• 1½ lbs Swiss chard (preferably rainbow or red; from 2 bunches)
• 1/2 cup pine nuts (2½ oz)
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 1/4 cup golden raisins, finely chopped
• 1 cup water, divided

Swiss Chard With Raisins And Pine Nuts

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• 1 tablespoon olive oil
• 2 tablespoons pancetta, diced or 1 slice bacon, diced
• 1 anchovy fillet, chopped
• 1/4 cup onion, minced
• 1 tablespoon garlic, minced
• 8 cups spinach leaves
• 2 tablespoons raisens, dark or golden
• 1 tablespoon pine nuts, toasted
• salt and pepper to taste

Sautéed Spinach with Bacon, Anchovy, Raisens and Pine Nuts

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• 1 pound broccoli florets
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 1/2 teaspoon grated lemon zest
• 1 to 2 tablespoons fresh lemon juice
• 2 tablespoons pine nuts, toasted

Roasted Broccoli with Lemon Garlic Butter and Toasted Pine Nuts

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• 1 tablespoon olive oil
• ​2 tablespoons pancetta or 1 slice bacon, diced
• ​1 anchovy fillet, chopped
• ​1/4 cup yellow onion, minced
• ​1 tablespoon garlic, minced
• ​8 cups spinach leaves, wash thoroughly
• ​salt and pepper
• ​2 tablespoons raisins, dark or golden
• ​1 tablespoon pine nuts

Sicilian Spinach With Raisins and Pine Nuts

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• 2 medium eggplant, sliced lengthwise
• ​1 Roma tomato, halved
• ​1 red onion, cut into wedges
• ​1 celery rib
• ​1 cup extra virgin olive oil
• ​Kosher salt and freshly ground black pepper
• ​1/2 cup golden raisins
• ​1/4 cup toasted pine nuts
• ​1/4 cup balsamic vinegar
• ​2 tablespoons pitted and sliced green olives
• ​2 garlic cloves, minced
• ​1 tablespoon sugar
• ​1 tablespoon unsweetened cocoa powder

Eggplant Caponato

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6 veal
shanks, cut 2 inches tall (ask your butcher to cut the shanks for osso bucco and
tie a string around each one so they won’t fall apart when cooking)

For the Rub:

• 3/4 cup kosher salt
• 1/2 tablespoon crushed
  red chili flakes
• 1 tablespoon chopped
  rosemary
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced
• 1/4 cup  extra virgin olive oil

To Roast the Veal:

• 1 carrot peeled and cut into
  thirds
• 1 onion peeled and cut into thirds
• 1 celery stalk washed and cut into
  thirds
• 1/2 cup white wine
• 4 cups chicken broth

For the Breading:

• 4 cups dried bread crumbs
• 6 whole eggs
• 1 cup whole
  milk
• 3 cups all
  purpose flour

For the Basil Pesto Sauce

• 1 tablespoon pine
  nuts, not toasted
• 1 clove  garlic, sliced
  thin
• 1/2 teaspoon kosher
  salt
• 1/2 cup extra
  virgin olive oil
• 2 packed cups fresh
  basil leaves
• 2 tablespoons grated Parmigiano Reggiano
• 2 tablespoons  grated Pecorino Romano
• 1/4 cup sour
  cream

Chef Alon Shaya

• 1/4 cup golden raisins
• 1 head caulifower (about 2 lbs)
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme, chopped (if dry use 1/2 tsp.)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 1 large garlic clove, pressed or minced
• 1/4 cup panko (Japanese breadcrumbs)

Roasted Cauliflower With Pine Nuts and Raisins

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• 1 tablespoon olive oil
• 5 tablespoons white wine
• 1/3 cup pine nuts
• 2 cups (packed) fresh basil leaves, rinsed and dried
• 3 tablespoons parmesan, freshly grated
• salt and freshly ground black pepper

Note: Walnuts or pistachios may be substituted for pine nuts.

Pesto Sauce

• 1 cup chestnuts
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/4 cup chopped onion
• 1/2 cup uncooked instant rice
• 1/4 cup pine nuts
• 1/4 cup raisins (optional)
• 1/3 cup butter
• 1/2 cup chicken broth
• 2 tablespoons brandy
• salt & black pepper to taste

Chestnut and Pine Nut Turkey Stuffing

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