Type what you have

Ingredients

• ✓ walnut
• endive
• blue cheese
• dried cranberry
• balsamic vinegar

Instructions

1. 1 Arrange endive leaves on a serving tray.
2. 2 Combine blue cheese, cranberries, and walnuts in a bowl; spoon a small amount in each leaf. Drizzle with balsamic vinegar.

By Lisa McDowell Hackett

Ingredients

• ✓ walnut
• cranberry
• orange juice
• white sugar
• orange

Instructions

1. 1 Combine cranberries, orange juice, sugar, and orange zest in a large saucepan over medium heat. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool.
2. 2 Stir in walnuts until incorporated. Refrigerate for 8 hours to overnight before serving.

By Marian

Ingredients

• ✓ walnut
• cooking spray
• puff pastry
• brie cheese
• honey

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
2. 2 Roll out puff pastry sheet on a large, lightly floured cutting board into a horizontal rectangle. Use a pizza slicer to cut the pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press dough squares into each mini muffin cup and prick with the tines of a fork. Cut Brie cheese into 24 cubes. Add a cube of Brie to each pastry cup.
3. 3 Drizzle honey over the cheese, being careful to keep the honey inside the dough cup. Top with chopped walnuts.
4. 4 Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes.
5. 5 Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.

By fabeveryday

Ingredients

• ✓ walnut
• walnut oil
• brussels sprout
• orange
• salt
• black pepper

Instructions

1. 1 Evenly spread walnut oil over the bottom of a large, heavy skillet set over medium-high heat. Place Brussels sprouts, cut-sides down, in the skillet; cook until lightly browned, 5 to 10 minutes. Pour orange juice over sprouts and continue cooking until tender, about 5 minutes. Transfer sprouts and juice to a large bowl.
2. 2 Cook walnuts in a small skillet over medium heat, stirring frequently, until lightly toasted, about 5 minutes.
3. 3 Add walnuts to Brussels sprouts along with orange zest. Gently toss and season with salt and pepper.

By Always Cooking Up Something

Ingredients

• ✓ walnut
• green bean
• feta cheese
• red onion
• cranberry
• salt
• black pepper
• balsamic vinaigrette salad dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet.
2. 2 Bake in preheated oven until toasted, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes.
3. 3 While walnuts cool, bring a large pot of water to a boil. Add green beans and cook, 5 to 7 minutes. Drain and rinse with cold water; drain again.
4. 4 Transfer green beans and walnuts to a mixing bowl and add feta, red onion, cranberries, salt, and pepper; gently toss together. Add balsamic dressing to serve.

By AHinojosa

Ingredients

• ✓ walnut
• sweet potato
• apricot half
• apple
• brown sugar
• raisin
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C)
2. 2 In a large soup pot, boil potatoes until soft. Add sliced apples just 5 minutes before potatoes are done. Remove from heat. Drain.
3. 3 In a large casserole dish, mix potatoes and apples. Dot with butter. Sprinkle brown sugar, walnuts, and raisins on top of potato mixture. Pour apricots over top.
4. 4 Bake uncovered for 30 minutes.

By Shannon

Ingredients

• ✓ walnut
• beet
• maple syrup
• baby salad green
• orange juice concentrate
• balsamic vinegar
• olive oil
• goat cheese

Instructions

1. 1 Place beets into a saucepan; add enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut into cubes.
2. 2 While beets are cooking, place walnuts in a skillet over medium-low heat. Heat until warm and starting to toast. Stir in maple syrup; cook and stir until evenly coated, then remove from heat and set aside to cool.
3. 3 To make the dressing: Whisk orange juice concentrate, balsamic vinegar, and olive oil together in a small bowl.
4. 4 Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over greens. Place equal amounts of beets over greens and top with pieces of goat cheese. Drizzle dressing over each salad.

By Donna

Ingredients

• ✓ walnut
• asparagus
• olive oil
• red wine vinegar
• mustard
• prosciutto
• brie cheese

Instructions

1. 1 Place asparagus spears in a resealable plastic bag.
2. 2 Whisk olive oil, vinegar, and Dijon mustard together in a small bowl until well combined; add to the bag with asparagus and distribute evenly. Marinate at room temperature for 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Divide asparagus into 3-stalk bundles. Cut prosciutto slices in half lengthwise; lay on a cutting board. Wrap 1 piece prosciutto around each asparagus bundle to create 7 or 8 bundles; place bundles in a 9x13-inch baking dish.
5. 5 Bake in the preheated oven until asparagus is tender, 14 to 16 minutes. Transfer baking dish to a wire rack; turn on the broiler. Place 1 Brie slice on top each bundle; sprinkle with crushed walnuts.
6. 6 Broil until cheese begins to melt, about 1 minute.

