156 walnut oil recipes

Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.

Raw carrot and orange salad with currants, walnuts, lemon juice, and a pinch of red pepper flakes. A bright, no-cook side dish dressed in olive oil.

Crisp steamed asparagus on baby lettuce with toasted hazelnuts and a tarragon-Dijon vinaigrette made with hazelnut oil. An elegant make-ahead salad or appetizer.

Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.

Rustic Italian focaccia-style flatbread made with cornmeal and studded with walnuts, dimpled and drizzled with olive oil and sea salt. Vegetarian, versatile, and endlessly snackable.

Orange oatmeal cookies sweetened with banana, honey, and orange juice concentrate. A low-fat cookie with no butter, no oil, raisins, walnuts, and fresh orange zest.

Vermicelli tossed with toasted walnuts, garlic-infused olive oil, pecorino cheese, and fresh parsley. A rustic Italian pantry pasta that comes together while the water boils.

Melomacarona, traditional Greek honey cookies made with oil instead of butter, dipped in warm honey syrup and topped with chopped walnuts. Egg-free and butter-free.

Fresh spinach and walnut salad with green onions in a simple lemon-olive oil dressing. A crisp, vegan side salad with a salt-wilting technique for tender leaves.

Walnut orange salad with honey-cinnamon marinated oranges, mixed greens, radishes, and purple onion dressed in olive oil. A bright, no-vinegar salad with natural citrus dressing.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Greek grape salad (stafili salata) with halved grapes, tomatoes, celery, walnuts, and crumbled feta dressed in olive oil and white wine vinegar. A fresh, unexpected Mediterranean salad.

Hearty vegetarian mostaccioli in a wine-simmered crushed tomato sauce with toasted walnuts, sherry pepper oil, julienned zucchini, and red peppers, broiled under bubbly mozzarella and fresh basil.

Cinnamon apple bundt cake made with whole wheat flour, fresh apple slices, walnuts, and apple juice. A lighter oil-based cake dusted with powdered sugar, best served warm.

Moroccan carrot and orange salad with shredded carrots, fresh orange segments, currants, walnuts, and red pepper flakes in a lemon-olive oil dressing. A vibrant no-cook side dish.

Greek sesame turnovers filled with ground walnuts, almonds, and sesame seeds in an olive oil pastry. Finished with orange flower water and powdered sugar for a fragrant, flaky bite.