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Parmigiano Reggiano Recipe Contest

Updated 02/22/10- Our contest may be over, but there is always time to enjoy some Parmigiano Reggiano. Try the six winning recipes or pick from the thousand-plus contest entries in the comments below. recipe-contestParmigiano Reggiano is truly one of the incomparable cheeses of the world. We take extraordinary measures to work with a small group of artisan producers in Italy to hand-select the very best Parmigiano Reggiano. Our chosen wheels are carefully aged for 24 months to bring out the best of Parmigiano Reggiano’s nutty and sweet flavors and creamy and crystalline textures.
And now we want to know what you’ll prepare with this fabulous cheese when you get it home!
As part of our month long celebration of this fabulous cheese, we are holding an online recipe contest to find and share fresh and innovative ways to enjoy real Parmigiano Reggiano every day. Post your best, original recipe in the comment section below for a chance to win a $500 Whole Foods Market shopping spree, a gift basket chock-full of Parm and goodies to pair, and an authentic cheese knife set from Italy. Five runner-ups receive prizes too.

Comments must be submitted to this blog post between February 3 and February 10, 2010.

You may enter more than one recipe in the comments (but you can’t win more than one prize) — just make sure they are your original concoctions! cracking-eventA panel of Whole Foods Market Team Member judges will select six finalists. Those finalists’ recipes will be prepared and served to a celebrity taste panel at our Austin headquarters in the middle of February to determine the Grand Prize Winner. The recipes will be judged based on flavor profile, culinary appeal and the innovative use of Parmigiano Reggiano. See all Contest Rules. The finalists’ recipes will be spotlighted in this blog later in February so we can all give them a try! We’ll share more tasty information about Parmigiano Reggiano and our in-store events throughout February, so check back. But for now, hit the kitchen and get creative! I can’t wait to see what you come up with. Just enter your recipe in the comment section below.

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1018 comments

Comments

Stephanie Hamilton says …

Creamy Parmigiano Reggiano Sausage and Roasted Brussel Sprout Pasta 1.5 lbs. fresh brussel sprouts 3 tbsp. olive oil (divided use) 1 tbsp butter 1 lb. Smoked Hot Italian Sausage 1/2 cup grated Parmigiano Reggiano (divided use) 1 cup white wine 1 cup cream 1/2 medium red onion sliced thin 1/2 lb. rotini pasta preheat oven to 400 F Wash and trim 1.5 lb. fresh brussel sprouts. Add 2 tbsp. unfiltered olive oil to roasting pan and toss with brussel sprouts to coat. Roast in oven for 30 minutes till browned and crispy on outside and creamy inside. While brussels are roasting, saute 1/2 medium red onion, thinly sliced in 1 tbsp butter and 1 tbsp olive oil for about 5 minutes. Add 1 lb. sliced Italian sausage and saute till sausage is heated (or cooked). Remove sausage and onions from pan and add 1 cup white wine to drippings. Simmer till reduced to half. Boil water for rotini pasta and cook according to instructions. Return sausage and onions to pan and add 1 cup cream and 1/4 cup grated Parmigiano Reggiano. Let simmer on low heat stirring occasionally. Add sprouts to creamy Parmigiano Reggiano sausage sauce and stir gently. Drain pasta and put in heated serving dish. Pour creamy Parmigiano Reggiano mix over pasta and sprinkle with remaining grated Parmigiano Reggiano. Garnish with some fresh grated nutmeg. Enjoy! Serves 4 generously!

Stephanie says …

Butternut Squash Lasagna (aka "Hide the Veggies Lasagna" - whole wheat lasagna noodles, cooked - part skim ricotta cheese - fresh Parm, grated - butternut squash, sliced and roasted - pasta sauce (homemade or your fave jarred) - olive oil - S&P See pictures/detailed instructions here! http://cookinfanatic.wordpress.com/2010/02/02/dunzo/ What a fabulous contest! :)

Sabra Basler says …

365 whole wheat pasta, eggplant, 365 red bell peppers, artichoke hearts in water, onion, garlic, 365 olive oil , 365 chicken broth...parmesan reggiano cheese sweat the eggplant .... (salt and let stand and wash)... chop onion and press a couple cloves of garlic cook onion and garlic in some olive oil then add a bit (1/4 up or less) of 365 chicken broth chop eggplant into one inch cubes.... and add to mix chop the red bells and quarter the artichoke hearts add to mix after a few minutes (when eggplant looks pretty cooked) warm and let flavors marry.... adding more chicken stock if necessary... cook the pasta as directed. add the pasta and the mixture together and use microplane to put reggiano cheese on top of mixture. serve

Bonnie McKay says …

B's ARTICHOKE SUPREME 3 cans artichoke hearts, drained, quartered 2 large sweet onions, cut in half, sliced vertically 2 tablespoons unsalted butter 1-8 ounce package Philadelphia Cream Cheese, softened 3/4 stick unsalted butter, softened 3/4 cup Hellman's mayonnaise 1 cup freshly grated Parmigiano Reggiano cheese 1 cup roasted red peppers, cut into 1 inch pieces 1 tablespoon (The Spice Hunter) Chef's Shake Paprika DIRECTIONS Saute' onions in 2 tablespoons butter only until they glisten Add drained, quartered artichokes to onions Remove from stove In large bowl, add softened butter, cream cheese, mayonaise Combine until thorougly mixed and smooth Add Parmigiano Reggiano cheese, stirring to combine Add Chef's Shake seasoning, stirring to combine Add artichokes and onions to this mixture, stirring to combine Add roasted red peppers last, stirring gently to combine Spoon into a lightly greased baking dish or pan. (I use a large oval dish, but a 9 X 13 dish can be used.) Sprinkle with paprika Cook at 325 degrees Fahrenheit for 20 minutes, then turn up to 375 degrees Fahrenheit until lightly browned

