Whole Story

The Official Whole Foods Market® Blog

 

1 Comment

Comments

Laura Galbraith says ...
This is a very fast, simple recipe: For every two people you'll serve, get a 1"-thick slice of roasted turkey breast from the deli. Place that on a baking sheet to go into a 350 degree pre-heated oven Layer that turkey with a ready-made pesto sauce - I've tried both basil pesto and the Whole Foods deli pistachio pesto - about 1/8" thick Slice heirloom tomatoes about 1/2" thick and cover turkey slice completely; then salt and pepper to taste Top this all lavishly with grated Parmigiano Reggiano cheese Bake in oven about 15-20 minutes, heating the turkey thoroughly and allowing the cheese to melt slightly. Serve with favorite green steamed veggie and mashed potatoes, if desired.
02/03/2010 10:59:23 PM CST
Paula Lucas says ...
1. Take one baguette loaf of bread cut into 1/2 inch slices. 2. Grate Parmigiano Reggiano on each 1/2 inch slice and bake on an olive oil coated pan in the oven at 350 until cheese is melted and bread is lightly toasted. 3. Remove from oven and add 1 sun dried tomato to the top and serve.
02/03/2010 10:59:49 PM CST
Julia Benitez says ...
Sweet Potatoes with Parmigiano Reggiano 2 punds of sweet potatoe 2 or 3 glove of minced garlic 1 spoon of dry rosemary 1 spoon of olive oil Salt and pepper to taste(optional) Preparation: Cut the potatoes in small pieces.In a baking dish put the potatoes,garlic,rosemary,and olive oil,mix it all together. Put it in the oven at 375 for 45 minutes.When done add the parmigiano reggiano(grated or in chunks)Enjoy it.
02/03/2010 11:08:37 PM CST
Paula Lucas says ...
1 large can plum tomatoes' diced. 1 cup extra virgin olive oil 10 garlic cloves diced very small. 30 fresh basil leaves torn in small pieces. 1 cup shaved Parmigiano Reggiano 1 lb linguini or spaghetti. 1. In a frying pan on medium heat add the Olive Oil and garlic. Lightly cook the garlic but don't burn it. 2. Add all the torn fresh basil and let it wilt in the oil and garlic (about 10-15 minutes) 3. Add cut up plum tomatoes and let it simmer for 15 minutes. 4. Add 1 cup shaved Parmigiano Reggiano and serve over linguini or spaghetti.
02/03/2010 11:14:33 PM CST
Jeffrey Calvin says ...
"Prompt Parmigiano Chicken" 2 organic boneless, skinless chicken breasts 1 oz. "BRAGG" liquid Aminos 1/2 cup or more Parmigiano Reggiano cheese In a microwaveable dish place the chicken breasts and the liquid aminos. Cook the chicken breasts in the microwave until done. Check them every 60 seconds to make sure they remain moist. Melt Parmigiano Reggiano cheese on top of the chicken breasts. Enjoy!
02/03/2010 11:21:26 PM CST
Paula Lucas says ...
1 package of pizza dough. 1 lb of ground up pork. 1 large onion diced. 1 cup grated Parmigiano Reggiano 1. Roll out dough thin, big and flat 2. spread on the ground pork. 3. Sprinkle all the onions over the pork. 4. Sprinkle the Parmigiano Reggiano over the onion's and pork. 5. Start at the corner and roll up the dough like a big cinnamon roll. 6. Place on olive oiled cooking sheet and cook on 350 for 20- 30 minutes.
02/03/2010 11:22:46 PM CST
Pamela M. Thomas says ...
Mix together 8 diced plum tomatoes, 1 # sliced mushrooms, 2 tblsp. dried basil, 1 tsp. minced garlic, 1/2 tsp. oregano, 1/2 cup fresh grated Parmigiano Reggiano, 1/2 cup fresh grated mozzerella, 1/8 tsp. salt & papper. Let set til ingredients mingle at room temp. In the meantime, boil your favorite type of pasta til al dente'. Drain & place pasta on warmed plates & top with mixture above. Enjoy!!! Quick, easy & delicioso...
02/03/2010 8:05:10 PM CST
Stacy Alesi says ...
