A glass of Lange Twins Chardonnay would complement the Walnut Chicken Saute.

Photo credit: CA Walnut Commission


Walnut-Cheese Spinach Salad

  • 2 cups unsweetened raspberries
  • 1/3 cup sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons white vinegar or cider vinegar
  • ¼ teaspoon Worcestershire sauce, optional
  • 1 package (6 ounces) fresh baby spinach
  • 1 small red onion, thinly sliced and separated into rings
  • ½ to 1 cup crumbled feta cheese
  • ½ cup chopped Walnuts
  1. In a saucepan over medium heat, bring raspberries and sugar to a boil.  Cook for 1 minute.  Strain and discard pulp.  In a blender, combine the raspberry juice, oil, vinegar and Worcestershire sauce if desired; cover and process until smooth.
  2. In a salad bowl, combine spinach, onion, cheese and walnuts.  Drizzle with desired amount of dressing; toss to coat.  Refrigerate any remaining dressing.

    Serves 8
    (Taste of Home Magazine June/July 2001)

Walnut Chicken Saute

  • Nonstick cooking spray
  • Salt and pepper to taste
  • 4 skinless, boneless chicken breast halves (1lb. total)
  • 12-14 small red-skinned boiling potatoes or larger red-skinned potatoes
    cut into 1-inch chunks (1 ¼ lbs.)
  • ½ lb. mushroom caps, halved or quartered if large
  • ¼ cup dry white wine
  • ½ cup low-sodium chicken broth
  • 1 ½ tsps. cornstarch
  • ¼ cup chopped green onion
  • 1 tablespoon chopped fresh rosemary
  • ½ cup chopped Walnuts, toasted
  • Several parsley sprigs or watercress springs to garnish
  1. Boil potatoes in water and cover for 7-10 minutes, or until barely tender when pierced.  Drain well and set aside.  Coat a large skillet with nonstick cooking spray and place over moderate heat.  Season the chicken breasts with salt and pepper and brown for about 3 minutes on each side.  Remove chicken and set aside. 
  2. Add potatoes and mushrooms to skillet and cook tossing and stirring frequently, for 5-10 minutes or until vegetables are lightly browned.  Add wine and ¼ cup broth to skillet then place chicken on top.  Cover and simmer for about 5 minutes, or until chicken is cooked through.
  3. Blend cornstarch until smooth with the remaining chicken broth.  Add to pan along with the green onions and rosemary and stir about 1 minute, until the sauce thickens.  Stir in walnuts then season to taste with salt and pepper.  Arrange chicken and vegetables on a platter and garnish with parsley or watercress.

    Serves 4
    (CA Walnut Commission)

Golden Walnut Carmel Squares


  • 1 cup flour
  • ½ cup butter
  • 3 tablespoons sugar
  • 1/3 cup chocolate chips


  • 1 1/3 cups sugar
  • 1/3 cup light corn syrup
  • 1 cup butter
  • 1 cup whipping cream
  • 2 ½ cup chopped Walnuts
  • 1 ounce unsweetened chocolate, melted
  1. Preheat oven to 350 degrees F.  To prepare crust, combine flour, ½ cup butter and 3 tablespoons sugar in a medium bowl.  Mix with a fork until well blended.  Press into a lightly greased 9-inch square pan.  Prick with a fork and bake until light brown in color, about 15-20 minutes.
  2. Remove from the oven and sprinkle with chocolate chips; let stand two minutes, then spread chocolate over crust.
  3. To prepare filling, place 1 1/3 cups sugar in a heavy saucepan; cook and stir over low heat until melted and caramel colored, about 20 minutes.  Stir in corn syrup, butter and cream.  Cook over medium heat until mixture reaches 240 degrees F on a candy thermometer.
  4. Remove from heat and stir in walnuts.  Immediately pour over crust, smoothing to make an even layer.  Drizzle with melted chocolate and refrigerate until firm.  To serve, cut into small squares.

    Serves 16
    (CA Farmer Feb 2001)