3 tablespoons olive oil 1 small yellow onion, roughly chopped 2 celery stalks, roughly chopped 1 carrot, roughly chopped 3 sprigs fresh rosemary, minced 6 cups vegetable stock 1 - 15 ounce can chickpeas, drained and rinsed 8 ounces cavatelli pasta Kosher salt and black pepper to taste 2 tablespoons minced fresh
parsley Grated Parmesan for serving
Not exact matches
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek yogurt 1 tablespoon minced Italian
parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks Sea salt and freshly ground black pepper, to taste 1⁄4 cup
grated Parmesan cheese
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp
grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives and / or
parsley, finely chopped - 1/4 cup
grated cheddar or Pepper Jack 2 tbsp
grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
Garlic
Parmesan Bubble Buns Ingredients Dough: 4 cups carbalose flour (a special high - fiber, low carb flour) 2/3 cup vital wheat gluten 1 tsp salt 1 cup whole milk, lukewarm (about 110F) 1 cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic, minced 2 tbsp dried
parsley flakes 1/2 cup
grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes and then turn oven off.
Serve with a generous amount of freshly
grated parmesan and a bit more
parsley and a glass of vino on the side.
Divide the pasta among plates and top with freshly
grated parmesan cheese and
parsley.
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons
Parmesan cheese,
grated 1 egg white, lightly beaten 1 teaspoon dried
parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach, chopped Cooking spray 2 cups marinara sauce
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1 cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7 cups water or stock 1 garlic clove, minced (optional) 3/4 cup
grated Parmesan, for serving Optional: fresh bread for toasting
Parsley for garnish.
Dump it into a large serving bowl and sprinkle with chopped
parsley and the
grated Parmesan.
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
Garnish with fresh thyme or chopped
parsley and plenty of extra
Parmesan cheese and freshly
grated black pepper.
Simple and satisfying, this colorful soup contains a hearty mix of bowtie pasta, cannellini beans, onion and diced tomatoes that's perked up with garlic,
parsley and
grated Parmesan.
Serve the risotto in bowls with extra
grated parmesan, the reserved mushrooms, and a sprinkling of chopped
parsley.
salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped
parsley or cilantro 3 tablespoons sunflower seeds kernels 3/4 cup / 1 oz / 30g freshly
grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2 teaspoons whole - grain mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)
In a bowl, mix 2 cups of the
grated mozzarella, the ricotta,
Parmesan,
parsley, eggs and some salt and pepper.
Mascarpone cheese 2 T Flat leaf
parsley, chopped 1 t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely
grated Parmesan
pancetta, chopped 1 cup ricotta cheese 1/4 cup
grated pecorino romano cheese (
parmesan would also work well) 2 egg yolks, beaten 1 clove garlic,
grated or minced Pepper, to taste 1 1/2 cups shredded provolone cheese 1/3 cup chopped flat - leaf
parsley
4 ounces sun - dried tomatoes 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh
parsley 1 tablespoon chopped garlic 1/4 cup chopped pine nuts 3 tablespoons chopped onion 1/4 cup balsamic vinegar 1 tablespoon tomato paste 1/3 cup crushed tomatoes 1/4 cup red wine 1/2 cup olive oil 1/2 cup
grated Parmesan cheese
Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, t
Parsley Pesto 2 handfuls flat - leaf
parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, t
parsley, leaves picked 3 tbsp pine nuts or nuts of choice, toasted 3 tbsp
grated parmesan cheese 3 tbsp extra virgin olive oil sea salt & freshly ground black pepper, to taste
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled,
grated) 2 cloves garlic (peeled, thinly sliced) 1/4 teaspoon chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup
parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup
parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8 slices provolone basil leaves (thinly sliced, to serve)
ingredients FOR THE QUICK TOMATO SAUCE: 2 tablespoons olive oil 1 yellow onion (peeled and minced) 3 garlic cloves (peeled and minced) 2 cans whole peeled tomatoes (28 ounces) 2 teaspoons red pepper flakes Kosher salt and freshly ground black pepper (to taste) FOR ASSEMBLY: 1 1/2 pounds ziti 1 cup fresh ricotta 2 tablespoons olive oil 2 tablespoons
parsley (chopped) 2 tablespoons basil (chopped, plus more for garnish) 1 pound fresh mozzarella (
grated, divided) 1/2 cup freshly
grated parmesan cheese (plus more for garnish) Kosher salt and freshly ground black pepper (to taste)
salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped
parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly
grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt
Serve immediately over freshly cooked pasta and sprinkle with extra
grated Parmesan cheese and a sprinkle of minced
parsley and enjoy!
