Arroz Con Gandules (Rice and Pigeon Peas)

I've gotten requests to add more latin recipes to my site which for me is never a problem since I LOVE latin food! Arroz Con Gandules (Rice with Pigeon Peas) is a Puerto Rican dish popular in the Carribean. The pigeon peas are loaded with fiber which makes this a healthy side if cooked right. This is a lighter version of my cousin's recipe, who makes the best arroz con gandules I know. The most important part of this dish is in the seasoning. Your liquids should have lots of flavor, and should taste slightly salty before it's absorbed into the rice, otherwise it will taste a bit bland when absorbed. Great with a simple side salad.

Arroz Con Gandules (Rice and Pigeon Peas)
Gina's Weight Watcher Recipes
Servings: 7 • Size: 1 cup • Time: 35 minutes • Calories: 247 • Points: 4.5

Sofrito:

• 3 cloves garlic
• 1 cup white onion
• 4 scallions
• 1/2 cup cilantro
• 1/2 cup green pepper
• 1 tomato

• 1 tbsp oil
  
• 1 (15 oz) can pigeon peas or gandules, drained
• 2 cups of uncooked long grain rice
• 3 cups water
• 1 chicken bullion like Maggi (or vegetable bullion for vegans)
• 1 packet of Sazon
• salt

Chop all sofrito items in a food processor or chopper. In a caldero or heavy pot with a lid, heat oil on medium. Stir in onion, scallion, cilantro, pepper and garlic and cook about 5 minutes. Add tomato and salt cook another minute. Stir in rice and blend well. Add gandules, water, bullion, sazon, salt and taste liquid for flavor. Mix well. Add more salt if needed.

Reduce flame to medium-low and let water boil down until it is completely absorbed. Once water barely skims the top, set flame to low and cover for 20 minutes without stirring or lifting the lid. The steam will cook the rice.

Heirloom Tomato Salad

A simple summer tomato salad. If you can't find heirloom tomatoes, you can use garden tomatoes instead. I bought these beautiful heirloom tomatoes at the farmer's market and used a good extra virgin olive oil and fresh basil from my garden. This is my husbands recipe and it's my favorite ways to eat tomatoes. Serve this as a side dish or for lunch with a nice crusty bread.

Heirloom Tomato Salad
Gina's Weight Watcher Recipes
Servings: 4 • Time: 5 minutes • Calories: 100 • Points: 2

• 4 medium ripe tomatoes, sliced
• 1/4 cup red onion, chopped
• 2 tbsp extra virgin olive oil
• 8 kalamata olives
• fresh basil, sliced
• kosher salt and fresh pepper

In a bowl combine onions, olive oil, salt and pepper. Let it marinate about 5-10 minutes. Slice the tomatoes and arrange on a plate. Pour olive oil and onions on top and season with additional salt and pepper. Top with fresh basil.

Pepper Steak

I love cooking stir fry in my wok. The key to correctly making stir fry is to have all your ingredients chopped and prepped before you start to cook. Once prepped, your meal cooks in minutes on a very high flame. This is perfect served over brown rice.

Pepper Steak
Gina's Weight Watcher Recipes
Servings: 4 • Cook Time: 10 minutes • Calories: 255 • Points: 5.5

• 12 oz top round beef, trimmed to 1/8" fat, prime grade
• 4 tsp plus 3 tbsp soy sauce
• 1 tbsp rice wine
• 3 tsp cornstarch
• 6 tsp vegetable oil
• 1 large onion, sliced into thin strips
• 1 bell pepper, sliced into thin strips
• 1/2 tsp black pepper
• crushed red pepper flakes (optional)

Slice meat into thin slices with the grain. Cut each strip across the grain about 1" long so you have small thin slices. Place in a bowl and add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.

In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.

Heat the wok on high heat. Swirl in 1 tbsp oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.

Add remaining 2 tsp of oil to wok, add peppers and onions and cook about 2 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.

