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Nancy Raynaud says ...
This is one of my favorite recipes for a tasty dinner with friends at home, as it can be doubled to accommodate the amount of guests you invite. The sauce may be prepared just before your guests arrive and then covered on the stove to keep warm on low. Always cook the shrimp and scallops just before serving and add to very hot sauce. Serve with a buttery chardonnay from Cuvaison or Frog's Leap Sauvignon Blanc, garlic bread & a salad. Here's the recipe: Linguini with Shrimp and Scallops and Parmigiano Reggiano cream sauce Ingredients: Fresh or packaged Linguini cooked "Al Dente" according to package directions 4 oz. cream cheese A medium bottle of extra virgin olive oil one peeled shallot, finely minced three garlic cloves one pint light whipping cream a large 8 oz. wedge of Parmigiano Reggiano large frozen & thawed shrimp at least 4-6 per person medium fresh or thawed scallops at least 3 per person 1 whole lemon Freshly snipped 5" long garlic chives for garnish (3 on each plate) 2" x 1/8" strips of lemon zest for garnish (2 for each serving) Directions: Start the pasta water to boil ten minutes in advance and cook pasta so it is done right after the shrimp, but before the scallops. Heat a few tablespoons of olive oil in small sauté pan Toss in minced shallots & stir until clear & lightly cooked- do not brown! Add one whole garlic clove to sauce...This will be removed before serving the sauce. Stir in 3 tablespoons butter Add one pint light whipping cream & reduce heat. It is important not to boil the cream, or the sauce may separate. When heated, add cream cheese & stir to melt on medium heat Next---The best part-- Add the grated Parmigiano Reggiano & don't forget the cook must taste for freshness! Stir, and add salt & pepper to taste. Stir again & lower heat to the lowest setting & cover. Cook the shrimp with two whole garlic cloves in some hot olive oil in a wok or frying pan. Squeeze 1/2 a lemon on top. Cover shrimp to keep them moist. Remove the whole garlic cloves before serving. Now, get the pasta into a colander to rinse water off. Cook the scallops in another frying pan on high heat very quickly searing both sides in a bit of butter & olive oil. Dust with salt & pepper before each side is lightly golden browned & starts to firm up & become white on sides. Last thing is to heat the sauce up just before a boil. Again, do not let it separate! Remove the whole garlic clove before serving. Plate linguini, top with at least 5 large shrimp & 3 medium scallops per person. Then top with hot Parmigiano Reggiano cream sauce. Garnish with garlic chives or parsely or fresh basil and a strip or two of lemon zest. Shave a large strip or two of Parmesean on top, or pass a bowl of grated Parmesean. Top with freshly crushed pepper if desired. Bon Appetit! Mmmmmmm.
02/10/2010 11:58:29 PM CST
Emily H. says ...
Tuscan Tomato Dipped-Turkey Panini 1 (30 oz.) can tomato sauce 1/3 cup half-n-half 3 tablespoons coarsely chopped fresh basil 1/4 teaspoon garlic powder 1/4 teaspoon crushed red pepper 1 cup packed baby spinach leaves 4 ciabatta rolls, split 8 oz. thinly sliced smoked turkey breast 4 oz. thinly sliced salami 4 oz. shaved Parmigiano Reggiano 3/4 cup coarsely chopped jarred roasted red peppers 2 tablespoons olive oil In a small saucepan, over medium heat, whisk together tomato sauce, half-n-half, basil, garlic powder and crushed red pepper; allow to simmer while preparing sandwiches. Divide spinach leaves onto roll bottoms; top with turkey, followed by salami, Parmigiano Reggiano, peppers and roll tops. Heat olive oil in a large nonstick skillet over medium heat; add sandwiches and cook 2 minutes. Flip, press sandwiches down using a spatula or heavy skillet to flatten, and cook an additional 2 minutes or until bread is crisp and golden; slice in half diagonally. Divide tomato mixture into four bowls, and serve with sandwiches for dipping. Makes 4 sandwiches
02/10/2010 11:58:39 PM CST
B.J. Rode says ...
