History: The pecan is a variety of the American hickory nut. Pecans were an important part of the diet of American Indians before the arrival of the European settlers. Accounts by early Spanish and French explorers show tribes planned migrations around the harvesting of pecans.

        FYI: Is it PEE-can or pe-CAHN? The dictionary includes both pronunciations. The way you say “pecan” depends on where you were raised. According to an online poll by the National Pecan Shellers Association, the latter pronunciation won handily with more than 75 percent of the vote.

        Buy: The peak pecan harvest is during the fall. Look for unshelled pecans with clean, uncracked shells. When shaken, the kernel should not rattle.

        Store: Keep tightly wrapped in a cool, dry place for up to six months. Refrigerate shelled pecans up to three months; freeze up to six months.

        Good for you: Although high in fat, pecans contain mostly the “good” (monounsaturated) fat, which may help lower cholesterol. Pecans are a good source of vitamins A, B and E, thiamin, magnesium, protein and fiber. Recent research also shows pecans and other tree nuts may help fight heart disease.

        Cook: Most people eat pecans during the holidays — in sticky pies or salted and roasted as snacks. Here are other ways to use them:

        • Stir into corn bread batter.

        • Combine toasted pecan halves with hot popcorn. Season to taste.

        • Top appetizer-size pizzas with shredded mozzarella, pesto and chopped pecans before baking.

        • Quickly stir-fry parboiled sweet potato cubes and shredded mustard greens; then sprinkle with pecans.

        • For a meatless loaf, combine brown rice, onion, mushrooms, seasonings, eggs and ground pecans.

        • Before baking chicken breast tenders, brush with olive oil, then dredge in a mixture of bread crumbs, pecans and Parmesan.

        • Slice 1/2-inch thick French bread rounds, spread with soft goat cheese, add sprinkle of minced rosemary or thyme and some finely minced pecans. Run under the broiler until bubbly, cut into crouton-size pieces and serve with salad.

        Professional treatment: Restaurant chefs love pecans in salads, especially when they've been given a little candied crunch. At the Hyde Park Grill in Landen, pecans are candied and added to a goat cheese salad. At the Vineyard Cafe in Hyde Park, pecans are candied and spiced and added to a Bibb lettuce salad with caramelized pears, bleu cheese, watercress and rice wine vinaigrette. And at Jimmy D's in Montgomery, pecans add crunch to a salad of pears and bleu cheese with a little applewood-smoked bacon and a poppy seed dressing.
       

Pecan-Broccoli Noodles

               12 ounces curly “no-yolk” egg noodles
       2 (10-ounce) packages frozen broccoli florets, thawed and heated through
       1 cup pecans
       3 tablespoons olive oil
       2 cloves garlic, finely chopped
       Juice of 1/2 lemon
       Juice of 1/2 orange
       Grated zest of 1 lemon
       Salt and freshly ground black pepper, to taste
        1/2 cup grated Parmesan cheese

        Cook noodles according to package directions. Drain well. Cut broccoli florets into small pieces, discarding stems.

        Meanwhile, mix pecans and oil in a microwave-safe serving bowl large enough to hold pasta. Microwave, uncovered, at 100 percent power 2 minutes. Stir and microwave an additional 1-2 minutes or until lightly toasted. Add garlic. Microwave 20 seconds.

        Add hot noodles to pecan mixture. Stir in lemon and orange juice, lemon zest and salt and pepper. Add broccoli and toss to combine. Sprinkle with Parmesan cheese, and toss. Makes 4 servings.
       

        — Adapted from Family Circle Quick & Easy Recipes (Broadway Books; $24.95)

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