Pine Nut

You're bound to get plenty of accolades for this zesty sauce, a Middle Eastern–spiced riff on herby salsa verde.

A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.

This green pesto owes its intense and powerful flavor to the use of kombu. It’s such an easy recipe that you can experiment with the ingredients as much as you like. The arugula and basil, for instance, can be substituted with any leafy green of your choice. And the pine nuts can be replaced by any other type of nut, such as cashews or hazelnuts. You can even use sunflower seeds! Serve the pesto on crackers, on a grilled vegetable sandwich, or with a bowl of pasta.

These flavorful marinated onions also make a great condiment for grilled steak.

Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.

This couscous salad is just right for a late summer barbecue.

A few days a year, Boccione "Il Forno del Ghetto," the generations-old kosher bakery on Via Portico d'Ottavia, sells pizzarelle. The bakers make them only during Passover, and due to restrictions on working, the baker is closed during most of the holiday. If you time it right, this highly seasonal specialty can be yours. Otherwise, drop by Boccione for their year-round non-Passover classics like thick ricotta cakes and Biscotti con Mandorle e Cannella. And don't be turned off by the slightly cha.…

Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.

Add a blast of bright citrus to your weekend with this Italian-style tart.

Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.

A quick blanch helps take away the bitterness in the kale for the pesto. A bit of lemon brightens it up and help the pesto retain its bright, green color.

Rather than pasta, this vegetarian version of the classic Southern Italian dish is tossed with spaghetti squash "noodles" for a delicious dinner that cooks entirely on just one sheet pan.

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

Golden raisins add a sweet burst of flavor to this elegant-but-easy 30-minute seafood pasta dinner.

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.