Whole Story

The Official Whole Foods Market® Blog

 

1 Comment

Comments

Kendell Champion says ...
Roasted Veggies Tossed With Parmesean Add as much as you want of the following and cut in large chunks about 1 1/2 inch thick: White Onion Crushed Garlic (lay flat on counter and smash with the side of a knife) Shallot Carrot Parsnip Potato Zucchini Parmesean Cheese Top with a drizzle of olive oil and some sea salt. Roast in a pan for about 20 min or until soft but not soggy or burnt. When done, put the veggies in a bowl and top with freshly grated Parmesean Cheese. You can serve this as a side dish with meat. I also like to add this to a tomato soup. It gives a plain tomatoe soup lots of texture and flavor. Sprinkle the parmesean cheese on top of the soup or melt some over some fresh bread for dipping in the soup. Delicious and kid friendly!!! Make extra-leftovers heat well. Zucchine
02/03/2010 9:53:14 PM CST
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!
02/03/2010 9:56:23 PM CST
Barbara Grasso says ...
Stuffed Leg of Lamb Sicilian style 1 leg of lamb 5 lb (boned) This recipe may be used in one of 2 ways, butterfly the lamb and stuff with the following ingredients or make multiple one inch slits in the lamb with a sharp knife and fill with the ingredients. I prefer to slit the lamb and have the cheese bubble over to give the lamb a great tasing crust. Parmigiano Reggiano 1/2 lb cubed i inch Provolone cheese 1/2 lb. cubed 1 inch garlic cloves peeled and diced parsley, Italian flat leaf preferred, chopped 1 tbsp extra virgin Olive oil salt and freshly crushed black peppercorns. Wash and dry the lamb. Rub with the Olive oil Salt and pepper all over If stuffing a butterflied lamb,spread the ingredients on one side of the lamb, close and tie with Kitchen twine. If stuffing the slits add the garlic and parsley, then the provolone cheese and lastly the Parmigiano Reggiano. Place on rack in roaster pan. Bake in 350 degree oven for 20 minutes per pound or follow lamb cooking guide for the doneness you prefer. I serve this with a creamy mushroom risotto but you can bake peeled and quartered potatoes in the roasting pan, along with the lamb. A tossed green salad compliments the meal nicely. When lamb is done, slice and serve. Buon'appetito
02/03/2010 9:57:41 PM CST
Amy C says ...
Arugula and Pecan Pesto Fettuccine Ingredients: Course Salt and Black Pepper 1 pound whole wheat fettuccine 1 cup pecans chopped 1/2 cup extra virgin olive oil 1/2 cup of green beans 2 cups of arugula 4 garlic cloves (chopped) 1/3 cup of grated Parmigiano-Reggiano 1/2 cup shredded carrots 1/4 teaspoon ground nutmeg 4 medium scallions Preparation: Prepare Fettuccine as directed. Toast the nuts and set them aside. Boil the green beans and carrots for about 3 minutes in an inch of boiling salted water. Drain the veggies and then saute them in 2 tablespoons of the olive oil and the garlic. Then make the pesto by combining pecans, arugula, nutmeg and Parmigiano-Reggiano cheese in the food processor. After those ingredients have been chopped slowly stream in the remainder of the olive oil. Salt and pepper your completed pesto! Now combine everything in a bowl with the cooked pasta. Enjoy!
02/03/2010 10:00:27 PM CST
Jennifer Daemon says ...
Jennifer's Chicken Parmesan (no measuring required with restaurant quality results!) 1 loaf prepared french bread 3 boneless, skinless chicken breasts 1 egg, lightly beaten Handful parmigiano reggiano Bottled marinara Mozzarella or Provolone cheese Bake one half of prepared french bread according to package directions; reserve second half for later use. Let cool. Tear cooled loaf into pieces and place into food processor. Pulse until crumbs are pebble in size. Combine in shallow bowl with parmigiano reggiano so you have a 2:1 (bread:cheese)ratio. Heat large, oven safe, non-stick skillet over medium high heat. Drizzle with olive oil so pan is evenly coated. Bake reserved prepared french bread while preparing chicken. Cut each chicken breast in half, horizontally, so that you have 6 total chicken breasts. Dip each breast into egg and then dredge in bread/cheese mixture. Place each breast into hot pan and pan fry on one side for 3-4 minutes; flip chicken towards you and pan fry additional 3-4 minutes. Pour bottled marinara around chicken breasts and top with mozzarella or provolone cheese. Broil until cheese is melted, brown, and bubbly. Serve chicken parmesan and marinara with angel hair pasta along with reserved prepared french bread.
