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Thumb_8634_Walnut Rolls

Thumb_8634_Walnut Rolls

These rolls take awhile to make, but they're really simple in the end. Wrap them in plastic wrap and then aluminum foil, and they'll keep in the freezer for several months. (Though it's unlikely that they won't be eaten before then.)  This recipe makes 8 small rolls, but you can also bake 4 larger ones.

Thumb_10323_Maple-Walnut Cookies

Thumb_10323_Maple-Walnut Cookies

Despite my constant whining about winter, I fully recognize that the season Below Zero does have at least a few minor benefits... when the season finally begins to wane, you have the opportunity to eat fresh maple syrup. This recipe comes from Ricki of Diet, Dessert and Dogs and was the winner of Root Source Challenge: Maple Syrup.

Thumb_5208_Beet, Escarole, Walnut And Goat Cheese Salad With Orange Vinaigrette

Thumb_5208_Beet, Escarole, Walnut And Goat Cheese Salad With Orange Vinaigrette

This elegant salad gets its goodness from the range of flavors: sweet, earthy beets, pungent shallot, sour vinegar, sweet and sour orange, slightly bitter olive oil, meaty nuts, bitter escarole and soft, rich cheese. The varied tastes contrast with each other in a dynamic combination. 

Thumb_4661_Mushroom Spread

Thumb_4661_Mushroom Spread

This easy spread comes together with one pan and a food processor.  It's a great dip for vegetables or crackers, or even on a sandwich.

Thumb_8627_Endive Braised With Walnuts And Olives

Thumb_8627_Endive Braised With Walnuts And Olives

A variation on these Endives Braised With Tomatoes, Black Olives And Pine Nuts, this dish is significantly nuttier. Quickly toasted but not browned, the rich walnuts play off the salt of the olives and the slight bitterness of the endive.

Thumb_8611_Lemon-Walnut Hummus

Thumb_8611_Lemon-Walnut Hummus

Walnuts take the place of sesame paste in this hummus.  With a little extra lemon juice, this is a great dip for vegetables, or spread for toast or sandwiches.

Thumb_10300_Honey Walnut Tofu

Thumb_10300_Honey Walnut Tofu

To make the sauce, I started by whipping up some homemade mayo. Adding the honey and condensed milk right into the food processor made the rest of the sauce a no brainer. Read more about this recipe at Cook & Eat.

Thumb_8633_Spaghetti With Garlic-Walnut Sauce

Thumb_8633_Spaghetti With Garlic-Walnut Sauce

This garlic-walnut sauce is called agliata in Italy. It's as old as the hills and as simple as it gets. You'll be surprised though by the complexity of the garlic and walnut flavors. If it's too spare for you, try stirring in some gorgonzola.

Thumb_11058_Chard, Gorgonzola And Walnut Risotto

Thumb_11058_Chard, Gorgonzola And Walnut Risotto

Hearty greens, tangy gorgonzola cheese and toasty nuts stand together beautifully against a background of creamy risotto. You can use the chard's stems if you want -- slice and blanch them briefly in the simmering broth before adding them with the leaves.

Thumb_5281_Grated Beet, Frisee, Walnut And Goat Cheese Salad

Thumb_5281_Grated Beet, Frisee, Walnut And Goat Cheese Salad

Beets are naturally colorful, and grated they look like vegetable confetti. You can use any color you like - red, golden, striped - or mix them for a Technicolor effect.

Thumb_7141_Breakfast Quinoa With Cranberries, Walnuts And Honey

Thumb_7141_Breakfast Quinoa With Cranberries, Walnuts And Honey

There are more grains for breakfast than oatmeal - this hearty quinoa is sweetened with dried cranberries and honey. It's perfect for a cold winter morning.

Thumb_7579_Lentil Burgers

Thumb_7579_Lentil Burgers

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."


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