This is so simple and so good my cauliflower-hating daughter cleaned her plate and asked for more! (And no stinky cauliflower odor either) Roasted Cauliflower with Garlic & Parmigiano Reggiano 1 large head cauliflower, cut into florets 2 Tbs. olive oil 3/4 tsp. kosher salt 1/4 tsp. freshly ground pepper 1-2 cloves garlic, finely chopped 1/2 cup freshly grated Parmigiano Reggiano, plus extra for serving on the side Preheat oven to 450 degrees. Brush bottom of a large baking sheet with a little of the oil, then combine cauliflower florets, the rest of the olive oil, salt & pepper and toss well. Spread out cauliflower in a single layer in pan. Roast about 10 minutes or until sides touching pan are golden brown. Pull pan out of the oven and turn over each piece to brown other side. Sprinkle with minced garlic, then top with grated Parmigiano Reggiano. Continue roasting in oven for 10 minutes or so until golden brown all over and cauliflower is soft. Toss again and taste for seasoning; add salt and pepper as desired. Serve hot or at room temperature with additional freshly grated Parmigiano Reggiano on the side.
02/03/2010 6:51:22 PM CST
Barbara N says ...
Angie's Broccoli Patties Broccoli florets from head of broccoli 1/2 teaspoon salt 1/4 teaspoon pepper 1 beaten egg 1 cup grated Parmigiano Reggiano cheese 1 tablespoon anise seed 3/4 cup flour 1/4 cup olive oil Cook broccoli florets until softened, drain and mash. Add all remaining ingredients, except olive oil, and mix well. Add oil to pan and when hot, drop batter by tablespoon into pan and fry in batches until crispy (cook on one side until crispy and then turn) and drain on paper towel. Absolutely delicious!
02/03/2010 6:49:48 PM CST
Charlene Swalec says ...
Easy and Fast Cheese Sticks 1/2 pkg. Puff Pastry Sheets (1 sheet) 1 egg 1-1/2 Tablespoons water 1/2 cup grated Parmigiano Reggiano cheese 2 teaspoons chopped fresh parsley 1 tsp. dried oregano leaves, crushed 1/2 tsp. basil 1/2 tsp. dehydrated garlic Directions THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F. Mix egg and water. Mix cheese, parsley, oregano, basil, and garlic. UNFOLD pastry on lightly floured surface. Roll into 14"x10" rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg-side down. Roll gently with rolling pin to seal. CUT crosswise into 28 (1/2") strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture. BAKE 10 min. or until golden. Serve warm or at room temperature.
02/07/2010 10:50:36 AM CST
Arlene Armstrong says ...
for the Parmigiano Reggiano Recipe Contest: Quick Spaghetti Sauce with Parmesan Cheese Saute onion, celery, Italian sausage, red pepper flakes, eggplant, chopped garlic and mushrooms in olive oil till vegetables are soft. Add 360 spaghetti sauce and a can of fire-roasted crushed tomatoes, Italian seasoning, then simmer for 20 minutes. Serve over cooked spaghetti. Top with chopped fresh parsley and a generous helping of good quality Parmigiano Reggiano.
02/03/2010 7:49:26 PM CST
Kazuko Ono says ...
First melt a few small anchovies in a pan, add chopped garlic and saute until cooked through, add 4 cup of hot broth (chicken, or beef, or vegetable) add cleaned muscles, clams, add 1 -2 tablespoons of good quality (sweet) balsamic vinegar salt and pepper to taste melt 2 cups or more Parmigano Reggiano cheese at the last moment just as you are serving add large thin shaves of Parmigano Reggiano! perfecto! If you want to instead of seafood you can replace with your favorite vegetables
02/03/2010 7:52:10 PM CST
Kathy Johnson says ...
Aside from just snacking on it plain...here is one of my favorite recipes using parmigiano reggiano, the ultimate of cheeses, which by definition, is made with raw milk from grass-fed cows, and loaded with taste and nutrition! Saute chopped tomatoes (fresh in the summer, canned in the winter) in a skillet with a little bit of olive oil and garlic, and with herbs of choice (such as basil, oregano and/or italian parsley). Let this cook down a bit, until thickened. Poach 2 organic, free-range eggs per person in tomato mixture by hollowing out a spot to crack the eggs into, then covering them up with some of the tomato mixture. When eggs are cooked to desired consistency (I like the white firm, but the yolks still runny) scoop them out with a generous portion of the tomato mixture. Sprinkle with a generous portion of freshly grated parmigiano reggiano and enjoy! This is Italian comfort food at it's best. I like to serve it with some toasted sourdough bread, spread with good butter from grass-fed cows.