Spaghetti with Garlic Scape Pesto with Tomatoes

Here is a quick summer pasta with ingredients you can find in your own backyard if you are lucky! If you can't find garlic scapes, you can make the pesto by substituting 2-3 cloves of garlic and an additional cup of basil.

Spaghetti with Garlic Scape Pesto and Tomatoes
Gina's Weight Watcher Recipes
Servings: 6 • Size: 4.4 oz • Calories: 314 • Points: 6.2

• 14 oz high fiber spaghetti (I like Ronzoni SmartTaste)
• 5 tbsp garlic scape basil pesto
• 2 cups cherry tomatoes, sliced
• kosher salt and fresh pepper

Bring pasta to a boil in salted water and cook according to package directions. Drain pasta and toss with pesto and tomatoes. Top with fresh pepper and grated cheese like Parmigiano Reggiano.

Fourth of July Recipes

July Fourth is all about BBQs and celebrating outdoors, so whether you are having a party or going to one and need a dish to bring, here are some of my favorite recipes for backyard parties. Hopefully the weather will cooperate this year!

STARTERS

Pico de Gallo Salsa - Zero points. If you are lucky to have fresh tomatoes in your garden here is a great recipe that everyone will love and is easy to make. Serve with some baked chips for a perfect appetizer.

Chick Pea and Roasted Pepper Dip - This healthy dip is easy to make and taste great with crudites such as cucumbers, peppers, zucchini and celery. Pita chips are also great on the side.

Guacamole - Your guests will devour this. Serve with light tortilla chips on the side and watch it go!

HEALTHY SIDES

Macaroni Salad with Tomatoes - What's a BBQ without the macaroni salad! Everyone will love this, I promise!

Potato Salad with String Beans - This is my friend Julia's recipe who is a great cook! She can make dirt taste great and this potato salad is amazing. Light with no mayo, just really good extra virgin olive oil.

Baby Red Potato Salad - An absolutely delicious potato salad, especially if your not a fan of traditional potato salad loaded with mayonnaise and celery like you find in the deli and it's only 2 pts per serving.

Southwest Black Bean Salad - Corn, cilantro, black beans and avocado. A perfect summer side dish for grilled meat, fish or chicken.

ON THE GRILL

Filipino BBQ Skewers - Everyone loves these skewers. I make these at every bbq. Works great on chicken, pork or beef. Best if you marinade overnight.

Grilled Rosemary Lamb Chops - If you're a lamb lover like myself, these are simple to prepare and taste great.

Swordfish Burgers - Also works great with tuna or salmon. Very healthy alternative to beef burgers.

Asian Flank Steak Skewers - Ginger, garlic and sesame oil give these skewers a wonderful flavor.

DESSERT

Blueberry Cream Pie - A no bake pie that is super light and takes 5 minutes to make.

No-Bake Cheese Cake - Low in points and delicious.

Strawberries and Cream - Strawberries are sweet this time of year and when filled with fat free whipped cream, this makes a delicious low point dessert you won't feel guilty eating!

COCKTAILS

Mango Bellinis - What's a party without cocktails! These tropical bellinis are very summery.

Skinny Mojitos - My personal favorite cocktail!! If your like me and have lots of mint growing in your garden, here's a great way to use it!

Wine Spritzers - If you're a wine lover, lighten them up and make spritzers!

Garlic Scape Basil Pesto

I went to the farmers market in Union Square this morning where I encountered these garlic scapes. Never seeing these before, I was told they are the shoots that grow from the bulb that eventually straighten out and bloom, and they are only available for a short time. Farmers remove these so the garlic bulb can get more energy to grow larger. These have a milder garlic flavor than garlic cloves, similar to a green onion, but with a garlic taste. The vendor at the market told me you can replace garlic in recipes or you can make a pesto which you can use on bread, in risotto, pasta, bruschetta, etc. I will now be purchasing these scapes on a regular basis if I can find them!

