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Recipes
Maryland Crab and Apple Salad
In a large bowl, toss all ingredients together gently. Season with salt and freshly ground pepper to taste.
Recipes
Tatiana’s Coconut Curry Chicken Salad
Coat chicken with olive oil, salt and pepper, then grill. When completely cooked through, cut chicken into 1-inch pieces.
Recipes
Fig Salad Vinaigrette with Spiced Pecans
1-2 shallots, sliced thin Olive oil as needed 18 dried figs (use fresh when in season) ¼ cup balsamic vinegar 2 tablespoons honey
Recipes
Butternut Squash Pain Perdue
From the famous FT33 of Dallas, Texas, this savory dessert is a butternut squash pain perdue with butterscotch sauce, butternut squash ice cream, and buttered pecans. Make it all or pick apart your favorites.
Recipes
Molasses Ginger Cookies with Bourbon-Glazed Pecans
Preheat oven to 375 degrees. In a large bowl, mix first 6 ingredients together well. Grease and butter a large baking sheet. Drop dough by teaspoonfuls onto baking sheet. Bake 8–10 minutes.
Recipes
Salted Honey, Benton’s Bacon, and Toasted Pecan Popcorn
Pour coconut oil and popcorn into a large rondeau (a wide, round, heavy-bottomed, somewhat shallow pot) with a tight-fitting lid, and set over medium heat. Place lid on the pot and let pot sit over heat until popcorn begins popping. Gently shake the pan until popping stops.
Recipes
Fruit and Nut Tart
Combine flour, almond flour, salt, and spices. In food processor, cream butter and add powdered sugar and Steen’s syrup. Mix until combined.
Recipes
Collard Dolmades with Sweet Potato Yogurt
Chef Vivian Howard of the Chef & the Farmer, Kinston, NC - Collard Dolmades with Sweet Potato Yogurt