115 pike recipes

On a cold day, let this delicious roasted winter squash soup warm up your whole body.

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying fall salad. Sweet currants (or raisins) soaked in tangy white balasmic vingegar and salty parmesan punctuate the dressed, shredded kale.

This is one of my favorites, and is always a hit when I bring it to potlucks.

This vibrant salad highlights the fresh, earthy flavor of asparagus, complemented by a tangy, herbaceous vinaigrette and crunchy toasted pine nuts. The revised recipe clarifies preparation steps, ensures proper seasoning, and includes tips to avoid common pitfalls like overcooking asparagus or under-toasting nuts. Optional variations add flexibility for dietary preferences or flavor twists.

Cilantro pesto pasta with pine nuts, Parmesan, and poppy seeds tossed through spinach fettuccine. A fresh twist on classic basil pesto ready in 20 minutes.

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.

Lemon-thyme pesto skips the basil for a brighter, herbal twist on the classic. Parsley, pine nuts, fresh lemon, and thyme blend into a sauce ready in 15 minutes for pasta, fish, or chicken.

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette recipe

Spicy jalapeno pesto with fresh basil, parsley, pine nuts, and garlic. A no-cook, no-cheese pesto with a kick of green heat that's ready in 5 minutes flat.

This tantalizing pesto sauce full of flavor is perfect for soups or with pasta to make a main dish.

A savory and delicious pesto sauce made with sundried tomatoes, fresh basil and pine nuts that's perfect for any kind of pasta.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.

Gourmandise cheese topped with butter-toasted pine nuts for a rich, three-ingredient appetizer that comes together in under 15 minutes.

No-cook spinach pesto sauce blended with pine nuts, olive oil, basil, and garlic. A vibrant green, vegan-friendly alternative to traditional basil pesto.

Slow cooker Italian beef rollups stuffed with prosciutto, pine nuts, and fresh herbs braised in red wine and dried porcini mushroom broth. Elegant and hands-off.