Chicken-Quinoa Bowl with Strawberries & Pecans

 2 T. balsamic vinegar

2 t. pure maple syrup

1 t. Dijon mustard

1 clove garlic, grated

½ t. kosher salt

⅛ t. ground pepper

⅓ c. extra-virgin olive oil

4 c. torn romaine lettuce

2 c. cooked quinoa, cooled

2 c. shredded or chopped cooked chicken

8 large strawberries, quartered

½ small watermelon radish or 4 small red radishes, thinly sliced

¼ c. crumbled goat cheese

¼ c. chopped pecans, toasted

Whisk vinegar, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Whisk in oil in a slow, steady stream until emulsified.

Divide lettuce, quinoa, chicken, strawberries, radish, goat cheese and pecans evenly among 4 bowls. Drizzle with the dressing.

Serves 4.

Adapted from Eating Well.com.

Cheese Ball

1 package cream cheese, softened

1 c. shredded cheddar cheese

1 package Hidden Valley Ranch dressing mix

chopped pecans

Mix together cream cheese, cheddar chees, and dressing mix. Shape into a ball. Roll in chopped pecans.

Adapted from an illustration in Y'all Eat Yet?, p.18.

Buckwheat Berry Bowl

1 c. cooked buckwheat

1 c. fresh baby greens 

3/4 c. cooked or canned no-salt added white beans, rinsed and drained

1/2 c. fresh blueberries

1/2 c. fresh strawberries, sliced

1/4 c. thinly sliced radishes

1/4 c. chopped avocado

1 T. coarsely chopped toasted pecans

1 T. sliced fresh basil or whole basil leaves

1/2 t. orange zest

1/4 c. orange juice

1 T. white balsamic vinegar

Sea salt and freshly ground black pepper, to taste

In a bowl, combine buckwheat, baby greens, beans, blueberries, strawberries, radishes, and avocado. Top with pecans and basil.

In a small bowl, whisk together orange zest, orange juice, and vinegar. Season with salt and pepper. Drizzle over bowl.

Makes 1 bowl.

Adapted from Forksoverknives.com.  

Autumn Mixed Greens Salad

6 T. sweetened dried cranberries, divided

6 T. boiling water

1/4 c. brown rice syrup

Zest and juice of 1 orange

2 T. balsamic vinegar

1 t. Dijon mustard

Pinch of cayenne pepper

6 c. mixed salad greens

1/2 c. pecan halves, toasted if desired

2 crisp apples, peeled, cored, and cut into 1/2" dice (Honeycrisp or Gala)

Cover 3 T. of the dried cranberries with 6 T. boiling water. Set aside to soak for about 15 min.

Blend the cranberries, brown rice syrup, orange zest and juice, balsamic vinegar, mustard, and cayenne pepper in a blender until smooth. Set aside.

Add the salad greens to a large bowl with the pecans, apples, and remaining dried cranberries. Just before serving, add the dressing and toss well.

Serves 4. 

Adapted from Forks Over Knives: The Cookbook, p. 80.

Spinach-Pineapple Salad

1 bag baby spinach or arugula (4-6 oz.)

1/3 c. praline pecans, finely chopped

4 oz. pineapple chunks, finely chopped

1/2 c. crumbled feta cheese

1/4 c. poppyseed dressing

Place greens in salad bowl. Sprinkle pecans, pineapple chunks, and feta over greens. Dress with poppyseed dressing and serve immediately.

Serves 4.

Adapted from a Publix "Aprons" recipe, Dec. 2020.

Maple-Pecan Brussels Sprouts

2 lbs. Brussels sprouts, halved

2 red onions, sliced

1/4 c. pure maple syrup

2 T. apple cider vinegar

1 T. extra-virgin olive oil

1 t. ground cinnamon

1/2 c. chopped pecans

Put the Brussels sprouts in a 6-qt. slow cooker. 

In a small bowl, stir together the maple syrup, vinegar, cinnamon, and olive oil. Pour evenly over sprouts and toss to coat. Cover and cook on low for 4-5 hours. Sprouts should be softened but not mushy.

Add pecans and stir to combine.

Serves 6.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 142. 

