GOOD EATS
Effortless Summertime Entertaining
S ummer means it’s time to stock up on fresh produce and light the grill for a season of outdoor
gatherings with friends and family. Make entertaining easier with flavorful options that can
make menu-planning a breeze all summer long.

A nutritious and versatile ingredient, American pecans can be your secret weapon for a variety of
entertaining occasions. Add one bag of pecans to your shopping list and transform standby recipes into
wholesome and delicious meals and snacks for the whole crowd.

Enjoy the long summer nights on the back porch with a spiced pecan grilled peach salad, packed
with the essential flavors and textures of summertime. Or serve up pecan-crusted Asian turkey
meatball lettuce wraps, a light and delicious appetizer or easy entree to keep guests satisfied.

Spiced Pecan Grilled Peach
Salad with Goat Cheese
SPICED PECAN GRILLED PEACH SALAD WITH GOAT CHEESE
SPICED PECANS:
1 egg white
3 tablespoons dark brown
sugar 1 teaspoon cinnamon
1/4 teaspoon cayenne
pepper 1/4 teaspoon kosher salt
2 cups pecan halves
SALAD: Pecan-Crusted Asian Turkey
Meatball Lettuce Wraps
1/4 cup, plus 2 teaspoons,
extra-virgin olive oil or
pecan oil, divided
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/8 teaspoon kosher salt
1/4 teaspoon cayenne
pepper 2 large peaches, halved
and pitted
6 c ups mixed baby greens
4 ounces soft goat cheese
TO MAKE SPICED PECANS:
Heat oven to 275 F. Line
rimmed baking sheet with
parchment paper.

In bowl, whisk egg white,
brown sugar, cinnamon,
cayenne pepper and salt until
well combined. Fold in pecans
and mix until evenly coated.

Spread in single layer on
baking sheet.

Bake 45-50 minutes, stirring
occasionally until pecans are
fragrant and golden brown.

Allow to cool completely.

To make salad: In bowl,
whisk 1/4 cup olive oil, white
wine vinegar, Dijon mustard,
garlic powder, salt and pepper.

Set aside.

Brush cut sides of peach
halves with remaining olive
oil; grill until grill lines appear
and peaches become tender,
about 3-5 minutes. Remove
peaches and slice.

Divide greens among four
plates. Top with grilled peach
slices and goat cheese. Divide
1 cup spiced pecans evenly
among salads and reserve
remaining for snack. Top
each salad with drizzle
of vinaigrette.

PECAN-CRUSTED ASIAN TURKEY MEATBALL LETTUCE WRAPS
MEATBALLS: 1 1/2 p ounds ground turkey
thigh 1/3 c up chopped green
onions (about 2 stalks)
1 teaspoon toasted sesame
oil 1/2 teaspoon crushed red
pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1/4 teaspoon powdered
ginger 1 cup fresh pecans
SAUCE: PHOTOS COURTESY OF
FAMILYFEATURES.COM AND GETTY IMAGES
1/2 cup soy sauce
1/2 teaspoon cornstarch
1/2 teaspoon fish sauce
1 tablespoon toasted
sesame oil
1 head butter lettuce leaves
1/2 cup matchstick carrots
32 WashingtonFAMILY JUNE 2019
chopped scallions (optional)
cilantro leaves (optional)
Heat oven to 375 F.

To make meatballs: Using
hands, combine ground
turkey, green onions, sesame
oil, red pepper flakes, salt,
pepper, garlic and powdered
ginger. In food processor, pulse
pecans until coarsely ground
to similar consistency as
panko bread crumbs.

Scoop 1 tablespoon meat
mixture at a time and roll
into meatballs. Roll meatballs
in ground pecans until
evenly coated.

Place pecan-crusted
meatballs on parchment-
lined baking sheet; bake
approximately 20 minutes.

Flip after 15 minutes.

To make sauce: In small
saucepan over medium heat,
combine soy sauce, cornstarch,
fish sauce and sesame oil. Stir
until sauce thickens, about 3
minutes. Remove from heat and
let cool.

Sprinkle lettuce cups
with shredded carrots.

Place meatballs on top and
drizzle with sauce. Garnish
with scallions and cilantro,
if desired. ■
Discover more summertime
entertaining recipes
and cooking tips at
AmericanPecan.com. — Family Features