California Walnuts

WALNUT TIPS
Include walnuts in your daily diet

Sprinkle a handful of toasted walnuts on your cereal or yogourt.
Add chopped walnuts into sandwich or wrap fillings.
Add toasted walnuts to stir-fried or sautéed vegetables for added crunch, flavour and nutrients.
Add chopped walnuts to your favourite salad, pasta or rice dish.
Add chopped walnuts to enhance the flavour of muffins, cakes, cookies and breads.
Add ground walnuts to graham cracker crumb crust when making cheesecakes or pies.
Include walnuts in heart-healthy trail mixes.
Purée walnuts with garbanzo beans for hummus dip.
Liven up a sun-dried tomato tapenade with parsley, thyme and walnuts.
Add finely chopped walnuts to sauces for texture and taste.
Mix walnuts, raisins, raw oatmeal and bran for easy granola.
Top bars, squares or icings with walnuts for a tasty decorative finish.
Replace pine nuts with walnuts in pesto.
Make a breakfast parfait with walnuts, berries and yogourt.
Add walnut hummus to your grilled vegetable sandwich.
Add seasoned walnuts to your spinach salad with oranges and yellow bell pepper.
Add ground walnuts to thicken a turkey chili made with tomato sauce.
Include seasoned walnuts as part of a cheese or appetizer platter.
Mix ground walnuts and breadcrumbs to encrust salmon fillets, chicken breasts or pork chops.
Top a small bowl of ice cream with sliced banana, walnuts and dark chocolate sauce.

Quick and Easy Recipe Ideas

BREAKFAST

BREAKFAST

Breakfast Sundae: Layer yogurt, fruit sauce, rolled oats and a handful of chopped walnuts in a tall parfait glass.

Nutty French Toast: Dip thick slices of French or Italian bread in lightly beaten eggs; coat with a handful of finely chopped walnuts; fry in lightly oiled non-stick skillet until golden.

“Cinnamon bun” Bagels: Spread toasted bagel halves with cream cheese, sprinkle with sugar-cinnamon and top with a handful of chopped walnuts.

APPETIZERS & SIDES

Spiced California Walnuts: In large bowl, lightly whisk 1 egg white and 1 tbsp [15 mL] water until foamy; add 4 cups [1 L] California Walnut halves, mix until nuts are coated; drain excess liquid. In small bowl, combine 1/3 cup [75 mL] sugar, 2 tsp [10 mL] coarse salt, 1-1/2 tsp [7 mL] cumin, 1/2 tsp [2 mL] cayenne pepper and 1/4 tsp [1 mL] garlic powder. Stir into walnuts until evenly coated. Spread on non-stick baking sheet. Bake in 325 F (160 C) oven for 20 to 25 minutes, stirring twice, until nuts are lightly browned. Cool on baking sheet. Store in air-tight container. Makes about 4 cups [1 L].

Snowy Trail Mix: In large bowl, mix together 2 cups (500 mL) California Walnut pieces, 2/3 cup [175 mL] raisins and 1/2 cup [125 mL] each dried cranberries, banana chips and coconut flakes. A tasty energy boost, great for taking on family outings like skating, cross-country skiing and tobogganing.
Makes about 4 cups [1 L].

French Beans with Walnut Garlic Oil: In skillet over medium-high heat, heat 1 tbsp [15 mL] each olive oil and butter. Add 2 cloves thinly sliced garlic and 1/2 cup [125 mL] coarsely chopped California Walnuts. Cook, stirring, 2 minutes or until fragrant and golden. Add 2 cups [500 mL] trimmed French beans, stirring to coat. Cook 5 minutes or until tender crisp. Makes 4 servings.

Squash and Walnut Crumble: In 8-inch [21-cm] baking dish, combine 4 cups [1 L] diced butternut squash with 2 tbsp [30 mL] Cointreau or orange juice, 2 tbsp [30 mL] olive oil and 1/2 tsp [2 mL] each salt and pepper. Bake in 400°F [200°C] oven, stirring occasionally, 20 minutes or until tender. Meanwhile, in medium bowl, combine 1 cup [250 mL] each chopped California Walnuts and breadcrumbs, 1/2 cup [125 mL] grated Parmesan cheese and 1/4 cup [50 mL] extra virgin olive oil. Sprinkle over squash and bake 10 minutes or until golden. Makes 4 to 6 servings.

Roasted Fennel and Walnuts: On foil-lined baking sheet, arrange 1 sliced fennel bulb in single layer. Sprinkle with 1 cup [250 mL] California Walnut halves, 1/2 tsp [2 mL] each salt and pepper and 2 tbsp [30 mL] extra virgin olive oil. Roast in 400°F [200°C] oven, stirring occasionally, 15 minutes or until softened and golden. Makes 4 servings.

