DESCRIPTION
‘Tis the season for variety, and pecans make for a nutritious and versatile snack. Pair them with a number of accouterments – from fruits and vegetables to cheese and chocolate – for a simple yet impressive snack platter, you can serve during holiday festivities.
Recipe notes:
INGREDIENTS
- Roasted red pepper pecan dip (see recipe notes)
- Pecan, bacon and Jalapeno cheese ball (see recipe notes)
- Assorted seasonal fresh fruit like blueberries and apples
- Assorted seasonal fresh vegetables like peppers, cherry tomatoes and cucumbers
- Assorted dried fruit like figs, dried apples
- Toasted pecan halves
- Honey
- Whole grain mustard
- Olives
- Cured meat, if desired
- Crackers or bread toasts
- Dark chocolate
INSTRUCTIONS
- To assemble: arrange pecan, bacon and jalapeno cheese ball, roasted red pepper dip, and desired accouterments on a large platter, cutting board, or slate slab and allow guests to serve themselves.
DESCRIPTION
Part pumpkin, part cheesecake, this walnut tart is a nice alternative to traditional pumpkin pie.
Recipe by Patty Mastracco.
INGREDIENTS
SWEET TART CRUST
- 1 1/4 cups flour
- 1/3 cup California walnuts, finely chopped
- 1/3 cup powdered sugar
- 1/3 cup salted butter, softened
- 1 large egg
FILLING
- 1 (15 ounce) canned pumpkin
- 4 ounces low-fat cream cheese, softened
- 1/2 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 egg plus 1 egg yolk
- 1/2 cup California walnuts, coarsely chopped
INSTRUCTIONS
SWEET TART CRUST
- Stir together flour, walnuts and powdered sugar in a medium bowl. Stir in butter and egg. Stir well with a fork until a soft dough forms. Gather into a ball and wrap tightly. Refrigerate for at least 1 hour or until dough is easy to handle.
- Preheat oven to 350℉ and coat a 9-inch tart pan with a removable bottom with nonstick cooking spray.
- Lay pastry dough on a lightly floured board and roll into an 11-inch circle. Press onto the bottom and sides of prepared pan and poke with a fork on the bottom and sides. Bake for 20 minutes.
FILLING
- While crust is baking, whisk together pumpkin and cream cheese in a medium bowl until smooth. Add brown sugar, pumpkin pie spice, vanilla extract, egg and egg yolk, beating until incorporated.
- Pour into prepared crust and top with walnuts. Bake for 40 minutes or until the filling is set when the pan is gently tapped.
- Remove from oven and let cool. Cover and refrigerate until ready to serve.
- Optional: When ready to serve, top each slice with a dollop of whipped cream.
DESCRIPTION
What’s not to like about this exotic, golden yellow rice bowl, packed with powerful flavors and nutrients, compliments of pistachios, chickpeas, spinach, avocado, and cranberries? Just cook up the flavorful rice, and add the toppings right before eating it. You can also meal prep this recipe and create ready to go meals for lunch or dinner. Recipe by Sharon Palmer, RDN, The Plant-Powered Dietitian.
INGREDIENTS
Turmeric Rice
- 1 tablespoon extra virgin olive oil
- 1 cup brown rice, uncooked
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 teaspoons turmeric
- ½ teaspoon freshly ground black pepper
- 2 cups water
- 1 cube vegetable bullion
- 1 teaspoon agave syrup
- ½ lemon, juiced
Toppings
- 1 cup canned chickpeas, rinsed, drained
- 1 cup pistachios, shelled
- ½ cup dried cranberries
- 1 avocado, sliced
- 1 cup fresh spinach
- Extra virgin olive oil (if desired)
INSTRUCTIONS
To Prepare Turmeric Rice
- Heat olive oil in a medium pot. Add rice, ginger, garlic, turmeric, and black pepper and sauté for 2 minutes. Add water, vegetable bullion, and agave syrup. Stir well, cover, and cook over medium heat—stirring occasionally to prevent from sticking—for about 40 minutes, until just tender, but not mushy. Stir in lemon juice and remove from heat.
To Prepare Bowls
- Divide turmeric rice into bowls (2 for large servings, or 4 for small servings). Divide the toppings among the servings (2 or 4) and arrange on top of the rice: chickpeas, pistachios, dried cranberries, avocado slices, and spinach. Top with a drizzle of extra virgin olive oil if desired.
