126 pina recipes

Salsa pesto blends fresh basil, garlic, and onion with butter, olive oil, Parmesan, and toasted pine nuts for a richer, creamier spin on classic Genovese pesto. Toss with pasta, spread on grilled bread, or spoon over roast chicken.

Spinach Salad in Fresh Orange Dressing with Pine Nuts recipe

Savory buckwheat groats (kasha) cooked with shallots, garlic, mushrooms, and chicken broth, finished with toasted pine nuts. A nutty, wholesome whole grain side dish.

Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.

Pine nut dressing with sauteed ground beef, onions, and toasted pine nuts tossed with orzo pasta. A savory, Middle Eastern-inspired stuffing ready in 20 minutes.

Orzo with spinach and toasted pine nuts, cooked risotto-style in garlic-infused water with Parmesan. A 15-minute Mediterranean side dish or light vegetarian dinner.

Baked oysters with garlic pine nut butter: fresh oysters baked in their shells under a compound butter of toasted pine nuts, garlic, shallots, fresh herbs, brandy, and lemon. A restaurant-grade appetizer.

Greek stuffed grape leaves (dolmades) filled with ground lamb, pine nuts, fresh mint, parsley, and lemon juice, then baked in water until tender. A classic Mediterranean appetizer.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Delicate phyllo triangles filled with spiced apples, toasted pine nuts, and lemon zest, brushed with butter and baked until golden and crisp.

Vegetarian Greek stuffed grape leaves filled with seasoned rice, toasted pine nuts, and sweet currants. Served cold with fresh lemon wedges, these dolmathes make an elegant meze appetizer.

Seared bay scallops in a white wine butter sauce with pine nuts, sun-dried tomatoes, and fresh lemon. A quick, elegant seafood dinner ready in 20 minutes.

English muffin with ham, tomato, and basil pesto baked under a garlic cream cheese topping. An open-face brunch bite with crisped edges and a fresh homemade pesto drizzle.

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

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.

Spicy-sweet chutney with Granny Smith apples, fresh red chilies, and toasted pine nuts. This Indian-inspired condiment simmers for 30 minutes, then chills to develop complex flavors. Pairs with roasted meats or cheese boards.