Walnuts

The resemblance between a walnut and the human brain is uncanny – the wrinkled surface, the two hemispheres – and it so happens that walnuts are super beneficial for our brain health. Walnuts from Rancho la Vina Farm are a farmers market staple and for good reason; these local walnuts are delicious. The omega 3 fatty acid, especially ALA, are prevalent in this nut and known to improve cholesterol levels, lower blood pressure, reduce both inflammation and the risk of blood clots. The omega 3 fatty acids in walnuts are also shown to improve cognitive function and protect against age related decline. The fiber content in walnuts is a great prebiotic which is excellent for stimulating the growth and activity of beneficial gut bacteria. These nuts also have compounds that have been shown to lower the risk of certain cancers. Walnuts also contain magnesium, manganese, and copper, making them beneficial for bone health, improving bone density and preventing osteoporosis. We are going to make a delicious dip that can be served with warmed pita or crudités. 

Muhammara (Roasted Red Pepper and Walnut Dip) 

Yield: 4 Servings 

2 medium red bell peppers 
½ cup olive oil 
4 ounces day old bread or plain breadsticks 
1 cup toasted walnut halves
¾ cup white onion, minced 
1 garlic clove, minced 
2 tablespoons harissa paste 
2 tablespoons pomegranate molasses 
1 teaspoon ground cumin 
1 teaspoon sweet paprika 
½ teaspoon Aleppo pepper 
3 tablespoons tahini 
½ to 1 teaspoon sea salt 

Directions:

1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper; set aside. Trim and discard tops and bottoms from bell peppers. Cut each trimmed bell pepper lengthwise into 4 equal pieces; remove and discard ribs and seeds. Toss together bell pepper pieces and 1 tablespoon oil in a medium bowl. Arrange pepper pieces, skin side up, in a single layer on prepared baking sheet. Roast in preheated oven until tender, 15 to 20 minutes. Transfer roasted bell peppers to a medium bowl, and cover with plastic wrap. Let stand at room temperature to steam until completely tender and cool enough to handle, about 10 minutes. Remove and discard skins from bell peppers; set bell peppers aside. Reserve any juices in bowl.

2. Process breadsticks in a food processor until finely ground. Pass finely ground breadsticks through a fine wire-mesh strainer into a medium bowl. Set aside 1/2 cup fine breadcrumbs in a small bowl; reserve any remaining breadcrumbs and large un-sifted crumbs for another use. Process 1 cup walnuts in food processor until finely ground, about 30 seconds. Place ground walnuts in a separate small bowl; set aside. Pulse onion and garlic in food processor until well combined and finely minced, stopping to scrape down sides as needed, 3 to 5 pulses. Add roasted bell peppers and reserved juices to food processor; process until smooth, stopping to scrape down sides as needed, about 1 minute. Add ground walnuts, reserved 1/2 cup breadcrumbs, spicy pepper paste, pomegranate molasses, cumin, paprika, and Aleppo pepper; process until smooth, about 1 minute. Add tahini, salt, and remaining 1/2 cup oil; process until smooth and thick, about 30 seconds, pausing to scrape down
sides as needed 

3. Scoop muhammara onto a plate, and smooth out into an even circle. Using the back of a large spoon, swirl just inside the border to create a shallow moat, keeping the middle slightly mounded. Garnish with a drizzle of oil.