Michele Bello says …

Big D's Peas and Cheese 1 8oz pkg sliced mushrooms (I use baby portabellos) 1 onion sliced 1 can early june peas (drained)

Etie says …

365 Whole Foods Lazy Crostini 1 package 365 Everyday Value Organic Mini Toasts 6 tomatoes 2 medium onions 2 garlic cloves (or more to taste!) small bunch basil salt pepper 365 Organic Everyday Value Olive Oil 365 Everyday Value Aged Balsamic Vinegar of Modena PARMIGIANO REGGIANO! 1. Cut the tomatoes in half and scoop out the seeds. Dice them and place into bowl. Season with salt and pepper. 2. Dice the onions. Add to the tomatoes. 3. Peel and mince the garlic. Combine with the onion/tomato mixture. 4. Prepare cookie sheet with aluminum foil. 5. Place the toasts on the cookie sheet. 6. Set oven to broil 7. Spoon small amounts of the tomato/onion/garlic mix onto the toasts. 8. Drizzle 365 Olive Oil and Vinegar over the toasts. 9. Grate LOTS OF PARMIGIANO cheese over the toasts. 10. Place under broiler until cheese begins to melt. Enjoy!

Kendell Champion says …

Sauteed Veggies with Parmesean As much as you want of the following: Sliced white mushrooms Organic spinach Large chunks of white onion Sliced shallot Minced garlic Freshly Grated Parmesean Cheese Heat enough olive oil to coat the veggies in a saucepan. First add garlic, shallot and onion. When almost translucent, add mushrooms. Let cook about 2 minutes on medium. Then add spinach. Let wilt, but not get soggy. Top with Parmesean cheese! If you like some spice, add some crushed red pepper flakes when you add the garlic, onion and shallot. It releases the flavor well, so don't add too much, unless you have a cold! I like to top either risotto or spagetti with this mixture, or you can eat it plain. You can also make a sandwich with it. I like to make a lot of it and then eat it with different things for a few days. It makes a great side dish if you are a meat eater or a vegetarian. AND MY KIDS LOVE IT!!!

Monique Baysinger says …

Jane's Scrumptious Sumptuous Parmigiano Reggiano Feta Dip Take one block of feta and one block of Parm-Regg about 8oz each, crumble with fingers into a bowl. Try to get small crumbles. Add one to two cloves of garlic that you have passed through a garlic press, some salt and pepper, and enough good-quality cold pressed extra virgin olive oil (like WFM 365!) to mix in to form a creamy yet substantive cheese dip when stirred with a fork, pressing the largest lumps into smaller pieces. Allow to sit for a bit to encourage the flavors to marry, and finely grate Parm-Regg on top when ready to serve. Serve with a nutty seeded whole grain cracker (like WFM 365!) and use crackers to scoop up a bit of this heavenly cheesy pungent nutty olive-oily dip. Deceptive in it's simplicity; truly delicious!

Elayne Crain says …

Parm and Pancetta Biscuits Ingredients: 4 cups all-purpose flour plus a bit for flouring your surface 3/4 cup cold unsalted butter (works best if you cut it up into small pieces) 1 3/4 cup buttermilk 2 cups freshly-shredded Parmigiano Reggiano cheese 1/4 (or more, if you love pancetta) cup diced pancetta (optional, but why not?) 4 tsp baking powder 1 tsp baking soda 1 egg 1 tsp salt Preheat the oven to 350. Using the paddle attachment on a mixer, mix the flour, baking power, baking soda and salt. Stop mixer and add in butter, turn mixer to low speed until the dough starts to look very crumbly, about 2 minutes. (If you don't have a mixer, you can use a pastry cutter or, failing that, a fork, but prepared to work on this part for a bit.) Add the Parmigiano Reggiano, pancetta if using, egg and buttermilk and either mix on very low speed or do it by hand with a spatula, just until the dough gets uniformly sticky. When it is pulling away from the sides of the bowl, you are ready for the next part! Scrape the dough out of the bowl onto a floured surface (if there are any dry pieces from the crumbs in the bottom of the bowl, go ahead and gently mix those in as you see fit). Gently knead the dough with floured hands only a few times, so that it remains sticky. Shape the dough into as close to a ball you can get and pat it down a bit to flatten it into a round layer cake shape. With a floured, sharp knife (or a pizza cutter), cut the dough across the circle several times to create pie shaped pieces (sort of like scones). Move the pieces onto a greased cookie sheet (or on top of a Silpat) and bake in the oven until firm to the touch, around 25-30 minutes. Serve warm for applause and cheers from family.

Laura Goldner-de Beer says …

Braised Brussels Sprouts Parmigiano 1 lb Brussels Sprouts 2 shallots 2 cloves garlic, minced 1 cup (approx) chicken or Vegetable stock 1 TBSp butter 1/4 cup currants (optional) 1/2 cup grated parmigiano 1. Clean and halve brussels sprouts lengthwise, thinly slice shallots 2. Add above to skillet with butter, salt and pepper to taste, saute about 3 minutes until just starting to soften. 3. Add garlic (and currants if using) and enough stock to 1/2 way cover sprouts. Cover and cook on medium about 5 mins until sprouts almost tender. 4. Uncover and cook until liquid is almost but not quite evaporated. Take pan off heat and add parmigiano. If it seems too dry add a little more stock to desired sauce consistency. This recipe works equally well with green beans - a great holiday side dish

