206 pike recipes

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

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

Pesto is a fragrant green sauce that many people regard as one of Genoa's greatest gifts to the world. It is a natural complement to tomatoes. Recipe from the California Culinary Acadamy.

Hearty vegetarian TVP burgers: textured vegetable protein soaked in seasoned broth, mixed with sauteed onion and spices, and pan-fried into savory patties. A high-protein, budget-friendly meatless burger.

Goat cheese and spinach phyllo turnovers with pine nuts, parmesan, rosemary, and lemon zest. Crispy Greek-style spanakopita triangles perfect for appetizers.

Sauteed spinach with pine nuts and golden raisins cooks fresh spinach in garlic oil with sweet raisins and toasted pine nuts, finished with balsamic and parmesan. Sicilian side in 5 minutes.

Sorrel-chive pesto with fresh sorrel, chives, pine nuts, shallots, orange zest, and olive oil blended into a tangy herb paste. A no-cheese pesto variation that stores for months.

Roasted Salmon with Cilantro-Pesto Vinaigrette recipe

Fresh pesto pasta with basil, sauteed garlic, pine nuts, miso paste, and lemon juice. A dairy-free, vegan pesto that gets its umami depth from miso instead of Parmesan.

Basil pesto bread with homemade pine nut pesto, Roma tomatoes and melted mozzarella on Italian bread. Easy broiled Italian-style appetizer or light meal.

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.

Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.

Old-school Italian baked fettuccine tossed with meat sauce and diced salami, then baked in schmaltz until a golden crust forms on all sides. Optional raisins, almonds, and pine nuts add Sicilian flair.

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.