Restaurants around the nation, from quick service to casual dining, are updating their menus to include more California Walnuts.
In the recently released 2016 Dietary Guidelines, the USDA recommends that consumers eat between two and five ounces of nuts and seeds per week, based on a caloric intake ranging between 1,200 and 2,000 calories per day.
Walnuts, the only nut with a significant source of essential ALA omega 3 fatty acids (2.5 grams per ounce), are becoming an increasingly popular protein option for consumers shifting to a plant-forward diet and those seeking alternatives to animal proteins. They are discovering that walnuts are a great ingredient to incorporate into a plant-forward diet that includes sufficient protein without sacrificing flavor.
Restaurants around the nation, from Quick Service to Casual Dining, are updating their menus to include more California walnuts.
- Chick-Fil-A recently replaced its coleslaw with a new Superfood side salad, which consists of chopped broccolini, kale, dried fruits, walnuts, and a tangy vinaigrette dressing.
- Chef Tal Ronnen of Crossroads Kitchen in Los Angeles includes shaved walnut “parmesan” flakes on his menu, which he seasons with his own blend of spices and nutritional yeast. These dairy-free flakes appear very similar to Parmesan cheese, which he uses to add depth to his pastas.
- Chef Charlie Ayers of Calafia Café in Palo Alto, CA includes walnuts on his new menu with the creation of a lightly toasted walnut tarragon emulsion over wild-caught salmon.
- Fast casual chain Panera Bread just introduced two new items to join other walnut dishes on its nut-friendly menu. The “Gluten Conscious” baked goods are the Triple Chocolate Cookie with Walnuts and the Monster Cookie with Cranberries and Walnuts. With a fantastic nutty crunch and soft chewy center, these eye-catching treats do not contain flour and are a great option for customers who want to avoid gluten!
- Honeygrow, an expanding healthy fast casual stir-fry and salad eatery with several locations on the East Coast, is now offering their new Walnut and Noodle Salad topped with toasted California walnuts. According to Culinary Director David Katz, it quickly became a leading seller since launching last month.
- Saladworks just unveiled their new Spring Fit Salad, which is a blend of kale mix, roasted turkey, carrots, roasted asparagus, and fresh walnuts topped with a light raspberry dressing that will be available through May 15.
- For a more robust salad, Boudin Bakery is now offering a Bacon, Blue & Beets salad through spring. Consisting of spring mix, chicken, red onion, roasted golden beets and red beets, green beans, Applewood-smoked bacon, blue cheese, spiced walnuts, and ranch dressing, this dish is a colorful blend of seasonal ingredients perfect for spring.
This year is shaping up to be full of progress and innovation for California walnuts!
