I had the pleasure of working with Family Circle Magazine on a tasty spring recipe featuring California Walnuts. My new obsession is my spiralizer, and getting these vegetables sliced into thin into ribbons is a creative way to replace a pasta dish on your menu (don’t get me wrong, I still love my fettucini!). These vegetables are steamed and then sautéed, and topped with a crunchy crumble of mushrooms, breadcrumbs, and tasty California Walnuts for a crunchy texture. I’ve been serving this with grilled chicken or some turkey meatballs for a healthy dinner idea!
- 2 tbsp. of butter, divided
- 1 tbsp. of olive oil
- 3 large rainbow carrots
- 1 bunch of asparagus
- 1 large yellow summer squash
- 1 cup of mushrooms
- 1 cup of California Walnuts
- 1 cup of panko bread crumbs
- Salt and Pepper to taste
- Place a pot of water on the stove and bring to a boil, salting the water. In a separate pan, heat 1 tbsp. of olive oil and 1 tbsp. of butter.
- Using a vegetable peeler, slice carrots, yellow squash, and asparagus into thin ribbons. Place in a mesh steamer above the boiling water and steam for 5-7 minutes, until the vegetables begin to soften.
- Meanwhile, in the pan with olive oil and butter, add in finely chopped mushrooms and walnuts, sauté until mushrooms soften and the walnuts begin to toast.
- Add in panko breadcrumbs to mushroom-walnut mixture and stir to combine. The breadcrumbs should absorb the oil and butter. Remove from heat and set aside.
- In a large pan, add in 1 additional tbsp. of butter and toss steamed vegetable ribbons for 2-3 minutes. Then stir in ¾ of the mushroom-walnut mixture. Season with salt and pepper.
- Remove from heat, add to a serving bowl, and top with remaining ¼ of the mushroom-walnut mixture, serve immediately.
Please Note: This posted was created in partnership with Family Circle and California Walnuts. All recipes, images and opinions are my own.