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Nut: Pecans

Pecan Brie Honey Crostini

DESCRIPTION

By combining four pantry staples, you can whip up this flavorful and simple appetizer in less than 10 minutes.

INGREDIENTS

  • 8 crackers
  • 2 ounces brie, cut into 8 squares
  • 8 fresh pecan halves
  • 2 tablespoons honey

INSTRUCTIONS

  1. Place crackers on a plate. Top each with one piece of cheese, one pecan half, and drizzle with a touch of honey.

Pecan, Roasted Blueberry & Ricotta Toast

DESCRIPTION

Give your toast a boost! Make pecans and blueberries the star of your daily breakfast routine with this sweet and savory recipe.

INGREDIENTS

  • ¼ cup chopped pecans, toasted
  • 1 cup fresh blueberries
  • ¼ cup honey, divided
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 4 ounces part-skim ricotta cheese
  • 4 slices whole wheat bread, toasted

INSTRUCTIONS

  1. Preheat oven to 425o
  2. In a 2-quart baking dish, toss together blueberries, 3 tablespoons of honey, olive oil, thyme, lemon zest and lemon juice. Bake for 12 to 15 minutes or until blueberries start to burst and juices are bubbly and slightly thickened.
  3. Spread ricotta cheese over toast. Top with roasted blueberries and toasted pecan pieces, and drizzle with remaining honey.

Simple Pecan No-Bake Energy Bites

If you’re looking for the perfect quick and easy snack, these Simple Pecan No-Bake Energy Bites are a great option with only 4 ingredients and no added sugar!

INGREDIENTS

  • 1 1/2 cups pecan pieces
  • 1 cup pitted dates
  • 1 teaspoon vanilla extract
  • Pinch of sea salt

INSTRUCTIONS

  1. Add the pecan pieces to the bowl of a large food processor. Process on high (with an S-blade) for about 15 seconds until they form a fine powder. Make sure not to over-process the pecans and release the oils too much.
  2. Add the remaining 3 ingredients to the bowl of the food processor and process for about one minute until it forms a dough.
  3. Carefully remove the blade from the food processor, and divide the dough into 12 balls. (Alternatively, press the dough into the bottom of a parchment-lined loaf pan and cut into pieces at a later step.)
  4. Let the bites chill in the refrigerator or freezer for about an hour before enjoying. The bites can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Pecan & Blueberry Stuffed Sweet Potato

DESCRIPTION

Celebrate North America’s native crops with this flavor-packed breakfast or side dish.

INGREDIENTS

  • ½ cup chopped pecans
  • 4 large sweet potatoes
  • 2 cups fresh or frozen blueberries
  • 2 tsp ground cinnamon

INSTRUCTIONS

  1. Preheat oven to 375o
  2. Wash sweet potatoes thoroughly. Pierce holes all over in the sweet potatoes with a fork and wrap each one with foil. Place on a baking sheet and bake for about 40-45 minutes or until the sweet potatoes are soft and tender. Once the sweet potatoes are done, let them set for about 10 minutes to cool.
  3. Slice sweet potatoes in half length wise and use a fork to fluff up the potatoes.
  4. Top each sweet potato with blueberries, chopped pecans, and cinnamon. Drizzle with honey, if desired, and enjoy!