Latest news with #Parmesan
Telegraph
36 minutes ago
- General
- Telegraph
Chicken peasar salad
Sometimes you just have to jump all in and embrace the pun, but that doesn't mean this spin on the classic Caesar salad isn't a serious recipe. Oh no, the peas bring another level to this gastropub favourite. I scatter in the whole peas and also use some to create a vibrant dressing so you're using all of the pea's natural strengths. Overview Prep time 15 mins Cook time 15 mins Serves 4 to 6 Ingredients 4 thick slices of white bread from a loaf, cut into chunks 3-4 tbsp olive oil 2 skinless chicken breasts 2 Romaine lettuces 250g frozen peas 1 garlic clove, crushed or finely grated 4 anchovies from a tin 4 tbsp mayonnaise ½ tbsp extra-virgin olive oil, or as needed Zest and juice of 1 lemon 15g Parmesan, grated, plus extra (optional) for shaving Method Step Preheat the oven to 200C/180C fan/gas mark 6. Step Scatter the bread chunks (from 4 thick slices of white bread) over a baking tray then drizzle with enough olive oil to coat them well. Step Season with a little salt and freshly ground black pepper, then bake in the hot oven, tossing every now and then, for 10-15 minutes or until golden and crisp. Set aside. Step Meanwhile, season 2 skinless chicken breasts generously all over with salt and pepper, then fry in a frying pan over a medium heat for 10-15 minutes, or until lightly browned and cooked through. Set aside. Step Break 2 Romaine lettuces apart and separate them into single leaves. Place the lettuce leaves either on a serving platter or in a large salad bowl, ready to toss together with everything else. Step Place 250g frozen peas in a heatproof bowl and cover them with freshly boiled water to defrost. Leave for a few minutes and then drain. Step Add 1 crushed or finely grated garlic clove, 4 anchovies, 4 tbsp mayonnaise, ½ tbsp extra-virgin olive oil, the zest and juice of 1 lemon and 15g grated Parmesan to the processor, then blitz to a smooth, thin dressing. If you need to thin the dressing down a bit, add a splash of water or more extra-virgin olive oil. Taste for seasoning then adjust with salt and pepper to taste. Step Pour the dressing over the lettuce leaves and peas, then toss in the croutons. Chop or shred the chicken and add that in too, then toss everything together. Serve the salad with some extra Parmesan shavings, if you like.
Business Insider
2 hours ago
- Entertainment
- Business Insider
I visited Olive Garden for the first time in nearly 20 years. The meal wasn't perfect, but I can't wait to go back.
I visited an Olive Garden location for the first time in almost 20 years. I ordered four of the "create your own pasta" dishes, which came with soup or salad and breadsticks. Some of the meals were better than others, but overall, I was impressed by the dining experience. When I go to a chain restaurant, I know I can typically expect reasonable prices, decent food, a few crying babies, and a completely full stomach by the time I leave. On a recent trip to Olive Garden, my son and I experienced all of that and more. I hadn't been to the Darden-owned chain in nearly 20 years, so I was excited to see how the experience would stack up against other restaurant chains I've been to recently. Here's how the meal went. The chain is known for serving classic Italian-American fare. The Italian-American restaurant chain opened its first location in Orlando in 1982. It's owned by Darden — the same company that owns brands like Longhorn Steakhouse, Ruth's Chris, and Yard House. Today, there are nearly 900 Olive Garden restaurants around the world. However, my son and I visited a busy location in Long Island, New York. We started with the chain's unlimited soup, salad, and breadsticks. Since I hadn't been to an Olive Garden location in nearly 