Penne al Pomodoro Fresco

• 12 oz. dried penne pasta (about 8 cups cooked)
• 4 tablespoons of extra virgin olive oil
• 4 tablespoons of extra virgin pine nut oil
• 1 lb (about 3 cups) of cherry or Campari tomatoes
• 1/2 cup of shredded fresh basil
• 1/2 cup of freshly grated parmesan cheese
• Salt and pepper to taste

Cook penne according to package directions. While pasta is cooking, pour pine nut oil and olive oil into a large serving bowl. Halve the cherry tomatoes or quarter the Campari tomatoes and toss with basil in the dipping oil. Drain pasta and add to the bowl; toss well with grated parmesan and salt and pepper to taste.

Orange Spinach Salad

Dressing Ingredients:

• 1/2 cup of extra virgin pine nut oil
• 2 tablespoons of cider vinegar
• 1 tablespoon of raw cane sugar
• 1/4 teaspoon of salt
• 1/4 teaspoon of freshly ground black pepper
• 1 tablespoon of butter and 1/2 cup of coarsely chopped walnuts for garnish

Salad Ingredients:

• 1 package of baby spinach
• 2 medium-size cucumbers, peeled and thinly sliced
• 2 oranges, peeled and sliced into rounds
• 1 small red onion, thinly sliced and separated into rings

Place all dressing ingredients in a jar and shake well. Refrigerate for several hours. Toss the oranges, cucumbers, spinach and onions together in a large salad bowl. Melt butter in a small skillet over medium heat. Add walnuts and saute until crisp and slightly browned. Remove from heat and toss with 1/4 teaspoon of salt; set aside. Just before serving, pour dressing over the salad, add the walnuts and toss it all.

Country Style Fresh Summer Salad

• 1/2 pounds each of young spinach, frissee and red-leaf lettuce
• 1 red onion, sliced very thin
• 1 peeled and seeded cucumber, thinly sliced
• 1 cup of brine-cured black olives
• 1/4 pound of goat cheese, crumbled
• Fresh mint and young basil leaves to taste (small leaves)
• 1 garlic clove, minced
• 1 anchovy, rinsed and chopped
• 4 tablespoons of extra virgin olive oil
• 4 tablespoons of extra virgin pine nut oil
• 3 tablespoons of red wine vinegar
• Salt and pepper to taste
• 1 teaspoon of lemon juice

Put greens, onions, cucumbers, olives, goat cheese and herbs in a large bowl. Toss well. Mix garlic, anchovy, vinegar and salt to taste in a small bowl. Pour over the greens in the bowl. Add oil, black pepper and lemon juice to taste.

Summer Salad with Pears,
Raisins, and Pine Nuts

• 1 cup of golden raisins
• 1/2 pound of mixed greens
• 2 pears, cored and diced
• 2 medium carrots, cut into matchsticks
• 3 tablespoons of pine nuts
• Salt to taste
• 3 tablespoons of balsamic vinegar
• 3 tablespoons of extra virgin pine nut oil

Place the raisins in a medium bowl and cover with warm water. Allow to soak at least 20 minutes, or until soft. Toss the greens, pears and carrots together in a large bowl. Sprinkle pine nuts and salt over the salad. Once the raisins have plumped, drain and gently squeeze to remove excess water. Add the raisins to the top of salad. Sprinkle the vinegar over the salad, then dress with extra virgin pine nut oil.

Pine Nut Pasta with
Sun-Dried Tomatoes

• 12 ounces of pasta - fusilli or rigatoni
• 3 tablespoons of extra virgin olive oil
• 2 tablespoons of extra virgin pine nut oil
• 2/3 cup of pine nuts
• 2/3 cup of sun-dried tomatoes, oil-packed, drained and chopped
• 1/2 cup of fresh parsley, chopped
• 1/2 cup of parmesan cheese, grated

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite. Drain pasta well. Heat 2 tablespoons of olive oil in a heavy large skillet over high heat. Add pasta and fry until beginning to crisp at edges, stirring frequently, about 10 minutes. Transfer pasta to a large bowl. Add the remaining 1 tablespoon of olive oil to the same skillet. Add pine nuts and sun-dried tomatoes and stir over medium heat until just warmed through. Add extra virgin pine nut oil. Pour pine nut mixture over pasta. Add chopped parsley and grated parmesan cheese and toss to blend. Season to taste with salt and pepper and serve.

