Pears, walnuts, and blue cheese make a delightful classic fall salad, elevated by this aromatic walnut oil dressing. Walnut oil is a healthy, flavorful alternative to olive oil, ideal for salad dressings, pesto, and drizzling over fish or pasta. We especially love the organic, cold-pressed walnut oil from Manzanita Manor Organics at the Aptos Farmers...Read More

This salad combines the sweetness of fresh figs, the creamy richness of Gorgonzola, and the peppery kick of arugula, resulting in a stunning dish that will elevate any light lunch or summer gathering. With its easy preparation and make-ahead potential, it’s an ideal choice for hassle-free summer entertaining. The beauty of this salad lies in...Read More

INGREDIENTS: 2 garlic cloves, peeled and minced 4 tablespoons red wine vinegar 4 tablespoons walnut oil 1/2 teaspoon Dijon mustard Salt and freshly ground black pepper 12 medium roasted beets, cooled, peeled and cubed* 1/4 cup chopped toasted walnuts Blue cheese, crumbled into large chunks METHOD: Put garlic, red wine vinegar, walnut oil, Dijon mustard,...Read More

While researching websites for articles about ravioli, I discovered an interesting blog, Ciao Chow Linda. The directions for making ravioli are simple and straightforward with excellent photos. This classic Ligurian walnut cream sauce for pumpkin-filled ravioli is also delicious with other meatless ravioli such as portobello mushroom. INGREDIENTS: 4 dozen homemade pumpkin ravioli or purchased...Read More

INGREDIENTS: 1 tablespoon canola oil 1 cup onions, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon mild Thai curry paste (or hot curry paste, if desired) 4 cups vegetable or chicken broth 4 cups pumpkin, cubed 1 cup walnuts, toasted and chopped 2 cups light coconut milk or regular milk Garnish: Plain yogurt Cilantro...Read More

INGREDIENTS: 1 cup walnuts 2 tablespoon dry breadcrumbs 2 tablespoon grated lemon rind 1 tablespoon olive oil 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill) Salt and pepper, to taste 4 salmon fillets, skin-on, about 1 lb. 2 teaspoon Dijon mustard Lemon juice METHOD: In a food processor, process walnuts, breadcrumbs, lemon rind,...Read More

INGREDIENTS: 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup granulated sugar 2 eggs 1/4 cup vegetable oil 1 tablespoon orange juice 2 teaspoons grated orange rind 1 1/2 teaspoons vanilla 1 cup walnuts, chopped finely 1/2 cup dried cranberries 1 egg white Granulated sugar METHOD: In a medium mixing bowl,...Read More

INGREDIENTS: 1 1/2 lbs. whole potatoes, unpeeled (about 3 large) 1 tablespoon canola oil 1 teaspoon black mustard seeds 2 cloves garlic, thinly sliced 1/2 cup minced onion 1/4 cup minced cilantro 1 jalapeño pepper, finely chopped 2 tablespoons lemon juice 1 teaspoon salt 1 cup frozen peas, thawed 1 cup chopped walnuts 1 package...Read More

A simple pastry dough envelops this delectable duo, pairing the earthy flavor of mushrooms with the subtle nutty flavor of walnuts. Serve these savory pastries with a simple salad of baby greens tossed with a light balsamic vinaigrette for a light lunch or dinner or serve at your next tea party with a dollop of...Read More

INGREDIENTS: 4 eggs, beaten 1/2 cup sugar 1/2 cup light brown sugar 1/2 cup dark corn syrup 1 teaspoon pure vanilla extract Pinch salt 1 1/2 cups walnuts, chopped or broken into large pieces 1 cup quality semisweet chocolate, coarsely chopped 1 unbaked 9-inch pie shell METHOD: Preheat the oven to 375°F. In a large...Read More