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.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 7 eggs
- 2 tablespoons self-rising flour, sifted
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 2 1/2 ounces raw pine nuts
- 2 1/2 ounces goat’s cheese, roughly crumbled
- Cracked black pepper, to taste
- 3 1/2 ounces cherry tomatoes, quartered
- 2 tablespoons chopped chives
Instructions
- Preheat oven to 350°F. Spray six (¾ cup capacity) ramekins lightly with oil spray.
- Place the eggs in a bowl and whisk lightly. Add flour, herbs, pine nuts, goat’s cheese and pepper. Stir until just combined.
- Divide mixture between the ramekins. Place a few cherry tomato pieces in each ramekin.
- Bake for 20 minutes or until golden and set.
- Remove from oven, stand for 5 minutes then serve warm or refrigerate until ready to serve.
Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)
Ingredients
- 1/4 cup raw, unsalted cashews
- 1 cup fresh or frozen blueberries
- 1 small banana
- 1 cup almond milk, or milk of your choice (dairy, soy and nut milks all work well)
Instructions
- Place all ingredients in a blender. Puree until smooth.
- Serve immediately.
Tips: Smoothie can be prepared in advance and stored in a sealed container in the fridge for up to 24 hours. Recipe can be multiplied, as desired. Substitute blueberries with an equal quantity of another berry.