Chicken Salad with Blueberries, Goat Cheese, and Pickled Onion

1 c. red wine vinegar

1/2 c. packed light brown sugar

3 whole cloves

1 T. plus 1-1/2 t. kosher salt, divided

1 small red onion, thinly sliced

1/2 t. black pepper

7 T. olive oil, divided

4 chicken breasts or vegetarian equivalent

1 t. Dijon mustard

1/2 t. fresh lemon juice

8 oz. spring mix salad greens

8 oz. goat cheese, crumbled

6 oz. fresh blueberries

1 c. candied pecans

Whisk together vinegar, sugar, cloves, and 1 T. salt in a medium saucepan. Bring to a boil over medium-high heat. Continue boiling, stirring occasionally, until sugar and salt dissolve, about 5 minutes. Place onion slices in a medium size heatproof bowl. Pour hot vinegar mixture over onion. Let cool completely to room temperature, about 30 minutes.

Meanwhile, stir together pepper, 2 T. olive oil, and remaining 1-1/2 t.salt in a small bowl. Cook chicken on a grill or as directed, using oil mixture to moisten. Cut chicken into slices.

Measure 3 T. onion-pickling liquid into a medium bowl. Add mustard, lemon juice, and remaining 5 T. olive oil. Whisk until smooth. Place salad greens in a large bowl. Add mustard dressing mixture, goat cheese, blueberries, and pecans. Toss to coat.

Drain remaining liquid from onion slices, discarding liquid and cloves. Add onion to salad and toss to combine. Divide among 4 bowls and top with sliced chicken.

Serves 4.

Adapted from Southern Living magazine, June 2020, p. 112.

Kale Salad with Butternut Squash, Toasted Pecans & Feta

Salad:
1 small red onion, thinly sliced crosswise
1/2 c. cider vinegar
1/2 c. water
2 t. sugar
1 t. kosher salt, divided
1/2 butternut squash, peeled and sliced crosswise into 1/4" thick half moons
2 T. extra-virgin olive oil
2 bunches kale, stemmed and chopped
3/4 c. toasted pecans
1/2 c. crumbled feta cheese

Dressing:
1/4 c. sweet cider or cider syrup
1/4 c. cider vinegar
1/4 c. extra-virgin olive oil
1/2-3/4 t. kosher or sea salt
1 small clove garlic, crushed

First, pickle the onion: In a small saucepan over medium-high heat, simmer the onion with the cider vinegar, water, sugar, and 1/2 t. salt for 3 minutes. Remove from heat and set aside.

Preheat the oven to 400 degrees. Arrange the squash on a baking pan lined with parchment paper, making sure the slices don't overlap. Drizzle with olive oil, then sprinkle with remaining 1/2 t. salt. Roast until the squash begins to brown, 20-30 minutes. Set aside to cool.

While squash roasts, make the dressing: Combine cider syrup, vinegar, olive oil, salt, and garlic in a jar and shake well to emulsify.

When squash is done and cool, put the kale in a large bowl. Add 1/2 c. of the dressing and vigorously massage the kale for about 15 seconds or until nicely coated. Strain the onion, add to salad, and toss well.

Transfer salad to a serving platter and scatter the squash, pecans, and feta over the top. Drizzle with more dressing, if desired.

Makes 6 servings.

Adapted from Yankee magazine, Sept./Oct. 2019, p. 58.

Glazed Lemon Bread

1 c. sugar
6 T. melted butter
1 t. salt
Rind of 1 lemon, grated
2 eggs
1/2 c. milk
1-1/2 c. flour
1 t. baking powder
1/2 c. pecans, chopped

Glaze:
Juice of 1 lemon
1/3 c. sugar

Grease a loaf pan. Preheat oven to 350 degrees.

Cream sugar and butter. Add salt, lemon rind, and eggs, one at a time, beating after each egg.

Mix together flour and baking powder. Add alternately to the butter mixture with the milk. Fold in the pecans.  Turn into prepared pan and bake for 1 hour or more.

While bread is baking, mix together lemon juice and sugar to make glaze. When bread is done and still hot in the pan, spoon the glaze over the bread. Let the bread cool before removing it from the pan.

Adapted from Country Herb Cooking, p. 122. 

Smart Shortcuts

Nutty Piecrust

Powdered sugar
Refrigerated pie crust
1/3 c. toasted, finely chopped pecans

Dust work surface with powdered sugar. Unroll pie crust onto work surface atop powdered sugar. Sprinkle evenly with pecans. Gently roll over dough with a rolling pin, pressing in pecans. Place in a pie plate and proceed with your recipe.