By France Cevallos

Ingredients

• ✓ walnut
• green bean
• butter
• walnut oil
• parsley
• black pepper
• salt

Instructions

1. 1 Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
2. 2 Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
3. 3 Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

By Tina

Ingredients

• ✓ walnut
• acorn squash
• apple
• butter
• brown sugar
• salt
• cinnamon

Instructions

1. 1 Boil unpeeled squash for 15 minutes; drain. Pour cold water over squash; let cool, about 5 minutes. Slice off peel on ridges. Use a teaspoon to dig out peel's valleys. Halve squash; remove seeds and stem. Slice halves into sections, and cut into 1-inch chunks.
2. 2 Place squash and apples in a large microwave-safe bowl. Dot with butter; sprinkle with brown sugar, walnuts, salt, and cinnamon. Cover the bowl with plastic wrap; poke a few holes for ventilation.
3. 3 Microwave on full power for 7 minutes, 30 seconds. Uncover, stir mixture, and continue cooking on full power until tender, about 7 minutes, 30 seconds more.

By Ed Haley

Ingredients

• ✓ walnut
• green bean
• olive oil
• lemon
• thyme
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil and drop in the green beans. Simmer over medium-high heat until beans are just barely cooked and still bright green, about 2 minutes. Drain immediately and rinse under cold water. Drain and set aside.
2. 2 Heat oil in a skillet over medium heat. Add drained beans, nuts, lemon zest, lemon juice, and thyme. Continue to cook until most of the juice has evaporated, about 3 minutes. Season with salt and fresh ground pepper. Serve immediately.

By JasLak

Ingredients

• ✓ walnut
• cucumber
• watermelon
• strawberry
• feta cheese
• mint
• basil
• lime

Instructions

1. 1 Combine cucumber, watermelon, strawberries, feta cheese, mint, and basil in a bowl; carefully mix to combine. Squeeze lime juice on top. Sprinkle salad with walnuts and garnish with additional mint leaves before serving.

By Mort McManus

Ingredients

• ✓ walnut
• whole wheat spaghetti
• stinging nettle
• extra-virgin olive oil
• garlic
• lemon juice
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Toast walnuts in a small skillet over medium heat until lightly browned. Remove from the skillet and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Wearing dish gloves or disposable gloves, rinse nettles under running water to remove any dust or dirt. Cut off all the thick main stems.
4. 4 Bring water to a boil in a large saucepan. Drop nettles into the boiling water and cook, uncovered, for 2 minutes. Drain and rinse immediately under cold water, then drain again. Squeeze nettles gently to remove some of the excess water; they can be a little bit wet. Transfer nettles to a cutting board and chop.
5. 5 Heat 3 tablespoons olive oil in a small skillet. Add garlic and cook until fragrant and translucent, without browning, 1 to 2 minutes. Add chopped nettles and cook, stirring, until heated through. Drizzle with lemon juice and season with salt and pepper. Remove from heat and mix in remaining 2 tablespoons olive oil.
6. 6 Toss with pasta and serve with grated Parmesan cheese.

By nch

Ingredients

• ✓ walnut
• pear
• cream cheese
• french baguette
• blue cheese
• mint
• black pepper
• honey

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Slice pears into half-moons.
2. 2 Cook pears on the preheated grill until nicely browned, about 5 minutes per side. Set aside.
3. 3 Cut blue cheese slices into 8 equal pieces.
4. 4 Spread cream cheese over bread slices. Top with grilled pear slices and blue cheese. Sprinkle with walnuts, mint, and pepper. Drizzle with honey.

By babyshowerideas4u

Ingredients

• ✓ walnut
• orange
• grapefruit
• mixed salad greens
• feta cheese
• pomegranate juice
• white sugar
• parsley
• salt
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
2. 2 Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
3. 3 Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
4. 4 Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
5. 5 Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
6. 6 Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
7. 7 Drizzle dressing over salad.