02/03/2010 7:52:22 PM CST
Gisele Grad says ...
Recipe: 2 Tilapia filets mayonaise Parmesan shredded. Spread some mayo on one side of the fish. Add parmesan Bake in oven @ 400 for 10 min. You may add a favorite herb, ex:sage and prehaps some finely grated lemon peel or some seasonned bread crumbs and finish with the parmesan if you wish. Enjoy!
02/03/2010 7:52:46 PM CST
Mark Hallaq says ...
an amazing versatile cheese
02/03/2010 7:55:31 PM CST
Mick T says ...
Polpetti (Italian Cocktail Meatballs) Time: 30 minutes ½ pound each ground veal and pork, or any combination of ground meats 1 egg ¼ cup freshly grated Parmesan cheese ¼ cup chopped fresh parsley leaves ¼ cup minced onion Salt and pepper to taste 2 tablespoons extra virgin olive oil Flour for dredging 1. Combine meat in a bowl with egg, cheese, parsley, onion and salt and pepper. Mix well. Form into balls of any size; tiny ones (½ inch in diameter) are nice but take longer. 2. Put oil in a large skillet. Turn heat to medium. One by one, dredge meatballs in flour and add them to oil. Cook, turning as necessary, until nicely browned all over, 10 to 15 minutes; serve hot or at room temperature. Yield: 6 to 8 servings
02/03/2010 7:55:57 PM CST
Laurie Clutter says ...
You will need: 2 lbs boneless skinless chicken breat 2- Serrano Peppers 3- cloves garlic 1- tbsp fish sauce 1- tsp Sriracha hot / red pepper sauce 1- tbsp low sodium soy 1- tbsp oyster sauce 1- tsp sweet and sour sauce 1- pinch of salt 1- tbsp canola oil 1- tsp od seseme oil Heat your canola and seseme oil low to medium Slice peppers length wise and remove seeds slice peppers into very small pieces slice garlic into very thin pieces put a pinch of salt onto peppers and garlic, mash the mixture with the flat side of your knife to make a rough paste saute peppers and garlic for 2 min cut your chicken into bite size pieces saute chicken until light brown, roughly 2 minutes pour the remaining ingredients in and cook until chicken is done....serve over brown rice for a delicious Asian inspired low fat recipe
02/03/2010 7:57:53 PM CST
Laura Golar says ...
For the Contest..... Artichoke Pancakes Step one- Drain 2 cans of Artichoke Hearts (unflavored) and save the liquid Coursely chop the Artichoke Hearts Step two- Chop a bunch of fresh chives for taste Step three- put aside plenty of fresh shredded Parmigiano Reggianano Step four- Beat 3 or 4 organic eggs Step five- Add to a large bowl the chopped artichoke hearts, fresh chives and the eggs. Once they are well mixed you would then add plenty of Parmigiano Reggiano and add any artichoke liquid if needed. I add more liquid so I can add more cheese, Step six- The mixture is solid enough that you can make pancakes. I personally put wax paper on the counter and put the pancakes on it Step seven- Heat some olive oil in a frying pan and start frying the pancakes and turn over when slightly browned. The smell at this stage is heavenly. Optional step seven= If you do not want to fry .... Put the pancakes in a preheated 375 degree oven and bake....turn when golden brown... the smell will tell you when ready. The outcome is a crispy (lightly brown) pancake with the perfect blend of Parmigiani Reggiano and the sweetness of the artichoke and the fresh chives,,,,,,,,, The smell and taste is heavenly and I hope that all will try this wonderful family favorite. The eggs are used to bind and adds to the fluffiness. As you leave the kitchen to the dinning room the family and guests are reaching for them..they are really delicious. Enjoy Laura from NY
02/03/2010 7:33:52 PM CST
Shirley Hodge says ...
