Heat 4 tablespoons of the olive oil in a large skillet. Add onions; cook, stirring often until caramelized. Season with salt and pepper; set aside.
Sprinkle 2 baking sheets with cornmeal. Divide dough in half; using hands or rolling pin, shape into 2 oblong crusts, each approximately 6 x 14 inches.
Spread pesto over each crust; top with onions. Sprinkle with cheese and walnuts. Brush edges with remaining oil.
Bake in the bottom third of oven at 450° F for about 18 minutes, or until crust is a deep golden colour. Cut each pizza into 8 pieces.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
This kale farro salad is a celebration of autumn, featuring a medley of seasonal ingredients. Toasted walnuts help make the vinaigrette creamy and add a delicious nutty flavor, a perfect balance to the sweet and acidic flavors. Raw apple and fennel add a refreshing crunch to compliment the other earthy…
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