DESCRIPTION
Celebrate North America’s native crops with this flavor-packed breakfast or side dish.
INGREDIENTS
- ½ cup chopped pecans
- 4 large sweet potatoes
- 2 cups fresh or frozen blueberries
- 2 tsp ground cinnamon
INSTRUCTIONS
- Preheat oven to 375o
- Wash sweet potatoes thoroughly. Pierce holes all over in the sweet potatoes with a fork and wrap each one with foil. Place on a baking sheet and bake for about 40-45 minutes or until the sweet potatoes are soft and tender. Once the sweet potatoes are done, let them set for about 10 minutes to cool.
- Slice sweet potatoes in half length wise and use a fork to fluff up the potatoes.
- Top each sweet potato with blueberries, chopped pecans, and cinnamon. Drizzle with honey, if desired, and enjoy!
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.
