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Richard Gilberti says ...
Bracciole This recipe was conceived to use up tough cuts of beef such as beef round steak. Cooking in sauce tenderizes the meat. Ingredients: 1 piece beef round steak (1 – 1 ½ Lbs), butterfly, pounded to 1/4 inch thick 1 clove of garlic, minced 2 ½ tablespoons grated Parmigiano Reggiano 1/2 cup bread crumbs 1/2 pound Genoa salami, sliced thin 3 to 5 hard cooked eggs, shelled 1 cup olive oil 1 teaspoon parsley 1/2 teaspoon salt 1 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon ground pepper 1 ball of string Your favorite meat sauce What to do: Place salami in layers covering steak. Top that with bread crumbs, spices, and grated cheese. Add lengthwise, a row of eggs. Roll meat over eggs and tie securely. Brown bracciole in hot oil, on all sides, in skillet. Once done, add to boiling sauce, reduce heat to a simmer. Simmer for 2 – 2 ½ hours. Remove from sauce and cut into 1/2 inch round slices. Serve with macaroni or spaghetti
02/04/2010 6:20:52 AM CST
Regina says ...
I spoon some pesto onto thinly sliced baguette, then shred some Parmigiana Reggiano on top - and toast - oila! Easy, delicious appetizer!
02/04/2010 6:22:13 AM CST
Jonni Betancourt says ...
My entry for the recipe contest: Parmasiano Reggiano Veggie Mac and Cheese 1 Medium Organic Sweet Onion, chopped into 1/2 inch pieces 1 Orange Organic Bell Pepper, chopped into 1/2 Inch pieces 1 Red Organic Bell Pepper, shopped into 1/2 inch pieces 1 can Organic Fire Roasted Tomatoes, drained 1 can,Organic Artechoke Hearts in water, drained, cut into pieces 1 16 oz bag of Whole Wheat Organic Pasta Shapes 1 clove minced Organic Garlic 1-1/2 Tablespoons Organic Butter 3 cans (11 Ounce) Condensed Cheddar Cheese Cream Soup 1/2 Cup shredded fresh Havarti cheese 1-1/2 Cup shredded fresh sharp Cheddar cheese 3/4 cup freshly grated Parmiasano Reggiano cheese Salt and pepper to liking Pre heat oven to 375 degrees F. Place butter,diced onion, garlic and peppers in a pan and saute until slightly caramelized. Turn off heat, add diced tomatoes and artechoke. Stip in. Bring a large pot of salted water to a boil and cook pasta shapes until al dente, about 8 to 10 minutes. Drain, promptly. Return to pot. Add vegetable mixture. Stir in Cheddar cheese cream soup until incorporated and smooth. Mix in 1/2 cup of Parmesiano Reggiano cheese, 1 cup Cheddar and the harvarti cheese. Salt and papper to preferance. Pour into deep casserole dish. Sprinkle remaining Parmiasano Reggiano Cheese and Cheddar on top. Place casserole dish in preheated oven. Bake approximately 40-50 minutes, until top is golden brown. Serves 8-10
02/04/2010 6:24:22 AM CST
Richard Gilberti says ...
Italian Herb Bread My brother Donald calls the three spices that we use in most of our cooking the Holy Trinity; parsley, basil, and oregano. To those this bread adds the fourth most important ingredient, grated Parmigiano Reggiano. Ingredients: Bread machine recipe for 1 pound loaf 7/8 cup buttermilk 2 cups bread flour 2/3 cup rye flour 1 teaspoon salt 1 tablespoon vegetable oil 2 teaspoons granulated sugar 1/2 cup freshly grated Parmigiano Reggiano cheese 1/4 teaspoon dried parsley 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1 1/2 teaspoons active dry yeast What to do: Place all ingredients in bread machine pan. Select light crust setting. Bake on light. After baking cycle ends, remove bread from pan and place on a rack to cool for at least an hour. Slice and dip in your favorite infused oils
02/04/2010 6:28:11 AM CST
Rachael Gehring says ...
