Pecan Valley Pecans

1. Preheat oven to 450ºF.
2. Prepare quiche shell; bake at 450 degrees for 5 minutes.
3. Reduce oven temperature to 325ºF.
4. Combine spinach, melted butter, bacon, beaten eggs, sea salt, nutmeg, chopped onion, pecans, shredded cheese, half-and-half and pepper. Pour into baked quiche shell.
5. Bake at 325 degrees for 30 minutes. Bake until knife inserted off center comes out clean, 5 to 10 minutes more. Let stand 10 minutes before serving.

Makes one 9-inch pie

1. On a large steamer rack layer carrots, then fennel, and then potatoes and steam over boiling water, covered, until potatoes are tender, about 10 minutes. Transfer steamed vegetables to a platter.
2. Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter.
3. Serve vegetables warm at room temperature with Basil Pecan Pesto.

Basil Pecan Pesto
2 cups packed fresh basil leaves; washed well and spun dry
⅔ cups olive oil
½ cup Pecan Valley Pecan Pieces; toasted golden brown and cooled
⅓ cup freshly grated parmesan
2 large garlic cloves; chopped and mashed to a paste with
½ teaspoon sea salt

1. In a food processor blend together all ingredients with sea salt and pepper to taste until smooth.
2. Pesto keeps, surface covered with plastic wrap, chilled, 1 week.

Makes about 1¼ cups

1. Preheat oven to 375ºF.
2. In a large mixing bowl mix cheddar cheese, sea salt, melted butter, flour and paprika, kneading with hands if necessary. Form dough into small balls. Press center of each ball with them. Insert pecan half into thumb imprint and bring dough up around pecan. Place on cookie sheet.
3. Bake in a preheated oven for 12 to 15 minutes until lightly browned. Serve hot.