Type what you have

Ingredients

• ✓ parmesan cheese
• lemon
• spinach
• chicken breast
• lemon
• lemon juice
• chicken broth
• bay leaf
• black pepper
• salt
• oregano
• thyme
• garlic
• onion
• celery
• carrot
• olive oil
• orzo pasta

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Stir in orzo and return to a boil. Cook pasta uncovered until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
3. 3 Meanwhile, heat olive oil in a large pot over medium heat. Add carrots, celery, and onion; cook and stir until vegetables begin to soften and onion becomes translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, bay leaf, salt, and black pepper; continue cooking another 30 seconds before pouring chicken broth into the pot.
4. 4 Bring broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until vegetables are just tender, about 10 minutes.
5. 5 Stir orzo, lemon juice, and lemon zest into broth; add chicken. Cook until chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until spinach wilts into broth and orzo is tender, 2 to 3 minutes.
6. 6 Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.
7. 7 Enjoy!

By ReneePaj

Ingredients

• ✓ parmesan cheese
• tomato
• basil
• olive oil
• cream
• salt
• black pepper

Instructions

1. 1 Place the tomatoes and basil into a large pot or bowl. Use a stick blender, food processor, or blender to puree the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If pureeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and ground black pepper, but remember, the Parmesan ice cream will be salty. Place the tomato preparation in the refrigerator while the ice cream is prepared.
2. 2 Heat the cream in a small saucepan over medium heat. Stir in the Parmesan cheese, and continue to cook and stir until the cheese is melted, and the mixture is uniform. Season with a dash of freshly ground black pepper, and remove to a small bowl to cool. This will temper the mixture, so it will freeze more smoothly and evenly. When the cheese mixture has cooled a bit, place it in the freezer.
3. 3 Take the tomato mixture from the refrigerator, and pass it through a chinois, food mill or strainer with medium holes to remove bits of peel and seeds. The result should be a creamy liquid, not a tomato juice.
4. 4 Serve the cold soup in small bowls or large cups. Make little balls with the frozen cheese using a dessert spoon. Place a little ball of the Parmesan ice cream into each bowl just before serving.

By Vicenc

Ingredients

• ✓ parmesan cheese
• chicken soup base
• chickpea
• cauliflower
• curry powder
• coconut milk
• cilantro
• salt
• black pepper

Instructions

1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
3. 3 Before removing from heat, stir in: 12 cup chopped fresh cilantro.
4. 4 Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ parmesan cheese
• ground beef
• egg
• bread crumb
• basil
• onion powder
• chicken broth
• escarole
• orzo pasta
• carrot

Instructions

1. 1 Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.
2. 2 Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.
3. 3 Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.
4. 4 Serve hot and enjoy!

By Star Pooley

Ingredients

• ✓ parmesan cheese
• chicken broth
• rotisserie chicken
• carrot
• apple
• onion
• celery
• bay leaf
• orzo pasta

Instructions

1. 1 Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf in a large pot; bring to a boil. Reduce heat to medium-low; simmer until vegetables are soft, about 30 minutes.
2. 2 Stir orzo into soup; cook, stirring occasionally, until orzo is tender yet firm to the bite, about 11 minutes.

By Tom Simbron

Ingredients

• ✓ parmesan cheese
• turkey sausage
• tomato
• cheese tortellini
• vegetable broth
• evaporated milk
• heavy cream
• garlic and herb cheese spread
• spinach
• italian seasoning

Instructions

1. 1 Cook sausage in a large stockpot over medium heat, crumbling and breaking up with a spatula, until evenly browned, about 5 minutes.
2. 2 Stir in tomatoes, tortellini, vegetable broth, evaporated milk, heavy cream, and Boursin cheese.
3. 3 Bring to a simmer; cook, uncovered, until tortellini float to the top and the filling is hot, about 8 minutes. Stir in the spinach; cook until wilted, about 2 minutes. Season with Italian seasoning and Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ parmesan cheese
• chicken broth
• cheese tortellini
• tomato
• white kidney bean
• zucchini
• red wine vinaigrette
• basil
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken broth to a boil in a large pot. Add tortellini and cook in boiling broth until tender, about 6 minutes.
3. 3 Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, and black pepper into broth; cook until zucchini is tender, about 6 minutes more.
4. 4 Top with Parmesan cheese to serve.

