Monsoons are here and so is the desire for tempting pakodas and lip-smacking chutneys! While these Indian monsoon delicacies remain close to our hearts, why not add a dash of California walnuts to our recipes for that extra crunch of nutrition and flavor. Packed with the goodness of alpha-linolenic acid–the plant-based form of omega-3 – walnuts are the go-to-nut for all food enthusiasts!
So let it rain this monsoon with exciting and yumilicious delicacies, curated by Chef Sabyasachi Gorai.
Grilled Garlic Herb Corn with Tomatoes and Walnuts
Ingredients : 3 tablespoons unsalted butter, melted, 2 tablespoons olive oil, 2 teaspoons garlic powder, 2 teaspoons Italian seasoning,1/2 teaspoon salt
1/8 teaspoon black pepper, 4 ears of corn, husks, and silk removed,1 cup cherry tomatoes, halved 1/4 cup crumbled feta cheese, 1/2 cup California walnuts
Heat grill or grill pan over medium heat. In a small bowl, combine melted butter, olive oil, garlic powder, Italian seasoning, salt, and pepper. Brush butter mixture onto each ear of corn. Grill corn for about 5-8 minutes, rotating so that all sides are cooked.
Remove from grill and allow to cool slightly. Remove corn from the cob and place it into a medium bowl. Add cherry tomatoes and feta cheese. Pour into a serving dish and top with walnuts. Serve immediately.
Creamy California Walnut & Tomato Soup
Ingredients: 2 tablespoons olive oil, 1 chopped cup onion, 1 teaspoon chopped garlic
, 2 cups vegetable stock, 1/2 teaspoon kosher or sea salt, or to taste, 1/2 teaspoon sugar, 1 can crushed tomatoes, Pepper to taste, 2/3 cup California walnut cream,
3 tablespoons chiffonade fresh basil, California walnut Parmesan
Preparations: Heat oil in a large saucepot over medium heat. Add onions and garlic and sauté for 5 minutes. Add, vegetable stock, salt, sugar, and tomatoes; cover and cook over low heat for 40 minutes, season with pepper. Add basil and puree with a stick blender until very smooth. Stir in walnut cream and garnish with additional basil and Shaved Walnut Parmesan.