Creamy vanilla candy meets citrus, cranberries and pecans. We added just a touch of Fleur de Sel and and a few scrapes of Nutmeg to balance the sweetness and highlight the tart & rich combo of pecans and fruit. Pretty to look at. Even better for nibbling. Bring to a cookie swap or drop off...
Pangrattato means “bread crumbs” in Italian and often referred to as “Poor Man’s Parmesan.” We love this crispy, crunchy topping for salads, pasta and this lovely pan of broccoli. In our version, we use Bergeron Pecans along with proscuitto, sourdough bread and Sesame Seeds. Pangrattato is a great make-ahead topping. Store it in the fridge...
This instant pot Bolognese is protein packed thanks to our favorite pantry staple: Bergeron Pecans. Like many vegan curries, adding nuts to a long-cooking sauce results in an amazing texture and satisfying meatiness. We popped this one in our trusty Instant Pot for a quick take on a typically lengthy process. Prep the pasta!
This incredible salad is a delicious take on an iceberg wedge. But this is not your average wedge. Smoky eggplant becomes a creamy dressing atop the cold lettuce. Harissa spiced pecans seal the deal. Recipe adapted from Ottolenghi.
When summertime delivers a bumper crop of basil, pair them with Louisiana pecans from Bergeron Pecans for a delicious take on the Italian favorite. We doubled down on the herby flavor with our Basil Extra Virgin Olive Oil and added a sprinkling of Fleur de Sel. Dollop this pesto on Caprese salads. It’s wonderful as...
Louisiana has a number of pecan growers, and we are lucky enough to enjoy these beauties year round. And what’s one of the bet places to use up Louisiana pecans? Pecan Pie. Allow us to introduce you to our new favorite pecan pie. We added the complexity of Chinese Five Spice and the zing of Szechuan Salt to take...