#walnutcrunch

The flavors and textures in this beet salad with goat cheese, green apple, and honey go so well together. The sour green apple goes well with the earthy sweetness of the roasted beets. The creamy goat cheese adds richness, and the chopped walnuts give it a satisfying crunch. It all goes so well together with the simple dressing made of extra virgin olive oil, balsamic vinegar, and honey. This salad looks beautiful and tastes great, so it's great for any occasion as a side dish or light meal.

Ingredients: 2 large beets, roasted, peeled, and sliced. 1 green apple, thinly sliced. 2 oz goat cheese, crumbled. 2 tbsp chopped walnuts. 2 tbsp extra virgin olive oil. 1 tbsp balsamic vinegar. 1 tsp honey or sugar-free substitute. Salt and pepper, to taste. Fresh basil leaves, for garnish optional.

Instructions: In a large bowl, combine the roasted and sliced beets, thinly sliced green apple, crumbled goat cheese, and chopped walnuts. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey or sugar-free substitute, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to combine. Garnish with fresh basil leaves, if desired. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 45 minutes

Indulge in the rich flavors of homemade black walnut ice cream. Creamy and luscious with a delightful crunch from chopped black walnuts, this ice cream is a perfect treat for any occasion.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/4 teaspoon salt. 4 large egg yolks. 1 teaspoon vanilla extract. 1 cup chopped black walnuts.

Instructions: Heavy cream, milk, sugar, and salt should all be mixed together in a saucepan. On medium heat, stir the sugar into the mixture until it melts. The mixture should be hot, but not boiling. Whisk the egg yolks in a different bowl until they are smooth. Slowly pour the hot cream mixture into the egg yolks while whisking all the time to temper the eggs. Put the mixture back in the saucepan. Cook it over medium-low heat while stirring it all the time until it gets thick enough to coat the back of a spoon. Now take it off the heat and mix in the vanilla extract. Put the mixture in a container and put it in the fridge until it's completely cold, preferably overnight. Once the mixture is cold, use an ice cream maker according to the directions that came with it. Add chopped black walnuts to the ice cream in the last few minutes of churning and let them mix in. Once the ice cream is smooth, put it in a container that can go in the freezer. Freeze it for at least 4 hours or overnight, until it is firm.

Prep Time: 20 minutes

Cook Time: 20 minutes

Indulge in the unique combination of flavors with these cookies featuring the rich nuttiness of burnt butter, the delightful sweetness of halvah, the crunch of walnuts, and the decadence of dark chocolate chunks.

Ingredients: 1 cup unsalted butter. 1 cup granulated sugar. 1 cup brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chopped halvah. 1 cup chopped walnuts. 1 cup chopped dark chocolate chunks.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a saucepan over medium heat, melt the butter. Continue to cook, stirring occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and let it cool slightly. In a large bowl, combine the granulated sugar, brown sugar, and the slightly cooled burnt butter. Mix well. Add the eggs and vanilla extract to the butter-sugar mixture. Beat until smooth and well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped halvah, chopped walnuts, and chopped dark chocolate chunks. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them apart. Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown and the centers are slightly soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Halvah, Burnt Butter and Walnut Chocolate Chunk Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

This Vegan Stuffed Butternut Squash is a delicious and satisfying gluten-free, vegan dish that's perfect for the holidays. Nutrient-rich quinoa, savory vegetables, and crunchy walnuts come together in a flavorful stuffing that's packed into roasted butternut squash halves.

Ingredients: 1 medium butternut squash. 1 cup quinoa. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 cup mushrooms, diced. 1 teaspoon dried thyme. 1 teaspoon dried sage. Salt and pepper to taste. 1/4 cup chopped fresh parsley. 1/4 cup chopped walnuts.

Instructions: Preheat the oven to 400F 200C. Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet lined with parchment paper. Bake for 30-40 minutes, or until the squash is tender. While the squash is baking, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and saut until softened, about 5 minutes. Add the bell pepper, mushrooms, thyme, sage, salt, and pepper to the skillet. Cook for another 5-7 minutes, or until the vegetables are tender. Once the quinoa and vegetables are cooked, combine them in a large mixing bowl. Stir in the chopped parsley and walnuts. When the squash is tender, remove it from the oven and let it cool slightly. Carefully scoop out some of the flesh from each half to create a cavity for the stuffing. Fill each squash half with the quinoa and vegetable mixture, pressing it down gently. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until heated through. Serve the stuffed butternut squash warm, garnished with additional parsley if desired.

