up to a month.
Variations
- Almond butter: Spread on warm bruschetta and top with sautéed mushrooms (wonderful with chanterelles if they’re in season) and sage. Finish with a squeeze of lemon and pepper.
- Walnut butter: Spread crackers with walnut butter, then top with brie cheese and a fruit paste such as quince or fig. Then all you need is wine!
- Hazelnut butter: Add to a toasted tomato and cheese sandwich with some fresh basil leaves or arugula and a drizzle of good olive oil to complete the experience.
- Pecan butter: The sweet, rich and toasty notes of pecan butter need little to make it great. Simply spread on grain toast with honey and a sliced banana for a delicious meal.
- Pistachio butter: Spread on pizza crust before topping with vegetables, mortadella and mozzarella.
- Cashew butter: Perfect for Asian-inspired dishes. Whisk cashew butter with soy sauce and lime juice and toss through noodles just before serving.
- Brazil nut butter: Avocado toast spread with Brazil nut butter adds a unique depth and is especially great with a garnish of cherry tomatoes, mint and ricotta.
- Macadamia Butter: Just like real butter, macadamia butter makes the base to a wonderful healthier shortbread, or spread it on hot scones with jam for a decadent treat.
Description
These beefy tasting burgers get their flavor from a steak house seasoning.
Ingredients
- 1 1/2 cups California walnuts
- 3/4 cup red kidney beans, drained and rinsed
- 3/4 cup cooked red lentils
- 6 tablespoons caramelized onions, chopped
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons steak house seasoning
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon kosher or sea salt
- Optional: add 1 egg and ¼ cup of panko for firmer texture
- Additional oil for brushing
Instructions
- Place walnuts in a food processor and pulse to coarsely chop. Add kidney beans and lentils and pulse to combine.
- Add caramelized onions, Worcestershire sauce, steak house seasoning, olive oil and salt and pulse to blend but not mushy. Form into 4 large patties.
- Heat grill or flat top. Brush patties with olive oil and cook for 2 minutes on each side or nicely seared.
