Sfouf is a Lebanese turmeric and semolina cake. The turmeric gives the cake a beautiful yellow color & such a distinct and wonderful taste.

Chipotle Hummus w/ Roasted Pine Nuts is very simple and super delicious w/ a hint of smokiness from spicy chipotles &pine nuts.

Quinoa, mint, pomegranate and lemon make this Mediterranean salad perfect for summer picnics or balmy evening dinners. Yum!

Cauliflower Steaks and Purée with a lemon-kalamata olive sauce.

Asparagus Hummus is the perfect healthy snack for spring!

Traditional Oyster Stuffing is perfect for Thanksgiving dinner: buttery, savory, and rich with oysters and pine nuts.

Go veggie with this fancy vegetarian spinach grilled cheese sandwich with sun-dried tomatoes and pine nuts.

Lemony Artichoke Pasta Salad — This quick pasta salad is full of zesty flavors, easy to make ahead of time, and is so delicious!

This gluten free tabbouleh is made with jasmine rice instead of couscous. Ideal for weeknight dinners, BBQ parties or potlucks.

Your family will love this pasta dish with grilled chicken, semi-dried tomatoes, olives, pine nuts and fresh basil! (in Dutch)

Spaghetti with Garlicky Spinach, Parmesan, and Toasted Pine Nuts

Keep dinner simple with this quick Easy Kale Shrimp Tortellini pasta recipe!

Barley Salad with Roasted Fennel, Butter Beans and Caper Vinaigrette

Middle Eastern Puff Pastry Meat Pies

Wild Garlic Pest goes perfectly with pasta and other dishes. Find out how to make homemade vegan wild garlic pesto.

Zucchini and Goat Cheese Stacks with Fresh Mint, Pine Nuts, and Crispy Prosciutto

Cheesy Bread gets a major upgrade

Strawberry, Feta & Chicken Couscous Salad – A quick, easy, healthy spring or summer side!

Sauteed Asparagus with Melted Gorgonzola and Pine Nuts is an absolute wow! You’ll make this quick low-carb asparagus dish over and over.

Delicious side dish just in time for your Easter table: tender, spring asparagus topped with gremolata, toasted pine nuts and Parmesan!

Roasted asparagus is tossed with balsamic vinegar, extra virgin olive oil, garlic, and fresh basil. It’s served warm on toasted farm bread.