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Below our some of our favorite Walnut Recipes. Enjoy!
Nutty Breakfast Parfait
- 1 1/2 cups old fashioned rolled oats
- ½ cup California walnuts, coarsely chopped
- 1/3 cup pure maple syrup, divided
- 2 teaspoon butter
- 2 cups sliced hulled strawberries
- 2 cups thinly sliced, peeled peaches (about 4 medium peaches)
- 1 cup blueberries
- 1 cup cubed peeled kiwi fruit (about 3)
- 2 cups non fat plain yogurt
Mix oats and walnuts in 13 x 9 x 2-inch baking pan. Combine 1/4 cup of the maple syrup and butter in small heavy saucepan. Bring to boil. Pour maple syrup mixture over oat mixture; stir to blend well. Bake 10 minutes in a 350F oven, stirring occasionally. Bake until mixture is golden and crisp, stirring occasionally, about 8 minutes longer. Cool granola completely in pan. (Can be prepared one week ahead. Store in airtight container at room temperature.)
Gently toss strawberries, peaches, blueberries, kiwifruit and remaining 3 tablespoons maple syrup in large bowl to blend. Divide half of the kiwifruit mixture among 6 parfait or wine glasses. Sprinkle each parfait with half the granola mixture, dividing equally. Top each with half the yogurt. Repeat layers. Serve immediately.
Quinoa Chicken Salad, with Toasted Walnuts
For The Chicken:
- 12 ounces boneless, skinless chicken
- 1 teaspoon kosher salt
- 1/4 teaspoon peppercorns
For The Salad:
- 5 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, small dice
- 1 1/2 cups quinoa, rinsed
- 2 tablespoons fresh thyme leaves, minced
- 2 1/2 cups low-sodium vegetable broth, chicken broth, or water
- 2 cups red grapes, halved
- 1 cup toasted walnut halves, finely chopped
- 4 stalks celery, small dice
- 5 tablespoons white balsamic vinegar
- 3 ounces wild baby arugula
For The Chicken:
Fill a medium pot with water then add in the chicken, kosher salt, and peppercorns and bring to a boil over high heat. Reduce heat and simmer for 15 to 20 minutes, or until juices run clear and the chicken is fully cooked through. Remove from heat and set aside until the chicken is cool enough to handle. Meanwhile, cook the quinoa. (Chicken can be made up to 4 days ahead of time; store refrigerated in an airtight container until ready to use.)
For the Quinoa:
Heat 3 tablespoons of the olive oil in a large frying pan over medium-high heat. Add onion, season with salt and pepper, stir to coat in the oil and cook until translucent, about 3 minutes. Add the quinoa and thyme and cook until the quinoa is toasted and makes a popping noise, about 2 minutes.
Add the broth, reduce the heat to medium-low, and cook the quinoa (uncovered) until it is al dente (the little tails will come off the end of each grain), about 12 to 15 minutes. Remove quinoa from heat, spread in a thin layer on a rimmed baking sheet and set aside to cool briefly, at least 5 minutes. Meanwhile, shred the chicken. (Quinoa can be made up to 4 days ahead of time; store refrigerated in an airtight container until ready to use.)
Shred the chicken into bite-sized pieces and toss with the remaining 2 tablespoons olive oil the season with a pinch of salt and some freshly ground black pepper. Once the quinoa is cool, combine quinoa, shredded chicken, grapes, walnuts, celeryand vinegar and stir to combine and thoroughly coat. Just before serving, fold in the arugula, taste, adjust seasoning as desired, and serve.
Spinach Lasagna With Walnut Pesto
- A little olive oil for the pan
- 2 pounds fresh spinach, washed (or 2 10- ounce packages fresh baby spinach leaves, or 2
- 10-ounce packages frozen, chopped spinach, defrosted)
- 2 pounds nonfat ricotta cheese or nonfat cottage cheese
- 1 cup Walnut Pesto
- 4 large cloves garlic, minced
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 1/2 cup grated parmesan cheese
- 1/3 cup minced walnuts, lightly toasted
- 1 24-ounce jar low-sugar tomato sauce (or about2 3/4 cups of your favorite sauce)
- 16 fresh, uncooked green (spinach) lasagna noodles or, if using dried, 16 no-boil noodles
- 1/2 pound low-fat mozzarella cheese, grated
Walnut Pesto Ingredients
- 3 packed cups fresh basil leaves
- 3 large cloves garlic
- 1/3 cup lightly toasted walnuts
- 1/3 cup extra virgin olive oil
- 1/3 cup grated Parmesan
- Salt and pepper to taste
- Optional: additional extra virgin olive oil (for storage)
- *Try this with Spinach Lasagna with Walnut Pesto
Place the basil leaves and garlic in a food processor or blender, and mix well. Add the walnuts, and continue to blend until the nuts are finely ground.
Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the parmesan. Season to taste with salt and pepper.
If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.
Preheat the oven to 350*F. Lightly oil a 9 X 13-inch baking pan. If using fresh spinach, chop it fine. If using frozen, chopped spinach, make sure it thoroughly defrosted and squeeze out all the excess water.
Place the ricotta or cottage cheese in a large bowl. Stir in the spinach, pesto, garlic, salt, pepper, half the parmesan, and the walnuts. Mix well. Spread half the tomato sauce in the bottom of the pan. Place a layer of uncooked noodles over the sauce. Spoon about 1/3 of the ricotta or cottage filling in dabs over the noodles (you can spread it a little, but not too much) and sprinkle with 1/3 of the grated mozzarella. Follow with another layer of sauce, then noodles, followed by another 1/3 of the filling, and another 1/3 of the mozzarella. Repeat one more time, and then finish up with a final layer of noodles. You will have some parmesan left over.
If you are using fresh noodles, bake uncovered. If you are using dried noodles, cover the pan tightly with foil.
Bake for 50 minutes, uncovering the pan (if applicable) during the last 15 minutes, during which time you can sprinkle on the reserved parmesan. (In the case of the uncovered pan, if the top of the lasagna becomes as brown as you like it before the full baking time is up, cover loosely with foil and continue baking, so it won’t get too dark.) Remove from the oven and let rest for about 10 minutes before serving.