1 teaspoon pecan oil
3 cups zucchini, cut into julienne strips
2 tablespoons sliced red onion or pimiento
1/4 cup red bell pepper
1/8 teaspoon garlic salt
1/8 teaspoon white pepper
2 tablespoons chopped pecans, toasted
In a medium sized skillet, heat pecan oil. Add zucchini. Saute until crisp tender. Add remaining ingredients, tossing to coat completely. Heat 3-4 minutes or until heated through. YIELD: 4-6 servings
1 to 1 1/2 cups Roma tomatoes, diced
1/4 cup fresh basil, chopped
1/2 cup freshly grated parmesan cheese
1 cup pecan pieces
8-10 ounces uncooked pasta
1/4 cup pecan oil
Salt and pepper to taste
Cook pasta. Drain. Toss pasta with pecan oil. While still warm, add tomatoes, basil, parmesan and pecans. Stir together. Add salt and pepper to taste. Serve warm or room temperature. Do not chill.
2 10-oz packages fresh spinach or 4 bunches leaf spinach
2 Ruby Red grapefruit, peeled and sectioned
1/2 cup toasted chopped pecans
1/2 cup pecan oil
1/4 cup raspberry vinaigrette
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1/2 teaspoon maple syrup
1/8 teaspoon minced serrano chile, optional
Tear spinach leaves from stems. Wash and dry completely. Place in large salad bowl, tearing large leaves into bite-size pieces. Toss grapefruit sections with spinach.
To make vinaigrette:
Combine oil, vinegar, salt, pepper, maple syrup and minced serrano, if desired, and whisk together or shake in airtight container, until salt is dissolved. Pour over salad and toss to evenly coat ingredients. Garnish with chopped pecans. 8-10 servings.
Fresh basil, coarsely chopped
Fresh parmesan cheese, grated
Mix all ingredients together. Add salt and pepper to taste.
1 tablespoon butter
1 tablespoon pecan oil
1/4 cup chopped green onions
1/2 cup dried currants or cranberries
1 cup brown rice
2 1/2 cups chicken broth
1 cup chopped pecans, toasted
Heat butter and oil in a small skillet; add green onions and saute until soft. In a medium sized suacepan, combine onions, currants, rice and broth. Cook, covered, about 45 minutes or until liquid is absorbed. To serve, combine rice and pecans. Garnish with green onion tops.
10 ounces mixed salad greens
1 tablespoon fresh basil, coarsely chopped
3/4 cup freshly grated mozzarella cheese
1/2 cup grated fresh Parmesan cheese
4 large tomatoes, cut into bite sized pieces
Salt, pepper to taste
1 cup chopped, toasted pecans
1/4 cup pecan oil
Mix together all ingredients. Toss lightly to coat with pecan oil.