Chefs around the country (and around the world) are recognizing the potential of peanuts, a once humble staple and turning them into signature dishes that are packed with both great taste and good nutrition. With high-quality plant protein;  unsaturated fat; vitamin E; minerals such as magnesium, copper, phosphorous, and zinc, B vitamins (including folate) -- and zero  cholesterol -- peanuts are getting more and more attention.

In fact, a recent study funded by the National Heart, Lung and Blood Institute, found that replacing some carbohydrates, in diet similar to the DASH (Dietary Approaches to Stop Hypertension) diet, with protein or monounsaturated fats (such as those found in peanuts) may further lower blood pressure and LDL ("bad") cholesterol. What's more, The Harvard School of Public Health has shown that eating a  tablespoon of peanut butter or an ounce of peanuts five or more times a week is associated with a 20-30 percent reduced risk of type 2  diabetes. Well, that ought to be enough to whet anyone's appetite.