Type what you have

Ingredients

• ✓ pine nut
• spinach
• olive oil
• garlic
• black pepper

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

Ingredients

• ✓ pine nut
• ramp leaf
• garlic
• olive oil
• parmesan cheese
• salt

Instructions

1. 1 Combine ramp leaves, pine nuts, and garlic in the bowl of a food processor; pulse until finely chopped. Add olive oil, while the processor is running; process until smooth. Transfer mixture to a bowl. Stir in Parmesan cheese; season pesto with salt.

By barbara

Ingredients

• ✓ pine nut
• olive oil
• garlic
• green bean
• salt
• pepper

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

Ingredients

• ✓ pine nut
• bacon
• butter
• brussels sprout
• green onion
• seasoning salt
• pepper

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

Ingredients

• ✓ pine nut
• basil
• parmesan cheese
• garlic
• olive oil
• salt
• black pepper
• salmon

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

Ingredients

• ✓ pine nut
• portobello mushroom
• olive oil
• shallot
• garlic
• chardonnay wine
• pesto
• 3-cheese blend

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

Ingredients

• ✓ pine nut
• penne pasta
• basil pesto
• cherry tomato
• mozzarella
• salt
• pepper
• basil

Instructions

1. 1 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
2. 2 Combine pesto, tomatoes, and mozzarella in a bowl. Add salt and pepper to taste; add pasta and toss.
3. 3 Top with basil and pine nuts.

By Barilla Canada

Ingredients

• ✓ pine nut
• basil
• ricotta cheese
• salt
• pepper
• eggplant
• olive oil
• spaghetti sauce
• parmesan cheese

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

Ingredients

• ✓ pine nut
• rice wine vinegar
• olive oil
• cranberry
• shallot
• salt
• black pepper
• arugula
• asiago cheese

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

Ingredients

• ✓ pine nut
• spaghetti squash
• water
• olive oil
• onion
• thyme
• button mushroom
• garlic salt
• black pepper

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

Ingredients

• ✓ pine nut
• butternut squash
• olive oil
• red onion
• feta cheese
• mint
• salt
• black pepper
• olive oil
• balsamic vinegar

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

Ingredients

• ✓ pine nut
• butter
• onion
• pearl barley
• green onion
• mushroom
• parsley
• salt
• pepper
• vegetable broth

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

Ingredients

• ✓ pine nut
• butternut squash
• farro
• olive oil
• garlic
• kale
• chicken breast
• cream of chicken soup
• raisin
• salt

Instructions

1. 1 Tear a vent into the corner of the bag of butternut squash, cook in microwave oven until tender, about 5 minutes or as stated on package.
2. 2 Tear a vent into the corner of the bag of farro; cook in microwave oven until tender and the moisture is absorbed, about 90 seconds or as stated on package.
3. 3 Heat olive oil in a large pot over medium heat. Cook garlic in oil until fragrant, 1 to 2 minutes; add kale and cook until wilted, 3 to 5 minutes.
4. 4 Stir squash and farro together with the garlic; season with salt. Add chicken to the squash mixture; cook and stir until the chicken pieces are no longer pink in the center, 5 to 7 minutes.
5. 5 Pour chicken soup over the chicken mixture. Stir raisins and pine nuts into the mixture; cook until everything is heated through, 5 to 10 minutes.

By msbalboa

Ingredients

• ✓ pine nut
• bacon
• broccoli floret
• grape
• celery
• jicama
• green onion
• mayonnaise
• white sugar
• vinegar
• curry powder

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain on a paper towel-lined plate; crumble.
2. 2 Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
3. 3 Whisk mayonnaise, sugar, vinegar, and curry powder together in a bowl until dressing well blended.
4. 4 Pour dressing over vegetables; toss to coat. Add crumbled bacon and pine nuts; toss to combine.

By wildcat02

Ingredients

• ✓ pine nut
• butter
• olive oil
• red onion
• asparagus
• salt
• red bell pepper
• parmesan cheese
• balsamic vinegar
• sesame seed

Instructions

1. 1 Melt butter and oil in a large skillet over medium heat. Add red onion, asparagus, and salt; cook until onion begins to soften, about 5 minutes. Stir in bell pepper; cook until onion caramelizes, about 5 minutes more.
2. 2 Off heat, add Parmesan cheese, balsamic vinegar, sesame seeds, and pine nuts; toss to combine.

