10 sonoma parmesan Recipes

sun-dried tomatoes, boiling water, lean ground beef, sweet italian sausage, casings removed, italian seasoned breadcrumbs, parmesan cheese, grated, salt, pepper, egg, olive oil, onion, chopped, garlic clove, minced, carrot, thinly sliced, fresh basil , 1/4-inch strips, beef broth, tortellini, zucchini, sliced

chicken stock or 5 cups prepared broth, garlic cloves, thinly sliced, carrot, peeled and julienned, stalk celery , julienned, freshly grated parmesan cheese, chopped fresh flat-leaf parsley, boneless skinless chicken breast, spinach leaves, washed well, eggs, lightly beaten, salt & freshly ground black pepper

asparagus spear, trimmed, extra virgin olive oil, lemon juice, kosher salt, black pepper, reduced-fat parmesan cheese

garlic cloves, extra virgin olive oil, sliced zucchini (4 to 5 small), chopped fresh mint or 1 tbsp fresh basil or 1 tsp dried mint or 1 tsp dried basil, crushed, kosher salt, black pepper, shredded reduced fat romano cheese or 2 tbsp reduced fat parmesan cheese

pine nuts or 1/4 cup walnuts, tightly packed fresh basil leaves, garlic cloves, fresh parmesan cheese, extra virgin olive oil, salt & freshly ground black pepper, to taste, white beans, salt , to taste, olive oil, yellow onions, diced, pancetta (optional), carrots, peeled , halved lengthwise, if large, and thinly sliced, celery ribs, diced, tomato, peeled, seeded and diced, water or 5 -6 cups chicken broth, new potatoes, unpeeled, diced, zucchini , halved lengthwise and sliced, green beans, trimmed and cut into 1-inch lengths, swiss chard (optional), macaroni, extra virgin olive oil, fresh ground pepper , to taste, fresh parmesan cheese

sheets phyllo pastry, unsalted butter, parmesan cheese, sundried tomato sauce, feta cheese, chopped fresh basil

french baguettes or 24 sourdough baguettes, olive oil, freshly grated parmesan cheese , sonoma jack, and or pecorino romano cheese

coarse, old-fashioned stone-ground grits, chicken stock, salt, roasted garlic puree (see below ), unsalted butter, grated parmesan or sonoma dry jack cheese, half-and-half (or more to taste), salt and black pepper to taste, roasted garlic puree, keeps indefinitely, refrigerated, if covered with a thin film of olive oil, heads garlic, separated into cloves, unpeeled (do not use elephant garlic), bay leaves (optional), olive oil