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Jason Doty says ...
Augustus Salad in Parm Bowls. 1 head Romaine 1/2 cup Sun-Dried Cranberries 2 Bosch Pears Honey-Cider Vinagrette grape tomatoes Fresh shaved Parm 4 cups shredded parm In 7in non stick pan on med-hi heat, coat pan with shredded parm and cook until just light golden and small air bubbles appear throughout. Quickly place upside down pilsner glass in center of pan and flip over. Shape parm into fluted bowl. Will set within 1 minute. Mix all salad ingredients and place in parm bowls. Top with shaved parm and grape tomatoes.
02/06/2010 4:41:43 PM CST
Teia VanHorn says ...
Spnutty pie 1 cup spinach noodles 1/4 cup shredded Parmigiano Reggiano 2 eggs beaten separately 1 15oz container of ricotta cheese 1/3 cup pecans chopped 1 9oz frozen spinach package 1 lb ground turkey cooked 1 cup tomato sauce Preheat Oven to 350 Grease a 9 inch pie plate In a small bowl mix 1/4 cup shredded Parmigiano Reggiano, 1 cup cooked spinach noodles, and 1 egg beaten pour into pie plate as your crust layer, then mix ricotta cheese, nuts and thawed spinach with the 2nd beaten egg add to the top of the noodle mixture, finally mix together the cooked ground turkey and the tomato sauce add to the top of the cheese to create the final layer, place the dish in the oven for 25-30min
02/06/2010 4:58:16 PM CST
Karen says ...
Grandma Soup This is a super easy recipe that has only a few ingredients, yet tastes much more complex! It feeds a small army, as you will dilute it out the following day after it thickens overnight. I haven't been able to make it since learning that I am celiac, but I'm planning on trying this with millet in place of the pasta. INGREDIENTS: 6 (approximately) chicken thighs 1 small bag of carrots (peeled and cut into coins) 1 small can tomato paste 1 large can of whole peeled tomatoes (don't drain!) 1/2 pound of acini pepe pasta 1/2 cup (approximately) grated parmigiano reggiano (more if you like it really cheesy) Salt DIRECTIONS: 1. Fill soup pot halfway with water. Add chicken thighs and boil for 30 minutes. 2. Add the tomato products and carrots. Add more water until the pot is almost full. Cook until carrots start getting soft (approximately 30 minutes). 3. Add pasta to the pot (don't add too much or the pasta will absorb too much of the water from the soup!). Stir constantly to avoid the pasta sticking to the bottom of the pan. Cook for about 5-10 minutes. 4. Add salt and cheese to taste. Cook until cheese is melted. 5. Serve with fresh crusty Italian bread and butter, and enjoy! NOTES: The cheese WILL stick to the pan and serving spoon (plan on soaking those things in a pan of HOT water with a dryer sheet added overnight and it will come off). This soup is ALWAYS better the second day. It will thicken in the refrigerator, so just add more water, salt, cheese and it will be fine (and you'll probably end up with the same amount you had yesterday, too)!
02/06/2010 4:58:46 PM CST
Jacky McBride says ...
Best Lasagna Ever 1 pkg. wheat lasagna cooked 4 eggs 1 cup cottage cheese 2 cups motzerella cheese 3 lbs of turkey sausage broiled 2 jars (15 oz) White Alfredo Sauce, (I prefer Clssico) 5 large portabella mushroom caps sliced (not diced) 1 large Vidallia sweet onion, sliced (not diced) 4 cups shredded Parmiagiano Reggiano Cheese Sautee onions and mushrooms very lightly in real butter(4 tbls) Spray Pam or use real butter to coat Lasagna Pan Mix Cottage Cheese with 4 eggs and blend thoroughly Layer: pasta, sauce (cover pasta thoroughly but NOT swimming in it, turkey, cottage cheese/egg mix, onions and portabellas. 1 cup motzerella cheese, 1 cup Parmiagiano Reggiano. Layer again, exactly the same. Final layer, top with 2 cups of Parmiagiano Reggiano Cheese. Cover with aluminum foil for first 40 minutes in oven. Take off foil for final 20 minutes for cheese to glow. Oven...375 degrees for 60 minutes. Keep checking for it to get bubbly. Let sit for 10 minutes before cutting. ENJOY Add a spinach salad and cheesy breadsticks and YUM.
