Protein lunch bowl with grilled garlic lime shrimp, cilantro lime rice and black bean, corn, tomato salad for lunch today. It was super nourishing, refreshing and delicious. This meal and its components are also great meal prep options.

Black Bean, Corn, Tomato Salad:

Ingredients:

• 1 can of black beans drained.
• 2 cups corn kernels canned, frozen thawed or fresh.
• 2 Tbsp red onion, finely chopped. 
• Handful of fresh chopped cilantro.
• 1/4 cup lime juice. 
• 1/2 tsp salt.
• 1/2 tsp ground black pepper. 

Add all ingredients to a large bowl.  Mix to combine and adjust flavors to your liking if needed by adding more lime juice, salt and pepper. Makes 4-6 servings.

Cilantro Lime Rice:

Add two cups cooked white or brown rice to a bowl. (I used precooked microwaveable white rice from a packet). Toss with fresh lime juice, fresh chopped cilantro and season with salt and pepper to taste.

Garlic Lime Shrimp:

In a bowl add 1/2 pound of raw peeled and deveined shrimp.  Toss with 2-3 Tbsp extra virgin olive oil, juice of a lime, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp ground black pepper, 1 tsp. dried oregano.  Let the shrimp marinate for at least 10 mins. Place shrimp on skewers and grill or pan sear for 3-4 minutes on each side until the shrimp turns pink and is cooked through. 

It’s not always easy to come up with simple meal ideas made with simple ingredients and easy to put together but also enjoyable on a healthier note

Here are eight easy on the go lunch options that you would be sure to love and will keep you full for hours. 

(1) Tuna Salad made with Greek yogurt, hard boiled eggs. carrot, avocado, chickpeas and olives.

To prepare the tuna salad you will need:

• 1 5 ounce can wild albacore tuna drained.
• ¼ cup full fat Greek yogurt.
• 2 tablespoons celery, finely chopped.
• 2 tablespoons red onion, finely chopped.
• 1 tablespoon fresh dill, chopped.
• Dash of salt.
• Ground black pepper to taste.

Add all ingredients to a bowl, mix to combine.  Adjust flavors by adding more yogurt, salt, pepper, dill to taste or add a squeeze of lemon for a little tang.  Makes 2 servings. Serve with carrot shreds, avocado, chickpeas and olives dressed with fresh lemon juice, salt and pepper or desired seasonings. Serve with

For the Lemon Parsley Chickpeas: Drain and rinse a can of chickpeas, add to a bowl.  Also add juice of 1 lemon, 2 tablespoons extra virgin olive oil, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon fresh chopped parsley.

Serve with hard boiled eggs. carrot, avocado and olives.

(2) Shredded chicken with chili roasted chickpeas, tomato cucumber salad, lemony arugula and olives.

For the shredded chicken I like to purchase a store-bought rotisserie chicken to save time otherwise I marinate the chicken breast in lemon juice, olive oil, garlic powder, dried oregano, salt and ground black pepper. Then bake in oven on 425 F for 12-15 minutes turning halfway through. Or air fry for 10-12 minutes on 390 F.

To prepare the chili roasted chickpeas, drain and rinse a can of chickpeas.  Spread onto baking sheet and pat dry with paper towels. This helps make them more crispy. Drizzle with one tablespoon olive oil, or spray with olive oil spray.  Season with chili powder, sea salt and optional garlic powder. Bake in oven or air fryer oven on 425 for 12-14 minutes until desired crispiness

Tomato Cucumber Salad:

• 1 large ripe tomato cut into 2 inch pieces.
• ½ an English cucumber cut into 2 inch pieces.
• 2 tablespoons extra virgin olive oil.
• 1 tablespoon red wine vinegar.
• 1 tablespoon fresh chopped parsley.
• ½ teaspoon salt.
• ¼ teaspoon ground black pepper.

Add all ingredients to a bowl and toss well.  Let sit for a few minutes before serving to marinate the flavors.

Serve with lemon dressed arugula and olives.

(3) Tuna salad made with Greek yogurt, carrot salad, lemon garlic chickpeas, hard boiled eggs and Castelvetrano olives or relish of choice over arugula.

