fearlesshomemaker.com

8 cups vegetable broth

5 tablespoons butter, divided

1 1/2 cups chopped onion

1 pound parsnips, peeled, trimmed, cut into 1/4-inch pieces

5 teaspoons chopped fresh rosemary, divided

1 1/2 cups (10 ounces) arborio rice

3/4 cup freshly grated Parmesan cheese

Aged balsamic vinegar (for drizzling)

Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm. Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 minutes. Stir in parsnips and 3 teaspoons chopped rosemary. Cook until parsnips begin to brown, stirring occasionally, about 8 minutes. Add rice and stir 2 minutes. Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1 cup at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total. Remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, and cheese. Season risotto to taste with salt and pepper. Divide risotto among 6 shallow bowls. Drizzle with balsamic vinegar and serve.  From Bon Appetit, March 2006.

16 slices fennel

4 teaspoons extra-virgin olive oil

1/4 cup shaved Parmesan cheese

Freshly ground pepper, to taste

Drizzle fennel slices with oil. Top with Parmesan cheese and pepper.

From Eating Well, Fall 2004.

candcmarriagefactory.com

3 1/4 cups (or more) canned low-salt chicken broth

1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes.
Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve. Serves 6. From Bon Appétit, April 1999.

sunithakitchen.blogspot.com

1 head romaine lettuce, rinsed and torn into bite-size pieces

1 clove garlic, minced

1 tsp. Dijon-style mustard

1 tsp. fresh lemon zest

1 Tbsp. fresh lemon juice

1 Tbsp. white balsamic vinaigrette

1/4 cup extra virgin olive oil

Pinch salt

freshly ground pepper

Parmesan cheese wedge

Sprinkle salt over the torn greens and chill until serving time. Using a small bowl, blend together all remaining ingredients except cheese. Taste and adjust to taste with additional salt and pepper. Toss dressing with greens to coat. Transfer to serving plate.  Using a vegetable peeler, shave several strips of Parmesan and place on top of salad. Serve immediately. Adapted from  www.ehow.com.

1 pound fresh or frozen gnocchi

2 tablespoons butter

2 medium shallots, chopped

1 pound zucchini, (about 3 small), very thinly sliced lengthwise

1 pint cherry tomatoes, halved

1/2 teaspoon salt

1/4 teaspoon grated nutmeg

Freshly ground pepper, to taste

1/2 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.

From Eating Well, June/July 2006.

http://www.flickr.com/photos/autumnappeal/

1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed

1 tablespoon extra-virgin olive oil, plus more for brushing

1 tablespoon packed light-brown sugar

Coarse salt and freshly ground pepper

1/2 cup grated Parmesan cheese (about 2 1/2 ounces)

1/2 cup chopped fresh flat-leaf parsley

1/2 cup chopped fresh cilantro

1/4 cup blanched hazelnuts (1 ounce), toasted and coarsley chopped

Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately. From Martha Stewart Living, January 2008 .

sheknows.com

Salad
2 apples, cut into bite-sized pieces
6 cups mixed salad greens
1/4 cup (1 oz.) chopped walnuts
2 or 3 tablespoons freshly grated Parmesan cheese

Dressing
1/4 cup walnut or olive oil
2 tablespoons apple juice
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt and freshly ground pepper

In large salad bowl, combine apples, salad greens and walnuts. In small jar with tight-fitting lid, combine dressing ingredients and shake well. Makes about 1/2 cup. Pour dressing over salad and toss. Sprinkle with Parmesan cheese; toss thoroughly.

From www.bestapples.com.

walnuts.org

1 lb. buttercup squash, peeled seeded and cubed

1 lb. dried pasta, such as bow ties or shells
1 Tb extra-virgin olive oil
2 cloves garlic, minced
3 Tb fresh parsley, minced
Salt and pepper, to taste
2 Tb walnuts, chopped
1/4 C Parmesan cheese, grated

Place the squash in saucepan with a little water, cover and steam until it is soft. Drain and mash the squash. Cook the pasta until it is al dente. While the pasta is cooking, heat the olive oil in a skillet, add the garlic and sauté for 30 seconds. Add the mashed squash and the parsley, and salt and pepper to taste. Toss the drained pasta with the squash mixture and serve topped with the chopped walnuts and grated Parmesan cheese. Makes 6 servings.

Adapted from  www.azcentral.com.

erinsfoodfiles.com

3 sweet Italian sausage links, casings removed and sausage chopped into1/2″ pieces

2 medium onions, medium dice

6 cloves garlic, sliced very thinly

1 large bunch kale, center rib removed and roughly chopped

2 cups fresh white beans, OR 2 cups dried white beans, soaked overnight and drained, or 2 cans white beans, drained, 2 tbsp. canning liquid reserved

1 cup beef or chicken stock

2 Tbs cup sugar

1/4 cup red wine vinegar

1 tsp. salt, or to taste

a few grinds freshly cracked pepper

1 T red pepper flakes

Parmesan cheese

Tabasco sauce, optional

If using fresh or dried beans, simmer in a large pot of water 30 minutes, or until soft.  Set aside a little of the cooking liquid and drain the beans.  Set aside. In a small sauce pan, combine the stock, vinegar, sugar, salt, pepper and chili flakes and bring to a boil. In a large stock pot, brown the sausage.  Remove with slotted spoon and set on paper towels to drain.  Add the onions and garlic to the pot and sauté until translucent.  Add the beans, kale, sausage, and sauce back to the pot.  Cook until the kale has wilted and the sauce has thickened.  Add the reserved bean cooking or canning liquid to help thicken.  Serve in bowls with a little freshly grated Parmesan and sea salt on top.

From ophile.wordpress.com.

bonappetit.com

8 ounces linguine

3 Tb extra-virgin olive oil

1-2 red bell peppers, stemmed, seeded, cut into 1/3-inch cubes

16 Kalamata olives, pitted, quartered

3 large garlic cloves, pressed

1/4 tsp dried crushed red pepper

1 1/4 C chopped fresh basil, divided

1 C finely grated Parmesan cheese

plus additional for passing

1 Tb white balsamic vinegar

Cook pasta in large pot of boiling salted water until al dente. Drain, reserving 1 cup liquid. Meanwhile, heat oil in skillet over med-high heat. Add bell peppers, olives, garlic, and crushed red pepper. Sauté until bell peppers are tender, 4 to 5 minutes. Add pasta, 1/2 C reserved pasta cooking liquid, 1 C basil, 1 C cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid if dry. Season with salt & pepper. Transfer to bowl. Sprinkle with remaining basil and serve, passing additional cheese.

From Bon Appetit, Aug, 2010.