8 slices white bread several days old. crusts removed 4 sliced whole wheat (not the kind with honey)bread several days old , crusts removed 6 whole eggs 2 cups whole milk 1-1/2 c. evaporated milk 1/2 cup creme fresh 3 cups shredded Parmigiano Reggiano cheese 1 tsp.salt 1 tsp. white pepper 1/2 tsp cayenne pepper 1/2 tsp. freshly grated nutmeg Roasted paprika for garnish soft butter to butter baking dish oil for frying Combine eggs, milks, creme fresh, salt, pepper, cayenne pepper, nutmeg and beat until well mixed. PLace 4 slices white bread in bottom of 9 x 11 baking pan, cutting it to fit, that has been greased with a bit of butter. Sprinkle with 1/2 of the cheese, repeat layer with the whole wheat bread, finally top with the last white bread layer. Pour milk and egg mixture over the dish, cover with plastic wrap and refrigerate for at least 4 hours. When thoroughly soaked, cut it into finger size pieces. Heat flat bottom fry pan or grill to hot and add 3 tbsp. oil. Fry individual pieces until brown and crispy on eich side. Sprinkle with paprika. Serve hot with a nice soup.
02/03/2010 7:37:55 PM CST
eohaymond says ...
spinach triangles 1 lb Spinach 1 Med Red Onion 4 Cloves Garlic 3/4 C pecans 1 box (1lb?)Phyllo Dough 1/3 C Ricotta Cheese 1/2 C Feta Cheese 1/2 C grated PARMIGIANO REGGIANO cheese Thaw frozen phyllo overnight in refrigerator Mix cheeses together in food processor Saute onion, garlic, pecans and spinach. Chop coarse in food processor Mix together with cheese Cut roll of phyllo into thirds. Keep the parts you are not using covered with a damp kitchn towel Take a sheet from the stack of phyllo and place it flat. Spray lightly with olive oil. Take another sheet and place it on top of the first and repeat . One more time so that you have a stack of three phyllo sheets. Spoon a heaping tablespoon on one end and fold like a flag. Trim extra phyllo and place on cooking sheet. Spray lightly with olive oil. Cook @ 350 until golden brown. makes about 16 triangles.
02/03/2010 7:40:45 PM CST
Liz Mackay says ...
Parmigiano Popcorn Make popcorn in your usual way. If popping in a pot, add 1/2 tsp garlic salt to the oil. Melt butter and add as much parmigianno as you like and pour over the popcorn. Yum!
02/03/2010 7:42:52 PM CST
Darlene Willis says ...
Darlene Willis: Recipe for Parmitini Reggiano Recipe Contest Organic Vegetable Omelette with Pamitini Reggiano Cheese INGREDIENTS: 1 32 oz Organic Vegetable Broth 1 Organic White Onion 1 Organic Garlic 1 Organic Zucchini 1 Organic Squash 1 Bunch Organic Spinach 1 Bunch Organic Kale 1 Bunch Organic Collard Greens 1 Bunch Organic Celery 1 Organic Red Pepper 1 Organic Yellow Pepper 1 Organic Green Pepper 1 Bunch Organic Broccoli 3 tbsp Organic Italian Seasonings 2 tbsp Organic Paprika Pinch Sea Salt Pinch Organic Black Pepper 2 Organic Cage Free Eggs Organic Olive Oil Cooking Spray 1 Organic Tomato Parmitini Reggiano Cheese DIRECTIONS: Place a 12 quart stockpot on medium heat put the vegetable broth and all the seasonings into the pot and then in the order mentioned above cut up all the vegetables together into the pot. By the time the broccoli is added the soup should be done. Approximately 45 minutes. Put one cup of drained soup to the side and freeze the rest in single freezer bags for omelettes on other days. Spray a 12-inch skillet with organic olive oil cooking spray and place on medium heat. Beat two organic cage free eggs and pour into skillet, spreading it inside the skillet. Once the egg is slightly cooked placed slices of the organic tomato and shedded parmitini reggiano cheese onto the egg. Add the cup of soup, layered with more tomatoes and parmitini reggiano cheese and fold egg over it, making it into an omelette. Serves two. Excellent for Breakfast, Lunch, Dinner or Snack.
02/03/2010 7:43:41 PM CST
Janet says ...