Tomatoes Stuffed with Fennel Parmigiano Reggiano 6 medium ripe tomatoes 1 medium fennel bulb,chopped 12 oz. baby spinach 2 anchovies, mashed 1 1/2 Tbsp fresh lemon juice 1 Tbsp Balsamic vinegar 4 Tbsp Extra Virgin Olive Oil 1/4 cup chopped Kalamata olives 1/2 cup grated Parmigiano Reggiano 1/4 tsp kosher or sea salt, 1/4 tsp black pepper 3 Tbsp pine nuts Put spinach, anchovies, lemon juice, balsamic vinegar, olive oil and salt and pepper in blender or food processor and pulse until blended. Put in a bowl with the chopped fennel,olives, and Parmigiano Reggiano - mix well. Cut 1/4 off the top of each tomato and scoop out about 1/3 of the pulp. Also cut a thin slice off the bottom of tomato so that it sits flat on the baking dish. Place all the tomatoes in a shallow baking dish sprayed with non-stick cooking spray. Stuff each tomato with the fennel/cheese mixture and top each with 1/2 Tbsp. pine nuts. Place on a rack in preheated broiler, about 4 inches from heat and broil until heated through and brown, about 3 to 5 minutes.
02/10/2010 11:58:59 PM CST
Gianna says ...
Gianna’s Vegetable Lasagna 12 lasagna noodles 2 tablespoons olive oil 1 cup of broccoli, chopped 1 cup cauliflower chopped 2 carrots, thinly sliced 1 large onion, chopped 1 cup of sliced, fresh mushrooms 2 small zucchini, sliced (one green one yellow) 3 cloves garlic, minced 4-5 cups crushed tomatoes or your favorite tomato sauce 3/4 cup Parmigiano Reggiano cheese 1 (10 ounce) package frozen chopped spinach, thawed 30 ounces ricotta cheese 1 egg 2 cloves of garlic, minced 1 tablespoon of parsley, minced salt and pepper to taste 3 cups shredded mozzarella cheese, divided into three Preheat oven to 375 degrees F. Grease a 9 x 13 inch casserole dish. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large skillet over medium heat. When oil is hot add broccoli, cauliflower, carrots, onions, mushrooms, zucchini and garlic. Saute for 7 minutes; set aside. Heat up tomato sauce. Mix together ricotta, egg, Parmigiano Reggiano, garlic, parsley, salt and pepper in a bowl. Layer tomato sauce, noodles, ricotta mixture, vegetables, spinach and 2/3 of mozzarella cheese, etc until you run out of everything. Cover with aluminum foil. Bake in preheated oven for 25 minutes. Add last 1 cup of mozzarella cheese and bake 10 minutes more until bubbly and lightly browned on top Cool for approximately 10 minutes before serving. Makes 12 servings
02/11/2010 12:06:11 AM CST
Marina Cerin-Stith says ...
Parmigiano Reggiano with honey Cut cheese in small cubes, drizzle generously with favorite honey. Let it sit for about 20 min. and enjoy as an appetizer or even dessert.
02/11/2010 12:30:06 AM CST
Raquel Gaglio says ...
3-4 cloves garlic, minced 1 medium yellow onion, diced 2 tbsp Extra Virgin Olive oil 1/2 tsp salt 1/4 tsp ground black pepper, 1 cup Parmigiano Reggiano cheese, finely grated 1/2 cup Asiago cheese, finely grated 1 package quinoa pasta, any shape desired optional: 1 small bunch of fresh basil In medium sized pan, over medium-high heat, saute minced garlic and diced onion in olive oil; cook until onion is clear. Cook quinoa pasta according to package instructions, drain. In large bowl, combine oil, garlic and onion with quinoa pasta. Add finely grated Parmigiano Reggiano and Asiago cheese, salt and pepper, toss to combine. Garnish with fresh basil leaves and serve.
02/11/2010 12:48:29 AM CST
Ilona Sherman says ...
PARMIGIANO REGGIANO YUMMY CHICKEN SALAD One Pound Chicken Breast 1/2 Cup Chinese Sesame/Ginger Salad Dressing 1/2 - 3/4 Cup Shredded Parmigiano Reggiano 1/2 Cup Vegenaise Wash and slice chicken breast and place in foiled lined pan. Pour dressing over chicken in pan, so it soaks up the flavor as it cooks. Cook for 20 minutes at 425. Once cooked, drain excess dressing and place baked chicken in refrigerator. When cool, shred or slice and place in bowl. Add Vegenaise Mayo and mix in Parmigiano Reggiano. Go Ahead...Taste it! Now make a sandwich...and Eat It! Guaranteed Yummy!
