SPINACH AND PINE NUTS
In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
- Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 8.8 g, Fat 3.9 g, Fiber 5.1 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 179.6 mg, Sugar 1 g
SPINACH WITH PINE NUTS & GARLIC
A stylish side dish that's ready in a flash
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 5m
Number Of Ingredients 4
Steps:
- Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
- Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
- Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.
Nutrition Facts : Calories 127 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.84 milligram of sodium
CATALAN SPINACH (ESPINACAS A LA CATALANA)
Here's a simple recipe for a classic Catalan side of steamed spinach. This regional dish from Cataluna is delicious, elegant, and easy to make.
Provided by Lisa & Tony Sierra
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Wash the spinach thoroughly under cold running water to remove all sand and debris.
- Trim off the stems.
- Steam the spinach for only 2 to 3 minutes.
- Remove from pan immediately and allow to drain thoroughly.
- Peel and slice the garlic.
- Pour a few tablespoons of olive oil to cover the bottom of a large frying pan .
- Heat pan on medium and sauté garlic for 1 to 2 minutes.
- Add the currants and pine nuts to the pan and continue to sauté for 1 minute.
- Add the drained spinach to the pan and mix well, coating with oil.
- Salt to taste.
- Lightly toast the slices of bread, cut in quarters, and serve on the side of the plate.
Nutrition Facts : Calories 209 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 81 mg, Sugar 5 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
SPINACH WITH PINE NUTS AND RAISINS RECIPE - ESPINACAS A LA CATALANA
This classic Spanish dish of spinach with pine nuts and raisins is a delicious way to get your daily veggies! Make your own espinacas a la catalana at home in no time at all.
Provided by David Pope
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- Place all of the raisins in a small bowl and cover with water. Put to one side and leave them to rehydrate.
- To prepare the spinach, wash any dirt or soil off of the leaves, and trim the stalks (not necessary if using baby spinach). Once clean, place in a large pot with the salt and water over medium heat. Cook, stirring, for 3-4 minutes or until the spinach is wilted.
- Strain through a colander and gently squeeze with your hands to remove any excess water. Leave in a colander over a bowl to continue draining.
- Place a large skillet or frying pan over medium-low heat and add the pine nuts. Toast the pine nuts until they are lightly golden brown, about 1-2 minutes. Shake the pan quite a bit to move the nuts around and toast evenly on all sides. Remove the nuts from the pan and place on a plate to one side.
- Put the pan back on the heat. Add the olive oil and increase the heat to medium. When the olive oil is hot, add the garlic and begin to fry until lightly golden (about 1-2 minutes).
- Drain the raisins and add them to the pan. Also add the spinach, stirring to mix together with the raisins and garlic. Cook, stirring constantly, until any excess water has evaporated completely.
- Add the pine nuts back into the pan and stir to combine everything.
- Remove the pan from heat and serve immediately. Season with salt, pepper, and more olive oil.
Nutrition Facts : Calories 241.53 kcal, Carbohydrate 21.87 g, Protein 10.15 g, Fat 15.86 g, SaturatedFat 1.72 g, Sodium 525.46 mg, Fiber 7.14 g, Sugar 8.76 g, ServingSize 1 serving
SPINACH WITH APPLES AND PINE NUTS
This is an easy and versatile recipe for spinach. I have substituted different types of nuts, frozen for fresh spinach, and apples for raisins. Yum!
Provided by Bethany S
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and apple; cook until the nuts and garlic are golden and the apple is just soft, 3 to 5 minutes.
- Increase the heat to medium, and add the spinach to the skillet. Stir and cook another 2 to 3 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 120.5 calories, Carbohydrate 8.4 g, Fat 9.3 g, Fiber 2.6 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 57 mg, Sugar 4 g
CREAMED SPINACH WITH HONEY GLAZED PINE NUTS
Delicious comfort food. This can be eaten as either as a wonderful dinner side dish or as a tasty dip when served with tortilla chips. Enjoy!
Provided by kelycarter_
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a small sauté pan heat 1 tbsp of olive oil on MEDIUM, add pine nuts (be careful they burn quickly! Make sure you are constantly watching and stirring them). Toast lightly (about 1 minute) remove from heat and add 1 tbsp honey. Transfer to a small bowl and let pine nuts cool.