abby schrader says …

Farfalle with Italian Sausage, Pine Nuts, Swiss Chard and Parmigano Reggiano 1 lb. dried farfalle 2 Whole Foods hot italian pork sausages 1/4 cup pine nuts 2 cloves garlic, finely minced 1 shallot finely minced 1 head swiss chard, cleaned and torn into small pieces (discard stalk) 1 yellow bell pepper, diced 1 cup parmigano reggiano, grated 1/2 cup white wine 1/4 cup chicken stock 2 tbsp extra virgin olive oil 1/8 tsp red pepper flakes salt and pepper to taste Heat dry 3 or 4 quart chefs pan and toast pine nuts until golden brown. Set aside. Clean pan and add olive oil, head until shimmering but not smoking. Saute garlic and shallot until soft but not browned; add red pepper flakes and saute for one minute. Add sausage (broken up, casing removed and discarded) and saute until browned, breaking up with metal spoon or spatula as you saute. Meanwhile, bring large stock pot of water to boil and cook farfale according to package directions, set aside. Reserve 1/4 cup of cooking water. When sausage is browned, add yellow bell pepper and saute until soft. Add white wine and chicken stock to deglaze pan. Contine to cook until sauce is reduced to 3/4 cup. Add chard and cook until wilted (about one to two minutes). Add salt and pepper to taste. Add reserved cooking water from pasta and farfalle, toss to coat. Adjust seasonings as needed Add 3/4 cup of parmesan cheese, reserving 1/4 for table. Toss to coat again and serve immediately with reserved cheese. Serves 4-6.

merranie zellweger says …

lemon pasta (this is one of my favorite recipes because it is so quick, simple, versatile, and delicious!) 1 lb tri-color, bowtie pasta 2/3 cup olive oil 2/3 cup grated parmigiano reggiano 1/2 cup fresh squeezed lemon juice fresh ground black pepper, to taste crushed red pepper, to taste 2 packed tbs fresh chopped basil leaves (minimum, i use more) cook pasta according to package directions, until just al dente. in the meantime, combine all other ingredients except basil in a 2-cup measuring cup or bowl. mix thoroughly. when pasta is ready, drain quickly and not thoroughly leaving a little water in the pot. add oil/parmigiano reggiano mixture and basil. stir quickly and serve immediately. variation: add strips of grilled chicken or sauteed shrimp.

Henri Keller says …

I cannot claim this to be original (so I guess it does not qualify for the contest). I don't know where I got it from originally. These are very tasty, crisp treats. They can be used as a snack or to dress up a soup or salad: Parmesan Crisps Finely grate a cup or so of Parmegiano Reggiano. Put a heaping teaspoon of the grated cheese in a nonstick skillet, and spread it to be about a 1 ¼ inch round. Repeat. (I can get 6-7 in the bottom of my omelet pan.) Set the pan over medium-low heat and cook until the cheese melts and starts to brown underneath, 2-5 minutes. Remove pan from the heat and let the wafer cool for 30 seconds, then transfer it to a rack to cool and stiffen, making sure it lies flat. Yummy and crisp! May be stored a week or so in a tightly sealed container.

Gayle Burch says …

Very easy hors d'oevres with Parmigiao/Reggiano cheese French or Italian rolls, sliced into rounds 1/8 in thick Olive oil and butter, 1/2 and 1/2, melted on stovetop frypan. Place rounds in the melted oil/butter then place the rounds on cookie sheet. Sprinkle Parmigino/Reggiano on the rounds, sprinkle with cayenne pepper, or a few tiny slivers of onion. Place under broiler until cheese turns light brown. Takes only a few minutes to brown). These are so delicious with all types of wine, champagne, etc. Enjoy.

Effie Steele says …

Cheesy Sprouted Egg 1 Slice whole grain bread 1 T. Mustard 1 T. Mayonaise 1 Cup + 1 T Parmigiano Reggiano cheese 1/2 Cup Alfafa Sprouts 1 Slice Tomato - thick 1/2 Avocado – sliced 1 Egg – jumbo 1 Slice hot pepper cheese Mix mustard, mayonnaise and 1 T.. Make 3 small circles of grated Parmigiano Reggiano cheese, place on baking pan and brown slightly in oven. Remove and place on a plate. Toast bread. Spread bread with mustard, mayonnaise and grated Parmigiano Reggiano cheese mixture. Add another toasted Parmigiano Reggiano cheese circle. Add tomato slice. Add one toasted Parmigiano Reggiano cheese circle. Slice advocado, and add to top of cheese circle. Fry egg soft (with runny yolk) and add to top of advocado slices. Add sprouts and pepper jack cheese to cover all sprouts. Put under broiler for 30 seconds to melt cheese. Remove and add the last Parmigiano Reggiano cheese circle. Enjoy with a knife and fork for a scrumptious brunch meal or add a cup of soup and have it for your dinner

carlos casiano says …

Breakfast,Lunch ,or Dinner 3 large eggs leftover cooked pasta parmigiano reggiano fresh italian parsley olive oil garlic clove sliced salt pepper 1. Heat 2 Tbls. olive oil in a nonstick frypan 2. Add sliced garlic clove.Saute just enough to flavor oil. Do not burn garlic. 3. Add a healthy serving of pasta to pan. Cook pasta until it is heated through and hot. 4. Add grated Parmigiano (as much or as little as you like)stir pasta and cheese and immediately transfer to a plate. 5. Add 2 Tbls. olive oil to same frypan. 6. When oil is hot, crack eggs into pan and cook eggs over easy If you don't like eggs over easy, you can scramble them. Salt and pepper eggs. 7. When eggs are cooked, slide them onto the pasta. Add more grated Parmigiano on top and chopped parsley. Variations- When pasta is heating up you can add any herbs you like or any cooked leftover meat you may have on hand. You can also top off your pasta and eggs with your favorite warmed up salsa. Very fast, simple, and hundreds of ways to make it special and delicious for yourself. Be creative! But don't forget to use the Parmigiano Reggiano! Enjoy.