Cioppino (Italian Fish Stew)

Cioppino Ingredients:

• 4 tablespoons of extra virgin olive oil
• 4 tablespoons of extra virgin pine nut oil
• 8-10 canned oil-cured anchovies, diced
• 4-6 cloves of garlic, sliced thinly
• 2 bay leaves
• 1/2 cup of diced celery
• 1 medium to large onion, diced
• 1 roasted red bell pepper, diced
• 1 cup of red wine
• 3 tablespoons of red wine vinegar
• 1 quart of clam or Clamato juice
• 28 oz. can of diced tomatoes
• 1/2 cup of fresh basil, chopped
• 2 tablespoons of Worcestershire sauce
• 1/4 cup of fresh parsley
• 2-3 tablespoons of fresh lemon juice

Seasoning Mix (prepare in a grinder):

• 1 tablespoon of sea salt
• 1 tablespoon of black pepper
• 2 tablespoons of dried oregano
• 1 tablespoon of fennel seeds
• 1 tablespoon of fresh or dried rosemary leave

Seafood:

• 1/2 pound of medium-size shrimp
• 1/2 pound of scallops
• 24 fresh mussels
• >1 pound of firm white fish, chopped in 1 inch pieces (cod, catfish, halibut, orange roughy, etc.)

Heat olive oil and pine nut oil to medium and add anchovies. Add garlic after about 3 minutes. Add bay leaves, onions, celery, and bell pepper plus 1/2 of the seasoning mix. Saute for 6-8 minutes. Add wine, vinegar, and Worcestershire sauce and reduce by half, then add tomatoes, basil, and the rest of the seasoning mix. Simmer for about 5 minutes, then add the lemon juice. Add the fish and shellfish, cover and cook for about 7 more minutes. Sprinkle the completed Italian fish stew with parsley. Serve with fresh Italian bread.

Pasta with Roasted Vegetables

• 1 eggplant, about 1 1/4 pounds, cut into 1/2 inch cubes
• 2 zucchinis quartered lengthwise and then cut crosswise into 1/2 inch pieces
• 1 large red onion, quartered and cut into 1/4 inch slices
• 2-3 tablespoons of butter
• 3 tablespoons of extra virgin olive oil
• 3 tablespoons of extra virgin pine nut oil
• 5-15 cloves of garlic, with pointed ends cut off and still held together by bulb stalk (take a bulb of garlic, and cut the very tip end off. You can just squeeze the roasted garlic out when it is soft like butter)
• 2 pounds of plum tomatoes, cut in half
• 1/4 cup of chopped fresh basil
• 2 tablespoons of balsamic vinegar
• Salt and pepper to taste
• 1 1/2 pounds of spiral or shaped pasta, cooked al dente according to package instructions
• 1/2 cup of parmesan cheese, freshly grated

Layer eggplant, zucchini, trimmed garlic bulbs and onions over baking sheets that have been buttered or greased with olive oil. Drizzle enough olive oil and pine nut oil over vegetables to coat. Sprinkle butter and salt and pepper over the top. Toss with a spoon to mix well. Bake at 425 degrees F for about 35 minutes, tossing occasionally. Remove from oven and reserve. While vegetables are cooking, place tomatoes on a foil sheet large enough to enclose them in, coat with olive oil, pine nut oil, salt, and pepper. Fold foil completely around tomatoes and place on a medium heat grill. Grill for about 15 minutes, flipping over once. Allow to cool, then puree in a blender. In a large bowl, toss pasta with roasted vegetables. Cover with pureed tomatoes and toss together. Top the individual portions with grated parmesan cheese.

Crusted Shrimp with
Mushrooms and Potatoes

Stock Ingredients:

• 1 pound of large or extra large shrimp, shelled
• 1/4 cup of white wine
• Assorted vegetables: 1 carrot,1 celery stalk, 1/2 onion, cubed
• 2-3 tablespoons of tomato paste
• 1-2 tablespoons of lemon juice

Potato and Onion Ingredients:

• 2-3 medium potatoes, cut into 1/4 inch slices
• 2 thinly sliced onions
• 2-3 tablespoons of olive oil

Caramelized Mushroom Ingredients:

• 1 cup each of two or three types of mushrooms, such as shitake, Crimini, oyster, etc.
• 4-5 tablespoons of extra virgin pine nut oil
• 1/4 cup of chardonnay or other white wine

Herbed Shrimp Ingredients:

• 1 pound of large shrimp, shelled
• 2-3 tablespoons of extra virgin olive oil
• Assorted herbs such as parsley, basil, rosemary, thyme, chives, etc. for coating shrimp
• 1 egg, lightly beaten
• 2-3 tablespoons of dry sherry

