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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. At her Houston restaurant, T'afia, 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.

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