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Zucchini Crisps

A crunchy veggie coated in our parmesan!

Course Appetizers & Sides

Ingredients

• 1 tablespoon oil
• 2 zucchini sliced
• ½ cup Miceli's Parmesan Cheese grated
• ½ cup bread crumbs
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

• Preheat your oven to 450℉.
• Combine the parmesan, crumbs, salt, and pepper.
• Add the oil to the zucchini, and then add the parmesan mixture.
• Add it to a foil-lined baking sheet, and then let it bake for about 15 minutes.

Notes

Make a double batch for extended snacking! We did thin slices of zucchini for maximum crunch.

The post Zucchini Crisps appeared first on Miceli Dairy Products.

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Corn Salad

Easily our best grilled vegetable!

Course Appetizers & Sides

Ingredients

• 2 tablespoons butter quartered
• 4 ears corn
• 1 cup cherry tomatoes halved
• 3 green onions sliced
• 2 tablespoons oil
• 1 tablespoon Miceli's Parmesan Cheese grated
• ¼ cup basil leaves torn
• 1 teaspoon salt
• ⅛ teaspoon pepper

Instructions

• Preheat your grill to 400℉.
• Divide the butter between the corn, wrap it in foil, and then add it to the grill.
• Let it cook for about 4 minutes, turn it over, and then let it cook for about 4 more minutes.
• Repeat this process two more times, and then let it cool for about 10 minutes.
• Remove the kernels from the ears, and then add the tomatoes, onions, oil, parmesan, basil, salt, and pepper.

Notes

Grilling fresh corn will bring you the best flavor! You could substitute cooking methods or use canned or frozen when needed.

The post Corn Salad appeared first on Miceli Dairy Products.

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Quinoa Salad

Complement your Quinoa with this unique set of flavors!

Course Entrees

Ingredients

• 1 cup tri-color quinoa
• ¼ cup garbanzo beans drained & rinsed
• 1 cup kale chopped
• 4 dates sliced
• 2 tablespoons dried cranberries
• 1 tablespoon Miceli's Parmesan Cheese grated
• 1 mandarin orange chopped
• 1 tablespoon mandarin orange juice
• 1 teaspoon mandarin orange juice
• 1 tablespoon red wine vinegar
• ¾ teaspoon ginger grated
• 1 clove garlic
• ⅜ teaspoons dijon mustard
• 2¼ teaspoons honey
• ⅜ teaspoons oregano
• ⅛ teaspoon coriander
• ⅛ teaspoon turmeric
• ⅛ teaspoon sea salt
• ⅛ teaspoon pepper
• 1 tablespoon oil
• 1 teaspoon oil

Instructions

• Cook the quinoa according to its package's instructions, rinse it with cold water, and then add the beans, kale, dates, cranberries, parmesan, and orange.
• Whisk together the juice, vinegar, ginger, garlic, mustard, honey, oregano, coriander, turmeric, salt, pepper, and oil, and then add the mixture to the salad.

Notes

Be sure to rinse the kale as well! This recipe makes one large portion.

The post Quinoa Salad appeared first on Miceli Dairy Products.

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Eggplant Rolls

Change up your eggplant parmesan by making these unique roulades!

Course Appetizers & Sides

Ingredients

• 2 cloves garlic grated
• 2½ tablespoons oil divided
• 14 ounces tomatoes crushed
• 5 ounces tomato sauce
• ½ teaspoon basil
• ½ teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon sugar
• ⅛ teaspoon pepper
• 2 eggplants sliced
• 8 ounces Miceli's Ricotta Cheese
• 1 cup Miceli's Mozzarella Cheese shredded
• ¼ cup Miceli's Parmesan Cheese grated
• ⅓ cup parsley leaves chopped

Instructions

• Preheat your oven to 450℉.
• Add the garlic and the ½ tablespoon of oil to a pan over medium heat, and then let them cook for about 2 minutes.
• Add the tomatoes, sauce, basil, oregano, salt, sugar, and pepper, and then let the mixture cook (covered) for about 30 minutes.
• Add the eggplants to a foil-lined baking sheet, add the remaining oil, and then let them bake for about 5 minutes.
• Combine the ricotta, mozzarella, parmesan, and parsley, divide the mixture between the slices, and then roll them up.
• Add 1 cup of the tomato mixture to a 9 x 13 inch baking dish, and then add the rolls.
• Add the remaining tomato mixture, and then let them bake for about 10 minutes.