To prepare the tuna salad you will need:

• 1 5 ounce can wild albacore tuna drained.
• ¼ cup full fat Greek yogurt.
• 2 tablespoons celery, finely chopped.
• 2 tablespoons red onion, finely chopped.
• 1 tablespoon fresh dill, chopped
• Dash of salt.
• Ground black pepper to taste.

Add all ingredients to a bowl, mix to combine.  Adjust flavors by adding more yogurt, salt, pepper, dill to taste or add a squeeze of lemon for a little tang.  Makes 2 servings.

Lemon Garlic Chickpeas:

Drain and rinse a can of chickpeas, add to a bowl.  Also add ¼ teaspoon garlic powder, juice of 1 lemon, 2 tablespoons extra virgin olive oil, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon fresh chopped parsley.  Add other optional ingredients of choice. Toss well. Makes 2-4 servings.

Carrot Salad:

Ingredients:

• 2 cups shredded carrots
• Juice of one lemon
• 1 tablespoon extra virgin olive oil. 
• 1 teaspoon honey (optional).
• 1 tablespoon fresh chopped parsley.
• Salt and pepper to taste.
• Feta cheese crumbles optional.

Add all ingredients to a bowl and toss well.  Adjust seasoning as desired.

Serve with hard boiled eggs with olives over arugula.

(4) Tomato, cucumber, chickpeas, feta cheese, Kalamata olives and butter lettuce with Greek vinaigrette

Add tomato, cucumber, chickpeas, feta cheese, Kalamata olives and butter lettuce to a meal prep container or a bowl. 

For the Greek vinaigrette add the following ingredients to a small mason jar or a small bowl, tightly close the lid and shake or mix well:

 ½ cup extra virgin olive oil.

2 tablespoons red wine vinegar.

¼ cup fresh lemon juice.

1 teaspoon Dijon mustard.

1 tbsp. dried oregano.

1 tsp. salt.

 ½ tsp. black pepper.

 Add as much or as little dressing to the salad or serve on the side.

(5) Shredded chicken, cucumber, chili roasted chickpeas, Kalamata olives, avocado and butter lettuce with lemon and olive oil. 

To prepare the chili roasted chickpeas, drain and rinse a can of chickpeas.  Spread onto baking sheet and pat dry with paper towels. This helps make them more crispy. Drizzle with one tablespoon olive oil, or spray with olive oil spray.  Season with chili powder, sea salt and optional garlic powder. Bake in oven or air fryer oven on 425 F for 12-14 minutes until desired crispiness.

For the shredded chicken I like to purchase a store-bought rotisserie chicken to save time otherwise I marinate the chicken breast in lemon juice, olive oil, garlic powder, dried oregano, salt and ground black pepper. Then bake in oven on 425 F for 12-15 minutes turning halfway through. Or air fry for 10-12 minutes on 390 F.

Serve with Kalamata olives, avocado, butter lettuce and extra lemon wedge on the side.

(6) Honey sesame glaze shrimp, pineapple, red bell pepper, broccoli and brown rice.

To make the honey garlic glazed shrimp mix 2 tablespoons honey with 2 tablespoons of BBQ sauce of choice and 2 cloves minced garlic in a large bowl. Add 1 lb. raw, peeled and deveined shrimp and toss well to fully coat. Heat a cast iron skillet on the stove top to medium high heat and add the coated shrimp tossing often and lowering heat if necessary to prevent burning. Cook shrimp until caramelized and toasty. Remove from heat and sprinkle with sesame seeds.

Serve with roasted pineapple and red bell pepper.  Cut peppers and pineapple into 1-2 inch pieces.  Spread on a parchment lined sheet pan.  Toss in a little olive oil and season with salt and pepper. Bake in oven on 425 F for 10-12 minutes until the fruit and veggies start to caramelize.

Serve with steamed broccoli and brown or white rice.

(7) Baked cauliflower gnocchi, flaked salmon, lemon parsley chickpeas, hard boiled eggs.

For the cauliflower gnocchi I used frozen cauliflower gnocchi from Trader Joes but Green Giant also makes a good cauliflower gnocchi sold in the frozen veggie section at your local grocery store.  Or you can use any dry shelf stable potato gnocchi or frozen potato gnocchi for this recipe.

