Recipes with pine nuts

Baked portobello mushroom caps stuffed with sauteed shiitakes, corn, pine nuts, and crumbled bacon, then topped with eggs and roasted until set. A stunning low-carb brunch plate.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

A Sicilian classic: tender cauliflower simmered with anchovies, pine nuts, currants, and tomatoes over spaghetti. Sweet, savory, and unmistakably Palermo on your plate.

Spicy jalapeno pesto with fresh basil, parsley, pine nuts, and garlic. A no-cook, no-cheese pesto with a kick of green heat that's ready in 5 minutes flat.

Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.

You're sure to go nutty over this sauce that you can use on pasta, pizza and sandwiches.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Bombay nut and raisin mix tossed in garlic butter with curry, chili, and Worcestershire. A skillet-toasted snack of almonds, pine nuts, cashews, and pretzels finished with a sweet kick of raisins.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.

Greek-style charoset with whole orange, dates, raisins, cherry preserves, sweet wine, and pine nuts. A Sephardic Passover recipe with warm spice and fruit.

Mexican green mole built on tart tomatillos and toasted pumpkin seeds, with jalapeno, garlic, cumin, and cinnamon. A silky, herb-green sauce that cloaks chicken, pork, or enchiladas in tangy, nutty depth.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Hearty herb oatmeal bread with sage, basil, dill, pine nuts, and three kinds of seeds baked in a clay pot for a crackling crust. A rustic yeast bread with real depth.

Ricotta pesto gnocchi with semolina flour, served in a roasted garlic broth and garnished with basil, tomato, Parmesan, and pine nuts. A chef-level Italian pasta course.

A nice vegetatrian recipe, nice flavor and very healthy. Everyone loves it.

This is an amazingly delicious salad that can be served at any time!