Vegetarian cooking also has a creative advantage over meat-centered cuisine because plant foods are remarkably versatile. Georgia is the number one producer of pecans in the U.S., and a handful of pecans can add that versatility as well as crunch and texture. Not to mention how wonderful pecans are baked into quick breads and desserts. Planning a meatless menu allows for a lot of freedom and creativity, but that can be daunting for those new to vegetarian cooking. The menu should be based on what's truly in season.
Many foods are available year-round, including pecans.
Be sure to highlight those that come to market in abundance-like tomatoes in late summer, butternut squash in the fall, fresh peas in the spring and citrus in winter. Pecans can be kept in airtight containers in the refrigerator for nine months or in the freezer for up two years. Choose the main course for the focus of the meal-usually something hot and substantial. Then go on to plan dishes that will complement it. Think about colors, tastes, and textures that go well together.