Zucchini Ribbon Pasta – easy to make, chock full of veggies, and healthy too! You can’t beat that!

Roasted Asparagus, Avocado and Arugula Salad with toasted pine nuts and a light citrus basil dressing. Spring on a plate.

Chickpea, feta, and pine nut salad.

Spaghetti with Roasted Pine Nuts is a simple, elegant vegetarian lunch for two.

Lemon tarts with a surprise filling ingredient – gluten free and vegan.

A gorgeous bread filled with rocket pesto and mozzarella, with some sprigs of rosemary. (in French)

Asparagus and Basil Pesto with Toasted Whole Wheat Pita.

Orecchiette with Wilted Spinach, Kale and Toasted Pine Nuts: perfect for weeknight dinners.

A deliciously healthy spring salad. Quinoa, lentils & raisins with squash, grated carrot & pine nuts and an almond butter dressing!

Haloumi, ricotta and asparagus ravioli using wonton wrapper served with burnt butter sauce with sage and pine nuts.

Green pea avocado sandwich. (in Portuguese)

Puff Pastry Pie with Ground Beef, Eggplants and Pine Nuts – distinctly Mediterranean tastes.

Homemade spinach gnocchi with pesto and toasted pine nuts.

Romanesco Cauliflower in Spicy Tomato Sauce.

Farfalle pasta (bow ties) with prosciutto, spinach, and pine nuts.

Zucchini fritti, lemon and parmesan salad; the savor of tempura with the freshness of spring.

Roasted butternut squash salad with goat’s cheese and red onion.

Sweet potato gnocchi filled with goat cheese and covered with basil pesto. Delicious, filling yet not heavy gnocchis. Gluten free.

A winter vegetable tart that tastes like summer: caramelized onion, apple, and beetroot tart, with rosemary and pine nuts.

Spicy chickpeas dip with pine nuts.

Lamb Lettuce Wraps with Red Pepper Hummus Sauce.