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
Sprinkle with Celtic sea salt, fresh ground
pepper, and a bit of
shaved Parmesan.
-LSB-...] sometimes)-- a bed of fresh arugula,
shaved Parmesan cheese, fresh cracked
pepper, lemon or honey lime vinaigrette, all topped with a fried egg.
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!
The Tai - Pan Salmon Salad from Zen Japanese Food in Austin is a delicious, quick and healthy lunch featuring grilled salmon atop a bed of salad greens, roasted corn & avocado pico, carrot, peanuts, red bell
pepper, cranberries,
shaved parmesan cheese, sesame seeds and sriracha with peanut dressing.
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
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
4 ounces arugula 8 ounces of thick - cut bacon Handful of grape tomatoes, halved or quartered (optional) Small amount of
parmesan cheese,
shaved with a vegetable peeler (optional) Aged balsamic vinegar Drizzle of olive oil Sea salt Freshly ground black
pepper
I subbed in whole wheat thin spaghetti, and used
shaved asiago /
parmesan / romano mix from Trader Joe's, and added some black
pepper to the top.
What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and
pepper to taste — 3 cups baby arugula — Optional:
shaved parmesan cheese
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
I made a version from your original recipe and added fresh corn taken off the cob, a minced Jalapeno instead of the red
pepper flakes (we are in Texas after all) and topped with
shaved Parmesan.
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
The Works 2.0 — Italian sausage, pepperoni, Virginia ham, roasted mushrooms and onions, green
peppers, fresh
shaved parmesan, mozzarella, and provolone cheeses
Season with salt and
pepper, to taste, and sprinkle with
shaved Parmesan and toasted pine nuts.
Garnish with
shaved parmesan cheese, pine nuts or
pepper sauce, if desired.
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
I topped with some organic arugula mixed with olive oil, salt and
pepper, a little
shaved parmesan and some extra toasted pine nuts.
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
2 15 - oz cans artichoke hearts, chopped fine 2 cups puréed white beans or hummus (plain, red
pepper or garlic) 1 cup
shaved or grated
Parmesan cheese 1 medium red onion, diced small 2 tablespoons each garlic and onion powder 1 teaspoon each salt and black
pepper 1 tablespoon oil of choice 4 tablespoons flax seeds, ground and reserved
1 package (17.3 ounces / 2 sheets) puff pastry, defrosted Good olive oil 4 cups thinly sliced yellow onions (2 large onions) 3 large garlic cloves, cut into thin slivers Kosher salt and freshly ground black
pepper 3 tablespoons dry white wine 2 teaspoons minced fresh thyme leaves 4 tablespoons freshly grated
Parmesan, plus 2 ounces
shaved with a vegetable peeler 4 ounces garlic - and - herb goat cheese (recommended: Montrachet) 1 large tomato, cut into 4 (1 / 4 - inch - thick) slices 3 tablespoons julienned basil leaves
When avocado mixture is warm and heated through toss with drained pasta and serve with cracked black
pepper and
shaved parmesan.
Menu: Roasted parsnip and fennel salad with citrus slices
Shaved Brussel sprouts with orange vinaigrette Fettuccini con cavolfiore (fresh pasta with cauliflower) Red
peppers stuffed with vegetarian risotto Oven roasted asparagus with lemon scented olive oil and
parmesan Hazelnut and Almond Biscotti
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
Serve and, if you're sharing, let everyone top theirs with
shaved Parmesan, red
pepper flakes, and torn basil.
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
To serve, top with
shaved Parmesan, black
pepper and a drizzle of olive oil.
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!
What's in it: — 2 T olive oil — 1 container portobello / cremini mushrooms, sliced — 1/2 large sweet onion, thinly sliced — 2 garlic cloves, minced — 1 teaspoon fresh thyme, chopped — 1/4 cup balsamic vinegar — 1 tube store bought polenta, cut into 1/4 inch slices — Salt and
pepper to taste — 3 cups baby arugula — Optional:
shaved parmesan cheese
This easy and simple soup makes a great dinner with an arugula salad sprinkled lightly with a good olive oil and
shaved parmesan and fresh ground
pepper.
1/2 pound ground turkey breast 1/4 teaspoon chopped fresh rosemary leaves 1 tablespoon olive oil 1/2 cup chopped onion 2 cloves garlic, minced 2 sweet potatoes (about 6 ounces each), peeled and cubed 1/4 cup chopped fresh cranberries 1/4 teaspoon fine ground sea salt 1/8 teaspoon ground black
pepper 1 head Nutraleaf Red Leaf or Red Romaine lettuce 1 to 2 ounces
shaved or freshly grated
parmesan cheese
Typically it's 12 oz lean protein, 3 - 4 cups of mixed greens, 1 cup cabbage, 1/2 cup each onions,
peppers, mushrooms, carrots, 1/4 cup sautéed garlic, grilled corn, a few spoonfuls of
shaved Parmesan cheese and a light Greek dressing on top.