Arthur Schuman
Cello Parmigiano-
Reggiano Cheese
Parmigiano-Reggiano
is exquisite served as
an appetizer in chunky
shavings with crusty
Italian bread.
Shred it on salads,
vegetables and pastas, or
cut into small wedges and
serve with fresh pears or
apples as a dessert.
Note: True Parmigiano-Reggiano is aged for
2 years, made with special
milk and imported from
the Parma and Reggio
Emilia provinces of Italy.
Each wheel has a Consorzio
(trade group) seal of
authenticity (the name
written in small dots)
and an export stamp,
and will give the date
and the factory where
it was produced.
Kirkland Signature Gardenburger-Stuffed
Portobello Mushrooms
Here’s a way to create a quick, tasty, meatless hors d’oeuvre
that’s stuffed with flavor and crumbled Gardenburger.
8 Kirkland Signature Gardenburger Gourmet Blend patties,
heated according to package directions and crumbled
1/2 cup diced roasted red bell pepper
8 teaspoons chopped parsley
1/2 cup mayonnaise
8 teaspoons Dijon mustard
16 small portobello mushrooms, cleaned
and cap/gills removed
Combine crumbled Gardenburgers, red bell pepper,
parsley, mayonnaise and mustard. Stuff into mushrooms.
Place under preheated broiler 5-7 minutes, or until
heated through. Makes 8 servings.
Christopher Ranch Pan-Roasted Garlic Pasta
Garlic, a member of the lily family, is a gift from the earth,
especially when mixed with pasta.
6 tablespoons butter
1/3 cup olive oil
20 cloves Christopher Ranch Peeled Garlic
1 cup finely chopped yellow onion
2 cups shredded carrots
1 tablespoon Italian seasoning
2 tablespoons lemon pepper
11/2 cups white wine
1/2 cup chopped fresh basil
12 ounces vermicelli (thin) pasta, cooked al dente
Salt
In large skillet, melt 2 tablespoons butter with oil over
medium heat. Add whole garlic cloves and sauté 10 minutes,
or until lightly browned, turning down heat if necessary.
Add onion, carrots, seasonings and 2 more tablespoons
butter and sauté until lightly browned and caramelized.
Increase heat and deglaze pan with white wine. Turn heat
to low, cover and cook 15 minutes, or until garlic is tender.
Add a splash more wine if mixture gets too dry. Add basil
and remaining butter, stirring until butter has melted. Add
cooked pasta and toss until well coated and heated through.
Salt if desired. Makes 6 small servings.