Place gnocchi onto sheet pan frozen or dry.  Toss in olive oil and season with salt, pepper, garlic powder and any desired seasoning of choice.  Bake in oven on 425 F for 12-14 minutes or air fry on 390 F for 12 minutes or golden and crispy.

For the salmon, place a salmon filet skinless or skin side down on top of lemon slices on a sheet pan or baking dish.  Season with salt, pepper, garlic powder and drizzle with olive oil.  Bake in oven on 425 F for 12-16 minutes depending on the size of the salmon filet until cooked through.  Flake or serve whole.

For the Lemon Parsley Chickpeas: Drain and rinse a can of chickpeas, add to a bowl.  Also add juice of 1 lemon, 2 tablespoons extra virgin olive oil, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon fresh chopped parsley.  Add other optional ingredients of choice if desired. Toss well. Makes 2-4 servings

Serve all in a meal prep container or bowl and serve with hard boiled eggs for extra protein.

(8) Shredded chicken, black beans, tomato, avocado, butter lettuce, Castelvetrano olives, fresh lime juice, olive oil, cilantro. 

For the shredded chicken I like to purchase a store-bought rotisserie chicken to save time otherwise I marinate the chicken breast in lemon juice, olive oil, garlic powder, dried oregano, salt and ground black pepper. Then bake in oven on 425 F for 12-15 minutes turning halfway through. Or air fry for 10-12 minutes on 390 F.

Shred or slice and serve in a meal prep container with black beans, tomato, avocado, butter lettuce, Castelvetrano olives, fresh lime juice, olive oil, cilantro. 

Hope you enjoy these recipes as much as I do.

This Italian Wedding Soup is cozy and hearty, packed with delicious flavor.  It’s made with a luscious broth, veggies, meatballs and mini pasta like acini de pepe for a cozy combination of flavors. I used pork sausage for the meatballs, and they worked out perfectly for this soup. 

Ingredients for the meatballs:

• 1 16 ounces of pork or chicken sausage.
• 1 egg. 
• ½ cup dry seasoned breadcrumbs.
• ½ cup grated parmesan cheese.
• 1 tablespoon fresh garlic, minced.
• 1 tablespoon dried oregano.
• 1 teaspoon salt.
• 1 teaspoon ground black pepper.

Ingredients for the soup:

• 2 tablespoons olive oil.
• 1 medium onion, chopped.
• 1 cup carrots, chopped.
• 1 cup celery, chopped.
• ¾ cup acini de pepe pasta (or sub orzo or pearled couscous).
• 8 cups full sodium chicken broth.
• 5 ounces spinach (or sub escarole).
• Grated parmesan cheese for garnish.

Preheat oven to 425 F.  Line a sheet pan with parchment paper.  In a large bowl, add the pork sausage and remaining ingredients.  Gently combine with your hands until mixture is well blending and form into 1 inch meatballs.  Place the meatballs on the parchment lined sheet pan and bake in the oven for 12 minutes until the meatballs are just cooked through.  Remove from oven and set aside while preparing the soup.

On the stove top in a large pot heat olive oil on medium high heat.  Add the onions, carrots, and celery.  Sauté until the veggies begin to soften then stir in the pasta.  Add the chicken broth, stir in the meatballs and bring to boil.  Reduce heat, cover and simmer for 7-10 minutes until the pasta is cooked.  Once the pasta is cooked mix in the spinach or escarole until wilted.  Remove from heat and add to bowls.  Top with grated parmesan cheese and enjoy.  Makes 8-10 servings.  Leftovers can be stored in an airtight container in the fridge and reheated for up to a week.

These Tuna Nachos are a tasty snack for any fun gathering. I used @wildplanetfoods sustainable Wild Albacore Tuna to make them. Wild Planet’s canned Wild Albacore Tuna is 100% pole and line caught, made with only tuna and is not packed in water or oil so you get the best quality tasting tuna. They work hard everyday to ensure their practices and products are helping to keep our oceans wild and our planet protected for future generations.

To learn more about Wild Planet Foods and their sustainable practices click here.

https://wildplanetfoods.com/sustainability/

Tuna Nachos

Ingredients:

• 8 – 10 ounces of tortilla chips.
• 1 5 ounce can of Wild Albacore Tuna. (I used Wild Planet Foods)
• 1 can black beans drained and rinsed.
• 1 plum tomato diced.
• 1/2 an avocado diced.
• 1/4 cup chopped red onion
• 1 -1/2 cups sharp shredded cheddar cheese.
• 1 sliced jalapeño
• Lime wedges, sour cream, and chopped cilantro for garnish.