Brittany says …

Spagetti and Meatballs alla Brittany Ingredients: *1 lb. grass fed organic ground sirloin *1 cup italian dried bread crumbs *1 tsp. garlic powder *2 large eggs *3/4 cup 2% or whole milk (gage it, add a little at a time) *1 cup freshly grated Parmiggiano Reggiano (+ more for meal) *1 cup grated Spanish onion (about 1 whole onion grated) *6 freshly diced garlic cloves *2 tbsps finely chopped fresh Italian parsley leaves *2 tbsps finely chopped basil leaves Olive oil for baking and rolling in hands. Directions: Preheat oven to 350 degrees F. Oil a baking sheet with olive oil. Place a small amount of olive oil in your hands for rolling the meatballs, makes it easier for rolling and also adds flavor. Mix all of the ingredients thoroughly in a large bowl. Gage the ingredients as you go and add the milk a little at a time as you go. If the mix gets too watery, add more breadcrumbs. Roll the meatballs to the size of a golf ball and place on your greased baking sheet. Bake for appx. 35 - 40 minutes in pre-heated oven. Meatballs should be a nice golden brown when done and you should be able to smell the Parmagiano baking. Serve over top of organic semolina spaghetti and Muir Glen Organic Garlic Tomato Sauce. Apply more grated Parmagiano Reggiano generously over top of the dish. Enjoy!!!

Mick T says …

BUTTERFLY PASTA with ASPARAGUS, ZUCCHINI, SUMMER SQUASH , TOMATO & CREAM Farfalle pasta 3 TBS. Butter 1/4 cup Olive Oil 1 clove of minced garlic 3/4 pound thin asparagus, tough ends removed and cut into 1 1/2" lengths 1 zucchini, sliced 1 yellow squash, sliced 2 meaty tomatoes, chopped (not too small) 1 TBS salt (half in pasta water, half in sauce) dash pepper dash dried hot peppers 2-3 cups of cream or less of milk 1 cup Parmigiano Reggiano cheese 1 pound of pasta Boil pasta in salted water. In a large skillet over medium-low heat, warm the olive oil and garlic. Saute the garlic, stirring constantly, until it turns a light tan, about 1 min. Add the asparagus, squash, and zucchini and raise the heat. Saute the veg., stirring constantly 4-6 min. until green and slightly softened. Add the tomatoes, rest of the salt and pepper. Add the cream and simmer until the sauce is reduced, about 3 min. Drain pasta when al dente and pour the sauce over top. Toss gently, add the cheese, adjust seasoning.

Rebecca says …

2 cups of washed and trimmed fresh strawberries 1/4 cup balsamic vinegar reduction 1 tsp sugar shaved parmigiano reggiano toss strawberries, sugar and baslamic reduction in a bowl liberally apply shaved cheese on top of fruit serve at room temperature

Ruth Ann Rosko Castro says …

My Fav: Peel and slice thin 2 Eggplants~Dip in a beaten egg and drench in Progresso Italian Breadcrumbs~Fry until golden brown in Olive Oil~Pat dry on paper towel while heating your favorite jar Pasta sauce (Mario Batali's Marinara~ Alternate a layer of eggplant/marinara/mozerella and of course, Whole Foods, "Parmigiano Reggiano" on the top Layer!! Bake in a pre heated oven at 350 degrees for aprox. 30 - 40 minutes or until cheese is melted to perfection. Serve with salad, vino and French bread.

Mick T says …

POLPETTE DI MELANZANE (fried eggplant balls) 4 medium eggplants, peeled and cut into 1/2 lengthwise Salt and freshly ground black pepper 4 large eggs 1/2 cup freshly grated Parmigiano-Reggiano 2 tablespoons chopped fresh parsley & mint leaves 3 1/4 cups currants, soaked in warm water for 10 minutes, drained 1/2 cup pine nuts 3/4 cup fresh large roughly cut bread crumbs, plus extra for breading Extra-virgin olive oil, for drizzling and frying 4 cups basic tomato sauce, recipe follows 1 to 1 1/2 tablespoons chopped fresh chiles 1/4 cup chopped fennel tops, about the tops of 2 fennel bulbs Bring 4 quarts of water to a rolling boil in a large pot. Add the eggplant pieces and return to a boil. Reduce the heat and simmer until the eggplant pieces are tender, about 10 minutes. Drain the eggplant pieces on paper towels. Poke holes in the flesh with a fork and squeeze out the excess liquid, a few pieces at a time, between 2 clean paper towels. Roughly chop the eggplant and season with salt and pepper. Place the warm eggplant into a bowl with 2 eggs, the grated cheese, parsley & mint, currants, pine nuts, and 3/4 cup of the bread crumbs. The resulting mixture should be moist, but not wet. Add some more bread crumbs if necessary. Beat the remaining 2 eggs in a bowl. Drizzle with extra-virgin olive oil and salt, to taste. Shape the eggplant mixture into small balls about 1 1/4 inches in diameter (like a golf ball). Coat each bowl with the egg and then roll the ball in bread crumbs. Let the breaded balls rest for 10 minutes before frying. Fill a deep pot no more than halfway with extra-virgin olive oil. Heat oil over medium-high heat until it reaches a temperature of 360 to 365 degrees F. The oil should remain at or around this temperature throughout the cooking process. Working in batches of 6, fry the eggplant balls until golden brown. Use a slotted spoon or spider to gently drop the balls into the oil, being careful not to splatter the hot oil. Using the same spoon or spider, remove the finished balls, and drain them on paper towels. In a 12-inch saucepan add the tomato sauce. Lay eggplant balls into sauce and add the fresh chiles. Over medium-low heat, simmer for 30 minutes, gently stirring occasionally. Sprinkle with the fennel tops and serve at room temperature. Basic tomato sauce: 1/4 cup extra-virgin olive oil 1 Spanish onion, 1/4-inch dice 4 garlic cloves, peeled and thinly sliced 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 1/2 medium carrot, finely grated 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved Salt In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups

Lynn McCann says …

Just the Basics Organic Romanine Heart Lettuce, washed then chilled. Top w/ Kenzoil (room temp) & Freshly grated Parmigiano Reggiano Cheese. Sounds simple but is refreshingly all I need for my lunch!! Enjoy! (PS I usually make 2 servings for my lunch - so good one won't do!)

erin mamone says …

My three little boys love cheese and one of my son's in particular absolutel loves Parmigiano Reggiano and adoringly refers to it as strong cheese." Not only do my sonslove the cheese on their pasta , but i use it in many recipes. I enjoy grating it into my chicken cutlet bread crumbs and use it on rices as well. the recipe that I would like to share is the fresh vegetable bean soup that is perfectly paired with parmiagano reggiano on top for a warm winter or summer treat. the simple soup contains seasonal vegetables inclusing suashes in the summer and deep greens onion, tomato and beans in the winter or all year. I am the type of person wh cooks by feel and by mood. Please ask me for my recipe!!

