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Rhonda Gendron Murphy says ...
grate some Parmigiano Regiano in a big Pasta serving bowl, grate some Sheep's milk Pecorino Romano too , add a couple or more of fresh organic egg yolks , fresh organic lemon juice (from real organic lemons, meyer lemons if you can find them), plenty of fresh organic Olive oil,available at Whole Foodspepperroncinno flakes to taste, freshly ground pepper medley,(pink, green, white, black, and cube pepper) ,and fresh organic parsley finely minced, toss in slices of organic roasted sweet red bell pepper(do ahead of time, in a hot wok or carbon steel pan, just lay the whole pepper on the hot surface and char it all over, then put in brown paper bag until cool enough to handle, peel and de-seed.) Add some capers(365 Organic, or the ones in Balsamic vinegar from Alessi, also from WF.), some artichoke hearts also, and some pre cooked garbanzos(chichi beans, I pre cook mine in well seasonedchicken broth or vegetable broth, also can be made aheadof time.). and always sea salt to taste. Cook your favourite, preferably organic pasta,(whole grain or Farro pasta) in seasalted water, or broth, (vegetable, or Veal, or Chicken) . I like the thin spaghetti for this dish.. Serve with Crusty Whole grain bread from WF bakery. Add warm pasta to the ingredients in bowl. Toss and serve with more grated parmigiano cheese sprinkled on top.The warm pasta will cook the egg yolks.. and the lemon juice does that too....... See More You can vary what vegetables you add to the pasta. It is also delicious, with the egg cheese lemon juice and olive oil mixture only, plain, with no vegetables, served with a fresh green arugula and pear and walnut salad on the side, and warm crusty whole grain bread. 3 minutes ago ·
02/03/2010 1:24:28 PM CST
Jennifer Smith-Miller says ...
Portobello Mushroom Parmigiana with fresh basil 4 large Portobello Mushroom cap (caps only) 2 tablespoons Olive Oil 1 jar/3-4 cups marinara/tomato sauce (your choice)... See More 1/2-1 package mozzerella cheese (8-16 oz) (can substitute with fresh mozzerella) 1/2-1 cup Parmigiano Reggiano cheese, coarsely grated Salt & Pepper to taste Pam, or other non stick spray 1 tablespoon butter 4 large leaves of fresh basil (washed) Possible add ins if desired: finely minced garlic, or garlic powder. Clean and rinse mushroom caps well. Brush wiith Olive Oil. Sprinkle with Salt and Pepper to taste. Set aside. Coarsely grate the Parmigiano Reggiano cheese. Using anywhere between a 1/2 a cup and a full cup, depending how cheesy you like it. Thinly slice and chop into small cubes the mozzerella cheese, using anywhere between half a to a full package, depending how cheesy you like it. Open Sauce. (or prepare and season your sauce how you like it). Grill mushroom caps either on outside grill, or inside grill. Panini maker (open) works well too. When mushrooms begin to feel firm and show grill marks, about 4-7 minutes depending on how large, remove from grill. You want a nice shell on the mushroom, where it holds its shape. Spray a shallow pan with Pam or other non-stick spray. Coat bottom of pan with a thin layer of sauce. Place mushroom caps, cap side down (as if the mushroom was upside down) in the pan, about 1 inch apart. Season the caps with more salt and pepper to taste (and garlic if desired). Fill cap with sauce, leaving a little room at top. Sprinkle cubed mozzerella cheese over the cap, so it will melt and make an even layer over the top of the mushroom. Sprinkle generously with Parmigiano Reggiano cheese. Take butter and put a tiny bit (about the size of a chick pea) on top of each cap. Lay the basil leaves on top of one another, roll into a cigar shape, and slice across to make a chiffonade of basil. Sprinkle generously over caps. Bake uncovered in oven at 350 degrees until cheese begins to really melt. This takes only a few minutes, approximately 10 or less. When cheese starts to look a lovely golden brown, remove from over. Serve immediately over pasta, or with a mixed salad. Serve with a side of sliced garlic bread, or toasted italian bread. This dish is vegetarian, however you could always add things to spice it up if you wish such as olives, cubed chicken, or fresh mozzerella instead. My husband loves chicken parmigiana, but he refused to try a vegetarian dish. He was happily surprised with this dish, and loves it. It is a great way to try a lighter, healthier variation on a traditional favorite. Enjoy!