Arrange tortilla chips onto a 9 x 13 inch sheet pan and evenly layer with the black beans. Break up the tuna with a fork and top over the black bean mixture, then top with the sharp shredded cheddar cheese. Place into the oven and heat until the cheese melts. (approx.. 8 minutes). Top with diced tomatoes, avocado, red onion and jalapeños. Add sour cream if desired and garnish with lime and fresh chopped cilantro. Enjoy!

Prep time: 15 minutes

Cook time: 8 minutes

Serves 4-6

Dip some crusty bread into this saucy Shrimp Marinara or serve it over pasta. Add some fresh oregano and crumbled feta cheese on top for a Mediterranean twist.  It’s easy to make on the grill or stovetop and always a crowd pleaser.  If tomato sauce gives you heartburn issues and you prefer a scampi style shrimp follow all the same steps but cut out half the butter, replace with olive oil and leave out the tomato sauce. Here’s how to make it:

Ingredients:

– 1/2 pound jumbo shrimp peeled and deveined with tails left on.

– Two or three large cloves of garlic minced or finely chopped.

– 3 or 4 tablespoons salted butter.

– 2 tablespoons fresh chopped parsley. 

– 1/2 cup dry white wine. 

– 2 cups plain store bought tomato sauce.

– Cracked black pepper.

– Fresh basil roughly chopped.

Method:

Heat pan on the grill (or stovetop, medium high heat) then add the butter to the heated pan until it melts and becomes bubbly. Add the garlic and shrimp and cook in the butter until the shrimp turns pink. Add the white wine and heat through until the wine is reduced. Mix in the tomato sauce and season with cracked black pepper. Let the shrimp simmer in the sauce for 3-4 minutes. Top with fresh basil, remove from heat and serve. 

Makes 2-3 Servings.

This post is sponsored by The Icon’s Of European Taste.

https://www.iconsofeuropeantaste.eu/

I’m feeling kind of fancy with this delectable salad made with Prosciutto di Parma a fine all natural dry-cured Italian ham and Grana Padano a full-bodied creamy, savory and nutty Italian cheese both produced Italy.  

Prosciutto di Parma can only be made in the hills around the Parma region which unique conditions make it possible to produce the highest quality hams. It’s 100% natural, containing no additives, preservatives or hormones. 

Grana Padano is a cheese originating in the Po river valley of Northern Italy. It’s produced with milk from free range cows and is aged for a minimum of 9 months. 

Both Prosciutto di Parma and Grana Padano are great additions to a charcuterie or cheese board, pasta dishes, sandwiches, salads and so much more! 

Here is how to make this delicious salad:

Ingredients:

3 cups baby arugula.

Juice of a lemon divided.

1-2 tablespoons extra virgin olive oil.

4 thin slices of Prosciutto di Parma.

Shaved Grana Padano Cheese.

3 tablespoons chopped pistachios.

6-8 green olives.

2 hard boiled eggs.

Salt and pepper to taste.

Method:

Add the baby arugula to a bowl and toss with half the lemon juice and the extra virgin olive oil. Add the chopped pistachios, hard boiled eggs and green olives then add the Prosciutto di Parma and shaved Grana Padano cheese on top. Season with sea salt and cracked black pepper to taste. Add more lemon juice if desired.

I love to come up with quick and fun baking recipes to make with my kids with simple on hand ingredients and these Maple Glazed Pancake Donuts with Coconut Bacon made with Krusteaz Buttermilk Pancake Mix were a unique and tasty way to do it!  Imagine pancakes with bacon and syrup with just the right amount of sweet and savory in every decadent bite, it’s hard to just eat one.  

You can surely use pork or turkey bacon as a topping for these, but the coconut bacon keeps them vegetarian and has an extraordinary flavor, plus who doesn’t like a little coconut on their donuts. 

This content is sponsored by Krusteaz

https://www.krusteaz.com/products/pancakes-waffles-chefsbest/buttermilk-pancake-mix

Pancake Donuts with Maple Glaze & Coconut Bacon

Ingredients:

2 cups Krusteaz Buttermilk Pancake Mix.

