Whole Story

The Official Whole Foods Market® Blog

 

1 Comment

Comments

Laurie Coursey says ...
1 stick of salted butter 1 package of thin spaghetti noodles 1 clove of chopped garlic 2 cups of cooked no tail shrimp 1 cup of grated Parmigiano Reggiano Cook noodles until done in a differnt pan melt butter and saute shrimp with garlic for 15 mintues or until done pour mixture over noodles put grated Parmigiano Reggiano on top and bake on 400 degrees for 15 minutes or until melted and browned slightly.
02/03/2010 2:34:22 PM CST
Beth Drake says ...
Mashed Cauliflower with Boursin and Parmigiano-Reggiano! Ingredients: 1 cup of chicken broth (or vegetable broth) 1 large head of cauliflower 1/3 cup of boursin cheese 1/4 cup of parmigiano-reggiano cheese 1/4 cup of chives (optional) 1 tblsp olive oil 1) Add chicken or vegetable stock and 1 tblsp olive oil to a large sauce pan. 2) Trim the stem and stock from the cauliflower and set the "head" in the pot. 3)Cover and bring to a boil; reduce heat to medium and cook until tender (about 8 minutes). 4) Mash the cauliflower with a fork or mashing tool while still on the burner (med. heat) 5) Cook some of the liquid off while you add the cheeses to the pan 6) As it thickens, turn off the heat and season with salt and pepper. Stir in chives last and serve! So yummy!
02/03/2010 2:38:04 PM CST
Renee Dreznes says ...
Brussel Sprout Salad with Parmigiano Reggiano and Brown Butter 1 1/2 pound fresh brussel sprouts 1 fennel bulb 5 tablespoons butter 5 tablespoons fresh lemon juice 1/4 cup fresh dill – chopped 1/2 of a red onion – finely diced 1/3 cup of grated Parmigiano Reggiano – Plus more for garnish Salt and pepper To make the brown butter: Melt butter in a saucepan over medium heat, stirring to make sure it does not burn. The butter may begin to foam, which is normal, continue to stir until the butter turns brown. Remove from heat and set aside. Thinly slice the brussel sprouts and fennel using a mandolin or a sharp knife. Place the shredded sprouts, fennel and red onion in a large mixing bowl and toss gently with the brown butter, lemon juice, dill, season with salt and pepper. Add the cheese and toss once or twice to distribute it evenly throughout. Generously shave more Parmigiano Reggiano on top to garnish. Enjoy!
02/03/2010 2:40:40 PM CST
Angela Garcia says ...
Parmigiano Reggiano Zuccini & Squash 2 zucchini 2 yellow squash 1 cup grated Parmigiano Reggiano 3 cloves garlic 5 tblsp Italian dressing (home made) 5-7 roma tomatoes 3 green chili peppers heat Italian dressing in pan, chop/mince garlic cloves and sauté slice zucchini & squash and add to pan while cooking chop tomatoes and chilis and then add in to pot/skillet top with 1/4 of the Parmigiano Reggiano and cover, I let it cook for a while on med/low heat and then go back and stir and add more of cheese a couple times prior to serving & then again right before serving mmmmm Enjoy! Angela
02/03/2010 2:44:57 PM CST
Angela Marie says ...
originally got this simple recipe from my aunt, but kept adding tasty ingredients to it & made it my own. Her original recipe included the top 5 ingredents... 1 pkg spaghetti noodles (make sure they're nice & HOT) parm to taste 1/4 c butter lemon pepper to taste 1 TBSP olive oil... See More combine above ingredients, add below ingredients: 1 c cooked, cubed meat (I use leftover meats: chicken, pork) 1 c steamed broccoli 1/4 c sliced olives 2 cubed fresh tomato toss everything together, enjoy! (I also have added mushrooms, bacon... it's an easy recipe, very easy to adjust & add what you like)
02/03/2010 2:48:00 PM CST
Ron Dunlap says ...
Summer Tomato 4 large beefsteak or ugly tomatos 2 cups diced yellow squash 2 cups diced zucchini ½ lb of pancetta diced 2 tbs EVOO 1 1/2 cups of freshly shredded Parmigiano Reggiano Cut tops off of tomatos and save, remove pulp from tomatos and discard. Save tomatos for later step Dice tops of tomatos Heat large skillet to med high heat Sauté pancetta, drain and set aside saving grease in pan for next step Add EVOO, zucchini, squash and chopped tomato tops to pan with pancetta grease, sauté till tender about 10 mins. Add pancetta and 1 cup of Parmigiano Reggiano to melt. Preheat oven to 375 degrees. Allow mixture to cool Stuff tomato shells with mixture and top with remaining Parmigiano Reggiano. Cook for 30 mins. Serve.
