22 recipes
Page 1
Rice with Green Asparagus, Carrots, Pine Nuts and Peanuts
eatsmarter.com
Roasted Sea Bass on Vegetables
eatsmarter.com
Spring Vegetables with Pine Nuts and Basil
eatsmarter.com
Preheat the oven to 180°C. Heat the butter and oil in a large, deep frying pan and sauté the onion together with the turmeric for a few minutes. Add the carrot and pepperand cook until the vegetables are just soft, for about 15 minutes. Add the chicken and cook until brown all over, about 5 minutes. Add the rice, sultanas and stock and bring to the boil. Pour into a casserole dish, cover and bake until the chicken is cooked through and the rice is tender, about 20 minutes. Check after 15 minutes, adding more stock if necessary. Season to taste, stir in the pine nuts and serve sprinkled with the coriander.
foodandhome.co.za
Stuffed Squash
crecipe.com
Spice-roasted pumpkin, carrot and parsnip
womensweeklyfood.com.au
Roasted Winter Vegetables & Pan-fried Gnocchi with Brown Butter Vinaigrette
portandfin.com
Morning Must: Multigrain Polenta With Pesto Eggs
foodrepublic.com
Rainbow Veggie And Pesto Tart Recipe by Tasty
tasty.co
Apricot, shallot, pine nut and sage-stuffed loin of pork
deliciousmagazine.co.uk
Roasted Butternut Squash Polenta with Smoked Gouda and Sauteed Mushrooms
andreasrecipes.com
Greek Chicken Pie
cuisineathome.com
Leftover Turkey Stuffed Squash Recipe by Tasty
tasty.co
Feta and spinach free-form pie with tomato relish
deliciousmagazine.co.uk
Smoked Salmon-Wrapped Monkfish with Tagliatelle
eatsmarter.com
Panko Crusted Tilapia with Avocado Salsa
keviniscooking.com
Honey-Braised Oxtail and Turnips
lacucinaitaliana.com
Root Vegetable-Butter Bean Gratin
bhg.com
Braised ox cheek with octopus cassoulet with pesto
bbc.co.uk
Nutty Turkey Loaf with Cracked Cranberry and Orange Sauce
foodnetwork.com