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
Broccoli Gratin with Horseradish & Georgia Pecans
Georgia Pecan & Molasses Crusted Rack of Lamb
Toasted Pecan Gelato