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
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
A no-bake, gluten-free, make-ahead holiday treat, this combination of dried fruit and nuts is both nutritious and delicious. Rolling them in shredded coconut gives them their festive “snowball” appearance. INGREDIENTS: 3/4 cup sugar 1/2 cup dried cranberries 1/2 cup pitted and snipped dates 2 large eggs, beaten 1/3 cup chopped pistachios, preferably unsalted 1/3 cup...Read More
Trying to boost your antioxidants? Here’s a healthy fall salad full of goodness! INGREDIENTS: 1/2 cup pomegranate juice 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 tablespoon fresh flaxseed oil 2 teaspoons Dijon mustard 2 teaspoons honey or agave syrup Salt and freshly ground black pepper, to taste 6 – 8 cups baby...Read More