02/03/2010 1:24:54 PM CST
Helena Spensatelli says ...
Lemon Fennel Salad with Parmigiano Reggiano INGREDIENTS Dressing: 2 cloves garlic, minced 2 shallots, minced 1 Tbsp fresh thyme, minced 2 Tbsp flat leaf parsley, chopped 2 lemons and zest of whole lemon 1/3 cup extra virgin olive oil Sea salt and freshly ground pepper Salad: 2 large artichokes 1 bag of Arugula, washed and dried 2 bulbs of fennel, stems removed and thinly sliced 1 small red onion, sliced thin 1 ½ cups of Parmigiano Reggiano cheese, shaved thin METHOD Prepare the artichokes: Pare the artichokes down, leaving the hearts. Remove the choke with a spoon. Place the artichoke hearts in water with the juice of 1 lemon. Cook until fork tender (about 15 to 20 minutes). Prepare the dressing: In a small bowl place the garlic, shallots, thyme and parsley. Add the juice and zest of 1 lemon, olive oil, salt and pepper and whisk together. Set aside. Prepare the salad: Be sure to slice the fennel and red onion very thin. You may use a mandolin, if desired. In a large salad bowl add the arugula, fennel, and red onion. Add the dressing and toss to combine. Taste for seasoning, and adjust with salt and pepper, if needed. Serve on a salad plate, topped generously with curls of shaved parmesan.
02/03/2010 1:25:42 PM CST
Colleen says ...
Chicken Potato Pesto 1 package of chicken breasts chunked 1/4 Flour with salt and pepper to taste (for dredging) 2-3 large shallots chopped 1 lrg garlic clove pressed 10 mini white potatoes cut in half (par boiled) 1 container of sliced mushrooms 1/2 C parmigiano Reggiano For Sauce (combine all ingredients into a food processor until smooth) 1/2 C Parmigiano Reggiano 3 C basil packed 3 cups baby spinach packed 1/4 C toasted pine nuts 3 garlic cloves peeled 1/3 C olive oil 1/3 C of low sodium chicken broth Salt and Pepper to taste Dredge the chicken in the seasoned flour Heat olive oil in a non-stick large saute pan Add the chicken to the hot oil and saute until chicken is white on the outside Remove the chicken from pan and keep warm Add shallots, garlic and mushrooms to the pan and saute on medium heat until mushrooms are golden Return the chicken to the pan, add the parboiled potatoes and the pesto sauce Cover the pan (stirring occasionally) and simmer for 20 minutes Put all contents of the pan on a platter Sprinkle 1/2 C of parmigiano reggiano on top Serve
02/03/2010 1:26:33 PM CST
Yasmin says ...
Easy recipe for Parmigiano Reggiano Recipe Contest Bresaola - Arugula salad 1 pack of Bresaola (or 6-8 slices of paper thin slices) 1 bunch of baby arugula 1 medium thinly sliced vidalia onion 1/4 cup extra virgin olive oil 2-3 tbsp balsamic vinegar 1 tbsp dijon mustard salt and pepper to taste parmigiano reggiano Lay slices of bresaola in serving dish. In a separate bowl, mix olive oil, vinegar and dijon mustard until emulsified. Add salt and pepper to taste. Toss with arugula and sliced vidalia onions. Place arugula mixture on top of bresaola. Top with large grated pieces of parmigiano-reggiano and enjoy!
02/03/2010 1:26:50 PM CST
Andrea says ...
Easy, yet delicious. Kids love layering the potatoes for baking. Potato Pizza Ingredients: •2 pounds baking potatoes, peeled, sliced very thin •1 medium onion, thinly sliced •Salt •2 cups boiling water •1-1/2 cups peeled, diced tomatoes •1/2 teaspoon dried oregano •Freshly ground pepper •1/3 cup olive oil •1/2 cup freshly grated Parmigiano Reggiano •1/4 cup dried bread crumbs Preparation: Preheat the oven to 400 degrees F. Arrange the potatoes and onion in a shallow 13-by-9-inch baking dish. Pat them down evenly. Season with salt. Cover with 2 cups boiling water. Bake 25 minutes or until the potatoes are almost done. Remove the pan from the oven. Drain any water. Spread the tomatoes evenly over the surface. Sprinkle with oregano, and salt and pepper to taste. Drizzle the olive oil over the top. Combine the Parmesan cheese and bread crumbs; dust evenly over the top. Return the pan to the oven; bake 10 more minutes. Serve hot.
