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Cocoa Village 321-205-1740
Melbourne 321-676-8918

Walnut Oil

Avocado, Chevre, & Walnut Salad

  • 1 serving
  • 1 ripe avocado 1/4 cup toasted walnut pieces
  • 2 Tbsp. Chevre Salt and pepper
  • 1 Tbsp. Roasted French Walnut oil

Peel and slice avocado and arrange on a serving plate. Crumble chevre over avocado slices. Sprinkle with toasted walnuts and drizzle with walnut oil. Sprinkle with salt and pepper to taste.

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Wild Rice Pilaf

  • 1-1/2 cups uncooked wild rice chopped green onion
  • 3 Tbsp. Roasted French Walnut oil 
  • 1/2 cup toasted walnuts chopped
  • 2 Tbsp. fresh lemon juice & zest optional: chopped parsley, tarragon, or other fresh herbs
  • Salt, to taste

Cook wild rice according to package directions. Mix salt, walnut oil, lemon juice, and lemon zest. Pour over cooked rice and mix in with green onion, toasted walnuts, and herbs.

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Roasted Rosemary Potatoes

Serves 4-6

  • 2 lbs. baby new potatoes (gold/red) 
  • 2 Tbsp. coarse sea salt
  • 1/2 cup Roasted French Walnut oil 
  • 2 Tbsp. fresh rosemary

Preheat oven to 375 F. Cut potatoes into thick wedges. Toss in a bowl with remaining ingredients to thoroughly coat. Spread out evenly on a cookie sheet and bake for 20-30 minutes, turning occasionally, until crisp and golden.

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Goat Cheese Marinated in Walnut Oil

  • 1/2 lb. goat cheese, sliced 
  • 2 cloves garlic, finely minced
  • 1/2 cup Roasted French Walnut oil 
  • 1 Tbsp. fresh lemon or lime peel
  • 3 Tbsp. fresh herb medley, such as rosemary, sea salt and fresh ground pepper tarragon, parsley, chives, etc.

Place cheese slices in a single layer in a shallow glass dish. Blend together remaining ingredients and pour over cheese. Allow the mixture to marinate at least 4 hours and up to one day. Serve with toasted French bread slices and top with chopped fresh tomatoes.

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