You are on page 1of 2

Sen sa

al on ti

alnut Menus W

Sta rt

H

ere

Walnut Basics & Storage Tips
• Chop ‘Em! Use a knife or food processor. Be
sure that nuts are at room temperature before grinding in a food processor or natural oils in the walnut will cause nuts to soften to a paste.

• Toast ‘Em! Place walnuts on baking sheet in
350°F oven for 8-10 minutes, and watch carefully. Toasting is an ideal time to add any kind of spice or seasoning you desire for a quick walnut snack or to add as toppers on salads, soups or pastas. Use nonfat cooking spray or a dash of vegetable oil and toss occasionally during baking.

• Season ‘Em! Toss with salt, sugar or spices to
create an array of different flavors! Toasting intensifies flavor.

This Walnut Flavor Wheel is designed to inspire menu innovation. The difference between an ordinary menu item and a fantastic one can often be traced to optimal pairing of ingredients. Today we can predict more accurately than ever what flavors, textures or combinations people will savor or refuse. Even folks who may think they don’t like walnuts are pleasantly surprised with new flavor combinations that are appetizing, taste great and provide easy access to a wider, more diverse and more nutrient-rich diet. Walnuts can easily be incorporated into every meal – from breakfast to dessert – whether tossed into salads, incorporated into entrees, or enjoyed as an out-of-hand snack.

• Store ‘Em! Store shelled walnuts in a sealed
container in a cool place, with low moisture and away from sunlight. Refrigerator storage is good, but if you have larger quantities, shelled walnuts also store well in the freezer. Unopened packages are good to eat for up to a year. Opened packages in sealed containers keep well for up to six months. Store in-shell walnuts in their shell and crack them when you use them. Store them in a cool, dry place away from sunlight, or in the refrigerator or freezer.

For easy, great-tasting recipes visit www.walnuts.org

An E

qual O

ov pportunity Employer and Pr

© 2007 Walnut Marketing Board

ider

stuffing

s salad

stuffing, crust s, glazes

pilafs, casseroles, timbales, desserts

als laf, cere lgur pi bu

Tenderloins

s sti alad r-f s, rie frie d d, sal ad s, t op sala pin To pila d, s gs fu stir fs, c tuffi -fri ass ng Be es ero s, ans sal les, pila ads, stu Ch fs, c ffin ick asse gs, role en s s a l ad Tur s, stu pilafs key ffing s,

Rice Oats reals Oats eat anola, breads, ce gr t Wh d whea Cracke

PORK

GRAINS

R

AM E

ed

CA

CHEESE

sh

es

e -fl rm Fi sh fi

heeses

chees

Mild

Salty c

r

ack

Parmesa n

Feta

Goat cheese

Gruyere

sau ce s sa ice uces cr ea , d m e s se sa r ts pas uce M , tr s oc ies,, glaz ha cak es, Ca e sa u s ram ces, el top Ho pin ney sa gs la riso ds, sau Bu s t tter cramto, ces, bles, scot om C ch elet ara sal ads s Gor me gonz soufflé, l ola s, cros ti ni Blue c salads, heeses risotto, pastas, pizzas sauces,

salads, pilafs, pizzas

salads, stuffings, pastas, crostini

ces, salads, sau breads

ds da s, sala ched sauce Mild ese stas, che d pa alads, am bake es , s Cre saucads a bre ott s, Ric rust on piec s ead s lm spr sta Sa gs, pa ffin es, stu cak pan s , ke sts y ca cru vor sa

Mont

cru s ts

salads, breads, Cherries meats ruit s, Dried f Dates salads, pilsaf r , gs appetizeuddin s) (prune bread p Plums fs, s, pila s saladerts, meat s ate aisin e dess col olat afs,breads, R c ho s, pil s, cho salad disheddings hite late C n pu W grai ad co e cho bre ts, lat ark co sserrages, o D de ve ch be uces , kes, ilk sa i es a , M s, p , c es art okies, sauc ings t p s co oles op ing m s, t udd ce p sau ead es, br ragrts, ve be esse d

erey J

rimp sautés, salad s, stir-fr ies Sc allo

CH

sauté s, sti r-frie s

t o gar asted ni sh topp ing toa , ga st rnis ed top h pin g,

cru sts

Sh

Sole

ps

Tro ut

Mo nk

H ali

fi sh

De fles licat h ed eFI SH Shrim fish p Scallo ps SHEL Crab LFIS

OC

L

savory sauced cakes, baked, Crab

A OL

TE

bu

t

H

Perfect Pairs

gratins, mashed, salads, soups

Potatoes

FRUIT

Parsnips

Starchy

salads, breads, pastries, ice cream Bananas

gratins, mashed

BLE

S

fruit

ETA

Orang Tangeres/e in s

Fresh

Spinach ens Gre age Cabb s reen ed g Mix io icch ft s Rad So toe ma os ad oc

CS TI A OM AR

braises, salads, gs stuffin

VEG

salads, s sorbet, gherbet, lazes

Pears
RY

s salad

ice cre pa pie stri am s, p es, pa u co stu strie ddin okie g pu ffin s, c dd gs oo s s, ing , p ki s ies, es, Ci glaz nn es, am spr Clo on ead s ves sala past ds, br Ch ries, ead ili p pies s, epp salad er App s, pas les cakes tries,

, slaws

Sp ice s
PO ULT

ds sala

Chops Tenderloins

ic Tur ken key Duck

ds sala

To

Av

s, ym uce Th , sa ds illa salareads ts an s V sp cru s, gs, s, ding in ie ff , p ud stu rts s, p sse ie de astr p

ad sal

s

a sal

ds

stuf

, crusts

s, fing
sa l a ds

Rice

Chops

Duck

Cilan tro

Par sley
He
Ch

Bas il
rbs

e