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Recipes
Low Carb Recipes
Asparagus and Roasted Pepper Salad with Toasted Pecans
Lemon Pecan Green Beans
Pecan Crusted Lamb Chops
Asparagus and Roasted Pepper Salad with Toasted Pecans
A generous sprinkle of pecans gives this vegetable-rich salad a
hearty crunch and more complex flavor-without any fuss.
Serves 4
20 thin asparagus spears
12 oz. jar roasted peppers, preferably red and yellow mixed, drained
2/3 cup chopped toasted pecans
1/4 cup chopped fresh basil leaves
1 1/2 Tablespoons fresh lemon juice
1 teaspoon sherry or wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
1/4 lb. mixed salad greens
Break off tough ends of asparagus. Heat 1 inch of water to boiling in a deep
skillet. Add asparagus and cook two minutes to blanch. Drain and transfer
asparagus to bowl of ice water to quickly chill. Drain and set aside or wrap
and refrigerate until serving.
In a medium bowl, stir together peppers, pecans, and basil. In a small bowl,
whisk together lemon juice, vinegar, mustard, and salt to blend; whisk in
oil to make dressing. To serve, mound salad greens in center of serving
platter; arrange asparagus in two clusters on opposite sides of greens.
Spoon pecan mixture over greens and asparagus; drizzle dressing over all.
Nutrition information per serving-protein: 6g; fat: 25 g; saturated fat: 3g;
carbohydrate: 19g; fiber: 6g; sodium: 263 mg; cholesterol: 0; calories: 324
Recipe Source: Texas Pecan Growers Association
LEMON PECAN GREEN BEANS
Serve with grilled chicken or fish
1 pound fresh green beans
1/4 teaspoon salt, or to taste
1 tablespoon olive oil
1/4 cup sliced green onions
1/4 cup chopped, toasted pecans
2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried rosemary
2 teaspoons fresh lemon juice
2 teaspoons grated lemon rind
Garnishes: lemon slice, fresh rosemary sprigs
Wash beans and remove ends. Sprinkle with salt. Arrange beans in a steamer
basket and place over boiling water. Cover and steam approximately 10
minutes or until crisp-tender. Plunge green beans into cold water to stop
cooking process; drain and set aside.
In a large skillet, heat olive oil over medium heat. Add green onions and
cook, stirring constantly, about 3 minutes. Add green beans, pecans,
rosemary, and lemon juice; cook, stirring constantly until mixture is
thoroughly heated. Sprinkle with lemon rind and garnish if desired. Serve
immediately. Yields 4 servings.
Recipe Source: Georgia Pecan Commission.
Pecan Crusted Lamb Chops
Makes 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
1 cup pecan halves
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
8 lamb loin chops
2 large eggs, well beaten
2 teaspoons vegetable oil
1. Heat oven to 375F. In a food processor, process pecans until finely
chopped; spread on a large plate. In a wide bowl, combine flour, salt and
pepper. Dredge each lamb chop in flour mixture to coat lightly, then dip in
egg and finally into the pecans, coating all sides.
2. Heat oil in a large (preferably non-stick) skillet over medium-high heat.
Add the lamb, in batches, and cook, turning, just to brown all sides.
Transfer to a shallow baking pan and roast for 7 minutes. Turn lamb chops
over and roast another 5 to 7 minutes to cook to medium.
Nutrition information per serving: Calories: 643; Protein: 38g;
Carbohydrate: 10g; Fiber: 2g; Total Fat: 42g; Saturated Fat: 12g;
Cholesterol: 234mg; Sodium: 396mg.
Source: Georgia Pecan Commission |