- Add 1 tbsp of olive oil to the small sauté pan. Add onions and garlic. Fry until translucent (do not brown). Sit onions/garlic to the side to cool.
- On MEDIUM heat, add 1/4 cup butter to a large saucepan. Once butter has melted add the flour, salt, pepper and nutmeg. Cook for about 1 minute.
- Slowly add milk to butter/flour mixture, stirring constantly until you have a thick sauce. Add the cubed cream cheese and stir until melted.
- Add the onion/garlic mixture to the cream sauce.
- Add the 2 packages of well drained frozen chopped spinach to the cream sauce. Stir to combine and cook for approx 3-4 minutes on MEDIUM.
- Once spinach mixture is heated completely through, stir in Asiago cheese and remove from heat.
- Transfer creamed spinach to a serving dish.
- Spoon honey glazed pine nuts over the creamed spinach and serve immediately.
ORZO WITH SPINACH AND PINE NUTS
Steps:
- Heat a large covered skillet over medium high heat. Add 2 tablespoons of the olive oil and when it is hot, add the spinach with all the water still clinging to its leaves from washing. Cover and cook for 2 minutes, then remove the lid and turn the spinach over with tongs. Replace the lid and cook for 2 minutes more. Repeat until all the spinach is wilted and tender. Stir in a pinch each of salt and pepper. Transfer the spinach to a colander set over a bowl and drain. When cool enough to handle, press down on the spinach to extract as much liquid as possible. Chop the spinach coarsely and reserve the juice.
- In a large heavy skillet, heat the remaining tablespoon of olive oil over medium heat. Add the pine nuts and stir for 1 to 2 minutes, until slightly golden. Add the garlic and cook, stirring, for 2 minutes, until the garlic gives off its aroma. Season to taste, stir in the diced tomatoes and the spinach, and cook for 1 minute more. Remove from the heat.
- In a large saucepan, bring a generous amount of lightly salted water to a boil. Cook the orzo, stirring occasionally to stop them from sticking, for about 9 minutes or until tender. Drain thoroughly, shaking the colander to get rid of most of the water, and transfer them to the skillet with the spinach mixture and the reserved spinach juice. Toss to mix the ingredients evenly, taste for seasoning and reheat gently before serving.
CHICKEN WITH HAM, SPINACH & PINE NUTS
A restaurant-style Mediterranean dish of roast chicken breast with stuffing and crème fraîche finished with a white wine sauce
Provided by Mary Cadogan
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. Split each chicken breast almost in half and open out like a book. Put each piece of chicken between 2 sheets of cling film and, using a rolling pin, bat out to flatten. Season the chicken all over.
- Put the spinach in a colander and pour over boiling water from the kettle to wilt the leaves. Press out as much water as possible, then tip into a bowl. Add the pine nuts, raisins and spice, season, and mix well to combine. Melt half the butter and add to the bowl.
- Place a slice of ham or prosciutto over each chicken breast and spread with a thin layer of spinach mixture. Roll up and secure with cocktail sticks or string. Heat a knob more of butter and the oil in a pan. Fry the chicken rolls until browned, then remove to a roasting tin and roast for 10-15 mins until cooked through.
- Add the shallots to the pan with the remaining butter and cook gently until softened but not browned. Add the wine and lemon juice, bring to the boil, then simmer until reduced by half.
- Stir in the crème fraîche and simmer for 1-2 mins until thickened. Snip the chives into the sauce and stir lightly. Remove cocktail sticks or string, then slice the chicken and place on warmed plates. Spoon the sauce around and serve with the tians and potatoes.
Nutrition Facts : Calories 437 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.3 milligram of sodium
SPINACH WITH ONIONS & PINE NUTS
Jazz up a bag of spinach with caramelised onions and the crunch of pine nuts
Provided by Jane Hornby
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
- Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
- To serve, toss the cooked spinach into onion mix and season generously.
Nutrition Facts : Calories 203 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Protein 7 grams protein, Sodium 0.73 milligram of sodium
SPINACH WITH CHICKPEAS, PINE NUTS & RAISINS
Enjoy this simple spinach side dish with Spanish-style chicken dishes. Toasted almonds work well, too
Provided by Janine Ratcliffe
Categories Side dish
Time 15m
Yield Serves 4 as a side
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large non-stick pan. Add the shallot and garlic, and cook until softened. Add the spices, chickpeas and raisins, and cook for 2 mins.
