Recipe Category: Side Dishes

Summertime Herb Vinaigrette

---

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

---

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!

Garlic Roasted Green Beans with Almonds

---

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

Sunday Sweet Potatoes

---

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

Party-Fare Pasta

---

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

Green Beans With Sauteed Almonds

---

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

Butternut Squash With Walnuts

---

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

Baked Eggplant

---

Ingredients: 1 large eggplant, 3/4 cup bread crumbs, 2 eggs, 2 Tbsp. butter, 1 tsp. salt, 3/4 cup Sunnyland Small Pecan Pieces

1. Peel and dice eggplant; cook until tender. Drain and mash. Stir in other ingredients. Pour into a buttered baking dish; bake in 375° oven until brown. Serves 4.