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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

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

Pesto Polenta Lasagna
Dinner Italian

Pesto Polenta Lasagna

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2-inch baking dish.
  2. 2 Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over polenta. Spoon half of the sauce over polenta. Top with another layer of polenta and sauce.
  3. 3 Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

By Fiffen

Pasta with Yogurt Sauce
Dinner

Pasta with Yogurt Sauce

4.0

Prep
Cook
Total

Instructions

  1. 1 Cook the pasta in a large pot of boiling salted water until al dente.
  2. 2 Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
  3. 3 Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
  4. 4 For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.

By ALMA-LOU

Dolce Pesca (Sweet Peaches)
Dessert Italian

Dolce Pesca (Sweet Peaches)

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
  2. 2 Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the brandy over the peaches.
  3. 3 Bake in the preheated oven until browned, about 15 minutes.

By Laura_th15

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

Wilted Spinach
Dinner

Wilted Spinach

4.2

Prep
15 min
Cook
3 min
Total
20 min

Instructions

  1. 1 In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
  2. 2 Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
  3. 3 Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

By KNIVES0UT1979