Ellyn says …

Tomato-Bean Soup 1 onion diced 2 stalks of celery diced 1 jalapeno pepper-including seeds diced 3 pieces of garlic crushed 1 tablespoon of olive oil saute everything together in a soup pot add 1 can of diced tomatoes 1 container of vegetable soup 1 teaspoon of basil salt and pepper to taste 1 can chick peas rinsed 1 can white beans rinsed simmer for at least one hour serve with grated parmigiano reggiano on top and rustic bread

Loxlia Robb says …

Gluten Free Fettucini Alfredo This is a recipe my family loves! And I love that they get some great protein from the tofu without even knowing it! You can easily substitute wheat noodles as well. I serve it with steamed broccoli on the side! So yummy! 1 package soft organic tofu 1 8oz package of organic cream cheese, softened 1/4 cup water 1/2 cup parmigiano reggiano, finely grated 1/2 tsp garlic powder, or to taste salt to taste, you often don't need any salt because of the wonderful saltiness of the cheese 1 14oz package of gluten free fettucini, cooked according to directions Fresh basil for garnish, optional Boil water and begin cooking pasta according to package directions. Place the tofu, cream cheese, and water in blender and blend until smooth. Transfer to large sauce pan and heat over low heat. Stir in parmigiano reggiano and garlic powder. Check taste and salt as needed. Continue to heat on low until heated through. Do not let it boil. Meanwhile finish pasta. Serve sauce over pasta and garnish with fresh basil and curls of parmigiano reggiano. Enjoy!

Sean Van Vleet says …

Healthy Parmesan Garlic Herb Soup 1 1/2 cups finely grated Parmigiano Reggiano cheese 2 tbs minced thyme 2 tbs minced basil 1 cup chopped Garlic 4 tablespoons olive oil 2 cups diced yellow onions 2 cups diced tomatoes 4 cups Whole Foods 365 low sodium chicken broth 1 cup half and half 1/2 cup wheat flour(from Whole foods bulk section) In a large pot add onions and garlic and cook until onions are translucent, about 6 minutes. Add chicken stock and herbs and simer 4 min. Blend contents of pot for 1 min in blender or food processor making a puree. Return soup to saucepan on med heat; add Parmigiano Reggiano cheese, half and half, and flour . Stir frequently for about 5 min to melt the cheese and blend. Add tomatoes and season with salt and pepper. Serve immediately.

Madhu says …

Peppers Anyone! Ingredients: 6 large peppers (its very colorful if you mix the colors), Stuffing: 4 small eggplants, 1 red onion, 4 cloves of garlic, 1 inch fresh ginger, 2 fresh tomatoes, 1 fresh chili, pine nuts and naturally the Parmigiano cheese! Don't forget the olive oil to cook in, salt, pepper, basil and thyme 6 large peppers, two yellow, two red and two green. Cut lengthwise, remove the seeds, rub the insides with olive oil, salt, pepper and basil. Leave sitting for half hour. Add a little olive oil in a pan, throw in red onion, garlic, ginger and chili and cook for a couple of minutes. Add tomato, basil and thyme. Cook till eggplant has softened. Mash with a spoon till it is soft, throw in a handful of pine nuts and stuff the peppers. Leave a little room on the top and add grated parmigiano to cover, liberally. Roast in oven for half hour at 380F. You can serve this as a vegetable side, or even as a vegetarian main course. Add some fun crunch to the side, dice some cucumber, grated carrots and spring onion as garnish on the side. You pick!

Lori Cohen says …

Italian Vegetable Soup with Parmigiano Reggiano Croutons Quick and yummy! 3 T Olive Oil 2 Onions - chopped 4 Carrots - chopped 4 Celery Stalks - chopped 3 Turnips - peeled and chopped 6 Red Potato - peeled and cubed 6 C Shredded Cabbage 1 C Baby Spinach 3 Quarts Beef Broth *2 Inches Parmigiano Reggiano Rind 1 28 oz Can Plum tomato w/ juiced and chopped 2 16 oz cans White Cannelli Beans 1 t salt *1/3 C Parmigiano Reggiano *Parmigiano Reggiano Croutons: 1 Loaf Italian bread 2 T Olive Oil 3 Minced Garlic Cloves *1 C Parmigiano Reggiano Dash Salt and Pepper Preheat oven to 350 In stock pot, add oil and onions and sautee until soft (do not brown)Add veggies, broth, and Parmigiano Reggiano rind. Bring to a boil and reduce heat. Cover and cook 2 hours. Add tomato, cannelli beans, and salt. Cook an additional 30 minutes. In the meantime, slice italian bread into thick slices. Mix oil, garlic, and dash of salt and pepper in small bowl. Brush bread with oil/ garlic mix. Bake for 5 - 10 minutes or until crispy. Remove from oven and sprinkle generously with Parmigiano Reggiano. Put back in oven until cheese is melted. To serve: Ladel soup in to bowls. Put 1 T of Parmigiano Reggiano in the center of soup. Place crouton on the side of the bowl. Great for dunking in soup. (I always make extra croutons because they go fast!!) Enjoy!

