Whole Story

The Official Whole Foods Market® Blog

 

1 Comment

Comments

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.
02/03/2010 8:35:01 PM CST
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
02/03/2010 8:36:22 PM CST
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.
02/03/2010 8:37:35 PM CST
Lee Rezai says ...
Easy fancy pasta Heat 1/4 C. olive oil and 1/4 C. butter together Add 1/2 thin sliced red onion, 1/2 thin sliced red pepper,1/8th c. chopped fresh garlic and 1 c.chopped mushrooms Saute for 2-3 min on high.Add 1 c.vodka, reduce liquid.then add 1 c.chicken broth. Reduce again. Add 1/2 cup heavy cream,stir constantly for 3-4 min., then stir in 1/2 cup grated parmigiano reggiano. Pour over any cooked stuffed pasta. Sprinkle more grated parmigiano reggiano on top and chopped fresh parsley and basil.
02/03/2010 8:41:20 PM CST
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
02/03/2010 8:43:57 PM CST
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!)
02/03/2010 8:44:44 PM CST
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!!
02/03/2010 8:44:53 PM CST
Rebecca says ...
Parmigiano reggiano omlette 3 fresh eggs splash of milk 1 tsp olive oil 1 TBS diced tomatoes 1 TBS diced onions 3 TBS shaved Parmigiano Reggiano salt pepper non-stick pan and non-stick spatula heat oil in pan on stovetop saute onions in olive oil add tomatoes when onions become almost translucent and continue to saute for 3-4 minutes in a separate bowl combine eggs, milk, salt, pepper, and whisk add eggs to pan, gently pushing cooked edges toward center of the pan and allowing liquid to run to the sides cover pan with glass lid until eggs are firm and top of eggs are no longer liquid liberally add shaved parmigiano fold eggs over in pan, smothering cheese flip on both sides serve
02/03/2010 8:45:12 PM CST
Maria A Pino says ...
I like to enjoy parmigiano reggiano in its purest state possible. Th drier, more aged the cheese, the better. Simply shave off pieces and serve with fresh apple or pear wedges or fig quarters. I also enjoy it much like I would a hard, well-aged manchego cheese shaved, drizzled with olive oil and sprinkled with silvered almonds. This works well on its own, with good italian bread or in a salad. Bon Appe'tit!
02/03/2010 8:46:04 PM CST
Rebecca says ...
Parmigiano reggiano omlette 3 fresh eggs splash of milk 1 tsp olive oil 1 TBS diced tomatoes 1 TBS diced onions 3 TBS or more of shaved Parmigiano Reggiano salt and pepper to taste non-stick pan and non-stick spatula heat oil in pan on stovetop saute onions in olive oil add tomatoes when onions become almost translucent and continue to saute for 3-4 minutes in a separate bowl combine eggs, milk, salt, pepper, and whisk add eggs to pan, gently pushing cooked edges toward center of the pan and allowing liquid to run to the sides cover pan with glass lid until eggs are firm and top of eggs are no longer liquid liberally add shaved parmigiano fold eggs over in pan, smothering cheese flip on both sides serve
02/03/2010 8:48:19 PM CST
Rebecca says ...
parmigiano reggiano fig and balsamic bruschetta 1 loaf of crusty italian bread olive oil balsamic vinegar (reduction, if possible) 3 cups dried turkish figs 1 cup or more of shaved parmigiano reggiano pre-heat oven to 350 degrees F slice bread and place on foil-covered baking sheet brush each slice with olive oil toast bread slices until just barely brown at edges remove bread from oven and turn the oven off generously add parmigiano to bread slices place pan back in oven and allow parmigiano to melt in the residual oven heat slice figs into quarters remove bread from oven liberally add figs to toasts serve warm or room temp
02/03/2010 8:56:22 PM CST
Maria A Pino says ...
Another great way I love parmigiano reggiano is to shave it over a bowl of hot polenta and watch it shine as it melts.
02/03/2010 8:58:41 PM CST
Donna says ...
Spiedi Verde Oliva de Parmigiano Parmigiano Reggiano, room temperature, cut in cubes Marinated Green Olives, pitted wooden skewers Alternate Parmigiano Reggiano cubes and olives on skewers serve alone, or as part of an appetizer platter couldn't be easier, or more delicious! Buon Appetito!
02/03/2010 8:58:57 PM CST
Lorraine Allen says ...