Billy-Shroom Pizza - makes 1 large or 4 personal sized pizzas 1 pkg your favorite pizza dough Extra Virgin Olive Oil 2 cloves Garlic, minced 3-4 cups assorted wild mushrooms, chopped 2 cups Chevre, crumbled Freshly grated Parmigiano Reggiano Fresh Parsley, chopped Spread pizza dough on your pizza stone/pan. (Note package instructions for baaking time and temp) Preheat oven. Saute the garlic in 2 Tbsp oil until fragrant and transluscent - do not brown. Drizzle oil and garlic all over pizza dough. In same pan you used for the garlic, Saute the mushrooms in olive oil in batches until they are soft. Spread mushrooms generously over the whole pizza. Next put the chevre all over the mushroom layer. Bake pizza according to package instructions. During last five minutes of baking, check frequently, Chevre should start to brown on top! If this isn't happening, move to broiler for a few minutes. Take out the pizza when finished and sprinkle generously with Parmigiano and Parsley. Serve warm from the oven - Yummmmm!
02/04/2010 6:29:29 AM CST
Cynthia Page says ...
Parmigiano Reggiano Fruit Skewers Any ripe, sweet fruit in season and local to your market should work. Skewer bite-sized cubes or wedges of fruit alternately with cubes of Parmigiano Reggiano cheese allow to come to room temperature for serving. An alternative, in warm weather could be to grill the fruit prior to skewering. Pittsburgh Winter Fruit and Cheese Skewers: Large, seedless grapes Cameo apple wedges Bosc pear wedges Be certain fruit is ripe. Alternate fruit pieces with cheese cubes. Serve as an appetizer or an entree for a light meal.
02/04/2010 6:34:00 AM CST
Richard Gilberti says ...
Veal Braccioletini My mother would make these and before they could get to the table the brothers would steal and eat half a skewer each. More than any other reason for fights amongst the four brothers were braccioletini and who would get them first. Ingredients: 2 pounds veal cutlets, sliced thin, pounded, cut into two inch by two inch pieces 1/2 stick melted butter 4 lemons 3 cups seasoned bread crumbs (mix all ingredients listed below, adding oil slowly until moist. 3 cups dry Italian bread crumbs 1 ½ cups grated Parmigiano Reggiano cheese 1 tablespoon parsley 1 tablespoon basil 1 teaspoon oregano 1 teaspoon salt 1 teaspoon ground pepper 2 cloves garlic, minced 1/2 – 1 cup olive oil What to do: Into each piece of veal place two tablespoons of bread crumb mixture. Roll and place each braccioletini onto a skewer until it is full. Brush each side with melted butter and broil. Serve with one half lemonfor people to add the desired amount at the table. Serve with spaghetti topped with butter. Note: These braccioletini may be fried in olive oil which makes them somewhat moister but also toughens the veal a bit. They may also be made with thin beef sandwich steaks.
02/04/2010 6:35:37 AM CST
Cora Billingsley says ...
Fennel Asparagus Delight 2 stalks of fennel 2 bunches of asparagus 1/2 lemon 3/4 cup Parmigiano Reggiano cheese finely grated 1 teaspoon Kosher salt 1/4 cup olive oil Wash and strip stalks of fennel and thinly slice diagonally. Wash and snap asparagus and slice in 2 " pieces. Toss in olive oil and place on rosating sheet, sprinkle with salt. Roast at 350 degrees until starting to brown on ends and become soft. Place in large pasta bowl and sqeeze lemon over mixture and toss in Parmigiano Reggiano cheese and serve immediately. serve hot as side or cool as salad. Enjoy!
02/04/2010 6:37:16 AM CST
Ben Dreher says ...
Cajun Shrimp Parmigiano Pasta This recipe is awesome,and pretty affordable. Good way to impress your date, spouse, or friends. 1 Box Campanelle Noodles (or any other kind...but Campanelle are my favorite) 20-30 Shrimp 1 Can diced tomatoes (if you like spicy, try to get the kind that have Jalapenos juice mixed in) 1 tsp Fresh Basil 1 tsp Fresh Oregano 1 tsp Fresh Garlic 1 tblspn Olive Oil (or more if you like Olive Oil) Cajun Seasoning 1 Cup of shredded Parmigiano Reggiano Cheese Easy Recipe to Make and hard to screw up. Put a big pot of water on the stove and heat the water to a boil. While waiting, heat up the Olive Oil in a large sauce pan and put the garlic in to release the flavor. After about a minute, pan fry the shrimp until they are cooked. Then put the entire can of diced tomatoes in the frying pan and reduce to a simmer. Put in the Basil, Oregano, and Cajun Seasoning and stir. Whenever the water begins to boil, put the noodles in for about 8-10 minutes or until al dente. While the noodles are boiling, keep the shrimp and sauce at a low simmer, the shrimp will absorb the flavors. Once the noodles are boiled, strain them, and then put the noodles back in the pot. Then take the shrimp mixture, empty into the pot, and stir. Then empty the cup of Parmigiano Reggiano into the pot and stir some more! Now you are ready to serve...enjoy! The great thing about this recipe is that it's not too saucy for those of you who don't like tomato sauce, but it has a great taste for all food lovers alike. I'm going to make some now! (FYI, you can reduce the cheese if you want...I just love cheese)
02/04/2010 6:41:32 AM CST
Steve Beisheim says ...
