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Give thanks for walnuts By Sarah Lemon Nov 23, 2022 12:45 AM A A 4 View all photos Brussels Sprouts Slaw With Walnuts and Pomegrante Seeds. Just about any sturdy vegetable that can be torn, shaved or sliced into a culinary confetti will work. [Tammy Ljungblad/Kansas City Star] Roasted Pumpkin Salad With Leeks. [Kirk McKoy/Los Angeles Times] Roasted Pear Crumble is a delicious and nutritious dessert. [Tammy Ljungblad/Kansas City Star] Pumpkin Pie Porridge gets a flavor boost from pumpkin pie spices and a nutritional boost from pumpkin puree, applesauce and walnuts. [Tammy Ljungblad/Kansas City Star] This Thanksgiving — more than any other I can recall — my focus will be gratitude. That’s because my attention won’t be consumed by preparing or gobbling a spread of traditional foods. My family’s shift to a Saturday feast affords ample reason and opportunity in the preceding days to ponder what it means to be truly grateful and express appreciation for life’s gifts. Some of those gifts — in the down-to-earth sense — are locally grown pears, apples, squashes, root vegetables and, in particular this year, walnuts. At the final outdoor farmers market of the season in Medford, I hoped to stock up on tree-ripened fruits from Monica Rey’s Green Ridge Farm in Gold Hill. But all that remained at Rey’s stall by late morning was a 15-pound woven sack of walnuts in their shells. I weighed the sack’s $45 cost against the nuts’ relative scarcity. Local walnuts came on late this year, Rey, said, explaining that she rushed to dry these in time for the last market of the season. Anticipating my kids’ delight in cracking open the crinkled shells, I said I’d take the bag. Walnuts have been a windfall of calling the Rogue Valley my home for the past 25 years. At my former residence, a walnut tree yielded several bumper crops to share with family and friends — even to mail as holiday gifts — before the tree was cut down. In my new neighborhood, a walnut tree en route to my kids’ school offered handfuls of gleaned nuts last year, but we haven’t seen the same abundance this fall. So a bag of clean, dry nuts seemed a smart investment in a winter’s worth of salads, sweets and snacks. If my family’s classic Thanksgiving dessert didn’t rely on pecans, I would bake our pie with just-harvested walnuts. Even at this late date for menu planning, walnuts could be simply incorporated into the Thanksgiving feast. Purchasing a stalk of Brussels sprouts with the intent to roast them, I easily could shift to this light, flavorful slaw with walnuts and pomegranate seeds or dried cranberries. Also in the fall veggie vein is this roasted pumpkin salad, which plays on the palate almost like the popular French bistro salad of frisée and bacon lardons. In decades of eating and preparing Thanksgiving foods, I’ve only become more convinced the feast needs more vegetables, particularly salads — and not just commonplace, insipid spring mix. This salad has heft and richness on its side to compete with the day’s typically unctuous recipes. And because the components of this salad can be prepared a day in advance, getting it to the table won’t require another rack in the oven or spot on the stovetop. Or consider it a vehicle for leftover turkey or a lighter main course anytime throughout the cold season. Lighten up the Thanksgiving dessert course with roasted pear crumble, another easy swap for cooks who have a few pears on hand, walnuts and such pantry staples as rolled oats and warming spices. Serving the pear halves with yogurt cuts calories, but go ahead and dollop on some whipped cream. For a breakfast of rolled oats, add interest with leftover pumpkin puree and walnuts. This porridge almost doubles as dessert and pleases fans of pumpkin-pie spice with far more health benefits than a latte or muffin. Walnuts’ health properties reign over the realm of nuts, where they claim the highest levels of both omega-3 and omega-6 fatty acids, more than twice the amount of omega-3 than their nearest competitors, pistachios and macadamia nuts. Walnuts have almost twice the amount of omega-6 in Brazil nuts and pecans. And walnuts don’t even top the list of fattiest nuts, according to the California Walnut Commission. So give thanks for walnuts and celebrate them, along with my family, in both the season’s festive and wholesome foods. Reach features editor Sarah Lemon at 541-776-4494 or [email protected] Brussels Sprouts Slaw With Walnuts and Pomegranate Seeds 14 fresh Brussels sprouts 1/4 cup coarsely chopped walnuts, toasted 3 tablespoons crumbled pecorino Romano cheese 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice Pinch of salt Dash of coarsely ground pepper 1 to 2 tablespoons pomegranate seeds or dried cranberries Trim away bottom of each of the Brussels sprouts and discard any loose or discolored leaves. Use a very sharp knife and carefully slice each sprout into thin slices. You want sprouts to be shaved. Alternatively, use a French mandoline with guard to thinly shave sprouts. Place sprouts in a medium bowl and, using fingers, separate sprouts into smaller shreds. Add the walnuts, cheese, olive oil, lemon juice, salt and pepper. Toss gently to coat evenly. Place