This is so good and makes great leftovers!
In a medium pot add quinoa and water and bring to a simmer. Reduce to low, cover and cook for 10 – 12 minute. Fluff with fork and add kale and cover allowing the kale to steam.
Stir in remaining ingredients and serve.
Serve 4 – 6.
This is such a yummy veggie dish – it takes about 45 min to bake, with a total time of about 1 hour – so it may not work for a crazy weeknight.
Preheat oven to 375. Spray a casserole bowl with olive oil.
Steam cauliflower until just tender.
Toss tomatoes, garlic, olives, thyme, salt and 1 tbsp oil in a large bowl, toss with cauliflower and place in casserole.
Pulse milk and cheese in a food processor until blended but a little chunky. Spread over cauliflower.
Toss together bread crumbs, pine nuts and 1 tbsp of oil and spread over cauliflower and bake for 45 minutes.
Serves 4 – 6.
Nothing beats pasta for quick weeknight meal!
Cook pasta according to package.
In a 12 inch skillet over medium high heat, add creme fraiche and cook until heated through, stir in cheese – whisk until melted. Add pasta and baby spinach and cook until wilted then stir in garam masala. Season with salt and pepper. Top with pine nuts.
Serves 4.
These are pretty quick and serving them on heirloom tomatoes is so yummy! I froze mine before cooking – lesson learned the hard way in the past, don’t ask 🤣.
12 oz frozen spinach, thawed and squeezed as dry as possible
1 1/2 c ricotta
1/2 c grated Parmesan
1 tbsp lemon zest
1 1/4 c flour
2 eggs
4 – 6 heirloom tomatoes, sliced thin
1/2 c Basil
salt and pepper
Olive oil
Toasted pine nuts
Combine spinach, ricotta, parm, zest, flour, and eggs in a bowl and mix well. Place on lightly floured surface and divide into to balls. Roll out to 1/4 inch thick rope, cut into 1/2 in pieces and place on a floured baking sheet.
Cook Gnocchi in a large saucepan of boiling salted. Gnocchi are done when they float.
Divide tomatoes among plates, top with Basil, Gnocchi and pine nuts – drizzle with a little olive oil.
Serves 4.
Super fresh and healthy!
12 oz tomatoes, chopped
1/4 c olive oil
1 tsp salt
1 clove garlic, minced
1/2 tsp red pepper flakes
1 lb Zucchini cut into spirals
5 oz ricotta
1/4 c pine nuts
In a 12 inch skillet, add olive oil and zuks, cook for 5 – 7 minutes until soft add tomatoes, olive oil, salt, red pepper flakes and garlic. Divide among bowls and top with ricotta.
Serves 4.
These make a great light lunch in less than 30 minutes.
Ingredients:
1 small zucchini, sliced thin
Zest of one lemon
2 tsp lemon juice
1 tbsp olive oil
Salt
4 oz goat cheese
Pepper
2 tbsp pine nuts
1/4 c red onion, sliced thin
1 tbsp ghee
1 scant c chickpea flour
1 c water
3/4 tsp salt
Olive oil spray
Fresh thyme leaves
Slice the Zucchini thin on a mandoline. Toss with lemon juice and 1 tbsp olive oil.
Mash goat cheese and lemon zest together in a small bowl. Season with salt and pepper.
In a small pan, heat ghee and sauté the onions until carmalized. Set aside.
Whisk to combine chickpea flour, water and 3/4 tsp salt. Heat a 10 crepe pan or non stick skillet over medium heat, spray with olive oil. Pour in 1/2 the crepe mixture and cook 2 minutes per side until golden and cooked through.
Top with goat cheese, Zucchini and pine nuts.
Serves 2.
This pizza is so good! Pesto, pine nuts and lots of cheese. I did not measure when I made this – so this is rough feel free to adjust.
Ingredients:
1 pizza dough
1/4 c pesto
1/4 c ricotta
1 ball mozzeralla, sliced
Olive oil
Pine nuts
Preheat oven to 500 with pizza stone or steal inside.
Roll out dough. Drizzle with a little olive oil. Place sliced mozzarella with space between slices on dough. Place TBSP scoops of ricotta between the mozz slices. Drizzle with pesto.
Bake for 8 – 10 min u ok cheese is melted and crust is brown.
Top with pine nuts.
For an early Christmas I bough myself a multi cooker. This recipe is from F&W, and it was a perfect way to test drive my new cooker. This is the perfect side to a roast or serves as a veggie main.
Ingredients:
1 c butternut squash puree (roasted and pureed)
1 tbsp olive oil
Salt and pepper
1 cup Italian pine nuts, toasted
1 large shallot, minced
1 tsp tomato paste
1/2 c dry white wine
1 c chicken broth
Pinch of saffron threads
1/2 c Parmigiano-Reggiano shavings
Heat the 1 tbsp olive oil in a pressure cooker. Add the shallot and cook over moderate heat, stirring, until softened, 4 minutes. Add the pine nuts and tomato paste and cook, stirring, for 2 minutes. Add the wine and boil until reduced to 2 tablespoons, 5 minutes. Add the broth. Cover and cook at 12 PSI for 7 minutes.
Return the pressure cooker to medium heat, uncovered, and bring the contents to a boil. Allow the liquid to reduce until the pine nuts are suspended in a thick sauce, about 4 minutes.
Stir in squash puree and saffron and cook until heated through. Stir in a tbsp or two of water if the puree is too thick. Season with salt and pepper.
Spoon the mixture into bowls, garnish with cheese shavings and serve.
Serves 4.
I love brussel sprouts and this brings in two of my other loves cheese and nuts!
Ingredients:
1/4 c pine nuts, toasted
1 lb Brussels sprouts, halved
olive oil
Salt and pepper
1/4 c Pecorino cut into 1/4-inch pieces
2 TBSP lemon juice
Heat the oven to 500°F.
Place brussel sprouts on a oiled baking sheet, spray with olive oil, salt and pepper and toss to coat. Spread out to an even layer.
Roast, stirring about halfway through the cooking time, until browned and just tender, about 20 to 25 minutes total.
Transfer the Brussels sprouts to a bowl and set them aside to cool for 5 minutes. Add the toasted pine nuts, cheese, and lemon juice and toss to combine. Taste and season with salt and pepper as needed.
Serves 4.
This is a quick weeknight meal inspired by F&W. Fresh peas are required for this dish, so do seek them out. I cooked up some orzo that I tossed it with the extra pesto to compete the meal.
Ingredients:
1/4 c pine nuts, toasted
2 c shelled fresh peas
3/4 c parmigiano, grated
2 cloves garlic, green germ removed
1 TBSP lemon juice
1/4 c olive oil, plus extra for cooking the shrimp
Salt and pepper
1 lb shrimp, peeled and cleaned
In a food processor or blender combine peas, cheese, garlic, olive oil, lemon juice, salt and pepper. Puree until smooth.
In a large non-stick skillet, heat olive oil over medium high heat. Cook shrimp anout 2 minites per side until opaque and cooked through.
Serve shrimp with pesto and a little parmigiano cheese.
Serves 2 – 4.
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