Celery Root Soup with Walnut Pepper Relish
Cindy suggests Walnut and Pepper Relish or a drizzle of olive oil and walnuts to garnish!
California Walnuts – walnuts.org
Meet Cindy Pawlcyn, renowned California wine country chef and owner of Mustard’s Grill, Cindy’s Backstreet Kitchen and Brassica Napa Valley Mediterranean Kitchen & Wine Bar. Chef Cindy invites us to gather around the table, her recipes will warm your guests from the inside out.
“This menu really showcases the flavors of the season—including freshly harvested walnuts. The great thing about cooking with walnuts is that they are so versatile they work in every course. Here I use them in an appetizer, a soup, a main dish and dessert; their unique flavor profile and crunch adds dimension to any dish,” Chef Cindy says.
Start by serving warm celery soup and walnut bread crostini topped with sweet pears and peppery arugula. Follow with an impressive chicken roulade dish (don’t worry, Cindy’s video below shows you how to pull it off), and end on a sweet note by serving an extraordinary walnut torte that is a mainstay on Cindy’s menu at Mustard’s Grill.
Cindy suggests Walnut and Pepper Relish or a drizzle of olive oil and walnuts to garnish!
This is the most wonderful early winter taste treat! Or swap in your favorite sliced stone fruit to enjoy this tasty bite in the summertime. You can use any local honey; the secret ingredient is the small amount of sea salt sprinkled over the top.
Garnish this with toasted walnuts and your favorite store-bought caramel sauce. Chef Pawlcyn also shares some tips on how to dress up the torte for special occasions!
Cindy stuffs this roulade with a Walnut and Currant Cornbread Stuffing.
Cindy suggests Walnut and Pepper Relish or a drizzle of olive oil and walnuts to garnish!
This is the most wonderful early winter taste treat! Or swap in your favorite sliced stone fruit to enjoy this tasty bite in the summertime. You can use any local honey; the secret ingredient is the small amount of sea salt sprinkled over the top.
Cindy stuffs this roulade with a Walnut and Currant Cornbread Stuffing.
This is the most wonderful early winter taste treat! Or swap in your favorite sliced stone fruit to enjoy this tasty bite in the summertime. You can use any local honey; the secret ingredient is the small amount of sea salt sprinkled over the top.
Copyright 2012 California Walnut Commission
Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet, and not resulting in increased caloric intake may reduce the risk of coronary heart disease. U.S. Food and Drug Administration, March 2004.
One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat, including 2.5g of alpha–linolenic acid — the plant-based omega–3.