By Patrick

Ingredients

• ✓ pine nut
• basil
• olive oil
• parmesan cheese
• garlic
• salt
• black pepper
• salt
• filet mignon steak
• olive oil

Instructions

1. 1 Combine basil, olive oil, Parmesan cheese, garlic, and pine nuts in a food processor and puree until smooth. Season with salt and pepper.
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Rub salt over steaks. Spread some pesto evenly on both steaks and place into an oven-safe glass dish. Pour oil into the dish, ensuring there is enough oil to submerge the steaks.
4. 4 Cook steaks in the preheated oven for 40 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Drain steaks and blot off excess oil.
5. 5 Heat a cast iron or nonstick skillet over medium-high heat. Sear steaks in the hot oil on both sides and the edges for 30 to 45 seconds.

By thedailygourmet

Ingredients

• ✓ pine nut
• garlic
• olive oil
• orecchiette pasta
• penne pasta
• genoa salami
• red bell pepper
• spinach
• basil
• pecorino romano cheese
• black pepper

Instructions

1. 1 In a small pot place 1/4 cup whole peeled garlic cloves. Cover with extra virgin olive oil and cook on low heat until garlic becomes soft and cooked through. Set aside to cool, retain olive oil.
2. 2 Bring a pot of lightly salted water to boil and cook orecchiette pasta until al dente. Reserve approximately 1/4 cup of the pasta water to add to the end of step 3. Drain pasta and cool in cold water, then set aside.
3. 3 In a large saute pan, heat garlic oil from roasted garlic. Add Margherita® Genoa salami and brown slightly. Add peppers, spinach, roasted garlic, and half of the toasted pine nuts and continue to cook until spinach is wilted. Add cooked pasta and reserved pasta water, fresh basil and toss, continue to saute until pasta is hot and ready to serve.
4. 4 Place pasta on plates or serving bowl, sprinkle with grated Romano cheese, black pepper and top with remaining pine nuts.

By Margherita Meats

Ingredients

• ✓ pine nut
• garlic
• basil
• olive oil
• parmesan cheese
• lemon juice
• red pepper flake
• flat iron steak
• garlic
• salt
• pepper

Instructions

1. 1 Chop garlic cloves in a food processor until minced. Add basil and pine nuts and pulse a few times to combine. With the food processor running, slowly pour in olive oil, stopping once or twice to scrape down the sides. Add Parmesan cheese, lemon juice, and red pepper flakes and pulse until blended. Season with salt and pepper.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
3. 3 Rub steaks with minced garlic and season with salt and pepper.
4. 4 Grill steaks to the desired degree of doneness on the preheated grill, about 4 minutes per side for medium. Baste steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.

By desihannagan

Ingredients

• ✓ pine nut
• pasta
• basil
• parmesan cheese
• olive oil
• garlic
• red onion
• radicchio
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
3. 3 Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

By mpkneip

Ingredients

• ✓ pine nut
• gnocchi
• olive oil
• butternut squash
• pumpkin seed
• carrot green
• marjoram
• thyme
• basil
• black pepper
• rosemary
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
2. 2 Meanwhile, coat a large pan in olive oil and allow to pool. Place over medium heat and wait for oil to warm. Add pine nuts with additional oil if needed; there should be excess oil. Cook pine nuts until golden brown on one side, 2 to 3 minutes. Add squash and pumpkin seeds, and additional oil if needed; keep in mind that as the squash thaws it will produce liquid.
3. 3 Cook until squash has thawed and warmed, 12 to 15 minutes. Add gnocchi and more oil if needed.
4. 4 Add carrot greens liberally. Add marjoram, thyme, basil, and black pepper. Season sparingly with rosemary and parsley. Cook until heated through. Remove from heat and serve.

By stronglive1

Ingredients

• ✓ pine nut
• butternut squash
• rice
• bread crumb
• parmesan cheese
• basil
• egg
• ginger root
• garlic
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place butternut squash, cut-side up, in a 9x13-inch baking dish; cover with aluminum foil.
3. 3 Bake in the preheated oven until squash is tender, about 45 minutes. Cool slightly. Scoop flesh from butternut squash and transfer to a bowl; mash.
4. 4 Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes.
5. 5 Stir pine nuts, rice, bread crumbs, Parmesan cheese, basil, egg, ginger root, garlic, salt, and black pepper into mashed butternut squash until evenly combined; shape into patties.
6. 6 Heat oil in a heavy skillet over medium heat; cook patties, working in batches, until crispy and browned, 3 to 5 minutes per side.

