This simple and easy banana walnut bread recipe is moist and delicious with plenty of banana and butter flavor. Make this today….
Basil Walnut Pesto
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….
Steel-Cut Irish Oatmeal
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. …
Bib Lettuce & Arugula Salad
Created By: Chef Keith Snow
Description:
Tasty salad with organic bib lettuce, arugula, walnuts, organic Bosc pears, sun dried cherry vinaigrette finished with a Saga blue cheese shower.
Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
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
Directions:
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]
Winter Squash Pie
Squash is cheap, healthy, readily available and very historic. On a recent trip to Willimasburg VA, I found the inspiration for this dish….
Zucchini Walnut Bread
Created by: Chef Keith Snow
Active Time: 10-15 minutes
Total Time: 1 hour 15 minutes
Description:
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.
Ingredients:
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
Directions:
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.