Organic Pine Nuts - Left Coast Organics

Pine nuts are edible seeds found under the pine cone’s scales. Pine nuts are one of the more expensive nuts on the market because of the time required to grow the nuts and the effort to harvest the seeds from their protective encasement.

When raw, the seeds have a soft texture and a sweet, buttery flavor. They are often lightly toasted to bring out the flavor and to add a little crunch. Pine nuts are eaten by many cultures around the world and are known by many names. In Canada, the most popular use is in pesto, pastas or as a crunchy salad topper.

Ingredients:

Organic pine nuts

Product Status:

Certified Organic

Organic Certifying Body:

Pro-Cert

Country of Origin:

China

RECIPE: Fennel and Escarole Stuffing with Pine Nuts

Ingredients:

4 Tbl olive oil
1 ½ C onion, chopped
4 C fresh fennel, chopped
2 Tbl garlic, finely chopped
1 Tbl fresh rosemary, chopped, or 1 tsp dried 1 Tbl fresh thyme, chopped, or 1 tsp dried 1 tsp fennel seeds, lightly crushed
1 tsp salt
1 medium head escarole, washed thoroughly and cut into 1-inch pieces (about 6 cups)
1/2 C dry white wine
8 C partly dried or lightly toasted
1/2 inch bread cubes, preferably from a chewy sourdough loaf
1/2 C pine nuts, lightly toasted
2 tsp lemon zest, grated
Freshly ground black pepper, to taste

Instructions:

Heat the olive oil in a large skillet over medium-low heat.
Add the onion, fennel, garlic, rosemary, thyme, fennel seeds, and salt. Cook, covered, until the onion is soft and translucent, 5-7 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; toss to combine. The stuffing should just hold together.
If baking some or all of the stuffing in a casserole, pour 1-2 cups of stock over the stuffing to replace the juices the stuffing would have absorbed from the bird. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.