20 years, my son and I decided to order four different "create your own" pasta dishes to get a feel for the chain's offerings. Each meal came with the chain's signature "never-ending" soup or salad and breadsticks. To try a bit of everything, we asked for two servings of salad and two soups — pasta e fagioli and chicken and gnocchi. I wouldn't call the Olive Garden breadsticks memorable, but they were definitely bountiful. We were able to have as many as we wanted, which would have been great if we didn't have so much food coming. Although we enjoyed the bread, I found other parts of the first course to be more memorable. The salad was a bit overdressed and heavy on lettuce, but the croutons were tasty. I was impressed by the soups. Both soups, however, were better than I expected them to be. The chicken and gnocchi soup was rich, creamy, and loaded with an excellent balance of meat, gnocchi, and spinach. I also thought the pasta e fagioli was savory and balanced without being overly salty. After sampling each, my son and I agreed that the latter was the better of the two. When our meals came, I wasn't a fan of the pasta with marinara sauce. I make a decent homemade marinara sauce from scratch using a can of tomato sauce, chopped onions and garlic, salt, sugar, and a basic blend of herbs. The process, not counting the slow simmer, takes less than 10 minutes and is anything but a challenge. So, getting a dull marinara sauce from an Italian-themed restaurant was disappointing. I thought the marinara ($14) tasted like it was poured right from a can, without any additional handiwork by a chef. It was salty and tasted like — well, tomato sauce. The addition of freshly-grated Parmesan, black pepper, and red-pepper flakes helped some, but frankly, I'd choose my own marinara sauce any day of the week. I didn't love the meat sauce, either. Olive Garden's meat sauce ($14) tasted just like the marinara, but included ground beef and Italian sausage. The sauce was a bit too thin for my linking (it wasn't watery, but it wasn't thick, either) and the beef was a bit on the tough side. Without the tomato sauce, I'm willing to bet the meat would have been quite dry. Unless the chain changed up its marinara recipe, I likely wouldn't order either of these dishes again. However, I was pleasantly surprised by the creamy mushroom sauce. I typically detest mushrooms, but in the name of honest journalism, I ate several of the noodles that came in the creamy mushroom sauce ($14). I was pleasantly surprised at how good the taste was, even though I didn't eat any of the sliced mushrooms in the bowl. My son did, however, and said the dish was superb. My tasting of the noodles revealed a rich, creamy, flavor you'd expect from a classic Alfredo sauce, and I can see how anyone who enjoys mushrooms would've found the dish a pleasure. We loved the five-cheese ziti al forno. The five-cheese ziti al forno was more expensive than the other "create your own" pastas we ordered, but it was well worth the $19.30 price tag. It was heavy on cheese but didn't feel overwhelming. Overall, the dish had a flavor that reminded me of vodka sauce, and I loved the fact that it was baked. The fresh parsley sprinkled atop the pasta also added a nice herbal profile. Of the four meals we tried, we took home the least leftovers from this one. Overall, I enjoyed my meal at Olive Garden If you go to an Olive Garden expecting a Michelin-starred experience, you'll leave disappointed. However, if you come expecting food that will be filling, satisfying, and priced fairly, I'll wager that more times than not, you'll be happy with your meal. I never had a strong opinion about Olive Garden, but after visiting for the first time in almost 20 years, I'd definitely consider it on my list of places to return to.
