The walnuts eventually make their way from the processing plant to the kitchen and, finally, to the table. We dined on a variety of walnut-bolstered dishes dished up by Buckhorn Catering, in honor of the harvest.
The menu included a velvety pureed butternut squash soup topped with a dollop of crème fraiche and toasted walnuts, as well as roasted salmon with dill sauce, penne with roasted seasonal vegetables and toasted walnuts, and a persimmon galette topped with (you guessed it) walnuts.
Feeling inspired? Take a cue from these creative uses of walnuts, or employ them in a variety of other delightful dishes.