RECIPE :: Baked Eggplant with Fig, Tomato & Walnut Burger Crumbles

RECIPE :: Baked Eggplant with Fig, Tomato & Walnut Burger Crumbles

Inspiration for this recipe came from one of my favorite cookbooks, Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi. After recently having such a positive reaction to the combination of figs + Walnut Burger, this seemed a fun way to reinvent a baked eggplant dish. Ingredients: 1 large eggplant 2 cloves of garlic fresh mozzarella, sliced 2 or 3 fresh figs, quartered 1/2 leek, thinly sliced 3-4 cherry tomatoes, halved extra-virgin olive oil 1 tablespoon agave 4 tablespoons balsamic vinegar 1 Walnut Burger patty, thawed 1/4 cup fresh chopped mint sea salt Preheat the oven to 350 degrees. Halve the eggplant and score it diagonally; be careful not to cut the skin. Then, sprinkle the garlic over the 2 eggplant halves and brush them with olive oil, sprinkle with sea salt. Put the eggplant on a baking tray, scored side up, and bake for 30 minutes. Heat 3 tablespoons of olive oil over medium heat and toss in cherry tomatoes and leeks, cooking for 3-5 minutes, until the tomato skins begin to blister. Set aside in a bowl. Add the vinegar and agave to the skillet, and return to medium heat. Bring it to a slight boil and reduce vinegar to create a thickened syrup. In another saucepan, crumble the Walnut Burger patty into the pan and brown on medium heat, until crumbles caramelize a bit; set aside. When the eggplant is done baking, place mozzarella slices over the top, with the leeks, tomatoes and fresh figs. Return the eggplant to the 350 degree oven for 8-10 minutes. Remove from oven when cheese is melted & slightly bubbly. Finish by...
RECIPE :: Savory Rosemary, Fennel, Honey Oatmeal with Walnut Balls

RECIPE :: Savory Rosemary, Fennel, Honey Oatmeal with Walnut Balls

Inspiration for this curious morning recipe popped up on our recent Pacific Northwest road trip. The perfect fuel for a day peddling around the San Juan Islands, a stroll through Bend along the Ale Trail, or a paddle board down the Boise River… Ingredients: Walnut Balls – 4 Walnut Burger Patties (thawed) Form each of the 4 patties into 3 Walnut Balls, place them on a parchment paper lined cookie sheet, and bake them at 325 degrees. For the best browning, bake them for 15 minutes :: rotate :: 15 more minutes :: rotate :: 3 minutes :: rotate :: 3 more minutes, and then they should be done. Savory Oatmeal – ¼ cup pine nuts or walnuts 2 teaspoons fennel seed 3 cups water 1 cup whole milk 2 tablespoons butter ½ teaspoon salt ½ cup golden raisins 1 cup steel-cut oats 2 small sprigs of rosemary, stripped and chopped Honey to taste In a medium pot, toast the nuts and fennel seed and remove them to a plate. Add water, milk, butter, salt, golden raisins, and rosemary. Stir and bring to a simmer. Add oats and simmer for 20 minutes or until oats are tender. Add toasted nuts and fennel. *If using rolled oats, use ½ cup milk and 1 ½ cups water and cook for 8-10 minutes. Top your savory oatmeal with a couple walnut balls and a drizzle of local bee nectar! Serves...
RECIPE :: Quinoa Rotelle & Spiced Walnut Balls

RECIPE :: Quinoa Rotelle & Spiced Walnut Balls

Add a kick to your weekly pasta routine. Spiced walnut balls bring a little extra pizzaz to your signature tomato sauce experience. This one’s by our favorite Mama J… Ingredients: Quinoa Rotelle Your favorite tomato sauce Spiced Walnut Balls – 4 Walnut Burger patties (thawed) 1.5 tablespoons chopped fennel seed 1/2 teaspoon red hot pepper flakes Place 4 Walnut Burger patties in a bowl, added fennel seed and red pepper flakes, and mix together. Form the mixture into balls, place them on parchment paper lined cookie sheets, and bake them at 325 degrees. For the best browning, bake them for 15 minutes :: rotate :: 15 more minutes :: rotate :: 3 minutes :: rotate :: 3 more minutes, and then they should be done. Prepare pasta and sauce, and top with spiced walnut balls. Sprinkle with fresh basil to finish. *recipe makes 15-20 walnut...