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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

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

Spanish-Style Swiss Chard with Raisins and Pine Nuts
Side Dish European

Spanish-Style Swiss Chard with Raisins and Pine Nuts

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place a steamer insert into a saucepan and pour in enough water to reach just below the bottom of the insert. Bring the water to a boil. Add the chard and steam until just tender, 2 to 3 minutes. Drain and set aside.
  2. 2 Heat the oil in a large skillet over medium heat; cook the raisins and pine nuts in the hot oil until the pine nuts turn golden, about 5 minutes. Add the chard, season with salt and pepper, and continue cooking while stirring constantly until the chard is hot, about 2 minutes.

By Allrecipes Member

Panellets (Catalan All-Saints Cookies)
Dessert European

Panellets (Catalan All-Saints Cookies)

3.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
  2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
  3. 3 Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
  4. 4 Bake in preheated oven until lightly golden, 10 to 12 minutes.

By KBorg

Mediterranean Farfalle
Dinner European

Mediterranean Farfalle

4.5

Prep
Cook
Total

Instructions

  1. 1 Cook pasta in salted, boiling water until al dente.
  2. 2 While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
  3. 3 Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

By Karyn

Spanish Green Beans and Tomatoes
Dinner European

Spanish Green Beans and Tomatoes

4.4

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes.
  2. 2 Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.

By jed

Titaina
Appetizer European

Titaina

4.4

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Toast the pine nuts in a dry skillet over medium heat for about 5 minutes, or until fragrant. Remove from heat, and set aside to cool.
  2. 2 Heat oil in a skillet over medium heat. Add the red and green bell peppers, onion, and garlic. Cook and stir until wilted and soft, about 10 minutes. Stir in the tomatoes, and continue to cook and stir for another 15 minutes. Mix in the tuna, sugar, cinnamon, nutmeg, salt, and pepper. Simmer for about 15 more minutes. Stir in the pine nuts, and serve.

By DC Girly Girl

Stuffed Leg of Lamb
Dinner European

Stuffed Leg of Lamb

4.7

Prep
35 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
  2. 2 Preheat an oven to 400 degrees F (200 degrees C).
  3. 3 Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
  4. 4 Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
  5. 5 In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
  6. 6 Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

By Patrick

Parmesan-Encrusted Pine Nuts
Appetizer

Parmesan-Encrusted Pine Nuts

3.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper; spread pine nuts in an even layer on top.
  2. 2 Bake in the preheated oven until most of the pine nuts are light golden brown and fragrant, about 20 minutes. Remove from the oven; keep the oven on.
  3. 3 Cook and stir sugar and water in a saucepan over medium heat until mixture turns light brown and syrupy, 5 to 10 minutes. Remove from the heat.
  4. 4 Add pine nuts to the saucepan; gently mix until coated with syrup. Stir in Parmesan cheese until nuts are coated.
  5. 5 Replace parchment paper on the baking sheet with a fresh piece. Spread coated pine nuts on top, breaking apart any bunches.
  6. 6 Return to the oven and bake until cheese is melted, about 10 minutes.

By JAILORMOON

Homemade Best-O Pesto Ever

Homemade Best-O Pesto Ever

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pulse pine nuts, almonds, and garlic in a food processor for about 20 seconds. Add basil, 1 cup olive oil, salt, and pepper. Blend for about 1 minute. Add additional olive oil until desired consistency is reached.

By GlutenFreeBudgetGuru

Sweet and Savory Prosciutto Roll-Ups
Appetizer

Sweet and Savory Prosciutto Roll-Ups

3.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Lay prosciutto slices on a large cutting board.
  2. 2 Place goat cheese into a small bowl and mix until creamy and spreadable. Lightly spread goat cheese on each slice of prosciutto. Top with a thin layer of fig preserves and sprinkle with crushed pine nuts.
  3. 3 Starting from one end, roll each prosciutto slice up into a tube. Place on a small platter and serve.

By France Cevallos

Elegant Baked Brie
Appetizer

Elegant Baked Brie

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Cut Brie cheese horizontally in half, creating two equal rounds similar to a layered cake. Spread pesto sauce on the cut surface of 1 half; sprinkle pine nuts and brown sugar over pesto layer. Place the other Brie half on top of pesto mixture.
  3. 3 Separate crescent rolls and cover entire Brie round with crescent roll dough, sealing all the gaps. Place covered Brie on a baking sheet.
  4. 4 Bake in the preheated oven until Brie cheese is softened and crescent rolls are lightly browned, about 20 minutes.