By Sara

Ingredients

• ✓ parmesan cheese
• olive oil
• garlic
• tomato soup
• marinara sauce
• water
• oregano
• black pepper
• basil
• crouton

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add garlic and sauté until tender and fragrant, 2 to 3 minutes. Stir in condensed soup and marinara. Fill the soup can halfway with water, swirl, and slowly pour into the soup.
2. 2 Add oregano and pepper; bring to a simmer. Reduce the heat to low and cook until the flavors blend, about 15 minutes. Stir in basil.
3. 3 Ladle into bowls and top with croutons and Parmesan cheese.

By lainalee

Ingredients

• ✓ parmesan cheese
• olive oil
• red bell pepper
• onion
• shrimp
• half-and-half
• tomato sauce
• hot chile sauce
• salt
• black pepper
• butter

Instructions

1. 1 In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
2. 2 Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
3. 3 Repeat with remaining mixture. Sprinkle on Parmesan cheese.
4. 4 Optional garnishes: herbs and additional shrimp.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ parmesan cheese
• ✓ parmesan cheese
• lentil
• water
• long grain white rice
• vegetable oil
• ground beef
• egg
• garlic
• parsley
• bread crumb
• salt
• black pepper
• tomato sauce

Instructions

1. 1 Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside.
2. 2 Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes.
3. 3 Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown.
4. 4 In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.

By Kristin

Ingredients

• ✓ parmesan cheese
• olive oil
• tomato paste
• anchovy
• chicken broth
• cheese tortellini
• white bean
• red pepper flakes
• oregano
• salt
• black pepper
• spinach

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet; cook until fragrant and the color deepens, 2 to 3 minutes.
2. 2 Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes.
3. 3 Stir in red pepper flakes, oregano, salt, and pepper. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from the heat.
4. 4 Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.

By John Mitzewich

Ingredients

• ✓ parmesan cheese
• chicken thigh
• water
• chicken stock
• olive oil
• onion
• garlic
• potato
• chickpea
• spinach
• roasted red pepper
• salt
• pepper

Instructions

1. 1 Bring chicken, water, and chicken stock to a simmer in a large saucepan over medium-high heat. Reduce the heat to medium-low and continue to simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken and set aside to cool. Reserve the cooking liquid.
2. 2 While the chicken is cooling, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add potatoes, then strain the reserved cooking liquid into the pot. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer until potatoes are tender, about 25 minutes.
3. 3 Cut cooked chicken into cubes and add to simmering potatoes; cook for 5 minutes. Stir in garbanzo beans, spinach, and roasted red peppers; simmer for 10 more minutes. Season with salt and pepper. Sprinkle with Parmesan before serving.

By Catherine Ann

Ingredients

• ✓ parmesan cheese
• butter
• olive oil
• onion
• beef broth
• sherry
• thyme
• salt
• pepper
• bread
• provolone cheese
• swiss cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions.
3. 3 Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler.
4. 4 Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on a rimmed sheet pan.
5. 5 Broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Lori Levin

Ingredients

• ✓ parmesan cheese
• butter
• olive oil
• onion
• garlic
• salt
• black pepper
• brown sugar
• thyme
• port wine
• beef stock
• bread
• swiss cheese

Instructions

1. 1 Melt butter with olive oil in a large pot over medium-low heat. Add onions and garlic; season with a pinch of salt and black pepper. Cook onion mixture in hot butter-oil until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
2. 2 Stir brown sugar and thyme into caramelized onions; allow sugar to melt into onions, about 2 minutes. Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering for 5 more minutes. Pour in beef stock; cook for 10 more minutes. Season soup with salt and pepper.
3. 3 Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.
4. 4 Ladle soup evenly into the crocks. Top each with a French bread slice; cover with a Swiss cheese slice and sprinkle with Parmagiano-Reggiano cheese.
5. 5 Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.

