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Pine Nuts
Gemelli With Sausage, Swiss Chard, and Pine Nuts
1/3 cup pine nuts
1 tablespoon olive oil
3/4 pound mild Italian sausage, casings removed
1 pound Swiss chard, tough stems removed, leaves cut into thin strips
2 garlic cloves, minced
Salt and pepper
1 pound gemelli or other short pasta
3/4 cup raisins, plumped in boiling water and drained
1/4 cup freshly grated Parmesan cheese, plus more for serving
1. In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.
Greece - What to Eat
Greece is a land of vibrant cuisine. It is food that is neither spicy nor bland, but rich in the flavors of the Mediterranean. It is comfort food in the truest sense of the word.
Basil-Stuffed Chicken With Red Potatoes And Olives
Try this delicious basil-stuffed chicken! The basil filling is like a mock pesto, using water instead of oil for fewer calories.
Serves: 4; Prep Time: 10 mins.; Cook Time: 45 mins.
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Penne With Caramelized Onions
You can caramelize the onions and toast the pine nuts ahead of time. Store onions in the refrigerator and pine nuts in an airtight container until ready to use. Serves: 4; Prep Time: 15 minutes; Cook Time: 30 minutes Ingredients: 1 ounce pine nuts (about 1/4 cup) 2 tablespoons olive oil 2 cups thinly sliced onion 1/2 teaspoon salt 1 pound chopped fresh or frozen spinach 12 ounces frozen artichoke hearts, defrosted 1-2 heaping tablespoons minced or crushed garlic 1 cup low-sodium vegetable broth 3/4 pound small penne pasta Freshly ground black pepper to taste Red pepper flakes to taste 2 tablespoons grated Parmesan Directions: Toast pine nuts in a dry skillet over medium-low heat for about 2 minutes or until golden and aromatic, stirring frequently to avoid burning.Jamie Oliver's Summertime Pasta
Jamie Oliver is a genius at whipping up fabulous meals from just a handful of fresh ingredients and healthy-pantry staples, and he was asked to share his favorite summertime meal-one that works equally well as a fast weeknight supper and a special dinner for guests- with Health Magazine. He delivered with this easy and delicious recipe for tagliarini (long, paper-thin noodles) from his recent book, Cook With Jamie. As you cook, check out his secrets for perfect flavor at the end of each step.Focaccia with Chestnut Flour (GF)
Another one from Gluten Free: Focaccia with Chestnut Flour In Italy this recipe is traditionally made with chestnut flour. In fact, chestnut flour is used extensively in Italian baking as it imparts a nutty and slightly sweet flavor that adds richness to pastries and breads. Focaccia is often made with fennel seed or rosemary and chopped or whole pine nuts.Thai Chicken Massaman Curry
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These ingredients hold the power to truly transform your body, not to mention lengthen your life. The secret is their magical "MUFA" (Aka good fat!)
To the ancient Greeks, olive oil was liquid gold. For the Aztecs, chocolate was sacred.
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