Tag Archive for: pine nuts

Rainbow Chard with Pine Nuts, Parmesan and Basil

Rainbow Chard with Pine Nuts, Parmesan and Basil 13 to 14 oz. Rainbow chard (about 1 large bunch) 1 Tbs. extra-virgin olive oil 3 Tbs. pine nuts Kosher salt 1 Tbs. minced garlic 1 Tbs. cold unsalted butter, cut into 4 pieces 1/4…

Sautéed Red Chard with Raisins and Pine Nuts

Sautéed Red Chard with Raisins and Pine Nuts 1 bunch Swiss chard, stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate) 2 tablespoons pine nuts 2 tablespoons olive oil 1/3 cup golden…

Fresh Tomato and Arugula Pasta

Fresh Tomato and Arugula Pasta 2 2/3 cups dried ziti (8 ounces) 1 medium onion, thinly sliced 2 cloves garlic, minced 1 tablespoon olive oil 4 - 6 medium tomatoes, seeded and coarsely chopped (3 cups) 1/2 teaspoon salt 1/4 teaspoon…

Escarole Salad with Celery and Pine Nuts

Escarole Salad with Celery and Pine Nuts INGREDIENTS 3 tablespoons red-wine vinegar 1 tablespoon whole-grain mustard 1 small shallot, finely chopped (about 2 tablespoons) 1/2 cup extra-virgin olive oil Coarse salt and freshly…

Rigatoni with Swiss Chard

Rigatoni with Swiss Chard INGREDIENTS Coarse salt and freshly ground pepper 1 pound rigatoni, or other tubular pasta 2 tablespoons unsalted butter and 3 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced and  2 medium…

Thanksgiving Stuffing(s)

Thanksgiving Stuffing(s) Courtesy of Food Network, Epicurious, Cook.com, Martha Stewart, Saveur Magazine, Food and Wine Magazine. CLASSIC VARIATIONS Classic: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced…

Linguine with Arugula, Pine Nuts and Parmesan Cheese

Linguine with Arugula, Pine Nuts and Parmesan Cheese INGREDIENTS 1 pound linguine 1/2 cup olive oil 4 ounces arugula, trimmed 1 cup freshly grated Parmesan cheese 1/2 cup pine nuts, toasted additional freshly grated Parmesan…

Sauteed Escarole with Parmesan and Toasted Pine Nuts

Sautéed Escarole with Parmesan and Toasted Pine Nuts If you have some kind of wonderful sea salt, use it to season this KalynsKitchen.com escarole recipe after it's cooked. INGREDIENTS 1 large head escarole 1 Tbsp. olive oil (use…

Roast Chicken and Fennel

Roast Chicken and Fennel This delicious dish from huffingtonpost.com combines diced fennel with toasty pine nuts making a gorgeous supper in no time. INGREDIENTS 1 large bulb fennel, cored and chopped (3 cups) 5 teaspoons extra-virgin…

Mixed Squash Ribbons

Mixed Squash Ribbons If you are accustomed to cooking summer squash, serving it raw is really a lovely change of pace. Sliced into thin ribbons, squashes have a light, satisfying crunch and refreshing flavor. A good quality extra virgin olive…

Grilled Chicken with Spinach adn Pine Nut Pesto

Grilled Chicken with Spinach and Pine Nut Pesto This recipe, adapted from Giada De Laurentiis, is a great way to make a tasty and quick meal by serving it over wheat pasta or brown rice. Adding garlic or garlic scapes and adding basil to…