Green Veggie Pasta 1/4 cup extra virgin olive oil 2 scallions sliced 1 pound asparagus, trimmed and cut on the diagonal into 1 inch pieces 2 green zucchinis sliced on the diagonal 4 artichoke hearts, quartered 1 pound choice of pasta (Rice Pasta for Gluten Free Option) 1/4 cup chopped fresh basil grated romano cheese sea salt DIRECTIONS: Bring large pot of water to a boil In a large skillet heat oil over med. heat Add scallions and cook gently until wilted, about 3 minutes Add asparagus, zucchini, and artichoke hearts, cook 3 more minutes Meanwhile cook and drain pasta Toss pasta with a little olive oil and season with sea salt Cover and keep warm The vegetables should be tender but still a little crisp Toss with pasta, sprinkle on the basil, and serve with grated cheese Serves about 4
02/04/2010 6:45:53 AM CST
Cora Billingsley says ...
Fennel Asparagus Delight 2 stalks of fennel 2 bunches of asparagus 1/2 juice of lemon 3/4 cup of Parmmmigiano Reggiano Cheese 1 teaspoon Kosher Salt 1/4 cup olive oil Wash and strip fennel and thinly slice diagonally. Wash and snap asparagus and slice in 2" pieces. Place on roasting sheet and toss in olive oil and sprinkle with salt. Roast at 350 degrees until softening and ends start to brown. Place in large pasta bowl and squeeze with lemon. Toss with Parmigiano Reggiano cheese and serve immediately. Serve warm as side or cold as salad. Enjoy
02/04/2010 6:47:14 AM CST
ines alicea says ...
Chorizo and Parmigiano Reggiano tortillas Here's a great, quick gluten-free family meal. The ingredients are as follows: 12 Soft corn tortillas 1-2 chorizo links with casings removed 1 cup parmigiano reggiano 1/2 cup soft white cheese. I use "quesito colombiano" 1 small onion 2 tblspoons lemon juice 1 clove garlic 1 avocado dash of salt 1 tblspoon dried cilantro 1/2 cup diced tomatoes Broil tortillas for 2-4 minutes in oven. Meanwhile dice chorizo in small pieces and cook. Once cooked, remove tortillas from stove, and use fat released from chorizo to to spread lightly over top of tortillas. Spread choizo and cheeses over tortillas and put back into oven for another 2-4 minutes of broiling. As that cooks, mix onion, avocado, salt, garlic, cilantro, lemon juice and avocade without pit to make a guacamole. Using fork, break up avocado into small chunks as you mix it with other ingredients. Add 1/2 diced tomatoes if you like for additional flavor. Spread guacamole lightly over each tortilla and serve.
02/04/2010 6:53:12 AM CST
Versia White says ...
Seasoned Broccoli and Onions Wash broccoli and onions and put them into a microwavw safe dish. Sprinkle 3 tablespoons of olive oil, dash of salt and pepper, 1/4 cup of chicken broth on broccoli. Cover with an air tight lid. Cook broccoli for 5:00 minutes. Rest broccoli 1 minute. Remove from microwave and cover with 1/2 cup Parmigiano Reggiano Cheese.
02/04/2010 6:53:26 AM CST
Sarah Decker says ...
Easy way to get kids to eat veggies. Our family eats broccoli every week this way with Parmigiano Reggiano. Yummy! 1 bunch of organic broccoli 1/2 cup grated Parmigiano Reggiano cheese Steam broccoli. Sprinkle cheese on top. Enjoy!
02/04/2010 6:55:33 AM CST
Bob Sennett says ...
Simplest is best -- and why fight the urge to use the Parmigiano-Reggiano in a really great pasta recipe, as God intended P-R to be? Just combine the best Gorgonzola and light cream you can find -- no more than an ounce of cheese and a 1/4 cup of cream per person and pour it over freshly made (or freshly bought) tagliatelle or spaghetti. Then the star: top with freshly grated Parmigiano-Reggiano and grated pepper plus some chopped parsley. That's it. If you have the best cheese in the world, why bury it or try to trick it into becoming something it's not? I believe the sweet cream, tart cheese, and moist pasta are P-R's most perfect foils. Thank you!
