Nuts can add lots of flavor and crunch to your favorite dishes, and
they just happen to be good for you. In this week’s Recipes for Health,
Martha Rose Shulman celebrates the versatility of the walnut. As she
writes:
I routinely throw them into salads of all kinds, and
finely chopped walnuts can go into everything from omelets to pungent
Mediterranean nut-based sauces to soups, pasta dishes and of course
desserts. I consider them a pantry staple and keep a bag of shelled
walnuts in the freezer at all times. When unshelled walnuts are
available at my farmers’ market I keep them on hand as well. I use them
up so quickly that I probably don’t need to keep the shelled walnuts in
the freezer, but that’s where I always keep my nuts, because the oils in
nuts are volatile and they can become rancid if they are not kept in a
cool environment. I toast walnuts occasionally, but most often I prefer
the sweeter flavor of fresh untoasted walnuts.
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