in a serving bowl and sprinkle with the pomegranate seeds. Serve at room temperature. Makes 4 servings. Roasted Pumpkin Salad 10 cups cubed pumpkin (peeled and seeded), cut into 1-inch pieces (from about 7 pounds of pumpkin) 3 cups red pearl onions, peeled and trimmed 6 tablespoons olive oil, divided 1 1/8 teaspoons salt, divided Freshly ground black pepper, to taste 3/4 teaspoon minced, fresh rosemary 1 teaspoon minced, fresh thyme 6 slices bacon, cut crosswise into 1/4-inch strips 1 medium leek 1 teaspoon minced garlic 1/4 cup dry white wine 1/4 cup plus 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 1/2 cup walnut oil 1 cup walnut halves 2 heads frisee, leaves separated from root 6 cups lightly packed mesclun mix or mixed greens Heat oven to 375 F. In a large bowl, toss the pumpkin and onions with 3 tablespoons of the olive oil, 1/2 teaspoon of the salt, several grinds of pepper, the rosemary and thyme. Place vegetables on a foil-lined baking pan and roast in preheated oven until softened and lightly caramelized, for about 45 minutes, tossing every 15 minutes for even coloring. Remove pan and allow pumpkin and onions to cool to room temperature. Meanwhile, in a large skillet over medium heat, cook the bacon until crisp, for 10 to 12 minutes. Remove pan from heat and transfer bacon to a paper towel-lined plate to cool. Drain all but 3 tablespoons bacon fat, discarding or reserving the rest for another use. Clean the leek by peeling away and discarding any old, outer leaves, trim away dark-green leaves and reserve white and very light-green base. Trim root end, then halve leek lengthwise. Rinse leek under cold, running water, feeling between the layers to loosen and dislodge any dirt or grit. Slice crosswise into 1/4-inch strips. Finally, rinse the pieces in a colander under cold water, ensuring they’re totally clean. Add leek strips to pan of bacon fat and place over medium-high heat. Cook, stirring frequently, until leeks soften and just begin to color, for about 5 minutes. Stir in the garlic and cook until aromatic, for about 30 seconds. Stir in the white wine and cook, scraping up any flavorful bits that stick to bottom of pan, wine evaporates, for 2 to 3 minutes. Remove from heat. Place leek strips and any cooking liquid in a medium bowl. Whisk in the vinegar and mustard. Drizzle in the walnut oil while whisking to emulsify. Season with 1/8 teaspoon of the salt and a few grinds of pepper, or to taste. Set aside in a warm place. Toss the walnuts with remaining 3 tablespoons olive oil and 1/2 teaspoon salt. Spread on a sheet pan and toast in oven at 375 F until nuts are fragrant and a rich brown color, for 6 to 8 minutes. Remove and cool slightly. Set aside. Salad components may be made up to this point 1 day in advance. Refrigerate components separately and warm dressing before folding into salad. In a large serving bowl, toss the greens with two-thirds of vinaigrette. Gently fold in roasted pumpkin and onions, crisped bacon and toasted walnuts. Add extra vinaigrette as needed to lightly coat ingredients. Serve immediately, or cover and chill until needed, up to several hours in advance. Allow to warm slightly before serving. Makes 10 servings. Roasted Pear Crumble 3 ripe pears, unpeeled, halved and cored 1 1/2 tablespoons unsalted butter, melted and divided 1/2 cup old-fashioned rolled oats 3 tablespoons chopped walnuts 4 teaspoons honey, divided 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 1 (5.3-ounce) carton nonfat vanilla yogurt Preheat oven to 400 F. Spray an 8-inch baking dish with nonstick spray. Line a baking sheet with aluminum foil and spray with nonstick spray. Arrange the pears, cut sides up, in prepared baking dish. Brush pears lightly with 1 tablespoon of the melted butter. Place dish on 1 side of preheated oven. Bake, uncovered, for 20 minutes, or until pears are tender when pricked with a fork. Meanwhile, place the oats in a small mixing bowl and drizzle with remaining 1/2 tablespoon melted butter. Stir to coat well. Stir in the walnuts, 3 teaspoons of the honey and the cinnamon to coat evenly. Spread oat mixture in a single layer on prepared baking sheet. Bake, uncovered, alongside pears for 7 to 8 minutes or until golden-brown, stirring every 3 minutes. Remove from oven and set aside. Stir remaining 1 teaspoon honey and the vanilla into yogurt. To serve, place a warm pear, cut side up, in an individual serving dish. Drizzle with about 1 tablespoon yogurt mixture and sprinkle with about 2 tablespoons oat mixture. Makes 6 servings. Pumpkin Pie Porridge 3/4 cup skim or 1-percent milk 1 cup old-fashioned rolled oats 1/2 teaspoon pumpkin pie spice 1/4 cup canned pumpkin puree 1/4 cup cinnamon applesauce 4 teaspoons brown sugar 2 tablespoons chopped walnuts or pecans, toasted, if desired In a small saucepan, over medium high heat, bring the milk to a boil; reduce to a simmer and stir in the oats and pumpkin pie spice. Continue to stir and cook over low heat for 4 minutes. Add the pumpkin and applesauce and blend well. Cook for an additional 30 to 60 seconds. Divide between serving bowls. Sprinkle each bowl with 2 teaspoons of the brown sugar and 1 tablespoon of the nuts. Serve warm. Makes 2 servings (each serving approximately 1/2 cup).