02/04/2010 7:01:41 AM CST
Ginny Myers says ...
Kale with Parmigiano Reggiano, Bacon, Pinenuts and Dried Cherries. This is a delicious way to get your daily requirement of dark leafy greens. Kale is a powerhouse of nutrients and becomes delectable when topped with parmigianno reggiano cheese. Ingredients: 1 bunch kale rinsed and destemmed 1/2 slice organic, preservative free bacon (tip: have the butcher cut the bacon in 1/2 slices when you purchase it, freeze it), (the Black Forest Bacon from Whole Foods is perfect for this dish). 2 cloves minced garlic 1/4 cup pinenuts 2 T dried cherries or cranberries shaved parmigiano reggiano Rinse and destem the kale(preferrably organic). Leave the water that clings to the leaves. Fry bacon and set aside to be crumbled. Drain excess bacon drippings and let the pan cool a bit. Return pan to low/medium heat and add 2 cloves minced garlic. Heat until the aroma releases. Don't let it get brown. Add pinenuts and heat a couple more minutes. Add dried cherries or cranberries. Heat 1 more minute. Add the kale and toss to coat with other ingredients. Add a splash of water, turn heat up to medium high and cover. Let "steam" for about 3 minutes. Incorporate crumbled bacon. Place in serving dish and top with shaved parmigiano reggiano cheese and cracked black pepper. Cheers.
02/04/2010 7:02:47 AM CST
Miranda says ...
There is nothing better than parmigiano risotto! 5-6 cups vegetable broth 1 tablespoon olive oil 1 medium onion, diced 1 1/2 cups risotto rice 3 tablespoons parmigiano butter, softened salt and pepper 1 cup grated parmigiano cheese Bring the broth to a light simmer in a saucepan while heating the olive oil in another saucepan and cook the onion over medium heat. Will take about 5 minutes. Add the rice and sti. Turn the heatto medium or medium high, add about 1/2 cup of the broth and keep it boiling, continuing to stir. As soon as the broth has been absorbed, add another 1/2 cup of broth and stir. The risotto must be kept boiling, but it must not stick. This might take you 30 minutes. Once all the broth has been absorbed, remove the pan and quickly stir in the butter and parmigiano.
02/04/2010 7:04:01 AM CST
Leilani Tosoc says ...
Roasted Asaparagus Mix Mayonnaise with lemon juice and grated parmigiano reggiano Mix parmesean cheese and bread crumbs (I’ve used both Panko & regular Italian seasoned breadcrumbs Roll the asparagus in mayo mixture and then the bread crumb mixture? I have eyeballed the measurements – the mayonnaise mixture should not be too thin – it has to stick to the asparagus (maybe ½ cup mayonnaise to tablespoon of lemon juice and ¼ cup cheese For the breadcrumb mixture…I use equal parts cheese & breadcrumbs Hope that helps…Let me know if you tried last week J Bake in 350 for 20 minutes (again – watch the baking depending on asparagus size)- test with a fork
02/04/2010 7:05:53 AM CST
Leilani Tosoc says ...
Roasted Asaparagus Mix Mayonnaise with lemon juice and grated parmigiano reggiano Mix parmesean cheese and bread crumbs (I’ve used both Panko & regular Italian seasoned breadcrumbs Roll the asparagus in mayo mixture and then the bread crumb mixture? I have eyeballed the measurements – the mayonnaise mixture should not be too thin – it has to stick to the asparagus (maybe ½ cup mayonnaise to tablespoon of lemon juice and ¼ cup cheese For the breadcrumb mixture…I use equal parts cheese & breadcrumbs Bake in 350 for 20 minutes (again – watch the baking depending on asparagus size)- test with a fork
02/04/2010 7:06:53 AM CST
Robin Rangel says ...
