111 pike 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.

These homemade biscotti will impress everyone, it is good for a breakfast or snack, with a cup of coffee or tea.

This is called the Giuseppe Taco, we got the recipe from El Gastronomo Vagabundo taco truck.

This salad's presentation is quite lovely. The citrus vinaigrette is top notch and we use the leftovers for other vegetables. The combination of orange, lemon, lime and grapefruit really kick it up a notch. If you really want to impress your guests and blow them away with sophistication this is sure to wow them. Or just make the dressing and use it for other dishes and turn any ordinary vegetable into something special.

A new but scrumptious side dish that can be served with baked fish or a pot roast.

Super easy side of Asparagus dressed with pimentos, lime juice and pine nuts.

Asparagus and pimento side dish steams fresh asparagus and tops with lime juice, pimento, and pine nuts. A 10-minute Mediterranean-leaning side that works hot or chilled.

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette recipe

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.

Bright colors make salads more appealing and give you a different taste you can't get enough of!

Middle Eastern beef kibbe patties made with bulgur wheat, pine nuts, cinnamon, cayenne, and fresh lemon juice. Pan-fried until golden and served with cool yogurt on the side.

Made with ground beef, pine nuts, almonds and chestnuts, this stuffing is perfect for any holiday you celebrate!

This was very good. I prepared the salads individually on salad plates and fanned the pears for a more elegant look.

Pan-fried fusilli with toasted pine nuts, oil-packed sun-dried tomatoes, parsley, and Parmesan. The pasta crisps at the edges in the skillet for a nutty, textural Italian dinner.

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

Caramelized onion topping with rosemary and toasted pine nuts, slow-cooked in butter and olive oil. A savory make-ahead spread for crostini, pizza, roast meats, or tossed with pasta.