This simple and easy banana walnut bread recipe is moist and delicious with plenty of banana and butter flavor. Make this today….
A delicious spin on classic pesto where the pine nuts are replaced by walnuts which are high in omega 3’s. Lovely walnut flavor and an improvement over pine nuts….
This recipe creates a very healthy homemade oatmeal with a terrific nutty flavor.. With the addition of some fruit and yogurt your kids will love it, too! this recipe keeps well frozen so I usually make a big batch the keep some in the fridge, the rest in the freezer. …
Created By: Chef Keith Snow
Tasty salad with organic bib lettuce, arugula, walnuts, organic Bosc pears, sun dried cherry vinaigrette finished with a Saga blue cheese shower.
1 cup torn organic bib lettuce
1 cup organic arugula
1/4 cup walnuts
1/2 organic Bosc pear, sliced
3 tbs sun dried cherry vinaigrette
2 tbs grated Saga blue cheese
cracked black pepper to taste
1. Add first two ingredients to bowl.
2. Toss well with vinaigrette being careful not to damage the lettuce or arugula.
3. Add walnuts and pears the use a grater to shower the very cold cheese on top.[/private]
Squash is cheap, healthy, readily available and very historic. On a recent trip to Willimasburg VA, I found the inspiration for this dish….
Created by: Chef Keith Snow
Active Time: 10-15 minutes
Total Time: 1 hour 15 minutes
Making zucchini walnut bread is a good way to use all your extra zucchini in the summertime. A good tip is to grate lots of zucchini into 2 cups measures, then freeze them so you can make zucchini walnut bread in the future.
3 large eggs lightly beaten
2 cups sugar
1 cup pure olive oil
1 tsp pure vanilla
1 tsp baking powder
1 ts baking soda
3/4 tsp cinnamon
3 cups AP flour
2 cups zucchini grated
1 cup walnuts crushed
1. Preheat oven to 350 degrees.
2. In a large work bowl add eggs and sugar, whisk well to combine then whisk in oil and vanilla.
3. Sift dry ingredients together; baking powder, baking soda, flour and cinnamon. Slowly add the dry to the wet ingredients using a wooden spoon until well combined.
4. Add zucchini and walnuts and mix well.
5. Add batter to a greased loaf pan until it’s roughly 3/4 full.
6. Bake for 1 hour or until a toothpick comes out clean, cool on rack before slicing.
Chef’s Notes: Zucchini walnut bread can be frozen after it’s completely cooled.