If you’re looking for some fresh, unique additions to your holiday table this year, look no further than the humble walnut. The following walnut swap recipes using Fisher Nuts are not only creative and impressive, they make use of a holiday nut that is often only utilized for cookie-baking. Instead, we’re making walnuts the star of the table, with a fun new take on green beans, a sweet potato casserole that isn’t anything like grandma's, and a crisp you'll add to your dessert arsenal. Walnut fans, we just made your winter entertaining season that much more delicious.

Green Bean Casserole with Walnut Gremolata

green bean casserolepinterest

Yields: 8 servings
Prep Time: 20 mins
Total Time: 1 hour

INGREDIENTS

FOR CASSEROLE

2 lbs. green beans, trimmed
1 tbsp. extra-virgin olive oil
1 small yellow onion, chopped
8 oz. sliced mushrooms (wild or button)
2 cloves garlic, minced
1/4 c. (4 tbsp.) butter
1/4 c. all-purpose flour
2 c. whole milk
1 c. chicken or vegetable stock
Kosher salt
Freshly ground black pepper

WALNUT GREMOLATA
1/4 c. extra-virgin olive oil
1 cup Fisher Walnut Halves and Pieces, roughly chopped
1/2 tsp. Kosher salt
1/3 c. chopped fresh flat-leaf parsley
1 tbsp. finely grated lemon zest (about 1 lemon)
1 large clove garlic, minced

DIRECTIONS

  1. Preheat oven to 375°.
  2. Prep green beans: Prepare an ice bath by filling a large bowl 1/3 full with cold water, and adding 6 to 8 ice cubes. In a large pot of salted boiling water, add green beans and cook until bright green and crisp-tender, about 3 minutes. With a slotted spoon or tongs, transfer green beans to ice bath to cool completely, then drain and transfer to a large bowl.
  3. Casserole filling: In a large Dutch oven, heat oil over medium heat. Add onions and cook, stirring occasionally until tender and slightly golden, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden, about 5 minutes more. Stir in garlic.
  4. Add the butter in the same skillet over medium heat. Move the mushrooms and onions to the side of the pan and whisk in flour; cook until golden, about 2 minutes. Gradually whisk in milk and stock and bring to a simmer. Cook until thickened, stirring occasionally, about 4 minutes. Season to taste with salt and pepper.
  5. Remove from heat, add greens mixture, and toss until ingredients are coated in the sauce. Bake until warmed through and bubbling around the edges, about 20 minutes.
  6. Meanwhile, heat olive oil in a shallow oven-proof skillet and add the walnuts. Put the skillet in the oven and toast for 8 minutes. Remove to a large bowl to cool. Stir in parsley, lemon zest, and garlic. Sprinkle over the warm casserole and serve immediately

Honey-Walnut Sweet Potato Casserole

sweet potato casserolepinterest

Yields: 8-10 servings
Prep Time: 20 mins
Total Time: 1 hour 35 mins

INGREDIENTS

FOR SWEET POTATOES
6 large sweet potatoes, skin on
6 tbsp. (3/4 stick) butter, melted
1 tbsp. honey
1 tsp. pure vanilla extract
1/2 c. whole milk
2 large eggs
1/2 tsp. Kosher salt

FOR STREUSEL
1/3 c. dark brown sugar, packed
2/3 c. all-purpose flour
4 tbsp. butter, melted
3 tbsp. honey
2 c. Fisher Walnut Halves and Pieces, chopped
1/4 tsp. Kosher salt

DIRECTIONS

  1. Preheat oven to 325.°
  2. Place sweet potatoes in a steamer rack in a large pot. Fill the pot with water and steam until completely tender, about 35 to 40 minutes. Drain and let cool slightly. Slit the skins open and remove the flesh into a large bowl, discarding the skin.
  3. Stir together sweet potatoes, butter, honey, vanilla, milk, eggs, and salt together until smooth and creamy. Pour into a 9 x 13 baking dish and spread into an even layer.
  4. For streusel: In a medium bowl, stir together sugar, flour, butter, and honey loosely to absorb the dry bits. Stir in walnuts quickly to make clumps. Sprinkle the clumps evenly over potatoes.
  5. Bake until cooked through and golden on top, about 40 minutes.
  6. Serve warm.

    Walnut Pear Crisp

    walnut pear crisppinterest

    Yields: 8- servings
    Prep Time: 25 mins
    Total Time: 1 hour 5 mins

    INGREDIENTS

    FILLING
    6 Bartlett Pears, cored and sliced
    2 tbsp. sugar
    Juice of 1/2 lemon
    1 tsp. ground cinnamon

    TOPPING
    3/4 c. all-purpose flour
    3/4 c. old fashioned oats
    1/4 c. granulated sugar
    1/4 c. lightly packed dark brown sugar
    1/2 tsp. kosher salt
    1/2 c. (1 stick) butter, cold, cut into cubes
    1/2 c. Fisher Walnut Halves and Pieces, roughly chopped
    Vanilla ice cream, for serving

    DIRECTIONS

    1. Preheat oven to 375°. In a large 9 x 11 inch ovenproof casserole, toss pears with 2 tablespoons sugar, lemon juice, 1 tablespoon water, and cinnamon.
    2. In a large bowl, whisk together flour, oats, brown sugar, 1/4 cup sugar, and salt. Using a pastry cutter (or your hands), incorporate butter into flour mixture until it resembles coarse crumbs. Add nuts and squeeze mixture with your hands until big, moist clumps form.
    3. Scatter nut mixture on top of pears and bake until pears are bubbling and topping is golden, about 45 minutes. Let cool 10 minutes. Serve warm, with vanilla ice cream.

    Photographer: Jenny Huang; Photo Assistant: Shri Prasham Parameshwaran; Food Stylist: Tyna Hoang; Food Stylist Assistant: Paul Wang; Prop Stylist: Paige Hicks; Prop Stylist Assistant: Paulina Velez, Emi Maus.