02/03/2010 2:48:40 PM CST
Lee Chong says ...
Crab Linguine in Alfredo sauce Ingredients : (3 servings) 3/4 lb Linguine 11/2 cups fresh crab meat 1 cup sliced portabello mushrooms 1 Tbsp butter 1 Tbsp olive oil 2 cloves garlic, finely minced 2 shallots, thinly sliced 1/2 Tbsp all-purpose flour 1 cup 1% milk 1 Tbsp brandy 1/4 cup grated Parmeggiano-Reggiano, plus more to be grated on top of the pasta 1/4-1/2 tsp kosher salt fresh basil, jullienned freshly ground black pepper 1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Drain and set aside. Reserve 1/2 a cup of pasta water if needed later. 2. Into a wide heavy bottomed saute pan, add the olive oil and butter. 2. When the butter has melted and the oil is hot, add garlic and shallots and fry on medium heat, until fragrant. Be careful not to burn the garlic though, or else your sauce may be bitter. 3. Toss in the mushrooms and season with some salt and pepper. Fry until the mushrooms have softened. 3. Sprinkle the flour over the mushrooms and stir until the flour is fully cooked. 4. Slowly whisk in the milk. Keep whisking until the flour has incorporated into the milk. 5. Bring to a simmer on medium to low heat, then add the 1/4 cup Parmigiano Reggiano cheese and season with salt and pepper to taste. Cook until the sauce has slightly thickened. 6. Add the brandy and gently stir in the crab meat. Bring the sauce back up to a slow simmer. 7. Add the cooked linguine and basil into the pan, and gently stir so that the pasta is completely covered in the Alfredo sauce. If the sauce is too dry, add some of the reserved pasta water. 8. Plate and serve with grated Parmigiano-Reggiano.
02/03/2010 2:56:13 PM CST
Danielle Shanley says ...
Brown Rice and Parmigiano Reggiano Salad 10 oz cooked organic brown rice 1 c organic corn 1 c organic baby spinnach (roughly chopped) 1/2 c Parmigiano Reggiano 1/2 c chick peas 1 tsp. dried oregano 1 tsp. dried basil 2 Tbs. extra virgin olive oil sea salt and pepper to taste Cook rice and corn according to package directions. Roughly chop the baby spinnach. Mix Corn, Rice, and Spinnach in a medium size bowl. Rinse and drain chick peas and then add to rice mixture. Add olive oil, basil, oregano, salt and pepper. Stir rice mixture until evenly combined. Add Parmigiano Reggiano and toss lightly. Can be served warn or cold. Makes aprox. 4 servings. I enjoy it with some warmed or toasted Nan bread.
02/03/2010 3:02:09 PM CST
Terri Nelson says ...
...Parmesan Lace Wafer... also known as the Frico, which is Italian for 'little trifles.' *8-10 ounces (4 cups) Parmigiano Reggiano, grated by hand with the fine holes of a box grater *1 Tablespoon all-purpose flour *1 Tablespoon garden fresh herbs, rough chopped, such as rosemary, sage, parsley, chives, cilantro. Toss the grated cheese and flour together in a medium bowl. Heat a medium sized, non-stick skillet over medium heat. When nicely warmed, sprinkle cheese mixture into a 5" circle, using a 'light' hand, beginning in the center and working in circle motion. Lightly sprinkle 1/2 tsp. of fresh herbs on cheese, cooking until the Parmesan begins to melt. *Watch the process...as the cheese melts, a fine, lacey pattern develops. This takes about 1 to 2 minutes and then turn over with an off-set spatula and continue for another minute. Remove from pan and drape the pliable frico onto a rolling pin, inverted ramekin or shot glass.Continue with remaining mixture. As they cool, they will take the form of a basket or shell, just perfect for filling. Now, the frico can be placed on top of a steaming bowl of soup or used as a shell for feather light salads, or in a clear dish. Absolutely delicious and people adore them. Makes about ten.
02/03/2010 3:02:33 PM CST
Christine Izzo says ...
