Swiss Chard with Raisins and Pine Nuts

This is a unique dish that can make a wonderful side dish! The colors of the dish are quite festive too!

You’ll Need

 

  • 1 ½ pounds Swiss chard (preferably rainbow or red)
  • 1/4 cup pine nuts (2 ½ ounces)
  • ¼ cup olive oil
  • 1 medium onion, finely chopped
  • ¼ cup golden raisins
  • 1 cup water
Directions
  • Tear chard leaves from stems, then coarsely chop stem and leaves separately.
  • Toast pine nuts in oil in a wide 6- to 8-quart heavy pot over moderated heat, stirring constantly, until golden, 1 ½ to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
  • Cook onion in  remaining oil in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes.
  • Add raisins and ½ cup water and simmer, covered, until stems are softened, about 3 minutes.
  • Add chard leaves and remaining ½ cup water and simmer, partially covered, stirring occasionally, until leave are tender, about 3 minutes.
  • Season with salt and pepper. Serve sprinkled with pine nuts.

 

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Butter Pine Nut Sauce

This Mediterranean flavored sauce works well on a variety of foods. Sauces make dishes pop and a little bit really does go a long way!

 

You’ll Need

  • 6 cloves garlic, minced
  • ½ cup freshly basil, chopped
  • 4 Tablespoons lightly toasted pine nuts
  • 1 Tablespoon white wine
  • 2 Tablespoons freshly grated parmesan cheese
  • Salt to taste
  • Crushed, dried red chilies to taste
  • ½ pound unsalted butter, softened

Directions

To make sauce melt butter, mix in all other ingredients and heat on low.
Serve on top of fish, chicken, roasted vegetables or pasta.

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Basil Pesto Sauce

It’s men’s health month and making herbs a regular part of the diet is a super idea as many are a great source of antioxidants.

Yields approximately 1 ½ cups

You’ll Need

  • 1 cup packed basil leaves
  • ½ cup toasted walnuts
  • 1 garlic clove
  • ½ cup Parmesan Cheese
  • 1/3 cup olive oil
  • Salt to taste
  • Pepper to taste

Directions

  • Mix all in a blender or food processor until an even consistency is reached.

Tips

  • You can add more garlic if you would like. You may want to mix it, have a taste and then decide.
  • This pesto freezes wonderfully. Place the pesto in ice cube trays and once the pesto has solidified place the blocks in a plastic bag and use it in the future. The ice cube technique it nice because it freezes the pesto in handy portion sizes.
  • The recipe can easily be doubled.
  • You can try different nuts such as pine nuts or macadamias.
  • You can try different herbs such as cilantro or parsley.
  • Serve over top of pastas, grilled vegetables, and fish. Or turn a piece of French or Pita bread into a pesto pizza. The options are endless but all are delicious.
  • Leave out the parmesan cheese for a vegan pesto sauce.

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Feta, Sun-dried Tomato and Pine Nut Salad

This is a great recipe to use up bread that is loosing its freshness. So buy a fresh loaf and use it in many different ways. It won’t go to waste and you will enjoy the taste!
You’ll Need
  • 1 loaf Italian bread, cubed
  • 3 Tablespoons extra virgin olive oil
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup pine nuts
  • 1 cup sun-dried tomatoes
  • 2 (16 ounce) packages mixed salad greens
  • 4 green onions, cut into 1/2-inch pieces
  • 8 ounces feta cheese, crumbled
Directions 
Preheat broiler. Toss 3 cups cubed Italian bread with olive oil. Season with seasoned salt, pepper, and garlic powder. Spread out in a single layer in a well oiled 9×13 inch baking dish. Broil until toasted, turning to brown evenly. Set croutons aside to cool.
Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler. This should only take a few minutes, so watch carefully to prevent burning. Set aside to cool.
Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft. Drain, and slice.
In a large salad bowl, toss mixed greens with green onions. Top with croutons, sun-dried tomatoes, pine nuts, and feta.

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