By Leah Thompson

Ingredients

• ✓ parmesan cheese
• olive oil
• onion
• garlic
• water
• tomato sauce
• cannellini bean
• navy bean
• parsley
• basil
• oregano
• salt
• ditalini pasta

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until translucent. Stir in garlic and cook until tender. Reduce heat and stir in water, tomato sauce, cannellini beans, navy beans, Parmesan, parsley, basil, oregano, and salt. Simmer for 1 hour.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes; drain. Stir into soup.

By AVALERIO

Ingredients

• ✓ parmesan cheese
• olive oil
• onion
• garlic
• kielbasa sausage
• potato
• salt
• black pepper
• chicken broth
• water
• red kidney bean
• carrot
• kale
• elbow macaroni

Instructions

1. 1 Heat olive oil in a stock pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 1 minute. Add kielbasa; cook and stir until browned, about 5 minutes. Stir potatoes into kielbasa mixture, season with salt and pepper, and continue to cook and until the potatoes begin to brown, about 2 minutes.
2. 2 Pour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, then reduce heat to medium-low; simmer soup for 45 minutes.
3. 3 Stir macaroni into the soup; continue cooking until the macaroni is tender yet firm to the bite, about 15 minutes more. Top each bowl with 1 tablespoon Parmesan cheese to serve.

By rnleeann

Ingredients

• ✓ parmesan cheese
• butter
• yellow onion
• sugar
• garlic
• cooking sherry
• beef broth
• salt
• thyme
• bay leaf
• bread
• gruyere cheese
• emmental cheese
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter in a large, heavy pot over medium-high heat. Add onions; cook and stir until translucent, about 10 minutes.
3. 3 Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and caramelized, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
4. 4 Stir sherry into onion mixture; scrape the bottom to dissolve the small bits of browned food.
5. 5 Transfer onions into a slow cooker and pour in beef broth. Season with sea salt; stir in thyme and bay leaf.
6. 6 Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours.
7. 7 Preheat the oven broiler about 10 minutes before serving. Set an oven rack about 8 inches from the heat source. Arrange bread slices on a baking sheet; broil until toasted, 1 to 2 minutes per side.
8. 8 Lightly toss Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl.
9. 9 Fill oven-safe soup crocks 3/4 full with onion soup and float a bread slice in each bowl.
10. 10 Top each with about 2 tablespoons cheese mixture.
11. 11 Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

By Chandrav

Ingredients

• ✓ parmesan cheese
• olive oil
• onion
• celery
• garlic
• salt
• russet potato
• cauliflower
• chicken broth
• water
• cayenne pepper
• heavy cream
• bacon
• breadcrumb
• flat-leaf parsley
• lemon zest

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until translucent, about 5 minutes. Add garlic and salt and stir for 1 minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low, and simmer until cauliflower is tender and potatoes are easily smashed against the side of the saucepan, about 30 minutes.
2. 2 Purée soup using an immersion blender until smooth. Reduce heat to low; season with cayenne pepper and salt. Pour in cream and stir until warmed. Season soup with more salt if needed.
3. 3 Cook and stir bacon in a medium skillet over medium heat until crisp, about 8 minutes. Transfer bacon to a paper towel-lined plate to drain, leaving grease in the skillet.
4. 4 Toss bread crumbs in bacon grease in the skillet and cook over low heat until toasted and crisp. Stir in cheese and continue to cook until melted. Transfer to a medium bowl and cool to room temperature. Stir in bacon, parsley, and lemon zest; toss to coat.
5. 5 Serve soup garnished with bacon gremolata over the top.

By John Mitzewich

Ingredients

• ✓ parmesan cheese
• white wine
• lemon juice
• parsley
• black pepper
• artichoke bottom
• red onion
• garlic
• olive oil
• tomato paste
• sun-dried tomato
• chicken broth
• pepper
• salt
• chicken breast
• water
• porcini mushroom

Instructions

1. 1 Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Season chicken breasts with salt and pepper. Grill chicken breasts until no longer pink in the center, about 6 minutes per side. Once cooked, set aside.
4. 4 Pour chicken broth into a large pot, and bring to a boil over high heat. Stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low, and simmer for 15 minutes.
5. 5 Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth.
6. 6 Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.

