Recipes Under-30 Minutes to Conquer Weeknight Dinners

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Recipes Under-30 Minutes to Conquer Weeknight Dinners

Ever feel like the weeknight struggle is real? Sometimes it’s hard to find the time to put a balanced meal on the table that the whole family will love, and it can be just as hard to think of something to prepare that you didn’t already eat last week! We’re with you.

It doesn’t take a long list of ingredients to make a great weeknight dinner. With simple and versatile ingredients, you already have at home combined with the goodness of California walnuts you can prepare comforting and wholesome meals that are sure to win your family’s heart. Walnuts make a fantastic addition to the recipes. They’re crunchy, filling and go with just about everything. Plus, a handful of walnuts is a powerhouse of important nutrients, including ALA omega-3 (2.5g), protein (4g), fiber (2g), and magnesium (45mg)!

So, whip-up these delicious meals in thirty minutes or less so you have more time to do the things you love with the people you love.
California walnuts Coimbatore Tomato Bhat – Chef Varun Inamdar

Ingredients
3 cups basmati rice, cooked
3 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 spring curry leaves
2-3 dried red chilies
1/4 teaspoon asafoetida
1/2 teaspoon pepper powder
1 cup fresh tomato puree
1 tablespoon Kashmiri red chilli powder
1/2 teaspoon garam masala powder
1/2 cup California walnuts, chopped roughly
1/2 teaspoon turmeric powder
Salt to taste

Preparation
1. Heat oil in a kadhai.
2. Add mustard seeds and cumin seeds. Allow them to crackle.
3. Add curry leaves, red chillies and asafoetida.
4. Stir in California walnuts and add the tomato puree.
5. Season with salt and add in all the powder spices.
6. Once the tomato puree thickens and reduces to 1/3rd its original size, add the rice.
7. On high flame stir fry the rice.
8. Serve hot!

Pappardelle with California Walnut Pesto – Chef Sabyasachi Gorai
Ingredients
3 1/2 cups California walnuts, toasted
4 cups Italian parsley leaves, packed
2 cups Parmigiano Reggiano cheese, freshly grated
4 garlic cloves
1 1/2 cups extra virgin olive oil
Salt and pepper to taste
4 pounds pappardelle pasta, fresh
1 1/2 cups California walnuts, toasted, chopped

Preparations
1. Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.
2. With motor running, slowly pour in half of the oil; purée until smooth. Transfer to bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups)
3. Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. drain, reserving some of the cooking water. For each serving, toss 2 cups cooked pasta with 1/4 cup Walnut Pesto adding some of the reserved cooking water as required thinning the pesto; tossing well to coat evenly.
4. Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.

Chili Lime Chicken with California Walnuts – Chef Sabyasachi Gorai
Ingredients
3 tablespoons butter, divided
2 teaspoons Mexican seasoning blend, divided
2 teaspoons garlic salt, divided
1/2 cup coarsely broken or chopped California walnut halves
4 small chicken breasts, boneless and skinless
2 tablespoons lime juice
1 avocado, peeled, pitted and diced
Cilantro seasoned rice
Preparations
1. In a large skillet melt 1 tablespoon butter. Add 1/2 teaspoon of the Mexican seasoning blend and 1/2 teaspoon garlic salt to butter, and stir in walnuts. Cook over medium heat for 5 minutes or until toasty, stirring frequently. Remove from skillet.
2. In the same skillet melt remaining butter over medium heat. Add remaining seasoning blend and garlic salt. Add chicken and turn to coat both sides with butter. Cook for 5 minutes on each side until cooked through. Add lime juice to skillet and cook a few minutes more. Top with avocado.
3. Serve chicken over rice.

TejGujarati
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