One of the biggest culprits of a boring salad is texture. Use these roasted, candied pecans to add a wonderful crunch to a massive variety of salads. Especially good on summer spinach salads with strawberries or grilled peaches.
1/2 cup pecan halves or pieces
1 teaspoon maple syrup
Place a small cast iron skillet over medium-high heat. When pan is warm, add pecans and roast, stirring frequently, for 3-4 minutes until nuts are golden and release a wonderfully nutty aroma.
Turn heat off. Drizzle maple syrup over nuts and stir quickly, helping to coat all pieces. Place coated nuts on a plate to cool (about 30 minutes), and serve.
Christine's Notes: Perfect when topping a salad of Buttercrunch lettuce with some of those dried Michigan cherries.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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