02/06/2010 11:28:24 AM 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, green onions and Parmgiano Reggiano 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 vinagarette and toss just before serving. Enjoy!! I apologize for my 3 posts -- please delete the previous posts -- my mistakes have been corrected in the above recipe!
02/03/2010 6:49:19 PM CST
Julie @SavvyEats says ...
Peppery Parmesan Cookies 1/2 tsp. freshly ground pepper 2/3 c. grated Parmigiano Reggiano 1/2 c. flour 1 stick butter, softened Sea salt and more ground pepper Preheat oven to 350. Beat first four ingredients until well-blended. Pat into 1" circles, about 1/8" thick. Lay the circles on a greased cookie sheet, and sprinkle with sea salt and liberal amounts of pepper. Bake for 13-15 minutes.
02/06/2010 9:39:36 PM CST
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
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
Sharon Atkins says ...
Gnocchi with Tomato, Basil, & Parmigiano Reggiano Ingredients Potato gnocchi Garlic cloves (3-4) 1 tbsp olive oil 15 oz. can of tomatoes (or 2-3 large fresh chopped and seeded) Fresh basil (about 1/4 cup chopped) 1/2 tbsp brown sugar Salt and pepper to taste 1/2 - 3/4 cup shredded Parmigiano Reggiano (or more!) Prepare gnocchi from scratch or according to package. Sautee garlic in olive oil. Add tomatoes, fresh basil, and brown sugar and simmer on low for about 20 minutes. Add to gnocchi and stir well. Then add the Parmigiano Reggiano and stir well. Let sit for about 5 minutes for cheese to melt well. Stir again. Serve with extra Parmigiano Reggiano on top! Serves about 3. (I hope I've got the measurements right. I've been making this recipe for years by taste and continually adapt it. So yummy with a good salad and some bread!)
02/03/2010 8:13:27 PM CST
Sonya Lea says ...
STEWED TOMATOES 2 lbs, fresh ripe tomatoes 2 T butter or olive oil 1 medium onion, chopped 2 garlic cloves, minced 1 T chopped fresh thyme 1 T fresh parsley red pepper 4-6 biscuits 1 cup grated Parmigiano Regiano cheese Peel and cut tomatoes into quarters. Cook onions in oil or butter until translucent. Add garlic and sauté a minute more. Add tomatoes, thyme, parsley and a dash of hot pepper with a pinch of salt. Simmer until tomatoes are tender. Stir in 4 – 6 day old biscuits to absorb some of the liquid. Top with grated Parmigiano Regiano cheese. Bake at 350 degrees for thirty minutes, or until bubbling. Serves 4 as a side dish.
02/03/2010 8:15:57 PM CST
Mary Mattis says ...
Parmigiano Reggiano and pita crackers! Yummy!
02/03/2010 8:14:50 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
Angel Stork says ...