Prep Time: 20 minutes

Cook Time: 60 minutes

Enjoy this Banana Cream Fudge, which is creamy and fruity. The flavors of banana and white chocolate work so well together in this tasty treat. Walnuts, which are optional, give it a nice crunch.

Ingredients: 2 cups white chocolate chips. 1 can 14 ounces sweetened condensed milk. 1/2 cup mashed ripe bananas. 1/2 teaspoon banana extract. 1/2 teaspoon vanilla extract. 1/4 cup unsalted butter. A pinch of salt. Yellow food coloring optional. 1/2 cup chopped walnuts optional.

Instructions: Put parchment paper around the edges of an 8x8-inch 20x20 cm square baking pan, leaving an overhang to make it easy to take off later. Put the white chocolate chips and sweetened condensed milk in a bowl that can go in the microwave. In 30-second increments, stir the mixture in the microwave until it is smooth and fully melted. It's time to add the mashed bananas, vanilla extract, unsalted butter, and a pinch of salt. Mix everything together well. If you want the banana color to be brighter, add a few drops of yellow food coloring. Add the walnuts to the mixture and fold them in. Put the banana cream fudge mix into the baking pan that has been prepared. Use a spatula to smooth the top. Put the fudge in the fridge for at least two hours, or until it sets. When the fudge is set, use the extra parchment paper to lift it out of the pan. Cut it into squares that are easy to eat by putting it on a cutting board. Enjoy your Banana Cream Fudge after you've made it!

Prep Time: 15 minutes

Cook Time: 5 minutes

The earthy beets, sweet plums, creamy goat cheese, and crunchy walnuts in this Roasted Beet and Plum Salad go so well together. With a simple balsamic vinaigrette dressing, this salad is both refreshing and beautiful, and it's great for any event.

Ingredients: 4 medium-sized beets, peeled and diced. 4 ripe plums, pitted and sliced. 4 cups mixed greens e.g., arugula, spinach, and lettuce. 1/2 cup crumbled goat cheese. 1/4 cup chopped walnuts. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. On a baking sheet, mix the diced beets with 1 tablespoon of olive oil, salt, and pepper. Roast in an oven that has been heated up for 20 to 25 minutes, or until soft and slightly caramelized. To make the dressing, whisk the rest of the olive oil and balsamic vinegar together while the beets are roasting. Add pepper and salt to taste. Let the beets cool for a while after they're done roasting. The mixed greens, roasted beets, sliced plums, crumbled goat cheese, and chopped walnuts should all be put in a large salad bowl. Pour the dressing over the salad and toss it gently to mix. The Roasted Beet and Plum Salad is a colorful and tasty side dish or light meal that you can serve right away. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

The sweet strawberries and cranberries go well with the earthy baby kale in this salad, which is dressed in a tangy balsamic vinaigrette and topped with crunchy walnuts.

Ingredients: 4 cups baby kale. 1 cup sliced strawberries. 1/4 cup chopped walnuts. 1/4 cup dried cranberries. 1/4 cup balsamic vinaigrette dressing.

Instructions: Clean baby kale well and dry it well. Little bits of kale, sliced strawberries, chopped walnuts, and dried cranberries should all be mixed together in a big bowl. Add the balsamic vinaigrette dressing to the salad and gently toss it all together. Serve right away.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy the ideal fusion of sweet bananas and rich chocolate in this simple double chocolate banana bread. It's the ideal dessert for any chocolate enthusiastit's moist and rich. You can eat it plain or add walnuts for more crunch. This recipe comes together quickly, and it disappears even faster!

Ingredients: 2 ripe bananas. 1/2 cup unsalted butter, melted. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 teaspoon baking soda. 1/4 teaspoon salt. 1 cup semisweet chocolate chips. 1/2 cup chopped walnuts optional.

Instructions: Set the oven temperature to 175C 350F. Oil and dust a 9 x 5-inch loaf pan. Mash the ripe bananas until smooth in a mixing bowl. Add the eggs, vanilla extract, granulated sugar, and melted butter and stir until well combined. Mix the cocoa powder, baking soda, salt, and all-purpose flour in a different bowl. Mixing until just combined, gradually add the dry ingredients to the banana mixture. Add the chopped walnuts and semisweet chocolate chips if using and fold to combine. Evenly distribute the batter throughout the loaf pan after pouring it in. Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean with just a few crumbs stuck, depending on how hot the oven is preheated. After 10 minutes of cooling in the pan, move the double chocolate banana bread to a wire rack to finish cooling. Cut and present as preferred. Savor the delicious banana bread with double chocolate!

Prep Time: 15 minutes

Cook Time: 60 minutes