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Z!ngNuts Lightning Bolt Classic Dad Cap – Trendy Men’s Hat, Casual Headwear, Summer Accessory, Gift for Dad, Everyday Fashion

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Zingnuts Embroidered Unisex Pique Polo Shirt

Price range: $39.45 through $50.65

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Description

Elevate your wardrobe with this stylish Unisex Pique Polo Shirt, perfect for both casual and semi-formal occasions. Crafted from 100% ring-spun cotton, this shirt is not only comfortable but also extremely durable, ensuring you look sharp and feel great all day long. The light fabric is breathable, making it perfect for warm weather while the side-seamed construction maintains the shirt’s shape and fit. Ideal for professionals, students, or anyone seeking a polished yet relaxed style, this polo is a versatile addition to any closet. It’s an excellent choice for gatherings, workplace events, or casual outings, and makes a thoughtful gift for birthdays, holidays, or celebrations where you want to make a lasting impression. Embrace sustainability, as it’s OEKO-TEX certified, highlighting a commitment to eco-friendly manufacturing practices, making it a responsible choice for fashion-forward individuals.

Product features
– 100% ring-spun cotton for a smooth fabric feel.
– Side seams for structural support and shape retention.
– 2 Button Placket with dyed-to-match buttons for subtle detail.
– OEKO-TEX Standard 100 certified means eco-friendly production.
– Lightweight design at 5.2 oz/yd² for comfort in warm weather.

Care instructions
– Machine wash: cold (max 30C or 90F)
– Do not bleach
– Tumble dry: low heat
– Do not iron
– Do not dryclean

Additional information

WeightN/A

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Savannah Heat Krunch Strawberry Pecan Salad

Ingredients (serves 2–4):

4 cups fresh baby spinach or mixed spring greens

6–8 large fresh strawberries, sliced

¼ small red onion, thinly sliced

¼ cup crumbled goat cheese or feta

½ cup Savannah Heat Krunch pecans (or substitute with any sweet-spicy candied pecans)

Optional: balsamic vinaigrette or a light raspberry dressing

Instructions:

Prepare the base: In a large bowl, add the fresh greens.

Add toppings: Arrange sliced strawberries and red onion over the greens.

Sprinkle cheese: Scatter crumbled goat cheese or feta evenly.

Add pecans: Top generously with Savannah Heat Krunch pecans for that sweet-heat crunch.

Dress and serve: Drizzle lightly with balsamic vinaigrette or raspberry dressing just before serving. Toss gently if desired.

🍍🔥Pineapple Habanero Krunch Ice Cream

Ingredients (serves 2–4):
2–4 scoops of good-quality vanilla ice cream (or coconut ice cream for a tropical twist)

¼ to ½ cup Z!NGNUTS Pineapple Habanero Krunch cashews (roughly chopped if you prefer smaller bits)

Optional: a drizzle of honey or caramel sauce for extra sweetness

Optional garnish: a sprinkle of toasted coconut flakes or a few fresh pineapple chunks

Instructions:

Scoop & prep:
Place scoops of vanilla ice cream into a chilled bowl.

Add the crunch: Generously sprinkle Pineapple Heat Krunch cashews over the ice cream. If you like, crush some for a mix of fine and chunky texture.

Optional drizzle: For a sweeter treat, lightly drizzle with honey or caramel sauce.
Garnish (optional): Top with toasted coconut flakes or a few pieces of fresh pineapple for a fruity punch.
Serve immediately:
Enjoy the cool creaminess with a sweet-heat crunch in every bite!

Savannah Heat Krunch Pecan-Crusted Salmon

Servings: 2–4
Ingredients:

2 salmon fillets (about 6 oz each)

½ cup Savannah Heat Krunch Pecans (crushed)

2 tablespoons Dijon mustard

1 tablespoon honey or maple syrup (optional, for a touch of extra sweetness)

1 tablespoon melted butter or olive oil

Salt and pepper to taste

Lemon wedges, for serving

Instructions:

Preheat oven:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.

Prepare pecan crust:
Place Savannah Heat Krunch Pecans in a zip-top bag and crush them lightly with a rolling pin or pulse in a food processor until coarsely chopped (not too fine — you want texture).

Season salmon:

Pat the salmon fillets dry with a paper towel. Season lightly with salt and pepper.

Add mustard glaze:

In a small bowl, mix Dijon mustard and honey (if using). Brush this mixture generously over the top of each salmon fillet.
Apply pecan crust:

Press the crushed pecans onto the mustard-coated tops of the fillets, gently patting so they stick well.

Drizzle butter or oil:

Drizzle melted butter or olive oil over the crust to help it brown nicely.

Bake:

Bake for 12–15 minutes, or until the salmon is cooked through and the pecan crust is golden brown.

Serve:

Remove from oven and let rest for a couple of minutes. Serve with lemon wedges and your favorite side — like steamed broccoli or roasted potatoes.

✨ Tip: If you want extra crunch, you can broil the salmon for an additional 1–2 minutes at the end — watch carefully to avoid burning the pecans.