02/03/2010 10:02:20 PM CST
Colleen Holland says ...
Meatballs and Spaghetti 1 lb ground beef 1/2 C unseasoned bread crumbs 2 cloves garlic minced 1/3 cup parmigianno reggiano 1/2 TB dried basil 1/2 TB dried oregano 1 TB finely chopped parsley 1 egg Salt and pepper to taste Heat a pot of your favorite marinara on the stovetop. Mix the above ingredients thoroughly with your hands. Shape balls about 1.5-2 inches in diameter and drop into sauce. When all the meatballs are in the sauce, gently stir to make sure they are all submerged. Simmer on low for several hours (3-5 depending on size) stirring only occasionally and very carefully as to not break the meatballs. Serve with your favorite long skinny pasta, a side salad, and of course garlic bread topped with some more parmigiano reggiano. * I always double the batch and freeze leftovers. Haven't met a person yet who doesn't enjoy this meal:)
02/03/2010 10:02:53 PM CST
Renie Hamilton says ...
Cheezy Eggs(Scramble 3 eggs, quarter cup half and half or cream, handful of spinach, and quarter cup of grated Parmigiano Reggiano Cheese. Salt and Pepper, to your taste. Yum, Yum. Serve with Toast and Fruit.
02/03/2010 10:05:07 PM CST
Paula Peabody says ...
Have many favorites..however, my family enjoys this one the best...a gluten free recipe. Spaghetti Carbonara 1/2 pound Nieman Ranch Applewood Smoked Bacon, cooked until crispy, and crumbled 3 Garlic cloves chopped freshly ground black pepper to taste 1 package Tinkkyada Spaghetti 3 eggs..beaten 1/4 tsp sea salt 1 cup of Parmigiano Reggiano Cheese - grated 4 tablespoons chopped Italian Parsley Cook Tinkyada pasta acording to directions. Drain and rinse. Set aside. While the pasta is cooking place bacon in a large saute pan and cook until crisp. Remove bacon from the pan. Pour off bacon fat, leaving a bit. Turn heat to medium low and add garlic and freshly ground black pepper...saute for about a minute. Return the bacon to the pan and add the pasta. Whisk the eggs and add the salt to the eggs. Remove the pan from the heat. Add egg mixture and whisk quickly until the eggs thicken, but do not scramble. Add the grated Parmigiano-Reggiano. Check seasonings and add salt and/or pepper if needed. Place pasta into serving bowls and garnish with parsley.
02/03/2010 10:05:09 PM CST
Victoria Holladay says ...
Italian Meatballs ala Victoria Ingredients: 2 lbs. lean ground beef 1 1/2 C Parmigiano Reggiano cheese (grated very fine) 2 T dried ground oregano 2 T dried basil leaves 1 T crushed garlic 3/4 tsp. sea salt 3/4 tsp. freshly ground pepper 2 T extra virgen olive oil 2 eggs Mix ingredients together and form into 2" diameter balls. Fry in olive oil, turning frequently until all sides are brown. If eating meatballs only, test for doneness (don't overcook!) If using meatballs in marinara, place them in heated sauce to finish before they are cooked through. Serve with your favorite pasta and add some extra Parmigiano Reggiano on top!!
02/03/2010 10:08:24 PM CST
Angel Stork says ...
10-minute Spinach-Cheese Omelet! Heat small saute pan, medium high Add 1 Tbs. olive oil. Add 2-3 Tbs. minced shallot, saute 2-3 minutes Add 2 cups organic raw baby spinach, saute to reduce Meantime Turn oven on to 'Broil' Whip up two medium or large eggs Add pinch of salt and pepper Add to spinach-shallot mixture, coat the pan When egg is beginning to cook in the center, about 3 minutes, smother with grated Parmigiano Reggiano cheese, 1/3-1/2 cup Slide under the broiler for 1 minute or less to finish cooking egg and brown the cheese. Slide the omelet onto a plate and garnish with your favorite salsa (I prefer tomatillo), avocado slices, fresh or sundried tomatoes, chopped cilantro Serve with toast and homemade tomato jam, if you have some. (I love the way my tomato jam brings a sweet bite to balance the creamy sharpness of the cheese! I know not everyone has tomato jam, especially not like mine. But I digress...I often make this omelet, and the reggiano is THE perfect cheese compliment the spinach. Sometimes I get it down to 7 minutes!) Creative Substitutions/Additions: Sundried tomatoes, add with the egg Pepitas or pigniolis feta cheese (under the reggiano) chopped cooked bacon or sausage broccoli instead of spinach sliced, sauted yellow or maui onions cooked shrimp or crab chopped mushrooms, peppers or other veggies to the saute Yum
02/03/2010 10:08:30 PM CST
igor jozsa says ...