Dinner Garlic Bread 1 Fresh Italian bread, cut length wise 1 stick of salted butter, softened 4-5 garlic bulbs, minced 1/2 to 1 cup grated Parmigiano Reggiano your favorite dried spices: basil,oregano,pepper,etc. your favorite veggies - grilled, steamed or raw This bread comes out different every time cause you add what ever you want or have around that day. First you mix the butter, minced garlic and Parmigiano Reggiano to make a spreadable paste. (you can add a little olive oil if you put too much cheese in) Add the spices that you like, mix in & put aside. Then place the bread on a cooking sheet open with cut sides up and prepare oven to broil. Place a variety of thinly sliced or chopped veggies on top of bread. Like: thin sliced tomatoes,chopped olives, grilled asparagus or red pepper, grated fresh yellow & green peppers,fresh basil (No dry in butter then),steamed chopped broccoli. Carefully spread butter mixture over veggies and broil bread till brown and bubbly. Cut with large chopping knife & serve with a fresh salad or tomato soup! Can add small bits of cooked chicken with the veggies for some protein. Be creative- it's all good!
02/03/2010 8:59:43 PM CST
Mick T says ...
Savory Parmesan and Chive Biscotti Cooking oil, for greasing pan 1 cup flour 2 tablespoons plain yellow cornmeal 1/4 cup grated Parmesan cheese 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon coarse salt Several grinds of black pepper 1 egg 2 tablespoons low-fat buttermilk, shaken 2 tablespoons olive oil 3 tablespoons snipped fresh chives Preheat oven to 375 degrees. Grease a baking sheet with cooking oil; set aside. In a mixing bowl, combine flour, cornmeal, cheese, baking powder, baking soda, salt and pepper. In another bowl, stir together egg, buttermilk, oil and chives. Pour the egg mixture into the flour mixture and stir with a fork until combined. Turn dough out onto a work surface and knead a few times until ingredients are incorporated and dough is smooth. Form dough into a 1-inch diameter rope. Place on prepared baking sheet and flatten slightly with your hands. Bake 20 minutes until golden. Remove and let cool about 30 minutes. Lower oven temperature to 300 degrees. Using a sharp serrated bread knife, cut dough into 12 diagonal slices. Lay slices on baking sheet and bake 20 to 30 minutes, then flip the pieces over and bake 20 to 30 minutes more, until crisp and dry. Let cool completely and store in an airtight container. Let the baked biscotti dough cool at least 30 minutes before cutting it into slices and rebaking it. Makes 12 servings
02/03/2010 9:00:20 PM CST
Pamela Lytle says ...
Asparagus with Parmigiano-Reggiano Cheese Serves 6 3 quarts salted water 1 1/2 pounds cleaned asparagus ½ cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons fine plain dry bread crumbs 1/2 tsp. lemon juice 3 tablespoons butter, melted Bring the water to a boil in a large saucepan. Trim the tough ends from the asparagus stalks. Peel the bottom half of the stalks. Add the asparagus to the boiling water and cook until just slightly crisp, about 4 minutes. Drain. In a small bowl, toss the cheese and bread crumbs together. Preheat the broiler. Arrange the asparagus stalks in a single later in an 8-inch square baking dish. Drizzle the asparagus with the melted butter and lemon juice mixed together and sprinkle an even layer of the bread crumb mixture over it. Broil about 4 inches from the heat until the bread crumb mixture is golden brown, about 3 minutes. Serve hot. Even better when you grate some cheese over the finished recipe!
02/03/2010 9:01:49 PM CST
greg fierro says ...
Parmigiano comes from a fairly large area of Emilia Romagna, but the taste does change from producer; and from season to season. My relatives in Italy, who live very near the production area will argue for hours over the virtue of spring Parmigiano (grassy notes from grazing) vs. Winter (fattier & richer). My favorite trick is to put scoops of freshly grated Parmigiano on my hot panini press, and cook until lightly browned, then remove and cool before serving! Super good!!!!!
02/03/2010 9:04:05 PM CST
Edward Baum says ...
Zucchini Squares 3 cups grated zucchini 1 cup biscuit or crust mix 1/2 cup finely chopped onion 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley 1/4 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon salt Freshly ground pepper 1/2 cup cooking oil 4 eggs, lightly beaten Preheat oven to 350 F. Line a 9- x 13-inch baking pan with foil. Mix all ingredients together. Spread in pan and bake about 25 minutes, until golden brown. Let cool, then cut into bite-size pieces.