Garlic Scape Basil Pesto
Gina's Weight Watcher Recipes
Servings: 7 • Size: 1 tbsp • Calories: 115 • Points: 3.2

• 1/2 cup (about 6) garlic scapes, flowers and tough ends removed
• 1/2 cup fresh basil leaves
• 1/2 cup grated Parmigiano Reggiano
• 1/3 cup extra virgin olive oil
• kosher salt, fresh pepper to taste

Cut the garlic scapes into small pieces. In a food processor or mini blender pulse scapes, basil, parmigiano, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in an air-tight jar for up to two weeks.

Spicy Shrimp Fried Rice

They say spicy food makes you eat less and speeds up your metabolism. I'm not sure how true that is, but I do like some spice in my food once in a while and I feel satisfied with smaller portions. I made this with brown rice, which has more fiber, therefore keeps you full longer and a nice firm texture for fried rice. Every bite of this rice, is loaded with shrimp and a little bit of heat!

Spicy Shrimp Fried Rice
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 1/2 cups • Calories: 355 • Points: 7 ww points

• 3 cups brown rice cooked
• 1 lb large shrimp, peeled and deveined
• 2 egg whites, scrambled
• 1 whole egg, scrambled
• 1/2 onion, chopped
• 2 gloves garlic, diced
• 5 scallions, chopped, whites and greens separated
• oil spray
• 1 tbsp sesame oil with cayenne pepper
• 1 tsp crushed red pepper flakes (or more to taste)
• 4 tsp soy sauce (or more to taste)
• 1 tsp asian fish sauce
• salt and fresh pepper

In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.

Scramble eggs with a drop of water and season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.

Let the wok get really hot. Add sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes. Add shrimp and saute until no longer translucent. Add rice and cooked egg along with soy sauce and fish sauce, mixing well for about 2 minutes. Add greens of the scallions and serve.

Super Light Blueberry Cream Pie

This cream pie is so light and tasty and it only takes 5 minutes to make. You can also make this with rasberries, blackberries, or strawberries. Simply substitute the blueberry yogurt for another flavor to match your fresh fruit. I brought this cream pie to a dinner and it completely disappeared!

Blueberry Cream Pie
Gina's Weight Watcher Recipes
Servings: 8 • Prep Time: 10 minutes • Calories: 196 • Points: 3.5 ww points

• 9 inch ready made reduced fat graham cracker crust
• 8 oz fat free Cool Whip
• 2 cups fresh blueberries
• 2 (5.3 oz) fat free blueberry yogurt

Combine Cool Whip, berries and yogurt in a bowl. Pour into pie crust and chill in the refrigerator at least one hour. Keep refrigerated until serving.

Crock Pot "Baked" Potatoes

I'm always looking for new crock pot recipes and have been meaning to make these for quite some time. This is a great way to make "baked" potatoes on a hot summer day without heating up the house. I loved the fact that the potatoes were ready when I got home from work. All I had to do was throw some steaks on the grill, make a quick salad and dinner was done in less than 20 minutes. The potatoes come out with a deeper yellow color when cooked in the crock pot but they taste just like they do in the oven and the clean-up is quick and easy. Top with your favorite fixins!

Crock Pot "Baked" Potatoes
Gina's Weight Watcher Recipes
Servings: 4 • Prep Time: 2 minutes • Calories: 121 • Points: 2 ww pts (skin eaten is 3 pts)

• 4 russet potatoes
• aluminum foil
• Toppings (extra pts): light sour cream, fresh chives, bacon bits, broccoli, cheese
  

Wash and scrub potatoes until clean. Dry thoroughly. When dry, prick potatoes with a fork and wrap in aluminum foil.

Cook on low for 8 hours or on high for 4.

