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deborah fryer says ...
This is a hearty and delicious winter soup that wears grated Parm Reg as its crown. Saute 3 chopped cloves garlic and 1 sweet yellow onion, finely chopped, in 4TBS olive oil. Stir in 1 TBS rosemary and 1 TBS thyme. Add 4 chopped celery stalks and 1# of sliced crimini mushrooms. Add a head of kale, destemmed and torn into smaller pieces. Add a couple pinches of salt, and pour in 2 boxes 365 Organic Veg Stock. Stir everything up. Add a can of 365 cannellini beans and 2 c brown rice. It is fine to use leftovers, or just throw 1 cup of wild rice in and let it cook with the soup. Let everything simmer for about 30 minutes until all the flavors have melded. Finish with a drizzle of Garlic oil (found on the bottom shelf across from the cheese) and a twist of fresh ground black pepper. Serve with generous dusting of parm cheese on top and a warm seeded sunflower loaf. YUM! The longer this soup last
02/03/2010 5:49:32 PM CST
andrea londensky says ...
Here's my recipe. Gather round a wheel of Parmigiana. With knife in hand, chip away at the wheel. Great Parm requires only that you get out of its way. Occasionally, take a sip of wine.
02/03/2010 5:50:25 PM CST
Kelly Barr says ...
Baked Zucchini with Parmegiano Reggiano 4 small zucchini (thinly sliced, lenthwise) 1 small onion (thinly julienned) 1/4 cup breadcrumb Extra virgin Olive Oil Fabulous Parmigiano Reggiano Garlic Powder Salt (& Pepper, if you like) Preheat oven to 350 degrees. Place thinly sliced zucchini on parchment-covered cookie sheet, in neat, little rows. Drizzle with olive oil. Next, sprinkle garlic powder, salt & pepper on zucchini. Sprinkle with breadcrumbs and Parmigiano Reggiano. Layer with onions. Drizzle another bit of olive oil on top. Place into oven and bake for 10-12 minutes until zucchini is tender and delicious! Buon Appetito!
02/03/2010 5:53:46 PM CST
Kelly Barr says ...
BAKED ZUCCHINI WITH PARMIGIANO REGGIANO 4 small zucchini (thinly sliced, lenthwise) 1 small onion (thinly julienned) 1/4 cup breadcrumbs Extra Virgin Olive Oil Fabulous Parmigiano Reggiano Garlic Powder Salt (& Pepper, if you like) Preheat oven to 350 degrees. Place thinly sliced zucchini on parchment-covered cookie sheet, in neat, little rows. Drizzle with olive oil. Next, sprinkle garlic powder, salt & pepper on zucchini. Sprinkle with breadcrumbs and Parmigiano Reggiano. Layer with onions. Drizzle another bit of olive oil on top. Place into oven and bake for 10-12 minutes until zucchini is tender and delicious! Buon Appetito!
02/03/2010 5:54:48 PM CST
Lori Daveggio says ...
I would make Spaghetti Pie! The noodles form a yummy crust- and the cheese is really the star! Ingredients 1/4 to 1/2 box of dried spaghetti 1 tablespoon butter or margarine 1 egg, beaten 1/4 cup grated Parmesan cheese 1/2 pound ground beef or bulk Italian sausage 1/2 cup chopped onion (1 medium) 1/2 cup chopped green sweet pepper 1 clove garlic, minced 1 8-ounce can tomato sauce 1 teaspoon dried oregano, crushed Nonstick cooking spray 1 cup ricotta cheese 1/2 cup shredded part-skim mozzarella cheese Directions 1. Cook spaghetti according to package directions. Drain. 2. Return spaghetti to warm saucepan. Stir butter into hot pasta until melted. Stir in egg and Parmesan cheese; set aside. 3. Meanwhile, in a medium skillet cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender. Drain. Stir in tomato sauce and oregano; heat through. 4. Coat a 9-inch pie plate with nonstick cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread ricotta cheese on the top and up the sides of pasta crust. Spread meat mixture over ricotta cheese. Sprinkle with shredded mozzarella cheese. 5. Bake in a 350 degree F oven for 20 to 25 minutes or until bubbly and heated through. To serve, cut into wedges.