1 egg.

1 ¼ cups cold water.

1 teaspoon pure vanilla.

2 tablespoons vegetable oil.

Optional sweetener of choice to equal 1 tablespoon.

Method:

Preheat oven to 375 F Bake. Add the Krusteaz Buttermilk Pancake Mix to a medium bowl. Add the remaining ingredients and mix well with a large spoon.  Grease a non-stick donut pan generously with coconut oil.  Fill each donut hole with the batter evenly almost to the top. Place in the oven and bake for 10 minutes. When the donuts are done remove from the oven and set aside to cool before removing from the donut pan to be sure they stay intact.  Once cooled carefully remove from the pan and place on a cooling rack.  Make in batches if needed. While the pancake donuts bake, prepare the coconut bacon. 

Coconut Bacon

Ingredients:

2 cups of unsweetened coconut flakes.

2 tablespoons soy sauce or 2 ½ tablespoons coconut aminos.

1 teaspoon liquid smoke. (I used a hickory smoke flavor).

2 tablespoons maple syrup.

½ teaspoon salt.

½ teaspoon cracked black pepper.

Line a small sheet pan with parchment paper. In a medium sized bowl add the unsweetened coconut flakes.  Then add the soy sauce or coconut aminos, liquid smoke, maple syrup, salt and cracked black pepper. Gently toss together trying not to break up the coconut flakes.  Gently spread out onto the baking sheet as much as possible to get a full crisping effect.  Place in the 375 F oven and bake for 5 minutes. Remove from the oven, give the coconut bacon a light toss and place back into the oven.  Bake an additional 4-6 minutes until the coconut bacon is golden and crispy.  This happens quickly so be sure to watch carefully so it doesn’t burn. Note, once the coconut bacon is out of the oven and cooled the natural sugars from the coconut and maple syrup become caramelized and crispy.  Prepare the maple glaze.

To prepare the Maple Glaze you will need:

2 cups of powdered sugar sifted.

1 teaspoon ground cinnamon.

¼ cup maple syrup (more if needed).

1 teaspoon pure vanilla.

½ cup milk.

Add powdered sugar to a shallow small bowl along with the cinnamon.  Slowly mix in the milk, vanilla and maple syrup until blended and creamy. Adjust flavor if needed by adding more maple syrup.

Dip the donuts into the glaze then place on a cooling rack so the glaze can set and the drippings fall onto the sheet pan underneath.  Top the donuts with as little or as much of the coconut bacon that you like. Makes approx. 10 donuts.

Sponsored by Krusteaz

My savory loving taste buds have been a fan of savory waffles for a long time. Don’t get me wrong I love a good waffle with maple syrup and butter or topped with fruit and berries but the possibilities of good savory waffles are endless.

These Spinach & Feta Waffles with fresh herbs were made with Krusteaz Buttermilk Pancake Mix and filled with the flavors of a Spanakopita and the goodness of a buttermilk waffle in one! https://www.krusteaz.com/makekrusteaz

Perfect served with Tzatziki sauce for a brunch, topped with a fried egg or as a yummy snack on its own. A fun and tasty way to bring a classic waffle to next level! 

Ingredients

2 ½ cups of Krusteaz Buttermilk Pancake Mix.

https://www.krusteaz.com/makekrusteaz

1 egg.

1 ½ cups cold water.

2 tablespoons vegetable oil.

1 cup cooked spinach (5 oz fresh cooked with water squeezed out or 1 cup frozen cooked thawed.)

½ cups crumbled feta cheese.

¼ cup chopped scallions.

¼ cup chopped fresh dill.

¼ cup chopped fresh flat leaf parsley.

1 teaspoon salt.

½ teaspoon ground black pepper.

½ teaspoon garlic powder.

Method

Preheat your waffle iron to medium high heat. Add the Krusteaz Buttermilk Pancake Mix to a large bowl and form a well in the middle. Add the egg, water and vegetable oil. Mix well until smooth. Fold in the spinach, crumbled feta, scallions, dill, parsley, salt, pepper and garlic powder until all combined and the batter is slightly thick.