This is quick and VERY EASY! 8-10 oz. whole wheat/grain pasta ( i like penne!) 1 pt. grape or cherry tomatoes cut in half (or 3 medium ripe tomatoes)... See More 2 TBSP Extra Virgin Olive Oil 4 cloves garlic - minced 8 oz. baby spinach salt/pepper to taste Bunch of FRESH Basil - broken apart (the more the better!) 1 1/2 cups chicken broth 1 sm can white or cannelli beans Parmigiano Reggiano Cheese (Lots) Put water in the pot and start to boil while your making the rest of this recipe. Drain and rinse beans. set aside. Heat skillet add olive oil, tomatoes, garlic, salt/pepper & basil about 3-4 min. just until soft. Add chicken broth, beans and spinach and let simmer for 5 min. at the most. You don't want to overcook the spinach. Drain pasta and add to the skillet. Top with Parmigiano Reggiano cheese and enjoy!
02/03/2010 3:16:11 PM CST
Lynda Mahana says ...
GREEN BEAN AND ARTICHOKE CASSAROLE A dish that receives raves because the cheese brings simple canned vegetables to life! 3 Cans Artichoke Hearts in water 3 Cans French style String Beans 1 to 1 1/2 cup Italian Bread Crumbs Fresh squezzed Lemon Juice to taste 3/4 C grated Parmigiano Reggiano Cheese 3/4 to 1 C Extra Virgin Olive Oil Granualted Garlic Powder to taste Mix ingredients together in a large bowl. Grease a 9X13 pyrex dish and pour in mixture. Sprinkle a thin layer of Bread Crumbs over the cassarole. Bake at 350 degrees until dish is piping hot, approximately 30 minutes.
02/03/2010 3:34:36 PM CST
Lissa Brooks says ...
Quick and Easy Chicken Parmesan This is a dish I've made several times - no need to measure anything out and takes only about 20 minutes to prepare. Don't let the long list of steps fool you!! Ingredients: Chicken breasts (1-4) Pasta Breadcrumbs - about a cup 2 eggs All-purpose flour - about a cup Salt and pepper - to taste Dried basil and oregano - about 1t. each Good quality parmesan cheese 1 jar of pasta sauce - your choice ---------------------------------------------- • Begin by boiling water for pasta - make sure to add salt to your water! Any pasta will do, but spaghetti, rotini, penne, rigatoni, and similar are especially appropriate. • In a shallow dish, beat two eggs until thoroughly blended, set aside. • In another dish, combine a couple of handfuls (about a cup) of dry breadcrumbs, a few pinches of salt and pepper, a teaspoon or so each of dried basil and oregano and about half a cup of grated parmesan cheese. Set aside. • In a third dish OR a plastic bag, add about a cup of flour. Set aside. • Heat a large sauté pan over medium heat and add a few swirls of olive oil to coat the pan. • With your flour, egg mixture, and breadcrumb dishes lined up next to each other, take up to 4 chicken breasts (double the breading mixture for more) and dip each one into the flour, then the eggs, then the breadcrumbs and set on a plate. Repeat until all chicken breasts are coated. • Add each chicken breast to the heated sauté pan, making sure there is sufficient space between each breast. • Add your pasta to the boiling water and cook until done (check the package - they usually have a time listed). • Cook chicken breasts until medium golden brown on one side, then flip and continue cooking until breast feels firm and registers 165° on an instant-read thermometer. You can also cut into a breast to ensure the breast is white and that no pink remains. • Remove breasts from pan and add 1 jar of pasta sauce to the pan. Heat through. • When pasta is done, drain and pile onto dinner plates. • Serve by topping pasta with a chicken breast, then smothering both in heated sauce. • Top with lots of grated parmesan cheese.
02/03/2010 3:38:58 PM CST
Grace Piper says ...
Parmigiano Reggiano! This is a terrific appetizer for parties that I love because I can make it ahead of time and have it on a sheet pan ready to go into the oven. Parmigiano Reggiano stuffed Figs Ingrediants: Parmigiano Reggiano, hunked using a fork to keep the lovely crystalline structure& Fresh Figs, or dried & rehydrated by microwaving in a covered bowl with 1 Tbsp water for 25 seconds or until softened Enough slices of good smoked bacon for each fig Honey for drizzling Directions: Put bacon on a cookie sheet and bake at 400 just until softened/halfway cooked, 5 - 7 minutes. Let cool. Cut the fig stems off, kitchen scissors are great for this, and quarter the fig just half way through to create a crevice for stuffing. Stuff with a piece of Parmigiano Reggiano and wrap with a bacon slice. Place the figs on a sheet pan with the end of the bacons tucked under. You can also use a toothpick to secure the bacon. Grill, or bake at 450 degrees until bacon is crisp. Serve drizzled with honey. Honey is key to this.
