Tag Archives | Pine Nuts

Whole Food Wednesdays – Wilted Swiss Chard with Pine Nuts and Oranges

Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us!

There’s something about the arrival of spring where I can always hear myself saying, “This is my favorite time of the year,” even though summer and fall evoke the same statement. I think after a cold winter, I’m ready to embrace the tulips and cherry blossoms, but most of all, the variety of spring produce that is available.

After a winter filled with apples, squash and root vegetables, I’m ready with open arms for peas, asparagus, Swiss chard, spring beets, kale, garlic scapes, nettle, rhubarb and radishes. It’s like my body starts to crave all the bright and dark green leafy greens that flourish so beautifully this time of the year.

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By on May 9, 2012 in Blog, Chard, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Side Dish, Vegetarian, Whole Food Wednesdays

Homemade Minted Pesto and Fond Kitchen Memories

My mom is visiting from California and she is one of the two women who have influenced my culinary life. France, my wife, is, of course, the other. The other day, after we’d been up at the mountain skiing all day, the three of us tag teamed a fantastic dinner: Lamb Chops with Minted Pesto with Mashed White Beans and Sweet Potatoes, and a Roasted Beet Spinach Salad.

Oh, the hardships of my life.

France came up with the idea for a minted pesto, which I’d never made before, and I was responsible for making it happen. A little of this and a little of that, toss it in the food processor, and bam, we had ourselves a delightful sauce to top off the lamb chops.

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By on April 22, 2012 in Blog, Main Course, Sauce, Vegetarian

Zucchini Basil Salad with Pine Nuts and Pecorino – Ready in 5

Tummy is grumbling. I can feel my hanger (angry because I’m hungry) coming on. The world is a fog. Everyone is annoying and I need to get some food in my belly before the acid in my stomach starts eating through my spinal cord (not literally, but that’s what it feels like).

I run into the house, fling off my coat onto the couch, throw the grocery bags on the counter and start making my lunch.

From grocery bag to table in 5 minutes. Here goes.

I pull out the mandoline, wash my zucchini and basil, and I quickly slice the zucchini by setting my mandoline to 1/16″ thick. I place the pile of zucchini in a bowl, toss with olive oil, the juice of a meyer lemon, plenty of fresh pink Himalayan sea salt, fresh cracked pepper, and I add in some basil leaves and garnish with toasted pine nuts and shaved pecorino cheese. Done.

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By on March 25, 2012 in Blog, Dairy Free, Gluten Free, Low Carb, Lunch, Main Ingredient, Salad, Side Dish, Vegan, Vegetarian, Zucchini

Salmon Kabobs with Pine Nut Salsa and Sprouted Spelt Naan Bread

Sometimes it just nice to have a simple meal without all the bells and whistle. The simplicity of a rich fish, nut salsa with some naan bread and yogurt cheese was the the perfect compliment to a warm winter afternoon. I was able to strike up the barby, get some naan bread going and grill up some fish. Yes I made my naan bread on the bbq! What a lovely way to take a break from the day on a Saturday afternoon, sitting on bar stools at the kitchen counter, the sun streaming in. My honey bee had gotten home from skiing and it was a lovely way to just settle into a nice afternoon.

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By on February 20, 2012 in Blog, Lunch, Main Course, Main Ingredient, Pine Nuts, Salmon, Spelt

New Years Eve Recipes: Green Beans and Smoked Paprika Pine Nuts

So as we are heading towards the New Years, I like to focus on fun, healthy, real food appetizers that I can serve to my guests. Here’s last years post on some great appy/tapas ideas. I’ve decided to continue the theme this year and I’d love if you got in on the action and contributed to the conversation. Please leave a link in the comment section if you’d like to include a post in the New Years Eve round up. I’ll be posting it on the 30th.

Last year we made prosciutto wrapped asparagus (among many others). This year I want to make green beans. These beans have a few steps but they are worth every one and in 10 minutes this dish can be from fridge to table. Anyone can handle that kind of time commitment, right?

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By on December 23, 2011 in Blog, Green Beans, Main Ingredient, Pine Nuts

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