Risotto bianco al parmigiano: Saute one white minced onion in 4 tablespoons of butter, when golden add 4 cups of arborio rice coating it really well for about 3 minutes. Add one glass of Pinot Grigio at room temperature, let it cook down then add 2 cups at the time of 2 quarts total of organic chicken stock preheated, add 2 teaspoons of sea salt mixing constantly till the rice is cooked but still al dente, about 17 minutes. When done shut the stove, add 2 tablespoon of organic plain yogurt and 3 cups of parmigiano. Mix well and serve in individual plates with 3 or 4 leaves of white endives, white pepper and some shaved parmisan. Serve immediately. Serves 4 or 5
02/03/2010 10:09:09 PM CST
Gina Morris says ...
Broccoli Reggiano 1 large bunch broccoli 3/4 cup plain bread crumbs 2-3 tablespoons grated Parmigiano Reggiano cheese 2 med cloves of garlic chopped Olive oil Salt Pepper Rinse and cut up broccoli leaving 2-3" stems on heads, DO NOT MAKE BITE SIZE. Steam or cook broccoli until fork goes through and tender, DO NOT OVER COOK. When done, transfer broccoli into large frying pan. Turn heat on to medium under pan. Drizzle some olive oil back and forth over broccoli. Sprinkle on bread crumbs, cheese, and garlic. Drizzle on a little more olive oil to moisten the crumbs and cheese. Then add a few grinds of salt and pepper to taste. Turn up heat a bit to sizzle, and gently fold broccoli over here and there until some browning occurs. Can also cover pan off and on to help moisten crumbs if needed. Simple and delicious- this recipe has won over many broccoli haters!
02/03/2010 10:09:19 PM CST
Shell Huffman says ...
Simple Delish Party Appetizer: Small organic mushrooms sliced melted organic butter organic parmigiano reggiano place sliced organic mushrooms on a cookie sheet, brush with melted butter, place a pinch of parmigiano reggiano on each one and bake for 10 minutes at 350 degrees. Place onto party platter, place a toothpick in each one. The rich flavors of the parmigiano reggiano and mushroom make an elegant hors d'oeuvre and they are delicious.
02/03/2010 10:11:20 PM CST
Cara Wilbat says ...
Parmigiano Popovers 2 eggs 1 c flour 1 c milk 1/4 t salt 1/2 c freshly grated parmgiano reggiano Preheat oven to 450. Beat eggs, flour, milk and salt until smooth. Grease muffin tins. Fill each tin half way with batter. Add some freshly grated parmgiano reggiano on top of the batter- about a heaping teaspoon in each. Bake at 450 for 10 minutes. Reduce heat to 350 and bake 10 minutes more. Easy to make, simple ingredients, and perfect for breakfast, brunch, lunch or dinner!
02/03/2010 10:13:12 PM CST
Angela Spengler says ...
Vidalia Onion and Parmigiano Pie with Fresh Chives and Cayenne Pepper Ingredients 1 refridgerated pie crust 8 tablespoons butter 6 vidalia onions sliced thin 3 large eggs 1 cup half and half 1 tablespoon sour cream 1/2 teaspoon salt 1/2 teaspoons black pepper 1/4 teaspoon cayenne pepper 3/4 cup freshly grated Parmigiano-Reggiano cheese 2 tablespoons fresh chives finely snipped Directions Preheat over to 350 degrees. Unroll pie crust into deep dish pie place and flute edges. In a heavy skillet, heat butter over medium low heat until melted. Add onions and stir until softened and slightly golden, approximately 12 minutes. Spoon into pie crust. In medium bowl, whisk the eggs, half and half, sour cream, salt, black pepper, cayenne pepper and 1/4 cup of the Parmigiano-Reggiano. Pour over onions. Sprinkle remaining cheese and chives over top. Bake for 15 minutes, reduce heat to 350 degrees and bake an additional 25 minutes. Top should be golden brown at this point. Remove from over and cool 5 minutes. Slice into 8 servings and serve. Yield: serves 8 I love the flavor combination of vidalia onions and fresh parmesan so I decided to make a classic Southern Onion Pie and add fresh chives and cayenne pepper. Its easy to make but tastes as if you went to a great deal of effort.