02/03/2010 3:51:46 PM CST
Leanne says ...
Turkey Sausage, Pea & Pasta Bake 1 pound whole wheat spaghetti or other shaped pasta 3/4 pound Italian turkey sausage 1 tablespoon olive oil 2-3 garlic cloves, pressed or minced 1 can of peas, drained 1/2 cup heavy whipping cream 1/2 cup milk 1/2 cup grated Parmigiano Reggiano 8 ounces fresh mozzarella, cut into small cubes Cook the pasta to al dente. Drain, saving 1/2 cup of pasta water for later. Cook turkey sausage in a skillet until done. Transfer to a bowl or plate. In the same skillet you used for sausage, heat the olive oil and add garlic. Saute for about one minute and add the peas, sauteing until warmed and slightly browned, about 4 minutes. Add the sausage back to the skillet. Pour in cream, milk and pasta water and simmer about 5 minutes. Pour over pasta and stir in the Parmigiano Reggiano and half of the mozzarella. Season with salt and freshly ground pepper. Spread entire mixture into a 9x13" baking dish and top with the rest of the mozzarella. Broil on high for about 5 minutes until lightly browned. Yum!!
02/03/2010 4:44:24 PM CST
Alan McLaughlin says ...
Aloha all, Here is a recipe that is a Whole lot of fun & tasty Goodness... These are really hot when first out of the oven, but must be worked with while still very warm for best results. Parmigiano Reggiano Crisps 2 cups Parmigiano Reggiano ( grated, rough ) 1/8 cup AP Flour 1 tsp Black Pepper ( fresh ground ) 1 tsp Rosemary ( fresh, chopped fine ) 1 tsp Crushed Red Chilis Method: Parmigiano Reggiano should be grated fresh or pre grated in the specialty department. Do not used fine grated, the crisps will not hold together well. Mix all ingredients together, place 1/3 portions on parchment lined sheet pan, level out cheese on sheet pan evenly. Allow 1" between portions as they will spread a bit. Place in 375' oven and allow to brown for 6-8 mins. Time will decrease if Useing a convection oven. Be aware that once they begin to brown on the edges they will finsh quickly. Remove from oven, place each crisp on top of small inverted bowl. They will form loosely to bowl. Remove when cool, use these for a cool salad bowl. Roll while still warm for a garnish once cooled. Should be used in a couple of days as they will soften. Then they are no longer a crisp. Enjoy Alan
02/03/2010 4:52:05 PM CST
Noemi Martinez says ...
Spinach & Artichoke Dip 1 cup low fat mayo 1 cup low fat cream cheese at room temperature 1 1/2 cup parmigiano reggiano grated cheese (reserve 1/2 cup for topping) 1/2 cup mozzerlla grated cheese 1 can artichoke hearts 1/2 cup frozen spinach thawed and chopped 1/2 cup chopped onions 1 clove minced garlic pinch of pepper flakes salt and peper to taste 1/2 cup chopped tomatoes (save for topping) Blend all ingredients until smooth pour into an oven safe baking dish sprinkle remaining 1/2 cup parmegiano reggiano cheese on top bake at 350 for 30 minutes until bubbly hot remove and sprinkle fresh cut tomatoes on top serve dip hot with corn chips, pita chips or cut veggies
02/03/2010 5:01:56 PM CST
Divya Kulkarni says ...
