Tag: Parmesan

SALADS

Shaved Zucchini Salad with Parmesan, Castelvetrano Olives, and Pine Nuts

Difficulty Easy

If your neighbor just dropped off a grocery bag full of zucchini, then this recipe is for you because it calls for 1 medium zucchini per serving. In this recipe, the zucchini gets salted and drained to draw out its moisture, which causes it to shrink significantly. Drawing out the […]

MAIN COURSES

Beef and Quinoa Stuffed Delicata Squash

I always say that Delicata Squash is the “slice and bake” cookie dough of gourds. They are long and thin, typically, and have an edible skin. So you can literally slice them crosswise, bake, and eat them without doing much else (you do need to remove the seeds). However, in […]

SALADS

Crispy Chicken and Zucchini Noodle Salad

(Serves 4) 3 6-8 oz boneless, skinless chicken breasts 1/2 cup all purpose flour 2 eggs, beaten 2 cups panko bread crumbs 2 tsp seasoned salt (I use Simply Organic) 10 tbsp grapeseed oil 5 tbsp Kosher salt 1/4 tsp black pepper 4 cups of zucchini noodles (from 2 large […]

SAUCES

Foolproof Basil Pesto

(Makes appx 1 1/2 cups) 2 cups basil leaves, clean and dry 2 cloves garlic, smashed 2/3 cup extra virgin olive oil 1/3 cup pine nuts 1/3 cup grated Parmesan or Pecorino Romano cheese 3/4 tsp Kosher Salt Use a blender or immersion blender and tall receptacle for this recipe. […]

SALADS

Brussels Sprout Caesar Salad with Parmesan Croutons

(Serves 2) 4 cups shaved Brussels sprouts 2 oz Parmigiano Reggiano 1-2 cups Parmesan Croutons (recipe below) Eggless Caesar (recipe below) Kosher Salt Black Pepper Assemble salad by placing Brussels sprouts and at least one cup of croutons (more if you’re a crouton bully like me!) in a large bowl. […]