Brocollini: 1 pound pasta, cooked el dente (spaghetti rigati is wonderful) 1 large brocolli head, steamed to tender crisp consistancy and cut into bite sized pieces 1/2 cup of Parigiano Reggiano 1/2 pound bacon, fried crisp and then crumbled (Whole Foods Wellshire Farms All Natural Dry rub from the Deli is best) a pinch of crushed red pepper olive oiil (about 3 or 4 Tablespoons) 3 cloves of garlic, minced Heat a large skillet on medium heat and add the olive oil and the crushed red pepper. Add the garlic and stir for about one minute, making sure the garlic doesn't burn. Add the cooked pasta and toss until coated evenly with the olive oil. You may need more oil at this point. Add the bacon and brocolli and toss to heat through. Add 1/4 cup of Parmigiano Reggiano and mix evenly. Pour all into a large heated pasta bowl and sprinkle with the remaining Parigiano Reggiano. Garnish with fresh chopped basil or fresh chopped flat leaf Italian parsley if desired.
02/04/2010 7:13:07 AM CST
lacb says ...
Roasted cauliflower One head of cauliflower olive oil to coat lightly - a couple of glugs salt - a small pinch pepper - a generous amount red pepper flakes - a teaspoon crushed garlic - a tablespoon Mix all ingredients in a pan, place in oven at 450F for 25-35 minutes. After 15 minutes, shave parmigiano regiiano over the top. Don't worry about the crusty black spots; they taste great. You can also do this with broccoli. Leave out the red pepper flakes if you don't like the spice. Add more if you want more.
02/04/2010 7:23:45 AM CST
Sandra Ellis says ...
Easy yellow squash Slice squash lenghtwise Dot with butter Sprinkle with grated parmigiano Reggiano Sprinkle with a good butter cracker Bake at 350 till cheese/butter melted and crackers slightly browned (no amts given-this works with one single squash or pounds of squash. If you want the squash to be really soft, steam before building this casserole.
02/04/2010 7:25:43 AM CST
Sharon says ...
What better way to enjoy this wonderful cheese than to top my very own homemade tomatoe sauce with it. This way you can taste the cheese the minute you put a bite of pasta with sauce into your mouth.
02/04/2010 7:26:13 AM CST
Jo Laurich says ...
Cheesy Spinach and Sun Dried Tomato Pasta Ingredients: 1 Box Whole Wheat Bow Tie Pasta 1 Jar Sun Dried Tomatoes in Oil, Sliced, Oil Reserved 1/2 cup Parmasean Reggiano 1/2 cup Feta Cheese, crumbled 1/2 cup pine nuts 1 bad Baby Spinach, washed, large stems removed Preparation: Cook Pasta according to directions, drain. While pasta is still hot, mix in spinach and let stand till all leaves are wilted. Stir in Sun Dried Tomatoes, nuts and feta cheese. Pour enough of the reserved oil marinade as needed to evenly coat the pasta. Stir in Parmasean Reggiano just prior to serving. Can be served warm or cold. Makes a great vegetarian main dish.
02/04/2010 7:29:02 AM CST
Michele Wells says ...
Savory Spinach Tart with Goat Cheese and Parmigiano Reggiano Serves 8 to 10 Pastry: 1 ¼ cup unbleached all-purpose flour ¼ tsp. sea salt ¼ cup cool water ¼ cup extra virgin olive oil Filling: 1 tbsp. olive oil 2 shallots, chopped fine 1 pound fresh spinach or Swiss chard leaves salt and freshly ground pepper 2 oz. fresh chevre 4 large eggs 1 cup freshly grated Parmigiano Reggiano Preheat the oven to 400° (205°C). Prepare the pastry by combining the flour and salt with a whisk. Stir in ¼ cup water, then the olive oil and mix until thoroughly blended. Knead briefly. Press the dough into a 10-inch tart pan with a removable bottom. Wash the Swiss chard or spinach and remove any large stems. Coarsely chop the leaves and place in a skillet, sprinkle with salt and pepper and cook over medium high heat until most of the liquid has evaporated. Place the greens in a colander and let cool for a few minutes. In the same skillet, place the olive oil and shallots and sauté for 3 minutes. Squeeze as much liquid as possible from the cooked chard, then add it to the skillet and sauté for a few more minutes. Remove from the heat. Combine the eggs, a little salt, pepper and cheeses with a whisk in a medium bowl. Add the chard and shallot mixture and combine with a wooden spoon. Pour the mixture into the prepared pastry shell. Bake for about 40 minutes until golden brown on top. Slice into thin slices as you would a pie and serve at room temperature. Note:You can make this tart a few hours in advance, but do not refrigerate it, as the crust will become tough. It will be fine at room temperature until you are ready to serve it.
02/04/2010 7:29:48 AM CST

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