Charming little bite-sized, powder-coated pistachio cookies inspired by a visit to Mona Talbott's kitchen and the Rome Sustainable Food Project at the American Academy in Rome.

Thin, biscotti-style crackers densely pebbled with all manner of nuts and seeds - green pistachios, rust-toned hazelnuts, and off-black poppy seeds.

A great pasta dish using just six ingredients. Whole grain linguine matchsticks and barely cooked red kale are tossed with golden pistachio dressing. Pomegranate seeds provide ruby-colored accents and little pops of sweetness.

Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.

A favorite (and quick) tofu scramble recipe using shaved fennel, caramelized onions spices and dried fruit, and then counter-balancing those flavors with cilantro and chopped nuts.

Creamy tarragon spiked yogurt pistachio sauce combined with sweet green peas.