830 nut recipes

Harvest round bread with whole wheat, oats, carrots, raisins, honey, and molasses. Bread machine dough braided into two rustic round loaves.

Four-melon salad with cantaloupe, honeydew, watermelon, and crenshaw balls tossed with pistachios, celery, and a honey-mint sour cream dressing spiked with orange liqueur.

Crunchy 7-grain sesame bars with maple syrup, crunchy peanut butter, coconut, orange zest, and chopped nuts. A wholesome, no-flour snack bar baked until golden.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Fettuccine tossed with a fresh tomato-basil pesto: a no-cook food-processor sauce of basil, garlic, pine nuts, ripe tomato, olive oil, and Parmesan. Summer pasta dinner ready in just over 30 minutes.

Ground pork peanut butter cookies made with lard, browned pork, cinnamon, and orange zest. A savory-sweet heritage cookie recipe unlike anything in your cookie jar.

Baked sweet pepper wedges stuffed with tomatoes, pine nuts, garlic, and parsley, finished with breadcrumbs and olive oil. A vegan Mediterranean appetizer or side dish that bakes in an hour.

Empanadas de fruta filled with spiced dried fruit, raisins, pine nuts, and warm cinnamon-clove-nutmeg filling, deep-fried in a flaky homemade dough until golden and crispy.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

Chocolate raisin snacking cake with cocoa, cinnamon, and chopped nuts, made in one saucepan. Raisins get simmered first to plump them up, and the warm cooking liquid goes right into the batter.

Authentic Italian trenette pasta tossed with fresh basil pesto, tender potatoes, and crisp green beans. A Ligurian classic using one pot for everything, ready in 40 minutes.

A lightly spiced breakfast cake made with applesauce and bran for natural moisture, studded with raisins and nuts for texture.

Steamed broccoli, snap beans, and kale tossed with soybeans, chopped brazil nuts, and a garlicky tarragon dressing. A protein-packed vegetarian side that works hot or cold in just 20 minutes.

Spicy-sweet chutney with Granny Smith apples, fresh red chilies, and toasted pine nuts. This Indian-inspired condiment simmers for 30 minutes, then chills to develop complex flavors. Pairs with roasted meats or cheese boards.

Sweet-spicy conserve with dried apricots, crystallized ginger, citrus zest, and nuts simmered until thick and glossy.

Chewy oat crumble bars layered with a thick, glossy blueberry filling brightened with lemon juice. A nutty brown sugar base does double duty as the topping. Makes 15 bars.