WALNUTS CA L IFOR NI A - SIMPLE RECIPES AND TIPS - California Walnuts
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C A L I FOR N I A WALNUTS SIMPLE RECIPES AND TIPS
SWEATER WEATHER IS HERE. WARM UP
WITH THESE SIMPLE FALL RECIPES.
No matter what the fall season looks like for you and your family this year, you may be
wondering how you can stay motivated and productive, and how to keep tummies full
and fueled all day with nutritious meals and snacks.
If you’re looking for inspiration, look no further. The mild flavor and hearty texture of
California walnuts make them a simple, versatile ingredient for all your favorite snacks,
meals and baked goods.
Walnuts pair well with fall fruits like apples and figs and vegetables like seasonal squash,
and they’re the perfect complement to your favorite fall flavors like pumpkin and maple.
Looking to keep things simple? California walnuts go great with pantry staples to help
create simple snacks, from Honey Walnut Butter and Apple Spice Walnut Trail Mix, to
meals like Tuna Salad Sandwiches and plant-based Firehouse Chili, to baked goods
like our famous Walnut Pumpkin Cream Cheese Tarts.
Whatever you’re making this fall, be sure to have plenty of California walnuts on hand to
make all your fall meals, snacks and sweet treats more special.
Fresh Fruits Fresh Vegetables Seafood Fresh Cheese
Pears Potatoes
Trout Cheddar
Pomegranates Swiss Chard
Fall Figs Butternut Squash
Shrimp Manchego
Cod Fontina
Apples Brussels Sprouts
CLEVER IDEAS FOR SAVING TIME AND
MINIMIZING EFFORT
Life Isn’t Always Simple
Fortunately, adding heart-healthy* walnuts to everyday meals and snacks is easy. Walnuts
can make your life simpler by adding taste, texture and nutrition to almost anything in just
moments. And our clever kitchen hacks can also help you save time while you’re doing it.
Start making your busy life a little bit simpler to manage by cooking with walnuts and
using our kitchen hacks today.
Ice Cube Tray for Saving Sauce
Our walnut pesto recipe is a crowd pleaser! Save time and the delicious
sauce with this simple hack. When you have leftover sauce, don’t throw
it away or stash it in the fridge where it could be forgotten. Instead,
pour the rest into an ice cube tray. After it’s frozen, pop the cubes into a
ziplock bag.
Dental Floss for Cutting Cakes
Cut a cake expertly by pulling out a strip of floss that is longer than the
span of the entire cake and start by running the floss right through the
cake, cutting it in half. From there, cut the remaining pieces.
Hammer for Crushing Walnuts
Roasted vegetables complement a variety of meals, and adding wal-
nuts to them adds a rich nutty flavor and crunchy texture. No need for a
special gadget to crush the walnuts. Just grab the household hammer
to crush, pound or “chop.” Crowd the walnuts together on a clean
surface or cutting board, and gently pound them.
Interested in more kitchen hacks? Visit walnuts.org
*Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low
cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce
of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid
– the plant-based omega-3.
ONE OUNCE OF WALNUTS PROVIDES
Current Dietary Guidelines for Americans encourage healthier eating patterns that
include more nutrient-dense foods and beverages in place of less healthy choices.1
For example, a healthy eating pattern includes a variety of protein foods, including
nuts and seeds along with seafood, lean meats and poultry, eggs, legumes, and
soy products.
4 grams of protein
2 grams of fiber
2.5 grams of plant-based
omega-3 alpha-linolenic acid (ALA)
Walnuts are the only nut to contain an
excellent amount of this essential nutrient
1 U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 - 2020 Dietary Guidelines
for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/
WHERE DO CALIFORNIA WALNUTS
COME FROM?
When people pick up a bag of walnuts at the grocery store, they don’t always
realize the walnuts they are buying are likely from a family-owned farm in California.
Walnut production takes commitment and patience, and our farmers are passionate
about growing and harvesting high-quality walnuts.
More than 99% of walnuts grown in the United States come from
California’s 380,000 bearing acres of walnut orchards.
The Central Valley of California is the state’s prime walnut growing
region, with a mild climate and deep fertile soils that provide ideal
growing conditions.
There are more than 4,500 California walnut growers, and most
farms are owned and operated by families who have been in the
walnut business for several generations.
Honey Walnut Butter DIRECTIONS
Recipe by California Walnuts 1. Preheat the oven to 300°F. Place walnuts
on a small baking sheet and toast for 10
INGREDIENTS minutes. Let cool.
2C California walnuts 2. Transfer to a food processor and process
1 Tbsp Honey until a thick paste forms. Add remaining
ingredients and process until smooth.