By ruthietoothie9

Ingredients

• ✓ parmesan cheese
• potato
• onion
• carrot
• kidney bean
• soy sauce
• bay leaf
• water
• green bean
• corn kernel
• basil
• tomato puree
• garlic
• olive oil
• salt
• pepper

Instructions

1. 1 In a large pot over high heat, combine the potatoes, onion, carrot, beans, tamari OR soy sauce, bay leaf and water. Bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender. (Note: Add water as necessary to cover vegetables.)
2. 2 When the soup is done, add the beans and corn and simmer for an additional 5 minutes. To make sauce, in a blender or food processor, combine the basil, pureed tomatoes, garlic, oil, Parmesan cheese and salt and pepper to taste. Blend until smooth, stir this sauce into the soup and serve.

By Emily Idlewild

Ingredients

• ✓ parmesan cheese
• egg noodle
• kidney bean
• zucchini
• cayenne pepper
• thyme
• seasoned salt
• beef bouillon cube
• tomato paste
• tomato
• carrot
• cabbage
• water
• garlic
• green bell pepper
• onion
• smoked sausage
• olive oil

Instructions

1. 1 Heat the olive oil in a large stockpot over medium-high heat; cook the sausage, onions, bell pepper, and garlic in the hot oil until the onion is tender, 5 to 7 minutes. Add the water, cabbage, carrots, diced tomatoes, tomato paste, beef bouillon cubes, seasoned salt, thyme, and cayenne pepper to the stockpot and bring to a boil. Reduce heat to medium-low, place a cover on the stockpot, and cook the soup at a simmer for 45 minutes. Stir the zucchini and beans into the soup; cook another 10 minutes.
2. 2 Bring a large pot with lightly salted water to a rolling boil. Cook the egg noodles in boiling water until cooked yet firm to the bite, about 5 minutes. Drain and stir into the soup. Ladle the soup into bowls, and top with Parmesan cheese to serve.

By Jaja's daughter

Ingredients

• ✓ parmesan cheese
• olive oil
• seashell pasta
• pepper
• salt
• oregano
• basil
• kidney bean
• green bean
• baby spinach
• zucchini
• red wine
• water
• chicken broth
• tomato sauce
• carrot
• celery
• onion
• garlic
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a large stockpot over medium-low heat. Sauté garlic in hot oil until fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 4 to 5 minutes.
3. 3 Add celery and carrots; sauté for 1 to 2 minutes.
4. 4 Pour in tomato sauce, broth, and water; bring to a boil, stirring frequently. Add red wine; reduce heat to low.
5. 5 Stir in zucchini, spinach, green beans, kidney beans, basil, oregano, salt, and pepper. Simmer until soup is heated through, 30 to 40 minutes.
6. 6 Meanwhile, fill a medium saucepan with water and bring to a boil. Cook seashell pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.
7. 7 Place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup over pasta and sprinkle with Parmesan cheese.
8. 8 Drizzle with olive oil to serve.

By Jamie

Ingredients

• ✓ parmesan cheese
• cooking spray
• greek yogurt
• seasoned salt
• garlic powder
• black pepper
• chicken breast
• bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
2. 2 Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
3. 3 Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
4. 4 Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.

By Jules

Ingredients

• ✓ parmesan cheese
• spinach
• feta cheese
• mozzarella cheese
• garlic
• salt
• whole wheat phyllo dough
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Mix the spinach, feta cheese, mozzarella cheese, Parmesan cheese, garlic, and salt in a bowl.
2. 2 Arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. Cut the buttered phyllo lengthwise into four strips.
3. 3 Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheet. Lightly brush the triangle with butter. Repeat with the remaining phyllo dough and spinach filling.
4. 4 Bake spanakopita triangles in the preheated oven until golden brown, about 20 minutes. Cool slightly before serving.

By SnappySpoons

Ingredients

• ✓ parmesan cheese
• sun-dried tomato pesto
• whole wheat pita bread
• tomato
• spinach
• mushroom
• feta cheese
• olive oil
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper.
3. 3 Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters to serve.