02/03/2010 5:57:22 PM CST
Amie says ...
Amie Buck White Mushroom Lasagna (Pairs Well with Pinot Noir or oaked Chardonnay) Cook Time 2 hr 40 min Yield 6 servings Ingredients For mushroom filling: 3 cups water 2 ounces dried porcini mushrooms (about 1 cup) 2 pounds fresh white mushrooms 2 large zucchini (about 1 pound) 1 large onion 3 garlic cloves 5 tablespoons unsalted butter 6 tablespoons sherry 2 teaspoons chopped fresh thyme leaves 2 1/2 teaspoons salt 1/4 teaspoon freshly ground black pepper For sauce: 1/2 cup (1 stick) unsalted butter 1/2 cup all-purpose flour 5 cups whole milk 4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups), plus 1 1/2 ounces freshly grated Parmesan (about 1/2 cup) 2 teaspoons Dijon mustard 1 1/2 teaspoons salt 1 tsp. fresh ground nutmeg 18 (7 by 3 1/2-inch) sheets dry no-boil lasagne (about 1 pound) 1/2 pound freshly grated mozzarella (about 2 cups) Directions Make filling: In a small saucepan bring water to a boil and remove pan from heat. Stir in the porcini. Soak the porcini 20 minutes. Lift out the porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve, rinse the porcini to remove any grit and pat dry. Chop the porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with the porcini. Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook 1/3 white mushrooms with 2 tablespoons sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to the porcini. Cook remaining mushrooms in 2 batches in butter with remaining sherry in same manner and add to the porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into the porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered. Make sauce: In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with waxed paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding. Preheat oven to 375 degrees F. and butter a 13 by 9-inch (3-quart) baking dish. Assemble lasagne: Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with 1/3 mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet, bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving. 2 hours ago ·
02/03/2010 6:00:44 PM CST
Natalie Howard says ...
Caesar Salad Bowls Parmesan Cheese Romaine Lettuce Caesar Dressing (homemade is best) Croutons (again homemade is better) Grate the parmesan cheese into 6 piles on a silpat covered cookie sheet and back at 350 until golden brown. Remove the melted cheese rounds with a spatula while hot and set on an upside down cupcake pan. Let cool into little bowls. In a large mixing bowl combine the caesar with the chopped romaine and croutons. Spoon the salad into each cheese bowl and top with more freshly graded parmesan.
02/03/2010 6:01:02 PM CST
Tyler Palmisano says ...
Ingredients: * Nonstick vegetable spray * 1/2 cup freshly grated Parmesan cheese, divided use * 1/2 pound bacon, cooked, drained, and crumbled (reserve 2 Tablespoons of fat) * 1 onion, diced * 2 apples, peeled, cored, and diced * 2 cloves garlic, minced * Kosher salt and freshly ground black pepper to taste * 32 ounces (4 large blocks) cream cheese, at room temperature * 5 eggs * 3 Tablespoons wine vinegar * 1/4 cup whiskey * 12 ounces blue cheese, crumbled * 2 Tablespoons minced chives * Sliced fresh apples, toast wedges, and/or assorted cocktail crackers Preparation: Preheat oven to 200 F. Coat a 9-inch springform pan with vegetable oil spray. Dust with 2 tablespoons of the Parmesan cheese. Set aside. Saute onion in bacon fat until softened and translucent. Add apples and garlic and continue to saute over medium heat an additional 2 to 3 minutes until apples begin to soften. Remove from heat and season with salt and pepper. Let cool. Beat the cream cheese in a large bowl until smooth. Add eggs, wine vinegar, and whiskey, beating until smooth. Stir in apple mixture, bacon, blue cheese, remaining Parmesan cheese, and chives by hand. Pour batter into prepared pan and place in the preheated oven. Let bake overnight for 8 to 9 hours (timing is not critical). It should be fairly firm and slightly browned. Remove from oven and cool on a rack at least 1 hour. Cover the top of the cooled cheesecake with plastic wrap. Place an inverted plate over the top, turn it over, and remove the pan. Refrigerate the upside-down cheesecake at least 1 hour. Reinvert the cheesecake and remove plastic wrap. Cover and refrigerate 1 hour. To serve as an appetizer, cut slices with a knife dipped in warm water and garnish with fresh apple slices, toast wedges, and/or cocktail crackers of choice.