Coconut Cream Pops

I am mildly obsessed with coconut. The smell, the taste, in drinks, desserts or frozen! Now that summer is hear I have been craving coconut ice pops. I recently came across this recipe on The Noshery for Limber de Coco which is Spanish for Coconut Cream Pops. When I was younger, I spent many summers in Puerto Rico with cousins and remember having these delicious treats. I actually purchased this freezer pop maker just to make these! Here is my modified recipe.

Coconut Cream Pops
Gina's Weight Watcher Recipes
Servings: 10 • Prep Time: 10 minutes • Calories: 93 • Points: 2 ww points

• 1 can fat free evaporated milk
• 1 14 oz can lite coconut milk
• 1/2 cup powdered sugar
  
• 2 tsp coconut extract
  
• cinnamon to taste
• 1/2 cup of shredded sweetened coconut
  

Mix all ingredients in a bowl. Pour into freezer molds.
Freeze and Enjoy!!

Baby Red Potato Salad

This potato salad is absolutely delicious, especially if your not a fan of traditional potato salad loaded with mayonnaise and celery like you find in the deli and it's only 2 pts per serving. Red potatoes provide vitamin C, vitamin B6, potassium, iron, and dietary fiber. Eaten with their skins on, they are even higher in fiber. I found this recipe from Paula Deen and was surprised to see a lighter recipe from her, but the ratings were 5 stars so I figured it had to be good! I modified it to further reduce the points, but you would never know. This potato salad is a keeper and got lots of kudos at my Father's Day luncheon.

Baby Red Potato Salad
Gina's Weight Watcher Recipes
Servings: 6 • Size: 3/4 cups • Time: 15 minutes • Calories: 108 • Points: 2 ww points

• 4 cups baby red potatoes, cut in small pieces
• 1/2 cup green bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 3 scallions, diced
• 1 tsp dijon mustard
• 1 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp reduced fat mayonnaise
• salt and fresh pepper

Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.

While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.

Another delicious potato salad I absolutely love:
Potato Salad with Green Beans

Rice with Spinach

Here's another healthy, simple side dish I often make. This is one of those side dishes I make when I need to go shopping and don't have much left in my refrigertator. I always have rice and frozen spinach on hand but this would be great with baby spinach as well.

Rice with Spinach
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 1/8 cups • Time: 25 minutes • Calories: 117 • Points: 4.25 ww points

• 1 cup long grain rice
• 1 chicken or vegetable bullion
• 2 cups water
• 2 tsp butter
• 10 oz frozen spinach, thawed
• 2 cloves garlic
• 2 tsp olive oil
• salt
• fresh grated cheese (optional)

In a small heavy pot, melt butter. Add rice and saute about 1 minute. Add water and bullion and bring to a boil. When all liquid evaporates, reduce flame to low and cover. Cook about 15 minutes. Shut flame off and keep covered another 5 minutes to let the steam finish cooking the rice.

Meanwhile, in a saute pan, heat olive oil. Add garlic and saute until golden. Add spinach and salt, mixing well for about 4 minutes.

Toss rice with spinach and top with good grating cheese like Pecorino Romano.

Blueberry Compote

This morning I made my homemade one point crepes topped with blueberry compote and it was delicious! I love to make compote with fresh berries like blueberries, blackberries or rasberries to serve over crepes, whole wheat pancakes, waffles, or oatmeal. This is also great over ice cream, rice pudding, or mousse, just use your imagination.

Blueberry Compote
Gina's Weight Watcher Recipes
Servings: 8 • Size: 1 Tbsp • Time: 12 minutes • Calories: 44 • Points: 1 ww point

• 2 cups fresh blueberries
• 1/4 cup sugar
• 3 tbsp water

In a blender, pulse the blueberries, water and sugar. Add to a small sauce pan and heat on medium-low for about 10-12 minutes until it becomes thick and sticks to the spoon. Serve warm. Makes about 1/2 cup.

