Recipes

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• Broccoli with Parmesan and Walnuts

  In a large skillet, heat 2 tablespoons OLIVE MILL walnut oil. Add 1 head broccoli, trimmed and cut into florets. Cook until broccoli begins to brown, about 4 minutes.

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  Warm Walnut Vinaigrette Salad

  Combine 1 ½ c. walnuts and apple cider in blender and puree. Pour mixture into large bowl. With a wire whisk, blend in the white Balsamic vinegar, honey and dry mustard.

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  Pear Walnut Oil Salad

  Blend dressing until creamy. Serve over lettuce, sliced pears. Blue cheese and pecans.

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  Harvest Salad with Walnut Oil Vinaigrette

  In a large salad bowl combine all ingredients adding chicken last. Shake chilled vinaigrette and pour over salad.

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  Escarole Walnut/Apple Salad

  ½ c. walnuts (toasted 10-12 minutes at 350 degrees) 4 oz. Roquefort cheese Mix and toss well.

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  Cherry Salad with Roasted Walnut Dressing

  Whisk oil, balsamic and syrup together until thoroughly blended. Coat greens with dressing and toss until lightly coated.

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  Arugula Salad with Manchego, Apples and Caramelized Walnuts

  Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to ¼ cup, about 4 minutes. Whisk oil and champagne vinegar in bowl.

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  Arugula and Green Bean Salad with Walnut Dressing

  Whisk first 3 ingredients together and season with salt and pepper. Cook beans in a large pot of water until crisp-tender Drain.

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  Spinach and Apple Salad

  In a large bowl, combine the spinach, apples, cheese and walnuts.

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  Apple Salad with Maple-Mustard Vinaigrette

  In a large bowl, combine greens, apples, onion and walnuts.

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  Apple Cranberry Salad

  Whisk the mustard and balsamic together in a small bowl. Drizzle in the oil while whisking to create a dressing; set aside.

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  Greens with Fruit and Blue Cheese

  In tight container, shake all vinaigrette ingredients until sugar is dissolved.

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  Spring Asparagus and Strawberry Salad with Caramel Drizzle

  Cook asparagus in boiling water for 3-5 minutes. Rinse in cold water and drain. Arrange asparagus on platter.

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  Cashew Butter

  Place the honey in a microwave safe container and heat in the microwave for 15 seconds. Remove and add oil to the container.

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  Grilled Chicken with Nectarines

  Grill chicken breasts and slice. Place bed of lettuce on four plates. Arrange chicken on lettuce with slices of nectarines.

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  Chicken Salad Balsamic

  In a large bowl, toss together the chicken, apple, celery, onion and walnuts. In a small bowl, whisk together the vinegar and oil and pour over the salad.

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  Pork Medallions with Apple-Walnut Slaw

  Combine 1 apple, cut into matchsticks, 1/3 cup each chopped toasted walnuts and dried cherries, juice from half a lemon, and 3 T. OLIVE MILL Walnut oil.

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  Walnut Chocolate Chip Cookies

  Beat oil, sugars, and vanilla in a large bowl until creamy. Add eggs, beating after each one.

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  Chocolate Chip Pumpkin Bread

  Preheat oven to 350. Grease and flour three 9 x 5” loaf pans. In a large bowl, combine sugar, pumpkin, oil, water and eggs.

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  Berry Oatmeal Muffins

  Preheat oven to 400. Grease 12 muffin cups. In a large bowl, mix first 10 ingredients. Fold in blueberries.

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  Banana Bread

  Preheat oven to 350. Grease pan. Cream oil and sugar. Add eggs, one at a time beating well. Add flour, baking soda and salt together.

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  Nut Oil Cake

  Using any box cake mix, follow the recipe on the back of the box except substitute OLIVE MILL Nut oil for the butter or vegetable oil according to our conversion chart. Bake as instructed.

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  Nut Oil Chocolate Chip Cookies

  Cream first five ingredients, add remaining ingredients. Drop on cookie sheet and bake at 350 degrees for 12 minutes.

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  Hawaiian Pesto

  Combine all ingredients except oil in food processor. While running add oil.

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  Grilled Fruits with Macadamia Nut Oil

  Slice fruit in half and remove pits and cores, if any. Brush with Macadamia Nut Oil. Grill with pulp side down to start, then turn over. Sprinkle a small amount of brown sugar after grilling if you want a little extra sweetness. Fruits generally take five minutes to cook over low heat. Thinly sliced fruits may take less time. Thicker pieces of fruit, such as halved peaches or pears, may require a little more time. Fruit will burn easily because of its sugar content, so watch it closely.

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  Carrot Cupcakes with Cream Cheese Frosting

  Preheat oven to 350. Line muffin tin with paper cups. In a bowl, combine sugar, macadamia oil, orange juice, vanilla and eggs. Stir in baking powder, baking soda, and spices. Add flour; mix. Stir in carrots. Divide batter evenly among 12 muffin cups filling ¾ full. Bake for about 20-25 minutes. Allow cupcakes to cool completely before frosting. Meanwhile in a mixing bowl, combine cream cheese, sugar and vanilla. Whisk until smooth. Frost cupcakes and garnish with orange zest.

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  Asparagus and Macadamia Salad

  Heat oven to 350. Lay prosciutto on counter. Top evenly with 4 bunches of asparagus. Top with cheese and roll up. Place on sprayed baking sheet. Brush with 3 t. olive oil and roast 10-15 minutes. Heat 2 t. olive oil in a skillet, add macadamias and sauté 2 minutes. Whisk in nut oil, vinegar and pepper. Place escarole on plates. Top with each bundle. Drizzle with dressing and serve warm.

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  Salad with Walnut Oil Dressing

  Shake oil, vinegar and syrup together until thoroughly mixed. Toss on fresh greens until lightly coated. Add salt and pepper to taste. Sprinkle cherries and walnuts on salad plates.