Eater
4 hours ago
- Lifestyle
- Eater
The Best Zucchini Recipes, According to Eater Staff
Zucchini deserves respect: it's one of summer's most versatile ingredients. With cinnamon and cooking time, it tastes almost like an apple in cakes, sweet loafs, and alongside pork chops. It makes a great salad base when shaved long and served fresh. It's also just as at home on the grill as burgers and chicken wings, and wears a sear beautifully. Whether you prefer zucchini sweet or savory, these are the recipes that Eater staffers will be making this summer. Sasha Marx, Cook's Illustrated I'm a big fan of both wet- and dry-brining for meats, so I was intrigued by the idea of brining vegetables for additional flavor like they do in this Cook's Illustrated recipe. And I'm always looking for new things to throw on the grill during the summer. I tried out this recipe for a poolside gathering, and the delicious zucchini managed to upstage the steak we were grilling. The brining technique really does add an additional dimension, making the seasoning pervade the zucchini better, and the salsa verde adds a bright kick to the equation. — Missy Frederick, cities director Deb Perelman, Smitten Kitchen I've loved Smitten Kitchen's ultimate zucchini bread recipe since before I had kids, but it's become even more of a go-to recently. With two toddlers, I'm in the sneak-veggies-into-everything phase of my life, and this is truly the ideal vehicle. Deb's zucchini bread is as easy as it gets: It doesn't require a mixer or any zucchini wringing, and comes together in essentially one bowl. It's light and fluffy, and is definitely an appropriate breakfast food, even with its crispy sugar topping. Plus, it means I can offer my kids 'cake' and know that they're getting a little serving of greens along the way. — Stephanie Wu, editor-in-chief Hetty McKinnon, Tenderheart Hetty McKinnon's noodles come together lightning quick, with a simple sauce of sliced zucchini, za'atar, mint and cheese — or nutritional yeast if you want to make it vegan. It's the perfect recipe for when you're too hungry to start a big project and just want to make something boxed and instant, but realize you haven't had a vegetable in three days and really need to remedy that. — Jaya Saxena, correspondent Sarah Jampel, NYT Cooking This salad has become a reliable way to clear out the almost-overripe zucchini in my crisper every summer and is a total crowd pleaser for dinner parties (while secretly being very easy to pull together). You can even cook and marinate your browned zucchini a few hours before serving, letting them soak up more flavor in the fridge. To liven up the salad, shave some beautiful, fresh pieces of zucchini and Parmesan cheese with a vegetable peeler and don't limit yourself on the fresh herbs; almost everything will work here. To upgrade the salad further, roast your chickpeas with lots of herbes de Provence, paprika, and olive oil in an oven or air fryer for about 15 minutes to create crispy, flavorful chickpeas that add a layer of crunch that is reminiscent of croutons. — Emily Venezky, editorial associate Dorothy Kern, Crazy for CrustAlthough some people prefer zucchini breads and cakes where you 'can't even taste the zucchini!,' I actually love the subtle, vegetal bite an entire large zucchini brings to this coffee cake. Other perks of this recipe: the inviting scent of cinnamon wafting through your kitchen as the cake bakes, the plush crumb, and the general ease of pulling this all together in less than an hour. My only note about this recipe is that the crumb on the cake is less of a crumb and more of a brown sugar and butter syrup that seeps into the cake and creates delightful brown sugar swirls throughout. If you want a more traditional crumb, you'll definitely need to incorporate additional flour into the crumb mixture portion and use cold, rather than melted, butter. — Kat Thompson, associate editor, Eater at Home See More: Eater at Home Recipes What to Cook
Business Insider
9 hours ago
- Business
- Business Insider
Meals Sold at Walmart & Kroger Recalled After 3 Deaths
Consumers who shop at Walmart (WMT) and Kroger (KR) will want to check their fridges after one meal caused three deaths, one fetal loss, and 17 people to fall ill. They should be on the lookout for FreshRealm's chicken fettuccine alfredo meals sold under the Marketside and Home Chef brands. Confident Investing Starts Here: Included in the recall are: 32.8-oz. tray packages containing 'MARKETSIDE GRILLED CHICKEN ALFREDO WITH FETTUCCINE Tender Pasta with Creamy Alfredo Sauce, White Meat Chicken and Shaved Parmesan Cheese' with best-by date 06/27/25 or prior. 12.3 oz. tray packages containing 'MARKETSIDE GRILLED CHICKEN ALFREDO WITH FETTUCCINE Tender Pasta with Creamy Alfredo Sauce, White Meat Chicken, Broccoli and Shaved Parmesan Cheese' with best-by date 06/26/25 or prior. 12.5 oz. tray packages containing 'HOME CHEF Heat & Eat Chicken Fettuccine Alfredo with pasta, grilled white meat chicken, and Parmesan cheese' with best-by date 06/19/25 or prior. What's Wrong With the Meals? These meals may be contaminated with an outbreak strain of Listeria monocytogenes. The outbreak has spread across 13 states. It is most likely to affect older adults, persons with weakened immune systems, and pregnant women and their newborns. Symptoms of Listeria monocytogenes include fever, muscle aches, headache, stiff neck, confusion, loss of balance, convulsions, diarrhea, and other gastrointestinal symptoms. In pregnant women, it can cause miscarriages, stillbirths, premature delivery, or life-threatening infection of the newborn. What Does This Mean for Walmart and Kroger? Neither company is likely to be largely affected by the FreshRealm recall. Analysts maintain bullish positions on both of them, with a consensus Strong Buy rating for Walmart and Moderate Buy rating for Kroger. WMT stock offers the better upside potential at 15.37%, compared to 10.73% for KR shares.
