Pine Nuts, Roasted
1 lb bag $31.15
5 lb bag $155.75
25 lb case $778.75
Roasted Pine Nut
Pine nuts (also known as piñon or pinyin nuts) are crunchier and more flavorful when roasted, but their high fat content and low smoke point make them easy to burn. So we now carry pine nuts already roasted for all the flavor and none of the fuss.
Used as “campaign food” by Roman soldiers on the march to Britain centuries ago, pine nuts have many nutritional benefits. Like the raw version, roasted pine nuts are a good source of B vitamins & vitamin E, and essential minerals like manganese, potassium, calcium, iron, magnesium, zinc and selenium. Lutein – a carotenoid that is important for eye health – is another ingredient.
But that’s not all. Along with only cashews among tree nuts, they also contain Vitamin K, which some studies claim is as important for bone health as calcium. Plus oleic acid to help lower LDL or “bad cholesterol” and increase HDL or “good cholesterol” in the blood and the appetite-suppressing hormone called CCK (cholecystokinin).
Traditionally, pine nuts have been used in various forms to treat gastro-intestinal problems. Their high protein content (ours are 14% protein) makes them ideal for vegetarian diets.
Spinach Salad with Toasted Pine Nuts
Prep Time: 10 minutes
Total Time: 10 minutes
Serving Size: 1 cup
- 4 cups of Baby Spinach Leaves
- 1 cup Cherry Tomatoes, sliced
- 1/4 – 1/2 cup Toasted Pine Nuts
- splash of Balsamic Vinegar
- splash of Extra Virgin Olive Oil
- handful grated Parmesan Cheese
Season to taste with:
- Cracked Black Pepper
- Sweet Smoked Paprika (or Hot if you are adventurous!)
- Garlic Salt
Heat a skillet on medium heat. Add pine nuts to hot skillet and toast them watching carefully (about 5 to 7 minutes) they burn easy. Stir frequently to prevent burning. Lower heat if needed. Let nuts cool.
In a large bowl toss baby spinach, tomatoes, parmesan, pine nuts, balsamic and olive oil. Season to taste with black pepper, smoked paprika and garlic salt.
Recipe courtesy of Marla Meredith