For pesto 1 garlic clove, peeled 1 generous handful parsley leaves 1/4 cup walnuts 1/2 ounce
grated Parmesan Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup olive oil
1 scallion, thinly sliced 1 tablespoon fresh chives 1/4 cup
grated Parmesan Juice of half a lemon
Not exact matches
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon
juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup
grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
1 cup millet 2 - 3 cups broccoli florets 3/4 cup plus 1/4 cup walnuts, roughly chopped 1 packed cup flat leaf parsley 2/3 cup extra virgin olive oil 1 tablespoon lemon
juice 2/3 cup finely
grated parmesan 2 cloves garlic 1/4 teaspoon sea salt
3 lb sweet potatoes 2 Tbsp unsalted butter, melted 1 1/2 tsp finely
grated orange zest 2 Tbsp lemon
juice 2 Tbsp orange
juice 1 Tbsp minced garlic 1/2 tsp allspice 1/2 c whole wheat bread crumbs 1/3 c pecan halves, coarsely chopped 1/4 c chopped scallion greens 2 Tbsp finely
grated Parmesan
1 cup of fresh cilantro 1/2 cup of baby spinach leaves 3/4 cup of raw almonds (pistachios would work well too) 1/4 cup of
grated parmesan cheese 4 garlic cloves 1/4 cup of fresh lime
juice Olive oil Salt Pepper
Inside:
grated parmesan cheese On top: salsa from finely chopped chives and tomatoes, drizzle with lemon
juice before plopping on top of the quesadilla, cracked pepper on top with a little more
parmesan.
Chicken: 2 boneless, skinless chicken breasts Garlic salt White pepper Lime
juice, fresh preferred 1/4 cup
grated Parmesan cheese 1/2 cup flour Vegetable oil
1 can chipotle chiles in adobo (or 1/2 cup chipotles rehydrated in wine vinegar) 1/4 cup tomato paste 8 cloves garlic 2 tablespoons cider vinegar or lime
juice 1 cup
grated Parmesan or romano cheese 1 cup pumpkin seeds (pepitas) or piñon nuts, toasted 1 cup canola oil
Ingredients 2 large cloves garlic 1/2 cup sun - dried tomatoes, slivered 1/3 cup pine nuts 1 teaspoon salt 1/2 lemon,
juiced 1/4 cup olive oil (you can also use extra oil you drained from the jar of tomatoes) 1/3 cup
grated Parmesan cheese
2 - 3 Heads of Broccoli (3 if they are small) 1 White Onion Finely Chopped 5 Cloves of Garlic Minced Zest of 1 Lemon
Juice of 1 Lemon 45g Quinoa (dry weight) 20g
Parmesan Cheese (
grated) 1 cup (250 ml) vegetable stock 1 cup (250 ml) quinoa cooking water Handful of Fresh Parseley (chopped) Salt Pepper
2 cups packed fresh basil leaves 1/2 cup marcona almonds 1/2 cup
grated Natural & Kosher
parmesan 2 garlic cloves, peeled
juice of 1/2 lemon (about 2 tbsp) 1/2 tsp lemon zest 1/2 -3 / 4 cup extra virgin olive oil salt and pepper, to taste
brussels sprouts, shaved 1/2 cup red grapes, halved 1/3 cup
parmesan cheese,
grated 1/4 cup roasted almonds 2 tablespoons olive oil 2 tablespoons lemon
juice 1 teaspoon honey 1/2 teaspoon dijon mustard salt + pepper to taste
1/4 cup / 60 ml extra virgin olive oil 4 cups thinly sliced green onions -LCB- ~ 3 - 4 bunches -RCB- 3 medium cloves garlic, chopped fine grain sea salt lots of freshly ground black pepper zest and
juice of one lemon 1/3 cup / 2 oz
grated Parmesan
For arugula pesto 2 garlic cloves, peeled 2 cups arugula 1/4 cup walnuts 1 ounce
grated Parmesan 1 tablespoon lemon
juice 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/3 cup olive oil
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1 teaspoon dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towel
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil
juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1 teaspoon dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/2 cup
grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towel
parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towel to dry.
In a medium bowl (or Mason jar) combine the
grated Parmesan, orange zest and
juice, and the shallots.
2 cups lightly packed baby spinach leaves (about 2 ounces) 1/4 cup pine nuts, toasted 2 tablespoons fresh lemon
juice 1 to 2 teaspoons
grated lemon peel 1/3 cup olive oil Salt and freshly ground black pepper to taste 1/3 cup freshly
grated Parmesan
freshly ground black pepper 1 cup freshly
grated Parmesan cheese 1 - 1 1/2 cups frozen peas squeeze lemon
juice (optional, recommended if you remove the wine)
The fix that's baked in its own
juices with freshly
grated Parmesan cheese — my ultimate weakness!
