Triple Onion Pecan Pate

2 medium sized red onions thinly sliced
1 large yellow onion, thinly sliced
2 tablespoons peanut oil
3 scallions; cut in 1-inch pieces use white and green parts
1 cup Pecan Valley Pecan Pieces
2 hard cooked eggs; quartered
1 14½-ounce can asparagus; well drained
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon sea salt
Pepper to taste
1 lettuce leaves for garnish
Black olives for garnish
Cherry tomatoes for garnish

1. In large skillet, fry red and yellow onions in hot oil, until golden. Lower heat and cook 2 to 3 minutes longer until limp. (Do not let onions become too brown.) Add scallions and heat through. Cool slightly.
2. Transfer to food processor with pecans, eggs, asparagus, cumin, paprika and salt and chop coarsely. Spoon into bowl and season to taste with pepper. Chill.
3. To serve: scoop onto lettuce lined dish. Garnish with black olives and cherry tomatoes. Serve with matzos.

Makes 2½ cups

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Avocado Pate with Pecans

4 avocados; peeled and pitted
Vegetable oil
1 16-ounce package cream cheese
2 tablespoons shallot; minced
1 tablespoon fresh lemon juice
2 garlic cloves; minced
1 teaspoon chili powder
½ teaspoon sea salt
¼ cup parsley; chopped
2 tablespoons Pecan Valley Pecan Pieces
4 butter lettuce or Boston lettuce leaves
½ cup black olives; pitted
10 cherry tomatoes
Tortilla chips

1. Line a 6 cups rectangular glass loaf pan or ceramic dish with 3 layers of waxed paper, extending over long sides only. Brush top sheet of paper generously with oil.
2. Puree avocados and cream cheese in processor. Add shallots, lemon juice, garlic, chili powder and sea salt and blend 30 seconds.
3. Transfer mixture to prepared pan; smooth top. Press plastic wrap onto surface of pate and refrigerate at least 6 hours or overnight.
4. Remove plastic and un-mold onto a platter lined with the lettuce leaves. Mix parsley and pecans and sprinkle over the pate.
5. Garnish with olives and tomatoes. Surround with tortilla chips.

Yield: 10 servings

Basil-Pecan Cream Cheese

1 8-ounce package cream cheese; softened
¼ cup butter; softened
½ cup snipped fresh basil
¼ cup Pecan Valley Pecan Pieces
1 tablespoon white wine vinegar
1 clove garlic; minced
½ teaspoon crushed red pepper
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

1. In a medium mixing bowl beat cream cheese and butter with an electric mixer on medium speed until smooth.
2. Stir in basil, pecans, vinegar, garlic, red pepper, salt and black pepper until well combined.
3. Serve immediately or cover and chill up to 3 days

Makes 1½ cups

Ginger Pecan Butter

¾ cup sweet unsalted butter or margarine
½ cup Pecan Valley Pecan Pieces; finely ground
2 tablespoons crystallized ginger; ground
1 tablespoon brown sugar; firmly packed
½ teaspoon allspice

1. In a small mixing bowl mix butter, pecans, crystallized ginger, brown sugar, and allspice
2. Store in refrigerator.