1/4 cup raisins, soaked in brandy, orange juice or water
1 tablespoon ginger, crystallized or 1/2 tablespoon ginger, fresh, minced
Pinch cayenne, to taste
1 apple, shredded on grater
Salt and pepper, to taste
Assembly/Garnish
4 Poblano, Fresno or Anaheim chiles, roasted or peeled
1/2 cup pomegranate seeds
8 sprigs cilantro
Preparation
Soak toasted walnuts in warm water for five minutes, then drain and rub in a kitchen towel to remove the skins.
Place clean nuts in blender with sugar, cinnamon and ½ cup of half and half. Turn on the blender and begin drizzling in the rest of the half and half until the sauce is smooth and is thin enough to just coat the back of a spoon. Reserve.
Brown the meat in a sauté pan; when almost cooked through, add onions, ginger and garlic and cook for one minute.
Add drained raisins and apple, mix, cover and turn off heat. Let sit for two minutes, then check that salt and pepper is to taste before transferring to a cool bowl.
To assemble: you can cook the meat, stuff the chiles and prepare the sauce up to a day ahead. Run a slit down one side of the chile and fill with the meat mixture, taking care to make sure it is all inside. An optional follow-up step is to dredge it in flour and egg and sauté in oil until brown, although you can also just put it directly in the oven to warm.
Divide the chiles amongst four serving plates and place them in the middle of each. Lightly coat half of each chile with the walnut sauce.
This better-for-you tuna salad with celery, apples and crunchy walnuts is flavored with an herby green goddess dressing and wrapped in spinach tortillas.
Who doesn’t love pizza bites? This plant-forward appetizer is a little bit fancy and a whole lot of fun. Expect tons of flavor and texture from a meatless ‘chorizo’ made with chopped California walnuts, pinto beans, and fragrant herbs and spices. Add zucchini and crumbled goat cheese to the mix…
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