1/2 pound broccoli florets 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1-1/4 cups Bertolli Organic Tomato & Basil Sauce 3/4 cup Bertolli Organic Creamy Alfredo Sauce 1 pound fresh cheese tortellini pasta 1 - 14.5 ounce can diced tomatoes,
juice drained 1/2 cup pitted Kalamata olives 1 cup shredded Italian blend cheese
Grated Parmesan for serving
Dressing: 1/4 cup fresh lemon
juice 4 - 6 anchovy filets, rinse, pat dry and finely chop 1 tablespoon Dijon mustard 2 garlic cloves, finely minced 1 1/2 teaspoons Worcestershire sauce 1/4 cup freshly
grated Parmesan cheese 3/4 cup extra virgin olive oil Kosher salt Fresh ground black pepper
Ingredients 1 ball pizza dough Olive oil Kosher salt 10 ounces
grated mozzarella cheese (I used a mix of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper
Parmesan cheese, for
grating and shaving 1 1/2 ripe California Avocados, peel and pit removed
Juice of 1/2 lemon plus 1 teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky sea salt, for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.
ground chicken 1/3 c.
grated Parmesan cheese 1/3 c. plain breadcrumbs 3 T. light Caesar dressing 2 cloves garlic, minced 1 T. dried parsley 1 T. Worcestershire sauce 1 T. lemon
juice Burger buns, lettuce, red onion, additional
Parmesan cheese and Caesar dressing, for serving
ingredients PEPPER JAM: 4 large red bell peppers (stems removed, seeded, roughly chopped) 2 jalapénos (stems removed, sliced) 1 red onion (peeled, sliced) 2 cloves garlic (peeled) 1 orange (zested,
juiced) 1 cup sherry vinegar 1/2 cup brown sugar 1 tablespoon whole mustard seeds 1 teaspoon kosher salt 2 tablespoons flat leaf parsley (chopped) GRILLED CHEESE: 8 slices sesame bread (sliced into 3 / 4 - inch thick slice) 8 tablespoons unsalted butter (softened) 1 cup
Parmesan (freshly
grated) 2 cups Fontina cheese (shredded) 16 pieces Salami (thinly sliced) Kosher salt and freshly ground black pepper (to taste)
ingredients FOR THE SAUCE: 4 cups tomato
juice 1 cup hot sauce 2 tablespoons Worcestershire sauce 1 tablespoon Blue cheese (crumbled) 1 1/2 sticks unsalted butter (cold, cut into cubes) Kosher salt and freshly ground black pepper (to taste) FOR THE MEATBALLS: 4 tablespoons olive oil (divided) 1 yellow onion (peeled,
grated) 2 garlic cloves (peeled, minced) 1 pound ground chicken 1 tablespoon Worcestershire 1/2 cup breadcrumbs 1/2 cup parsley leaves (finely chopped) 1 teaspoon dried oregano 1 egg (lightly beaten) 1/3 cup
Parmesan (finely ground) Kosher salt and freshly ground black pepper TO SERVE: 1/4 cup Blue cheese (crumbled) 1/4 cup celery leaves (to garnish)
Ingredients 8 ounces dry spaghetti 1 ripe California Avocado, peeled, pitted and sliced 1 tablespoon lemon
juice 1/2 cup freshly
grated Parmesan cheese, plus more for sprinkling Kosher salt Freshly ground black pepper 1 tablespoon extra virgin olive oil 2 ounces bacon, sliced into small strips 2 garlic cloves, finely chopped 1 ripe California Avocado, peeled, pitted and sliced 1/2 cup freshly
grated Parmesan cheese, plus more for sprinkling 2 tablespoons chopped parsley, plus more for sprinkling Instructions
8 ounces angel hair pasta [I use Barilla Plus] 1/4 cup olive oil, divided 1/4 cup dried bread crumbs 2 teaspoons lemon zest 2 tablespoons chopped parsley, divided salt & pepper to taste 2 tablespoons
grated parmesan cheese 3 large or 5 small cloves garlic, minced
Juice of 1 lemon
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1
Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and
juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g)
grated Parmesan cheese
1/4 teaspoon fine grain sea salt 1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted 1 clove garlic, minced 1/8 teaspoon freshly
grated nutmeg scant 1 tablespoon fresh lemon
juice zest of 1 lemon 1/3 cup / 1/2 oz / 15 g freshly
grated Parmesan cheese
raviolis (see headnotes) 2 - 3 tablespoons extra virgin olive oil, divided fine grain sea salt 2 small yellow onions, thinly sliced 2 cups of chopped swiss chard or kale, deveined 2 tablespoons fresh lemon
juice, and zest 2/3 cup hazelnuts, toasted and chopped 1/4 cup
Parmesan cheese, freshly
grated (optional) 1/4 cup chives, minced
Try using fresh
grated parmesan cheese and a bit of pepper instead of lemon
juice (sprinkle on after baking).
