Crystallized Georgia pecans:

3/4 cup sugar

1/4 cup water

1 cup Georgia pecan halves

1 Tbsp. orange juice

Grated rind of one orange

4 cups cooked black-eyed peas (two 16-oz. cans)

4 slices bacon

2 purple onions, thinly sliced

1/2 cup red wine vinegar

1/4 cup vegetable oil

1/4 cup water

1/4 cup packed light brown sugar

Liquid hot pepper sauce to taste

Salt and freshly ground black pepper to taste

1 10-oz. bag spinach

2 cups thinly sliced cucumber

To crystallize pecans, place sugar and water in a heavy saucepan. Cook and stir over medium heat until mixture boils. Cook, stirring, until syrup reaches 240 degrees on a candy thermometer. Remove pan from heat and stir in pecans, orange juice and grated rind. Continue to stir the syrup until it is cloudy and begins to look grainy. Spread nuts on waxed paper to cool and harden.

Drain cooked or canned peas, then transfer to a large bowl. Fry bacon and drain on paper towels. Crumble bacon and set aside.

To hot bacon fat, add onion slice and saute until they begin to soften and brown, about 4 minutes. Pour vinegar, oil, water, hot pepper sauce, and salt and pepper to taste. Bring to a boil, scraping pan. Reduce dressing to half its original volume. Pour dressing over peas and toss. Cover and let chill until serving.

To serve, arrange spinach leaves on plates or one large platter. Drain peas and mound them on spinach. Garnish with crumbled bacon, cucumber slices and crystallized pecans. Serve.

Makes 6 servings.

Preparation time: 30 minutes.

Recipe courtesy of Georgia Pecan Commission.

Broccoli, sweet onion and Georgia pecan salad

1 large bunch broccoli, touch stem ends removed

1/2 cup Georgia pecan halves

Dressing:

1 Tbsp. sugar

2 Tbsp. white wine vinegar or rice vinegar

1/2 tsp. soy sauce

1 clove garlic, minced

1/2 tsp. coarsely ground black pepper

1 Tbsp. vegetable or light olive oil

1 Tbsp. mayonnaise

1/2 cup Vidalia or other sweet onion cut into thin slices

1/4 cup red bell pepper matchsticks (thin strips cut the length of matchsticks)

1/4 cup raisins

Separate broccoli into florets. Slice tender stalks into thin crosswise coins. Bring a 2-quart saucepan half full of lightly salted water to a boil. Toss in florets and coins and blanch for 30 seconds, then drain quickly and immerse broccoli in a bowl of ice water. Drain again and chill.

Meanwhile, spread pecan halves on a baking sheet and toast at 350 degrees for 5-7 minutes while prepares rest of salad.

For the dressing, in a small bowl, whisk together sugar and vinegar. Stir in soy sauce, garlic and peper. Whisk in oil and mayonnaise until smooth. Set aside.

In a glass serving bowl, combine reserved broccoli, onion slices, pepper matchsticks and raisins. Remove pecans from ovens and break in half lengthwise. Just before serving, pour dressing over broccoli mixture and toss to coat ingredients well. Scatter toasted pecans on top.

Sizzling pecan chicken caesar salad

Spice mixture:

1 Tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. grated lemon zest

1/4 tsp. coarsely ground black pepper

1/4 tsp. salt

1 clove garlic, minced

1 Tbsp. vegetable oil

1 pound chicken breast strips or tenders

1 cup Georgia pecan halves

Caesar dressing:

3/4 cup buttermilk

3 Tbsp. grated Parmesan cheese

1 Tbsp. lemon juice

1 tsp. anchovy paste

1/2 tsp. Worcestershire sauce

1 clove garlic, minced

1/4 tsp coarsely ground black pepper

1 10-oz. package romaine salad

1-1/2 cups cherry tomatoes, cut into halves

3/4 cup croutons

Combine chili powder, cumin, lemon zest, black pepper, salt and garlic in a bowl. Stir well and set aside. Heat oil in a cast iron skillet until quite hot. Dredge chicken strips with spice mixture and add to hot skillet. Sear on all sides, stirring, then reduce heat slightly and stir and cook through. Remove chicken from pan, set aside and reduce heat to low. Add pecans to pan and stir and cook until pecans pick up spices and begin to darken, about 3-4 minutes. Remove from heat and set aside.

In a large serving bowl, whisk together dressing ingredients, beginning with buttermilk and ending with pepper. Add romaine lettuce and stir to coat leaves well. Add tomatoes and croutons.

Makes 4 servings.

Preparation time: 20 minutes.

Cooking time: 8-10 minutes.