DESCRIPTION
Lowcountry Shrimp Tostada with Mango Pistachio Salsa. Recipe by Ben Berryhill.
INGREDIENTS
- 2 pounds Fresh Shrimp, remove shells and veins
- 2 tablespoons BBQ spice
- ½ stick Butter, melted
Mango Pistachio Salsa
- 1 cup Mango, peel, remove seed and small to medium dice
- ¼ cup Whole Roasted Pistachios, lightly crushed
- 1 each Serrano Chile, minced
- 3 tablespoons Red Bell Pepper, remove seeds, ribs and finely diced
- 2 tablespoons Basil Leaves, Chopped (I used purple basil)
- 1 tablespoon Olive Oil
- 1 each Baby Romaine, remove and discard outer leaves, chop hearts
- ½ each Lime, juice
- Salt, to taste
- 2 tablespoons Cotija, grated
INSTRUCTIONS
- Lay shrimp flat on cutting board and line up backs to bellies and run a skewer thru the center, there should be 8-12 shrimp on each skewer. Season with BBQ spice and baste with melted butter. Cook over hot coals until done. Re-baste with melted butter.
Mango Pistachio Salsa
- Combine all ingredients and toss together. Place on top of fried round corn tortilla chips. Garnish with Cotija.
DESCRIPTION
Chocolate Chip Pistachio Bark. Recipe by Sherene Chou, MS, RD.
INGREDIENTS
- 1C Chocolate Chips, dark or semi-sweet
- 1/2 C Pistachios, chopped
INSTRUCTIONS
- Lay parchment on baking sheet.
- Roughly chop pistachios.
- Melt chocolate chips in the microwave for 30 seconds or stovetop in a separate bowl over boiling water.
- Spread melted chocolate on parchment.
- Sprinkle the chopped pistachios on top.
- Freeze for 20-25 minutes.
- Break apart into uneven pieces.
DESCRIPTION
Naturally sweet pecans combine with oats, cinnamon, and dried apples for a delicious, wholesome snack that can be enjoyed on its own or on top of yogurt for breakfast.
INGREDIENTS
- 2 cups old fashioned oats
- 1/2 teaspoon cinnamon
- 1 teaspoon grated fresh ginger
- 1 cup fresh pecan halves
- 1/4 teaspoon salt
- 1/4 cup safflower or pecan or any unflavored oil such as canola or vegetable
- 6 tablespoons packed light brown sugar
- 1 egg white
- 1 cup dried apples, chopped into approximately 3/4-inch pieces
INSTRUCTIONS
- Preheat oven to 300 degrees F. In a large bowl, mix together oats, cinnamon, ginger, pecans, salt, oil, brown sugar and egg white. Pour mixture in a single layer onto large rimmed baking sheet. Bake for 30 minutes, stirring gently halfway through cooking, to not break up clusters.
- After 30 minutes, gently stir in dried apple pieces, and bake for an additional 10 minutes. Let cool completely before serving. Store leftovers in an airtight container. Makes 4 1/2 cups. Serving size is 1/4 cup.
DESCRIPTION
Put a delicious twist on this classic breakfast dish with pecans. Simply combine pecan pieces into the mix and sprinkle additional on top for a flavorful crunch that can be made ahead of time for a weekday morning or if entertaining guests.
Recipe submitted by Jessica Hylton-Leckie, Jessica in the Kitchen.
INGREDIENTS
- 1 cup raw pecan pieces + more for topping
- Cooking spray for coating pan
- 1 3/4 cup gluten free or regular baking flour mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 flax eggs or equivalent amount of egg replacer* or two eggs
- 1 cup coconut sugar or other sugar
- 1/2 cup coconut oil or pecan oil
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- 1/2 cup plain soy yogurt or regular yogurt
- 3/4 cup ripe mashed bananas*
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Prepare your 9 x 5 banana bread pan by coating the inside of pan with cooking spray and then sprinkling with a bit of the flour mix. Set aside.
- In a medium sized bowl, sift the 10 ounces (1 3/4 cup) of the flour mix, baking powder, baking soda and sea salt and whisk to combine.
- In a mixer attachment bowl, add the flax eggs/egg replacer/egg, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
- Scrape the vanilla bean and add to the mixture. Add the soy yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
- Add in 1/2 of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
- Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick.
- Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top.
- Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. You don’t want it to come out clean, so watch your banana bread from about 50 minutes depending on your oven.
- Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
- Allow the bread to cool completely. Slice as desired. Enjoy!