Lightly grease your heated waffle iron with vegetable oil. With a ladle spoon the batter into the center of the waffle iron leaving about 1 inch of space on around the sides. Close the waffle iron and cook for approximately 7 minutes per waffle. Serve with tzatziki sauce, eggs and salad on the side or as a tasty snack. Makes about five 6 inch round waffles or 6-8 square.

As we all know during the holidays everyday life can get quite hectic.  From cooking and baking, holiday events and festivities, holiday decorating, shopping, and wrapping presents anything I can do to make my life easier is always a huge help.  It should not have to be complex when it comes to making appetizers because my time and efforts should be saved for the main courses and desserts.

I found these Gorton’s Frozen, Breaded Butterfly Shrimp at my local Target and whipped up these mini Shrimp Parmesan bites!  They were a huge hit with the family and I surely will be making them more often! Perfect for a simple and tasty appetizer at my next holiday gathering or get together.  Appetizers should not be complicated, these were made with just a few simple ingredients and took me less than 30 minutes to make. 

The only ingredients I used were:

. Gorton’s Frozen Breaded Butterfly Shrimp.

. Tomato Sauce canned or jarred with no added sugar.

. Mozzarella Cheese deli slices which I find easier to work with instead of shredded mozzarella because it stays put.

I also used shredded Parmesan cheese & Italian seasoning for some extra flavor but totally optional.

It does not get much simpler than that!

Gorton’s Frozen Breaded Butterfly Shrimp are a great freezer staple and preserved for freshness for whenever I need them as well as customizable. They are not only good as an appetizer, but also great for a quick afterschool snack for the kids. I also like to sometimes incorporate them into a meal or just to munch on during family movie night.

Gorton’s shrimp are a good source of protein, rich in vitamins and minerals, non-GMO, and immunity boosting.

With a fresh taste and a quick cook time, Gorton’s shrimp is an easy way to incorporate more seafood into my diet.

Ingredients:

18 Gorton’s Frozen, Breaded Butterfly Shrimp

1 cup tomato sauce (canned or jarred)

2 slices deli Mozzarella Cheese

Method:

Preheat oven to 425 F.  Place the Gorton’s Frozen, Breaded Butterfly Shrimp at least one inch apart on a sheet pan. Bake in the oven for 18 – 20 minutes until the shrimp are lightly crispy and golden. Note: you can also air-fry the shrimp if preferred set to 400 for 10-12 minutes but I find it’s much easier to use the oven for this recipe. While the shrimp are cooking cut each slice of mozzarella into 4 squares then cut each square in half into small triangles. Once the shrimp are cooked remove from the oven and set the oven to broil. Top each shrimp with a teaspoon of tomato sauce. Sprinkle on some Italian seasoning and shredded parmesan if desired then top each prepared shrimp with a mozzarella triangle. Place the shrimp back into the oven and broil for 2-3 minutes until the cheese is bubbly and starts to brown.  Immediately remove from oven and serve immediately. Each 18 x 13 baking sheet makes approximately 16 Mini Shrimp Parmesans.   

I’m not a fan of the cooler weather. I’m such a light weight when it comes to the frigid air and like to hibernate inside, drink tea and eat soup. This traditional Italian white bean and escarole soup is “souper” easy to make in just 15-20 minutes, low calorie, vegan and made with a few simple ingredients. This soup has always been warm and comforting and one of my favorites.  Here’s how to make it.

• 1 tablespoon minced garlic.
• 1/4 cup chopped yellow onion.
• 2 tablespoons olive oil.
• 1/2 cup diced tomatoes.
• 2 stalks celery chopped.
• 2 medium carrots, peeled and chopped.
• 6 cups sodium vegetable broth.
• 1 15.5 ounce can of Cannellini beans drained and rinsed.
• 1 head of Escarole roughly chopped.
• Salt and pepper to taste.

On the stove top heat olive oil in a medium pot until hot then add the onion, celery and carrot.  Cook stirring occasionally until the veggies start to tender then add the garlic.  Season with salt and pepper.  Cook for another minute then add tomatoes until heated through.  Add the vegetable broth and bring to a boil.  Add the Cannellini beans, reduce heat and simmer for 5 minutes. Stir in the escarole and turn off the heat. Once the escarole is wilted remove from heat and serve.  Add salt and pepper to taste if desired or top with shaved or grated Parmesan cheese and serve with sourdough bread.  Serves 4-6.