Warm the reserved mushrooms in
a small skillet over low heat.
Place 2 tablespoons sesame seeds in
a small skillet over low heat and toast, stirring occasionally, for several minutes until light brown.
To make the za'atar, toast the sesame seeds in
a small skillet over low heat until golden and fragrant, about 3 minutes.
Cook oats and remaining 1 teaspoon coconut oil in
a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes.
Place 1/2 cup pecans in
a small skillet over low heat, and toast, stirring often, until browned and toasted (be careful that they don't burn).
In
a small skillet over low heat, toast the cumin seeds for 2 - 3 minutes.
Cook maple syrup, butter, vanilla, and salt in
a small skillet over low heat, whisking occasionally, until butter is melted.
Add the pine nuts to
a small skillet over low heat.
Make pesto: Place 1 tablespoon of the oil and garlic in
a small skillet over low heat.
Before serving as a condiment for sandwiches or appetizers, warm gently in the microwave or in
a small skillet over low heat.
In
a small skillet over a low heat, place the olive oil, walnuts and herbs.