1 tsp Cinnamon
1½ tsp Vanilla extract
Visit our Walnut Butter collection for more
1 tsp Walnut or vegetable oil (as needed)
delicious recipes.
Salt to taste
Total Time: 25 min / Prep Time: 5 min / Cook Time: 20 min / Servings: 8
Total Time: 20 min / Prep Time: 20 min / Cook Time: 0 min / Servings: 16
Maple Walnut Energy Balls DIRECTIONS
Recipe by Crowded Kitchen 1. Add 2 cups of walnuts, oats, dates, maple
syrup, vanilla and salt to a food processor.
INGREDIENTS Blend until smooth and the dough forms
together into cohesive balls, about 1 to 2
2C California walnuts, plus ¼ cup for
coating minutes.
1C Old-fashioned oats 2. Finely dice the remaining ¼ cup walnuts and
½C Medjool dates, pitted (about 7 dates) add to a plate.
3 Tbsp Maple syrup 3. Form the dough into 16 balls and roll each
2 tsp Vanilla ball in the diced walnuts to coat. Store the
energy balls in an airtight container in the
¼ tsp Salt
fridge for a week, or in the freezer for up to
three months.
Apple Spice Walnut Trail Mix DIRECTIONS
Recipe by Beth Stark, RDN, LDN 1. Preheat the oven to 350°F.
INGREDIENTS 2. In a large bowl, toss cereal and walnuts with
oil until coated.
2C Brown sugar squares cereal
3. In a small bowl, stir cinnamon, nutmeg and
1C California walnuts, halves and pieces salt to combine. Sprinkle over walnut-cereal
2 Tbsp Canola oil mixture. Toss to evenly coat.
1¼ tsp Ground cinnamon 4. Spread mixture in a single layer on a large,
¼ tsp Nutmeg rimmed baking sheet.
¼ tsp Salt 5. Bake for 10 minutes, stirring once halfway
½C Dried apples (no sugar added), through. Let cool completely, then stir in
coarsely chopped (about 1.6 oz.) dried apples, dried cranberries and white
⅓C Dried cranberries chocolate chips. Store in an airtight container.
⅓C White chocolate chips, premium Makes about 4 cups.
Total Time: 20 min / Prep Time: 10 min / Cook Time: 10 min / Servings: 8
Total Time: 15 min / Prep Time: 15 min / Cook Time: 0 min / Servings: 4
Banana Bread Overnight Oats DIRECTIONS
Recipe by Crowded Kitchen 1. In a large container with a lid, add sliced
bananas. Use a potato masher or a fork to
INGREDIENTS mash the bananas until smooth.
3 Bananas, ripe, sliced 2. Add oats, cinnamon, salt, vanilla, half of the
2C Old-fashioned oats chopped walnuts, maple syrup and milk
to the bananas. Combine thoroughly and
1 Tbsp Ground cinnamon
refrigerate overnight.
½ tsp Salt
3. To serve, divide the oats into four serving
1 tsp Vanilla
dishes, such as mason jars or glass contain-
¾C California walnuts, chopped, divided ers with lids. Top each serving with remaining
1 Tbsp Maple syrup chopped walnuts before serving. The over-
3C Skim milk night oats will last up to 5 days in the fridge,
though the longer they sit, the more the oats
will soften.
Total Time: 15 min / Prep Time: 15 min / Cook Time: 0 min / Servings: 4
Power Up with Plants Protein Box DIRECTIONS
Recipe by Beth Stark, RDN, LDN 1. Preheat the oven to 350°F and arrange
walnuts evenly on a small baking sheet. Bake
INGREDIENTS 8 to 10 minutes, checking frequently, until
toasted.
½C California walnut halves
1½ C Carrot chips, fresh 2. Divide walnuts, carrots, bell pepper, cucum-
ber, chickpeas and hummus evenly into
½ Red bell pepper, cut into strips
the compartments of four bento boxes or
¼ Cucumber, sliced another similar sealable container.
3½ oz. Sea salt roasted chickpeas, pack-
aged
For more recipes, visit our Simple Snacking
¼C Hummus collection.Total Time: 5 min / Prep Time: 5 min / Cook Time: 0 min / Servings: 1
Tuna Salad Sandwich with DIRECTIONS
Apples & Walnuts 1. Stir together tuna, mayonnaise, apple, dried
Recipe by Patty Mastracco cranberries and walnuts in a small bowl.
Season with pepper and sprinkle with crispy
INGREDIENTS onions, if desired.
1 packet (2.6 oz.) Chunk light tuna, in water 2. Spread the tuna mixture on wheat bread for
a sandwich or eat it plain as a tuna salad.
