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Large olive wood salad bowl — toss and serve at the table
Mixed quinoa — white, red, black for visual appeal and varied texture
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
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Large olive wood salad bowl — toss and serve at the table
Mixed quinoa — white, red, black for visual appeal and varied texture
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
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For each Parmesan bowl: Heat nonstick saute pan on medium heat. Add 1/2 cup cheese to skillet; spread to form 6-inch circle. Cook until cheese begins to melt and is lightly browned on bottom; turn. Cook until second side is lightly browned. Remove from skillet; immediately drape over inverted 6-inch bowl. Cool completely. For each serving: Add 1 tsp. butter to saute pan; cook until melted. Add 1 tsp. garlic and 1 shrimp skewer; season with 1/16 tsp. each salt and pepper. Cook 3 min. or until shrimp turn pink, turning once. Toss 2 cups lettuce with 2 Tbsp. dressing; add to Parmesan bowl. Top with 1/4 cup croutons and shrimp skewer.