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We were thrilled when friend of Sahale Snacks, Amanda from Heart Beet Kitchen created this delicious side dish recipe, featuring our Valdosta Pecans. We think it’s the perfect side dish for fall!
From Amanda: I love Fall for many reasons, but mostly because it brings the return of comfort food into many of my meals. Markets are overflowing with root vegetables, crisp apples, squash of every variety, and hearty greens like spinach. I couldn’t resist picking up a little bit of everything on my last Saturday morning trip to the farmers market, eager to get back into the kitchen.
In need of a snack on the way home, I pulled out a bag of Valdosta Pecan Mix from my purse to quiet my rumbling tummy. After my first handful disappeared in a matter of seconds, I was amazed at all the layers of flavor! Black pepper dusted pecans, dried cranberries, and a touch of orange zest – the sweet and savory combo gets me every time. And that’s when inspiration hit. The delicate presence of the orange seemed like it would be perfect for brightening up a pan of sautéed brussels sprouts and butternut squash, especially with a buttery glaze.
Into the kitchen I went, trimming and dicing the autumn vegetables. I mixed up the glaze of melted butter, single source honey, fresh orange juice, and a hit of black pepper. Once the squash was caramelized and the brussels sprouts seared, I stirred in the pecan mix and coated it all in the …
This tasty and unique recipe makes a wonderful addition to the dinner table any time of year. It’s terrific with spicy grilled foods, delicately cooked salmon or prawns, and cracked crab.
Add the sugar/vinegar solution to taste. Sometimes the cucumbers need less than the 3 tablespoons. Leftover cucumber salad is terrific as a sandwich topper especially on roasted chicken. Larger batches of the vinegar mixture can be made in advance. I do a batch of 3 tablespoons brown sugar and 3 ounces vinegar and store it in a squirt bottle in the refrigerator so I can just add some to a batch of cucumbers when I want.
Makes 6-8 servings