Recipe Category: Side Dishes

• 1 Pre-packaged cabbage slaw mix (dry)
• 1 Small can mandarin orange slices (drained)
• 1 & 1/4 cup sunnyland farms large pecan pieces
• 1/2 cup finely chopped fresh basil
• 1 6oz container feta cheese
• 1 small diced vidalia onion
• 1/2 cup rasberry vinaigrette (good store bought is fine)
• 1/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1 & 1/2 tablespoons white sugar
• Salt and fresh ground pepper to taste
• Toss together 1 hour before serving

Recipe Staci Willson

1/3 cup Sunnyland Pecan Oil

1/3 cup balsamic vinegar

2 garlic cloves minced

2 tsp. spicy brown mustard

2 tsp. gallberry honey

1 tsp. garlic powder

1 tsp. dried basil leaves

1 tsp. dried oregano leaves

1 tsp. dried parsley leaves

1 tsp. salt

1/2 tsp. ground black pepper

Instructions

1.      Add all of the ingredients to a sealable container. Seal and shake until well combined.

2.      Store in the refrigerator.

3.      Shake well before each use.

Almond Stuffed Figs

Sunnyland Toasted & Salted Almonds or Sunnyland Toasted & Salted Pecan Halves

Blue Cheese Crumbles

Sunnyland Pure Gallberry Honey  

For a quick appetizer or afternoon snack....

1. Take your favorite dried fig and cut in half length wise.
2. Stuff with pecan half or almond.
3. Top with blue cheese crumbles.
4. Place in oven at 350 degrees for 10 minutes until cheese is melted and golden brown.
5. Remove from oven and drizzle with honey.
6. Finish with a sprinkle of salt and fresh ground pepper.
7. Serve and enjoy!

*topping variations can include crispy, chopped bacon, dash of cayenne, or you can always substitute a delicious Pecan Half instead of the almonds, yum!

Ingredients

12 oz raw green beans, ends trimmed
1 tablespoon olive oil
Sea salt and cracked black pepper, to taste
2 garlic cloves, minced
2 Tbsp Sliced Almonds

Directions

Preheat the oven to 425 degrees.

Place the green beans in a large bowl and drizzle with olive oil. Stir to coat, making sure oil is evenly distributed on the beans. Sprinkle with salt and pepper.

Spread the green beans across a baking sheet in a single layer. Place the baking sheet in the oven for 15 minutes. Remove the beans from the oven and sprinkle the minced garlic and sliced almonds over top of the green beans. Stir to mix together and then spread to a single layer again. Place the baking sheet back in the oven and roast for an additional 5 minutes until green beans are cooked through and the garlic and almonds are lightly golden. Yield: 4 servings

Recipe & Photo Credit: Emily Bites

Ingredients

3 medium apples, peeled, cored and sliced
3 medium sweet potatoes
1/2 cup brown sugar
1/3 cup butter
1/2 cup oat bran
1/2 cup quick cooking oatmeal
3/4 tsp. cinnamon
1 cup Sunnyland Small Pecan Pieces

Instructions

1. Peel sweet potatoes and cut into slices. Mix apples and potatoes with brown sugar. Combine oat bran, oatmeal and cinnamon. Cut butter into oat bran mix until mixture is crumbly. Add pecans and mix well.
2. Pour apples and potatoes into a greased baking dish. Sprinkle crumbly pecan mixture on top. Bake at 350° for 45 minutes or until potatoes are tender. Serves 4 - 6.

Recipe Picture from allrecipes.com

Ingredients

1 clove garlic, minced
1/4 cup chopped onion
2 Tbsp. olive oil or butter
1/2 cup coarsely chopped Sunnyland Toasted Virginia Peanuts
1/4 cup chopped ripe olives
1/4 cup minced fresh parsley
1 tsp. lemon juice
1/8 tsp. pepper
1/8 tsp. crushed dried basil
8 oz. spaghetti, cooked and drained
1/3 cup grated Parmesan cheese

Instructions

1. Sauté garlic and onion in oil until onion is tender.
2. Add remaining ingredients except cheese.
3. Toss together; heat 2 minutes.
4. Toss with Parmesan cheese. Yield: 4 to 6 servings.

Recipe Picture by lilmissbossy.com

Ingredients

1 lb. green beans, trimmed
Salt to taste
4 Tbsp. unsalted butter, divided
1/2 cup Sunnyland Sliced Almonds

Instructions

1. In a heavy saucepan, bring to boil enough water to cover beans. Add beans and salt to taste and boil for 5 to 7 minutes, until they lose their crunch. Drain and toss with 3 Tbsp. butter.
2. While beans are cooking, melt remaining Tbsp. of butter in small saucepan; add almonds. Sauté, stirring constantly, until almonds are just golden. Watch carefully to keep from burning. Toss with green beans. Serve while hot. Yield: 8 servings.

Recipe Picture from foodnetwork.com

Ingredients

2 butternut squash, halved lengthwise, and seeded
1 cup water
2 Tbsp. butter
Salt and pepper to taste
1/2 cup Sunnyland Small English Walnut Pieces, Toasted

Instructions

1. Preheat oven to 350°. Place squash, cut side down, in 13” x 9” x 2” glass baking dish. Pour water over squash. Bake until skin on squash is blistered and brown and flesh is tender, about 1 hour and 15 minutes.
2. Turn squash cut side up. Cool slightly. Scoop out flesh and transfer to medium bowl, leaving 1/3’’ shell. Mash flesh. Add butter and stir until melted. Season to taste with salt and pepper. Spoon squash back into shells. Sprinkle with chopped walnuts and serve. Yield: 4 servings.

Recipe Picture by cookingwithbarryandmeta.blogspot.com

Ingredients

1 1/2 lbs asparagus
2 Tbsp olive oil
2 tsp sesame oil
2 tsp ginger, minced
1/2 cup mushrooms
1/2 cup Sunnyland Cashews Toasted and Salted
1 Tbsp soy sauce

Instructions

1. Preheat wok or skillet to medium high or 325°.
2. Snap off tough ends of asparagus. Cut asparagus into 2 inch pieces.
3. Pour oils around top of a preheated wok or skillet for 2 minutes. Add ginger, stir-fry for 30 seconds.
4. Add asparagus, and stir fry for 2 minutes.
5. Add mushrooms, and stir fry 5 minutes or until asparagus is crisp-tender.
6. Add cashews and soy sauce; toss gently.

Recipe Picture on food.com