206 pike recipes

Very simple, quick and easy recipe. Might even coax some non-tofu people to give it a try. The slices are coated with a gentle smoky spice mixture and cooked in a blackened Cajun style to a lightly crispy exterior then finished with a honey lemon glaze. Great color and great flavor to an otherwise humble protein. Try to find smoked paprika if you can or add a few drops of liquid smoke to the marinade.

These deliciously stuffed pork chops are juicy and moist, serve with mashed potatoes or a refreshing veggie salad.

Orzo, spinach and pine nuts, with garlic, tomatoes and a bit of romano cheese makes an elegant side dish.

Earthy sauteed mushrooms, aromatic toasted pine nuts, chewy-sweet sun-dried tomatoes make this delicious and wholesome couscous salad. Enjoy it as a side dish or serve it as a tasty main meal.

Roasting concentrates the flavour and the roasted garlic doubles up on the depth of flavours. The portobello mushrooms add a meaty texture, and pine nuts add a nutty highlight.

BBQ time, we want some simple and tasty vegetables as a side dish, this green beans and pepper recipe is a perfect fit.

This avocado pesto is so creamy, tasty and refreshing. Toss the pasta with it to make a quick, wholesome and delicious week-day meal.

Brussel sprouts are sauteed with browned mushrooms, braised in a tasty tomato sauce, and served with toasted pine nuts and homemade croutons.

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

You will not only love the bright colour of this dish, but also love the fragrant flavour. Use whole wheat pasta to add extra fibre. Enjoy!

Brussel sprouts develop a deep flavor and retain their texture when roasted (no more mushy brussels sprouts). Then they're tossed with a flavorful quick and easy sun-dried tomato pesto.

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.

These stuffed zucchini are cheesy and absolutely delicious. It's an excellent way to make zucchini into a tasty dish.

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.

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

Barley risotto layered with sun-dried tomatoes and homemade basil pesto, enriched with ricotta and goat cheese, then baked until the pesto toasts golden. A vegetarian main that eats like a feast.