By MRSGERT

Butternut Squash with Grapes
Dinner

Butternut Squash with Grapes

4.5

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
  2. 2 Preheat oven to 425 degrees F (220 degrees C).
  3. 3 Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.
  4. 4 Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.

By Jess2011

Dulcia Domestica
Appetizer Italian

Dulcia Domestica

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Stuff dates with chopped nuts: the nuts are inserted into the space left by the pit.
  2. 2 Place dates in a small pan. Sprinkle with pepper if desired. Add wine, then drizzle honey over dates. Cook over medium heat until the skins begin to peel off the fruit. Transfer dates to a serving dish, and allow to cool slightly before serving.

By Talia

Pignoli (Pine Nut) Cookies
Dessert Italian

Pignoli (Pine Nut) Cookies

4.3

Prep
Cook
Total

Instructions

  1. 1 Use a pastry chopper (or food processor) to break up the almond paste into a granulated form. Put in mixing bowl and gradually add the sugar.
  2. 2 In another small bowl, beat the egg whites until stiff. Fold the egg whites into the sugar/almond paste mixture gently.
  3. 3 On a greased and floured cookie sheet, drop a spoonful of the mixture. Press pine nuts into the top of the cookie (you want to cover the top with nuts).
  4. 4 Bake at 325 degrees F (170 degrees C) for 10-12 minutes. Cool on wire rack.

By Maryellen

Basic Basil Pesto
Dinner Italian

Basic Basil Pesto

5.0

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Cook pine nuts in a dry skillet in a single layer over medium-low heat, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Immediately transfer to a plate to stop the cooking process; cool, about 5 minutes.
  2. 2 Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour in olive oil slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese; pulse until just combined.

By Tipsy Inspirations

Cacao Nib Pesto

Cacao Nib Pesto

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place basil leaves in a mini processor. Add 2 tablespoons oil, cacao nibs, 2 tablespoons pine nuts, lemon juice, peppercorns, and sea salt. Pulse until coarse. Add more oil if needed and blend into a creamy paste. Mix in remaining pine nuts.
  2. 2 Use pesto immediately or refrigerate in a glass container topped with oil to avoid browning.

By Buckwheat Queen

Baked Brussels Sprouts
Dinner

Baked Brussels Sprouts

4.1

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place the Brussels sprouts into a casserole or Dutch oven with a lid. Arrange pieces of butter on top of the sprouts. Season with salt, pepper and lemon juice. Cover with the lid.
  3. 3 Bake for 25 minutes in the preheated oven, or until sprouts are just barely tender. Stir now and then to keep them from sticking. During the last 10 minutes, sprinkle the pine nuts over the sprouts and remove the lid. When the sprouts are done, sprinkle blue cheese over them before serving.

By britishcolumbiagirl

Dinner in a Puff
Appetizer

Dinner in a Puff

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Cut puff pastry into 6 equal squares about 4 inches diagonally and 1/4-inch thick. Push each square into a muffin cup and gently press down. Place 1 tablespoon goat cheese into each pastry. Spoon 1 tablespoon avocado into 3 of the pastries and 1 tablespoon jam into the other 3 pastries.
  3. 3 Bake in the preheated oven until bottoms are browned, 10 to 15 minutes. Top the avocado puffs each with 1 slice sun-dried tomatoes. Sprinkle pine nuts over all the puffs.

By Buckwheat Queen

Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

Slow-Roasted Tomatoes with Feta, Olives and Pinenuts

4.8

Prep
20 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Sprinkle tomatoes with salt and turn, cut side down, to drain for 30 minutes on a wire rack set over a cookie sheet with a rim. Meanwhile, warm a small skillet over low heat. Add pinenuts; saute, stirring constantly until golden brown, 3 to 4 minutes.
  2. 2 Adjust oven rack to center position and heat oven to 325 degrees. Mix feta, cream cheese, olives, pinenuts and oregano in a medium bowl. Turn tomatoes cut side up and fill with about 2 Tbs. of the feta mixture.
  3. 3 Bake until tomatoes are soft but still hold their shape, about 30 minutes. Remove from oven and brush with oil. Serve hot, warm or at room temperature.

By USA WEEKEND columnist Pam Anderson