10-minute Spinach-Cheese Omelet! Heat small saute pan, medium high Add 1 Tbs. olive oil. Add 2-3 Tbs. minced shallot, saute 2-3 minutes Add 2 cups organic raw baby spinach, saute to reduce Meantime Turn oven on to 'Broil' Whip up two medium or large eggs Add pinch of salt and pepper Add to spinach-shallot mixture, coat the pan When egg is beginning to cook in the center, about 3 minutes, smother with grated Parmigiano Reggiano cheese, 1/3-1/2 cup Slide under the broiler for 1 minute or less to finish cooking egg and brown the cheese. Slide the omelet onto a plate and garnish with your favorite salsa (I prefer tomatillo), avocado slices, fresh or sundried tomatoes, chopped cilantro Serve with toast and homemade tomato jam, if you have some. (I love the way my tomato jam brings a sweet bite to balance the creamy sharpness of the cheese! I know not everyone has tomato jam, especially not like mine. But I digress...I often make this omelet, and the reggiano is THE perfect cheese compliment the spinach. Sometimes I get it down to 7 minutes!) Creative Substitutions/Additions: Sundried tomatoes, add with the egg Pepitas or pigniolis feta cheese (under the reggiano) chopped cooked bacon or sausage broccoli instead of spinach sliced, sauted yellow or maui onions cooked shrimp or crab chopped mushrooms, peppers or other veggies to the saute Yum
02/03/2010 10:08:30 PM CST
Michele Bello says ...
Big D's Peas and Cheese Needed for recipe: 1 package sliced mushrooms (I use baby portabellos) 1 large onion sliced 2 to 3 cloves chopped garlic 1 can early June Peas (drained) 1/3 cup shredded Parm Reggiano cheese 1 tbsp Olive Oil In a large skillet heat oil and add onions and garlic. Saute until onions and garlic begin to carmalize. Add sliced mushrooms and cover so they saute with onion and release their juices. Once the mushrooms soften and begin to brown and release their juices stir in the drained peas. Add the cheese, cover and let the cheese melt over the peas, onion mixture. Serve with a sprinkle of fresh or dried basil. THIS is a recipe I've had for years that I got from watching my ex-father in law cook! It is AWESOME as a side or mix it in pasta! It is even better the next day. Enjoy!
02/03/2010 9:50:39 PM CST
Robin Broyles says ...
“Parmigiano Reggiano Recipe Contest” entry Crock Pot Italian Chili - AMAZING but easy! 1 lb. Italian sausage 1 lb. All natural ground beef 1 green bell pepper, chopped 1 onion, chopped 3 portobell mushrooms, chopped 1 small jar pitted black olives 1 small jar pitted green olives 2 large jars tomato sauce 1 large can tomatoes (not drained) 1 clove garlic (or 3 tbs. already diced garlic in a jar from produce section of Whole Foods) Fresh Basil and fresh oregano, to taste 1 C red wine Freshly-grated Parmigiano Reggiano Brown Italian sausage and ground beef. Add onion and bell pepper while meat is cooking, and cook until onions are clear. Drain, and pour into crock pot. Add all the other ingredients except the Parmigiano Reggiano. Let simmer on low for at least three hours. After placing a serving of Italian chli in bowl, top with freshly-grated Parmigiano Reggiano just before serving. Serve with garlic bread.
02/03/2010 9:52:03 PM CST
Elizabeth Cecelski says ...
Deceptively simple - it depends entirely on the quality of the ingredients. It seems almost too simple, but it is fabulous. I learned it from my dear French-Swiss friend, Isabelle, when I lived in Geneva. Nice in a glass bowl where you can see the layers: A good layer of arugula, washed and dried A layer of fresh Roma tomatoes, sliced thinly (other kinds of fresh tomatoes are OK too) A scattered layer of really good parmesan shaved thinly - not too much Sprinkle lightly with balsamic vinegar, olive oil, salt and fresh ground pepper Repeat layers a few times Can keep at room temperature for a while
02/03/2010 9:52:29 PM CST
Jill Curran says ...
Regianno Roasted Potatoes 8-10 organic red potatoes, cut into 1 to 1 and 1/2-inch pieces 2-3 T. organic olive oil 1/2 bunch organic green onions, chopped 1 T. bulk herbes do Provence salt and pepper 1-2 oz. Parmigiano Reggiano, or more, shaved with a vegetable peeler Toss potatoes with olive oil in a parchment paper-lined baking pan. Bake at 375 degrees for 45 minutes total with a ahallow pan of water on rack below, stirring once or twice. When nearly done add green onion and herbes do Provence, stir, and return to oven. When potatoes are nicely roasted, remove from oven, add salt, pepper, and Parmigiano Reggiano, toss, and serve warm.