Notes

Slice the eggplants lengthwise with a knife or mandolin! Coat the rolls evenly with the sauce, and feel free to sprinkle more cheese on top.

The post Eggplant Rolls appeared first on Miceli Dairy Products.

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Polenta

Try this recipe if you liked our cheddar grits!

Course Appetizers & Sides

Ingredients

• 2½ cups water
• 2 cups chicken stock
• 1 teaspoon salt
• 2 sprigs sage
• 1 cup cornmeal
• ½ cup Miceli's Parmesan Cheese grated
• 2 tablespoons butter
• ¼ teaspoon pepper

Instructions

• Add the water, stock, salt, and sage to a pot over high heat, bring the mixture to a boil, and then let it cook (covered) for about 3 minutes.
• Reduce the heat to medium, remove the sage, and then whisk in the cornmeal.
• Let the polenta cook for about 50 minutes, and then add the parmesan, butter, and pepper.

Notes

Stir the polenta periodically throughout the 50 minutes! Feel free to add more pepper and sage on top.

The post Polenta appeared first on Miceli Dairy Products.

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Mint Fritters

Pan-fried ricotta and a glimpse of your garden this spring!

Course Appetizers & Sides

Ingredients

• 15 ounces Miceli's Ricotta Cheese
• ⅓ cup Miceli's Parmesan Cheese grated
• ½ teaspoon dried mint
• ¼ cup mint leaves chopped
• 1⅓ cups spinach leaves chopped
• 1 clove garlic grated
• 1 egg beaten
• ⅓ cup whole wheat flour
• ⅓ cup oil

Instructions

• Combine the ricotta, parmesan, mint, spinach, garlic, egg, and flour, and then roll the mixture into discs.
• Add the oil to a skillet over medium-low heat.
• Add the discs, and then let them cook for about 2 minutes & 30 seconds.
• Turn them over, and then let them cook for about another 2 minutes & 30 seconds.

Notes

The fritters can be cooked in as many batches as you’d like. We served them with microgreens and snap peas!

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Colcannon

These St. Patrick's Day sides are so filling and cheesy!

Course Appetizers & Sides

Ingredients

• 4 russet potatoes
• 1¼ cups milk
• ⅛ teaspoon pepper
• ½ cup butter softened
• 1 pound ham
• 6 cups cabbage sliced
• 2 tablespoons butter softened
• ¼ cup Miceli's Parmesan Cheese grated
• 4 green onions sliced

Instructions

• Bring a pot of water to a boil, add the potatoes, and then let them cook for about 30 minutes.
• Drain them, peel them, and then mash them.
• Microwave the milk for about 1 minute, add it to the potatoes, and then add the pepper and the 1/2 cup of butter.
• Bring another pot of water to a boil, add the ham, and then let it cook for about 45 minutes.
• Drain it, peel it, and then chop it.
• Bring another pot of water to a boil, add the cabbage, and then let it cook for about 20 minutes.
• Add the remaining butter, let it cook for about 2 minutes, and then drain it.
• Add it to the potatoes, and then add the ham, parmesan, and onions.

Notes

The potatoes, ham, and cabbage can cook simultaneously in the various pots! This dish pairs perfectly with corned beef.

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Popovers

Another version of parmesan bread to add to any meal of the day!

Course Appetizers & Sides

Ingredients

• 2 teaspoons butter melted
• 1 cup milk
• 1 egg
• 2 egg whites
• ⅔ cup flour
• ⅓ cup whole wheat flour
• ¼ teaspoon salt
• ¼ cup Miceli's Parmesan Cheese grated

Instructions

• Preheat your oven to 375℉, and grease 6 muffin tins with cooking spray and the butter.
• Whisk together the milk and eggs, let the mixture sit for about 30 minutes, and then whisk in the flour and salt.
• Add the tins to the oven, and then let them sit for about 5 minutes.
• Divide the batter between them, add the parmesan, and then let them bake for about 30 minutes.

Notes

Trust the process! We like to sprinkle on additional parmesan after baking.

The post Popovers appeared first on Miceli Dairy Products.