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	Ways to use Parma!

	*Next time you go to a gathering, rather than bringing a bottle of wine, bring a bottle of Parma!

	Tomato & Cucumber Summer Salad
	Garden-fresh organic tomatoes, cut into bite size pieces Garden-fresh organic cucumbers, cut into bite size pieces squeeze 1/2 or to taste organic lime or lemon 1/4 cup or to taste -- organic olive or grapeseed oil 1 or 2 organic garlic cloves, smashed and diced 1/4 bunch fresh organic basil or other fresh herb, cut or torn into small pieces or diced Original or Chipotle Cayenne Parma! to sprinkle on top Mix everything together into a favorite bowl. Spoon into individual servings. Sprinkle (or pour) Parma! on top. Enjoy!
	Most Excellent Summer Pasta
	1 lb. spiral pasta or medium spaghetti squash (see below) 1/4 cup or to taste -- organic olive oil 2 or 3 organic tomatoes, diced 2 or 3 organic garlic cloves, smashed and diced ½ a bunch fresh organic basil or other fresh herb, cut or torn into small pieces or diced ½ tsp. or to taste organic lemon 1 cup Parma! – Original or Chipotle Cayenne Cook the pasta according to directions. Once drained, put back into pot. Pour olive oil over noodles. Add the rest of the ingredients. Stir. Enjoy! Variation: Cut spaghetti squash in half, place in a baking dish face down with some water; bake 30 to 40 minutes until you can scrape squash in spaghetti like strands with a fork. Continue as directed above.
	Artichoke Dip
	Inspired by my sister-in-law, Rhonda 1 cup your favorite vegan mayo (like Vegenaise by Follow Your Heart) 1 can artichoke hearts in water 1 can chopped green chilies 1 cup Parma! 1 can chopped olives 1 or 2 garlic cloves, crushed, minced sea salt to taste Heat oven to 350 degrees. Drain and chop the artichoke hearts. Mix everything together. Put in a baking dish (I use a glass pie pan). Bake for 20 minutes or until just brown. Don't overcook. Enjoy with pita, veggies, or the dipper of your choice.

	Spice up a Green Salad
	Make your favorite salad with fresh organic greens and a variety of other vegetables. Add your favorite dressing. Sprinkle Parma! on top.

	Shannon's Special Salad Dressing
	-Olive oil, to cover your blender blades -Garlic -Ginger -Juice of one lemon or apple cider vinegar, to taste -A handful of fresh herbs -About 3 Tbl. Nama Shoyu (raw soy sauce) or ½ tsp. Celtic sea salt, dulse or kelp
	Feel free to improvise on this and adjust it to your taste. You may also want to add a little water. You can also add nuts (almonds, filberts, etc), seeds (sunflower or sesame), and vegetables (tomatoes are really good), and perhaps a touch of something sweet like honey, agave, raisins, or dates.

	I Can't Believe It's Just Cabbage From Eating without Heating by Sergei and Valya Boutenko
	-1 head white cabbage -¼ cup olive oil -¼ cup lemon juice -1 tsp. salt -1 Tbl. or more of Parma!
	Mix all ingredients in a bowl and decorate with your favorite herb.


	Parma! Pesto
	-A big bunch of basil (you may mix it with other greens - spinach, chard, kale, parsley, etc.) -A few Tbl. herbs such as sage and oregano -1 cup pine nuts -1 cup Parma! -1/3 cup olive oil -Garlic - about 3 cloves -1 ½ tsp. Celtic sea salt -Fresh cracked pepper
	In a food processor combine all ingredients to make the pesto. Prepare your favorite pasta. Mix pasta with pesto. To top it off, sprinkle a little Parma! on top. Enjoy!

	Pasta Parma!
	Prepare your favorite pasta. Add the juice of one lemon (or to taste), drizzle olive oil, and sprinkle Parma! on top. Mix gently. Serve.
	Optional: add minced garlic, diced fresh or sun dried tomatoes, steamed or raw vegetables.
	Other ways to enjoy Parma!
	On popcorn, brown rice, avocados, pizza, raw or lighly steamed veggies.


	Red 'n' Yellow Potatoes in Cream Sauce
	By Del Golden of Del 'n' Coluch MeatFree Cooks in Los Angeles (818) 988-5482 www.Del-n-Coluch.com
	4 medium Red & yellow potatoes (2 each) 2 Tbs. Parma! Vegan Parmesan 4 Tbs. Cream Sauce - more if desired (see below) 4 Tbs. Parmesan or regular mixed cheese (optional)
	Cut the potatoes into bite size. Boil for 10 minutes (note: not too soft) Turn the oven to 450 degrees. Prepare a square glass baking dish (other type of baking dish is okay too!). Glaze the bottom with Parma! Vegan parmesan. Add: the boiled potatoes and cream sauce. Gently mix using a heat resistant spatula. Sprinkle with a regular cheese or parmesan cheese (optional). Bake for 10-12 minutes or until slightly golden brown. Enjoy!
	For cream sauce: use your favorite cream sauce or contact Del for her famous cream sauce.
	Roasted Cauliflower
	(for 6 guests) By Sylvia at Sage Experience in Playa Del Rey, California 310-306-2033
	3 whole Cauliflowers 1 ½ cups Parma! 2 cups Grapeseed oil 10 oz. Cured olives ¼ tsp. Sea salt ½ tsp. Pepper
	Chop cauliflower in small florets and set aside. Heat 1 cup of oil I heavy skillet, when very hot gently place half the florets in oil. Let cook for 10 minutes or until golden brown, stir continuously. Remove from oil place on paper towels, let remaining oil drain off. Add remaining cup of oil to skillet, let heat, add remaining cauliflower, repeat same as above.
	In a large plastic bag, place Parma!, salt, pepper, and shake well. When cauliflower is cool, add to bag. Shake again until all are coated. Place coated cauliflower in oven proof casserole dish, add half the olives in, then place remaining cauliflower on top with remaining olives and cover. Place in 350 degree oven, cook for 15 minutes or eat at room temperature.
	If you have a favorite recipe please forward it to us at recipes@eatintheraw.com.