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Julia Benitez says ...
PARMIGIANO Reggiano-Stir Fry Vegetable 1 lb of stir fry vegetable 1 or 2 spoon of olive oil 2 or 3 gloves of minced garlic 1 small onion(optional) Adobo(spanish seasonning)or any other. Pepper. Preparation In a large saucepan put the oil,when get hot add the vegetables,and the onion.Let it cook for 5 or 10 minutes then add the garlic the adobo and the pepper and then the parmigiano reggiano,you can grated or put pieces in the vegetables.This recipe is so good by itself but you can add pieces of chitken breast,pasta or rice to this recipe if you want.This is good,simple,and delisious.Enjoy it.
02/03/2010 10:44:59 PM CST
Toni Wright says ...
1 lb Arborio Rice(2-cups) 3 Shallots-chopped 2 tbsp. Extra Virgin Olive oil 1/2 stick unsalted butter-sliced into tbsp sizes 6 cups chicken broth-warmed 2 tsp granulated onion powder 2 tsp granulated garlic powder 2 tsp Italian seasoning 1 tsp salt plus more for taste at end 1 tsp pepper plus more for taste at end 2 tbsp fresh or minced garlic 1/2 cup dry white wine at room temp 1 1/2 cup freshly grated Parmigiano Reggiano (more if wanted) Heat oil and 1 tbsp butter in sauce pan at medium heat, when butter is melted and bubbly add shallots stir to coat, cook till shallots start to brown. Add onion powder, garlic powder, Italian seasoning, salt, pepper, and minced garlic, stir in and add rice and 1 tsp butter, stir and coat rice with butter and oil. Cook rice till it starts to brown. Stir frequently!! When evenly browned add wine and stir and cook until wine is absorbed. Add enough broth to cover the rice and 1 tbsp butter stir, cover, and cook till broth is absorbed, continue adding the broth and butter in batches till all is absorbed. After all the broth is absorbed take the pot off the heat and add any butter left and 1 cup cheese, stir. Serve topped with a sprinkle of remaining cheese.
02/03/2010 10:45:21 PM CST
Toni Wright says ...
RISOTTO my way 1 lb Arborio Rice(2-cups) 3 Shallots-chopped 2 tbsp. Extra Virgin Olive oil 1/2 stick unsalted butter-sliced into tbsp sizes 6 cups chicken broth-warmed 2 tsp granulated onion powder 2 tsp granulated garlic powder 2 tsp Italian seasoning 1 tsp salt plus more for taste at end 1 tsp pepper plus more for taste at end 2 tbsp fresh or minced garlic 1/2 cup dry white wine at room temp 1 1/2 cup freshly grated Parmigiano Reggiano (more if wanted) Heat oil and 1 tbsp butter in sauce pan at medium heat, when butter is melted and bubbly add shallots stir to coat, cook till shallots start to brown. Add onion powder, garlic powder, Italian seasoning, salt, pepper, and minced garlic, stir in and add rice and 1 tsp butter, stir and coat rice with butter and oil. Cook rice till it starts to brown. Stir frequently!! When evenly browned add wine and stir and cook until wine is absorbed. Add enough broth to cover the rice and 1 tbsp butter stir, cover, and cook till broth is absorbed, continue adding the broth and butter in batches till all is absorbed. After all the broth is absorbed take the pot off the heat and add any butter left and 1 cup cheese, stir. Serve topped with a sprinkle of remaining cheese.
02/03/2010 10:47:01 PM CST
Becky says ...
@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ @ @ @ Formaggio Parmigiano-Reggiano e Proscuitto Sticks @ @ @ @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@ Ingredients: Formaggio Parmigiano-Reggiano Proscuitto Mixed green salad 365 Organic Balsamic Vinaigrette Dressing Pre-heat oven to 200 degrees. Line a baking sheet with parchment paper. On the parchment paper draw elongated ovals about 4 inches long with a pencil. Turn over the parchment paper, so as not to get pencil on the cheese, grate an even layer of Parmigiano-Reggiano within the oval marking. Bake in pre-heated oven until cheese is melted, about 10 minutes. While cheese is in the oven, prepare Proscuitto. Take a slice of proscuitto and cut lengthwise into two strips. Remove baking sheet from oven, and immediately put one slice of proscuitto on top of a cheese crisp and roll tightly into a cigar like cylinder. Continue inserting proscuitto and rolling cheese crisps. Serve Parmigiano-Reggiano e Proscuitto sticks alongside a mixed green salad tossed with 365 Organic Balsamic Vinaigrette Dressing. Great for a light summer dinner and glass of wine! Buon Appetito! @@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@@
02/03/2010 10:48:52 PM CST
alliemarien says ...