Recipe notes:
- Flax egg recipe: 2 tablespoons ground flaxseed meal mixed with 6 tablespoons water.
- Look for very ripe bananas – with dark or black skin.
DESCRIPTION
Blogger Andie Mitchell shares a recipe perfect for grilling season – delicious chicken thighs with Moroccan spices paired with a flavorful pecan couscous.
INGREDIENTS
For the marinade
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons lemon juice (juice of 2 lemons)
- 1/4 cup pitted prunes, coarsely chopped
- 1/4 cup pitted green olives
- 4 garlic cloves, peeled
- 2 pounds boneless, skinless chicken thighs, trimmed
For the pecan couscous
- 3/4 cup fresh pecans, chopped
- 2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cups couscous
- 2 tablespoons lemon juice (about 1 lemon)
- 1/4 cup fresh parsley, finely chopped
- 1/3 cup pitted prunes, finely chopped
- 1/3 cup pitted green olives, sliced
INSTRUCTIONS
- In a small bowl, whisk together the paprika, cumin, 1 teaspoon salt, ¾ teaspoon pepper, turmeric, cayenne, cinnamon, and ginger.
- In a food processor, pulse the olive oil, prunes, olives, garlic, and spice mixture until smooth paste forms, about 1 minute, scraping down sides of bowl as needed. Transfer the paste to a large bowl with the chicken thighs and toss to coat them well. Cover and refrigerate for at least 30 minutes and up to 1 day.
- On a gas grill, turn all burners to medium-high, cover, and heat until hot, about 15 minutes. Once hot, oil your cooking grates. Arrange chicken on the grill. Cover and cook for 10 minutes, flip over, and cook for an additional 6 to 8 minutes, until the chicken registers 185 degrees on an instant-read thermometer. Transfer the chicken thighs to a platter, tent with aluminum foil, and let rest for 10 minutes.
- While the chicken is grilling, make the couscous: In a medium saucepan, bring the broth, salt, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous stand for 5 minutes. Use a fork to fluff the couscous and stir in the lemon juice, parsley, prunes, olives, and pecans. Taste and adjust seasoning with salt and pepper as desired.
- Arrange the couscous on a large platter, top with the cooked chicken thighs, and serve with lemon wedges, if desired.
DESCRIPTION
A soothing treat. Made with fragrant, dairy-free almond milk, it’s the perfect finale to a long day of holiday shopping.
INGREDIENTS
- 2 cups vanilla-flavored almond milk
- 2 ounces spiced rum
- 1 ounce brandy
- 1/3 teaspoon almond extract
- 1/2 teaspoon cinnamon
- 1/3 teaspoon nutmeg, plus more for garnish
- Light whipped cream to garnish
- Sliced almonds to garnish
INSTRUCTIONS
- Over low heat, combine almond milk, rum, brandy, almond extract, cinnamon and nutmeg in a medium saucepan, stirring constantly with a whisk until very warm.
- Pour into large mugs, leaving an inch of room to the top. Top with whipped cream, sliced almonds and a sprinkle of nutmeg.
DESCRIPTION
In this easy dinner recipe, tender penne pasta is tossed in a rich basil pesto made with toasted hazelnuts. Make this a heartier vegetarian meal by adding roasted mushrooms or chickpeas, or serve it alongside grilled chicken or fish.
INGREDIENTS
Pasta
- 1 pound penne, cooked to al dente
- ¾ cup Hazelnut Pesto (recipe below)
- 2 tablespoons roughly chopped toasted hazelnuts
- 2 tablespoons shaved Parmesan cheese
Pesto
- 5 cups loosely packed basil leaves
- 2 cloves garlic, peeled
- ½ cup toasted hazelnuts
- ½ cup shaved Parmesan cheese
- ¾ cup extra virgin olive oil
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- Make the pesto. Add the basil, garlic, hazelnuts, Parmesan cheese, and ¼ cup of the olive oil to a blender or food processor. Pulse in 10 to 15 second intervals to chop all ingredients. With the machine on low, slowly pour in the remaining olive oil. Scrape the sides of the container as needed.
- Blend for about 20 seconds until all ingredients are finely chopped and a thick pesto results. Stir in the salt and pepper.
- Place the warm pasta in a large bowl. Add the pesto and toss to coat the pasta well. Transfer to a serving platter. Sprinkle with hazelnuts and shaved Parmesan. Serve warm.
