Walnut Recipes

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Muhammara and Cucumber Bites (Healthy Appetizer Recipe) Recipe

I created these irresistible appetizers for the California Lavash team a while back. It was their idea to combine muhammara (walnuts, charred red bell pepper, fresh pomegranate seeds and mint flavored spread), cucumber, dill, mint and cilantro in their fabulous, healthful lavash flatbread. 

Being the ultimate hostess, in my opinion, requires the art of not only making delicious food but also creating enticing and delectable bites to make sure you please all your guests. I formed twirling portions, which is ideal if you're serving a small number of people. If you're hosting a large party, I would suggest rolling regular pinwheels to save time.

I think this type of food is especially appealing to female guests. The colors are striking, almost bewitching. The appetizers have a lot of flavor, yet are super healthy. If you're looking for store-bought muhammara, I highly recommend Haig's. But if you don't want to be too adventurous, you can replace the pomegranate spread with others such as crumbled feta and chopped olives mixed with Greek yogurt and lemon juice and substitute a touch of oregano for the mint.


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Muhammara Recipe (Walnut and Pomegranate Dip) Recipe

I had never heard of or tasted muhammara before until I met the folks at California Lavash. Every time I met with their team, I would hear how exquisite it tasted. In all seriousness, when you hear about a combination of walnuts, charred red bell peppers, fresh pomegranate seeds, lemon juice, garlic, mint, salt and pepper, it’s difficult to imagine how it couldn’t taste amazing!

To thicken the texture of the dip, I added bread and extra virgin olive oil, and balanced the flavors with dates, a hint of ground cumin and red chili powder. You could use it as a dip served with toasted pita bread or cucumber and celery sticks but in my case, I used it as a spread for a roasted lamb sandwich. It was delicious!


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Shredded Carrot and Walnut Salad Recipe Recipe

Delicious food doesn't have to be complicated. Today I made carottes rapées, which is a staple in French cuisine and requires almost no complicated preparation. This version isn't completely authentic because of a few enhancements I made. Specifically, once the carrots were "rapées" (shredded), I added freshly shredded Parmesan cheese, a few capers, fresh dill and sesame caramelized walnuts. 

There's a saying in French: "Mange des carottes, ça rend aimable!", which translates to "eat carrots, they will make you become more kind". The saying owes its origin to the donkey, which has a reputation for being very stubborn. Carrots were used as, well, a carrot, to make the donkey move faster. So if you’re kids or your significant other are giving you a hard time, try feeding them carrots. It works for me! 

 


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Walnut Nectarine Tart Recipe Recipe

Walnut Nectarine Tart Recipe

10.06.11 by Jackie

I stopped by Costco this week and found that nectarines were still on sale. Our family has been enjoying juicy, sweet stone fruit all summer and I was hoping this case of them would live up to our recent experiences. Alas, these nectarines weren't nearly as flavorful as the ones from earlier in the summer. Instead of letting them rot in our fruit basket ignominiously, I decided to give them a new and much more delicious life by baking them in a frangipane fruit tart.

For this version, I pre-baked store-bought puff pastry that I layered with walnut buttercream and nectarines. Making the nut butter cream for the tart has become one of my specialties; I could make this dessert with my eyes closed. It's very simple, and if you do this as much as I have, it will become second nature for you as well. Finally, I gave the product a professional look by glazing the tart with nectarine jam. The result was absolutely delectable!


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Baklavash (Baklava Recipe) Recipe

Baklavash (Baklava Recipe)

09.30.11 by Jackie

After receiving flatbread from California Lavash, I've experimented with a lot of savory dishes, making pinwheel appetizers, sandwich wraps, chicken soup and a goat cheese tart. I decided it was time to also satisfy my family's sweet tooth. I made a baklava-style dessert using lavash bread, hence the name "baklavash"! The preparation is similar to making baklava (also spelled baclava or baklawa), except phyllo dough is replaced with the lavash, which makes the task a lot easier. When working with phyllo, you have to be sure to assemble the dessert pretty fast and keep the unused portion covered with a wet towel at all times as phyllo tends to dry out quickly. With lavash, you can take your time and not worry about this problem.

I filled the layers of lavash with ghee (Indian-style clarified butter), ground cinnamon, blossom honey, walnuts and pistachios (my favorite nut). It’s a stress-free, easy dessert, and I love the convenience of it!

 


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