Diamond Foods offers a recipe for walnut cookie balls that involves a mixture of walnuts, flour, butter, sugar and spices. For a savory option, cooks can consider the recipe for shaved zucchini with ricotta and walnuts.
To make the walnut cookie balls, place 1 1/2 cups of Diamond of California chopped walnuts in a single layer on a baking sheet, and roast them at 350 degrees Fahrenheit for five minutes or until they are aromatic. Cream 2 sticks of softened butter in a bowl, and beat in 1/2 cup of powdered sugar, 2 teaspoons of vanilla extract, 1/4 teaspoon of ground nutmeg and 1/8 teaspoon of salt. Fold in 2 cups of flour and the toasted chopped walnuts, and roll pieces of the dough into 1-inch balls. Arrange the cookie balls on ungreased baking sheets, and bake them at 350 degrees Fahrenheit for 15 minutes or until they are firm and golden brown. Gently toss the cookies through powdered sugar while they are hot, and allow them to cool completely before applying another layer of powdered sugar.
To make the zucchini salad with ricotta and walnuts, peel 1 large zucchini into long strips. Dress the zucchini strips with 3 tablespoons each of freshly squeezed lemon juice and extra-virgin olive oil. Add salt and black pepper to taste. Scatter 1/4 cup of ricotta and 1/2 cup of toasted Diamond of California walnut pieces over the zucchini, and sprinkle more olive oil, salt and pepper on top.