1. Brittany Allyn - Savor the Flavors - Italian Squash Medley


    from Brittany Allyn / Added

    Savor the Flavors host Brittany Allyn shares her recipe for an Italian Squash Medley and then as a bonus shows you how to easily turn this side dish into a main course by preparing her Italian Chicken Veggie Wraps. To print or save the recipes click the link below: http://savortheflavors.tv/recipes/italiansquashmedley.pdf For more recipes, episodes, subscription, and information visit: http://www.savortheflavors.tv Follow Savor The Flavors on Facebook: www.facebook.com/pages/Savor-the-Flavors/183216498359182

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    • The Best Nut


      from NutritionFacts / Added

      For links to all the cited sources, a written transcript, commentary from Dr. Greger, as well as discussion and Q&A about this video, go to: http://nutritionfacts.org/video/the-best-nut-2

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      • Fat Burning via Arginine


        from NutritionFacts / Added

        For links to all the cited sources, a written transcript, commentary from Dr. Greger, as well as discussion and Q&A about this video, go to: http://nutritionfacts.org/video/fat-burning-via-arginine/

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        • sauced in translation episode 3: qilin - part 3


          from howie southworth / Added

          74 Plays / / 0 Comments

          Sauced in Translation follows Howie Southworth as he introduces true American cuisine around China. In episode 3 part 3, Howie finally gets to the kitchen and tried to wow the chefs with his American masterpiece!

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          • KALE


            from Romeo Photo / Added

            112 Plays / / 0 Comments

            Sauteed Fresh Kale with Pine Nuts & Dried Cranberries

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            • CD2-34 Roast field mushrooms with hummus and pinenuts


              from Evolving Communications / Added

              Roast field mushrooms with hummus and pinenuts

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              • Quark whit honey, pine nuts, mint and lime kumquat whit nut crackers


                from Ohmycook bcn blog / Added

                133 Plays / / 0 Comments

                Si quieres ver la receta completa y muchas más visita nuestra página http://www.ohmycookbcn.blogspot.com.es/

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                • Kale Salad


                  from Cooking for Bachelors.TV / Added

                  11 Plays / / 0 Comments

                  Kale is high in vitamins and minerals (including calcium). It’s delicious both cooked and raw. We added roasted beets and pine nuts and tossed with a balsamic vinaigrette. Making your own salad dressing is easy and always fresh. Follow this recipe or try your own. When you cook for yourself you can Save Money, Eat Healthier, Live Greener and Have Fun!

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                  • Kale pesto


                    from Viviane Bauquet Farre / Added

                    16 Plays / / 0 Comments

                    Get this recipe here: http://bit.ly/1eTBTgJ Kale is marvelous in this robust yet luxurious pesto. The sauce is easy to make and versatile to boot! For many more recipes (and hands-on videos), check out https://foodandstyleclub.com/, Viviane's new interactive, multimedia cookbook you can make your own. Get exclusive new recipes weekly, add your own recipes, peruse wine notes—even chat directly with Viviane. It's a cooking class built into every recipe! Free 30-day trial. No credit card required.

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                    • Roasted Tomato Spinach & Basil Pasta


                      from lifeandhealth / Added

                      112 Plays / / 0 Comments

                      I truly cannot imagine a more perfect pasta dish, especially when it comes to warm summer evenings. This is about as fresh, comforting, and bright as pasta dishes get. Ingredients: 4-5 cups cherry tomatoes, halved 2 tbsp. sun-dried tomatoes, chopped 2 tablespoons extra virgin olive oil 4 cloves garlic, minced 1 teaspoon sea salt 2 cups baby spinach 1 package thin whole wheat or gluten-free spaghetti ½ cup fresh basil, chopped ¼ cup pine nuts, toasted 1 tablespoon lemon juice (optional) pinch cayenne pepper (optional) Instructions: 1. Preheat oven to 400°F. 2. Roast the tomatoes: Toss the tomatoes with the olive oil, garlic and salt. Spread the tomatoes on a foil-lined baking sheet and roast until shriveled and lightly browned—about 20-30 minutes. Scrape the tomatoes and juices into a large bowl. Add the spinach to the bowl. 3. Meanwhile, prepare the pasta according to the package directions. Toss the pasta with the spinach, roasted tomatoes, and basil, then sprinkle with toasted pine nuts. Ready in about 30 minutes Makes 4 servings

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