By mispirit

Ingredients

• ✓ pine nut
• lemon juice
• garlic
• mustard
• honey
• basil
• salt
• black pepper
• olive oil
• zucchini
• cilantro

Instructions

1. 1 Whisk lemon juice, garlic, mustard, honey, basil, salt, and black pepper together in a small bowl; slowly whisk in olive oil until emulsified. Set vinaigrette aside.
2. 2 Cut zucchini into zoodles using the thin blade of a spiralizer; cut strands into manageable lengths with kitchen shears. Place zoodles in a large bowl; add cilantro.
3. 3 Pour vinaigrette over zoodles right before serving; gently toss to coat. Taste; adjust seasoning if necessary. Sprinkle with pine nuts; serve immediately.

By lutzflcat

Ingredients

• ✓ pine nut
• lemon
• honey
• salmon fillet
• black pepper
• corn oil
• red onion
• garlic
• baby spinach
• white wine
• crushed red pepper
• salt

Instructions

1. 1 Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.

By Mazola

Ingredients

• ✓ pine nut
• spaghetti
• olive oil
• spinach
• zucchini
• yellow squash
• garlic
• shrimp
• lemon juice
• parsley
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, occasionally stirring until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to the pot.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir spinach, zucchini, squash, pine nuts, and garlic in hot oil until vegetables are tender, 5 to 7 minutes. Transfer mixture to a bowl.
3. 3 Heat another tablespoon olive oil in the same skillet over medium heat; cook and stir shrimp and 2 teaspoons lemon juice until shrimp are bright pink and centers are opaque, about 5 minutes. Remove from heat.
4. 4 Combine remaining 2 tablespoons olive oil, 2 teaspoons lemon juice, parsley, and red pepper flakes in a bowl. Season with salt and pepper.
5. 5 Stir vegetable mixture, shrimp, and olive oil mixture into spaghetti until combined.

By Shelly Domke

Ingredients

• ✓ pine nut
• chunk chicken
• egg
• parmesan
• dill pickle relish
• onion
• mayonnaise
• cole slaw dressing
• salt
• black pepper
• sandwich bread
• lettuce
• tomato
• avocado
• monterey jack cheese

Instructions

1. 1 Lightly combine the canned chicken, eggs, Parmesan cheese, pine nuts, pickle relish, chopped onion, mayonnaise, cole slaw dressing, and salt and pepper to taste in a large bowl. Cover and refrigerate for 30 minutes to blend the flavors.
2. 2 To assemble sandwiches, spread a generous serving on each of 5 slices of sandwich bread, and place lettuce leaves, sliced tomato, sliced avocado, and Monterey Jack cheese slices over the salad. Top with remaining sandwich bread slices.

By GotRice

Ingredients

• ✓ pine nut
• cheese ravioli
• mascarpone cheese
• butter
• black pepper
• skim milk
• pumpkin puree
• pecorino romano cheese
• brown sugar
• cinnamon
• salt
• nutmeg
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.
2. 2 Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.

By rlegrand

Ingredients

• ✓ pine nut
• basil leaf
• olive oil
• garlic
• lemon
• salt
• black pepper
• cauliflower
• garlic powder
• cayenne pepper
• salt
• black pepper
• chicken breast
• coconut oil

Instructions

1. 1 Combine basil, olive oil, pine nuts, garlic, lemon zest, lemon juice, salt, and pepper in a blender. Process until well blended. Transfer pesto to a container and store in the refrigerator until needed.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place cauliflower in a steamer insert inside a saucepan filled with 1 inch of water. Cover saucepan, bring to a boil, and steam cauliflower until tender, 5 to 10 minutes. Transfer cooked cauliflower to the blender; add 2 tablespoons of pesto and blend.
4. 4 Mix garlic powder, cayenne, salt, and pepper together in a small bowl. Place chicken on a work surface and rub spice mixture equally into breasts.
5. 5 Make a deep cut in the side of each breast to create an opening for stuffing. Heat coconut oil in a skillet over medium heat. Fry chicken on both sides until slightly browned, about 5 minutes total.
6. 6 Return chicken to the work surface and let cool until safe to handle. Spoon pesto-cauliflower mixture into the pocket of each breast and place on a rimmed baking tray.
7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Keto Summit