First, start the shrimp stock. Saute 1 sliced carrot, 1/2 sliced onion, 1 stalk of sliced celery until slightly browned. Deglaze pan with wine. Add shrimp shells, cover with water. Make sure to put in enough water (about 4 cups) to yield at least 2 cups of liquid after stock is simmered for about half an hour and then strained. Add 2-3 tablespoons of tomato paste about halfway through. Add 1-2 tablespoons of lemon juice to strained stock. Continue to simmer strained stock at low heat to reduce to 1 cup or slightly less. While strained stock is reducing, make the potatoes and onions and mushrooms. Saute potatoes and onions in olive oil until browned. Finish in 375 degree oven for twenty-five to thirty minutes. For caramelized mushrooms, use two or three types of mushrooms. Saute in about 4-5 tablespoons of pine nut oil until the oil is mostly absorbed (about 8 minutes). Add 1/4 cup of chardonnay wine and continue until mushrooms are soft and golden brown (about 20 minutes). Add salt and pepper to taste. To make crusted herbed shrimp, dip shrimp in egg wash (1 raw egg lightly beaten) and season with a chopped blend of mixed herbs (such as rosemary, basil, oregano, parsley, etc.). Roll the shrimp in the herbs, and the egg wash should hold them on. Season the shrimp with salt and pepper. Saute shrimp in 3 tablespoons of olive oil until just cooked through (about 3 minutes per side). Remove shrimp. Add 1-2 tablespoons of dry sherry to pan and deglaze. Add the reduced stock to the shrimp pan for a couple of minutes so the flavors can incorporate, then remove the pan from heat. Combine mushrooms and potatoes and divide between plates. Place shrimp on top of this mixture and cover with reduced stock.

Fennel and Escarole
Stuffing with Pine Nuts

• 3 tablespoons of extra virgin olive oil
• 2 tablespoons of extra virgin pine nut oil
• 1 1/2 cups of chopped onions
• 4 cups of chopped fresh fennel
• 2 tablespoons of finely chopped garlic
• 1 tablespoon of chopped fresh rosemary or 1 teaspoon dried
• 1 tablespoon of chopped fresh thyme or 1 teaspoon dried
• 1 teaspoon of fennel seeds, lightly crushed
• 1 teaspoon of sea salt
• 1 medium head of escarole, washed thoroughly and cut into 1 pieces (about 6 cups)
• 1/2 cup of dry white wine
• 8 cups of lightly toasted 1/2 inch bread cubes, preferably from a chewy sourdough loaf
• 1/2 cup of pine nuts
• 2 teaspoons of grated lemon zest
• Freshly ground black pepper to taste

Heat the olive oil in a large skillet over medium-low heat. Add the onions, fennel, garlic, rosemary, thyme, fennel seeds, and salt. Cook covered until the onion is soft and translucent (5 to 7 minutes). Add the escarole, cover, and cook until the escarole is wilted. Add the wine, and let it simmer until some of the liquid has evaporated (2-3 minutes). In a large bowl, combine the vegetables with the bread cubes, pine nuts, and lemon zest. Season with pepper. Add the pine nut oil and toss to combine. The stuffing should just hold together when mounded on a spoon.

Greek Onion Pie

• 1 pie crust
• 1 large onion, diced
• 1 cup of diced baby leeks
• 4 tablespoons of extra virgin olive oil
• 4 tablespoons of extra virgin pine nut oil
• 3 eggs, beaten
• 1 cup of Romano cheese
• Salt and pepper to taste

Lightly saute onion and leeks in olive oil and pine nut oil. Add eggs, cheese, salt and pepper into onion mixture.
Fill pie crust. Bake at 350 degrees F for approximately 35 minutes until golden brown.

Roasted Chicken Breast
with Salsa Verde

• 1 tablespoon of capers, rinsed and drained
• 1 or 2 oil-packed anchovies, rinsed and chopped
• 2 garlic cloves, chopped finely
• 1 tablespoon of fresh lemon juice
• Grated zest from one lemon
• 2 cups of fresh parsley leaves
• 1 cup of mixed herbs, basil, arugula, mint, thyme, tarragon or marjoram
• 1/3 cup of extra virgin pine nut oil
• Salt and pepper to taste
• 6 chicken halves, boned, with skin on

To make the sauce, combine all the ingredients except oil. Puree until finely chopped. Slowly add the oil until smooth.
To prepare the chicken breasts, gently pull up the skin from the meat (do not completely remove!) and spread some of the sauce evenly over the breast. Reserve some sauce to top the finished meal. Set in a baking dish and brush with a little pine nut oil. Roast in oven until done (about 20 minutes). Serve with a little more sauce spooned over the top

Coconut Cake

Filling Ingredients:

• 1 1/4 cups of heavy cream
• 3/4 cup of granulated raw cane sugar
• 2 tablespoons of coconut cream
• 1 tablespoon of cornstarch
• 1 tablespoon of milk
• 1/2 cup of unsalted butter, softened
• 1 cup of shredded coconut

Cake Ingredients:

• 3 cups of unbleached flour
• 1 tablespoon of baking powder
• 1/4 teaspoon of sea salt
• 1 1/2 cups of granulated raw cane sugar
• 4 eggs
• 9 tablespoons (1/2 cup + 1 tablespoon) of extra virgin pine nut oil
• 1 tablespoon of vanilla extract
• 1 cup of whole milk

Frosting Ingredients:

