Description
This vegetarian version of the traditional Lao salad is made with walnut meat. Served in lettuce with vegetables and a dipping sauce, it makes a light and fresh dish. Recipe by Chef Ann Kim.
Ingredients
Dipping Sauce:
- 1/4 cup fresh lime juice
- 1 1/2 tablespoons fish sauce (or vegetarian substitute)
- 1 1/2 tablespoons packed brown sugar
- 1 Thai chili, thinly sliced
Larb:
- 2 1/2 cups California walnuts
- 1 (15.5-oz.) can chickpeas, rinsed and drained
- 1/2 cup chopped shallots
- 1/4 cup grapeseed or canola oil, divided
- 2 tablespoons minced lemongrass
- 4 teaspoons fish sauce (or vegetarian substitute)
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 kaffir lime leaves, thinly sliced
- 1 to 2 Thai chilis, thinly sliced
- 2 scallions, thinly sliced
- 16 iceberg lettuce leaves or other leafy lettuce
- 4 radishes, thinly sliced
- 2 Persian cucumbers, thinly sliced
- Mint and cilantro leaves and tender stems
- 8 lime wedges
Instructions
- To prepare dipping sauce, stir together all ingredients in a small bowl and set aside.
- To prepare larb, place walnuts and chickpeas in a food processor and pulse until coarsely chopped
- Add shallots, 2 tablespoons oil, lemongrass, fish sauce, ginger, garlic, lime leaves, and chilis. Pulse until mixture is finely chopped and resembles ground pork, stirring and moving the mixture around the food processor to ensure an even mix.
- Heat remaining oil in a large nonstick skillet over medium-high heat. Add “larb” mixture and saute for 8 to 10 minutes or until mixture is nicely browned. Remove from heat and stir in scallions.
- Place lettuce leaves, radishes, cucumbers, herbs, and dipping sauce on a large platter and spoon “larb” into a serving bowl. Spoon “larb” into lettuce leaves and top with desired vegetables. Serve with lime wedges.
Description
This delicious pasta is flavored with walnut sausage, walnut ricotta, and walnut parmesan.
Ingredients
Instructions
- Heat oil in a large skillet over medium heat. Add onion and garlic and sauté for 3 minutes.
- Add blanched broccoli, stock, pasta water and pasta and cook on high for 2 minutes or until sauce had reduced and pasta is glazed. Stir in walnut sausage.
- Finish with lemon juice and garnish with walnut ricotta, walnut Parmesan, lemon zest and red pepper flakes.
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. Recipe by Beth Stark, RDN, LDN.
Ingredients
- 1/2 cup chopped 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 fresh, lemony whole grain pasta dish is loaded with protein and roasted vegetables.
Ingredients
- 3/4 pound bite-size cauliflower (1/2 medium head)
- 2 tablespoons extra virgin olive oil
- 3/4 cup julienne slices red onion
- 2 teaspoons dried tarragon
- 3/4 cup California walnuts, coarsely broken
- 4 oz. whole grain pasta
- 3 tablespoons lemon juice
- 3 tablespoons drained capers
- 3/4 teaspoon garlic salt
- Freshly ground pepper
- 2 cups lightly packed baby arugula
- 2 (4.5-oz.) cans StarKist Selects Solid Yellowfin Tuna in Extra Virgin Olive Oil
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 450°F. Toss cauliflower with olive oil and place on a foil- lined baking sheet; roast for 10 minutes. Stir in onion and tarragon and roast for 5 minutes more. Stir in walnuts and roast for 5 minutes more or until cauliflower is lightly browned and walnuts are toasted.
- While vegetables are roasting, cook pasta according to package directions. Drain well, then place back in pan. Stir in lemon juice, capers, garlic salt and pepper. Add arugula and tuna and toss lightly to mix.
- Transfer to 6 bowls and sprinkle with Parmesan.