02/03/2010 1:28:41 PM CST
elizabeth Bennett says ...
Zucchini and garlic skillet Parmigiano Reggiano 3 tbs olive oil 1 sliced sweet onion 4 cups sliced zucchini 5 cloves garlic sliced (or to taste) black pepper sea salt thyme 1 cup or more shaved Parmigiano Reggiano saute onion in oil till soft. Add zucchini salt and pepper, cook on low until tender. On a hot spot on skillet, toast garlic until fragrant, toss with zucchini and onions. Cover with Parmgiano Reggiano, and allow to melt with skillet covered. Do not cook cheese. Serve warm
02/03/2010 1:29:35 PM CST
Kim Brolet says ...
Very quick and simple light carbonara recipe. 1/4 lb Pancetta, diced 1 pint 1/2&1/2 or heavy Cream 2 cups frozen peas 1 large garlic clove, minced 1/4 tsp crushed red pepper white pepper 2 cups Parmigiano Reggiano 1 lb penne pasta Saute the Pancetta until cooked, but not to a crisp. Remove with a slotted spoon. Cook pasta according to directions. Return to pot after draining. In Pancetta fat, saute the garlic for a minute, add cream. Cook the cream over med-high heat until it becomes thicker. Add the peas and the cooked Pancetta. Add the peppers to taste. Once the peas are soft, add the Parmigiano Reggiano. Mix to combine, pour sauce over pasta and combine. Grate more Parmigiano Reggiano over each plate when served.
02/03/2010 1:29:38 PM CST
Lindsay says ...
stuffed chicken with proscitto and parmigiano reggiano. chicken breast halves Salt and black pepper to taste prosciutto, preferably imported, halved thin slices Parmigiano-Reggiano pan sear the chicken and then put in the oven to finish cooking. once cooked, cut open in the middle and stuff with parm/prosciutto and continue to bake. MMMM.
02/03/2010 1:30:55 PM CST
Kristine Colwill says ...
This isn't really that amazing, but I don't have many original recipes. I confess I use cookbooks for pretty much everything. But I love steamed broccoli, with dried italian seasoning or fresh herbs sprinkled over it, and grated fresh Parmigiano Reggiano on it. Not complicated, but when you're a busy mom, it works, and it's delicious!
02/03/2010 1:32:18 PM CST
Marisa says ...
Parmesan Crusted Tilapia 1 cup grated parmigiano reggiano cheese in shallow dish 1 cup whole wheat pastry flour in shallow dish salt/pepper 2 eggs, beaten and mixed with a 1 tablespoon of milk or water in shallow dish 4 6 oz. tilapia fillets, cleaned and patted dry 2 tablespoons olive oil Capers 4 lemon wedges Tartar sauce Season both sides of tilapia fillets with salt and pepper. Take one tilapia fillet and coat it lightly with the flour. Dust off excess flour. Then dip the same fillet into the egg mixture, letting the excess drip away. Finally, coat the fillet with parmesan cheese. Repeat for 3 remaining fillets. Heat wide, low skillet to medium high heat. Add olive oil to skillet when hot. Saute the tilapia fillets until golden brown on each side, about 3-4 minutes per side. Serve with lemon wedges, tartar sauce, and capers. Yum!
02/03/2010 1:32:54 PM CST
Carolyn Wadsworth says ...
Oven-baked potato chips. Slice potatoes (sweet potatoes or yukon gold) very thin using a mandoline or food processor. Spray the baking sheet with canola or olive-oil cooking spray. Spread the potatoes out and drizzle with melted butter and sprinkle with grated Parmigiano Reggiano. Bake at 350 until crisp.
02/03/2010 1:37:14 PM CST
Sara Weiss says ...
My favorite thing to do with Parmesano Reggiano is make Frico. Melt the cheese on nonstick aluminum foil and eat. YUM!!
