Pine nuts, though not actually nuts, are deserving of a week in the spotlight for the unique texture and flavor they bring to the table and the many benefits they offer for human health. The woodsy flavor of these tiny seeds is a product of pinolenic acid, which has shown antiinflammatory activity in human cell cultures, and has demonstrated inhibitory effects on human breast cancer cells in vitro.

The recipe below was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.

“Food is our common ground, a universal experience.” – James Beard

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