1/4 cup California walnuts (or quantity desired)
Preheat oven to 350°F.
Arrange walnuts on a cookie sheet in a single layer.
Bake 8 to 10 minutes, checking frequently.
This 100% plant based spread combines walnuts with savory lentils and sweet shallots along with ingredients that amp up the umami flavor to create the perfect vegetable forward accompaniment on any charcuterie board.
Israeli couscous, chicken and vegetables are served in a lightly spiced chicken broth.
This fresh take on tuna salad has garbanzo beans, veggies and a lemony vinaigrette dressing.