1 packet (1 Tbsp) Mayonnaise
¼ Apple, small, cored and
diced
1 Tbsp Dried cranberries
2 Tbsp California walnuts, coarsely
chopped
⅛ tsp Ground black pepper
2 Tbsp Crispy onions, lightly crushed
Visit our Simple Lunches recipe collection for
(optional)
more easy and delicious lunch ideas.
2 slices Wheat breadCalifornia Walnut Firehouse Chili Garnishes (optional): toasted chopped walnuts,
shredded Cheddar cheese, hot sauce, sour
Recipe by Chef Juliet Greene
cream, avocado, sliced radishes and fresh
cilantro leaves
INGREDIENTS
DIRECTIONS
1 Tbsp Olive oil
1. Heat oil in a large saucepan. Add onion,
¾C Onion, diced carrot, celery and bell pepper and cook for
½C Carrot, diced 5 minutes or until softened. Stir in chili
½C Celery, diced powder and paprika and cook for 1 minute or
until fragrant.
½C Bell pepper, diced
1-2 tsp Chili powder, to taste 2. Add walnuts, beans, chipotle pepper and
adobo sauce, tomato sauce and tomatoes.
1 tsp Smoked paprika
Bring to a boil; reduce heat and simmer,
1½ C California walnuts, chopped covered, for 30 minutes.
½C Black beans
3. Spoon into bowls and serve with any desired
½C Kidney beans garnishes.
1 Chipotle pepper, minced, in
adobo sauce
1-2 Tbsp Adobo sauce from can
1 can (15 oz.) Tomato sauce Visit our collection of Soup recipes for more
inspiration.
1 can (14.5 oz.) Fire roasted diced tomatoes
Total Time: 1 hr / Prep Time: 15 min / Cook Time: 45 min / Servings: 6Total Time: 50 min / Prep Time: 25 min / Cook Time: 25 min / Servings: 6
Ravioli with Butternut Squash, 2. Trim away the very bottom of the chard
stems and make 3 lengthwise cuts in the
Walnuts & Chard leaves. Cut stems and leaves into ½-inch
Recipe by California Walnuts
thick strips. Add to skillet with squash and
cook until slightly wilted (chard will wilt further
INGREDIENTS
as it stands). Season to taste with salt and
10 Tbsp Butter, divided pepper.
2½ C Butternut squash, ½-inch 3. Add remaining butter to a medium skillet and
cubes cook over medium-high heat until it begins
1C California walnuts, coarsely to foam. Swirl skillet until butter begins to
chopped brown. When lightly browned, add vinegar
1 bunch, small Rainbow chard or Red chard and garlic and stir to mix. Stir in sage and salt.
1 Tbsp Balsamic vinegar 4. Cook ravioli according to package directions.
4 cloves Garlic, minced Drain well.
1 Tbsp Sage, fresh 5. Stir a little of the butter into the butternut
¼ tsp Sea salt squash mixture, then add ravioli to the skillet
with remaining browned butter. Toss lightly to
Fresh ground pepper to taste
coat.
2 packages Butternut squash ravioli*
(8 or 9 oz.) 6. Transfer pasta to a large platter or individual
Grated fresh Parmesan plates and top with squash mixture.
cheese (optional) Sprinkle with Parmesan cheese and serve
DIRECTIONS immediately.
1. Melt 2 tablespoons butter in a very large Recipe Tip
nonstick skillet over medium heat. Add *Replace the butternut squash ravioli with
porcini mushroom, spinach and ricotta, or other
squash and cook for 10 minutes, stirring
favorite ravioli.
occasionally. Add walnuts and cook for a
few minutes more or until squash is golden
For more weeknight wins, visit our Simple
brown and soft and walnuts are toasted,
Meals recipe collection.
stirring frequently.Walnut, Fig & Date Milkshake DIRECTIONS
Recipe by Le Petit Chef 1. In a blender, puree ice cream, dates and
walnut milk until smooth.
INGREDIENTS
2. Pour small amounts into a tall glass, alternat-
¾C Vanilla ice cream ing with spoonfuls of fig jam.
½C California walnut milk (homemade or 3. Add fresh figs, honey and walnut pieces, for
store bought)
garnish.
2 Medjool dates, large, pitted
2 Tbsp California walnuts, chopped
1 Tbsp Fig jam
Garnish with fresh figs, honey and
walnut pieces
Total Time: 5 min / Prep Time: 5 min / Cook Time: 0 min / Servings: 1Total Time: 2 hr 30 min / Prep Time: 1 hr 30 min / Cook Time: 1 hr / Servings: 12
Walnut Pumpkin forms. Gather into a ball and wrap tightly.
Refrigerate for at least 1 hour or until dough is
Cream Cheese Tart easy to handle.