Porcini and Walnut Tapenade: In microwavable bowl, combine 1/3 cup [75 mL] extra virgin olive oil and 2 tbsp [30 mL] chopped dried porcini mushrooms. Microwave 1 minute; let stand 15 minutes. In food processor, blend 2 cups [500 mL] California Walnuts, 4 oz [300 g] goat cheese, 2 tbsp [30 mL] fresh chopped sage and 1/2 tsp [2 mL] each salt and pepper. Slowly add porcini oil and continue blending until smooth. Makes 1-1/2 cups [375 mL]. Serve with crusty bread and crackers.

Gorgonzola Walnut Skewers: In medium bowl, whisk 1 egg white and 1 tbsp [15 mL] Cajun spice mix. Stir in 2 cups [500 mL] California Walnut halves; spread in single layer on baking sheet. Bake in 350°F [180°C] oven stirring occasionally 20 minutes or until crisp and golden. Using bamboo skewers, gently skewer 1/2-inch [1-cm] cube Gorgonzola and 1 walnut half.

Walnut Stir-fry: Stir-fry vegetables in season with garlic and gingerroot, flavour with soy or teriyaki sauce and top with a handful of walnuts.

ENTREÉS

Nutted Pasta: Sauté garlic and a handful of coarsely chopped walnuts in olive oil; combine with cooked pasta and fresh chopped parsley.

Great Greens: Toss steamed green beans or broccoli with a handful of chopped walnuts and sprinkle with lemon juice and a drizzle of olive oil.

Walnut Pesto: In food processor or blender, combine a handful of walnuts, garlic, fresh basil or parsley, a splash of lemon juice and olive oil, process until smooth. Serve over pasta or rice.

SALADS

Spinach Salad: top spinach with red onion slices, orange segments and a handful of toasted walnuts; drizzle with your favourite dressing.

DESSERTS & BAKING

California Walnut Date Sugarplum Balls: In food processor, combine
1/2 cup (125 mL) California Walnut halves, 1/2 cup (125 mL) dates, 1 tbsp (15 mL) granulated sugar and 2 tsp (10 mL) grated orange rind. Process until mixture starts to stick together. Add 2 to 3 tsp (10 to 15 mL) orange juice or until mixture just holds. Shape into small balls. Roll in finely chopped walnuts. Makes 12 balls.

Fruit Sundae: Top frozen yogurt or ice cream with chopped fresh fruit and a handful of chopped walnuts.

Walnut Brittle: In heavy saucepan, whisk 4 cups [1 L] granulated sugar with 1/2 cup [125 mL] water and 1/8 tsp [0.5 mL] cream of tartar. Bring to boil, without stirring, occasionally brushing down sides of pan, until syrup is golden and candy thermometer reads 310°F [154°C]. Remove from heat. Quickly stir in 2 cups [500 mL] California Walnuts, 1 tbsp [15 mL] butter and 1 tbsp [15 mL] vanilla. Pour onto a lightly greased baking sheet and spread as thinly as possible; let cool. Break into shards. Makes 2 lb [1kg].

Snack Mix: Combine wheat squares, oat rings, raisins or apricots, chocolate or butterscotch chips and a handful of chopped walnuts.

Easy Walnut Muffins: Stir a handful of chopped walnuts into packaged muffin mix before baking, reserving some to sprinkle on top.

Mascarpone and Walnut-Stuffed Apples: Using melon baller, remove core and some flesh of 4 apples, up to 1/2 inch [1 cm] from bottom; arrange in baking dish. In bowl, combine 1/2 cup [125 mL] mascarpone with 1 tbsp [15 mL] cinnamon and 1/4 cup [75 mL] butterscotch sauce. Divide among apples. In bowl, combine 1 cup [250 mL] California Walnuts with 1/2 cup [125 mL] more butterscotch sauce. Top apples, packing walnuts in gently. Bake in 350°F [180°C] oven 20 to 30 minutes or until butterscotch is bubbly and fruit is fragrant [varies by type of apple]. Makes 4 servings.

Walnut and Toffee Truffles: In medium saucepan, heat 1/3 cup [75 mL] whipping cream and 1/4 cup [50 mL] butter until just melted and bubbles form around edge of pan. Remove from heat; add 12 oz [375 g] chopped white chocolate, 1/2 cup [125 mL] chopped California Walnuts and 1 tbsp [15 mL] vanilla; whisk until smooth. Cover and refrigerate 1 hour or until firm. Using a melon baller, form balls with truffle mixture; roll balls in 1/2 cup [125 mL] each ground California Walnuts and toffee bits. Arrange on waxed paper-lined baking sheet and refrigerate 2 hours or until hardened. Store in refrigerator up to 1 week or freeze up to 3 months. Makes about 32 truffles.

Maple Nut Bananas: Top sliced bananas with a handful of toasted walnuts; drizzle with maple syrup.