Light n’ Lively Waldorf Salad Makes 4 servings 2 tablespoons seasoned rice vinegar Grated zest of 1 orange Dash ground nutmeg 2 red-skinned sweet apples, about 1 lb. (gala, fuji, red delicious) 1 large stalk celery, sliced 1/3 cup chopped toasted walnuts […]
Feta, Peach and Spinach Salad Makes 4 servings 1 package (6 oz.) baby spinach 1 large ripe peach, pitted, sliced, or fuju persimmon 1/2 cup dried cherries or cranberries 3-4 tablespoons Maple Balsamic dressing 3 ounces crumbed feta or soft goat cheese 1/2 cup Spiced […]
Raisin Cherry Holiday Loaf Prep time: 30 minutes Bake time: 75 minutes Makes 2 loaves. 1 jar (16 oz.) maraschino cherries, drained (about 1 cup) 1-1/2 cups natural raisins 1-1/2 cups golden raisins 1 cup coarsely chopped walnuts 2-1/2 cups all-purpose flour, divided use 1/2 […]
Warm Spinach and Fig Salad Prep time: 10 minutes Makes 4 servings. 1 tablespoon finely chopped red onion 1-1/2 tablespoons olive oil 10 calimyrna figs or 12 mission figs, stemmed, quartered 2 tablespoons packed brown sugar 2 tablespoons sherry or cider vinegar 8 cups (6 oz.) baby […]
Cauliflower Greens Soup with Walnut Garlic Crisps* Cooking plan for two servings and a little leftover: 6:25 Chop green garlic (or garlic) and spring onions: Saute in olive oil in pressure cooker. 6:35 Rinse and chop about 4 cups cauliflower leaves; a couple carrots; the […]
Favorite way to serve asparagus is with a light topping of Walnut Gremolata. Gremolata [greh-moh-LAH-tah] is finely chopped parsley, garlic and lemon zest, typically served over veal, lamb, or fish. For the California Walnut Commission I created a nutty variation which adds a dose of omega 3’s to this zesty topping.