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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.
02/03/2010 9:26:10 PM CST
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.
02/03/2010 9:27:04 PM CST
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.
02/03/2010 9:27:09 PM CST
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
02/03/2010 9:28:02 PM CST
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.
02/03/2010 9:30:09 PM CST
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!!!
02/03/2010 9:32:09 PM CST
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!
02/03/2010 9:34:53 PM CST
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.
02/03/2010 9:35:30 PM CST
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
02/03/2010 9:36:30 PM CST
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.
02/03/2010 9:36:35 PM CST
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! :)
02/03/2010 9:37:07 PM CST
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
02/03/2010 9:38:24 PM CST
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
02/03/2010 9:42:27 PM CST
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)
02/03/2010 9:45:12 PM CST
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!
02/03/2010 9:46:05 PM CST
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!!!
02/03/2010 9:46:32 PM CST
crystel says ...
The World's Best Pesto 4 cups basil leaves 1/2 cup walnuts, lightly toasted 3 cloves garlic, peeled and chopped 3 tbsp extra virgin olive oil 1/2 cup fresh Parmigiano Reggiano cheese, freshly grated salt and pepper to taste 1. Toast walnuts until aromatic, either on the stove or in the oven. Set aside to cool slightly. 2. Whiz the garlic and walnuts briefly in a food processor until roughly chopped. 3. Add the basil leaves and pulse until mixed, then slowly add the olive oil through the feed chute until incorporated. 4. Add the cheese. Add salt and pepper to taste and pulse until combined. 4. Store in the refrigerator for up to a week, covered with a thin layer of olive oil.
02/03/2010 9:46:47 PM CST
Angela Chapman says ...
Parmigiano Reggiano Mushroom Rice Take 1 stick of butter and melt in a skillet when melted add 1 carton of half and half. When heated add 1 1/2 cups of Parmigiano Reggiano grated cheese stir till cheese is melted and blended. Take another stick of butter and saute 1 pkg of mushrooms. Add mushrooms to cheese sauce. pour all over 8 servings of rice and blend. Serve hot. 2 sticks of butter 1 1/2 cups Parm/Ragg 1 pkg slicedMushrooms 1 carton half andhalf 8 cups of Rice
02/03/2010 9:46:58 PM CST
Christine Swanson says ...
TOFU PARMIGIANO REGGIANO CASSEROLE 1 tablespoon olive oil 1 to 2 additional teaspoons olive oil 1 small red pepper thinly sliced 1 small green pepper thinly sliced 1 small sweet onion thinly sliced 1 can (8 oz.) pesto flavored tomato paste 1 can 14.5 oz. Italian flavored diced tomatoes-do not drain 7 oz. firm or extra firm tofu 1/2 cup flour 1/4 teaspoon salt 1/4 teaspoon white pepper 3 cups cooked spaghetti 8 oz. Parmigiano Reggiano thinly sliced Slice tofu into four 1/2 inch slices. Place between 2 baking sheets with added weight on top sheet to press liquid from Tofu (about 30 minutes). Saute red pepper, green pepper and onion in olive oil in a medium saute pan over medium heat until slightly soft. Add diced tomatoes and tomato paste. Mix thoroughly and heat through. Meanwhile, mix flour, salt and pepper. Dredge tofu slices in flour, mixture and saute in 1 teaspoon olive oil in a nonstick saute pan until lightly brown. Turn to brown other side. Add more olive oil if needed. Spray 8" square baking dish with with cooking spray. Place spaghetti evenly in dish. Pour half of sauce onto spaghetti. Place four browned tofu slices in single layer on spaghetti. Pour remaining sauce onto tofu slices. Cover with aluminum foil and bake at 350 degrees F. for 30 minutes. Uncover and layer Parmigiano Reggiano cheese slices evenly over entire top of sauce. Bake an additional 10 minutes or until cheese is evenly melted. Enjoy! Serves 2
02/03/2010 9:47:56 PM CST
Naomi Muscatine says ...
Linguine with Sweet Potato, Garlic, and Parmesan A simple and delicious winter pasta dish! Serves 2. Ingredients: --1 large sweet potato, peeled and cut into 1/2 inch cubes --2 small onions, sliced --10 cloves of garlic, with peel on --1 tsp each of rosemary and thyme --salt, pepper, optional pepper flakes --olive oil --1/2 lb linguine --1/3 cup grated Parmigiano Reggiano --optional truffle oil (just a few drops) Instructions: 1) Preheat oven to 350 degrees. Mix diced sweet potatoes, sliced onions, garlic cloves, herbs, salt, pepper, red pepper flakes, and 1-2 tbsp of olive oil. Spread out on a baking sheet. Roast for about 30 minutes, or until sweet potatoes are cooked through and onions are browning. 2) Cook pasta until al dente. 3) Combine cooked sweet potato, onions, and garlic (remove peel after baking) with the cooked linguine. Stir in Parmigiano Reggiano. Add a few drops of truffle oil for an extra flavor boost. Enjoy!
