While we spend plenty of time focusing on the menus gracing our holiday tables, we don’t want to forget about the dinners we’ll need to whip up in between all the big entertaining moments. That’s where these easy weeknight meals come in. Fresh ingredients, simple execution, and added flavor from Fisher Nuts will have you returning to these staples all winter long. Plus, we’re guessing you’ve already got quite a few of the essential ingredients hanging out in your pantry, making them ideal throw-together dishes.

Roasted Beet and Toasted Walnut Goat Cheese Salad

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Yields: 4 servings
Prep Time: 15 mins
Total Time: 1 hour 15 mins

INGREDIENTS

6 medium beets, scrubbed
6 c. arugula
1 avocado, sliced
4 oz. goat cheese, crumbled
1/2 c. Fisher Chopped Walnuts, toasted

FOR VINAIGRETTE

1/2 c. extra-virgin olive oil
1/4 c. balsamic vinegar
1 tbsp. maple syrup
2 tsp. Dijon mustard
Kosher salt
Freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 400°. Wrap each beet in foil and place on a baking sheet. Roast until tender (you can insert a fork or knife through the foil to test), about 1 hour. Let sit until cool enough to handle, then peel and cut into wedges.
  2. Meanwhile, make vinaigrette: In a jar, shake together olive oil, vinegar, maple syrup, and Dijon until fully combined. Season with salt and pepper.
  3. Place arugula in a large serving bowl and lightly dress with vinaigrette. Top with beets, avocado, goat cheese, and walnuts. Toss gently and add more vinaigrette as needed.

    Creamy Mushroom Pasta

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    Yields: 4 servings
    Prep Time: 25 mins
    Total Time: 25 mins

    INGREDIENTS

    3 tbsp. extra-virgin olive oil
    3/4 c. Fisher Chopped Pecans
    2 sprigs fresh rosemary (optional)
    1 tsp. lemon zest
    3 tbsp. butter
    1 lb. mixed mushrooms, such as maitake, shiitake, cremini, or oyster,
    torn or sliced into bite-sized pieces
    Kosher salt
    Freshly ground black pepper
    1 lb. pasta, such as rigatoni
    1 large shallot, finely chopped
    1/2 c. chopped fresh parsley, divided
    1/2 c. dry white wine
    3/4 c. heavy cream
    1/2 c. freshly grated Parmesan, plus more for serving
    2 tbsp. lemon juice (from 1 lemon)

    DIRECTIONS

    1. In a large, high-sided skillet, heat oil over medium heat until shimmering. Add pecans and rosemary if using and cook, stirring frequently, until nuts are golden, about 3 minutes. Transfer to a medium heat-proof bowl; toss with lemon zest and a pinch of salt.
    2. Wipe out skillet, return to medium heat, and add butter. Once melted, add mushrooms, a large pinch of salt, and a few cranks of black pepper; stir to combine. Cover and let liquid release from mushrooms, about 5 minutes. Uncover and cook, stirring occasionally, until mushrooms are golden all over and no liquid remains, 3-5 minutes more.
    3. Meanwhile, boil pasta in a large pot of boiling salted water until al dente. Reserve 1 cup pasta water and drain.
    4. To the skillet with the mushrooms, add shallot and ¼ cup parsley. Cook, stirring until fragrant, 1 to 2 minutes.
    5. Add white wine and cook until evaporated, 3 to 4 minutes, then add pasta, cream, and 1/2 cup of the pasta water. Cook, tossing frequently until sauce has thickened slightly, about 3 minutes. Remove from heat and fold in Parmesan, lemon juice, and remaining parsley. Season to taste with salt and pepper.
    6. Serve topped with fried pecans and more Parmesan.

    Butter Pecan Chicken Bites

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    Yields: 4 servings
    Prep Time: 15 mins
    Total Time: 40 mins

    INGREDIENTS

    FOR THE CHICKEN
    Cooking spray
    3 1/2 c. Fisher Pecan Halves, finely chopped
    2 tbsp. butter, melted, divided
    2 large eggs
    2 tbsp. packed brown sugar
    Zest of 1 lemon
    1/2 tsp. ground cayenne (optional)
    1 1/4 lb. boneless skinless chicken breast (about 2 large), cut into bite-sized pieces
    1/4 c. all-purpose flour
    1/2 tsp. Kosher salt, plus more for sprinkling
    1 tsp. freshly ground black pepper

    FOR THE HONEY MUSTARD
    2 tbsp. Dijon mustard
    2 tbsp. honey
    1 tsp. lemon juice
    Lemon wedges, for serving
    Freshly chopped parsley, for garnish

    DIRECTIONS

    1. Preheat oven to 425°. Generously grease a large baking sheet with cooking spray.
    2. Place chopped pecans in a shallow bowl. In another shallow bowl, whisk together 1 tablespoon melted butter, eggs, sugar, lemon zest, and cayenne. In a medium bowl, combine flour, salt, and black pepper.
    3. Toss chicken in flour mixture until evenly coated, then dip each chicken piece in egg mixture, letting excess drip off. Roll chicken pieces in pecans, firmly squeezing each piece to adhere pecans to chicken. Transfer to prepared baking sheet in an even single layer.
    4. Bake for 10 minutes, then gently brush the remaining 1 tablespoon melted butter in a dabbing motion onto chicken. Return chicken to oven and continue baking until chicken is cooked through and pecans are toasty, 5 minutes more. Season immediately with more salt while hot.
    5. Meanwhile, make honey mustard: In a small bowl, stir to combine mustard, honey, and lemon juice.
    6. Garnish with parsley, and serve with honey mustard and lemon wedges.

    Photographer: Jenny Huang; Photo Assistant: Shri Prasham Parameshwaran; Food Stylist: Tyna Hoang; Food Stylist Assistant: Paul Wang; Prop Stylist: Paige Hicks; Prop Stylist Assistant: Paulina Velez, Emi Maus.