Ingredients

• ✓ pine nut
• ✓ pine nut
• cranberry
• olive oil
• black pepper
• salt
• pork chop
• brown sugar
• cranberry juice
• red wine
• white wine
• chicken stock
• brown sugar
• clove
• cinnamon
• water
• cranberry

Instructions

1. 1 To prepare the cranberry filling: Soak 1 cup dried cranberries in the boiling water for 20 minutes. Drain the cranberries, reserving 1/4 cup of the water. Place the cranberries, reserved water, 2 tablespoons pine nuts, cinnamon, cloves, and 1 tablespoon brown sugar in a food processor. Process until finely chopped; set aside.
2. 2 Bring the chicken stock to a boil over high heat. Reduce heat to medium, and simmer until the chicken stock has reduced to half its original volume, about 15 minutes. Add the white wine, red wine, cranberry juice, and 1 tablespoon of brown sugar. Continue cooking until the sauce has reduced by half again, about 10 minutes. Keep warm.
3. 3 Preheat an oven to 400 degrees F (200 degrees C).
4. 4 Cut a pocket into the side of each pork chop, about 3/4 of the way through. Stuff each pork chop with the dried cranberry mixture, then season on all sides with salt and pepper to taste. Heat the olive oil in a large, ovenproof skillet over medium-high heat until it begins to smoke. Cook the pork chops on one side until golden brown, 3 to 4 minutes. Turn the pork chops over, and cook another few minutes until browned on the other side too.
5. 5 Pour 1 cup of the sauce into the skillet and bring to a simmer. Place the skillet in the preheated oven, and bake until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 To serve, place each pork chop onto a warmed dinner plate, and spoon the sauce from the skillet over top. Sprinkle the pork chops with 2 tablespoons dried cranberries and 2 tablespoons toasted pine nuts for decoration. Serve with the remaining cranberry sauce.

By POPS OHIO

Ingredients

• ✓ pine nut
• quinoa
• water
• olive oil
• onion
• garlic
• apple
• raisin
• mushroom
• white wine
• pork tenderloin
• cinnamon
• garam masala
• salt
• black pepper

Instructions

1. 1 Bring the quinoa and water to a boil in a saucepan over medium-high heat. Reduce heat to low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 minutes.
2. 2 Heat the olive oil in a skillet over medium heat. Cook and stir the onion, garlic, apples, raisins, pine nuts, and mushrooms until the onion has softened and turned translucent, about 8 minutes. Stir in the white wine, and cook another minute until the liquid has evaporated. Combine the apple mixture and quinoa until evenly mixed; set aside.
3. 3 Preheat an oven to 425 degrees F (220 degrees C).
4. 4 Cut the pork tenderloin from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the tenderloin with the smooth side of a meat mallet to a thickness of 1/2 inch.
5. 5 Season the tenderloin on both sides with cinnamon, garam masala, salt, and black pepper. Spoon the quinoa filling onto the tenderloin, then roll up and secure with kitchen twine or toothpicks. Place onto a roasting pan.
6. 6 Roast in the preheated oven until the pork is no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center of the filling should read 145 degrees F (63 degrees C). Cover with aluminum foil, and let rest for 10 minutes before slicing.

By cameal

Ingredients

• ✓ pine nut
• collard green
• brussels sprout
• salt
• carrot green
• rosemary
• savory
• celery salt
• thyme
• marjoram
• dill weed
• barley
• scallion
• garlic
• carrot
• cannellini bean
• water

Instructions

1. 1 Combine 1 cup water, cannellini beans, carrots, garlic, and scallions in a large pot. Cover and bring to a boil. Add barley and remaining water. Stir in dill, marjoram, thyme, celery salt, savory, rosemary, carrot greens, and salt. Cover and return to a boil. Reduce heat and cook until barley is tender, 10 to 12 minutes.
2. 2 Stir in Brussels sprouts, collard greens, and pine nuts. Taste and adjust seasonings.
3. 3 Let simmer until Brussels sprouts are hot, 5 to 10 minutes. You can let simmer longer to let the flavors meld, adding more water if desired or needed, though the consistency should be thick.

By stronglive1