02/03/2010 6:01:54 PM CST
alma rodriguez says ...
Hi Parmigiano Reggiano lovers, I don't have a specific recipe - I like to slice a slab of Parmigiano Reggiano and eat it, as is...it is so delicious. However, when I cook any kind of pasta, I always top it off with some fresh grated Parmigiano Reggiano for that special treat which only this cheese is known for and which I buy at Whole Foods at the Bergen Square Mall in Paramus, New Jersey! Years ago, I would buy it in Da Bronx on Arthur Avenue. My family enjoys this cheese tremendously...way to go! alma
02/03/2010 6:02:11 PM CST
dmeemsmom says ...
1 16 oz package whole wheat fettucini pasta 1 lb fresh salmon broiled (can use leftover)cut in small chunks 1 T Willow Run Margarine 1 C lowfat half and half 1 C grated parmegiano-reggiono boil past according to package, drain in pot that pasta was boiled in (should be still hot)put in margarine, when melted add Half and half and parmegiano-reggiano. add pasta, mix, add salmon, stir all until blended. serve
02/03/2010 6:06:59 PM CST
Gabriela says ...
Parmigiano Reggiano Lasagna Ingredients 1 Cup fresh cilantro leaves 4 scallions, coarsely chopped Coarse salt and ground pepper 10 ounces fresh baby spinach 8 corn tortillas (6-inch) 1 can (15.5 oz.) pinto beans, drained and rinsed 1 cup prepared salsa 8 ounces grated Parmigiano Reggiano cheese (approx. 2 cups) Instructions 1. Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt (I use kosher), and ¼ teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped. 2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently. 3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden (15 to 20 minutes more). Cool 5 to 10 minutes before serving. Using a colorful baking dish really adds to the presentation! ENJOY!
02/03/2010 6:08:18 PM CST
Jo Ann Marcus says ...
Simple - simple - simple. A wonderful nibble, after dinner, appetizer or perfect party fare with drinks: Thinly sliced or thickly shaved Parmigiano Reggiano Walnut halves Dark Agave Nectar Drizzle agave nectar over walnut halves & Parmigiano Reggiano & serve.
02/03/2010 6:10:16 PM CST
Alyce Weber Schmitt says ...
Cheesey Quiche 4 large eggs 6 oz frozen or canned drained spinich 8 oz swiss cheese 4 oz parmitini reggiano 1/2 cup half and half 1 scant teaspoon nutmeg 1 9 inch deep dish frozen pie crust salt and pepper to taste Beat eggs and half and half together add drained spinich add cheeses add seasonings bake 375 for 30 minuets or till eggs are set
02/03/2010 6:11:41 PM CST
Amy Preston says ...
Salad 16 ounces Romaine lettuce 4 ounces baby spinich 1/3 c. chopped green onion 1 c. diced grape tomatos 2 sm. avacado (sliced and the cut to bite size pieces) 6 ounces slice white mushrooms 1/2 c. coursly grated Parmigiano Riggiano 1 clove garlic 1/2 tsp. extra virgin olive oil Rub large salad bowl with olive oil and garlic. Prepare ingredients and toss lettuce, spinich and green onions in bowl arranging arranging avacado, mushroom and tomato on top for colorful presentation. This salad is best when prepared and chilled a few hours prior to your meal. Drizzle with a light balsamic vinagarrete and toss just before serving.
02/03/2010 6:12:40 PM CST
Guido Tanzi says ...
