Spiced Pecans

  • 1 TBSP butter
  • 2 cups pecans
  • 2 TBSP brown sugar
  • 1 tsp chile powder
  • 1 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp cracked pepper
  • 1/4 tsp cayenne
  • 3 TBSP apple cider vinegar

Melt and foam butter in a skillet.  Add pecans and stir to coat. Cook for 5 mins.
Stir in the brown sugar and let it melt: then add all of the spices and stir well to coat.
Deglaze the pan with vinegar and cook until the liquid evaporates.
Transfer the nuts to a parchment-lined baking pan and roast.
300 F oven for 5 – 10 mins.

Vinaigrette

  • 1 Tbsp maple syrup
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp soy sauce
  • 1 clove garlic, crushed
  • 1 Tbsp sesame oil
  • 1 tsp pepper
  • 1/2 cup olive oil

Mix all ingredients except olive oil until well blended.
Add oil in a slow, steady stream until incorporated.

Serve on spring greens with fresh strawberry slices or orange slices.

~ Ruth and Andrew, Roberts Creek