Parmesan-Reggiano

I’ve been looking for a tool that would help me to (a) expand my cooking skills and (b) encourage me to make healthy meals rather than default to things like eating cheese and crackers because nothing more inspiring occurs to me. Also required is that this tool have a lot of vegetarian options and have recipes that don’t have a ton of ingredients in them (more than a handful of ingredients is too many) or require using a bunch of pots and pans just to create one meal (pet peeve). If it could also help me to plan meals for each week, that would be the salsa on top.

Well, GUESS WHAT. Door to Door Organics just started a new service that does all of this! It also helps with organizing: you can click on a recipe to add it to your week, and then when you click on the recipe it gives you the option to add all the ingredients that DTD offers to your weekly box. And even better, it makes a list for you of all the things you need to buy that DTD doesn’t sell. And it has easily printed versions of that shopping list and the recipes you’ve chosen for the week! Seriously, this is beyond awesome.

I happened to find this new tool on a day that K was already planning to go shopping, so I was able to have him pick up some ingredients that we didn’t already have on hand (surprisingly there weren’t too many of these! Mostly specific cheeses). I didn’t have my weekly DTD box yet, so I made something else for dinner that night, but I used some of the Parmesan-Reggiano that I needed for another recipe.

portobella mushrooms and broccoli in balsamic vinegar with rice, topped with Parmesan-Reggiano cheese

I had a portobella mushroom that had been marinating in balsamic vinegar for a few days, and I added some chopped broccoli to that in the skillet, along with some leftover white rice, more balsamic, and some butter. After it was done cooking, I put some of the cheese on top and it was delicious!

portobella mushrooms and broccoli in balsamic vinegar with rice, topped with Parmesan-Reggiano cheese

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