OK so it’s been experienced first hand… the blogging world, loves food! Especially good food that is good for you.

Chef Todd Fisher amazed and delighted bloggers attending the 2nd annual Food Buzz Blogger Festival from all over the USA in quick simple and healthy foods that Fresh Express and Chef Todd Fisher can bring to the table.  Smoked pecans with a snappy cranberry vinaigrette, what a great ride on the tastebud see-saw.  Easy, fun and great for a quick healthy choice during this busy holiday season.

1pkg. Fresh Express Sierra Crisp Herb salad
1/2 C. Quinoa (toasted, recipe to follow)
1/2 C. Pecan halves (smoked, recipe to follow)
2 T. Canola oil
1/4 C. Fresh Cranberries
1 T. Minced garlic
2 T. Minced shallot
2 T. Sugar
1/2 C. Red wine vinegar
1/4 C. Extra virgin olive oil
Coarse salt & pepper

In a medium sauté pan heat the 2 T. Canola oil an add fresh cranberries. Blister the berries on high heat, once 1/3 of the berries has burst add in the minced garlic and shallots, cook for another 2 minutes, sprinkle in sugar and deglaze the pan with the red wine vinegar. Let mixture cool, whisk in olive oil, salt and pepper. In a medium bowl toss the Fresh Express greens with the cooled, toasted quinoa, cracked smoked pecans and appropriate amount of dressing to lightly coat the greens. Gently toss and serve immediately.

Toasted Quinoa

1/2 C. Quinoa
1-1/4 C. Water
2 t. Salt

Place raw quinoa on a parchment lined baking sheet, bake in a 375* oven till golden brown. Once toasted pour quinoa into a medium sauce pan with water and salt and cook over high heat for 12 minutes till quinoa bursts and is tender. Drain off excess water and cool.

Smoked Pecans

1/2 C. Pecan halves or pieces
1 onion cut into 4 slices
1 orange cut into 4 slices
2 dried New Mexico chili pods
3 Cinnamon sticks
1T. Cracked black pepper
1/4 C. Granulated sugar
2 T. Coarse sea salt

In a large pan with a perforated insert arrange the onion, orange, chilies and cinnamon sticks on the bottom of the pan to create as much contact as possible. Sprinkle in pepper and sugar. Place pecans in the perforated portion of the pan and place over bottom pan. Cover tightly and place on high heat, make sure you do this in a well ventilated area or outside. Let smoke for 4 minutes on high then reduce heat for additional 4 minutes and let stand for 20 mites covered with no heat under them. Remove cover and toss smoked nuts with coarse sea salt.

Image(s) provided from multiple sources online.