Enjoy Seasonal Favorites with Fall Comfort Foods. 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. (Family Features)
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.
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 a food processor, pulse 1 cup walnuts until finely ground.
- In a 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 the apple-pear filling: Preheat oven to 350 F.
- In a bowl, toss apples, pears, sugar, cornstarch, cinnamon, salt, and lemon juice.
- Place fruit mixture in the bottom of the 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 a medium pot over medium-low heat, heat vegetable stock.
- In a 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 the white center.
- Add hot stock 1 cup at a time, stirring frequently. As the 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 the bowl of a 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 the 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.
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