19 bag nut recipes

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Chocolate pecan bars with a buttery cinnamon shortbread crust and a gooey brown sugar-chocolate topping. Dusted with powdered sugar and cut into squares.

Pecan toffee bars with a buttery shortbread crust, Heath brickle bits, coconut, and melted chocolate on top. Layered dessert bars with crunch, chew, and gooey chocolate.

This creamy and earthy rich mushroom soup gets it's earthiness from shitake mushrooms and rich creaminess from cashews instead of cream for a healthier result than a cream based bisque. It sacrifices the fat to deliver flavor.

A succulent dish made with bay scallops, pine nuts and fresh basil that's perfect for a dinner with friends.

Mexican-style meatloaf stuffed with roasted poblano peppers, hard-boiled eggs, and nuts. A layered ground beef loaf with milk-soaked bread and warm spices.

Seared bay scallops in a white wine butter sauce with pine nuts, sun-dried tomatoes, and fresh lemon. A quick, elegant seafood dinner ready in 20 minutes.

Chicken quarters poached with rosemary, then browned and sauced in a bold blend of anchovies, black olives, capers, jalapeños, pine nuts, and basil. Intensely savory and impossible to forget.

An Italian-Jewish Passover pie with seasoned turkey breast, pine nuts, and broth-soaked matzo bound with eggs and baked with egg yolks nestled on top. Fragrant with sage, rosemary, and nutmeg, this kosher holiday main is truly special.

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.

A French-style country pate with veal, pork, liver, and ham studded with toasted pistachios. Warm spices and white wine give it depth. Excellent served hot or cold. Serves 8.

Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.

A family favourite for the holidays. Easy to make and so good!!

Orange and ginger dressing is so refreshing, coriander spiced scallops go very well with it. Also it is so quick and easy to make.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Grilled tuna and roasted pepper sandwiches: meaty grilled tuna layered with sweet roasted peppers, capers, and parsley salad on focaccia. A Mediterranean pan bagnat style picnic sandwich that only gets better after chilling.