Rachael Ramsey says …

Eggs. I'm trying to eat breakfast everyday, and my boring morning omelet soars to new heights with the smallest sprinkle of PR... thanks

Glenda Burgeson says …

Recipe for Parmigiano Reggiano Contest Winner... Parm Cosmos: 1 pint fresh Rasberries 1/4 C. Marcona Almonds 10 large Strawberries(halved) Aprox 1 C. Parmigiano Reggiao(large shaved chunks) 1/4 C. White Balsamic Vinegar Reduction 1/4 C. Your Favorite Honey (used W.F. Chili Honey) Layer above in a martini glass and drizzle over a reduction of white balsamic vinegar and honey. Simple and easy! Great snack or appetizer.

Mick T says …

Fettuccine with Porcini Time: 1 hour 2 ounces dried porcini 5 tablespoons extra virgin olive oil 1½ ounces pancetta, finely diced 2 cloves garlic, sliced Salt and freshly ground black pepper 1 pound fresh fettuccine 4 eggs at room temperature, beaten 1½ tablespoons minced flat-leaf parsley leaves Grated Parmigiano Reggiano for serving 1. Place porcini in a bowl, cover with about 1 cup warm water, and soak 30 minutes. Drain well, straining liquid into large measuring cup. Place porcini on several thicknesses of paper towel, cover with paper towel and press to remove moisture. Cut very large pieces in half. 2. Meanwhile, heat 3 tablespoons oil in a skillet large enough to hold pasta for 4 servings. Add pancetta and sauté until barely beginning to brown. Add garlic and sauté a minute or so. 3. Add porcini and cook until heated through and beginning to brown. Remove from heat. Season with salt and pepper. Warm 4 plates. 4. Bring a pot of salted water to a boil for pasta. Cook pasta about 3 minutes and drain well. Transfer to skillet, add remaining oil, and cook over low heat to incorporate and heat ingredients. Gradually add ¾ cup porcini liquid. When some has been absorbed, remove pan from heat. Add eggs and fold together quickly, to warm eggs without scrambling them. Add a little more liquid if needed. Immediately divide among plates and garnish with parsley. Serve at once with generous amount of grated Parmigiano Reggiano cheese. Yield: 4 servings

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.

Marlen says …

Stuffed Chicken Breast Serves 8 Ingredients 4 large Organic Chicken Breasts I/4 c. finely chopped broccolli 6-8 oz Parmigiano Reggiano ½ c. Cornmeal Steam the finely chopped broccoli until tender. Grate the Parmigiano Reggiano and mix half of it with the broccoli. Cut chicken breasts in half and slice a pocket in the center. Stuff the breasts of Chicken with the broccoli and Parmigiano Reggiano mixture. Mix the second half of Parmigiano Reggiano mixture with the cornmeal. Roll the stuffed breast in the cornmeal and cheese mixture and place on a baking sheet prepared lightly greased with cooking oil. Bake at 350 for 25-30 minutes (cooking time may vary based on thickness of Chicken Breast.

Natalie Maldonado says …

Wild Mushroom Wild Rice Pilaf with Brussels Sprouts and Parmigiano-Reggiano ¼ cup evoo ½ cup minced shallots 3-4 cloves of garlic, diced 2 cups long grain wild rice 1 lb Brussels sprouts, cleaned, trimmed and lengthened halfwise 1 lb wild mushrooms, cleaned and stems removed 4-6 cups of chicken stock ½ cup of white wine 2 sprigs fresh thyme leaves, chopped 2 sprigs fresh rosemary leaves, chopped ¼ tsp ground nutmeg ½ tsp ground coriander ½ cup freshly grated Parmigiano-Reggiano Salt and pepper to taste Cover a large saucepan with evoo, sauté shallots until translucent but not brown. Add halved Brussels sprouts and sauté until lightly brown and caramelized. Add wild rice and sauté for a couple minutes, until evenly coated with oil, then add wine to deglaze pan and 2 cups of chicken stock. Include thyme, rosemary, nutmeg, coriander and salt and pepper to taste. Cook over medium heat until liquid is absorbed and then add chicken stock in ½ cup increments until fully cooked and liquid is absorbed, about 45 minutes. In a separate pan, coat pan with evoo and sauté mushrooms until browned. Add mushrooms to rice after rice is cooked. Add more salt and freshly ground pepper to taste and stir in Parmigiano-Reggiano right before serving.

Sara Weiss says …

My favorite thing to do with Parmesano Reggiano is make Frico. Melt the cheese on nonstick aluminum foil and eat. YUM!!

Janie says …

Mexican Street Corn Salad Serves 2 (can be doubled) Ingredients: 3 ears of corn, husks and silks removed 10 cherry tomatoes, quartered 2 tablespoons mayonnaise Juice of half a lime ¼ teaspoon chili powder 2 tablespoons grated Parmesan cheese Salt and pepper to taste Directions: 1. Set a grill pan over medium-high heat. Grill the corn until kernels begin to char, turning the corn every so often to get an even color, 10-15 minutes. Remove corn from grill pan and transfer to a plate to cool. Set aside until cool enough to handle. 2. While corn is cooling, pour in the mayonnaise and lime juice into a medium bowl. Whisk to combine. Sprinkle in the Parmesan cheese and chili powder. Taste for salt and pepper (remember: cheese can be salty!). 3. Strip the kernels off the corn into the mayonnaise mixture. Stir to combine. Stir in the tomatoes, making sure the corn and tomatoes are well-coated. Serve.

amanda says …

1 spaghetti squash cut in half 1/2 bag frozen spinach 2 chicken breasts sliced into big chunks Cavenders Greek Seasoning to taste 1 tbsp dijon mustard 1 tsp Garlic Powder 1/2 tsp Onion Powder 1 cup chicken stock Parmesan Cheese to taste Place Spaghetti Squash halves in baking dish with 1/2 inch water and bake at 350 for 45 minutes until flesh is soft and seperates into strands with a fork Season chicken with cavenders in a large saute pan heat butter and oliveoil enough to lightly coat pan saute chicken until golden remove from heat. To pan add dijon and then using chicken stock deglaze the pan when all browned bits are incorporated add the frozen spinach, garlic powder, and onion powder. Cook just until spinach is thawed, add 1/4 cupp grated parmesan or more depending on taste and toss spaghetti squash to coat. Makes 3-4 servings depending on squash size. Top with chicken and additional parm serve with a vinagrette salad