2 cans (14 Ounces) Artichokes In Water 1/2 Cup Light Olive Oil Based Mayonnaise 1/4 Cup
Grated Parmesan Cheese 1 Tablespoon Lemon
Juice 2 Garlic Cloves, Peeled & Chopped 1/4 Cup Chopped Fresh Parsley Salt & Pepper Topping: 2 Tablespoons
Grated Parmesan Cheese Garnish: Chopped Green Onions or Parsley
1 tablespoon olive oil
Juice of 1 lemon 1 garlic clove minced with a grater 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 pound asparagus, ends trimmed 1/4 cup whole - wheat panko breadcrumbs 1/4 cup
grated Parmesan plus more for serving Flaky sea salt for serving
Whisk
grated Parmesan, zest,
juice, and vinegar in a medium bowl.
stems of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and
juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or
Parmesan to taste — finely
grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
1 Tbsp olive oil 6 oz sliced mushrooms 2 c chopped onions 3 ribs celery, chopped 1 bell pepper, chopped (optional) 10 oz baby spinach 12 oz wide egg noodles 3 cans (5 oz each) tuna, drained and flaked 3 Tbsp unsalted butter 1/4 c all - purpose flour 3 1/2 c 2 % or whole milk 2 Tbsp finely
grated Parmesan 2 Tbsp fresh lemon
juice 4 oz reduced - fat Cheddar, shredded (1 c) 1 c fresh whole wheat breadcrumbs, toasted
1 tbsp unsalted butter 1 tbsp flour pinch ground nutmeg pinch white pepper (optional) 1/2 tbsp paprika 4 fl oz (1/2 cup) milk 4 oz (1 cup) Swiss cheese or Cheddar,
grated handful of spinach leaves, chopped 1/2 tbsp lemon
juice (optional — citrus may cause a rash in some babies) 1 white fish fillet 1 tbsp
grated Parmesan cheese
grated parmesan Olive oil, for spritzing Salt and pepper Arugula salad: 2 - 3 cups arugula
Juice of one lemon 1 tbsp.
2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon
juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup
grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced
2 cups lightly packed baby spinach leaves (about 2 ounces) 1/4 cup pine nuts, toasted 2 tablespoons fresh lemon
juice 1 to 2 teaspoons
grated lemon peel 1/3 cup olive oil Salt and freshly ground black pepper to taste 1/3 cup freshly
grated Parmesan
Ingredients: 2 cups of herbs of your choice, for example basil, coriander, mint, marjoram, parsley, lemon balm, rocket 1/2 cup
grated parmesan cheese (optional) 2 - 3 garlic gloves 1
grated lemon zest
Juice from 1/2 lemon 1/2 cup olive oil 1 teaspoon salt
There are certain ingredients that go great with Brussels sprouts and lessen their strong taste such as lemon and lime
juice, strong bone broth, garlic and herbs or even
grated parmesan cheese.
3 tablespoons all - purpose flour or gluten - free flour 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 2 large eggs 1/2 cup
grated Parmesan cheese 4 4 - oz sole or flounder fillets 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butter
Juice of 1 lemon 2 tablespoons chopped fresh parsley
1 large shallot, finely chopped 2 Tbsp coconut oil 1/2 cup almond meal 1/4 cup organic, unsalted butter 2 lbs organic asparagus, prepped 2 tsp olive oil 1 tsp sea salt 1/4 cup raw
Parmesan cheese, freshly
grated 1 Tbsp fresh parsley, chopped 1 Tbsp fresh lemon
juice
Ingredients 1 tablespoons olive oil 2 cloves garlic, minced 4 medium yellow summer squash, seeded and cubed (about 3 cups) 1 1/2 -2 cups reduced - sodium chicken broth 1/4 teaspoon Himalayan salt 1/8 teaspoon black or white pepper 1 tablespoons lemon
juice (optional) 1/8 teaspoon hot pepper sauce (optional) 2 teaspoons shredded
Parmesan cheese (optional) 1 teaspoon
grated lemon peel
Ingredients 3 cloves garlic 1/2 cup pine nuts 1/4 cup extra-virgin olive oil (you can cut this half and half with chicken broth)
juice of one lemon 3 cups loosely packed fresh basil (stems removed) 1/2 cup
grated parmesan cheese 2 teaspoons...
You can try topping you dog's food with a small amount of
grated parmesan, sardine
juice or mashed sardines, home made meat broth or dog safe baby food.
4 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon
juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely
grated lemon peel 1 1/3 cups Israeli couscous 1 3/4 cups (or more) vegetable broth 14 ounces slender asparagus spears, trimmed, cut diagonally into 3 / 4 - inch pieces (about 2 1/2 cups) 8 ounces sugar snap peas, trimmed, cut diagonally into 1 / 2 - inch pieces (about 2 1/2 cups) 1 cup shelled fresh green peas or frozen, thawed 1/3 cup chopped fresh chives 1/2 cup finely
grated Parmesan cheese