(Family Features) While this autumn season will likely look different than years past, wholesome meals celebrating fall flavors provide something to look forward to. Eating foods like walnuts, colorful fruits and vegetables, and whole grains can be a solution for improving overall well-being in an enjoyable, delicious way.
Along with fall favorites like root vegetables, Brussels sprouts, apples and cranberries, kitchen staples like walnuts also have their own prime season. Walnuts harvested during autumn from the fertile soils of California supply more than 99% of walnuts in the U.S. and more than half of the world’s walnut trade.
Each harvest produces enough walnuts for you to enjoy the tasty and nutrient rich benefits year-round. Pro tip: Storing them in the fridge or freezer maintains freshness longer.
Welcome the flavors of fall with this Apple Pear Walnut Crisp and Pumpkin Walnut Sage Risotto, and find more recipes to celebrate the season at walnuts.org/fall-favorites.
Apple Pear Walnut Crisp
Total time: 1 hour, 5 minutes
Walnut Crisp Topping:
- 1 1/2 cups California walnuts, divided
- 1/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 cup quick-cooking oats
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, chilled and sliced into 1-tablespoon pieces
Apple Pear Filling:
- 3 Granny Smith apples, peeled and sliced into 1/4-inch slices
- 2 D’Anjou pears, peeled and sliced into 1/4-inch slices
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- ice cream (optional)
- caramel sauce (optional)
- To make walnut crisp topping: In food processor, pulse 1 cup walnuts until finely ground.
- In small bowl, combine ground walnuts, flour, brown sugar, oats and cinnamon. Cut butter into mixture until coarse crumb forms.
- Coarsely chop remaining walnuts and stir into crumb mixture until incorporated. Set aside.
- To make apple pear filling: Preheat oven to 350 F.
- In bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt and lemon juice.
- Place fruit mixture in bottom of 10-inch cast-iron pan or baking dish.
- Sprinkle walnut crisp topping mixture over fruit.
- Bake 45 minutes, or until fruit mixture is hot and bubbly and topping is golden brown.
- Top with ice cream and caramel sauce, if desired.
Pumpkin Walnut Sage Risotto
Total time: 30 minutes
- 6 cups vegetable stock
- 1/4 cup olive oil
- 1/2 large yellow onion, finely diced
- 1 1/2 cups Arborio rice
- 1 cup pumpkin puree
- 1/4 cup grated pecorino cheese
Walnut Sage Pesto:
- 2 cloves fresh garlic
- 1 cup California walnuts
- 1/2 cup fresh sage leaves, plus additional for garnish, if desired
- 1/2 cup grated pecorino cheese, plus additional for garnish, if desired
- 2 tablespoons olive oil
- kosher salt, to taste
- black pepper, to taste
- To make risotto: In medium pot over medium-low heat, heat vegetable stock.
- In large, heavy pot over medium heat, heat olive oil. Add onion and cook, stirring often, 5 minutes, or until soft.
- Add rice and cook, stirring often, 2-3 minutes until rice is translucent except for white center.
- Add hot stock 1 cup at a time, stirring frequently. As stock is absorbed, add another cup. Continue until all stock has been incorporated and rice is cooked al dente, about 20 minutes. Stir in pumpkin and cheese.
- To make walnut sage pesto: In bowl of food processor, combine garlic and walnuts; pulse until minced. Add 1/2 cup sage leaves, 1/2 cup cheese and olive oil; pulse until coarse pesto forms. Season with salt, to taste.
- In final few minutes, add 1/2 cup walnut sage pesto to risotto, stirring until well incorporated. Season with kosher salt and black pepper, to taste. Garnish with remaining pesto, cheese and fresh sage, if desired.
Source: California Walnuts
(Family Features) ’Tis the season to dust off the decorations, dig out your family cookbook and celebrate everything that makes the holidays special. While it’s certainly a time to honor longstanding traditions, there’s also room to start something new and put your personal touch on the festivities.
When planning your holiday menu, for example, shake it up with a few simple swaps to impress your guests no matter the meal occasion. For an appetizer, try a Pork and Ricotta Crostini for a flavorful upgrade to the typical cheese platter. Come dinnertime, replace the annual pot roast with a savory and seasonal Apple and Herb-Roasted Pork Shoulder featuring high-quality Farmer John California Natural Fresh Pork, which is made from 100 percent fresh pork and with no artificial ingredients.
For more recipe inspiration and ideas to shake up the season, visit FarmerJohn.com.
Apple and Herb-Roasted Pork Shoulder
Prep time: 15 minutes
Cook time: 2 hours, 15 minutes
Total time: 2 hours, 30 minutes
- 1 Farmer John Boneless Pork Shoulder Butt Roast
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- 1 pound potatoes, cut into 2-inch chunks
- 2 firm apples, cut into six pieces
- 4 thyme sprigs
- 6 sage leaves
- 1 cup chicken broth
- Heat oven to 500° F.
- Season pork shoulder roast with salt, pepper and garlic powder, to taste.
- Lay potatoes and apples in bottom of roasting pan. Top with thyme and sage.
- Place seasoned pork shoulder in roasting pan on top of thyme and sage.
- Pour chicken broth into roasting pan. Roast 10-15 minutes until skin is browned.
- Reduce heat to 300° F and continue to roast, basting liquid over pork every 30 minutes for about 2 hours until internal temperature reaches 155° F.
- Remove pork shoulder roast and let cool 15 minutes before slicing.
- Serve with roasted potatoes and apples.
Pork and Ricotta Crostini
Prep time: 15 minutes
Cook time: 36 minutes
Total time: 51 minutes
- 1 Farmer John Pork Tenderloin
- 1 tablespoon olive oil
- 1 tablespoon, plus 1 teaspoon, Italian seasoning blend, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups ricotta cheese
- 1/4 teaspoon onion powder
- 1 long baguette, cut into 1/2-inch thick slices
- balsamic glaze
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Heat oven to 425° F. Rub all sides of pork tenderloin with olive oil and place on rack in shallow roasting pan. Sprinkle 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, salt and pepper evenly over tenderloin.
- Roast 25-30 minutes per pound until internal temperature reaches 150° F. Remove pork tenderloin from oven and let stand 5-10 minutes. Cut into thin slices.
- In small bowl, mix together ricotta cheese, remaining Italian herb mix, remaining garlic powder and onion powder until well combined. Set aside.
- Place baguette slices on large baking sheet and bake 2-4 minutes per side while pork tenderloin is standing.
- To assemble, spread about 1 tablespoon ricotta cheese mixture on one side of each baguette slice; top with thin slices of pork. Garnish with drizzle of balsamic glaze and parsley.
Source: Farmer John