Recipe by Patty Mastracco
2. Preheat the oven to 350ºF and coat a 9-inch
INGREDIENTS tart pan with a removable bottom with non-
Sweet Tart Crust stick cooking spray.
1¼ C Flour 3. Lay pastry dough on a lightly floured board
⅓C California walnuts, finely chopped and roll into an 11-inch circle. Press onto the
bottom and sides of the prepared pan and
⅓C Powdered sugar
poke with a fork on the bottom and sides.
⅓C Butter, salted, softened Bake for 20 minutes.
1 Egg, large Filling
Filling
1. While the crust is baking, whisk together
1 can (15 oz.) Pumpkin pumpkin and cream cheese in a medium
4 oz. Cream cheese, low-fat, softened bowl until smooth. Add brown sugar, pump-
½C Brown sugar, packed kin pie spice, vanilla extract, egg and egg
yolk, beating until incorporated.
2 tsp Pumpkin pie spice
1 tsp Vanilla extract 2. Pour into prepared crust and top with wal-
nuts. Bake for 40 minutes or until the filling is
1 Egg
set when the pan is gently tapped.
1 Egg yolk
3. Remove from the oven and let cool. Cover
½C California walnuts, coarsely
and refrigerate until ready to serve.
chopped
Optional: When ready to serve, top each slice
DIRECTIONS
with a dollop of whipped cream.
Sweet Tart Crust
1. Stir together flour, walnuts and powdered
Visit our Dessert and Pumpkin collections for
sugar in a medium bowl. Stir in butter and more delicious fall flavors.
egg. Stir well with a fork until a soft doughHOW TO TOAST WALNUTS
Toasting walnuts is a step that some cooks skip, which is unfortunate because this
simple effort can transform a dish from good to really amazing. It deepens the flavor
of walnuts, making them even more nutty and complex. It also gives them a crisper
texture, which is one of the reasons they make great additions to so many recipes.
There are two basic ways to toast walnuts: in the oven or on the stovetop.
STOVETOP TOASTING OVEN TOASTING
Good for small Great for large and small
batches of walnuts. batches of walnuts.
DIRECTIONS DIRECTIONS
Do not chop or mince the walnut halves Preheat oven to 350ºF.
before toasting. Do not chop or mince the walnut halves
before toasting.
Heat walnuts in a dry, heavy skillet over
medium heat for 1 to 2 minutes or until Place nuts in a single layer in an
they are golden brown and smell toasted. ungreased, shallow pan or rimmed
cookie sheet in order to prevent spillage.
Since the nuts will burn easily in a skillet,
you must stir constantly to ensure even Bake 8 to 10 minutes or until the nuts are
toasting until the nuts turn a rich, golden golden brown.
brown.
Stir or shake the pan during toasting
Remove walnuts to a plate or bowl to cool. in order to aid in their browning evenly.
Be careful not to burn the walnuts.
If desired, sprinkle with salt when cool.
Remove the pan to cool.
Toasted, deep golden-colored walnuts
will continue to brown slightly after they’re
removed from the oven. If desired, sprinkle
with salt when cool.TIPS FOR BUYING WALNUTS
After California walnuts are harvested, they are held in cold storage to ensure that
high-quality, fresh-tasting walnuts are available throughout the year.
Shelled Walnuts
Available in bags and in bulk bins in the produce section or
snacking and baking aisles. Sold as halves, halves and pieces,
pieces, and chopped, shelled walnuts are available in
supermarkets and club stores year-round.
In-Shell Walnuts
Available in bags and in bulk bins, typically in the produce section.
Stock up in the fall and early winter months when in-shell walnuts
are most readily available.
HOW TO STORE WALNUTS
Storing walnuts correctly can preserve their taste and flavor, but some people might
not realize the pantry isn’t the best place to keep them. At-home cooks can get the
most out of their walnuts by following a few simple tips.
Cold Storage = Fresh Taste Keep Air Out
The best place to store walnuts is in If you buy walnuts in sealed packaging,
the refrigerator if you’re planning to use you can store them in their original
them right away. If you are storing them packaging. Once you open the sealed
for a month or longer, put them in the bag or if you buy bulk walnuts, transfer
freezer. Walnuts can absorb flavors of them to an airtight container to
other foods, so keep them away from maintain freshness.
foods with strong odors.
Know When They’ve Gone Bad
Prep as Needed Walnuts can go rancid when exposed
Only shell, chop or grind walnuts to warm temperatures for long periods
as needed right before using them. of time. If your walnuts have a sour
This will help maintain great flavor. odor, it’s time to throw them away!California Walnut Board
101 Parkshore Drive, Suite 250
Folsom, CA 95630
(916) 932-7070
info@walnuts.org
(FALL 2020)
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