Casserole Topping

2 c. dry herb-seasoned stuffing mix
1/4 c. unsalted butter

Process stuffing mix in a food processor until coarsely ground. Combine with butter. Use as a topping for green bean casserole or scalloped potatoes.

Adapted from Southern Living magazine, Nov. 2018, p. 126.

Gnocchi with Brown Butter, Pecans, & Basil

2 16-oz. packages potato gnocchi
6 T. unsalted butter
2 cloves garlic, crushed
1/2 c. coarsely chopped pecans
1 t. lemon zest
1 T. fresh lemon juice
1 t. kosher salt
1/4 t. black pepper
3 c. packed torn basil leaves, divided
1 oz. Parmesan cheese, grated (about 1/4 c.)

Cook gnocchi according to package directions.

Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook, stirring, for 1 minute. Add pecans and cook, stirring often, until nuts are toasted and butter begins to brown, about 3 minutes. Add gnocchi and cook, tossing, until lightly browned, about 2 minutes.

Stir in lemon zest, lemon juice, salt, pepper, and almost all the basil. Serve topped with remaining basil and cheese.

Serves 4.

Adapted from Real Simple magazine, July 2017, p. 160. 

Savory Rice Pilaf

1 T. margarine
1 medium onion, chopped
1 green bell pepper, chopped
1 c. brown rice
2 t. fresh thyme
1 t. fresh rosemary
Salt to taste
1/4 t. pepper
2-1/2 c. reduced-sodium vegetable broth
1/3 c. toasted chopped pecans
Fresh rosemary sprigs for garnish

Melt margarine in large nonstick saucepan over medium heat. Saute onion, bell pepper, rice, thyme, rosemary, salt, and pepper until rice is toasted, about 8 minutes.

Stir in broth and pecans; bring to a boil. Reduce heat to medium-low. Cover and simmer until broth is absorbed, about 25 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Garnish with rosemary sprigs.

Serves 6.

Adapted from Eat to Beat High Blood Pressure, p. 120.

Noel Nut Balls

2 sticks unsalted butter, softened
2 T. honey
1/2 c. sifted powdered sugar
2-1/4 c. all-purpose flour
1/4 t. salt
1 t. orange juice
3/4 c. finely chopped pecans
Additional powdered sugar

Cream butter and honey until fluffy. Stir in powdered sugar, flour, salt, orange juice, and pecans. Chill.

Roll dough 1 t. at a time into balls (or logs or crescents) with hands.

Bake at 350 degrees for 12-13 minutes, until set but just barely browned at edges. Cool on rack and roll in or dust with powdered sugar.

Source unknown.

Sweet Potato Souffle

1 large can sweet potatoes with liquid
1/2 stick softened butter
2/3 c. sugar
2 eggs
1 c. chopped pecans, divided
1 c. cornflakes, crushed
Additional butter for topping

Beat sweet potatoes, butter, sugar, and eggs until smooth. Stir in 1/2 c. pecans. Pour into a greased baking dish. Top with cornflakes and remaining 1/2 c. pecans. Dot or drizzle with additional butter. Bake at 300 for 1 hour. (Be careful not to let the pecans burn.)

Source unknown.

Apple & Goat Cheese Salad with Candied Pecans

1 large egg white
1 T. granulated sugar
1/2 lb. pecan halves (about 2 c.)
1/4 t. smoked paprika
1/4 t. kosher salt

3 T. extra-virgin olive oil
1-1/2 T. fresh lemon juice
1/2 t. kosher salt
1/4 t. orange zest
1/8 t. ground allspice

3 Granny Smith apples, cored and thinly sliced
10 oz. winter greens (such as arugula or kale)
1/2 red onion, thinly sliced
1/4 t. kosher salt
1/4 t. cracked black pepper
1/2 lb. goat cheese, crumbled (about 2 c.)
2 T. good-quality aged balsamic vinegar

Prepare the candied pecans: Preheat oven to 350 degrees. Whisk together egg white and sugar in a bowl until light and frothy. Add pecans, paprika, and salt, and stir until pecans are completely coated. spread in a single layer on a baking sheet. Bake in preheated oven until pecans are slightly toasted but still moist, 15-20 minutes. Remove pecans from baking sheet and cool to room temperature, about 30 minutes.

