DESCRIPTION
A bed of crisp green beans showcases the striking flavors of olives, sun-dried tomatoes and walnuts in this attention-grabbing dish.
INGREDIENTS
- 1/2 cup California walnuts, coarsely chopped
- 1 tablespoon extra virgin olive oil, or oil from sun-dried tomatoes
- 3/4 pound green beans, fresh, ends trimmed
- 1/4 cup mixed olives, pitted, coarsely chopped
- 2 tablespoons sun-dried tomatoes, chopped
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon sea salt, smoked or plain
INSTRUCTIONS
- Place walnuts in a large skillet set over medium heat. Cook for 5 minutes or until toasted and fragrant, stirring frequently. Remove from skillet and set aside.
- Heat oil in same skillet over medium-high heat. Add green beans and cook for 5 minutes or until crisp-tender, stirring frequently.
- Add olives, tomatoes, lemon juice and salt; cook for a minute or two more until all ingredients are hot.
- Sprinkle with walnuts and serve.
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
Savor summer with a simple salad that features sweet strawberries and toasted walnuts. Tossed with a strawberry vinaigrette and dotted with fresh feta, this salad is sure to delight! Kitchen hack: Use paper towels to help keep spinach fresh.
INGREDIENTS
- 2 1/2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons strawberry preserves
- 1/4 teaspoon sea salt
- 1 1/2 cups sliced strawberries
- 1 (5-oz.) package baby spinach
- 1/2 cup coarsely chopped California walnuts, toasted*
- 1/3 cup crumbled feta cheese
INSTRUCTIONS
- Whisk together lemon juice, olive oil, preserves and salt in a large bowl.
- Add strawberries and toss lightly. Place spinach in bowl and toss again to coat with 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.
DESCRIPTION
This avocado walnut smoothie gets its naturally green hue from matcha powder and a handful of fresh mint leaves. California walnuts and avocado add nutrients and body to this rich and creamy smoothie.
INGREDIENTS
- 1 cup low fat milk (or substitute non-dairy milk of choice)
- 2 tablespoons California Walnuts
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon matcha powder
- 12 fresh mint leaves
- 2 ice cubes
- 1 frozen banana
- 1/4 avocado
INSTRUCTIONS
- Place all ingredients in a high-speed blender and blend until smooth.
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
One look at the grocery store “snack aisle” will tell you that super-spicy snacks and chips are wildly popular. This recipe offers a nutritious, but just as tasty, alternative.
Ingredients
- 6 tablespoons White Cheddar popcorn seasoning*
- 2 1/2 teaspoons cayenne pepper
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 2 tablespoons canola oil or vegetable oil
- 2 teaspoons red chili pepper hot sauce
- 1 tablespoon water
- 4 cups California walnuts, in halves and large pieces
Instructions
- Preheat the oven to 350°F. Get out a large, shallow baking pan. For easier cleanup, line the pan with parchment paper if you wish, though this is not essential.
- In a small bowl combine the White Cheddar popcorn seasoning, cayenne pepper, paprika, onion powder and garlic powder. Whisk together until thoroughly and evenly blended. Set aside.
- In a large bowl combine the oil, red chili pepper hot sauce and water and whisk together until smooth. Add the walnuts and toss until they are glistening and covered with the oil mixture. Continue tossing and stirring as you sprinkle on the cheese mixture and the nuts become coated with the seasonings.
- Spread the seasoned walnuts on the baking pan. Bake for 6 minutes, and then stir the nuts with a spatula. Bake 6 to 8 minutes longer, until the nuts have browned lightly. Cool completely, then store in an airtight container.
Tip: *White Cheddar popcorn seasoning can be found in the “popcorn” section of most supermarkets. Some people can be sensitive to the heat of hot peppers and their various forms, including red chili pepper hot sauce and cayenne. Use tongs or a big spoon to toss the walnuts with the seasonings, not your bare hands, and work in a well-ventilated kitchen, particularly if you experience any discomfort in the region of your eyes or nose while blending the spicy mixture.
Description
This citrusy, nutty hummus makes a great dip and spread. Try spreading it on panini made with grilled vegetables for a healthful, vegetarian sandwich.
