Ingredients:
3 to 4 cups cooked chicken
salt and pepper
8 ounces fine noodles or spaghetti, cooked and drained
6 tablespoons butter
8 ounces sliced mushrooms
1/4 cup all-purpose flour
1 cup light cream or half-and-half
2 cups chicken broth
1/4 cup dry sherry
1/3 cup grated Parmigiano Reggiano cheese
paprika, optional
Preparation:
Preheat oven to 425°.
Cook spaghetti or noodles according to package directions. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden. In a saucepan, melt 1/4 cup butter; stir in flour, and 1/2 teaspoon salt. Stir until smooth; add chicken broth and cream. Cook, stirring, until sauce is thickened. Add chicken, cooked mushrooms, and sherry; heat through. Place noodles or spaghetti in a buttered baking dish; pour on sauce. Top with Parmesan cheese and sprinkle with paprika. Bake at 425° for 15 to 20 minutes, until hot and bubbly.
Chicken tetrazzini serves 8.

For Parmesan Baskets
8 oz freshly grated Parmesan
2 teaspoons smoky paprika (optional)

For Mushrooms
½ lb wild mushrooms (cremini, shiitake, oyster…or keep it simple with baby bellas) cleaned and sliced
3 large garlic cloves, minced
¾ C dry white wine (or sherry—but 1/3 C—much stronger flavor so only use if you like sherry)
Pinch hot pepper flakes
Salt and pepper to taste
Olive Oil for sautéing
2 Tbsp minced fresh parsley

Preparation:
First, make Parmesan Baskets so they set and cool while making the mushrooms.

1. Preheat oven to 350 degrees, rack in the center of the oven
2. Spoon tablespoon-size mounds of Parmesan, 4-inches apart, on Silpat lined baking sheet
3. Gently spread the mounds into 3 ½ inch circles with your fingers, making sure the thickness is even all around—if they are too thick
4. Bake approximately 4 to 5 minutes or until cheese is melted and bubbles have fused cheese into a light golden, lace like disc.
5. Remove from oven and let cool slightly (like 1 minute)
6. While still warm, press each round over an upturned egg carton or mini muffin tray to form basket making sure that you have at least a small flat bottom

While these are cooling, make mushrooms:
7. Warm olive oil in frying pan over medium heat
8. When hot, add garlic and cook to light golden in color
9. Add mushrooms and sautee, coating mushrooms with garlic and oil, approx 2 minutes
10. Add red pepper flakes and sautee for an additional minute
11. Add white wine or sherry and cook an additional 5 minutes until mushrooms are nicely browned and cooked through
12. Add salt to taste

Now make the baskets:
13. Turn cooled Parmesan baskets over and arrange on a platter
14. Distribute mushrooms equally in each
15. Garnish each with minced parsley

1 pound gluten-free pasta
3/4 cup butter
3 cups heavy cream
1 cup grated Parmigiano Reggiano plus extra for sprinkling
12 small garlic cloves (crushed)
3/8 tsp. each of salt & pepper
cooked or grilled chicken breasts cut into thin slices
parsely (for garnish)

Prepare pasta according to package directions, then set it aside.
In a saucepan over medium heat cook butter & cream, then add the Parmigiano Reggiano, garlic, salt, and pepper. Continue to cook over medium heat, stirring constantly until sauce thickens to a low boil.
Combine pasta, chicken, and sauce. Serve immediately, garnished with parsley and sprinkled with grated Parmigiano Reggiano. For an extra kick, sprinkle freshly crushed garlic on top as well.

2 tbls olive oil
1 medium onion chopped
2 cloves garlic minced (or more as per preference)
10 oz spinach (baby or regular)
1 heaping tbls unseasoned bread crumbs
4 tbls freshly grated parmigiano reggiano cheese
salt
pepper

Wash the spinach and don’t dry. In an 8″ or 10″ frying pan (preferably a deep one), saute the onions and garlic in olive oil until translucent. Start to add the spinach. If it all doesn’t fit in the pan, add some of the leaves and continue adding until all the leaves are wilted, mixing with the onions and garlic. The spinach wilts very fast, in about one to two minutes–don’t overcook. At that point, add the bread crumbs and the parmigiano cheese. Stir to coat; the cheese will melt around the spinach. Salt and pepper to taste. Remove from heat and serve.

half head of cabbage cut into cubes, not sliced
2 cups cooked Great Northern (white) Beans
1/4 cup Extra Virgin Olive Oil
4-6 cloves garlic, minced and crushed
1 tsp. red pepper seeds
Salt and Black Pepper to taste, optional
1/2 to 1 cup Parmigiano Reggiano
handful chopped Italian Flatleaf Parsley, optional
In a saucepan saute garlic and peppers seeds in oil, add salt and pepper if desired.
Bring 2 cups water in a large pot to a boil and add chopped cabbage, cook til tender, drain reserving some water for later.
Put cabbage, beans, olive oil mixture together back in the large pot. Stir well to break up some of the beans to thicken. Add reserved cabbage water if necessary, do not make too thin – should be more like a stew than a soup.
Top with freshly grated Parmigiano Reggiano according to taste.
(People will swear its made with chicken broth.)
Garnish with parsley

Ingredients:
1 house made Whole Foods whole wheat tortilla
2 tbsp unsweetened organic applesauce, drizzled (I like Santa Cruz brand)
1/4 of a small organic apple, cubed (choose your favorite variety)
3 tbsp Grated Parmigiano Reggiano cheese
Sprinkle of Cinnamon
1/2 teaspoon Whole Foods 365 Extra Virgin Olive Oil
1 organic baby spinach leaf

Process:
Preheat oven to 350
Place tortilla on baking sheet
Add cubed apples, distribute evenly
Drizzle with applesauce
Grate Parmigiano Reggiano on top, to cover
Sprinkle with cinnamon, amount to taste
Bake for 7 minutes, then Broil (very carefully) for 1-2 minutes for a browning effect
Remove from oven, quickly drizzle with olive oil and cut immediately into 6 triangle wedges
Plate on a colorful round plate, maintaining circular shape
Garnish by placing an organic baby spinach leaf in center
Serve piping hot!
Serves: 1 (REPEAT for friends & family)

This salty, sweet, chunky, crispy, chewy, savory recipe delights all the culinary senses. It makes a splendid solo snack, appetizer, breakfast, or dessert. It also pairs stupendously with organic field greens and a glass of organic wine.

Variation: Substitute cubed pair for the apple, and dash of nutmeg for the cinnamon!

Wash and slice chicken breast and place in
foiled lined pan. Pour dressing over chicken
in pan, so it soaks up the flavor as it cooks.
Cook for 20 minutes at 425. Once cooked, drain
excess dressing and place baked chicken
in refrigerator. When cool, shred or slice and
place in bowl. Add Vegenaise Mayo and mix in Parmigiano
Reggiano. Go Ahead…Taste it!
Now make a sandwich…and Eat It! Guaranteed Yummy!