- Tip in the spinach and cook until just wilted. Stir in the pine nuts and serve with an extra drizzle of oil.
Nutrition Facts : Calories 280 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
SAUTEED SPINACH WITH TOASTED PINE NUTS
Sautéed spinach gets unexpected earthiness and crunch from toasted pine nuts.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon oil and 1 garlic clove in a 12-inch straight-sided skillet over medium-high heat, until garlic is golden, about 3 minutes. Add a quarter of the spinach, and cook just until it wilts, about 2 minutes. Transfer to a colander; drain. Repeat with remaining oil, garlic, and spinach.
- Transfer spinach to a bowl. Season with salt and pepper. Squeeze lemon over spinach, and top with pine nuts.
SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)
An addictive melange of spinach, garlic, raisins, pine nuts and good olive oil, this is one of the best Catalan dishes. Its uses in the Catalan kitchen are many - in croquettes or egg tortillas, as a topping for cocas (flat breads), as a filling for savory turnovers or cannelloni, or as a base for baked fish. As a side dish, it goes with just about anything, and nothing beats it in the morning on toast, topped with poached eggs. The recipe is also great made with other wilted greens, such as chard or escarole. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
- Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
- Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
- Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
- Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.
Nutrition Facts : Calories 282.8, Fat 21.5, SaturatedFat 2.5, Sodium 137.4, Carbohydrate 21.3, Fiber 4.8, Sugar 9.9, Protein 7.1
SPINACH WITH PINE NUTS
A very healthy recipe that bursts with flavor! This is one dish that I make, even when I'm not on a restricted diet! If you love spinach, try this out. It is wonderful with chicken or fish. Note: Please don't make this unless you love garlic, the garlic taste is what makes the dish!
Provided by breezermom
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place olive oil, garlic, and water in a skillet on medium high heat.
- Once skillet is hot, add spinach. Sprinkle with salt and black pepper. Stir and cook until spinach is wilted.
- Adjust heat to low or simmer. Add pine nuts. Cook covered for 1 minute. Add red pepper flakes, if desired. Cook one minute more.
- Enjoy!
Nutrition Facts : Calories 180.1, Fat 15.3, SaturatedFat 1.9, Sodium 717.4, Carbohydrate 8.9, Fiber 4.4, Sugar 1.1, Protein 6.1
SAUTEED SPINACH WITH PINE NUTS
This is a great fresh and healthy dish. It's the only way I'll eat cooked spinach! The pine nuts add a nice crunch and rounds out the texture of cooked spinach. Quick and easy side dish to almost anything.
Provided by KandB
Categories Spinach
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- toast pine nuts lightly in pan and set aside. Watch carefully these are easy to burn!
- In large skillet warm olive oil then add garlic. Cook garlic just until it starts to pop then add spinach and lemon juice.
- Keep tossing spinach and as it starts to wilt and add in pine nuts; add light sea salt and cracked pepper to taste.
- You want to cook spinach until it's just completely wilted, but not until it's mush. Turn off heat, add grated cheese and toss lightly as it melts. Remove from pan to serving dish and top with a little more grated cheese and you're ready to go.
Nutrition Facts : Calories 171.6, Fat 16.3, SaturatedFat 2.6, Cholesterol 5.5, Sodium 114.1, Carbohydrate 3.6, Fiber 1, Sugar 0.7, Protein 4.7
SPINACH WITH PINE NUTS
For ZWT8, from a Spanish website of traditional recipes. "This Spanish rice dish makes a change from Spanish paella and is just as delicious (if you like clams)." Tips and ideas: Prepared this spinach dish just before the meal to ensure that it´s served hot Serve as a side dish with this seabass recipe. Add a pinch of nutmeg when adding the salt and pepper gives the spinach an aromatic flavour.
Provided by Elmotoo
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash the spinach thoroughly and cut the rough stems off.
- Cook the spinach in very little water in a covered pan for 5 mins then drain and chop.
- Heat the olive oil over a medium to low heat and add the finely sliced garlic, sultanas and pine nuts. Fry gently for 2 - 3 mins, stirring all the time so that the pine nuts brown but do not burn. Add the spinach.