ricotta cheese 1/4 c. freshly
grated parmesan cheese (plus additional for topping) 1 egg 1 T. minced fresh
parsley 2 c. spinach leaves (optional) 1 jar pasta sauce
Here is the ingredients list for this lasagna recipe's Ricotta cheese filling: container of Ricotta cheese, large eggs, fresh Italian
parsley, freshly -
grated Parmesan cheese or Pecorino Romano,
grated Mozzarella cheese, salt and pepper.
Into a bowl put the chopped meat, onion,
parsley, the egg, the tablespoon of olive oil, the
grated Parmesan, a tiny
grating of nutmeg — about 1/8 teaspoon — the bread and milk mush, salt, and several grindings of black pepper.
2 skinless, boneless chicken breast halve, about 6 oz each Olive oil Salt and black pepper to taste 2 slices prosciutto 10 very thin asparagus spears, trimmed — divided 4 large, thin slices provolone cheese 1/4 cup
grated Parmesan cheese Chopped
parsley or chives for garnish
ingredients: 2 small eggplants, peeled and sliced 1 whole egg 1 egg white 1/2 cup
parmesan cheese,
grated 1 1/4 cup quinoa, cooked 2 tablespoons
parsley, chopped 2 tablespoons fresh basil, chopped 2 garlic cloves, minced 1/2 teaspoon pepper 1/2 teaspoon salt
2 shallots, sliced 2 garlic cloves, sliced 2 tbsp minced fresh ginger 3/4 cup Arborio rice 1 cup dry white wine 3 cups chicken or vegetable stock 2 large roasted beets (for preparation, see here) 1 tbsp chopped fresh
parsley 2 tbsp
parmesan shavings 2 tbsp
grated smoked mozzarella (optional) 1 cup chopped arugula (optional)
8 Cups Of Rich Beef Broth (Retain The Meat From The Beef & Veal Bones Used In The Both) 2 Carrots Finely Diced 1 Small Onion, Finely Diced 2 Stalks Celery, Finely Diced 1 1/2 Cups Pearl Barley Salt & Pepper 1/4 Cup Chopped Fresh
Parsley Fresh
Grated Parmesan Cheese Extra Virgin Olive Oil
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup good quality balsamic vinegar 1/2 cup
Parmesan cheese, freshly
grated (plus, additional for serving) 1/4 cup fresh
parsley, chopped
Ingredients 2 tablespoons tomato paste 4 tablespoons olive oil 1 teaspoon dried oregano 1 teaspoon dried
parsley 1/4 teaspoon garlic powder 1/2 teaspoon crushed red pepper 1/2 teaspoon salt Eatsmart Veggie Crisps Eatsmart Veggie Sticks Freshly popped popcorn (unbuttered and unseasoned) 1/4 cup finely
grated parmesan 1/2 cup finely
grated mozzarella Pepperoni
1/4 cup dry breadcrumbs, I used plain Progresso 1 tablespoon minced garlic 1/2 cup minced Italian
parsley 1 1/2 cups
grated mozzarella cheese (8 ounces) 1/2 cup, less 2 tablespoons,
grated parmesan cheese (about 2 ounces) 1 egg, beaten Kosher salt Freshly ground black pepper
1/3 c each fresh basil and
parsley, chopped (keep out 1 T for garnish) 1/2 t dried oregano or Herbes de Provence 1/2 c freshly -
grated Parmesan cheese (keep out 2T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnish
1 small or 1/2 of medium onion 1 small celery stalk 1 small carrot 1/2 cup ketchup 1/4 cup milk 1 egg 2 tablespoons
grated parmesan 1 large garlic clove, pressed 2 teaspoon
parsley, minced 1 teaspoon basil, minced 1/2 teaspoon fresh oregano, minced
500g courgettes,
grated (I prefer
grated to diced in this recipe) 1 small red or white onion, finely chopped (if using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of
grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1 slice of bread with crust) 20g ground almonds 1 tablespoon fresh
parsley, chopped 1 garlic clove, finely chopped Sea Salt and Black Pepper to season
Serve immediately topped with a sprinkle of
parsley and finely
grated Parmesan or Romano cheese.