Anita Fried says …

Cheese Appetisers 2/3 cup parmigiano Reggiano Cheese 1/3 cup bread crumbs 1 Tablespoon dry onions a few shakes of Worchester sauce 2 tablespoons mayonnaise (at a time) until it makes a thick paste cut slice bread into 4 squares, cover with paste and toast serve hot Enjoy! Zucchini Appetizer 3 cups thinly sliced unpared zucchini(skin on) 1 cup bisquick baking mix 1/2 or 1/4 cup grated Parmigiano Reggiano cheese 2 tablespoons parsley salt, oregano, pepper, one clove garlic (chopped) 1/2 cup vegetable oil 4 eggs - slightly beaten Grease pan with oil, heat oven to 350 Mix all ingredients and put in a baking dish Bake until golden brown about 25-40 minutes. Cut into pieces about 2 X 1 Makes about 6 dozen. Enjoy!

Gretchen says …

Eggplant Parmigiano 1 medium raw eggplant cooking spray 1/2 cup fine bread crumbs - seasoned 1 cup Parmigiano Reggiano freshly grated 1/4 tsp garlic powder 2 eggs beaten 1 cup part-skim mozzarella cheese, shredded 2 cups marinara sauce Directions: Preheat oven to 375 deg. F. Spray a 9x13 inch with cooking spray, set to the side Combine bread crumbs and 1/2 cup of the Parmigiano Reggiano and garlic powder in a medium bowl set to the side Remove the skin from the eggplant, and remove ends. Slice into 1/2 in. thick size (big circles) Dip the eggplant slices into the the egg mixture, then into the breadcrumb/parmigiano reggiano mixture. Bake eggplant on the sprayed cookie sheet until a light brown color, about 20 - 25 min. flipping once. After eggplant cooks: place one layer on the bottom of a sprayed baking dish. Add 1/3 of the marinara sauce, 1/3 of the mozzarella and 1/3 of the remaining parmigiano reggiano. Repeat this step 2 additional times in the same order. Bake until cheese is melted, and sauce is hot. about 10 min.

Kasey Monroe says …

This recipe is so simple and delicious! Spinach Ravioli with Parmigiano Reggiano Sauce 1 pack fresh (not frozen) spinach ravioli from Whole Foods 4 tablespoons 365 butter 3 garlic cloves (minced) 1/2 cup red onion (chopped) block of Parmigiano Reggiano (shaved) Cook ravioli as directed on the package. Melt butter in a saucepan, add chopped onion. Saute until onion is translucent. Turn off heat and add garlic. Put cooked ravioli in a bowl and add sauce. Add Parmigiano Reggiano. Gently stir-cheese will melt a bit. Serve.

Graves De Armond says …

Healthy Chicken Parm Preheat the Oven to 350 degrees. 2 Boneless/Skinless Chicken Breasts 1 Tbs Olive Oil 1 Tbs Freshly Chopped Parsley 1 Tsp Oregano 1 Tsp Basil (can use fresh herbs or dried) 1 Cup Fresh or 360 Brand Marinara Sauce Fresh Parmigiano Reggiano Grated or Shaved Rinse and clean the breasts and make sure they're as lean as can be - never too healthy. Place them in a large baggie or bowl with a tight fitting lid. Add the oil and herbs. Seal and toss to coat well. Lightly Salt and Pepper, to taste. Place the coated breasts in a baking dish and bake for 25-40 minutes - depends on the size of your chicken. Check to make sure they're cooked through by piercing and checking to make sure the broth runs clear and not pink. Heat the Marinara while the chicken bakes. When the chicken is cooked, top with the sauce and then the cheese. Place back in the oven to melt the cheese. If you like the cheese more done, place in the broiler, but watch closely so the cheese isn't burned. Enjoy with an Angel Hair, Spaghetti or Capellini. To stay even healthier with this dish, enjoy with sauteed fresh veggies!

Lidia Seebeck says …

Mommy's Quick Lunch 2 matzo crackers (or flatbreads?) a couple ounces of Mozzarella cheese (or other preferred cheese) sliced thin a pinch or two each dried basil and marjoram, sea salt (if desired) shredded Parmigiano cheese Ingredients are purposely not measured as this is, after all, supposed to be quick. Arrange cheese evenly over a matzo, add herbs and optional salt over cheese slices and then the grated Parmigiano. Top with other matzo. Microwave for 40 seconds to a minute.If you have time, pair with tomato-basil soup! Best eaten immediately.

Heather-RECIPIE for Parmigiano Reggiano contest says …

Hello!!! I love whole foods, but don't have lots of time to cook. I make the most out of the amazing ingredients that are available..making simple recipes that any working mom can do, that highlight the quality of the ingredients! This is a very simple recipe for Zucchini Au gratin ENJOY! 6 -8med. zucchini, unpeeled and sliced to 1/4 in coins 3 tbsp. real melted butter unsalted 1/3 c. freshly grated Parmigiano Reggiano 1/2 c heavy cream sea Salt & fresh ground pepper to taste 1 tsp. cayenne pepper Fresh torn basil leaves (about 5) 1/2 cup bread crumbs dried Spray baking pan with nonstick spray. In lasagna style, layer the sliced zucchini, the herbs, and cayenne and the Parmigiano Reggiano. Add the cream over the top before making the top layer of cheese. Sprinkle top of casserole with breadcrumbs. Cover and cook at 375 degrees for 30 minutes or until bubbly and browned.