Just to top off a pizza from any of your locations. Most of them totally scimp on the cheese. Is that via corporate direction?? Your location on the North end of Colorado Springs,CO is a case in point!! It is sorta like, Huh!, this is the way we have shown to do it. Other than that, one or two very,very fine shavings of the cheese placed upon the top of large sea scallops and flashed under the broiler brings out an interesting taste.
02/03/2010 6:13:32 PM CST
karen spector says ...
1 lb fresh mushrooms, 1/3 cup grated Parmigiano Reggiano cheese, 1/4 cup bread crumbs, 2 tablespoons of fresh chopped basil, 1 clove of garlic crushed, 1/4 cup of sundried tomatoes chopped finely, 1 tablespoon of olive oil. Mix all ingredients together except mushrooms. Remove stems from mushrooms. Insert filling into mushroom cavity. Place mushrooms on a baking sheet and heat at 350 degrees for 10-20 minutes until tops are slightly browned. Makes a wonderful appetizer.
02/03/2010 6:15:52 PM CST
Josh Davis says ...
Tonight's Dinner: 1/2 pound- 18 month aged Parmigiano Reggiano 1- 6+ year old bottle of Chianti 1- Italian Baguette Serves Two
02/03/2010 6:20:28 PM CST
Hallie Kohn says ...
Just wanted the world to know how much I absolutely LOVE Parmigiano Reggiano. Each little piece I purchase at Whole Foods is an absolute treasure added to all of our favorite dishes. I will try and come up with a great recipe to enter...
02/03/2010 6:20:38 PM CST
Renee McCauley says ...
Salmon Linguine (serves 4) 1 package of prepared smoked salmon (I like the cajun style) 1 small package of petite peas frozen 1 shallot 1 tsp minced garlic 1 tbsp olive oil 2 sprigs fresh basil, minced 1 pint heavy cream 1 package of linguine cooked al dente 1 cup Parmigiano Reggiano grated Salt and pepper to tast Warm the olive oil in a skillet with the chopped shallot and garlic. Add the peas and cook until warm. And the basil until basil is lightly coated. Add the cream and cook the cream until slightly reduced and thickened, careful not to scald, keep temp low. May need to add a tbsp of flour to thicken cream. When sauce is appropriate consistency pour over pasta and toss in salmon and Parmigiano Reggiano, combine and let flavors meld. Enjoy!
02/03/2010 6:21:33 PM CST
Kat says ...
Simple, not fancy. Take one whole egg, scramble it and put it into a small pan lightly dressed with grapeseed oil. Add in a teapoonful of Herbs de Provence with lavender, a few pinches of broccoli sprouts, a teaspoonful of shelled hempseed and crumble a bit of parmigiano reggiano on top. Cook as if you were making an omelette, although no need to fold. Serve immediately with veggies or fruits of your choice ( I like a couple fresh strawberries and blackberries)
02/03/2010 6:24:36 PM CST
Robin Tesoro says ...
Recipe for Minestrone Soup: Have all Ingredients ready: 32oz canned cannelini beans dried bay leaf 3 tablespoons extra virgin olive oil large Onion, chopped 2-3 cloves minced garlic 2 carrots peeled and chopped 1/2" across pieces 2 stalks celery chopped 1/2" across pieces 32oz can of tomatoes whole plum with juice. 2 teaspoons fresh chopped rosemary 2 teaspoons fresh chopped thyme 1 large russet potato, chopped into cubes 1/2" cubes 1 lb butternut squash cubed 1/2" cubes bundle of kale washed and stemmed and cut into strips. 3-4" RIND of fresh Parmigiano-Reggiano cheese and 1/2 cup grated cheese. 1 Tablespoon sea salt 1/2 teaspoon fresh ground pepper pinch red pepper flakes in large heavy pot/dutch oven, put in cannelini beans with 2 quarts of water and bay leaf. Bring to boil and let simmer with lid adjar for one hour. in large pan, heat olive oil and add chopped onion, minced garlic, carrots, celery, rosemary and thyme. Cooked covered until vegetables are softened. add tomatoes and cooked until tomatoes begin to cook down. add this mixture to the other pot with beans. Add potato, butternut squash, kale, Parmigiano-Reggiano rind, salt & pepper & red pepper flakes. add water to cover everything. Bring to a boil. Reduce to simmer and let cook covered until potatoes feel tender about 30 minutes or so. Serve with a sprinkle of fresh grated Parmigiano-Reggiano and a drizzle of olive oil. (Take note: this recipe is ALL ABOUT the rind....it will give the flavor that makes it stand out)
02/03/2010 6:25:05 PM CST
Caroline says ...
