Grain Free Granola

1 c pecans
1 c walnuts
1 c cashews
1/2 c slivered almonds
1 c unsweetened flake coconut
3 T coconut oil, melted
3 T maple syrup, more to taste
1 t vanilla
1 t sea salt

Preheat oven to 350. Line baking sheet with silicone baking mat or parchment paper. Set aside.

Coarsely chop pecans, walnuts, and cashews. In large bowl, toss all ingredients until well combined and coated with oil and syrup. Spread evenly on baking sheet and bake 20 minutes, stirring halfway through. Cool completely, store in an airtight container at room temperature up to 2 weeks. Yield 4 cups granola.

Cranberry Orange Muffins with Walnuts

3 c unbleached or whole wheat flour
2 t baking powder
1/2 t salt
1/4 c coconut oil, melted
2 T applesauce
2 eggs
1/2 c milk
1/2 c orange juice
zest of one orange
1 c chopped walnuts
1 c craisins

Preheat oven to 350. Line 12 muffin cups with cupcake liners and spray lightly with cooking spray. Mix dry ingredients, add oil, applesauce, eggs, milk, and orange juice. Stir just until combined. Fold in zest, walnuts, and craisins. Mix just until incorporated. Divide between prepared muffin cups and bake 18-20 minutes.

Tortellini with Gorgonzola and Walnuts

1 pound frozen cheese tortellini
6 oz fresh sliced mushrooms (recommended, baby portobello)
1/4 c chopped white onion
2 T olive oil
1/4 t salt
fresh ground black pepper, to taste
1 T flour
1/4 c water
1/2 c milk
6 oz gorgonzola crumbles
1/2 c toasted walnuts*

*Toasted Walnuts
1/2 c shelled walnuts
2 T walnut oil

Over medium-high flame, heat walnut oil 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.

Prepare pasta to package directions. Drain pasta and reserve 1/4 c pasta water for use in recipe. In large pan over medium-high heat, saute onions in olive oil until beginning to soften; add mushrooms and cook until browned, approximately 5 minutes. Season with salt and pepper to taste. Sprinkle on flour, stir well and cook 2-3 minutes stirring constantly. Add reserved pasta water to deglaze and reduce slightly. Add milk and heat until thickened and bubbly, stirring frequently. Add cheese, stir until melted and add walnuts; mix well. Stir in cooked pasta, garnish with grated parmesan and fresh parsley. Serves 2 (large servings).

Chef's Note: Special thanks to Amber for creating this recipe and sharing it with me. It is outstanding.

Artichoke and Walnut Pesto ~ adapted from Rachel Ray

8 oz pasta, recommended Barilla whole wheat penne
1/2 c toasted walnuts* (recipe to follow)
1 (15 oz) can artichoke hearts, drained
2 garlic cloves, pressed
zest of 1 lemon
1/4 c Italian flat leaf parsley, chopped
1/2 c parmesan cheese, grated
1/4 t nutmeg
salt and fresh ground black pepper, to taste
1/3 c olive oil
3 c fresh spinach, coarsely chopped

Toasted Walnuts
1/2 c shelled walnuts
2 T walnut oil

Over medium-high flame, heat walnut oil 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.

Prepare pasta al dente according to package directions. In food processor, combine walnuts, artichoke hearts, garlic, lemon zest, parsley, parmesan cheese, nutmeg and several grinds of pepper (to taste). Pulse until chopped. Stream in olive oil until pesto forms. Place pesto in bottom of large pasta bowl.

Drain pasta reserving 1/4 c pasta water. Add hot pasta to bowl and add spinach. Toss to wilt greens and evenly coat pasta with pesto, adding reserved pasta water as desired. Add salt and pepper to taste. Serve immediately. Serves 4.

Chef's Note: Special thanks to Amber for recommending this recipe. We loved it!

Parisian Salad

1 head romaine lettuce, chopped, washed and dried
1 c white balsamic vinaigrette dressing (recommended: Girard's)
1/2 c dried cranberries
1 c toasted walnuts *(recipe to follow)
1/4 c crumbled feta cheese

Place lettuce in large bowl and add feta. Pour dressing over and toss well. Dived between 4 salad plates and top with cranberries and walnuts. Serves 4.

Toasted Walnuts
1 c shelled walnuts
3 T walnut oil

Over medium-high flame, heat walnut oil for 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.

Wild Rice with Roasted Butternut Squash

2 c prepared Long Grain & Wild Rice
3 c butternut squash, peeled and cut to 1/2 inch dice
1 medium red onion, cut into 8ths
1 T fresh Thyme (or 1 t dried)
3 T olive oil
1 T balsamic vinegar
1/2 t kosher salt, more to taste
1 c walnuts
3 T walnut oil
1/4 c goat cheese

Preheat oven to 375. Toss squash, onion and thyme with oil, vinegar and salt. Spread in single layer on rimmed baking sheet and place on top rack of oven. Roast 30 minutes, stirring every 10 until desired tenderness.

Over medium-high flame, heat walnut oil for 3 minutes. Add walnuts and toast 3-5 minutes, stirring frequently. Allow to cool slightly.

In large bowl combine rice, roasted vegetables and toasted walnuts. Add salt to taste and top with crumbled goat cheese. Serves 6 as a side dish, serves 4 as a main.

Grilled Ham and Double Cheese Sandwich with Strawberry and Walnut Salad

Grilled Ham and Double Cheese Sandwich
4 slices white sandwich bread
2 T butter, softened
1 t grated parmesan cheese
4 slices swiss cheese
2 pieces thick cut ham

Heat griddle to medium high. Combine butter and parmesan and spread one side of each slice of bread. Place two pieces of bread on griddle, butter side down. Add one slice of cheese on each bread, add ham and additional slice of cheese. Top with remaining two slices of bread. Grill first side of bread until well browned, approximately 5 minutes. Flip sandwich over, reduce heat to medium low and continue to grill until second side is browned and swiss cheese is melted. Remove from grill and serve immediately. Serves 2.

Strawberry and Walnut Salad
1 head romaine lettuce, washed and chopped
6 large strawberries, sliced
1/2 c walnuts, chopped
1/4 c bleu cheese, crumbled
1/2 c Brianna's blush wine vinaigrette dressing

Prepare lettuce, dry and plate. Top with remaining ingredients. Serves 2.

Apple Walnut Cake

3 eggs
1 3/4 c sugar
1/2 c oil
2 t vanilla
2 c flour
1 t baking soda
2 t cinnamon
1/2 t nutmeg
1/4 t salt
4 c diced apples ~ unpeeled
1 c walnuts ~ coarsely chopped

Preheat oven to 325. Beat eggs; add sugar, oil and vanilla and mix well. Add dry ingredients to batter and combine. Fold in apples and walnuts. Pour in ungreased 9 x 13 baking dish, bake 55 minutes. Frost with butter cream or cream cheese frosting when cake is completely cooled. Store in fridge tightly covered.