Jason K says …

Ah, Parm! I'll go the "interesting" route here with a recipe I came up with months ago using items purchase from my (then) local Whole Foods store and an idea gained from friends on Twitter. After all, what is more interesting than making an amuse-bouche from Parmesan rind? ------------------------------- Puffed Parm Bruschetta **Ingredients 1/2″ cube parmigiano crust (or just the cheese itself) Dash of Olive oil Dash of Balsamic vinegar Dash of salt and pepper 1 large fresh basil leaf, thick chiffonade 1 thin slice Prosciutto 1 thin slice of fresh Garlic 1/2″ – 1″ cube Tomato Toothpick ---------- **Directions 1. Take the small piece of Parmesan rind and put it on the center of a plate. 2. Microwave until it stops “popping,” usually between 30 and 90 seconds. Be careful to not let it burn, though if you take it out too soon it may be chewy. 3. Take out and let rest until cool, usually for 60 – 120 seconds. This is important as the texture changes to a nice crispness as it cools. 4. Spear the now crunchy (and puffed) Parmesan with a toothpick. 5. Drip about 3 – 5 drops of both the olive oil and the vinegar onto the Parmesan. 6. Place the basil through the toothpick and on top of the Parmesan. 7. Place sliver of garlic through toothpick, on top of basil. 8. Dash of salt and pepper. 9. Spear through some prosciutto on top of the garlic. 10. Finish with a bit of tomato 11. Consume happily... should look a bit like this: http://bit.ly/9UbBQb It really is a great snack and a very interesting use of the cheese!

Mindy Beeby says …

Italian Wedding Soup Meatballs: ¾ pounds Ground Beef ½ cups Fresh Parmigiano Reggiano 3 Tablespoons Fresh Parsley, Minced 1 whole Egg 2 Tablespoons minced garlic ½ teaspoons Salt ½ teaspoons Black Pepper ¼ teaspoons Ground Oregano 2 teaspoons Lemon Juice SOUP 1 1/2 cups small pasta prepared and drained 3 Tablespoons Olive Oil 7 cups Beef Stock 1 cup white cooking wine 1 cup heavy cream 2 cups Water ½ teaspoons Salt 2 Tablespoons Tomato Paste ¾ cups shallots, Minced ¾ cups Carrots, Chopped ¾ cups Celery, Chopped 1 cup Russet Potato, Chopped 4 large leafs of Kale 4-6 Slices of crispy baked proscuitto Grated Parmigiano Reggiano To Serve 4 Tablespoons Fresh Parsley, Minced 2 whole Bay Leaves 1 teaspoon ground black pepper To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill. Measure 4 tablespoons parsley, bay leaves, and ground pepper. After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, wine, water, salt, tomato paste, and measured herbs. Bring to a boil, then simmer 30 minutes. Add shallots, carrots, celery, and potatoes. After these have cooked for about 25 minute use submersion blender and blend all ingrediants until smooth. Add meatballs cook for 20 minutes. Let cool then add heavy cream and pasta. Simmer do not boil. Finally add cut large pieces of Kale and serve after ten minutes or Kale has started to wilt. Serve with crumbled proscuitto and plenty of freshly Parmigiano Reggiano cheese over the top. Toast pints with fresh Parmigiano Reggiano baked on top are also a must to serve with this tasty soup.

Stephanie Sander says …

Stephanie's Smashed Potatoes 3 pounds red potatoes 1 1/2 tbsp kosher salt 1 cup whole milk 1 stick unsalted butter reduced fat sour cream 1 1/2 cup freshley grated Parmigiano Reggiano 1/2 cup grated Mozzarella freshley ground black pepper few leaves of fresh basil (chopped) 1 clove garlic Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain. In a small saucepan, heat the milk, garlic and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot milk and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, Mozzarella, the remaining salt, pepper, and basil; taste for seasoning and serve immediately. If the potatoes are too thick, add more of the garlic/milk/butter sauce. Enjoy

Perle Champion says …

Cheesy Twice Baked Potato 1 large baking potato (white or sweet) 3 Tbs Parmigiano Reggiano 1 Tbs Butter - very soft or melted 2 Tbs Daiary (cream, yogurt or milk) 1 Tsp Oregano 2 Tbs minced chives or green onion Dash Salt to taste Dash Cracked Pepper to taste Dash Cayenne to taste or Paprika if preferred. (I like it hot) Bake potato as usual. When warm enough to handle, cut in half Scoop out potato into a bowl Add all but 2 Tbs Parmigiano Reggiano reserving 1 Tbs, butter, dairy, oregano, chives, salt, pepper, cayenne or paprika Mix well with fork or ricer - do not use mixer - gets to mushy. Stuff mixture back into potato skins Sprinkle reserved 1 Tbs of Parmigiano Reggiano on top of each half Sprinkle cayenne or paprika on top of each half. Note: These can be saran-wrapped and refrigerated for 1-2 days or frozen for 1-2 months, and taken out and cooked when needed. Refrigerated or thawed: Put on baking sheet at 350 til heated thru. Serve hot. Approx 20-30 minutes. Frozen: Put on baking sheet at 300 for 15 minutes then at 350 for 20-30 additional minutes.

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.

Nicole DeFilippo says …

Risotto con Parmigiano-Reggiano!!!! Super Yummy & everyone loves it everytime!!! 5 cups (about) canned low-salt organic chicken broth ... See More 4 tablespoons (1/2 stick) butter 1 1/2 cups finely chopped onion 1 1/2 cups arborio rice 1 cup grated Parmesan Reggiano cheese 2 tablespoons chopped fresh Italian parsley Shaved Parmesan Reggiano cheese Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan. Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan. It's a little time consuming, with simple ingredients, but the Reggiano stands bold!

Angela Neill says …

Thin slices of Parmigiano Reggiano with a glass (or two) of Anne Amie Pinot Noir. Instructions: 1. Slice a thin serving of Parmigiano Reggiano. 2. Insert in mouth and let disolve. 3. Enjoy the amazing flavor. 4. Take a sip of Pinot Noir 5. Repeat. I enjoy food from Whole Foods in the simplest way possible.

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