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Blue Cornmeal Pancakes
Breakfast American

Blue Cornmeal Pancakes

4.7

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
  2. 2 In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
  3. 3 Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
  4. 4 Serve immediately with maple syrup of fruit preserves.

By Monica

Sugar-Free Banana Bread
Breakfast American

Sugar-Free Banana Bread

4.2

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Mix all-purpose flour, rice flour, stevia powder, baking powder, baking soda, and salt together in a bowl.
  3. 3 Combine bananas, almond milk, vegetable oil, and egg in another bowl; beat with an electric mixer until smooth. Stir banana mixture into flour mixture until incorporated, then fold in pine nuts and flax seeds. Pour batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a knife inserted in the center of loaf comes out clean, about 1 hour.

By Gingerbreadgirlz

Chef John's Pumpkin Scones
Breakfast American

Chef John's Pumpkin Scones

4.3

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. 2 Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
  3. 3 Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
  4. 4 Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
  5. 5 Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
  6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.

By John Mitzewich

Savory Peach Parfait
Breakfast

Savory Peach Parfait

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

By thehungryscientist

Spinach and Pine Nuts
Dinner American

Spinach and Pine Nuts

4.2

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Wash spinach, but allow the water to cling to the leaves. Cook spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
  2. 2 Heat oil in a skillet over medium-high heat. Add spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

By Robyn Webb

Roasted Portabello Mushrooms with Blue Cheese
Appetizer American

Roasted Portabello Mushrooms with Blue Cheese

5.0

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar.
  3. 3 Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

By dimples

Green Beans for a Special Occasion
Dinner American

Green Beans for a Special Occasion

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic and pine nuts, and saute until lightly browned.
  2. 2 Place the green beans in a medium saucepan with enough water to cover, and bring to a boil. Season with salt and pepper. Cook 5 minutes, or until tender. Drain, and toss with the garlic and pine nuts to serve.

By ISBLESSED

Shredded Brussels Sprouts
Dinner American

Shredded Brussels Sprouts

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons of grease in the skillet, crumble and set aside.
  2. 2 Melt butter with reserved bacon grease in the same skillet over medium heat. Add pine nuts; cook and stir until browned.
  3. 3 Add shredded Brussels sprouts and green onions; season with seasoning salt and ground black pepper. Cook and stir until sprouts are wilted and tender, about 10 to 15 minutes.
  4. 4 Stir in crumbled bacon and toss to combine. Serve hot.

By MOMZRIGHT

Grilled Salmon With Pesto Crust
Dinner American

Grilled Salmon With Pesto Crust

4.9

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat a small skillet over medium heat; cook and stir pine nuts in the hot skillet until fragrant and toasted, about 5 minutes.
  2. 2 Blend basil, Parmesan cheese, toasted pine nuts, and garlic in a blender until a thick paste forms. Gradually stream olive oil into blender and continue blending until desired consistency of pesto is reached; season with salt and pepper.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season both sides of salmon with salt and pepper.
  4. 4 Place salmon, skin-side down, onto grill grates; close grill and cook until salmon is about 2/3 done, 8 to 15 minutes. Remove salmon from grill using a spatula and transfer to a baking sheet, skin-side down. Spread pesto evenly over the salmon. Save extra pesto for another use if there are leftovers.
  5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  6. 6 Broil salmon until fish flakes easily with a fork and pesto is bubbling, about 5 minutes.

By LAURAVC

Pesto-Stuffed Grilled Portobellos
Dinner American

Pesto-Stuffed Grilled Portobellos

4.6

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Remove stems from mushrooms and finely chop stems.
  2. 2 Heat olive oil in a skillet over medium heat; cook and stir chopped mushroom stems, shallot, and garlic until softened, about 5 minutes. Pour wine into the skillet; cook and stir mixture using a wooden spoon until liquid is evaporated, 1 to 2 minutes. Cool mixture to room temperature, about 10 minutes.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Brush the olive oil mixture over the top each mushroom and place, top-side up, on a grilling pan. Mix pesto and pine nuts with the mushroom stem mixture together in a bowl; spoon into each mushroom. Sprinkle Italian cheese blend over the filling.
  5. 5 Grill mushrooms on the preheated grill until edges are blackened and stuffing is bubbling, about 10 minutes.

By Larry Short

Basil Cream Sauce
Pantry American

Basil Cream Sauce

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine basil and garlic in a food processor.
  3. 3 Pour oil in slowly, with the processor running, until mixture begins to emulsify, about 40 seconds. Add Parmesan, pine nuts, salt, and pepper; blend for 1 minute.
  4. 4 Bring cream to a simmer in a saucepan over low heat.
  5. 5 Pour 1/2 of the hot cream into the food processor, and pulse for 20 seconds until incorporated with basil mixture.
  6. 6 Transfer basil-cream mixture to the saucepan. Stir with cream until well blended, then simmer until thickened, about 5 minutes.

By Ayanna Cassanova

Curried Butternut Squash and Apple Bisque
Dessert American

Curried Butternut Squash and Apple Bisque

4.8

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place squash onto a baking sheet cut-side down.
  3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
  4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
  5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
  6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

Lemony Quinoa
Lunch American

Lemony Quinoa

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
  2. 2 In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
  3. 3 Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

By Mirelle B

Eggplant Rollati Appetizer
Dinner American

Eggplant Rollati Appetizer

4.0

Prep
Cook
Total

Instructions

  1. 1 Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.
  2. 2 Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature.
  3. 3 Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollati and sprinkle with Parmesan cheese.

