Warm Red Cabbage Salad with Gorgonzola and Toasted Walnuts

-Toast ½ cup of walnut halves in a small skillet over medium heat for 3-5 minutes until nicely browned.

-Slice 1 red cabbage into thin strips.

-In a large sauté pan, add the following:

2½ TBS olive oil

2 TBS Balsamic vinegar

-Add the cabbage and cook for 5-7 minutes, being careful not to overcook the cabbage.

-Turn into a large serving bowl and season with salt and pepper.

-Sprinkle with 3-4 ounces crumbled Gorgonzola cheese and the toasted walnuts.

-Serve warm.

Walnut Dill Sauce

This sauce is delicious with salmon or tuna.

-Roughly chop up ½ bunch of dill and ½ bunch cilantro

-Chop up a few green onions.

-Put the dill, cilantro and green onions in a blender.

-Add in the following:

1/3 cup walnuts

1 TBS lemon juice

½ cup walnut oil

Sea salt and fresh pepper to taste

-Blend until smooth and taste for salt.

-Eat with in 24 hours.

Sweet Corn, Radish and Arugula Salad with Blue Cheese and Toasted Walnuts

-Husk 2 ears of sweet corn, then cut the kernels off the cob.

-Slice ½ bunch of Pink Beauty radishes into thin rounds. 

-Wash and spin dry 2 bunches of arugula. 

-Put the arugula in a bowl and top with the corn and radishes.

-Lightly toast ¼ cup raw walnut pieces.

-Toss the salad with 3 TBS olive oil and some sea salt and pepper. 

-Add 2 TBS Balsamic vinegar and very lightly toss again. 

-Sprinkle on the nuts and add ¼ cup crumbled blue cheese (or Parmesan) and some cherry tomatoes (optional).