4 Tablespoons olive oil, divided 4 cups chicken stock 1 cup arborio rice 4 strips thick - cut bacon 1/2 cup vodka 1/2 cup white onion, diced small 1 clove garlic 1 butternut squash 1/3 cup
parsley, chopped fine Salt & Ground pepper 3/4 cup freshly
grated parmesan Olive oil for garnish
For meatballs * 1 tablespoon finely chopped onions 1/3 cup
grated Parmesan plus more for serving 1/3 cup panko breadcrumbs 1 garlic clove, minced 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 pound ground turkey 1 large egg 1 tablespoon oil 1 pound dried spaghetti Chopped fresh
parsley for serving
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
1 small head cauliflower, cut into florets 10 ounces mushrooms, quartered 1 large red pepper, diced 1 tablespoon olive oil 4 ounces pancetta, diced or 4 ounces bacon cut into 1 inch pieces 1 clove garlic, chopped 2 eggs 1/2 cup (2 ounces) parmigiano reggiano (
parmesan),
grated Fresh black pepper Salt to taste 1 tablespoon
parsley, chopped
Enter Cooking Mode All You Need 1 head cauliflower, cut into florets (approx. 4 cups / 500 mL) 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) Thai Kitchen Fish Sauce 1 tsp (5 mL) Club House Prepared Minced Garlic 1/2 lemon, zested Club House Black Peppercorn Grinder, to taste 2 tbsp (30 mL)
parmesan cheese, freshly
grated 1 tsp (5 mL) Club House
Parsley Flakes Instructions Preheat oven to 375 °F (190 °C).
can quartered artichoke hearts, drained (in water, not oil) 1/2 cup dry white wine 1/2 cup chicken broth 1 Tbsp dijon mustard 1/2 cup half and half 1/4 cup
grated Parmesan cheese Minced fresh
parsley, for serving (or dry if you don't have fresh on hand)
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
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
Crushed Red Pepper Flakes Freshly Ground Black Pepper, for seasoning 1/2 cup
Parmesan Cheese,
grated 1/4 cup Fresh
Parsley & / or Cilantro, chopped
ingredients GLUTEN - FREE PENNE WITH SPRING PEAS, PROSCIUTTO, AND CREAM SAUCE 1 and 1/2 cups fresh spring peas (shelled) 1 pound gluten - free penne pasta 3 tablespoons unsalted butter 4 cloves garlic (peeled, minced) 1 and 1/2 cups prosciutto (thinly cut into 1 / 4 - inch strips lengthwise) 3/4 cup heavy cream 1/2 cup
parmesan (freshly
grated, plus more to taste) 1/2 cup
parsley (chopped, plus more to garnish) Kosher salt and freshly ground pepper (to taste)
Cheesy Chicken Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2 teaspoon paprika 2 tablespoons
grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1 teaspoon Worcestershire sauce 1 cup shredded cheddar cheese
Parsley for garnish, optional Preheat oven to 350 degrees and lightly grease a baking dish.
ingredients HERBY RICOTTA ZUCCHINI RAVIOLI 1/2 tablespoon olive oil (for greasing) 2 cups part - skim ricotta 4 medium zucchini 1/3 cup plus 2 tablespoons
parmesan (divided) 1 egg 1/4 cup fresh chives (chopped) 1/4 cup fresh
parsley (finely chopped) 2 tablespoons fresh thyme leaves (finely chopped) 1/4 teaspoon freshly
grated nutmeg 2 cloves garlic (peeled, finely minced) 1 and 1/2 cups store - bought tomato sauce (Tk - amount?
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)