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Favorite recipes

Walnut Meatless Meatballs

Total time: 42 minutes     Serves: 4

1 tablespoon olive oil
1/4 cup minced onion
1 teaspoon minced garlic
1 tablespoon tomato paste
1/2 cup California Walnuts, chopped
1/4 cup cooked brown rice
1/4 cup chopped roasted red peppers
1/4 cup panko breadcrumbs
1/4 cup Parmesan cheese
1 tablespoon Italian seasoning
2 tablespoons chopped Italian parsley
1 egg, beaten


Preheat oven to 375 F and line baking sheet with parchment paper.

In small skillet over medium heat, heat oil. Add onion and garlic; saute 1 minute. Add tomato paste and cook 1 minute. Transfer to food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, Italian seasoning, parsley and egg. Pulse until combined but not mushy.

Form into eight equal balls and place on prepared baking sheet. Cook 12 minutes, or until firm to touch. Serve with sauce of choice.

Mini Chocolate-Beet Cheesecakes with Maple-Orange Glaze

Serves: 12

1/2 cup all-purpose flour
1/4 cup chopped walnuts
3 tablespoons salted butter, softened

1 jar (15 ounces) Aunt Nellie's Sliced Beets
1 package (8 ounces) cream cheese, softened
1/4 cup pure maple syrup
1 large egg
1/2 cup semi-sweet chocolate chips, melted

2 tablespoons frozen orange juice concentrate
3 tablespoons pure maple syrup
1/8 teaspoon ground cinnamon
whipped cream (optional)


Preheat oven to 350 F. Line 12 medium muffin cups with foil liners.

To make crust: In medium bowl, combine flour and walnuts.
Using fork or pastry blender, cut in butter until mixture resembles fine crumbs. Place about 1 tablespoon mixture into each lined muffin cup. Lightly press crumbs into bottom. Bake 5-6 minutes, or until crust begins to brown.

To make cheesecake: Drain beets, reserving 2 tablespoons liquid. In blender, puree 1/2 cup beets and reserved liquid until smooth; set aside. Dice remaining beets; set aside.
In large bowl, combine cream cheese and syrup. Beat until smooth. Add egg; mix until blended. Stir in reserved pureed beets. Add melted chocolate; mix well. Spoon about 3 tablespoons cream cheese mixture into muffin cups over warm crusts. Bake 15 minutes, or until filling is set. Let cool to room temperature. Place cheesecakes in refrigerator at least 30 minutes.

To make topping: In small saucepan, combine reserved diced beets, orange juice concentrate, syrup and cinnamon. Cook and stir over medium heat until mixture comes to boil, stirring frequently. Continue cooking and stirring until mixture thickens and appears glossy, 5-8 minutes. Remove from heat; let cool to room temperature. 

To finish: Remove cheesecakes from muffin liners. Top evenly with glazed beets. Serve with whipped cream, if desired.