Prepare the dressing: Whisk together olive oil, lemon juice, salt, orange zest, and allspice until combined.

Prepare the salad: Toss together apples, greens, and onion in a large serving bowl. Sprinkle with salt and pepper. Drizzle with dressing and gently toss. Top with goat cheese and candied pecans. Drizzle with balsamic vinegar just before serving.

Serves 8.

Adapted from Southern Living magazine, Feb. 2017, p. 115.  

Pomegranate-Glazed Brussels Sprouts with Toasted Pecans

1 c. pomegranate juice
1/4 c. balsamic vinegar
1 t. honey
1 T. canola oil
1 small onion, diced
1 lb. Brussels sprouts, trimmed and quartered
Salt and pepper
1/4 c. chopped pecans

In a small pot, simmer the pomegranate juice and balsamic vinegar until it has reduced to 1/4 c. Remove from heat and stir in the honey.

In a large saute pan over medium heat, warm the oil until it shimmers. Add the onion and cook until it begins to become translucent, about 2 minutes. Add the sprouts and cook, stirring often, until they begin to soften and can be pierced with a fork, about 5 minutes.

In a small dry skillet, toast the pecans until they being to turn golden and smell nutty, about 2 minutes. Remove from heat.

Pour the pomegranate reduction over the cooked sprouts and toss to coat. Season with salt and pepper to taste and top with the toasted pecans.

Serves 4.

Adapted from The Leafy Greens Cookbook, p. 41.  

Date Souffle

2 eggs, separated
2 T. flour
1 t. baking powder
1 c. chopped dates
1 c. pecans
1 c. confectioner's sugar
Whipped cream for serving

Beat egg whites until stiff. Add yolks and beat briefly.

Sift flour and baking powder over dates and nuts. Add powdered sugar. Lightly mix in eggs. Place in souffle dish in cold oven. Bake 10 minutes at 250 degrees. Then increase heat to 375 degrees for about 30 minutes. Serve with whipped cream.

Adapted from The Pecan Cookbook, p. 82. 

Butter Pecan Bread

2-1/4 c. sifted flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1 c. brown sugar
1 c. chopped pecans
1 slightly beaten egg
1 c. buttermilk
2 T. melted butter
Cream cheese for serving

Grease at 9 x 5 x 3" loaf pan.

Sift together flour, baking powder, soda, salt, and spices; stir in sugar and nuts.

Combine egg, buttermilk, and melted butter. Add to flour mixture, stirring only until moistened. Bake at 350 degrees for 45 minutes or until done. Cool slightly before removing from pan.

Serve spread with cream cheese.

Adapted from The Pecan Cookbook, p. 61.

Apple Cheese Nut Bread

3 c. sifted flour
1 t. baking powder
1-1/2 t. baking soda
1 t. salt
1 c. chopped pecans
3/4 c. grated cheese
1 c. brown sugar
2 well beaten eggs
3/4 c. buttermilk
1 c. unpeeled apple, grated with juice

Grease a 9 x 5 x 3" loaf pan.

Sift together flour, baking powder, baking soda, and salt. Toss with pecans and cheese.

Gradually add brown sugar to eggs, beating until light and fluffy. Stir in buttermilk and apple. Mix with dry ingredients until flour is moistened. Spread batter in prepared pan. Bake at 350 degrees for 1 hour. Remove from pan and cool.

Adapted from The Pecan Cookbook, p. 59.

Shortcake Lemon Loaf

4 c. biscuit mix
1/2 c. sugar, divided
1 t. pumpkin pie spice
1/2 c. broken pecans
1 egg, beaten
1 c. milk
1/2 c. melted butter, divided
1 T. grated lemon rind

Combine biscuit mix, 1/4 c. sugar, pumpkin pie spice, and pecans. In a separate bowl, combine egg, milk, and 1/4 c. melted butter. Add all at once to biscuit mixture. Stir with a fork until evenly moist.

Melt butter in a 9 x 9" baking pan. Shape dough into 36 walnut-sized balls.  Roll each ball in melted butter in pan until coated. Place in 6 even rows.

Mix remaining 1/4 c. sugar and lemon rind; sprinkle evenly over the top. Bake at 400 degrees for 30 minutes.

Adapted from The Pecan Cookbook, p. 58.