When I am writing the intro to a recipe and want to focus on a particular ingredient, I do a search of my blog to see what I have written about that particular ingredient in the past. I prefer not to repeat information I have previously shared. In going over the two dozen+ recipes including pine nuts that have appeared here, I was surprised to find that I haven’t really shared much information about pine nuts. That changes today!
Crunchy and buttery textured, these pleasantly sweet and delicious nuts are the small edible seeds of the female cones of a pine tree. Also called pinon nuts, pignoli, and cedar nuts, they are produced on about 20 different species of huge, straight pine trees in cold forests of the northern hemisphere. The trees don’t start producing seeds until they are over 15 years old. The flowers on these trees develop into the female cones, taking at least 18 months to mature. Pine nuts have a tough, dark brown outer shell. The time required to grow and harvest these nuts is the reason they are one of the more expensive ones on the market.
Mediterranean Zucchini Salad
Mediterranean Zucchini Salad (adapted from tasteofhome.com) Total Time Required: 20 minutes, Makes: 4 servings
Ingredients:
- 3 medium zucchini, thinly sliced
- 1 medium red onion, sliced into 1/2-inch rounds
- 1/4 cup olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons minced fresh mint
- 2 tablespoons minced fresh parsley
- 1 medium lemon, juiced and zested
- 1/3 cup crumbled feta cheese
- 3 tablespoons pine nuts
Directions:
Add the pine nuts to a dry skillet in a single layer. Turn the heat to medium-low and cook them, stirring occasionally, until they’re golden-brown and smell quite nutty, about 3 minutes.
Toast the pine nuts.
Preheat the grill to medium-high. In a large bowl, combine zucchini and onion with 2 tablespoons of the olive oil. Add the salt and pepper, tossing them to coat.
Transfer the veggies to a grill basket and place it on the grill rack. Turning occasionally, grill the veggies, covered, until the zucchini is crisp-tender, about 5-10 minutes. Remove the zucchini and onion from the grill. Roughly chop the onion.
Grill the veggies.
Transfer the veggies to a serving bowl. Sprinkle them with the remaining 2 tablespoons of olive oil. When cooled slightly, add the mint, parsley, lemon juice and zest, and feta cheese to the bowl. Stir gently.
Add the herbs, lemon juice & zest, and the cheese to the vegetables.
Add the pine nuts to the salad just before serving.
Add the pine nuts to the salad and serve.
Another great grilling recipe! ~Linda
Mediterranean Zucchini Salad (adapted from tasteofhome.com) Total Time Required: 20 minutes, Makes: 4 servings
Ingredients:
- 3 medium zucchini, thinly sliced
- 1 medium red onion, sliced into 1/2-inch rounds
- 1/4 cup olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons minced fresh mint
- 2 tablespoons minced fresh parsley
- 1 medium lemon, juiced and zested
- 1/3 cup crumbled feta cheese
- 3 tablespoons pine nuts, toasted
Directions:
Preheat the grill to medium-high. In a large bowl, combine zucchini and onion with 2 tablespoons of the olive oil. Add the salt and pepper, tossing them to coat. Transfer the veggies to a grill basket and place it on the grill rack. Turning occasionally, grill the veggies, covered, until the zucchini is crisp-tender, about 5-10 minutes. Remove the zucchini and onion from the grill. Roughly chop the onion.
Transfer the veggies to a serving bowl. Sprinkle them with the remaining 2 tablespoons of olive oil. When cooled slightly, add the mint, parsley, lemon juice and zest, and feta cheese to the bowl. Stir gently. Add the pine nuts to the salad just before serving.