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Published on: 4/26/2007
Last Visited: 4/27/2007
"That approach," says chef Lisa Walker, a caterer in the Berkshire resort communities of Massachusetts, "is both energizing and calming…because then cooking isn't just a chore.
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Walker also uses pecans in a Mediterranean-inspired dish, blending steamed green beans dressed in olive oil with roasted red peppers and spiced Georgia pecans."It's a super-easy and beautiful side dish," she comments, "but because of the crunchy pecans, you can also turn it instantly into a salad by plating each portion with crumbled goat cheese and a drizzle of good balsamic."