Recipe prepared by Ben Gardner, Food Fanatic Chef, for US Foods® Pecan Kimchi Serves: 4 4-4oz servings Ingredients 16 oz jar of kimchi 2 oz fish sauce 1 tbsp pecan butter Chopped pecans for garnish Instructions In small bowl mix fish sauce with pecan butter until well blended. Pour kimchi into medium size bowl and[...]
Recipe prepared by Elizabeth Gary, vegan chef and culinary writer for Jensen’s Foods, Southern California grocery store chain A Heart-Healthy, Protein-Rich, Plant-Based Pecan Lover’s Meat Alternative Use these delicate yet hearty and satisfying nuggets in tacos, on top of salads and pastas, or cut the tofu into medallions for a center of the plate meat[...]
Recipe prepared by Gena Berry, Culinary Works This vegetarian friendly stuffed eggplant recipe includes pecans, sundried tomatoes, and feta cheese. It makes a great dinner entree or side dish for any day of the week. Stuffed Eggplant with Pecans, Sundried Tomatoes and Feta Cheese Serves: 8 servings Ingredients 4 baby eggplants 4 tablespoons olive oil, divided[...]
Recipe prepared by Marie Ostrosky, Grey Salt Culinary Did you know how easy it is to make pecan butter? Or how many different ways you can use it like PB&J sandwiches, snacks (crackers, carrots, you name it), smoothies and so much more. Pecan Butter Serves: About 3/4 cup Ingredients 2 cups toasted pecan halves or pieces,[...]
Recipe prepared by Marie Ostrosky, Grey Salt Culinary Who doesn’t love delicious homemade ice cream? This dairy-free maple pecan milk ice cream recipe is perfect for a hot day, a special occasion or just because. Maple Pecan Milk Ice Cream Ingredients 2 1/2 cups pecan milk 1/4 cup maple syrup 1 tablespoon vanilla 4 tablespoons pecan oil[...]
