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…