02/03/2010 9:50:28 PM CST
deb semine says ...
Susan's Greatest Ever Chili Cheese Scones (approx. 12-15 scones) 1 cup flour 1 cup corn flour 4 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 2 extra large eggs, beaten 3 tablespoons melted butter, unsalted 1 cup buttermilk 1 cup Pepper Jack cheese, grated 1 cup Parmigiano Reggiano cheese, grated 2 cups frozen corn kernals, defrosted and "dried' on paper towel 1/2 cup cilantro, minced 1.Preheat oven to 400 degrees. 2.Combine flours, sugar, baking powder and salt. 3.Add melted butter to eggs slowly, whisking constantly, then add the buttermilk to egg mixture and whisk until blended. 4.Add wet ingredients to dry with a large rubber spatula and fold until dry mixture is blended with liquid. 5.Add cheeses, corn and cilantro to flour mixture until evenly blended. 6.Using a 1/4 cup measuring cup, drop dough mixture onto parchment paper lined jelly roll pan (or cookie sheet). 7.Bake at 400 degrees for 20 minutes. Serve warm or at room temperature.
02/03/2010 9:50:30 PM CST
Michele Bello says ...
Big D's Peas and Cheese Needed for recipe: 1 package sliced mushrooms (I use baby portabellos) 1 large onion sliced 2 to 3 cloves chopped garlic 1 can early June Peas (drained) 1/3 cup shredded Parm Reggiano cheese 1 tbsp Olive Oil In a large skillet heat oil and add onions and garlic. Saute until onions and garlic begin to carmalize. Add sliced mushrooms and cover so they saute with onion and release their juices. Once the mushrooms soften and begin to brown and release their juices stir in the drained peas. Add the cheese, cover and let the cheese melt over the peas, onion mixture. Serve with a sprinkle of fresh or dried basil. THIS is a recipe I've had for years that I got from watching my ex-father in law cook! It is AWESOME as a side or mix it in pasta! It is even better the next day. Enjoy!
02/03/2010 9:50:39 PM CST
Robin Broyles says ...
“Parmigiano Reggiano Recipe Contest” entry Crock Pot Italian Chili - AMAZING but easy! 1 lb. Italian sausage 1 lb. All natural ground beef 1 green bell pepper, chopped 1 onion, chopped 3 portobell mushrooms, chopped 1 small jar pitted black olives 1 small jar pitted green olives 2 large jars tomato sauce 1 large can tomatoes (not drained) 1 clove garlic (or 3 tbs. already diced garlic in a jar from produce section of Whole Foods) Fresh Basil and fresh oregano, to taste 1 C red wine Freshly-grated Parmigiano Reggiano Brown Italian sausage and ground beef. Add onion and bell pepper while meat is cooking, and cook until onions are clear. Drain, and pour into crock pot. Add all the other ingredients except the Parmigiano Reggiano. Let simmer on low for at least three hours. After placing a serving of Italian chli in bowl, top with freshly-grated Parmigiano Reggiano just before serving. Serve with garlic bread.
02/03/2010 9:52:03 PM CST
Elizabeth Cecelski says ...
Deceptively simple - it depends entirely on the quality of the ingredients. It seems almost too simple, but it is fabulous. I learned it from my dear French-Swiss friend, Isabelle, when I lived in Geneva. Nice in a glass bowl where you can see the layers: A good layer of arugula, washed and dried A layer of fresh Roma tomatoes, sliced thinly (other kinds of fresh tomatoes are OK too) A scattered layer of really good parmesan shaved thinly - not too much Sprinkle lightly with balsamic vinegar, olive oil, salt and fresh ground pepper Repeat layers a few times Can keep at room temperature for a while
02/03/2010 9:52:29 PM CST
Jill Curran says ...
Regianno Roasted Potatoes 8-10 organic red potatoes, cut into 1 to 1 and 1/2-inch pieces 2-3 T. organic olive oil 1/2 bunch organic green onions, chopped 1 T. bulk herbes do Provence salt and pepper 1-2 oz. Parmigiano Reggiano, or more, shaved with a vegetable peeler Toss potatoes with olive oil in a parchment paper-lined baking pan. Bake at 375 degrees for 45 minutes total with a ahallow pan of water on rack below, stirring once or twice. When nearly done add green onion and herbes do Provence, stir, and return to oven. When potatoes are nicely roasted, remove from oven, add salt, pepper, and Parmigiano Reggiano, toss, and serve warm.
02/03/2010 9:52:46 PM CST

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