By dana_shmana

Ingredients

• ✓ walnut
• penne pasta
• butter
• parmesan cheese
• gorgonzola cheese
• heavy cream
• pear
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Return drained pasta to the pot; stir butter, Parmesan cheese, and Gorgonzola cheese into pasta and place over medium heat; cook until the cheese is completely melted. Pour cream into pasta mixture; stir. Remove from heat and fold in pear. Top with walnuts. Season with pepper and serve.

By nellegirl

Ingredients

• ✓ walnut
• brussels sprout
• water
• butter
• vegetable bouillon
• sugar
• nutmeg
• salt

Instructions

1. 1 Combine Brussels sprouts, water, butter, bouillon, sugar, and nutmeg in a saucepan over medium heat, cover,and bring to a boil. Reduce heat and simmer until soft, 20 to 30 minutes. Uncover for the last few minutes so any excess liquid can evaporate. Season with salt and sprinkle with ground nuts.

By Ursel

Ingredients

• ✓ walnut
• olive oil
• salmon
• garlic
• cilantro
• butter
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Cover the bottom of a baking dish with the olive oil and arrange salmon in the dish.
2. 2 Process walnuts and garlic in a food processor until evenly chopped. Add cilantro, butter, salt, and pepper to walnut mixture; process until a paste forms. Spread walnut paste onto the salmon.
3. 3 Bake in the preheated oven until the salmon flakes easily with a fork, 20 to 25 minutes.

By 00leah00

Ingredients

• ✓ walnut
• ghee
• sweet onion
• garlic
• balsamic vinegar
• salt
• black pepper
• asparagus

Instructions

1. 1 Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
2. 2 Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
3. 3 Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.

By Bibi

Ingredients

• ✓ walnut
• bread crumb
• lemon rind
• olive oil
• dill
• salt
• black pepper
• salmon filet
• mustard
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Place walnuts into a food processor and pulse to coarsely chop. Add bread crumbs, lemon zest, olive oil, and dill; pulse until crumbly and mixture sticks together. Season with salt and pepper.
3. 3 Arrange salmon fillets, skin-side down, on the prepared baking sheets. Brush the tops with mustard. Spoon 1/3 cup of the walnut-bread crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. Cover with plastic wrap and refrigerate for 1 to 2 hours.
4. 4 Discard plastic wrap and bake in the preheated oven until fish flakes with a fork, 15 to 20 minutes. Sprinkle lemon juice over fillets just before serving.

By California Walnuts

Ingredients

• ✓ walnut
• mustard
• balsamic vinegar
• olive oil
• apple
• pear
• cranberry
• mixed baby greens
• blue cheese

Instructions

1. 1 Whisk the mustard and vinegar together in a small bowl. Drizzle in the olive oil while whisking to create a dressing; set aside.
2. 2 Place the apple, pear, cranberries, baby greens, blue cheese, and walnuts into a large salad bowl. Toss gently to mix, then pour on the dressing, and toss to coat.

By Lisawas

Ingredients

• ✓ walnut
• egg
• milk
• all-purpose flour
• tarragon
• salt
• chicken breast
• butter
• vegetable oil

Instructions

1. 1 Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
2. 2 Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.

By DustyLV

Ingredients

• ✓ walnut
• brussels sprout
• apple
• olive oil
• maple syrup
• balsamic vinegar
• salt
• black pepper
• cranberry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine Brussels sprouts and apple in a large bowl. Whisk together olive oil, maple syrup, and balsamic vinegar in a small bowl and pour over Brussels sprouts-apple mixture. Toss until well combined and distribute in one layer on a baking sheet. Season with salt and pepper.
3. 3 Roast in the preheated oven until Brussels sprouts are tender and browned, 10 to 15 minutes, turning them after about 6 minutes. Toss with cranberries and walnuts.

By JulieA

Ingredients

• ✓ walnut
• water
• wild rice
• barley
• olive oil
• kale
• raisin
• feta cheese
• chipotle mustard
• black pepper

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
2. 2 Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
3. 3 Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
4. 4 Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

By Ekaterina Petkova

Ingredients

• ✓ walnut
• baby spinach
• arugula
• blood orange
• blueberry
• feta cheese
• olive oil
• lemon
• shallot
• dijon mustard
• pepper

Instructions

1. 1 Divide spinach and arugula greens evenly among 4 plates. Top with blood orange slices, blueberries, walnuts. Set the feta in the middle of the salad.
2. 2 Whisk olive oil, lemon zest and juice, shallot, Dijon mustard, and pepper together in a ball. Drizzle over the salads.