Zucchini Panini Sandwiches With Yogurt Chipotle Sauce A fusion of Italian and Mexican flavors Ingredients: 2 medium zucchinis ½ tsp sea salt ½ tsp fresh ground pepper 8 thick sliced bacon strips cooked (beef, pork or turkey) ¼ cup small diced red onion 3 TB Sun Ripened Dried Tomatoes in Olive Oil, diced small 8 slices (1/2-inch thick) Sourdough bread from a round Parmigiano Reggiano Cheese Grated with micro plane grater Tomato sliced 5 TB Extra Virgin Olive Oil 8 Peperoncinis for garnish Sauce: ½ cup thick style plain yogurt (Greek) 2 chipotle peppers in adobo sauce 2 tsp adobo sauce ½ tsp Crushed garlic Juice from ½ a lime Using a vegetable peeler, skin the zucchinis and chop off ends and throw away. Then continue peeling the zucchini down to the seed core rotating as you go to make nice thin strips. Throw away core. You want around 4-5 cups of thin peeled zucchini. Toss in a colander with salt and pepper and set aside. For sauce add all the ingredients in a small processor or blender and blend till smooth. Refrigerate until use. Cook bacon in skillet or microwave. While it is cooking dice up red onion and sun dried tomatoes. Cut Sourdough round in half and cut 4 ½-inch slices from each half from thick sides. Remove bacon when crisp to paper towel lined plate and blot to remove excess fat. Heat a 12-inch pan with 3 TB olive oil on high. Squeeze and press zucchini in colander to release excess water. Toss in skillet with onion and sun dried tomatoes. Sauté on high for 5 minutes; do not over cook you want zucchini to be slightly crisp. Preheat panini press, skillet or grill pan on medium heat. Lightly brush one side of each slice of bread with olive oil. Lay on work surface oiled side down. Layer 4 slices with the zucchini mixture, then chipotle sauce, bacon, micro-plane a generous amount of cheese, and add sliced tomatoes. Top with other bread slices oil side up. Press in panini press till browned and cheese is melted. If you do not have a press you can heat a skillet and us another heavy skillet or Dutch oven to press sandwiches. Arrange panini in skillet and top with Dutch oven. Cook until bottoms of sandwiches are crisp. Remove Dutch oven, flip sandwiches, replace Dutch oven, and continue to cook until crisp on second side. Serve hot topped with 2 peperoncinis as a garnish. Note: Omit the bacon for a vegetarian version. Makes 4 sandwiches
02/03/2010 7:27:55 PM CST
Kim Fleming says ...
Penne al Fresco with Spinach (meatless) makes 6 servings Ingredients: 4 garlic cloves, peeled and crushed 2 cups grape tomatoes 3 cups of uncooked penne pasta 3 cups chicken broth or stock 3/4 cup of dry white wine 1/2 tsp salt 1/2 tsp caorsley ground pepper 1 small bag baby spinach leaves 1 cup fresh basil leaves 1/4 cup freshly grated Parmigiano Reggiano 2 Tablespoons Extra virgin olive oil Heat olive oil and garlic in large skillet over medium heat. Add grape tomatoes and cook with lid on just until tomatoes start to pop/break. Gently crush tomatoes with back of spoon. Add uncooked pasta, broth, wine, salt and pepper. Heat on high just until it starts to boil, then add spinach. Stir and cover. Turn heat down to medium and cook until pasta is tender. Add fresh basil and parmigiano reggiano. Toss and serve.
02/03/2010 7:07:05 PM CST
Janelle Lawrence says ...
Lentil Parmesan Soup 2 russet potatoes 2 medium carrots, cut into 1/4-inch dice 2 celery ribs, cut into 1/4-inch dice 2 garlic cloves, chopped fine 1 medium onion, chopped fine 2 tablespoons unsalted butter 1 pound French lentils (about 2 cups) 8 cups low-salt chicken broth 1 cup thawed frozen cut spinach 1 cup grated Parmigiano Reggiano Garnish: chopped fresh parsley Peel potatoes and cut into 1/4-inch dice. In a pot, cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat until onion gets soft. Add lentils, broth, and salt and pepper to taste and simmer for about 45 minutes. Stir in spinach and then Parmigiano and bring back to simmer. Ladle into bowls and garnish with parsley. Pull up a chair and revel in this delicious comforting bowl of soup.
02/03/2010 7:07:17 PM CST

Pages