Heat oil in an 8 inch nonstick frying pan. Toast pine nuts for 2 mins, stirring, until golden. Drain on paper towels.
Whisk together eggs, milk, 1 tbsp herbs and grated Parmesan. Season. Add to pan and cook over medium heat for 2-3 mins, until golden and just set. Carefully flip omelette over and cook for 1 min, until set.
Flip omelette back over and sprinkle with remaining herbs and most of the pine nuts and Parmesan shavings. Fold in half then slide onto a plate. Top with remaining pine nuts and Parmesan. Serve with salad.
ell chilled.
Cook the pine nuts in a nonstick skillet, stirring
Heat a medium skillet over med-high heat and add pine nuts. Swirl in pan until they begin to brown. BE CAREFUL NOT TO BURN.
Set aside to cool.
In a heavy saucepan, heat oil over medium heat and saute shallot and carrot for 1 minute. Stir in lemon juice and garam masala.
Add broth to pan and bring to a boil. Stir in couscous. Reduce heat and cover pan. Simmer 8-10 minutes.
Remove from heat and let stand 5 minutes. Fluff with fork.
Put in serving bowl and sprinkle with toasted pine nuts.
Toast the pine nuts over medium heat in a
Cook cauliflower in boiling salted water until just tender. Drain and pat dry.
Heat oil in a large skillet on low heat. Add garlic, pine nuts and chili peppers, Cook, stirring, until fragrant and pine nuts are lightly browned. Add cauliflower; cook, stirring, until well blended. Stir in parsley.
Toast the pine nuts in a small dry skillet,
ver medium heat, toast the pine nuts until golden brown (be careful
Slice beef 1/4 inch thick, then into 1 x 1/2 inch pieces. Place in soy sauce, sesame oil, egg yolk and starch. Set aside.
Mix stock, wine and ginger. Set aside.
Remove beef and stirfry until lightly browned, about 20 seconds. Add soy sauce mix, onion and pine nuts. Cook until pine nuts are slighly darkened.
Mix in hosin sauce and stock mix. Bring to a boil, cook 1 minute.
Scrape onto serving plate, garnish with chopped green onion.
serving platter.
Sautee pine nuts in a small skillet over
ver medium high heat, add pine nuts; saute 2-3 minutes until
Cook broccoli and cauliflower just until tender (about 5-7 minutes after it comes to a rolling boil), and drain.
Meanwhile soak raisins in very hot water to plump them up a bit.
Heat oil over medium high heat, and sautee garlic just until slightly golden, then add pine nuts and sautee another minute.
Pour garlic/pine nut oil over broccoli and cauliflower and toss with drained raisins and bacon.
Salt and pepper to taste.
br>Meanwhile, spread almonds and pine nuts on a baking tray. Toast
Cook pasta in a saucepan of boiling salted water according to package directions.
Heat oil in a large skillet on high heat. Saute squash in batches for 2-3 mins, until lightly browned. Remove and set aside. Add pine nuts, garlic and chili pepper to pan and cook 1-2 mins, until nuts are just golden.
Drain pasta. Add to pan with squash and arugula. Toss to combine and season to taste. Serve sprinkled with feta.
ow heat. Add the garlic, pine nuts, and soaked raisins and cook
Preheat the oven to 325\u00b0 F.
Combine the butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl. Using a hand mixer, beat the mixture until creamy, about 2 minutes.
Add the flour, pine nuts, and chocolate. Stir until just mixed.
Line 2 baking sheets with parchment paper.
Scoop out 1-inch balls of dough. Place on the cookie sheet. Bake until the tops look dry, about 18 minutes. Let cool for 15 minutes on the baking sheets.
Dust with powdered sugar and transfer to a serving plate.
In a food processor, process 1/2 the strawberries with sugar and pine nuts until smooth. Spoon onto 4 serving plates. Top with remaining strawberries and ricotta.
Preheat oven to 425\u00b0F. Combine breadcrumbs and thyme. Set aside.
Combine goat cheese, olives, pine nuts and parsley. Season. Set aside.
Heat olive oil in a frying pan. Saute mushrooms for 5 mins, turning once. Place on a baking tray, stem-side up. Fill with goat cheese mixture. Sprinkle with breadcrumbs and bake for 5-6 mins. Garnish with parsley.
Blanch the asparagus and green beans in boiling water for about 1 min or until just tender. Drain and rinse under cold water.
Broil the pepper and eggplant on high for about 3 mins each side, or until lightly browned and tender. Cool to room temperature. Peel skin from pepper and slice into thick pieces.
Whisk oil, lemon juice, parsley, garlic and sambal oelek in a small bowl. Place the vegetables in large bowl. Add the dressing and toss gently. Sprinkle with pine nuts. Serve warm or at room temperature.
In an oval roaster over medium heat, cook the pancetta until browned and crispy, about 8 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Set aside.
Return the pan to medium heat. Add the shallots and cook, stirring occasionally, until tender, about 5 minutes. Add the green beans and cook, stirring often, until tender, 3 to 5 minutes. Stir in the pancetta and pine nuts, and season with salt and pepper.
Transfer the beans to a warmed platter and serve immediately.
Blanch peas in boiling salted water for 1 min. Add sugar snap peas and cook for another 1 min. Add snow peas and cook for another 20 seconds, or until bright green. Drain and immediately transfer to an ice bath until cool. Drain.
Transfer peas to a large serving bowl and toss with pea shoots. Top with feta, pine nuts and mint.
For the mint dressing, whisk together lemon zest, lemon juice, olive oil, mint and sugar. Season then drizzle over salad to serve.