02/03/2010 9:52:46 PM CST
Kendell Champion says ...
Roasted Veggies Tossed With Parmesean Add as much as you want of the following and cut in large chunks about 1 1/2 inch thick: White Onion Crushed Garlic (lay flat on counter and smash with the side of a knife) Shallot Carrot Parsnip Potato Zucchini Parmesean Cheese Top with a drizzle of olive oil and some sea salt. Roast in a pan for about 20 min or until soft but not soggy or burnt. When done, put the veggies in a bowl and top with freshly grated Parmesean Cheese. You can serve this as a side dish with meat. I also like to add this to a tomato soup. It gives a plain tomatoe soup lots of texture and flavor. Sprinkle the parmesean cheese on top of the soup or melt some over some fresh bread for dipping in the soup. Delicious and kid friendly!!! Make extra-leftovers heat well. Zucchine
02/03/2010 9:53:14 PM CST
Barbara Grasso says ...
Stuffed Leg of Lamb Sicilian style 1 leg of lamb 5 lb (boned) This recipe may be used in one of 2 ways, butterfly the lamb and stuff with the following ingredients or make multiple one inch slits in the lamb with a sharp knife and fill with the ingredients. I prefer to slit the lamb and have the cheese bubble over to give the lamb a great tasing crust. Parmigiano Reggiano 1/2 lb cubed i inch Provolone cheese 1/2 lb. cubed 1 inch garlic cloves peeled and diced parsley, Italian flat leaf preferred, chopped 1 tbsp extra virgin Olive oil salt and freshly crushed black peppercorns. Wash and dry the lamb. Rub with the Olive oil Salt and pepper all over If stuffing a butterflied lamb,spread the ingredients on one side of the lamb, close and tie with Kitchen twine. If stuffing the slits add the garlic and parsley, then the provolone cheese and lastly the Parmigiano Reggiano. Place on rack in roaster pan. Bake in 350 degree oven for 20 minutes per pound or follow lamb cooking guide for the doneness you prefer. I serve this with a creamy mushroom risotto but you can bake peeled and quartered potatoes in the roasting pan, along with the lamb. A tossed green salad compliments the meal nicely. When lamb is done, slice and serve. Buon'appetito
02/03/2010 9:57:41 PM CST
Amy C says ...
Arugula and Pecan Pesto Fettuccine Ingredients: Course Salt and Black Pepper 1 pound whole wheat fettuccine 1 cup pecans chopped 1/2 cup extra virgin olive oil 1/2 cup of green beans 2 cups of arugula 4 garlic cloves (chopped) 1/3 cup of grated Parmigiano-Reggiano 1/2 cup shredded carrots 1/4 teaspoon ground nutmeg 4 medium scallions Preparation: Prepare Fettuccine as directed. Toast the nuts and set them aside. Boil the green beans and carrots for about 3 minutes in an inch of boiling salted water. Drain the veggies and then saute them in 2 tablespoons of the olive oil and the garlic. Then make the pesto by combining pecans, arugula, nutmeg and Parmigiano-Reggiano cheese in the food processor. After those ingredients have been chopped slowly stream in the remainder of the olive oil. Salt and pepper your completed pesto! Now combine everything in a bowl with the cooked pasta. Enjoy!
02/03/2010 10:00:27 PM CST
Jennifer Daemon says ...