Meatballs 1.25 lb ground beef 93% lean 1 egg 1/2 c warm water 3/4 c seasoned italian bread crumbs 1/4 c parmesan cheese, freshly grated 3 sprigs of thyme salt and pepper preheat the oven to 350 degrees. dump all ingredient into a bowl and fold together with your hands until just combined. spray a baking sheet with nonstick cooking spray. form meat into 1.5 inch balls (should make between 15 and 17). cook for 20 minutes. enjoy with your favorite fresh or jarred sauce.
02/03/2010 10:51:52 PM CST
nancy O'Brien says ...
every time I make my Orzo salad,everyone asks fo the recipe, so here it goes, baby spinich, red onions, black olivs,pine nuts,dries cranberries,gorgenzola cheese,grape tomatos, fresh bluberries,cooked orzo, and salt and pepper, and white balsamic vineger and olive oil, toss well and step back,sprinkle peppercorn romone cheese on top, serve and watch it fly out of the salad bowl! Enjoy!!!
02/03/2010 10:52:19 PM CST
sarah rodriguez says ...
heat desired olive oil and add 2 cloves of sauteed minced garlic and 1 large red onion..add shitake or baby bella shrooms..cook for 1-2 minutes..then add 1-2 pints what ever you like..cut in half or roasted into pot cook 1 minute..add 2 large handfuls of spinach..fresh is best frozen works well too...add 6 oz of chicken or veg broth..3/4 stick of butter..4 oz of parmesano reggiano ( preferably freshly shaved, and some left for topping) fresh or dried sweet basil..s+p..a little dash of cilantro..and cook for 2 minutes or until hot pour over hot penne..about a pound box
02/03/2010 10:52:35 PM CST
Andrea Lombardo says ...
We call this The Siciliano~ On freshly baked artisinal bread add freshly sliced ham, salami, mixed greens, red onion and thinly sliced pieces of parmigiano reggiano. Drizzle with aged balsalmic and extra virgin olive oil. Top with cracked pepper. Nothing beats a good sandwich! Andrea Lombardo Du Jour Fine Foods Augusta, GA
02/03/2010 10:53:18 PM CST
Dale Litvany says ...
2 cloves of minced garlic 1/2 cup grated Parmigiano Reggiano cheese 1/4 cup extra Virgin Olive Oil 1/4 cup Vinegar (red wine, balsamic, or unfiltered apple cider) 2 T Dijon Mustard Put all ingredients in a jar and shake well. delicious on any salad or as a dip for raw vegetables, can also be used on vegetables to be roasted. Use as a marinade for chicken, or fish.
02/03/2010 10:54:11 PM CST
Karen Gordon says ...
Creamy Baby Bellas and Shallots with Angel Hair Pasta Serves 4 Ingredients: 1 LB Angel Hair pasta 1 package Baby Bella mushrooms, cleaned and sliced 1 shallot, thinly sliced 2 TBSP olive oil 2 Tsp Thyme, chopped 1/2 cup Heavy Cream , preferably organic - it tastes significantly better. 1/2 stick unsalted butter 1/3 cup Parmigiano Reggiano, finely grated, plus additonal cheese to grate on top of finished dish. Salt and pepper to taste. Preparation: Saute shallots in olive oil over medium heat until tender about 5 minutes and then add in mushrooms and thyme. Cook until mushrooms are tender, about 4 minutes. Reserve. Cook angel hair pasta until al dente. Reserve 1/2 cup of cooking water and then drain pasta. In a skillet, simmer butter and heavy cream over medium-low heat. Add 1/4 cup reserved cooking water, mushroom-shallot mixture, angel hair pasta and Parmigiano Reggiano. Toss well. Season with salt and pepper to taste. Add more cooking water if the consistency is too thick. Serve with a salad of argula and shaved Parmigiano Reggiano, drizzled with some lemon and olive oil.
