class="post-template-default single single-post postid-226 single-format-standard theme-venam woocommerce-no-js nt-page-default venam-ajax-shop shop-sidebar-default Venam Child Venam Child-v1.0.5 preloader-on has-elementor-header-template has-elementor-footer-template nt-single-has-block nt-single-thumb-none nt-desktop elementor-default elementor-kit-2878">
swre logo

Think of all the lovely fall dishes you could be serving this upcoming season. Check out these recipes for something your customers will love.

Something as simple as a Waldorf Salad will definitely highlight the flavors of fall. It’s light and crisp –guaranteed to be a favorite.

waldorf salad recipeWaldorf Salad Recipe

Preparation time: about 25 minutes. The salad recipe serves 8-10.


1 bunch of celery, thinly sliced

6 apples, chopped or sliced and sprinkled with lemon juice

1 cup walnuts, chopped

2/3 cups whipping cream

1 1/3 cup mayonnaise

1/8 teaspoon salt

1 dash white pepper


Mix apples, celery, and walnuts

Whip the cream to the soft stage and fold in mayonnaise with a spoon and add salt and white pepper

Add the dressing to the salad just before serving, adding only enough to moisten well

Sprinkle chopped walnuts on top for enhanced flavor, texture, and eye appeal


Choose from a variety of elegant or classic salad bowls at Southwest Restaurant Equipment. 



Pecan Chicken with Lemon Herb Butter Recipe


An entrée that would pair perfectly with this salad that also showcases fall’s harvest is Pecan Chicken with Lemon Herb Butter.

Preparation time: 25 minutes. Serves 2.


2 chicken breasts, tenderized

3/4 cup Japanese bread crumbs (“Panko” in grocery stores. It is useful for many great seafood and chicken dishes.)

1/2 cup pecan pieces, chopped in food processor

Capers to taste (optional)

2 eggs, beaten




Tenderize chicken breasts and flatten slightly with a meat mallet so they are not too thick but “even” in thickness

Combine Panko bread crumbs and Pecan pieces in a shallow pan (like a pie pan). Put beaten eggs in another pie pan and the flour in a third pie pan

Dip the chicken in the flour, then in the eggs, and finally in the Pecan-Panko mix

Heat a large skillet or sauté pan over medium heat

Add clarified butter and then the two breasts

Cook chicken on one side for 3-4 minutes (or until golden brown), turn over, and cook until juices run clear

Chicken is done. Top each breast with lemon-herb butter

To hold warm you can place the chicken into the sauce in the pan and allow the coating on the chicken to absorb all the lemon cream sauce flavorings so each bite is delicious.


Fresh Lemon Herb Butter 


1 pound soft butter

1 1/2 lemons, zested and juiced

1 tablespoon fresh thyme

2 teaspoons fresh parsley, chopped (or 3/4 teaspoon dried parsley)


Combine all ingredients in a food processor or with a mixer

Find the perfect skillet or saucepan under cookware. Plate this beautiful dish on one of our exquisite dining plate options.


And there you have two perfectly paired dishes for your fall menu.



Leave a Reply

Your email address will not be published.

Awesome Work

Related Post

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Additional information
  • Attributes
  • Custom attributes
  • Custom fields
Click outside to hide the comparison bar
Compare ×
Let's Compare! Continue shopping
Skip to content