02/03/2010 10:13:35 PM CST
Carol S. says ...
Eggplant Parmesan 1 Large Eggplant, unpeeled 1 Large Red Bell Pepper Dash Red Pepper Flakes 1 28oz Can Whole Tomatoes, drained 1 log of Fresh Mozzarella Cheese ½ Cup Shredded Parmesan Cheese 3 Tablespoons Olive OIl Butter for greasing baking pan 3 Cups Fresh Bread Crumbs from Day Old Bread 1 Tablespoon Fresh Thyme ½ Tablespoon Oregano ¼ Cup Fresh Chopped Parsley Salt & Pepper to Taste 1 Egg ½ Cup Flour 2 Tablespoons Olive Oil Preheat Oven to 350 degrees. Wash the Eggplant. Slice Eggplant Approx ¼ inch thick. Salt, then lay on a paper towel for 30 minutes. Blot dry. Tear the day old bread in pieces and add them to a blender. Blend the day old bread until you have bread crumbs. Bake the bread crumbs on a baking sheet and bake for 30 minutes to dry out. Mix dried bread crumbs with Thyme, Oregano, Parsley, Salt & Pepper. Scramble Egg in a Bowl. Place ½ Cup Flour in a shallow dish. Heat a pan on the stove with the Olive Oil on medium high heat. Dip Eggplant in Flour, then Egg then Breadcrumb Mixture. Lightly fry Eggplant in oil for approx 3 minutes on each side until golden brown. Drain each piece on a paper towel. Roast the Red Pepper on the gas burner or grill until blackened. Rub the red pepper until the skin comes clean off. Chop the red Pepper and whole tomatoes. Place then in a small pan with 2 Tablespoons Olive Oil and a dash of red pepper flakes. Cook until the mixture becomes thick and is reduced by about 1/3. Thinly slice fresh mozzarella. Butter a 9X13 glass baking dish. Put a layer of Eggplant on the bottom. Top with sauce mixture then a slice of mozzarella. Sprinkle a generous amount of fresh parmesan cheese. Repeat this process until you are out of Eggplant. Bake in the oven until cheese is golden approx 20 minutes.
02/03/2010 10:15:22 PM CST
Jacqueliine Gray says ...
Rinse and halve 2 pounds of fresh Brussels sprouts. Using a heavy non-stick skillet, saute sprouts over medium heat in 3 Tablespoons of olive oil, turning frequently. When sprouts turn bright green and begin to brown on the cut sides, add 4 ounces of water. Continue cooking until the water is absorbed or evaporated, and remove from heat. Coarsely grate 4 ounces of Parmigiano Reggiano over hot sprouts and serve immediately.
02/03/2010 10:17:34 PM CST
Emanuel Huffman says ...
Parmigiano Reggiano dill pasta with bread chunks melted butter
02/03/2010 10:17:41 PM CST
Livio Pigo says ...
Nonna's meat sauce 1 lb ground chuck 3 slices of Prosciutto di Parma 1 medium onion (diced) 2 tbl extra virgin olive oil 1 tsp dried basil 1 cup Chianti wine 4 oz sun dried tomatoes 1 28 oz can of plum tomatoes 1 15 oz can of tomato sauce 1 lb Rotini pasta Parmigiano Reggiano In a large pan, heat olive oil. Chop prosciutto into small pieces and cook for 3 minutes. Add diced onion and cook until translucent. Add basil and ground chuck. Cook until meat is browned. Add Chianti and reduce to half. Chop sun dried tomatoes until fine in a food processor and add to pan. Chop plum tomatoes into small pieces and add. Add tomato sauce and stir. Cover sauce with parchment paper and put pan into a 350 degree oven for 1 hour. Cook Rotini until al dente and add sauce. Use a vegetable peeler to shave Parmigiano Reggiano and top the pasta generously.
02/03/2010 10:18:48 PM CST
Shelly says ...
Cheese Sticks 1.5 sticks butter 2c grated Parmigiano Reggiano 2c crushed cornflakes 1 loaf thin sliced FROZEN white bread In shallow dish, mix cheese and cornflakes Melt butter in another shallow dish Cut crusts off of 2 pieces of frozen bread and dip into melted butter - then into cheese & cornflakes Cut each piece of bread into 4 strips and put onto parchment paper on baking sheet Bake at 350 for 7-8 minutes or until golden brown YUMMY!