02/03/2010 1:41:49 PM CST
Janie says ...
Mexican Street Corn Salad Serves 2 (can be doubled) Ingredients: 3 ears of corn, husks and silks removed 10 cherry tomatoes, quartered 2 tablespoons mayonnaise Juice of half a lime ¼ teaspoon chili powder 2 tablespoons grated Parmesan cheese Salt and pepper to taste Directions: 1. Set a grill pan over medium-high heat. Grill the corn until kernels begin to char, turning the corn every so often to get an even color, 10-15 minutes. Remove corn from grill pan and transfer to a plate to cool. Set aside until cool enough to handle. 2. While corn is cooling, pour in the mayonnaise and lime juice into a medium bowl. Whisk to combine. Sprinkle in the Parmesan cheese and chili powder. Taste for salt and pepper (remember: cheese can be salty!). 3. Strip the kernels off the corn into the mayonnaise mixture. Stir to combine. Stir in the tomatoes, making sure the corn and tomatoes are well-coated. Serve.
02/03/2010 1:42:22 PM CST
amanda says ...
1 spaghetti squash cut in half 1/2 bag frozen spinach 2 chicken breasts sliced into big chunks Cavenders Greek Seasoning to taste 1 tbsp dijon mustard 1 tsp Garlic Powder 1/2 tsp Onion Powder 1 cup chicken stock Parmesan Cheese to taste Place Spaghetti Squash halves in baking dish with 1/2 inch water and bake at 350 for 45 minutes until flesh is soft and seperates into strands with a fork Season chicken with cavenders in a large saute pan heat butter and oliveoil enough to lightly coat pan saute chicken until golden remove from heat. To pan add dijon and then using chicken stock deglaze the pan when all browned bits are incorporated add the frozen spinach, garlic powder, and onion powder. Cook just until spinach is thawed, add 1/4 cupp grated parmesan or more depending on taste and toss spaghetti squash to coat. Makes 3-4 servings depending on squash size. Top with chicken and additional parm serve with a vinagrette salad
02/03/2010 1:47:38 PM CST
Anita Fried says ...
Cheese Appetisers 2/3 cup parmigiano Reggiano Cheese 1/3 cup bread crumbs 1 Tablespoon dry onions a few shakes of Worchester sauce 2 tablespoons mayonnaise (at a time) until it makes a thick paste cut slice bread into 4 squares, cover with paste and toast serve hot Enjoy! Zucchini Appetizer 3 cups thinly sliced unpared zucchini(skin on) 1 cup bisquick baking mix 1/2 or 1/4 cup grated Parmigiano Reggiano cheese 2 tablespoons parsley salt, oregano, pepper, one clove garlic (chopped) 1/2 cup vegetable oil 4 eggs - slightly beaten Grease pan with oil, heat oven to 350 Mix all ingredients and put in a baking dish Bake until golden brown about 25-40 minutes. Cut into pieces about 2 X 1 Makes about 6 dozen. Enjoy!
02/03/2010 1:48:37 PM CST
Gretchen says ...
Eggplant Parmigiano 1 medium raw eggplant cooking spray 1/2 cup fine bread crumbs - seasoned 1 cup Parmigiano Reggiano freshly grated 1/4 tsp garlic powder 2 eggs beaten 1 cup part-skim mozzarella cheese, shredded 2 cups marinara sauce Directions: Preheat oven to 375 deg. F. Spray a 9x13 inch with cooking spray, set to the side Combine bread crumbs and 1/2 cup of the Parmigiano Reggiano and garlic powder in a medium bowl set to the side Remove the skin from the eggplant, and remove ends. Slice into 1/2 in. thick size (big circles) Dip the eggplant slices into the the egg mixture, then into the breadcrumb/parmigiano reggiano mixture. Bake eggplant on the sprayed cookie sheet until a light brown color, about 20 - 25 min. flipping once. After eggplant cooks: place one layer on the bottom of a sprayed baking dish. Add 1/3 of the marinara sauce, 1/3 of the mozzarella and 1/3 of the remaining parmigiano reggiano. Repeat this step 2 additional times in the same order. Bake until cheese is melted, and sauce is hot. about 10 min.
02/03/2010 1:54:09 PM CST
Kasey Monroe says ...