I make "mean' veggie lasagna according to my mom. 1 box of lasagna I can/jar of tomato sauce (or if inclined, your own homemade one) 1/2 an onion 1 tbsp garlic 1 bag of baby spinach 1 courgette 1 box of button mushrooms small head of broccoli florets mozzarella cheese parmigiano reggiano seasoning (oregano, parsley, salt and pepper) ********** Par boil broccoli Saute onion in skillet until translucent Add garlic and seasoning Add courgette, mushrooms and broccoli until tender Mix in half of the can/jar of tomato sauce into the skillet Heat through until everything is tender Put a layer of lasagna into a 9X12 baking dish add the vegetable mixture then add mozzarella and parmigiano reggiano Do this two more times until you get three layer thick of the lasagna pasta. Put on top the remaining cheese and tomato sauce Add salt and pepper to taste Put the pan into a 375º F oven covered with aluminum foil for half an hour... the last 15 minutes take toe tin foil off to get a crispy and bubbly cheese topping Serves 8 Best enjoyed with a salad. Enjoy !
02/03/2010 6:29:18 PM CST
Amy Preston says ...
Insalata Gusto 16 ounces Romaine lettuce 4 ounces baby spinich 1/3 c. chopped green onion 1 c. diced grape tomatos 2 sm. avacado (sliced and the cut to bite size pieces) 6 ounces slice white mushrooms 1/2 c. coursly grated Parmigiano Riggiano 1 clove garlic 1/2 tsp. extra virgin olive oil Rub large salad bowl with olive oil and garlic. Prepare ingredients and toss lettuce, spinich and green onions in bowl arranging arranging avacado, mushroom and tomato on top for colorful presentation. This salad is best when prepared and chilled a few hours prior to your meal. Drizzle with a light balsamic vinagarrete and toss just before serving.
02/03/2010 6:30:21 PM CST
Chris Fowle says ...
Inspired by Brazilian "pao de queijo" or cheese bread. Sesame Seed Cheese Rolls 1 envelope active dry yeast 1/4 cup warm water 1 teaspoon sugar --- 1 cup warm water 1/4 cup sugar 2 tblspns shortening 2 tspns salt --- 1 large egg, lightly beaten 1/2 pound (2 cups) grated parmigiano reggiano 1/3 cup toasted sesame seed 4 to 5 cups sifted all-purpose flour 1 large egg white Soften yeast in warm water containing the teaspoon of sugar. Combine the next 4 ingredients. Cool to lukewarm. Add yeast mixture, egg, cheese and sesame seed. Gradually stir in 3 1/2 cups of the flour. Turn onto lightly floured board. Gradually knead in the remaining flour. Knead gently 2 to 3 minutes. Place in a large greased bowl, turning to bring greased side to the top. Cover and let rise in a warm place until double in size. Punch down dough. Form into a ball. Cover and let rest 10 minutes. Shape into small rolls in attractive, assorted shapes. place on lightly greased baking sheets. Brush tops with egg whites beaten only until frothy. Sprinkle with sesame seeds. Cover. Let rise in warm place until double in bulk. Bake in a pre-heated hot oven at 400. 15 minutes or until browned.
02/03/2010 6:30:58 PM CST
Monera says ...
Mine is very easy. I take sheets of Lavish, often whole wheat and tear them into pieces(think chip sized) and then i brush them with olive oil and sprinkle with raw parmigiano and fresh rosemary. I then throw it in the oven at 350 until the cheese melts. It makes a tasty snack.
02/03/2010 6:33:40 PM CST

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