- Mix all ingredients together and season with salt and pepper.
Nutrition Facts : Calories 270, Fat 16.8, SaturatedFat 1.8, Sodium 298.4, Carbohydrate 25.7, Fiber 9.2, Sugar 9.4, Protein 13
SAUTEED SPINACH WITH GOLD RAISINS AND TOASTED PINE NUTS
Steps:
- In a medium saucepan over medium heat, add the oil and heat. Add the shallots and garlic and saute until softened. Add the raisins and cook until warm, about 1 minute. Add the pine nuts, increase the heat, and add the sherry vinegar. Stir with a wooden spoon to scrape up the browned bits that cling to the bottom of the pan. Add the butter and melt, then add the spinach and stir or toss with tongs until wilted. Season with salt and pepper, to taste, and serve.
SPINACH WITH RAISINS & PINE NUTS
This iron-rich green is a healthy choice as a side dish- serve with fruity raisins and olive oil, and a little contrasting balsamic vinegar
Provided by Mary Cadogan
Categories Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.
Nutrition Facts : Calories 103 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
SPINACH SALAD WITH PECORINO, PINE NUTS, AND CURRANTS
Provided by Maria Helm Sinskey
Categories Salad Cheese Appetizer Side Christmas Vegetarian Quick & Easy Low Cal High Fiber Currant Pine Nut Spinach Healthy Christmas Eve Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk first 5 ingredients in small bowl. Whisk in oil. Season with salt and pepper.
- Toss spinach with vinaigrette in large bowl. And cheese and toss.
ORZO WITH SPINACH AND PINE NUTS
This silky pasta dish, somewhere between a velvety risotto and a comforting mac and cheese, has been a family favorite for nearly as long as I've been cooking.
Provided by Lisa
Categories Sides
Time 25m
Number Of Ingredients 8
Steps:
- Place skillet over medium heat. When skillet is hot add butter or olive oil. When butter or oil is hot add garlic and sauté for one minute.
- Add the orzo to the skillet and stir to lightly and evenly coat the pasta pieces, about one minute.
- Carefully add the liquid (vegetable broth and/or water) to the pan along with the salt and spinach. Bring to a boil. Stirring occasionally, cook 13 minutes, or until liquid is absorbed.
- Stir in most of the parmesan and toasted pine notes, leaving a pinch of each for a garnish, if desired. Transfer to serving bowl or individual plates. Garnish and serve.
- Enjoy!
Nutrition Facts :
SPINACH AND PINE NUTS WITH PENNE
Steps:
- Bring a large pot of water to a boil. Add penne and boil for 10 minutes or according to package directions. Meanwhile, in a heavy 12-inch skillet heat butter and olive oil until foamy. Add pine nuts and saute, stirring continuously until they turn golden. Add garlic and saute for a minute to release the aroma. Add spinach in two batches if you must and toss together just until wilted. Season with salt and pepper. Add a tablespoon or so of water to get spinach steaming. Drain pasta and serve in bowl. Toss with wilted spinach and garnish with port soaked currants.
SPINACH SALAD WITH PINE NUTS
Need a side dish with dinner? Try this recipe for Spinach Salad with Pine Nuts, topped with a sweet and fruity raspberry-maple dressing.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Toss spinach with mushrooms, onions and nuts in large bowl.
- Mix dressing and syrup until blended. Add to spinach mixture; mix lightly.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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- In a small bowl, cover the raisins with warm water and let stand until plumped, about 10 minutes; drain well. Meanwhile, in a medium skillet, toast the pine nuts over moderate heat, tossing, until lightly browned, about 5 minutes. Transfer to a plate.
- In a large saucepan, bring 1/2 cup of water to a boil. Add half the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook over moderately high heat, stirring, until just wilted, about 5 minutes. Transfer to a colander to drain. Repeat with another 1/2 cup of water and the remaining spinach.
- In the large saucepan, heat the olive oil until shimmering. Add the garlic and cook over moderately high heat, stirring, until fragrant and lightly browned, about 3 minutes. Stir in the spinach, raisins, pine nuts and a generous pinch of salt. Cook, stirring occasionally, until the spinach is hot, about 5 minutes. Season with salt and pepper and serve.
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