430 filling nut recipes

Persian lamb meatballs (kufteh) blend ground lamb with bulgur, pine nuts, fresh dill, mint, cumin, and coriander, then bake until juicy. A traditional Iranian main dish.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Millet loaf is a hearty vegetarian main built on fluffy cooked millet, sauteed carrots, celery, onion, and pistachios bound with a little flour and baked until sliceable. High-fiber, plant-based comfort food.

Creamy pasta with pine nuts builds a quick roux-based cream sauce with white wine, fresh dill, and toasted pine nuts. A 20-minute alternative to Alfredo with brighter, herbier character.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Vegan tofu spread blended with cashews, lemon juice, dill, and pimentos, thickened with tapioca. A dairy-free dip or sandwich spread with a creamy, cheese-like texture.

Ranch oyster cracker mix with fish crackers, nuts, dill, lemon pepper, and garlic, baked low and slow until crispy. A classic party snack ready in 30 minutes that stores well in an airtight container.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Minted couscous with currants, toasted pine nuts, green onions, and fresh dill. A fragrant Mediterranean side dish that comes together in just 5 minutes of active cooking.

Another succulent chicken dish that is made with green beans and macadamia nuts.

Greek vegetarian cabbage rolls filled with rice, pine nuts, currants, and fresh herbs, finished with a silky egg-lemon avgolemono sauce. A Mediterranean showstopper.

Vegetarian Greek cabbage rolls packed with rice, pine nuts, and fresh dill, topped with a creamy egg-lemon avgolemono sauce. A bright, herbaceous Mediterranean main course.

Elegant shrimp-stuffed artichokes made easy in the microwave. Pine nuts, parmesan, and tender shrimp fill steamed artichoke hearts in just 25 minutes.

The salad tastes fresh and summery although it is made with winter greens. The dressing is low calorie and it will keep for a week.

A buttery zucchini quiche with chopped cashews, Monterey Jack cheese, garlic, and dill baked in a flaky pie crust. Vegetarian comfort food that uses up summer squash beautifully.

These are good on basic whole-wheat bread, but try having them in Syrian flat breads, or as open-face sandwishes heated up in the oven.