This recipe is so simple and delicious! Spinach Ravioli with Parmigiano Reggiano Sauce 1 pack fresh (not frozen) spinach ravioli from Whole Foods 4 tablespoons 365 butter 3 garlic cloves (minced) 1/2 cup red onion (chopped) block of Parmigiano Reggiano (shaved) Cook ravioli as directed on the package. Melt butter in a saucepan, add chopped onion. Saute until onion is translucent. Turn off heat and add garlic. Put cooked ravioli in a bowl and add sauce. Add Parmigiano Reggiano. Gently stir-cheese will melt a bit. Serve.
02/03/2010 2:06:07 PM CST
Jennifer Ricklin says ...
Sun-dried Tomato & Basil Pesto: * Fresh Basil * Garlic * Sun-dried tomatoes (I prefer them packed in oil, such as Bella San Luci) * Pine Nuts * Fresh Parmigiano Reggiano * Extra-Virgin Olive Oil * Salt and Pepper, as needed This is a fairly common combination of ingredients and I never grow tired of it. I start by sauteing the garlic and pine nuts in a small pan with a bit of the oil or some butter. It mellows out the garlic and releases the nut oils. If you skip this step, be sure to toast the pine nuts in the oven. You always want the nuts toasted when making pesto. Then I throw everything into the food processor, pulse a few times and then let it go while adding olive oil. I taste test periodically to make adjustments. This pesto doesn’t typically need salt because of the parmigiano but you be the judge. I also love taking all of these ingredients and leaving them whole so you get more of the texture and bits while eating.
02/03/2010 2:22:15 PM CST
Aimee Miller says ...
1 sheet of puff pastry dough, thawed 1 egg 1-2 Tablespoons of milk 1/2-1 cup of parmigiano reggiano cheese, grated Preheat oven to 375 - 400 degrees, depending on how your oven cooks. Next, prepare the egg wash: combine the egg and milk and whisk until combined, set aside. On a clean work surface, lightly dust with flour. Then take the thawed sheet of puff pastry and begin to roll and thin out slightly. Once the sheet has increased a bit in size, no exact science to this recipe, brush the sheet with the egg wash. You may want to do this in sections just in case the wash dries. Then generously coat the dampened pastry with the parmigiano reggiano cheese. You as much or as little as you like. The extra will get baked in the oven and turn into yummy Parmesan crisps. Next, cut the pastry into strips, either by cutting long strips or cut the sheet in half and then into strips. Then take on strip at a time, flip it cheese side down onto the board (some cheese will fall off but most will stick because of egg wash) grab each end of the strip and roll the ends in the opposite direction of the other. Twist the dough until it becomes smaller in size and place onto ungreased cookie sheet. Twisting the dough may seem hard but the finished product is all that matters. After you twist every strip, place the sheet pan into the oven and bake for about 5-8 minutes, again depending on your oven. I watch them pretty regularly. A good rule of thumb is the aroma, if you can smell them it's either time to check on them or time to take them out. They should be golden brown and puffed. When finished baking remove from oven and serve. Enjoy!
02/03/2010 2:22:16 PM CST
Michelle says ...
Parm-Pepper Pasta 1 tablespoon fresh ground pepper 1/2 lb spaghetti pasta 1 cup very finely & freshly grated Parmigiano-Reggiano This super simple recipe is one I first tasted in Rome on the recommendation of a friend. It has only 4 ingredients - the fourth and final being reserved pasta water. I tried it at other places after that and it always involves 4 ingredients but the taste can vary greatly depending on the pepper and parm you choose to use. It's fiendishly simple and tasty. It's hard to consider it "my recipe" because all I have done is play with the ingredient quantity until it became "right." I still wanted to share it with everyone! - Cook spaghetti in a pot of boiling salted water until al dente ( 4 - 5 minutes). - When ready, remove 1/2 cup of pasta water and keep on the side for later. - Drain pasta. - Toss pasta noodles with 1/4 cup water and 3/4 cup parm (leave 1/4 cup parm for later) and the pepper. Add more of the reserved hot pasta water until the cheese is melted and spread evenly among the pasta noodles. - Divide the cheesy pasta onto 4 serving plates. - Garnish with extra cheese and serve.
