Walnut Banana Bread

A classic banana bread recipe is enhanced by the unique flavor of Fisher Chopped Walnuts.

Yield: 14 Servings

Prep Tiem: 10 Mins.

Cook Time: 55 Mins

For a Fresh Twist: Stir 1 cup chocolate chips into batter. This recipe makes one 9 x 5-inch loaf pan or 3 mini pans

Directions

1. Cream butter and sugar in an electric mixer. Add eggs and vanilla extract; mix until blended. Add bananas. Mix in flour mixed with baking powder and cinnamon until just blended. Stir in walnuts.

2. Spread mixture in a greased 9 x 5-inch loaf pan. Bake 55 to 60 min. at 350°F or until toothpick inserted in center is clean when removed. Let sit for 10 min., loosen edges from pan with a knife, remove from pan and cool on a wire rack.

Roasted Beet and Walnut Salad

Yield: 6 Servings

Prep Time: 10 Mins.

Cook Time: 45 Mins

This is a dish that is as much about vibrant-looking, healthy eating as it is about flavor! The slight spiciness of the harissa counters the sweetness of the beets while the walnuts add that necessary crunch and creaminess. Make this dish well in advance and simply sprinkle with the nuts and mint just before serving. The mint has an almost cooling effect. While many recipes call for toasting the walnuts beforehand, this recipe does better with them in their natural, glorious form!

Directions

1. Roasting the beets: Preheat the oven to 350º F. Wash the beets and remove the stem and root ends. Wrap each beet in aluminum foil so that the opening is at the top of the beets. Roast for 45 minutes or until a knife inserted into the center enters easily.

2. Make the dressing: In a medium bowl, whisk together the olive oil, cider vinegar, Dijon and harissa with 1/4 cup cold water.

3. Assemble the dish: Place the beet slices in a single layer on a tray and season with salt. Drizzle generously with dressing. Top with the walnuts and mint leaves.