By lutzflcat

Ingredients

• ✓ walnut
• olive oil
• onion
• garlic
• brown sugar substitute
• pumpkin pie spice
• salt
• chicken stock
• pumpkin puree
• heavy cream

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion; cook 2 to 3 minutes. Reduce heat to medium-low; add garlic and cook until onion is beginning to soften, 2 to 3 minutes more. Stir in sugar substitute, pumpkin pie spice, and salt; stir in chicken stock to combine. Whisk in pumpkin purée until fully incorporated. Cover; simmer soup for 10 minutes.
2. 2 Blend soup carefully using an immersion blender until smooth; stir in 1 cup heavy cream until incorporated. Taste; adjust salt, if necessary.
3. 3 Drizzle servings with heavy cream; sprinkle with walnuts.

By France Cevallos

Ingredients

• ✓ walnut
• tomato
• olive oil
• brown rice
• parmesan cheese
• goat cheese
• basil
• garlic
• bread crumb
• olive oil

Instructions

1. 1 Cut tops off tomatoes; scoop out flesh with a melon baller, leaving ¼- to ½-inch-thick sides and bottoms. Discard tomato tops and flesh.
2. 2 Brush the bottom of an air fryer basket with olive oil. Preheat the air fryer to 370 degrees F (188 degrees C) according to manufacturer's instructions.
3. 3 Meanwhile, combine cooked rice, Parmesan cheese, goat cheese, walnuts, 1 tablespoon basil, and garlic in a bowl. Combine bread crumbs and 1 tablespoon olive oil in a separate bowl. Fill tomatoes with rice mixture; sprinkle with bread crumb mixture. Place stuffed tomatoes in the prepared air fryer basket.
4. 4 Cook in the preheated air fryer until tomatoes are tender, filling is heated through, and topping is golden brown, about 15 minutes. Garnish with remaining 1 tablespoon basil.

By Allrecipes

Ingredients

• ✓ walnut
• honey
• worcestershire sauce
• vegetable oil
• lemon juice
• salt
• chicken
• cooking spray
• corn flake cereal
• salt

Instructions

1. 1 Mix honey, Worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. Place chicken into marinade, turn chicken pieces over to coat, and cover bowl. Marinate chicken in refrigerator for 24 hours, turning once.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
3. 3 Mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. Remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. Arrange chicken into prepared baking dish.
4. 4 Bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. An instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees F (70 degrees C).

By patti

Ingredients

• ✓ walnut
• cooking spray
• beet
• carrot
• onion
• steel-cut oat
• bread crumb
• egg
• parsley
• everything bagel seasoning
• liquid aminos
• ketchup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick spray.
2. 2 Combine beets, carrots, walnuts, onions, oats, and bread crumbs in a large bowl.
3. 3 Beat eggs, parsley, bagel seasoning, and liquid aminos in a smaller bowl. Mix into the veggie mixture and stir to combine. Transfer to the prepared casserole dish and top with ketchup.
4. 4 Bake, uncovered, in the preheated oven for 1 to 1 1/2 hours, depending on how moist or dry you want it.

By Allrecipes Member

Ingredients

• ✓ walnut
• olive oil
• onion
• salt
• black pepper
• black bean
• rice
• vegan barbeque sauce
• cornflake crumb
• brown sugar
• chile powder
• paprika
• cumin

Instructions

1. 1 Toast walnuts in a skillet over medium heat, stirring frequently until lightly browned and fragrant, 5 to 7 minutes. Crush into fine pieces using a mortar and pestle or a food processor.
2. 2 Heat oil in the same skillet over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Season with salt and black pepper.
3. 3 Mash beans in a large bowl using a fork; stir in walnuts, onion, rice, barbecue sauce, cornflake crumbs, brown sugar, chili powder, paprika, and cumin. Season with salt and black pepper; stir until mixture is well combined and holds together. Shape into 10 patties.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Place a sheet of aluminum foil on the grate.
5. 5 Place patties on the foil; cook on the preheated grill until browned, 5 to 8 minutes per side.

By megfranc