Southwestern Black Bean Salad

This colorful, high fiber, high protein salad makes a great side dish, appetizer served with chips, or lunch served with fresh tortillas. This salad is low in saturated fat and loaded with antioxidants. A perfect summer side dish for grilled meat, fish or chicken.

Southwestern Black Bean Salad
Gina's Weight Watcher Recipes
Servings: 12 • Size: 1/2 cup • Prep Time: 10 minutes • Calories: 106 • Points: 2.5 ww points

• 1 15.5 oz can black beans, rinsed and drained
• 9 oz frozen corn, thawed
• 1 tomato, chopped
• 1 small hass avocado, diced
• 1/4 cup red onion, chopped
• 1 scallion, chopped
• 1 lime, juice of
• 3 tbsp extra virgin olive oil
• 1 tbsp cilantro
• salt and fresh pepper

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Whole Wheat Pancakes

For a healthy, high fiber breakfast, these pancakes leave you feeling full and satisfied and taste great. I used 100% white whole wheat flour that I purchased at Trader Joe's. I usually like to add blueberries or sliced bananas to my pancakes to give them added natural sweetness without the added sugar, but my husband prefers them plain with maple syrup so I make both. Here's a basic whole wheat pancake recipe that is lower in points than traditional pancakes. Add blueberries, bananas, chocolate chips, or even cut up apples if you wish. You can easily double this recipe for more people.

Basic Whole Wheat Pancake Recipe
Gina's Weight Watcher Recipes
Servings: 4 • Size: 2 pancakes • Time: 15 minutes • Calories: 294 • Points: 3.5 ww points

• 1 cup whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup 1% milk
• 3 large egg whites
• 2 tsp oil
• 1 tbsp sugar or honey
• 1/4 tsp cinnamon
• 1 tsp vanilla
• butter flavor cooking spray

Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Top with fruit, preserves, honey, or your favorite sugar-free syrup. (extra points)

Makes 8 pancakes.

Lamb Kheema with Peas

Kheema is a traditional Indian dish made of spiced ground meat, usually combined with peas or potatoes. This is usually made with chicken or lamb, however it's also great with ground turkey or beef. I love this dish because it is easy to make and taste great. Serve this with brown rice as a perfect compliment. Leftovers make great stuffed peppers!

Lamb Kheema with Peas
Gina's Weight Watcher Recipes
Servings: 4 • Size: 3/4 cup • Time: 35 minutes • Calories: 294 • Points: 4.75 ww points

• 1 large onion, minced
• 3 cloves garlic, minced
• 1 tsp ginger, chopped
• 1 tbsp butter or ghee
• 1 lb lean ground lamb shoulder
  
• 1 tsp coriander
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp cinnamon
• 1 cup frozen peas
• 1 chili pepper, minced (or more to taste)
• 2 tbsp fresh cilantro, chopped
• 1/2 teaspoon cayenne pepper
• 1/4 cup tomato sauce
• 1 bay leaf
• salt and fresh pepper

In a large saute pan, heat ghee or butter and onions on medium heat. Cook about 8 minutes. Add garlic and cook another 2 minutes.

Add ground meat to pan and brown. Season with salt, pepper, cumin, coriander, cayenne, chili powder, turmeric, garam masala and cinnamon. Stir well. Add chopped chili pepper, cilantro, bay leaf, tomato sauce and 1/2 cup of water. Reduce heat to low and cover. Simmer about 15 minutes. Add frozen peas and simmer covered another 5-10 minutes.

Skinny Ambrosia Salad

Ambrosia is a creamy fruit salad traditionally made with pineapple, coconut, fruit cocktail, heavy cream and walnuts. Heaven! Here is my skinnier healthier version. I have been craving this for weeks. I used fresh berries and fresh pineapple and replaced the heavy cream with cool whip light. A perfect summertime dessert to serve at a backyard barbecue.