02/11/2010 1:51:13 AM CST
Mary Lee McCallum says ...
Mary Lee’s Whole Wheat Cinna-Parm Applet Ingredients: 1 house made Whole Foods whole wheat tortilla 2 tbsp unsweetened organic applesauce, drizzled (I like Santa Cruz brand) 1/4 of a small organic apple, cubed (choose your favorite variety) 3 tbsp Grated Parmigiano Reggiano cheese Sprinkle of Cinnamon 1/2 teaspoon Whole Foods 365 Extra Virgin Olive Oil 1 organic baby spinach leaf Process: Preheat oven to 350 Place tortilla on baking sheet Add cubed apples, distribute evenly Drizzle with applesauce Grate Parmigiano Reggiano on top, to cover Sprinkle with cinnamon, amount to taste Bake for 7 minutes, then Broil (very carefully) for 1-2 minutes for a browning effect Remove from oven, quickly drizzle with olive oil and cut immediately into 6 triangle wedges :) Plate on a colorful round plate, maintaining circular shape Garnish by placing an organic baby spinach leaf in center Serve piping hot! Serves: 1 (REPEAT for friends & family) This salty, sweet, chunky, crispy, chewy, savory recipe delights all the culinary senses. It makes a splendid solo snack, appetizer, breakfast, or dessert. It also pairs stupendously with organic field greens and a glass of organic wine. Variation: Substitute cubed pair for the apple, and dash of nutmeg for the cinnamon!
02/11/2010 5:20:03 AM CST
Celeste Ligo says ...
Celeste's Italian Beans and Cabbage half head of cabbage cut into cubes, not sliced 2 cups cooked Great Northern (white) Beans 1/4 cup Extra Virgin Olive Oil 4-6 cloves garlic, minced and crushed 1 tsp. red pepper seeds Salt and Black Pepper to taste, optional 1/2 to 1 cup Parmigiano Reggiano handful chopped Italian Flatleaf Parsley, optional In a saucepan saute garlic and peppers seeds in oil, add salt and pepper if desired. Bring 2 cups water in a large pot to a boil and add chopped cabbage, cook til tender, drain reserving some water for later. Put cabbage, beans, olive oil mixture together back in the large pot. Stir well to break up some of the beans to thicken. Add reserved cabbage water if necessary, do not make too thin - should be more like a stew than a soup. Top with freshly grated Parmigiano Reggiano according to taste. (People will swear its made with chicken broth.) Garnish with parsley
02/11/2010 8:31:32 AM CST
Susan Macaluso says ...
Spinach a la Parmigiano 2 tbls olive oil 1 medium onion chopped 2 cloves garlic minced (or more as per preference) 10 oz spinach (baby or regular) 1 heaping tbls unseasoned bread crumbs 4 tbls freshly grated parmigiano reggiano cheese salt pepper Wash the spinach and don't dry. In an 8" or 10" frying pan (preferably a deep one), saute the onions and garlic in olive oil until translucent. Start to add the spinach. If it all doesn't fit in the pan, add some of the leaves and continue adding until all the leaves are wilted, mixing with the onions and garlic. The spinach wilts very fast, in about one to two minutes--don't overcook. At that point, add the bread crumbs and the parmigiano cheese. Stir to coat; the cheese will melt around the spinach. Salt and pepper to taste. Remove from heat and serve.
02/11/2010 9:03:19 AM CST
Kristen says ...
Gluten-Free Parmigiano Reggiano Chicken Garlic Alfredo 1 pound gluten-free pasta 3/4 cup butter 3 cups heavy cream 1 cup grated Parmigiano Reggiano plus extra for sprinkling 12 small garlic cloves (crushed) 3/8 tsp. each of salt & pepper cooked or grilled chicken breasts cut into thin slices parsely (for garnish) Prepare pasta according to package directions, then set it aside. In a saucepan over medium heat cook butter & cream, then add the Parmigiano Reggiano, garlic, salt, and pepper. Continue to cook over medium heat, stirring constantly until sauce thickens to a low boil. Combine pasta, chicken, and sauce. Serve immediately, garnished with parsley and sprinkled with grated Parmigiano Reggiano. For an extra kick, sprinkle freshly crushed garlic on top as well.
