In a large serving bowl, combine the cooked spelt, cooked asparagus and garlic, radish slices, and toasted walnut pieces. Pour the lemon dressing over the mixture and toss to coat. Divide into serving bowls and serve immediately.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
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…