02/03/2010 10:56:57 PM CST
Erika says ...
Piquant squid salad 1 lb squid, rings and tentacles cleaned and cut into bite-sized pieces 1/2 cup shaved Parmegiano Reggiano (see below) 1 large clove garlic, pressed or minced 2 tsp Thai red chile sauce or more to taste 2 tbsp fresh lemon juice 2 tbsp extra-virgin olive oil 1 1/2 tsp freshly ground black pepper 1/2 cup coarsely chopped fresh cilantro 1/4 cup coarsely chopped fresh mint leaves (stems removed prior to chopping) Cook the squid: Bring a large pot of water to boiling. Adjusting heat to maintain a gentle boil, quickly add the squid. Cook for 1-2 minutes, just until squid is firm and opaque, then immediately remove pot from heat and drain squid pieces into a colander or strainer, then transfer to a bowl. Discard cooking liquid. Refrigerate cooked squid, covered, while preparing other ingredients. Prepare the Parmegiano: Use a vegetable peeler or paring knife to shave thin slices or curls from the long side of a wedge of Parmegiano Reggiano, preparing about a generous 1/2 cup shards. Aim for mostly long, intact curls; cheese will naturally break up when ingredients are combined. Prepare the salad: To the cooled and cooked squid, add the garlic, chile sauce, lemon juice, olive oil, and black pepper. Stir to evenly coat squid with the dressing. Add the chopped herbs and mix gently. Taste and add more chile sauce, lemon juice, or pepper as desired. Immediately prior to serving, gently stir in the shaved Parmegiano. Garnish with additional cheese if desired. Serves four as a cool or room-temperature appetizer.
02/07/2010 12:50:20 AM CST
Helen Chilvers says ...
Boil water & make your favorite pasta. While it's cooking on the stove prepare your sauce: chop one medium onion, 1 red, 1 orange, 1 green pepper, & (4)about 1/2 lb. mushrooms of choice & lightly fry in about 4T olive oil until slightly crispened. Add about 4-6 chopped or crushed garlic cloves. Add 1/4 to 1/2 cup white wine & cook a few minutes (this is optional but creates a nice flavor). When nearly done add about a pound of cooked & shelled shrimp of choice & cook only until shrimp is warmed up.(overcooking ruins shrimp) along with 3 or 4 leafs of fresh basil chopped up in small pieces. Drain your pasta & top with this sauce,then with grated Parmigiano Reggiano & a bit more fresh basil pieces. Keep a bowl of the grated cheese on the table with a spoon for those who like extra on top their pasta. Also put ground pepper on the table for those who like a little spice.
02/04/2010 2:25:25 AM CST
william gould says ...
Now this is a contest worth shooting for
02/04/2010 3:32:07 AM CST
MARV ALPERT says ...
Our Parmigiano Reggiano Recipe ================================= Stuffed Zucchini Genova Ingredients: 4 zucchini Medium 5 medium size mushroom (chopped) 1/4 cup Parmigiano-Reggiano grated 1/4 cup Parmigiano-Reggiano Shaved 1/4 cup of Italian Bread crums 1 egg, beaten Pinch of freshly grated cinnamon salt and pepper to taste 2 Basil Leafs (chopped) EVVO for drizzling =================== Directions: Directions: 1. Remove zucchini stems, and cut off ends and discard and cut the zucchini in half lengthwise. 2.Scoop out the of each zucchini half, leaving intact 1/4 inch of zucchini shell. You will have 8 zucchini hollowed out containers, and a mound of scooped-out zucchini fresh. NOW 2. Mix together all ingredients andSeason to taste with salt and pepper. 3. Stuff each zucchini with the mixture. (mixture should be only as high as the walls of the zucchini, or a little above.) With a brush, . 4. Spread a little olive oil in the bottom of the pan, and place the zucchini in the pan 5. Pour 1/4 inch of water into the pan, cover with foil, and place in a preheated 400° F oven. 6. After 20 minutes, remove the foil. Continue cooking for another 25 minutes. Remove zucchini, place on a platter, and let cool to room temperature. 7. When your are ready to serve the zucchini drizzle with extra-virgin olive oil Marv and Alexa Alpert
02/04/2010 4:03:45 AM CST
monica scurry says ...
