Swap almonds for the usual pine nuts in this twist on classic pesto, and turn it into a one-dish meal with a few bright vegetables. This pesto recipe doubles easily; keep any extra in a sealed container in the refrigerator for up to a week. It's delicious on crostini for a quick bite, or served with roast chicken or salmon.
Melissa Rubel Jacobson combines roasted almonds, parsley and Parmigiano-Reggiano cheese for a nutty, fresh-tasting pesto. This pasta dish is terrific served warm, but it can also be refrigerated and served as a cold pasta salad.
Reserve half of the citrusy-sweet ricotta mixture to dollop over the warm scones. These crumbly, cakelike biscuits are best enjoyed the day they are made.
Tagines are one-pot wonders: There are lots of ingredients, but very little needs to be done to them before they go into the pot, and the finished stew always has layers of flavor.
This Cranberry and Feta Salad with Dijon Vinaigrette recipe contains extra virgin olive oil, planters walnut pieces, dried cranberries, athenos traditional crumbled feta cheese, honey and more.
