a ln ut Menu

a l W s Sta
on rt
ti
sa

H
Sen

ere
Walnut Basics & Storage Tips
• Chop ‘Em! Use a knife or food processor. Be This Walnut Flavor Wheel is designed to inspire menu innovation. The difference between an ordinary
sure that nuts are at room temperature before menu item and a fantastic one can often be traced to optimal pairing of ingredients. Today we can predict
grinding in a food processor or natural oils in the
walnut will cause nuts to soften to a paste. more accurately than ever what flavors, textures or combinations people will savor or refuse. Even folks who
• Toast ‘Em! Place walnuts on baking sheet in may think they don’t like walnuts are pleasantly surprised with new flavor
350°F oven for 8-10 minutes, and watch carefully. combinations that are appetizing, taste great and provide easy access to
Toasting is an ideal time to add any kind of spice
or seasoning you desire for a quick walnut snack or a wider, more diverse and more nutrient-rich diet. Walnuts can easily
to add as toppers on salads, soups or pastas. Use be incorporated into every meal – from breakfast to dessert – whether
nonfat cooking spray or a dash of vegetable oil and
toss occasionally during baking.
tossed into salads, incorporated into entrees, or enjoyed as an
• Season ‘Em! Toss with salt, sugar or spices to out-of-hand snack.
create an array of different flavors! Toasting
intensifies flavor.
• 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 © 2007 Walnut Marketing Board

ider
qual ov
O pportunity Employer and Pr
 gran

bul
ol
glazes

g
a,

ur
s a l ad

salad
stuffing

br
s

s
sal

p
,

stuf
eads,
stuffing, crust

sp
fing
sala

s,

s,
, crusts

ds
pilafs, casseroles,

ilaf, cer

,
pila ads, stu

pilafs stuffin

timbales, desserts

s
sal

pila d, s

salareads

stu
gs,

sa l a
fs, c ffin

eals
ad

role

ff
auc

i
s

ds
stir fs, c tuffi

n
asse gs,
s, t

g
es ,
s

p
-fri ass ng
op

Rice

r
les,
es ero s,

s, c

t
cereals Oats

de astr
ice sti alad

T
pin
r-f s,

sse ies
rus
Chops
u

t
cre

Duck
gs

Cracke

s
pa

Cilan

Par
rie frie

s
s, , pu
d

,
Ch
d d,
pie stri am sal

Bas
a

tro

pie dd
rkey

i
sley
w
Tenderloins

il
s, p es, ds

n
ick

h
Be

T
pa u co

gs
e
en

hy
ans
stu strie ddin okie
g
sal

m
To

, V
e
pu ffin s, c ad

a
fu s

n
dd gs oo s s,
ing , p ki

illa
Rice

at Wh
s ies, es,

Oats
glaz Ci Av
nn oc sala

Duck
Chops
es, ds

He
eat
Ch
spr am ad

ic
on

key
ead Clo os

rbs
s
To
sala ves ma

Tenderloins
Tur ken
sala
past ds, br
toe ds
ries, ead Ch
Rad s So
ft
pies s, ili p Sp
icch
epp ice
io
salad
s, er s

PO
App
p
Mix
l
slaws
cakes astrie es ,

PORK
ed g
s,
salad
reen s

AR
s

GRAINS
ULT

O
Pears Cabb

M
salads, age
RY
stuffin

A
Gre

T
sorbet, gshl erbet,
azes
ens salads, gbs
Oran raises,

IC
VEG

S
Spinach
Tangegreins/e Fresh
s
ETA
salads, breads, fruit BLE gratins, mashed
pastries, ice cream Bananas
S Parsnips
Starchy
FRUIT salads, soups
salads, breads,
Pairs
Potatoes
Cherries gratins, mashed,
Perfect

meats
H LFIS
Crab
ruit
SHEL
s, ates Dried f TE Crab
salads, peilrsaf, D A Scallo
ps
OL
sauced cakes, baked,
appetizpuddings savory
L

bread unes) OC
p
E

ps
P l ums (pr callo
s, CH ISH
Shrim fish fries S
F stir-
AM

, pilaf s e d s,
h - salad
R

saladesrts, meat s e sautés,

aisin
rimp
dess , R te lat
ed

,
fles licate
a o
Sh
s s
CA

f l
e
a ad o c D
sh

s, pil , bre hoc ho es

e

te c te C ir-fri
CHEESE

t
-fl

saladin dishedsdings h i o l a Sole s, s

W
fi
rm

es

gra ad pu sauté
el
Fi sh

bre ts, c hoc late

rk o ng,
ut
er s,
r am

Da oc Tro i
a

n
chees

sh toppi
h
heeses

dessverage r
c
fi sh
C

nk ga sted
be uces s, es, ilk toa g,
sa
a
s , , M t Mo pin
ch
pie, cakces
Mild

p
t s s sh o
l

o
bu
Salty c

ni t
on

tar okie , sau ing s

M
ali
p g
me
ese
r

gar asted
a
ch
lm

co oles H o
a

t
m ,
y
Sa

s top ddin
che

ack

Ca
ott

dda

ce pu
scot
ola
c

r
i

one
ses

sts
e

s,
R

sau ead
t

H
t

cru
n

br a
ream

r ts
s

r ge s,
gonz
erey J
d ch

e
l

s
C

Bu

ve rt
i
s

s
o

e
e chee

s ts
ce
sta

be esse
M

d
l

cru
, ke

sau
a
s
Mont

e
ke
g
sts y ca

Gruyere

Parmesa

cr , d
sa

g
s
Feta
Goat cheese

sa
, calazes,
cru vor

e
gs, pa

s
l

ice uces
ppi

e
i

i
,

r
n
ffin es,

t
pan

ti

sa
om
stu cak

ds
stas,

pas uces,
e
rust

ces,
ces,
s
spr

bles,
d pa ds,

sa u
piec ads

a
s, cros

l
m
s, sala

a
bre

sa
r
saucads

riso ds, sau

c
bake , sala

s tto, ces
sal
sauce

soufflés,
salads,
breads

risotto, pastas,
salads, sau

pizzas sauces,
salads, stuffings,
pastas, crostini

salads,
pilafs, pizzas