02/11/2010 3:11:38 PM CST
Susie Clark says ...
i know i should have already submitted but, just looked inot your site. Tasty & fresh pasta 1 lb. whole wheat pasta 3 cloves of garlic, chopped 3 large tomatoes chopped 1/3 rd fresh spinach, 1/2 c. "Parmigiano Reggiano" Cook pasta, ala dente & drain.saute garlic in Extra virgin olive oil add tomatoes & spinach toss til wilted. Add to pasta and Toss with Cheese. If you want a main dish just add sauted shrimp or chicken.
02/12/2010 3:13:03 PM CST
Wild Mushrooms in Parmesan Baskets (Bolsas de Setas) says ...
I posted this on the 10th, but when I checked back to see if there was any news, I couldn't find it. I know that this is super late, but just in case it didn't go through, I wanted to resubmit. For Parmesan Baskets 8 oz freshly grated Parmesan 2 teaspoons smoky paprika (optional) For Mushrooms ½ lb wild mushrooms (cremini, shiitake, oyster…or keep it simple with baby bellas) cleaned and sliced 3 large garlic cloves, minced ¾ C dry white wine (or sherry—but 1/3 C—much stronger flavor so only use if you like sherry) Pinch hot pepper flakes Salt and pepper to taste Olive Oil for sautéing 2 Tbsp minced fresh parsley Preparation: First, make Parmesan Baskets so they set and cool while making the mushrooms. 1.Preheat oven to 350 degrees, rack in the center of the oven 2.Spoon tablespoon-size mounds of Parmesan, 4-inches apart, on Silpat lined baking sheet 3.Gently spread the mounds into 3 ½ inch circles with your fingers, making sure the thickness is even all around—if they are too thick 4.Bake approximately 4 to 5 minutes or until cheese is melted and bubbles have fused cheese into a light golden, lace like disc. 5.Remove from oven and let cool slightly (like 1 minute) 6.While still warm, press each round over an upturned egg carton or mini muffin tray to form basket making sure that you have at least a small flat bottom While these are cooling, make mushrooms: 7.Warm olive oil in frying pan over medium heat 8.When hot, add garlic and cook to light golden in color 9.Add mushrooms and sautee, coating mushrooms with garlic and oil, approx 2 minutes 10.Add red pepper flakes and sautee for an additional minute 11.Add white wine or sherry and cook an additional 5 minutes until mushrooms are nicely browned and cooked through 12.Add salt to taste Now make the baskets: 13.Turn cooled Parmesan baskets over and arrange on a platter 14.Distribute mushrooms equally in each 15.Garnish each with minced parsley
02/17/2010 8:58:46 PM CST
Colleen Mulligan says ...
Chicken tetrazzini with Parmigiano Reggiano Ingredients: 3 to 4 cups cooked chicken salt and pepper 8 ounces fine noodles or spaghetti, cooked and drained 6 tablespoons butter 8 ounces sliced mushrooms 1/4 cup all-purpose flour 1 cup light cream or half-and-half 2 cups chicken broth 1/4 cup dry sherry 1/3 cup grated Parmigiano Reggiano cheese paprika, optional Preparation: Preheat oven to 425°. Cook spaghetti or noodles according to package directions. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden. In a saucepan, melt 1/4 cup butter; stir in flour, and 1/2 teaspoon salt. Stir until smooth; add chicken broth and cream. Cook, stirring, until sauce is thickened. Add chicken, cooked mushrooms, and sherry; heat through. Place noodles or spaghetti in a buttered baking dish; pour on sauce. Top with Parmesan cheese and sprinkle with paprika. Bake at 425° for 15 to 20 minutes, until hot and bubbly. Chicken tetrazzini serves 8.
02/18/2010 8:32:41 AM CST
Linda says ...
Does anyone know of a really good rotary cheese grater?
06/04/2011 4:51:53 PM CDT
crackers says ...
Hello there, I found your web site via Google even as looking for a comparable topic, your website got here up, it appears good. I have bookmarked to favourites|added to my bookmarks.
11/28/2011 5:04:06 AM CST
laurie doherty says ...
was looking for the recipe for dip/spread that was tested last week parm/reggiano,garlic with lemon rosemary on toasted crustini.?? is it sold on your antipasto bar?
04/09/2014 2:15:50 PM CDT
Nikki - Community Moderator says ...
@LAURIE - Since this was something made in-house, I would suggest reaching out to the store where you tried this to find out if they have a recipe!
04/09/2014 3:13:03 PM CDT

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