Ingredients
- 1/2 cup California walnuts
- 3 tablespoons walnut oil
- 1 garlic clove, quartered
- 1 14-ounce can chickpeas or garbanzo beans, drained and rinsed
- 1/2 teaspoon orange zest
- 1/4 cup orange juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast walnuts in 350°F 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 small serving bowl alongside toasted pita bread or with a variety of colorful raw vegetables.
Description
Sweet apples, crunchy toasted walnuts and broccoli slaw make up this simple salad. A honey lemon vinaigrette is the perfect finish. (Make it a main dish salad by adding your choice of lean protein)
Ingredients
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon ground ginger (optional)
- Freshly ground pepper to taste
Salad
- 3/4 cup coarsely chopped California walnuts, toasted
- 1/2 cup dried cranberries
- 1/4 cup minced red onion
- 1 (12-oz.) bag broccoli slaw (4 cups)
- 1 large apple, cored and cut into small bite-size pieces (preferably honey crisp or Fuji)
Instructions
- Whisk together all dressing ingredients in a large bowl.
- Add walnuts, cranberries, onion, broccoli slaw and apple. Toss well to coat with dressing.
Description
Flour tortilla burrito with “chorizo” walnut meat, cilantro lime rice, Mexican cheese blend, pico de gallo, avocado and shredded lettuce finished with cilantro cream and tomatillo salsa.
Ingredients
For “Chorizo” Meat
- 2 1/2 cups California walnuts
- 1 1/2 cups canned black beans, rinsed
- 1/2 cup vegetable oil
- 1 tablespoon white vinegar
- 1 tablespoon paprika, ground
- 1 teaspoon Kosher salt
- 1 tablespoon ancho powder, ground
- 1 teaspoon oregano, ground
- 1 teaspoon chipotle powder, ground
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
For Burritos
- 4 – 12 inch flour tortillas
- 2 cups California Walnut Chorizo Meat, divided
- 1 cup cilantro lime rice, divided
- 1/2 cup Mexican cheese blend, divided
- 1 cup pico de gallo divided
- 2 avocados, sliced and divided
- 1 cup romaine lettuce, shredded and divided
- 1/2 cup cilantro lime crema
- 1/2 cup tomatillo salsa
Instructions
To Prepare the Chorizo
- To prepare the “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
- Add 2 tablespoons oil and remaining ingredients to food processor and pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the food processor bowl to the top to evenly mix.
- Heat remaining oil in a very large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is nicely browned and resembles ground meat, stirring frequently.
To Assemble the Burritos
- Heat tortillas.
- Fill each tortilla with 1/2 cup of Walnut Chorizo, 1/4 cup cilantro lime rice, 2 tablespoons Mexican cheese blend, 1/2 avocado, 1/4 cup romaine lettuce and 2 tablespoons cilantro lime crema.
- Roll up and pan fry in a dry pan to toast burrito and heat through.
- Serve each with 2 tablespoons of tomatillo salsa.
Description
Expect a touch of smoky flavor in these vegetarian tacos, courtesy of the fire roasted corn and chipotle adobo sauce. That boldness in flavor is contrasted with creamy cotija cheese and sour cream, and brightness from fresh lime and cilantro. The “meat” is made with a hearty combination of walnuts and chopped mushrooms. For a twist on the recipe, serve the taco filling over a rice base instead of in tortillas.
Ingredients
Chipotle Sauce
- 1 1/2 tablespoons chipotle adobo sauce
- 1/2 cup low-fat sour cream
California Walnut Taco “Meat”
- 1 1/2 cups raw shelled walnuts
- 2 cups roughly chopped white button mushrooms
- 1 teaspoon ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon minced garlic
- 1 1/2 tablespoons low sodium soy sauce or coconut aminos
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil, for cooking
Tacos
- 12 small flour or corn tortillas
- 1 cup drained fire roasted corn
- 1/2 cup crumbled cotija cheese
- 1/2 cup fresh cilantro
- 1 lime, sliced into wedges
Instructions
- Stir together chipotle adobo sauce and sour cream in a small bowl. Refrigerate until serving.
- Combine walnuts, mushrooms, cumin, chili powder, garlic, soy sauce and lime juice in a food processor. Pulse to break up walnuts and mushrooms into small crumbles.
- Heat olive oil over medium-low heat in a skillet. Add walnut mixture and cook, stirring occasionally for 7-8 minutes, until mushrooms are tender.
- Spoon walnut taco meat over tortillas topped with roasted corn, cotija, chipotle sauce, cilantro, and lime wedges