02/03/2010 2:23:15 PM CST
Elise Miller says ...
My Parmagiano Reggiano recipe(two servings---as as a salad/ appetizer) "Painter's Palette Teaser Salad" INGREDIENTS: ~Approx.12 Fresh,washed,dried Radiccichio Leaves (approx. torn in half if large) ~Approx. 16 Fresh, washed, dried Spinach Leaves (stems removed) ~3-5 minced, fresh garlic cloves (depending on desired taste) ~Nicoise Olives ~1 medium Yellow or Orange Pepper(seeded,cut in thin slices) ~10-12 "Grape" tomatoes (if unavailable, use an aromatic Vine Tomato, sliced) ~1 ripe Haas avocado, cored and cubed ~Parmiagianno Reggianno (shaved, in prep and at table) ~Extra Virgin Olive Oil (good quality, for both cooking and drizzling) ~Balsamic Vinegar("spritz" before serving) ~Fresh ground peppercorns (to taste, when served) ~Salt(to taste, when served) ~Crusty Baguette, sliced Heat oil oil in saute pan, add garlic. Cook for 2-3 minutes. Add Radicchio, then Spinach. Cook quickly, just until slightly wilted. Do not overcook. Arrange leaves on plates, paying attention to color relationships as you create this visual and edible "palette". (Separate or mix the vibrant magenta and green leaves to please the eye). Shave the cheese on top. Create a beautiful composition with the avocado, fresh pepper and tomatoes on top, then add the olives. Drizzle with olive oil, spritz with balsamic, and grind pepper and salt as desired. Shave more cheese. Serve with slices of crusty baquette. Enjoy; this is yummy, beautiful and healthy! :)
02/03/2010 2:29:31 PM CST
Jamie Stoiber says ...
Parmigiano Reggiano- Pepperoni- Buffalo- Burgers 8 oz Fresh Basil 1 large organic tomato thickly sliced 4 whole wheat organic buns 1 lb ground buffalo 4 oz quartered-sliced uncured nitrate-free pepperoni 10 oz brick parmigiano reggiano cheese 4 oz shredded 6 oz cubed Olive Oil Garlic Powder Preheat grill or griddle. Combine buffalo, pepperoni, and cubed parmigiano cheese in a large bowl. Divide into 4 equal patties. Place buffalo patties on grill and cook to desired temperature. Meanwhile prepare buns with a little olive oil and garlic powder(It's best to rub these ingredients into the bread with your hands) and grill buns until crisp. Remove buns. Build your burger. Crisp buns, buffalo patty, sprinkle of parmigiano reggiano cheese, 3-4 leaves of fresh basil, thick slice of tomato. Enjoy!
02/03/2010 2:29:39 PM CST
Alicia Marinelli says ...
Parma Inspired Whole-Wheat Pasta 1 lb. of whole-wheat thin spaghetti, cooked according to package directions, reserving a ladle of pasta water 2 whole lemons, zested and juiced 1/4 cup extra-virgin olive oil 1 Tbs. Kosher salt 1 Tbs. coarsely ground black pepper 5 oz. of Prosciutto di Parma, diced 1/2 cup plus 1 Tbs. of flat leaf parsley, chopped 1 cup finely grated Parmigiano Reggiano, divided In a large bowl, toss spaghetti with lemon juice, olive oil, and pasta water to evenly coat the pasta. Add salt, pepper, lemon zest, Prosciutto, parsley, and 3/4 cup Parmigiano and toss to combine. Top with remaining Parmigiano Reggiano and parsley. Enjoy! "No man is lonely while eating spaghetti." —Christopher Morley
02/03/2010 2:31:55 PM CST
Lori Lewis says ...
Recipe using Pamigiano Reggiano Bruchetta 3-4 diced seeded roma tomatoes 2tbsp diced red onion 2 garlic cloves minced 2tbsp of balsmic or red wine vinagar 3-4 tbsp of EVOO 1/4 cup of Parigiano Reggiano Salt and pepper to taste. Cobime ingredients, to to top crustini bread slices. Heat in 375degree over for nice toasty flavor. My Store is in Ann Arbor, MI and Washtenaw Ave.
02/03/2010 2:33:01 PM CST

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