By Heatherbee

Ingredients

• ✓ parmesan cheese
• spinach
• vegetable oil
• onion
• feta cheese
• swiss cheese
• egg
• parsley
• cinnamon
• butter
• phyllo dough

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place spinach in a steamer on top of 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water. Meanwhile, heat oil in a large skillet over medium heat. Sauté onion until tender, but do not brown. Stir in cooked spinach and continue cooking until all moisture has evaporated. Remove from heat and cool to room temperature.
3. 3 In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon. Stir in spinach and onion mixture.
4. 4 Brush the bottom of a 17x11-inch jelly roll pan with butter. Place 1 sheet of dough in the bottom of the pan; brush with butter. Spread spinach and cheese mixture over dough. Continue layering with remaining dough, brushing every other sheet with butter. Tuck edges of dough under. Brush top sheet with butter. Using a sharp knife, score top layer into diamonds.
5. 5 Bake in preheated oven for 40 minutes, or until golden brown.

By Bea Gassman

Ingredients

• ✓ parmesan cheese
• cooking spray
• spinach
• green onion
• dill
• garlic
• salt
• black pepper
• mozzarella cheese
• feta cheese
• egg
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet lightly with cooking spray.
2. 2 Heat a large pan over medium-high heat and coat with cooking spray. Saute spinach, green onions, dill, garlic, salt, and pepper until spinach wilts and begins to release its liquid, 3 to 5 minutes.
3. 3 Combine mozzarella, Parmesan, and feta cheeses in a large bowl. Add egg and the spinach mixture and mix thoroughly.
4. 4 Lay 1 puff pastry sheet on the baking sheet. Trace a wet fingertip around the edge to moisten. Spread the spinach and cheese mixture in the center, leaving a 1/2-inch border. Lay the second sheet of pastry on top and push down the edges to seal. Make two knife slits on top to allow steam to escape. Spray the top with cooking spray.
5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes and slice into sections using a pizza cutter.

By itzatrap

Ingredients

• ✓ parmesan cheese
• elbow macaroni
• olive oil
• garlic
• onion
• ground beef
• tomato
• black pepper
• oregano
• butter
• flour
• milk
• egg yolk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
4. 4 Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
5. 5 Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.
6. 6 Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.

By B EWhitaker

Ingredients

• ✓ parmesan cheese
• olive oil
• red wine vinegar
• lemon juice
• garlic
• oregano
• basil
• salt
• black pepper
• romaine lettuce
• tomato
• cucumber
• red onion
• black olive
• feta cheese

Instructions

1. 1 Place olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper in the bowl of a food processor; pulse until smooth and emulsified.
2. 2 Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese in a large bowl. Drizzle vinaigrette over top; toss to coat.

By Carol Amos

Ingredients

• ✓ parmesan cheese
• black pepper
• salt
• mustard
• honey
• rice vinegar
• olive oil
• vegetable oil
• rack of lamb
• honey
• dijon mustard
• cayenne pepper
• black pepper
• salt
• bread crumb
• olive oil
• garlic
• mint

Instructions

1. 1 For the crust: Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil. Prepare a medium bowl of ice water and set aside.
2. 2 Bring a small pot of water to a boil. Boil mint leaves for about 10 seconds. Transfer mint leaves to the reserved ice water for 30 seconds. Drain and squeeze dry.
3. 3 Combine mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until coarsely chopped. Transfer mint mixture to a medium bowl. Stir in Parmigiano-Reggiano cheese and set aside.
4. 4 Combine Dijon mustard and honey in a small bowl and set aside.
5. 5 Slice 1/2 to 1-inch slits between each rib bone to ensure the meat roasts evenly. Season each rack with salt and black pepper on all sides. Heat vegetable oil in a large skillet over high heat. Brown each lamb rack on meat side, 2 to 3 minutes. Transfer lamb racks to the foil-lined baking sheet, meat side up.
6. 6 Brush each rack with reserved mustard-honey mixture. Sprinkle mint-bread crumb mixture evenly over top and sides of each rack, pressing lightly into meat so mixture adheres. Roast in the preheated oven until browned on top and medium-rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C).
7. 7 Make the vinaigrette: Combine extra-virgin olive oil, rice vinegar, honey, Dijon mustard, salt, and black pepper in a jar with a lid. Shake vigorously until emulsified, about 30 seconds.
8. 8 Just before serving, drizzle the vinaigrette evenly over the lamb.

By John Mitzewich