By lorin

Dill Pesto
Pantry American

Dill Pesto

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine parsley, pine nuts, Parmesan cheese, dill, and garlic in the bowl of a food processor; pulse until combined, 2 to 3 minutes.
  2. 2 Add 1 tablespoon olive oil, small squirt lemon juice, ⅛ teaspoon salt, and ⅛ teaspoon black pepper; pulse.
  3. 3 Add 1 tablespoon olive oil; pulse. Continue adding olive oil, lemon juice, salt, and black pepper until pesto reaches desired flavor and consistency.

By LaDonna Langwell

Purple Cabbage Salad
Lunch American

Purple Cabbage Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
  2. 2 Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
  3. 3 Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.
  4. 4 Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

By z100hr

Lemon Couscous
Side Dish American

Lemon Couscous

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine chicken broth, lemon zest, lemon juice, butter, and salt together in a saucepan; bring to a boil. Stir in couscous until completely coated. Cover the saucepan, remove from the heat, and soak couscous until hot liquid is mostly absorbed, about 5 minutes.
  2. 2 Fluff couscous with a fork. Stir in pimentos, pine nuts, and parsley.

By redveeder

Creamy Whipped Feta
Appetizer American

Creamy Whipped Feta

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine feta cheese, Greek yogurt, garlic, lemon zest, and black pepper in a food processor.
  3. 3 Pulse several times to combine. With motor running, slowly drizzle in 2 tablespoons olive oil until dip is smooth and creamy, approximately 1 minute, scraping down the sides of the bowl as needed.
  4. 4 Transfer mixture to a bowl or onto a plate and top with sun-dried tomatoes, pine nuts, and parsley. Drizzle with remaining olive oil and serve.

By France Cevallos

Arugula Salad with Asiago and Cranberries
Dinner American

Arugula Salad with Asiago and Cranberries

4.8

Prep
5 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together vinegar and oil in a large bowl. Stir in cranberries, shallot, salt, and pepper. Set aside until cranberries begin to soften and flavors meld, 10 to 15 minutes.
  2. 2 Add arugula, Asiago cheese, and pine nuts to the bowl and toss to coat evenly. Serve immediately.

By France Cevallos

Instant Pot Spaghetti Squash with Sauteed Mushrooms
Dinner American

Instant Pot Spaghetti Squash with Sauteed Mushrooms

5.0

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot). Add water to the pot. Place spaghetti squash onto the rack. Close and lock the lid. Select high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Scrape squash into a bowl, separating into strings.
  2. 2 While squash is cooking, heat oil in a large skillet over high heat. Add onion and thyme and saute until onions are soft, 3 to 5 minutes. Add mushrooms, garlic salt, and black pepper; saute until mushrooms have released their liquid and are tender, 3 to 5 minutes more. Add pine nuts and cook until toasted, about 2 more minutes.
  3. 3 Add cooked spaghetti squash to the skillet with the mushroom mixture. Season with additional garlic salt and black pepper to taste. Cook for 1 minute more. Remove thyme sprigs before serving.

By Becky

Butternut Squash Salad with Feta Cheese and Caramelized Onions
Dinner American

Butternut Squash Salad with Feta Cheese and Caramelized Onions

5.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a baking dish dish, cut-side down. Fill baking dish with 1/2 inch of water.
  2. 2 Roast squash in the preheated oven until tender, 30 to 45 minutes. Add more water to the baking dish, if necessary, while roasting. Remove from oven and allow to cool slightly.
  3. 3 Meanwhile, heat olive oil in a small skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Add 1 teaspoon of water to release the caramelized bits from the bottom of the skillet, if necessary.
  4. 4 Meanwhile, place pine nuts in a dry skillet over medium heat and toast, stirring occasionally, until golden brown, about 5 minutes.
  5. 5 Once butternut squash is cool enough to handle, remove skin and dice into 1-inch pieces.
  6. 6 Combine squash, caramelized onions, toasted pine nuts, feta cheese, mint, salt, and pepper in a mixing bowl. Toss salad to combine all ingredients, then transfer to a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve, if desired.

By Diana Moutsopoulos

Barley Bake
Dinner American

Barley Bake

4.4

Prep
25 min
Cook
85 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a skillet over medium-high heat. Add onion, barley, and pine nuts; cook and stir until barley is lightly browned.
  3. 3 Stir in green onions, mushrooms, and parsley; season with salt and black pepper. Transfer barley mixture to a 2-quart casserole dish; stir in vegetable broth.
  4. 4 Bake in the preheated oven until liquid has been absorbed and barley is tender, about 1 hour and 15 minutes.

By KATINHAT

Spinach Basil Pasta Salad
Lunch American

Spinach Basil Pasta Salad

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add bow tie pasta and return to a boil. Cook, uncovered and stirring occasionally, until pasta has cooked through but is still firm to the bite, about 12 minutes. Rinse with cold water to cool, then drain well in a colander set in the sink.
  2. 2 Toss spinach and basil together in a large bowl.
  3. 3 Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Stir in prosciutto and cook 2 to 3 minutes more. Remove from the heat.
  4. 4 Add prosciutto mixture to spinach and basil and toss to combine. Pour in the drained pasta and toss again. Season with salt and pepper. Sprinkle with Parmesan cheese and pine nuts to serve.

By _jennifer