INGREDIENTS: 2 tablespoons butter 1 cup leeks or shallots, finely chopped 2-2/3 cups cooked long-grain parboiled white or brown rice 1 cup walnuts, toasted and chopped 1/4 cup fresh parsley, finely chopped 2 tablespoons lemon zest 4 teaspoons fresh thyme leaves Salt and pepper, to taste 4 Cornish hens, about 1 1/2 lbs. each 1/4...Read More

INGREDIENTS: 1 egg white, lightly beaten 1 tablespoon curry powder 2 teaspoons ground cumin 2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon salt 4 cups walnuts, halves or pieces METHOD: In a large bowl, combine egg whites with spices; stir in walnuts and stir to coat thoroughly. Coat a large, shallow baking pan...Read More

This Edamame Walnut Dip is a fresh, healthy appetizer that is full of flavor and delicious served with toasted pita, seed crackers or crudites. INGREDIENTS: 1 cup fresh or frozen shelled edamame (soybeans) 3/4 cup walnuts 1/2 cup lightly packed parsley 1/4 cup plain non-fat Greek yogurt 1 small clove garlic, pressed 1/4 teaspoon salt...Read More

INGREDIENTS: 1 lb. Brussels sprouts, trimmed2 cups apple juice1 cup water1-1/2 cups cubed butternut squash or pumpkin1 cup young tender arugula (rocket) leaves1/2 cup chopped walnuts, toasted1/2 cup vinaigrette salad dressing METHOD: In a saucepan, combine the Brussels sprouts, apple juice and water. Bring to a boil over medium-high heat, reduce the heat to low,...Read More