Easy Italian Potato Cakes 1 Package already made mashed potatoes 1 T crushed garlic pinch each dried/or fresh basil, oregano,parsley & crushed red pepper salt & pepper 1/2 cup Parmigiano Reggiano Make into patties Brown patties in olive oil, serve warm
02/04/2010 4:23:07 AM CST
Alan Mushlin says ...
Parmigiano Reggiano Pizza (Richest pizza you will ever eat - so drink it with a Beer or glass of wine of your choice) Ingredients - very simple you cannot mess this up 1 whole wheat frozen pizza dough from whole foods 1 large onion ** 1 large tablespoons of sugar 6-8 good sized slices of Prosciutto Parma 1/2 Cup heavy cream 1/2 cup chicken stock 1 large cup Parmigiano Reggiano **Saute onion and sugar mixture and let cool 1. Take a whole foods pizza dough (the frozen ones in a ball or plastic bag they sell in the store (1lb I guess) -Defrost it 2. Roll it out and put in a pre-oiled (spread olive oil on bottom of with paper towel) cookie sheet pan about 12in. x 24in. Make sure pizza dough has a crust of about 1/2 inch. You will see when the liquid is put in so there will be no mess! 3. Pour 1 cup of the cream/chicken stock mixture right into the pizza dough to the edges (it will look like white soup - but do not fear) 4. Spread evenly half of the Parmigiano Reggiano to soak up some of the cream. If your pan is a bit larger you can add a bit more cream. 5. Evenly spread all the onions across the entire pizza 6. Evenly spread all the Prosciutto Parma across the entire pizza (make sure you rip it into small pieces and make it look rustic - as when it cooks it will get crispy 7. Add the rest of the Parmigiano Reggiano and spread across the rest of the pizza. 8. At this step the cream mixture and Parmigiano Reggiano will look like cheesy soup. No worries as it cooks for about 15 minutes it will all come together. 9. Cook for 15 minutes or so until the crust is golden brown. 10, You can cook well done as well and will taste just as amazing. This is the best and heaviest pizza you will ever have, so make sure to have a good beer on hand! The Parmigiano Reggiano makes this pizza what it is!
02/04/2010 4:45:49 AM CST
Julie Travis says ...
Very simply, Parmigiano Reggiano broke into bite sized chunks and aged balsamic for dipping. There is nothing better.
02/03/2010 6:44:12 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
Ashley Weber says ...
Grandma Tucchi's Parmi Eggplant 1 medium eggplant (at least a pound) Sea salt 8oz shredded mozzarella 1 large egg 1/2 to 3/4 cup all-purpose flour Extra virgin olive oil 2 cups Red Sauce (I make this homemade too) 2/3 cup freshly grated Parmigiano-Reggiano 1-1/2 teaspoon dried basil crushed between your hands Fresh ground black pepper to taste Small Handful of fresh basil leaves First peel the eggplant and slice crosswise in slices about 1/2 inch thick. Stack the slices in a colander, sprinkling layers generously with salt, set a can of tomatoes on a plate to compress, and let it sit for 1 hour; finally, rinse the slices well in running water and dry them with paper towels. Meamwhile, beat the egg with a fork in a pie plate with 2 tablespoons of water. Place the flour in another pie plate. Pour olive oil into a cast iron pan to about 1/2 inch and heat on a medium burner to frying temp (360 degrees F). Lightly dip each dried slice of eggplant in flour and then in beaten egg, and fry the slices, turning them once, until they are golden brown on both sides. Drain the fried eggplant slices on a cooling rack covered with paper towels. Heat the oven to 425 degrees F. To assemble, place a couple of spoonfuls of warm red sauce in the bottom of a 2-quart stoneware oven dish and layer the eggplant slices in the dish, scattering over each layer a generous handful of grated Parmigiano Reggiano, more tomato sauce, a handful of mozzarella, and a sprinkle of dried basil and black pepper. On the final top layer of eggplant, spread the rest of the red sauce and a handful of grated Parmigiano-Reggiano. Bake, uncovered, in the preheated oven for 45 minutes. Sprinkle with fresh chopped basil. The eggplant can be eaten hot, but my family have always liked it best at room temp.
02/03/2010 1:09:00 PM CST

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