93 recipes for "pine_nuts"
Caponata

Caponata

Nov 26, 2007

Caponata is a Sicilian sweet-and-sour eggplant relish or salad often served as part of an antipasto platter. It can also be spooned onto toasted baguette slices or used as a base sauce for pasta.

Spinach, Tomato and Portobello Pasta

Spinach, Tomato and Portobello Pasta

Nov 4, 2011

Kamut pasta, made from an ancient form of whole grain wheat, is usually found in the organic section of many grocery stores. You can use any whole grain pasta or even regular pasta for this dish.

Mediterranean Yogurt Dip

Mediterranean Yogurt Dip

Condiments

This Mediterranean-inspired layered dip makes a refreshing and simple appetizer that comes together in minutes. Use 2% Greek yogurt for the best results, as it's thicker than nonfat versions. Serve with herbed pita chips for dipping.

Squash and Kale Phyllo Pie

Squash and Kale Phyllo Pie

Jul 14, 2005

This vegetable pie is equally suitable as a hearty side dish or vegetarian entree (From "Discover Phyllo" in the April 2005 issue of Canadian Living Magazine.)

Warm Chickpea and Wild Rice Salad with Honey Cumin Vinaigrette

Warm Chickpea and Wild Rice Salad with Honey Cumin Vinaigrette

May 13, 2009

As a Saskatchewan girl, I wanted to create a dish that made the most of our agricultural bounty. The shocking bit: this lovely entree is wheat-free! This recipe showcases Saskatchewan ingredients that may surprise you. For example, did you know that Saskatchewan is second only to India in chickpea production? Or that we produce more wild rice than any other province? The honey and cumin are farmed here too, and the tomatoes, chives, dill and arugula all come from my own garden. This dish is also lovely cold. Any heirloom tomato could replace the yellow ones, but if I can't get a good garden tomato for that hint of sweetness, I would tend to add dried sour cherries (also from Saskatchewan) as a winter variation. Omit the chevre, and you have a vegan dish. Of course, the perfect accompaniment to this warm salad is a slice of crusty bread made from, yes, you guessed it, wheat!

Crown Roast of Pork

Crown Roast of Pork

Feb 20, 2009

Extravagant, yes, but this roast is a sight to behold and perfect for a celebratory meal. There's nothing quite like an impressive roast and saffron rice pilaf to elicit oohs and ahs from guests while satisfying their appetites. For easy serving, be sure to ask the butcher for a roast with 12 ribs.

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