Zucchini Ribbons with Cranberry Beans and Pecans
Monica Pope (an F&W Best New Chef 1996) loves the organic pecans from Rio Grande Organics in Quemado Valley, Texas (riograndeorganics.com). She uses the nuts to garnish a salad of quickly grilled zucchini ribbons and creamy-fleshed cranberry beans. Pecan oil enhances the pecans' sweet flavor but the dish is equally delicious without it.
Slideshow: More Zucchini Recipes