• 6 ounces of cream cheese, softened
• 1/2 cup of unsalted butter, softened
• 1/4 teaspoon of salt
• 1 pound of powdered sugar
• 3 tablespoons of whole milk
• 1 tablespoon of vanilla extract

Syrup and Garnish Ingredients:

• 1 cup of granulated raw cane sugar
• 1 cup of filtered water
• 1/4 teaspoon of vanilla extract
• 1/2 cup of shredded coconut

Prepare the filling:
Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer.
Stir the cornstarch and the milk together in a small bowl until there are no lumps. Whisk the cornstarch mixture into the simmering cream until it's smooth; cook, stirring, for 3 minutes longer. Add the butter and shredded coconut and continue cooking, stirring, for 3 more minutes. Cool to room temperature and then refrigerate until thickened, about 2 hours.

Preheat the oven to 350 degrees F. Grease three 9-inch round cake pans and line the bottoms with waxed paper. Grease the paper and then flour the pans lightly, tapping out any excess.

Prepare the cake:
Sift the flour, baking powder, and salt together. Set aside. Place the sugar and eggs in a large mixing bowl and beat with an electric mixer for one minute. Gradually add pine nut oil, vanilla, and milk and continue beating for 2 minutes. Add the reserved dry ingredients and beat for one minute. Scrape the batter evenly into the prepared pans and bake for 20 minutes or until a wooden pick inserted into the center comes out clean. Cool the cakes in the pans on a rack for 20 minutes. Un-mold the cakes, carefully peeling off the waxed paper and allow them to cool completely on the rack.

Prepare the icing:
Place the cream cheese and the butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients; beat until smooth and soft.

Prepare the syrup:
Place the sugar, water and vanilla in a small saucepan and bring to a boil. Boil for 3 minutes, stirring occasionally Remove from heat and brush the top of each cake layer with the syrup using a pastry brush (you don't have to use all the syrup).

Put the cake together:
Place one cake layer on a serving platter. Spread it with half of the reserved filling and top with another layer of cake. Spread the cake with the remaining filling and top with the last cake layer. Ice the top and sides of the cake with the icing and then sprinkle the top with 1/2 cup shredded coconut.

Lemon Blueberry Pound Cake

• 2 cups of granulated raw cane sugar
• 3/4 cups of extra virgin pine nut oil
• 4 large eggs
• 3 cups of unbleached flour, divided
• 2 cups of fresh or frozen blueberries
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 cup of sour cream
• 1 teaspoon of vanilla extract
• 1 teaspoon of lemon juice
• 1/2 cup of powdered sugar
• 4 teaspoons of lemon juice

Preheat oven to 350 degrees F. Beat granulated sugar and pine nut oil at medium speed with a mixer until well-blended. Add eggs one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons of flour and blueberries in a small bowl and toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with sour cream. Fold in blueberry mixture, lemon juice and vanilla; pour cake batter into a 10-inch greased pan. Bake at 350 degrees F for 1 hour and 10 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake.

Extra Rich Pine Nut Oil Brownies

• 2 1/2 cups of walnut pieces
• 1/2 pound of bittersweet chocolate
• 10 tablespoons (1/2 cup + 2 tablespoons) of extra virgin pine nut oil
• 4 large eggs
• 3/4 cup of ground almonds
• 1 cup of granulated raw cane sugar
• 1 teaspoon of baking soda
• 1/2 cup of unbleached flour

Preheat oven to 350 degrees F. Grease an 8x10-inch rectangular baking pan. Coarsely chop walnuts. Break chocolate into pieces and place in the top of a double boiler to melt. Add pine nut oil and stir to blend. Remove from heat. Set aside.
In another bowl, combine the eggs, ground almonds, and sugar. Add to melted chocolate and stir to blend. In another bowl, combine baking soda and flour. Sift into the chocolate mixture.
Stir to blend. Add the walnuts and stir again. Transfer the batter into the prepared pan and bake for 20-25 minutes. Remove pan from the oven. Let stand for 5 minutes, then un-mold onto a cooling rack and cool completely. Cut into 3" squares for serving. Makes about 20 brownies. Serve cold.

Homemade Peanut and
Almond Butter

• 1/2 cup of roasted almonds
• 1/2 cup of peanuts
• 1 teaspoon of sea salt
• 2 tablespoons of extra virgin pine nut oil

Combine almonds, peanuts, and salt in a food processor, blender, meat grinder or nut butter machine and process until finely ground. Add the oil and continue processing until the butter reaches your desired degree of smoothness, adding more oil if necessary. For chunky butter, stir in 1/4 cup of chopped almonds or whole pine nuts. Store in a refrigerator, tightly covered. Variations: substitute pine nuts, Brazil nuts, cashews, hazelnuts or macadamia nuts for the almonds. Or combine two or more of these nuts in any proportion.