Miami Herald
a day ago
- Business
- Miami Herald
Walmart, Kroger recall dangerous ready-to-eat meals
Millions of people shop at Walmart and Kroger every month, and whether it's just to pick up groceries or other household essentials, they trust that the chains will offer good prices on things they need. That's why news of a recall is always distressing, throwing into question whether a store can be trusted. Don't miss the move: Subscribe to TheStreet's free daily newsletter That said, it's not Walmart or Kroger's fault that a product they carried was identified for recall. Unfortunately, recalls happen all the time. Some data says that food recalls are getting more common then ever. Food recalls specifically increased by 15% between 2020 and 2024, per a Trace One analysis of data. Related: General Mills quietly discontinues three cereals fans loved While you'll be relieved to know that most food recalls are because of allergen contamination (nearly 38%), it's distressing to know that bacterial contamination is the problem in 21.8% of cases. Those recalls typically involve pathogens like salmonella, E. coli, and listeria. Now a new recall has been announced for a ready-to-eat food product that you may have bought at Walmart or Kroger. It's time to check the fridge and make sure what's inside is safe to consume. The U.S. Department of Agriculture on June 17 issued a recall of several ready-to-eat meal products made by FreshRealm, which supplies the Marketside and Home Chef lines to Walmart and Kroger. The following products are included in the recall: 32.8-oz. tray packages containing "MARKETSIDE GRILLED CHICKEN ALFREDO WITH FETTUCCINE Tender Pasta with Creamy Alfredo Sauce, White Meat Chicken and Shaved Parmesan Cheese" with best-by date 06/27/25 or prior.12.3 oz. tray packages containing "MARKETSIDE GRILLED CHICKEN ALFREDO WITH FETTUCCINE Tender Pasta with Creamy Alfredo Sauce, White Meat Chicken, Broccoli and Shaved Parmesan Cheese" with best-by date 06/26/25 or prior.12.5 oz. tray packages containing "HOME CHEF Heat & Eat Chicken Fettuccine Alfredo with pasta, grilled white meat chicken, and Parmesan cheese" with best-by date 06/19/25 or prior. According to the announcement, listeria from these products resulted in both deaths and a miscarriage. "FSIS and public health partners are investigating an outbreak of Lm that currently includes 17 ill people in 13 states," it reads. "As of June 17, 2025, there have been three reported deaths and one fetal loss associated with this outbreak." Related: Wendy's menu reveals a spicy new addition this week Several of the people who became ill purchased and consumed the chicken fettuccine alfredo products, and an outbreak strain collected from ill people between August 2024 and May 2025 also matched a sample from the ready-to-eat food in question. The Food Safety and Inspection Service (FSIS) urges consumers who have purchased these products to dispose of them or return them to the store where they originally bought them. While consuming food contaminated with listeria is a fairly rare occurrence, it can be a deadly one. Every year 1,600 people are infected with listeria, and 260 people die from the infection, per the Centers for Disease Control. People who are infected with listeria may think they have a stomach bug or what's called food poisoning. The latter is correct. The most common symptoms are diarrhea, an upset stomach, and vomiting. However, if the germs that cause the infection spread through the blood and reach the brain or spinal cord, new symptoms can appear such as fever, muscle aches, fatigue, headache, stiffness in the neck, confusion, a loss of balance, and even seizures. Related: Walmart makes bold move to help inflation-battered consumers The Arena Media Brands, LLC THESTREET is a registered trademark of TheStreet, Inc.
