Description
This classic spinach salad is dressed up with Candied California walnuts, blue cheese, prosciutto and pomegranate arils.
Ingredients
Dressing
- 1/4 cup minced red onion
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and pepper to taste
Candied Walnuts
- 1 cup California walnuts
- 1 tablespoon sugar
- 1 tablespoon olive oil
Salad
- 10 cups baby spinach
- 8 strips prosciutto
- 1/2 cup crumbled blue cheese
- 1/3 cup pomegranate arils
- 2 firm but ripe pears, cored and thinly sliced
Instructions
- To prepare dressing, stir together onion, vinegar and Dijon in a small bowl. Slowly add olive oil and whisk well. Season with salt and pepper.
- To prepare Candied Walnuts, heat oil in a medium skillet over medium heat. Add walnuts and cook for 5 minutes to toast. Add sugar and cook for a few minutes more or until walnuts are nicely glazed.
- Place salad ingredients in a large bowl and sprinkle with Candied Walnuts. Toss well to coat and serve immediately.
Description
This vegetarian walnut-based mixture has a classic “meatloaf” flavor. Serve with creamy mashed potatoes.
Ingredients
- 1 cup ketchup, divided
- 2 cups California Walnuts
- 1 cup cannellini beans, rinsed and drained
- 3/4 cup panko breadcrumbs
- 1/2 cup cooked quinoa
- 1/2 cup chopped onion
- 2 tablespoons chia seeds
- 3 cloves garlic, minced
- 2 eggs
- 1 teaspoon Italian seasoning
- 1/2 tablespoon chili powder
- 1 tablespoon paprika
- Salt and pepper to taste
- Optional additions: 2/3 cup each: diced red onion, coarsely shredded zucchini and snipped fresh basil
Instructions
- Preheat oven to 375°F and set aside 1/2 cup ketchup.
- Place all remaining ingredients except optional additions in a food processor. Pulse to mix well, scraping down the sides as necessary.
- Mix in any desired optional additions.
- Shape into 6 round individual meatloaves and place on a lightly greased baking sheet. Drizzle with reserved ketchup. Bake for 35 minutes until firm.
- Recipe tip: Substitute ketchup with a thick sauce and serve over soft polenta for a more Italian flavor.
Description
You will fall in love with this ultimate pumpkin bread recipe loaded with California walnuts, aromatic fall spices and a crunchy sugar crust.
Ingredients
- 1 2/3 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 3/4 cup chopped California walnuts
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/3 cup packed light brown sugar
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- Top with 2 tablespoons granulated sugar
Instructions
- Preheat the oven to 325°F. Grease a 9 x 5-inch loaf pan and coat with flour.
- Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
- Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
- Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
- Spread batter in prepared pan and sprinkle sugar evenly over the top.
- Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely on a wire rack before removing from pan and slicing.
Description
The tartness of lemons complements the sweet subtle taste of walnuts in this quick bread recipe. The addition of blueberries offers a colorful antioxidant boost.
ingredients
Bread
- 1 cup California walnuts, chopped
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3/4 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract, pure
- 2 tablespoons butter, unsalted, melted
- 2 tablespoons canola oil
- 1 cup blueberries, fresh or frozen
Tip: Leftover buttermilk can be frozen for future use. If using frozen blueberries, do not thaw before adding to the recipe.
Glaze
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice, fresh
