Good Dinner Mrs Mellen

Tag: pine nuts

• 

  Roasted Green Bean with Garlic and Pine Nuts

  Posted at 12:10 pm by Good Dinner Mrs Mellen

  Apr 8th

  

  My favorite method to prepare vegetables is roasting. I love the way the flavor is released in the roasting process. I adding garlic for extra flavor along with pine nuts for crunch making the green beans a special side dish. You can also use other veggies for this dish. Asparagus, broccoli, and fingerling potatoes work well roasted with garlic and pine nuts. Cooking is all about being creative with mixing delicious combinations of spices and flavors to your own liking. Experimentation is the best way to improve your cooing skills and confidence.

  Roasted Green Bean with Garlic and Pine Nuts

  1 lb. cleaned green beans

  1 tablespoon olive oil

  4 cloves garlic, sliced in half

  1 teaspoon of sea salt

  1/2 teaspoon black pepper

  1/4 cup pine nuts, roasted

  Preheat oven 400F. Toss green beans with olive oil, garlic, salt, and pepper. Place in baking dish. Top with pine nuts. Roast beans until slightly shriveled and have brown spots, 20 to 25 minutes. Serve at room temperature.

   

  Enjoy!

  Share this:

  • Tweet
  • 
  • Print
  • Email

  Like this:

  Like Loading...
  Posted in Hearty Meal, vegan, Vegetables, Vegetarian | Tagged easy, garlic, Healthy, pine nuts, Roasted Green Beans

• Baked Stuffed Quiona Artichokes

  Posted at 12:24 pm by Good Dinner Mrs Mellen

  Apr 2nd

  

  

   

  Ingredients

  4 large artichokes

  2 quarts of water

  1 lemon, halved

  2 bay leaves

  2 cloves garlic, unpeeled

  1/8 cup salt

  1/2  cup Quinoa cooked according to package instructions.  I like Earthly Choice

  1/2 cup grated Parmesan cheese

  2 tablespoons assorted fresh chopped herbs (such as parsley, basil and oregano)

  2 tablespoons toasted pine nuts, toasted

  2 tablespoons olive oil

  Salt and black pepper

  Directions

  Cut off the stem, trim the tips from the leaves and cut off the top quarter of the artichoke. In a large pot bring 2 quarts of water to a boil and add artichokes. Squeeze juice from the lemon halves into water, then add the bay leaves, garlic cloves and salt. Cover, reduce heat to simmering and cook until artichokes are tender, and base can be pierce with a knife,  about 25 minutes. Drain artichokes. Placing the artichokes on their base, spread apart the outer leaves and carefully remove and discard the center section and fuzzy choke, leaving outer leaves intact.

  Preheat oven to 375 degrees F. Combine Quinoa, cheese, herbs and oil; season to taste with salt and pepper. Carefully spread apart leaves of artichoke, leaving them attached. Pack Quinoa  mixture into all available spaces. Place on a baking dish and bake 25 minutes or until golden.

  Enjoy!

  www.gooddinnermrsmellen.com

  

  Share this:

  • Tweet
  • 
  • Print
  • Email

  Like this:

  Like Loading...
  Posted in vegetable bake, Vegetables, Vegetarian | Tagged easy, pine nuts, quinoa, stuffed articokes

• Pine Nut, Tomato and Cucumber salad

  Posted at 12:32 pm by Good Dinner Mrs Mellen

  Jul 10th

  

  Can’t get enough of salads, neither can I. Nor can I ever say no to delicious fresh picked tomatoes. Ah, this tomato and cucumber salad capture the essence of summer, cool, crisp and fresh. I’ve added a little spice and crunch to the mix creating a refreshing salad that compliments meat or fish.

  Ingredients

  • 1 pound tomatoes, thinly sliced crosswise
  • 1 pound gourmet cherry tomatoes, slice in quarters
  • 1 thinly sliced English cucumber
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons granulated sugar

  • 2 medium scallions, dark green parts only, thinly sliced
  • 1 medium jalapeno chile, thinly sliced crosswise
  • 2 teaspoons toasted pine nuts
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

  Preparation

  Arrange tomato and cucumber slices on a platter. Whisk together soy sauce, vinegar, olive oil, and sugar in a small bowl until sugar dissolves. Drizzle dressing over tomatoes and cucumbers, and top with scallions, chile, and pine nuts . Sprinkle with salt and pepper. Serve immediately. Can be made a day ahead. Refrigerate until serving then drizzle with dressing. 

  Enjoy!

  gooddinnermrsmellen.com

  buzzchomp.com

  Share this:

  • Tweet
  • 
  • Print
  • Email

  Like this:

  Like Loading...
  Posted in Food, Good Dinner Mrs Mellen, Healthy, scallops, Side dish, vegan, Vegetarian | Tagged cucumbers, easy, Good Dinner Mrs Mellen, pine nuts, salad, tomatoes, vegetarian

• Search for:

• Recent Posts

  • Sticky Buns
  • Maddi and Gigi Vegetarian Baked Beans
  • Farm Fresh Grilled Vegetables
  • Mediterranean Potato Salad
  • Chickpea Salad with Radishes and Cucumbers

• Categories

  • Food (149)
  • Good Dinner Mrs Mellen (141)
  • Easy recipes (90)
  • Vegetarian (67)
  • family meals (60)
  • Main Meal (51)
  • Main Dish (51)
  • Healthy (49)
  • entertaining (45)
  • Baking (43)