Jan. 21 is National Squirrel Appreciation Day! No, we are not giving “how to cook squirrel” recipes (though it is legal to hunt tree squirrels in Oregon – Western Gray only), we are celebrating the fave food of Oregon’s Douglas Squirrel – pine nuts!
Pignoli Cookies
Unfortunate name, but low fat, no cholesterol (woohoo), gluten free and they even have some protein – oh and tasty!
Ingredients
- 1-1/4 cups (12 ounces) almond paste
- 1/2 cup sugar
- 4 large egg whites, room temperature, divided
- ¼ tsp. almond extract
- 1 cup confectioners’ sugar
- 1-1/2 cups pine nuts
Directions
- In a small bowl, beat almond paste and sugar until crumbly. Beat in 2 egg whites an almond extract. Gradually add confectioners’ sugar; mix well.
- Whisk remaining egg whites in a shallow bowl. Place pine nuts in another shallow bowl. Shape dough into 1-in. balls. Roll in egg whites and coat with pine nuts. Place 2 in. apart on parchment-lined baking sheets. Flatten slightly.
- Bake at 325° until lightly browned, 15-18 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Spaghetti with Lemon, Garlic and Pine Nuts
Ingredients
- 2 tablespoons plus ½ teaspoon minced garlic (or more, we always add more garlic – you do you!)
- ¼ cup extra-virgin olive oil
- ¼ teaspoon red pepper flakes
- 1 pound spaghetti
- Salt and pepper
- 2 teaspoons grated lemon zest plus 2 tablespoons juice
- 1 cup chopped fresh basil
- 1 ounce Parmesan, grated (½ cup), plus extra for serving
- ½ cup pine nuts, toasted
Instructions
Use a garlic press to make quick work of mincing the garlic and ensuring the garlic browns evenly.
1. Combine 2 tablespoons garlic and oil in 8-inch nonstick skillet. Cook over low heat, stirring occasionally, until garlic is pale golden brown. Remove from heat and stir in pepper flakes; set aside.
2. Follow directions on pasta package to cook spaghetti to “al dente” doneness.
3. Set aside 1 cup cooking water, then drain pasta and return it to pot. Add remaining ½ teaspoon garlic, lemon zest and juice, reserved garlic-oil mixture, and cooking water to pasta in pot.
4. Stir until pasta is well coated with oil and no water remains in bottom of pot. Add basil, Parmesan, and pine nuts and toss to combine. Season with salt and pepper to taste. Serve with extra Parmesan separately.
Rosemary Orange Salmon with Pine Nuts
Ingredients
- 1/3 cup pine nuts
- 1 teaspoon dried rosemary
- 1 orange zest only
- 4 salmon fillets (approx. 120g/4¼ oz each)
- 1 ½ tbsp melted butter
- Wedges of orange to serve (optional)
Directions
- Preheat the oven to 350°F. Line a baking tray with foil.
- Using a food processor or mini-chopper, chop the pine nuts, rosemary and orange zest to give coarse crumbs.
- Place the salmon fillets on the foil-lined baking tray and brush each fillet liberally with the melted butter – you may not need it all. Press a quarter of the crumbs onto the top of each salmon fillet. You can coat the tops with any leftover melted butter.
- Bake at 350°F for 15 minutes until the fish is cooked and the pine nut crumbs are golden.
- Serve hot or warm, with orange wedges to squeeze over the top.
