HONEY-LEMON TART

Yield: 3 Tarts (8 servings per tart)

1-1/2 c. sugar
1/3 c. flour
12 eggs
1 lb., 2 oz. (1-1/2 c) honey
8 oz. (1 c.) unsalted butter, melted
1/3 c. milk
3 T. lemon zest, finely chopped
1 c. Lemon juice, fresh
3 unbaked 10-inch tart shell
6 lemon slices, cut in quarters, for garnish

Mix sugar and flour; beat in eggs one at a time. Beat in honey. Then beat in melted butter, milk, lemon zest and lemon juice. Divide filling among tart shells. Bake at 325° F until golden brown on top and a toothpick inserted in the center comes out clean, about 45 minutes. Let tarts cool. Cut each tart into eight wedges. Refrigerate unused tarts. Return to room temperature before serving. Garnish each wedge with a quarter of a lemon slice.

Recipe and photo credit: National Honey Board (www.honey.com)

EASY FETTUCINE WITH SMOKED SALMON, PEAS & TOASTED GEO RGIA PECANS

Yield: 8 servings

4 oz. cream cheese
4 T. (1/2 stick) butter
1 T. minced garlic
1 can (12-oz.) evaporated milk
1/2 t. black pepper
1/4 t. salt
1 c. finely grated Parmigiano Reggiano
1 lb. fettuccine
1 c. frozen petite peas
3 oz. smoked salmon, chopped
1-1/2 c. toasted Georgia pecan halves, coarsely chopped

In the top of a double boiler (or a large bowl set over a simmering pot of water), combine cream cheese and butter. Heat to melt, stirring occasionally. Add garlic and whisk mixture until blended. Whisk in evaporated milk, pepper, and salt until blended. Stir in 1/2 c. Parmigiano cheese and set aside. Cook fettuccine in salted water according to package directions. During the last two minutes of cooking, add peas to boiling pasta water in pot. Drain fettuccine and peas; toss with reserved sauce. Add half the salmon and pecans, mixing gently. Serve immediately, topping each portion with a sprinkling of remaining salmon, Parmigiano Reggiano and pecans. Chopped fresh parsley can be added for presentation.

Recipe and photo credit: Georgia Pecan Commission (www.georgiapecansfit.org)

SENSIBLY SEASONED SOUTHERN CAVIAR DIP

Yield: 4-6 servings

14.5-oz can Glory Foods Sensibly
Seasoned Blackeye Peas, drained
1/4 c. red bell pepper, diced to 1/4 inch
1/4 c. green onions, sliced to 1/8 inch
1 t. pickled jalapeno peppers, minced
1 t. fresh garlic, minced
1/4 t. ground cumin
1/4 t. ground black pepper
1 t. lime juice
1 T. fresh cilantro leaves, minced
Purchased bag of tortilla chips or fresh sliced vegetables for dipping

Place can of Glory Foods Sensibly Seasoned Blackeye Peas in a colander or strainer and allow to drain briefly. Combine the drained blackeye peas with all of the other ingredients in a bowl or small casserole and mix. Cover and refrigerate for 2-4 hours to allow the best flavor to develop. Serve with your favorite chips, crackers or fresh vegetables.

Recipe and photo credit: Glory Foods (www.gloryfoods.com)