Fresh hazelnuts come to markets in late fall and early winter. Choose shelled, raw hazelnuts from the bulk bin if possible, to ensure a rich, nutty aroma -- the best sign of freshness. Packaged shelled and unshelled nuts are available either raw or roasted. Remove skins from roasted nuts by shaking them in a closed container; they'll store in the freezer up to 24 months. Definitely divine in chocolates and sweet baked goods, hazelnuts also add crunch to salads or a Brussels sprouts or green bean sauté, and they make a wonderful pesto combined with basil or spinach and served with pasta or wholegrain crusty bread.

Green Beans with Hazelnuts and Thyme

Serves 8

2 pounds green beans, trimmed

2 tablespoons olive oil

2 tablespoons chopped fresh thyme, divided

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/2 cup roasted, skinned hazelnuts, coarsely chopped

1. Bring large pot of water to boil. Add green beans, cook until just tender. Cool.

2. In a large skillet over medium high heat, add olive oil and 1 tablespoon thyme; saute for 1 minute. Stir in mustard and salt. Add beans and saute 3 to 5 minutes.

3. Stir in most of the hazelnuts, transfer to serving bowl and garnish with remaining nuts and 1 tablespoon thyme.

Nutrition information per serving: 112 calories, 9 grams (g) fat, 4 g carbohydrate 2 g protein, 2 g dietary fiber, 82 milligrams sodium.

Recipe adapted courtesy Oregon Hazelnuts

(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)