I went to the California Walnuts site and began my search for dinner there. I had a 3 pound bag of new crop walnuts I had just purchased and wanted to use them up! First choice was on the front page. We had an Iron Chef competition in conjunction with the BlogHer Food 10 Pity Party a month or so ago and chose a winner for the best recipe using California Walnuts. Side note: California provide 99% of all walnuts sold, so you’re pretty safe on purchasing a California grown nut. I want to go into a speech about how healthy they are for us, but I’ll leave that to you! I’ll just say, how can something so tasty be so healthy for you???
The recipe By Deanna Schneider’s Muhammara Dip. It is a delicious walnut and red pepper dip that is the perfect starter for any meal. Okay, we need a cracker to put it on. I stumbled upon FoodNouveau’s Walnut Pecan and Almond Crackers that would be perfect. Okay, appetizer set, now on to the salad and main course.
Salad? Simple. I’m going to do the Waldorf again. Everyone loves it. It simple and goes together in about 5 minutes. But I’m going to candy about half of the walnuts before adding them this time.
Main course? I was intrigued by a pork roast recipe at Ca Walnut’s site. I have a pork roast on hand. And, it will go with a polenta side dish I want to use. Ca Walnuts has a great recipe currently on their front page, Festive Fruit and Walnut Stuffed Pork Roast now this looks like the perfect main dish. Dessert. Dessert was easy. It was the pumpkin bars I showed on the last post. I’ve been thinking about a pumpkin bar for weeks. This was the perfect time to bake it up.
So we have
Each of the recipes were foolproof! I’ve included the recipe links to each one. I will definitely be making them all again. I especially loved the fruit and walnut stuffing with the pork roast. The family raved about it and for the first time in months and months, I didn’t have a leftover to be found.
The recipe for the polenta I chose to use was simply 2 teaspoons of sage, 4 tablespoons of unsalted butter, and 1/4 cup of olive oil melted and blended in a saucepan. Add to it 1 1/2 cups of chicken broth, 2 cups of whole milk and heat on medium heat. Stir in 1 cup of corn meal and begin stirring. Continue stirring as the corn meal comes together, if it begins to thicken beyond your liking, add in a bit of chicken broth. It should take no longer than 5 minutes to stir together and should be served immediately. I make it while I allow the roast to sit once coming out of the oven.