Type what you have

Ingredients

• ✓ pine nut
• spinach
• cherry tomato
• chicken
• avocado
• corn kernel
• goat cheese
• white wine vinegar
• olive oil
• mustard
• salt
• black pepper

Instructions

1. 1 Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
2. 2 Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
3. 3 Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

By Bethshan

Ingredients

• ✓ pine nut
• cherry tomato
• green olive
• black olive
• green onion
• olive oil
• red wine vinegar
• sugar
• oregano
• salt
• pepper

Instructions

1. 1 Combine cherry tomatoes, green olives, back olives, and green onions in a salad bowl.
2. 2 Toast pine nuts in a dry skillet over medium heat until golden brown, turning frequently. Stir into tomato mixture.
3. 3 Whisk olive oil, red wine vinegar, sugar, and oregano together in a small bowl; season to taste with salt and pepper.
4. 4 Pour dressing over salad, and gently stir to coat tomatoes.

By Keren

Ingredients

• ✓ pine nut
• asparagus
• tahini
• water
• lemon juice
• garlic
• sugar
• red cabbage
• radish
• green onion
• feta
• dill

Instructions

1. 1 Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
2. 2 In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
3. 3 Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.

By GKT

Ingredients

• ✓ pine nut
• red cabbage
• red bell pepper
• shallot
• ginger
• basil
• mayonnaise
• lemon
• olive oil
• wasabi paste
• peppercorn
• sunflower kernel

Instructions

1. 1 Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.

By Lynn Pennec

Ingredients

• ✓ pine nut
• ramen noodle pasta
• sunflower seed
• butter
• bok choy
• chicken breast
• green onion
• snow pea
• water chestnut
• vegetable oil
• rice wine vinegar
• white sugar
• soy sauce
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Ingredients

• ✓ pine nut
• chicken
• onion
• garlic
• chicken broth
• chili powder
• almond
• banana
• cinnamon
• salt
• corn tortilla
• sesame seed
• butter
• semisweet chocolate

Instructions

1. 1 Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
2. 2 Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
3. 3 Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
4. 4 Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.

By deondra

Ingredients

• ✓ pine nut
• parsley
• pomegranate seed
• cinnamon stick
• sugar
• goat cheese
• milk
• walnut
• pepper
• salt
• clove
• almond
• raisin
• candied orange peel
• parsley
• peach
• apple
• plantain
• tomato
• ground pork
• garlic
• onion
• olive oil
• poblano pepper

Instructions

1. 1 Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
2. 2 Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
3. 3 Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
4. 4 Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
5. 5 Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

By mega2408

Ingredients

• ✓ pine nut
• white sugar
• water
• parmesan cheese

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

Ingredients

• ✓ pine nut
• almond
• garlic
• basil
• olive oil
• salt
• black pepper

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

Ingredients

• ✓ pine nut
• prosciutto
• goat cheese
• fig preserves

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

Ingredients

• ✓ pine nut
• greek yogurt
• peach
• balsamic glaze
• basil

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

Ingredients

• ✓ pine nut
• brie cheese
• pesto sauce
• brown sugar
• crescent roll

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

Ingredients

• ✓ pine nut
• butternut squash
• red grape
• sweet onion
• olive oil
• salt
• black pepper
• sage

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

Ingredients

• ✓ pine nut
• cilantro
• olive oil
• garlic
• lime juice
• jalapeno pepper
• parmesan cheese

Instructions

1. 1 Combine the cilantro, pine nuts, olive oil, garlic, lime juice, jalapeno pepper, and Parmesan cheese in a blender; pulse until the mixture reaches a soft, paste-like consistency.

By Kelly Van Hooser Turner

Ingredients

• ✓ pine nut
• date
• red wine
• black pepper
• honey

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

Ingredients

• ✓ pine nut
• basil
• garlic
• olive oil
• lemon juice
• water
• soy topping

Instructions

1. 1 Place the basil, pine nuts, garlic, olive oil, lemon juice, water, and soy topping into a blender. Cover, and puree until smooth.

By Connie Fabian Byrnes

Ingredients

• ✓ pine nut
• almond paste
• sugar
• egg white

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

Ingredients

• ✓ pine nut
• basil
• olive oil
• nutritional yeast
• garlic
• salt
• black pepper

Instructions

1. 1 Combine basil leaves, olive oil, pine nuts, nutritional yeast, garlic, salt, and black pepper in the bowl of a food processor; pulse until smooth.

By Fioa

Ingredients

• ✓ pine nut
• basil
• olive oil
• parmesan cheese
• garlic
• salt
• nutmeg

Instructions

1. 1 Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.

By Love2Cook

Ingredients

• ✓ pine nut
• banana
• strawberry
• blueberry
• honey
• lime

Instructions

1. 1 Combine bananas, strawberries, and blueberries in a bowl. Drizzle honey and lime juice over fruit; stir to coat. Sprinkle with pine nuts.

By Tryna P

Ingredients

• ✓ pine nut
• basil
• olive oil
• brazil nut
• parmesan cheese
• garlic
• chili powder

Instructions

1. 1 Place the basil in a blender. Pour in about 1 tablespoon of the oil, and blend basil into a paste. Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.

By FUZZYGREENMONKEY

Ingredients

• ✓ pine nut
• basil
• garlic
• olive oil
• parmesan cheese

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

Ingredients

• ✓ pine nut
• olive oil
• balsamic vinegar
• sun-dried tomato
• basil
• water
• white sugar

Instructions

1. 1 In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar. Cover, and refrigerate 8 hours, or overnight.

By Doreen

Ingredients

• ✓ pine nut
• basil
• olive oil
• cocoa nib
• lemon juice
• pink peppercorn
• salt

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

Ingredients

• ✓ pine nut
• brussels sprout
• butter
• salt
• black pepper
• lemon juice
• blue cheese

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

Ingredients

• ✓ pine nut
• puff pastry
• goat cheese
• avocado
• jam
• sun-dried tomato

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

Ingredients

• ✓ pine nut
• tomato
• salt
• feta cheese
• cream cheese
• kalamata olive
• oregano
• olive oil

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

Ingredients

• ✓ pine nut
• basil
• nutritional yeast
• garlic
• sun-dried tomato
• sea salt
• black pepper
• paprika
• olive oil

Instructions

1. 1 Combine basil, pine nuts, nutritional yeast, garlic, sun-dried tomatoes, salt, pepper, and paprika in a food processor. Blend, gradually pouring in olive oil, until liquefied.

By ACerrone

Ingredients

• ✓ pine nut
• polenta
• marinara sauce
• pesto
• mozzarella cheese

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

Ingredients

• ✓ pine nut
• pasta
• butter
• yogurt
• garlic
• salt
• parsley
• butter

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