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Posts Tagged ‘pine nuts’

by Sarah Steimer

Nettle pesto

I tried nettle pesto for the first time last year at a yoga retreat in Indiana. I don’t know if it was the full day of down dogs and warriors, but the nettle pesto tasted amazing at dinner one evening. It also only traveled a matter of yards from the grounds to our table. I spotted a bunch of nettles at the farmer’s market late this spring and immediately whipped up a similar batch. It was just as satisfying as the first time I tried it.

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by Caitlin Saniga | photos by Joel Hawksley

Lamb meatballs with feta, pine nuts and Moroccan spices

These Moroccan meatballs are packed with lots of surprises. I loved the soft pine nuts, mild lemon flavor and pockets of tangy feta cheese.

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by Caitlin Saniga

Coriander-spiced cauliflower pasta with grated egg and pine nuts

Cauliflower is a vegetable I often seem to overlook. It gets lost in the colorful variety of produce at the grocery store. But its mild, tender sweetness is truly the star of this plate. Let it linger in the pan without stirring for longer than feels comfortable, and it’ll caramelize nicely.

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by Caitlin Saniga

tarts

There are so many wonderful things about these tarts, and I’m really happy with the way they turned out. The white bean puree started out as a dip I threw together for New Year’s Eve in about 5 minutes. After some feedback from my friend Ryan, I adjusted the seasonings, and this version is just about perfect. I also love the combinations of texture and color here. Possible substitutes or additions: toasted walnuts or hazelnuts instead of pine nuts, and pomegranate seeds, dried cranberries or lightly roasted carrot ribbons.

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by Caitlin Saniga

Kale and roasted cauliflower salad with lemon-tahini dressing

As Sarah has advised in the past, if you want tender kale, give it a little massage. Or if you’ve had a stressful day, wad it up in your palm and squeeze it with all your might. The pressure beaks down kale’s tough cellulose structure. But be good to your food. Whisper “thank you” to your greens when you’re done.


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by Caitlin Saniga

Roasted mushrooms with parsley and pine nuts

This is a simple dish that manages to add lots of depth to a meal. Pair it with a roast or use it to top toast.

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by Caitlin Saniga

Garlic toast with tomatoes and eggplant

This little vegetable combination is one I’ve perfected and treasured over the past couple of weeks. Eggplants and heirloom tomatoes have been in abundance at the market lately, and whenever I’m craving something fresh and filling and tasty, I spend the 15 minutes making this. With a little extra oil, the vegetables can be served with pasta or grains.


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