Jennifer's Chicken Parmesan (no measuring required with restaurant quality results!) 1 loaf prepared french bread 3 boneless, skinless chicken breasts 1 egg, lightly beaten Handful parmigiano reggiano Bottled marinara Mozzarella or Provolone cheese Bake one half of prepared french bread according to package directions; reserve second half for later use. Let cool. Tear cooled loaf into pieces and place into food processor. Pulse until crumbs are pebble in size. Combine in shallow bowl with parmigiano reggiano so you have a 2:1 (bread:cheese)ratio. Heat large, oven safe, non-stick skillet over medium high heat. Drizzle with olive oil so pan is evenly coated. Bake reserved prepared french bread while preparing chicken. Cut each chicken breast in half, horizontally, so that you have 6 total chicken breasts. Dip each breast into egg and then dredge in bread/cheese mixture. Place each breast into hot pan and pan fry on one side for 3-4 minutes; flip chicken towards you and pan fry additional 3-4 minutes. Pour bottled marinara around chicken breasts and top with mozzarella or provolone cheese. Broil until cheese is melted, brown, and bubbly. Serve chicken parmesan and marinara with angel hair pasta along with reserved prepared french bread.
02/03/2010 10:02:20 PM CST
Colleen Holland says ...
Meatballs and Spaghetti 1 lb ground beef 1/2 C unseasoned bread crumbs 2 cloves garlic minced 1/3 cup parmigianno reggiano 1/2 TB dried basil 1/2 TB dried oregano 1 TB finely chopped parsley 1 egg Salt and pepper to taste Heat a pot of your favorite marinara on the stovetop. Mix the above ingredients thoroughly with your hands. Shape balls about 1.5-2 inches in diameter and drop into sauce. When all the meatballs are in the sauce, gently stir to make sure they are all submerged. Simmer on low for several hours (3-5 depending on size) stirring only occasionally and very carefully as to not break the meatballs. Serve with your favorite long skinny pasta, a side salad, and of course garlic bread topped with some more parmigiano reggiano. * I always double the batch and freeze leftovers. Haven't met a person yet who doesn't enjoy this meal:)
02/03/2010 10:02:53 PM CST
Renie Hamilton says ...
Cheezy Eggs(Scramble 3 eggs, quarter cup half and half or cream, handful of spinach, and quarter cup of grated Parmigiano Reggiano Cheese. Salt and Pepper, to your taste. Yum, Yum. Serve with Toast and Fruit.
02/03/2010 10:05:07 PM CST
Paula Peabody says ...
Have many favorites..however, my family enjoys this one the best...a gluten free recipe. Spaghetti Carbonara 1/2 pound Nieman Ranch Applewood Smoked Bacon, cooked until crispy, and crumbled 3 Garlic cloves chopped freshly ground black pepper to taste 1 package Tinkkyada Spaghetti 3 eggs..beaten 1/4 tsp sea salt 1 cup of Parmigiano Reggiano Cheese - grated 4 tablespoons chopped Italian Parsley Cook Tinkyada pasta acording to directions. Drain and rinse. Set aside. While the pasta is cooking place bacon in a large saute pan and cook until crisp. Remove bacon from the pan. Pour off bacon fat, leaving a bit. Turn heat to medium low and add garlic and freshly ground black pepper...saute for about a minute. Return the bacon to the pan and add the pasta. Whisk the eggs and add the salt to the eggs. Remove the pan from the heat. Add egg mixture and whisk quickly until the eggs thicken, but do not scramble. Add the grated Parmigiano-Reggiano. Check seasonings and add salt and/or pepper if needed. Place pasta into serving bowls and garnish with parsley.
02/03/2010 10:05:09 PM CST
Victoria Holladay says ...
Italian Meatballs ala Victoria Ingredients: 2 lbs. lean ground beef 1 1/2 C Parmigiano Reggiano cheese (grated very fine) 2 T dried ground oregano 2 T dried basil leaves 1 T crushed garlic 3/4 tsp. sea salt 3/4 tsp. freshly ground pepper 2 T extra virgen olive oil 2 eggs Mix ingredients together and form into 2" diameter balls. Fry in olive oil, turning frequently until all sides are brown. If eating meatballs only, test for doneness (don't overcook!) If using meatballs in marinara, place them in heated sauce to finish before they are cooked through. Serve with your favorite pasta and add some extra Parmigiano Reggiano on top!!
02/03/2010 10:08:24 PM CST

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