197 pipe recipes

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.

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.

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.

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

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

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!

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.

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.

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.

Sauteed mushrooms, bell peppers with garlic, ginger, scallions and Chinese spicies. It comes out delicious, serve it as a side dish or a main course.

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.