Butter Poached Diver Scallops With A Grape Tomato And Japanese Cucumber Salad Lemon-garlic Oil Parmigiano Reggiano Foam Recipe Ingredients •For the scallops •12 U-10 Diver Scallops, best quality you can find, scored on one side •5-6 cups water (enough to cover the scallops when they are immersed in the poaching liquid •8 Tbsp. Unsalted Butter •3 Tbsp. Extra Virgin Olive Oil •Kosher Salt •For the salad/oil: •24 each, Grape Tomatoes, halved •1 Japanese Cucumber, peeled, seeds removed, cut into 1/8" dice •2 tsp. Fresh Thyme •3 cloves Fresh Garlic •Fresh Lemon Juice to taste •Kosher salt to taste •Extra Virgin Olive Oil •For the Parmesan Foam •1/2 cup Heavy Cream •3/4 cup Water •1 cup finely grated Parmigiano Reggiano •Kosher Salt to taste •1 1/2 tsp. Lecithin Directions 1.In a non-reactive container, combine the tomatoes, cucumber, and thyme with enough EVOO to cover. Smash the garlic cloves, rough chop them, then add salt and using the flat of a chef's knife, make a paste with the garlic and salt then add to the oil. Season the salad to taste with fresh lemon juice and salt then let the vegetables marinate for at least two hours or overnight. Bring to room temperature before serving. 2.In a large sauce pan, combine the cream and water and heat over medium until hot. Whisk in the cheese until it is incorporated into the liquid. Season to taste with salt (the liquid should be fairly salty or else when you foam it there won't be as much flavor), whisk in the lecithin and keep warm. The cheese wil eventually clump but don't worry about it. 3.In a large skillet, heat the water for the poaching liquid along with the butter and olive oil until 160 degrees. Season the poaching liquid with salt (it should taste like salt water, similar to pasta cooking water. Place the scallops in the poaching liquid and cook until about medium doneness. Try to maintain a consistent water temperature. Remove the scallops and place on paper towels to dry. 4.To plate, place two scallops in a bowl or plate. Spoon some of the salad as well as the infused oil on and around the scallops. Using an immersion blender, foam the parmesan liquid and spoon on top of the scallops and serve immediately.
02/03/2010 5:08:53 PM CST
CK Hall says ...
Hot Artichoke/Parmigiano/Green Chile Dip Heat oven to 350 deg. Mix together: 1 cup mayonnaise 1 cup shredded Parmigiano Reggiano cheese 1/2 cup chopped green chile 1 can artichoke hearts (not in oil) chopped. Place in round nonstick cake pan or similar stoneware and bake for 30 minutes until brown and bubbly (You can finish with 1 minute under broiler if desired) Chop and mix together: 3 Roma tomatoes, 1 avocado, 2 green onions, and fresh cilantro to taste. Spread on top of dip. Serve with fresh baguette slices or tortilla chips. Enjoy...Bon Appetit!
02/03/2010 5:12:28 PM CST
SweetBarbarella says ...
Bites of Heaven: Place one slice Parmigiano Reggiano on top of your favorite cracker and lightly drizzle with honey. Eat. *SWOON*
02/03/2010 5:13:10 PM CST
Eileen Wilcox says ...
Rosemary Parmesan-Laced Bread: Makes 12 servings Bake at 400 degrees for 35 minutes. 1 pkg active dry yeast 1/1-4 C warm wter 2 tsp. sugar 4 to 4-1/2 C all-purpose flour 2 tsp. salt 2 tsp. chopped fresh rosemary 2 tsp. dried minced onion 1/8 tsp. cayenne pepper 2 T. Olive Oil 1/2 C shredded Parmesan cheese 1/2 C shredded Asiago cheese 1 egg beaten w/1 T. water Sprinkle yeast over 1/4 C of the warm water in a glass measuring cup. Stir in 1 tsp. of sugar. Let stand for 10 minutes (mixture will foam). Stir together 3-1/2 C of flour, salt, rosemary, minced onion, cayenne pepper and remaining teaspoon sugar. Pour yeast mixture into flour mixture and add remaining 1 C warm water and the olive oil. Stir to form a ball, mix together the cheeses and add 3/4 C to the dough. Turn out onto a well-floured surface, knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic. Lightly grease a large bowl w/olive oil and place dough in bowl and turn to coat. Cover w/plastic wrap and let rise in a warm place for 1-1/2 hours until doubled in size, then punch dough down. Roll out dough into a 20x8 rectangle on a lightly floured surface. Roll up from short side. Fold ends under loaf and place seam-side down in a greased 9x5x3 loaf pan. Loosely cover with plastic wrap and let rise in warm place for additional hour. Heat oven to 400 degrees, brush top ofloaf w/egg wash, sprinkle with the remaining cheese and if you desire add poppy seeds or sesame seeds. Bake at 400 for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to cool on a rack.
02/03/2010 5:14:13 PM CST
Emily Gunselman says ...
Cauliflower puree with Parmigiano Reggiano One head of cauliflower - steamed 1/2 - 1 cup chicken stock 1 cup Parmigiano Reggiano salt and pepper to taste In batches, in the blender blend all ingredients until smooth. All the cauliflower will not fit in the blender - so you'll need to do it in at least two batches. Add the chicken stock as you go until smooth consistance. Pour into individual ramekins, sprinkle with more Parmigiano Reggiano. Put under broiler until the cheese turns light brown. Enjoy!
