NUT RECIPES: Herbed Nutty Shrimp . . . Baked Pork Chops with Figs and Walnuts . . . Smoked Paprika Nut Mix

Herbed Nutty Shrimp

2 teaspoons olive oil, divided use

¾ pound peeled shrimp

3 tablespoons pine nuts

1 teaspoon dried tarragon

2 tablespoons fresh lemon juice

Salt and freshly ground black pepper

Heat a nonstick skillet on medium heat and add the olive oil. Add the pine nuts and shrimp. Toss for 2 minutes or until the shrimp is pink and not translucent. Sprinkle with tarragon, lemon juice and salt and pepper to taste. Serve over Basil Broccoli Penne Pasta (recipe follows).

Yield: Serves 2.

Approximate nutritional analysis per serving: 298 calories, 42 percent of calories from fat, 14 grams fat (2.2 grams saturated), 258 milligrams cholesterol, 37.7 grams protein, 4.4 grams carbohydrates, 0.7 grams fiber, 252 milligrams sodium.

Basil Broccoli Penne Pasta

¼ pound penne pasta

½ pound broccoli florets

1 teaspoon olive oil

½ cup fresh basil leaves

Salt and freshly ground black pepper

2 tablespoons grated Parmesan cheese

Place a large saucepan with 3 to 4 quarts of water on to boil. When water is rapidly boiling, add pasta and boil 5 minutes. Add broccoli florets and continue to boil 4 minutes. The pasta should be cooked al dente. Drain, leaving about 2 tablespoons water in the saucepan. Add the oil to the water and return the pasta and broccoli to the saucepan. Add the basil and salt and pepper to taste. Sprinkle with Parmesan cheese. Toss well.

Yield: Serve 2.

Approximate nutritional analysis per 1-ounce serving: 297 calories, 16 percent of calories from fat, 5.1 grams fat (1.5 grams saturated), 4 milligrams cholesterol, 13.3 grams protein, 50.7 grams carbohydrates, 5.3 grams fiber, 133 milligrams sodium.

Baked Pork Chops with Figs and Walnuts

4 6-ounce boneless pork loin chops

1 9-ounce package dried Mission figs

1 small onion, quartered

1 clove garlic

2 slices whole-grain bread, torn into small pieces

¼ cup chopped walnuts

2 tablespoons fig or raspberry jam

½ teaspoon each: dried thyme, salt

Freshly ground pepper

Heat oven to 375 degrees. Make a horizontal cut about halfway through each pork chop to form a pocket, but do not cut through the chops; set aside.

Combine figs, onion and garlic in a food processor or blender; pulse several times, until mixture is just coarsely chopped. Transfer mixture to a medium bowl. Stir in bread, walnuts, jam and thyme; season with salt and pepper to taste. Divide mixture among the 4 chops, stuffing it into each pocket. (If you have more stuffing than pork, add remainder to the baking dish; lay stuffed chops over extra stuffing mixture.) Bake until pork is no longer pink, about 30 minutes.

Yield: Serves 4.

Approximate nutritional analysis per serving: 579 calories, 34 percent of calories from fat, 22 grams fat (7 grams saturated), 105 milligrams cholesterol, 56 grams carbohydrates, 42 grams protein, 435 milligrams sodium, 8 grams fiber.

Smoked Paprika Nut Mix

½ pound pecan halves

½ pound raw whole almonds

2 tablespoons (¼ stick) unsalted butter

1½ tablespoons smoked paprika, or more to taste

2 teaspoons coarse sea salt or kosher salt, or more to taste

½ pound sesame sticks

Spread the nuts on ungreased baking sheets and toast in a 300-degree oven, stirring a couple of times to prevent burning, until fragrant and slightly browned, about 10 minutes.

Meanwhile, place the butter in a microwave-safe container or zip-seal plastic bag large enough to hold the nuts and microwave on 50 percent power in increments of 30 seconds until melted.

Add the smoked paprika, the salt, the warm toasted nuts and the sesame sticks and toss or mix until the nut mix is thoroughly coated with the seasonings and butter.

Yield: 1½ pounds.

Approximate nutritional analysis per 1-ounce serving: 130 calories, 10 grams fat, 9 grams carbohydrates, 3 grams protein, 3 milligrams cholesterol, 208 milligrams sodium, 2 grams dietary fiber, 67 percent of calories from fat.

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