It’s that time of the year again! A season to express gratitude, cherish togetherness, and celebrate the joy of good times ahead. Thanksgiving brings families under one roof to appreciate each other’s presence and to remind ourselves never to take life’s blessings for granted. A festival so heartwarming deserves a feast that’s just as special—and this is where California walnuts step in.
A handful of walnuts (28g) comes packed with essential omega-3 ALA (2.5g), protein (4g), and fiber (2g), making these super nuts a nutritional powerhouse. Not only do they elevate the health quotient of your meals, but their rich, nutty flavor and satisfying crunch bring a delightful twist to every dish.
Whether you’re creating appetizers, mains, or desserts, California walnuts are the perfect ingredient to add texture, taste, and goodness to your Thanksgiving spread. Ready to craft a truly memorable Thanksgiving dinner? Let’s get cooking with these wholesome and delicious recipes!
Vegetarian Walnut & Squash Wellington
Ingredients : 1 tablespoon oil, 500g frozen diced butternut squash, 1 leek, sliced (200g), 1 tablespoon chopped thyme leaves, 300g mushrooms, roughly chopped, 2 tablespoons redcurrant jelly, 100g California walnuts, chopped plus 1 tablespoon, 50g breadcrumbs, 500g pack puff pastry, 1 medium egg, beaten
Preparation: Preheat the oven to 200°C. Heat 1 tablespoon of oil in a large frying pan. Add the squash, leeks, and thyme, cooking for 5–6 minutes. Stir in the mushrooms and redcurrant jelly, and cook for an additional 5 minutes. Mix in 100g of walnuts and breadcrumbs, season to taste, and let the mixture cool. Roll out the pastry on a lightly floured surface into a 30x35cm rectangle. Place the stuffing in a line down the middle of the pastry, leaving a 4cm border along the edges. Fold the side edges over the filling, then fold the remaining pastry over to fully enclose the stuffing. Transfer the pastry roll to a baking tray, placing it seal-side down. Brush the surface with beaten egg and sprinkle the reserved 1 tablespoon of chopped walnuts on top. Bake for 30 minutes or until golden and crisp.
Cook’s Tip:
Serve this dish with Brussels sprouts and braised red cabbage for a complete and flavorful meal.
Roasted Lamb with California Walnut Salsa
Ingredients
Lamb: 2 tablespoons Dijon mustard, 2 garlic cloves, minced, 1 tablespoon olive oil, 2 tablespoons rosemary, chopped, 1 kg leg of lamb, boneless
Walnut Salsa: 1/3 cup walnut oil, 4 tablespoons capers, rinsed and chopped, 6 anchovy fillets, minced, 1/2 cup parsley, chopped, 1/2 cup fresh mint, chopped, 1 tablespoon green peppercorns in brine, drained and minced
1 lemon, juice and zest, 1 cup California walnut pieces, coarsely chopped
Preparations
Lamb: Preheat oven to 190°C. In a small bowl, add Dijon, garlic, olive oil and rosemary; stir to combine. Place lamb into a roasting pan and rub the marinade over the entire surface of the lamb.
Roast lamb in the centre oven rack for 60 to 90 minutes or until internal temperature reaches 52°C at the thickest point for medium rare. Roast longer for desired doneness. Allow the lamb roast to rest for 30 minutes before slicing.
Walnut Salsa: For the salsa, combine walnut oil, capers, anchovy fillets, parsley, mint, peppercorns, lemon juice and lemon zest, and walnut pieces in a medium sized bowl and spoon over lamb slices.
Walnut & Fruit Panforte
Ingredients : 200g California walnuts, roughly chopped, 100g dried figs, chopped, 50g dried cranberries, 150g mixed peel
100g plain flour, 1 teaspoon ground cinnamon, 1 teaspoon mixed spice, 200g runny honey, 75g caster sugar, Icing sugar to dust
Preparations: Preheat the oven to 170°C. Grease and base line a 20cm loose bottomed tin. Place the walnuts on a baking tray and roast for 10 minutes. Meanwhile, mix together the dried fruit, flour and spices in a large bowl, add the walnuts.
Heat the honey and sugar in a small saucepan until it reaches 115°C with a sugar thermometer (or when ½ teaspoon dropped into cold water forms a soft ball when squeezed between fingers). Pour into the fruit and nut mixture to evenly coat, then spoon into the prepared tin and level out with the back of an oiled spoon.
Bake for 30 minutes and allow to cool in the tin. Dust with icing sugar to serve.
