6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium vegetable or chicken broth 2 small carrots, peeled and thinly sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced
Shaved Parmesan for serving
I just made with some changes... spinach for kale, because that's the green I had on hand,
shaved parmesan for pecorino, one piece of bread, and a few marcona almonds finely chopped, roasted chickpeas and roasted cubed butternut squash (because I had some left over from the pumpkin feta muffins although the dynamic of the salad was a little different, it was delicious.
Fresh chives for serving
Shaved Parmesan for serving
12 ounces short pasta (farfalle, rotelle, fusilli, orecchiette, penne) 1/4 cup olive oil 4 garlic cloves, peeled and thinly sliced 1 - 15 ounce can cannellini beans, drained and rinsed 1/3 cup roughly chopped toasted walnuts 1 ounce grated Parmesan plus
shaved Parmesan for serving Zest of half a lemon 1 teaspoon kosher salt 1/2 teaspoon black pepper
Transfer to serving dish and top with pomegranate seeds, toasted pecans, and a little extra
shaved parmesan for garnish.
12 ounces spaghetti 2 tablespoons olive oil 8 ounces assorted antipasti including roasted garlic cloves, pitted olives, marinated tomatoes, artichokes and roasted peppers) 1 teaspoon kosher salt 1/2 teaspoon black pepper
Shaved Parmesan for serving Torn fresh basil for serving
Not exact matches
For the noodle bowls: 3 - 4 summer squash (yellow squash or zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or
shave parmesan, quinoa or farro, the list is endless!
As
for the cheese on top, the menu says it's Asiago -
Parmesan, but the cheese I tasted was more Asiago than
Parmesan, so you'll need to use only Asiago cheese (that's been
shaved using a potato peeler)
for a great clone.
I also added 1/2 ounce of
shave Parmesan on top
for the last cheese.
16 ounces penne or rigatoni pasta 5 Tablespoons unsalted butter 1 medium onion, finely chopped 2 large garlic cloves, minced 1 jar (16 ounces) roasted red peppers, drained and roughly chopped 1 cup vegetable broth 1/2 teaspoon salt black pepper 4 ounces goat cheese 1/2 cup
Parmesan cheese
Parmesan cheese,
shaved for serving parsley, finely chopped
For Salad: 5 oz arugula 4 mushrooms, sliced 4 leaves radicchio, torn 1/4 cup blueberries (if there are leftover) Parmesan cheese, shaved (optional for non-vega
For Salad: 5 oz arugula 4 mushrooms, sliced 4 leaves radicchio, torn 1/4 cup blueberries (if there are leftover)
Parmesan cheese,
shaved (optional
for non-vega
for non-vegans)
Here's a winning combination fit
for a fancy breakfast or brunch, a poached egg on a bed of roasted asparagus with crispy prosciutto and
shaved parmesan, the creamy yolk when broken open oozes out and mingles with all the flavors, it's heavenly!
Add
shaved asparagus, lemon juice and vegan
parmesan to the pan and sauté
for an additional 2 - 3 minutes, or until asparagus is tender.
Add them into a mix of other grilled vegetables
for a salad, or serve simply on their own, drizzled with oil and topped with
shaved parmesan.
1/2 cup pearl barley 1 cup water 2 garlic cloves, peeled 1/2 cup walnuts plus more
for garnish 1/2 ounce
Parmesan, grated, plus more
shaved for serving 1-1/2 cups basil leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2 scallions, thinly sliced 2 tablespoons minced chives 1/4 cup chopped walnuts
Ingredients 2 cups short - grain brown rice 6 cups water Generous pinch sea salt 1 small acorn squash, halved horizontally 4 cloves garlic, whole and unpeeled Splash apple cider vinegar Freshly grated black pepper, to taste 1/4 cup
shaved parmesan cheese, plus more
for serving Chopped fresh parsley or basil,
for serving
For salad 2 pounds brussels sprouts, shaved thinly with a mandolin or a food processor fitted with the slicing disc 1/4 cup chopped fresh parsley 1 scallion, thinly sliced 1 tablespoon minced chives 1/3 cup grated Parmesan cheese plus more for serv
For salad 2 pounds brussels sprouts,
shaved thinly with a mandolin or a food processor fitted with the slicing disc 1/4 cup chopped fresh parsley 1 scallion, thinly sliced 1 tablespoon minced chives 1/3 cup grated
Parmesan cheese plus more
for serv
for serving
1 pound fava beans (about 1 cup shelled beans) 3/4 cup whole - wheat orzo 1/2 bunch asparagus (about 12 spears), sliced into 1/2 - inch pieces 1 teaspoon lemon zest Juice of 1 small lemon Fresh ground pepper 2 tablespoons chopped parsley
Shaved Parmesan cheese
for serving
Perfect
for sharing, offerings include such savory delights as Wagyu carpaccio with black truffle dressing, arugula and
shaved parmesan; SW lobster rolls on warm brioche; yellowfin tuna tartar with pickled Japanese vegetables, soy and Gochujang; oysters on ice; chilled shrimp cocktail and a seafood spectacular featuring Maine lobster, King Crab legs, shrimp, oysters and crab.
Baby Arugula salad with
shaved Parmesan, Prosciutto and a simple Balsamic Vinaigrette that stays emulsified
for days
Ingredients * 1 pound asparagus, trimmed and peeled * 4 large eggs * Extra-virgin olive oil,
for drizzling * 1 ounce
Parmesan cheese, thinly
shaved * Fine sea salt and freshly ground pepper
Yunhee KimFreshly
shaved Parmesan pairs nicely with bitter greens and tangy lemon in this recipe
for Penne With Chicken and Preserved Lemon.
Next, forgo the neon - orange cheese slices and replace them with a more interesting, lower - fat alternative —
shaved Parmesan, reduced - fat Swiss, or just a sprinkling of feta,
for example.
For the noodle bowls: 3 - 4 summer squash (yellow squash or zucchini work well) Toppings that I used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello mushrooms / eggplant / peppers, grilled shrimp or chicken, fresh mozzarella or
shave parmesan, quinoa or farro, the list is endless!
Find one strong and sharp enough to tackle winter squash and
shave parmesan cheese — extra points
for ones with replaceable blades.