02/03/2010 10:21:00 PM CST
Angela Spengler says ...
Reisling and Reggiano Fondue with Assorted Dippers 1 pound swiss cheese cubed 2 tablespoons flour 1 clove garlic minced 1 cup Reisling 2 tablespoons sherry 1 teaspoon salt 1/8 teaspoon nutmeg Assorted dippers such as cubes of pumpernickel bread, cubes of artesian white bread, grapes, or slices of granny smith apples In medium bowl toss the parmigiano-reggiano, swiss cheese and flour together. Heat garlic and wine in fondue pot set to low heat. Heat until bubbles rise to surface (not boiling). Add cheese/flour mixture, 1/4 cup at a time, stirring after each addition. Once cheese has melted add sherry, salt and nutmeg. Transfer fondue pot to table and place over flame. Serve fondue with assorted dippers and allow guests to spear dippers and swirl in fondue.
02/03/2010 10:24:05 PM CST
Michelle says ...
My In-Laws are Middle-Eastern. These are puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. 2 eggs 2 cups shredded parmigiano reggiano cheese 1 teaspoon dried parsley 1 pinch garlic powder 1 pinch onion powder 1 pinch salt 1 pinch black pepper 1 package frozen puff pastry 2 teaspoons water 2 tablespoons sesame seeds Preheat oven to 350. Grease a baking sheet. Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper. On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds. Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.
02/03/2010 10:25:12 PM CST
Angela Spengler says ...
Reisling and Reggiano Fondue with Assorted Dippers 1/2 pound Parmigiano Reggiano, shaved 1/2 pound swiss cheese cubed 2 tablespoons flour 2 cloves garlic minced 1 cup Reisling 2 tablespoons sherry 1 teaspoon salt 1/8 teaspoon nutmeg Assorted dippers such as cubes of pumpernickel bread, cubes of artesian white bread, grapes, or slices of granny smith apples In medium bowl toss the parmigiano-reggiano, swiss cheese and flour together. Heat garlic and wine in fondue pot set to low heat. Heat until bubbles rise to surface (not boiling). Add cheese/flour mixture, 1/4 cup at a time, stirring after each addition. Once cheese has melted add sherry, salt and nutmeg. Transfer fondue pot to table and place over flame. Serve fondue with assorted dippers and allow guests to spear dippers and swirl in fondue.
02/03/2010 10:25:44 PM CST
Connie Wrobel says ...
Oven Roasted Red Potatoes 3# small red potatoes - scrubbed and quartered (do not peel!) 1/3 C Olive Oil 1/3 C Butter Sea Salt to taste Freshly Ground Pepper 3/4 C finely shredded Parmigiano Reggiano Put oil and butter in Roasting Pan; Place in oven until oil and butter are just melted. Remove from oven, stir. Add potatoes, salt to taste, and pepper generously. Bake at 425 for 30 minutes stirring occasionally to brown peeled sides (check potatoes for doneness!). Top with Parmigiano Reggiano and return to oven 15 minutes or until lightly browned. Yummy!
02/03/2010 10:28:58 PM CST
Linda Palans says ...
When my son was 13-years old, our family went to Italy with three other families. Besides sightseeing we tried to get to taste some of the local foods being the "foodies" that we are. Occasionally Zach and I share food, and he asked if I wanted to split an appetizer with him in this beautiful little trattoria in Florence. I said sure and let him pick what he wanted. I was surprised and a little disappointed when he picked the Pears and Parmigiano Reggiano (of all the other tasty sounding items on the menu). Boy, did I have a lot to learn. I still dream about those paper-thin pear & cheese slices with the raw honey drizzled on top. It was the most savory, nutty cheese I ever tasted. This combination of these three flavors was one of the most delicious things I've ever eaten anywhere in the world. I'm so glad Whole Foods is carrying Parmigiano Reggiano. We can't wait to try to duplicate this most simple and most excellent dish. Pears and Parmigiano Reggiano 1 fresh pear seeded and sliced very thin Fresh Parmigiano Reggiano shaved on top of sliced pears Raw honey to taste Place pears on dinner plate or platter. Shave thin slices of Parmigiano on top of pears. Drizzle raw honey on top. Be prepared to have it all melt in your mouth. Enjoy! All of it is to taste. I don't think you can have too much Parmigiano Reggiano though.
02/03/2010 10:33:41 PM CST

Pages