Entrees

  • When seasoning breadcrumbs for coating fish or chicken, add finely chopped pecans to the mix.
  • Toss whole wheat linguine with French lentils, carrots and pecans.
  • Crown baked polenta with tomatoes, chopped pecans and Fontina cheese.
  • Fresh summertime pesto calls out for basil and ground pecans. Simply toss with pasta, sprinkle Parmesan cheese and serve hot or cold.
Feature Recipes
Turkey Tenderloin
Butternut Squash Gratin
Grapefruit Salad