Skinny Ambrosia Salad
Gina's Weight Watcher Recipes
Servings: 11 • Size: 1 cup • Prep Time: 10 minutes • Calories: 173 • Points: 3.5 ww points

• 1 cup mandarin oranges
• 1 cup fresh pineapple, diced
• 1 cup blueberries
• 1 cup blackberries
• 1.5 cup strawberries, sliced
• 2 bananas, sliced
• 1/2 cup chopped walnuts
• 4 tbsp shredded coconut
• 1 cup mini marshmallows
• 8 oz cool whip light
  

Combine fruit with cream, coconut, and marshmallows. Chill for 2 hours and serve. Top with nuts.

String Beans with Garlic and Oil

I was never a fan of string beans until I learned how to cook them properly. Now I love them. The trick is not to overcook them. This is a quick, healthy side dish for all you garlic lovers out there.

String Beans with Garlic and Oil
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Time: 10 minutes • Calories: 97 • Points: 1.5 ww points

• 1 lb fresh string beans, washed, ends trimmed
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, sliced thin
• salt and fresh pepper

Bring a large saucepan filled with 1 inch of water to a boil. Lower a steamer basket filled with the green beans into it, tightly cover the pan, and steam for 4-5 minutes (don't overcook), until the beans are tender crisp. Drain.

In a saute pan heat olive oil. Add garlic and cook until golden. Add string beans, salt and fresh pepper to taste and toss well.

Shrimp, Peas and Rice

This dish brings back memories of my youth. I lightened my parent's original recipe and the results were just as delicious. Serve this with a vegetable on the side like sauteed string beans. Whenever shrimp is on sale, buy a pound or two and ask them for the frozen shrimp since all shrimp sold has been previously and is thawed in the store. This way you can freeze it and use it only when you need it.

Shrimp, Peas and Rice
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1 cup • Time: 30 minutes • Calories: 340 • Points: 7 ww points

• 1 lb shrimp, peeled and deveined
• 1 cup uncooked long grain rice
• 2 cups fat free chicken broth
• 1/2 cup frozen peas
• 1 tablespoon light butter spread (I used Smart Balance light)
• 2 tsp plus 1 tbsp olive oil
• 2 tbsp grated Pecorino Romano cheese
  
• 1 tbsp chopped parsley
• salt and fresh pepper

In a medium size heavy pan melt butter spread. Add rice and saute about a minute. Add chicken broth and peas and bring to a boil. When all liquid is absorbed reduce heat to low and cover. Cook on low for about 15 minutes, until rice is cooked through.

In a large skillet, heat 2 tsp olive oil over medium heat. Season shrimp with salt and pepper and add to hot pan. Cook about 2-3 minutes, until shrimp is cooked through. Remove shrimp from pan and set aside. Add 1 tbsp olive oil to the skillet and add rice. Add grated cheese, shrimp, and parsley and saute another minute, mixing well.

Summer Pasta Salad with Baby Greens

The perfect pasta salad for a light summer meal. Serve this for lunch, dinner or as a side dish. The peppery taste of arugula is complimented with the shaved parmesan. Use a good grated cheese like Parmigiano Reggiano and good quality extra olive oil for best results.

Summer Pasta Salad with Baby Greens
Gina's Weight Watcher Recipes
Servings: 4 • Size: 7 oz • Time: 15 minutes • Calories: 320 • Points: 7 ww points

• 5 oz baby arugula and baby spinach mix
  
• 10 oz high fiber pasta like Ronzoni Smart Taste
• 1/4 cup capers, drained
  
• 3 tbsp balsamic vinegar
• 4 tbsp extra virgin olive oil
• salt and fresh pepper to taste
• 2 tbsp freshly shaved Parmigiano Reggiano

Cook pasta in salted water according to package directions. When don, drain and rinse under cold water.

In a large bowl, combine pasta, arugula, spinach, capers, oil, vinegar, salt and pepper. Toss well. Top with shaved Parmigiano Reggiano.