02/03/2010 9:06:27 PM CST
Kathryn Bembas says ...
Spinach & artichoke dip 1 (10oz) package of frozen spinach 8oz nonfat cream cheese, room temperature 6oz nonfat sour cream 1 14oz can artichokes hearts in water, quartered 1c mozzarella cheese 1/3c Parmigiano Reggiano grated cheese 1-clove garlic, minced Drain thawed spinach cream cheese, garlic, sour cream and place into a food processor. Process until ingredients are combined. Remove and place into a oven safe dish. Fold in artichokes and half of each cheeses. Top with the remainder cheese. Bake at 350 degrees for ~15 minutes covered with foil. Remove foil and bake until bubbling. Remove, cool for a few minutes and enjoy!
02/03/2010 9:10:35 PM CST
Megan Sosey says ...
Parmigiano Rye Crisp 1 C. Organic Mayo 1 C. Parmigiano Romano, grated 1 C. Chopped red onions 1 package cocktail rye bread Mix everything together in a small bowl. Place a small dollop of the mixture on each piece of bread. Sprinkle with tarragon. Broil in the oven until brown and bubbly. Serve warm.
02/03/2010 9:16:45 PM CST
Kelly Maza says ...
Parmigiano Reggiano Receipe Contest: Take 1/2 lb potatoes, slice thin and boil in sea salt for 5 minutes. Spread 1/2 in a pan. Take 2 bunches spinach fresh and cook three minutes in vegetable or chicken broth. Add the spinach as a layer on top of potatoes. Sprinkle 2 tbs of homemade bread crumbs, tsp of parsley and 1/4 cup Parmigiano Reggiano. Add another layer of potatoes. Sprinkle 2 tbs bread crumbs, tsp of parsley and 1/4 cup of Parmigiano Reggiano. Bake in the oven 30 minutes and you have an Au Gratin that is light and delicate with Parmigiano Reggiano cheese.
02/03/2010 9:19:05 PM CST
Mary says ...
When baking chicken, I always dip the breasts in egg, then bread them in a 1:1 ratio of finely grated parm and breadcrumbs.
02/03/2010 9:20:06 PM CST
Nancy Povataj says ...
Mediteranean crostini 1 loaf french or italian bread sliced(1-inch slices ) 3/4 cup mayo 1 tsp dry mustard 1 tsp italian seasoning 2 clove garlic chopped fine 1 tsp lemon zest 1 can artichoke hearts drained & chopped fine 1 1/2 cup grated "parmigiano reggiano 2 lg tomatoes chopped fine( seeds removed ) 1/4 cup fresh basil chopped 1 tbls olive oil 1 tbls balsamic vinegar dash cracked pepper & salt preheat oven to 350 degrees Slice bread 1 inch thick,place on baking sheet bake 10 min until light brown.Mix the next 7 ingredients in bowl,let set In another bowl mix tomatos,olive oil,basil,balsamic,salt& pepper, mix well. Spread bread with artichoke mixture,then top with tomato mixture and bake another 10 min until hot , serve right away !
02/03/2010 9:22:07 PM CST
Marjie says ...
Parmigiano Reggiano Pizza Joy 1 fresh pizza dough ball from Wholefoods pizza/deli area 1 box prepared 365 macaroni and cheese 2 tablespoons extra virgin olive oil 2 cloves crushed garlic 1 cup freshly grated parmigiano reggiano cheese Preheat oven to 350 degrees. Roll out pizza dough and place on a baking stone. Brush with 2 tablespoons of e.v.o.o. and crushed garlic. Bake for 10 minutes. Remove pizza crust from the oven and top with macaroni and cheese, spread out the the edges, then sprinkle the parm. reg. cheese on top. Bake for 5 minutes. You can put it under the broiler for 1 to 2 minutes until it starts to turn golden brown and bubble if desired. Optional: If you want to pump up the nutrition, you can add 2 cups of chopped broccoli to the macaroni and cheese. You can also make a carrot or sweet potato puree and use it as pizza sauce and spread it on the pizza crust before putting the mac and cheese on.
02/03/2010 9:22:58 PM CST
Sharon Bross says ...
My Recipe using Parmegian Reggiano Greek Seafood Dish Serves 4 Saute two small sliced onions Saute half a jar of sundried tomatoes Saute two tablespoons of jar of jalepano peppers Saute jar of artichoke hearts (cut them into pieces) Saute two chopped medium sized tomatoes Cook a box of penne pasta Toss 5 large shrimp per person into cooked vegetables above; and cook 5 minutes When it is all done, toss in four Tbsp of feta cheese and stir into the mix until melted down Spoon on top of cooked pasta and top each bowl with two TBSP of parmegian reggiano
02/03/2010 9:25:57 PM CST

Pages