02/03/2010 5:28:19 PM CST
Jenna says ...
Parmigiano Reggiano Spinach/Basil/Walnut Pesto two 5 oz packages of baby spinach one bunch fresh basil 1/2 cup walnuts 2 tbsp. lemon juice (fresh is best) 1-1/2 cloves garlic chopped 1/2 cup of "garlic olive oil" 1 cup shaved Parmigiano Reggiano Sea Salt (optional) Sweet French Baguette and/or Sourdough Baguette Blend 1 package of spinach, walnuts, basil, 1/2 cup Parmigiano Reggiano, lemon juice, garlic While blending these ingredients slowly add garlic olive oil Add remaining 5 oz package of spinach Continue blending until smooth (spreadable) Drizzle olive oil on slices of baguette and place in oven at 350 degrees for approximately 5-7 min (until golden brown) Remove from oven Spread mixture atop slices, add a generous portion of remaining shaved Parmigiano Reggiano cheese or Spread mixture atop slices of baquette and place in oven 350 degrees for 5-7 minutes (until bread browns) Remove from oven and generously sprinkle remaining shaved Parmigiano Reggiano cheese Note: Leftover pesto can be used in pasta dishes...I recommend Fettucine noodles with added roma tomatoes and pine nuts. Viva Parmigiano Reggiano!
02/03/2010 5:31:33 PM CST
Beverly Dubrin says ...
CHILAQUILES EN SALSA VERDE 1 serving Handful of Tortilla chips (the baked, unsalted ones even taste good in this since there is so much flavor from the salsa) 1 cup Salsa Verde 1/3 cup cooked and shredded chicken or turkey 2 tablespoons Sour Cream or Plain Yogurt 2 tablespoons grated Parmigiano Reggiano Heat the salsa in a frying pan. When it is bubbling, add the Tortilla chips and cook, stirring, for about 3 minutes. Add Chicken and stir until warm Add cheese and stir until melted Spoon out onto a plate. Garnish with the sour cream. A sprig of cilantro is good too. Expand this recipe for however many you are planning to serve. I often make this when out-of-town visitors come. It is a quick, easy first-night supper.
02/03/2010 5:33:51 PM CST
Elizabeth Leila L'Abate says ...
Improvised Pesto Pasta Use favorite pasta which you can prepare separately: whole wheat,or gluten-free or gnocchi, ravioli, or totellini. Make pesto out of as much garlic as you'd like, pureed in food processor or put through garlic press. Let sit at least a minute for flavor to ripen. Add nuts or seeds from among pine nuts, almonds, pumpkin seeds, or walnuts to food processor, puree. (or use coffee grinder or juicer that makes nut butters, or mortar and pestle) Add oil. Extra- virgin Olive oil is used traditionally, but virgin coconut oil has a sweet taste that goes well with sweet nuts like raw almonds, and herbs like lavender, anise hyssop, chickweed, shiso leaves or mint. A bit of walnut oil, truffle oil or toasted sesame oil can be added to olive oil for an interesting flavor.... Add favorite fresh herb(s) Traditional Basil of any variety most highly recommended (with olive oil), but mint, shiso/purple ruffles leaves, rosemary & lavender or anise hyssop added to chickweed, parsley, or violet leaves works (and goes well with coconut oil); arugula or mustard greens with mustard seed is best with olive oil... Add sauce to preferred pasta...and top liberally with grated Parmigiano Reggiano....For dairy -free folks, dulse, gomasio, Braggs, nutritional yeast or white miso can replace the cheese as a salt source....Add lots of love! And enjoy!
02/03/2010 5:34:10 PM CST
stephanie jacquot says ...
Spaghetti Squash with Parmesan Cheese 1 Spaghetti squash, 1/8 cup of shaved or shredded parmesan cheese, 5 tablespoons of ricotta cheese, 2 tablespoons olive oil, salt, pepper. Cut spaghetti squash in two, lengthwise. Put a little bit of olive oil, salt and pepper on open sides. Bake for 45 minutes to 1 hour at 400 (need to preheat oven), cut side down in an oven dish. Check that the squash is cooked by piercing with a fork. It should feel tender. Remove from oven. In a bowl, empty the inside of the squash with fork. Add 1 tablespoon of olive oil, 5 tablespoons of ricotta and ½ of the parmesan. Put mixture back into the 2 halves of the squash. Sprinkle with the rest of parmesan. Broil in the oven 5 minutes. Serve warm.
02/03/2010 5:44:10 PM CST

Pages