1,368 butters nut recipes

Christmas Eve couscous with a spiced vegetable stew of squash, carrots, broad beans, and zucchini, served with harissa, chickpeas, raisins, pine nuts, and yogurt. A vegetarian North African feast.

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.

Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.

Recipe by Mathew Metcalfe - Adapted for North American measurements. It's a complex dessert with a serious wow factor, many elements could be used on their own in various ways to dress up other desserts.

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

This simple but delicious dish is perfect for dinner and it will satisfy both your tastebuds and hunger!

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

One base cookie dough, four different bar cookies. Choose from Granola Nut, Apricot Cashew, Apple Oatmeal, or Carrot Pineapple. Spread in a jelly roll pan and bake for 35 easy cookie bars.

Spinach and feta filo pie: wilted spinach and a lemony egg-feta-Cheddar filling baked under crisp, oil-brushed layers of filo with toasted pine nuts and a hint of cayenne. A Jamie Oliver classic.

"Chinese" chicken salad by David Cassidy, adapts to serve any number of people.

Sweet butternut squash soup blended with apples, carrots, onions, and fresh ginger into a creamy vegan puree. Six ingredients, no broth, naturally sweet and warming.

Curried squash soup blends butternut squash with curry powder, cumin, garlic and chicken broth for a velvety low-fat fall starter. Naturally gluten-free, freezer-friendly, ready in under an hour.

Roasted butternut squash folded with slow-caramelized onions, golden slivered almonds, raisins, and warm cinnamon. This vegetarian Thanksgiving side dish bakes in under 90 minutes and fills your kitchen with the sweet, earthy aroma of the holidays.

Golden autumn soup: a silky puree of butternut squash, carrots, potato and leeks finished with cream and a splash of white wine. Fall vegetables in a single warming bowl.

Hawaiian pound cake folds crushed pineapple and flaked coconut into a tender pound cake, then drizzles a tangy pineapple juice glaze over the warm loaf. Tropical comfort in every slice.

Your family will be none the wiser when you offer up this vegetarian creamy “mac and cheese”.