Walnut and honey are two fabulous foods grown and made here in the Golden State (in addition to extra virgin olive oil, of course). So these chicken cutlets with honey-glazed walnuts caught our collective eye. (Click here to see recipe.)Our award-winning food writer friend, Marie Simmons, notes the honey-glazed walnuts in this dish – nicely spiked with garlic and ginger – are “so addictive you might want to double the recipe to have extras on hand for snacking.” (I’d serve them at a party, too, for noshing!)The walnuts also are great paired with these chicken cutlets, which are “coated with tangy honey, lemon and ginger sauce.” The recipe appears in Marie’s new book: Taste of Honey (Andrews McMeel Publishing, 2013).To make the glazed walnuts, extra virgin olive oil, ginger and garlic are cooked slowly over medium-low heat. The honey and walnuts are added; they’re cooked until the honey boils and sticks to the walnuts, and the walnuts turn golden. (Click here to see recipe.)The cutlets, meanwhile, are sautéed in extra virgin olive oil until lightly browned. They’re dressed with a sauce made from ginger, garlic, lemon juice, chicken broth and honey. The cutlets are garnished with the walnuts and scallions. Our Everyday Fresh oil would be perfect for this recipe.Bon appétit,California Olive Ranch Master Miller Bob Singletary
I wanted to really play up the almond vibes in these so I added in some super fine almond flour and toasted, sliced almonds. Bonus, these are also dairy free and use only one bowl! The texture in these is UNREAL--they are so soft and chewy and stay deliciously so for days. I give instructions...