20 BEST WAYS TO COOK WITH ASIAGO CHEESE
If you want a guaranteed hit for dinner, try these asiago cheese recipes! From dip to quesadillas to pasta, this tasty cheese adds wonderful flavor to your meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an asiago cheese recipe in 30 minutes or less!
Nutrition Facts :
TOMATO SPINACH SOUP
I first sampled this soup in a local restaurant. After some experimenting with ingredients and seasonings, I finally found a combination my family preferred to the original.-Erna Ketchum, San Jose, California
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, saute onions in oil over medium heat for 10 minutes or until tender. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in spinach; simmer for 3-5 minutes or until tender. Garnish individual servings with cheese if desired.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 575mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
TOMATO AND SPINACH SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 27m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Sauté 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce.
ROASTED CHERRY TOMATO, SPINACH AND ASIAGO PASTA
Make and share this Roasted Cherry Tomato, Spinach and Asiago Pasta recipe from Food.com.
Provided by LovinGFKids
Categories Lunch/Snacks
Time 40m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 400°F Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper. Spread the tomatoes on a foil-lined baking sheet.
- Roast the tomatoes for 20-30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a large bowl. Add the spinach.
- Meanwhile, prepare the pasta.
- Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with the pine nuts. Serve with additional cheese on the side.
Nutrition Facts : Calories 61.1, Fat 4.8, SaturatedFat 0.7, Sodium 407.7, Carbohydrate 4.4, Fiber 1.6, Sugar 2.1, Protein 1.4
ROASTED GRAPE TOMATO, SPINACH AND ASIAGO PASTA
Make and share this Roasted Grape Tomato, Spinach and Asiago Pasta recipe from Food.com.
Provided by Vamy7913
Categories Spaghetti
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Toss the tomatoes with the balsamic vinegar, olive oil, garlic & salt & pepper.
- Spread tomatoes on a foil lined baking sheet.
- Roast tomatoes for 20 to 30 minutes or until shriveled and lightly browned. Scrape tomatoes and juices into a large bowl. Add the spinach.
- Meanwhile, prepare pasta according to directions.
- Toss pasta with the spinach & roasted tomatoes, asiago and basil.
- Sprinkle with toasted pine nuts and flat leaf parsley.
- Serve with additional cheese on the side.
- You could also add roasted chicken, sausages or fish.
- You could also use cherry tomatoes in place of the grape tomatoes and flat leaf parsley in place of the basil.
Nutrition Facts : Calories 347.3, Fat 6.5, SaturatedFat 0.9, Sodium 28.9, Carbohydrate 56, Fiber 1.4, Sugar 0.1, Protein 16.4
ROASTED CREAMY TOMATO AND SPINACH SOUP
Summer soup at it's best. Fresh tomatoes grilled or roasted with fresh spinach for a creamy tomato soup. It doesn't get much better than fresh farmers market ingredients.
Provided by SarasotaCook
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tomatoes in quarters and lightly de-seed by squeezing slightly and then add to a large bowl. To that same bowl, add the fennel and onion. Add the olive oil, dried oregano, s/p and either grill until soft or in a 400 degree oven for about 20 minutes. Don't worry, they will continue cooking in the soup so they don't have to be all the way done.
- To a large soup pot, add a just the vegetables, garlic, red pepper flakes, vegetable stock and sugar and a pinch of both salt and pepper. Go easy on salt as tomatoes and broth are both salty. You can reason later. and cook another couple of minutes until all well incorporated. Cook another 5 minutes.
- With an immersion blender or you can transfer the ingredients to a regular blender puree until mostly smooth. I like some texture, but feel free to make it as smooth as you want.
- Return to the pot, add the spinach, cream, milk and fresh basil. Taste for seasoning and add any extra salt or pepper if needed. Also, depending on how thick you like your soup, you can add extra broth if you want.
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- Saute the onion and carrot in butter (2 tablespoons) over medium heat until softened and beginning to brown (about 3-5 minutes).
- Add chicken broth (3 cups), fire roasted diced tomatoes (28 oz.), salt and pepper to taste, and fresh thyme (1 tablespoon). Bring to a boil.
- Use an immersion blender to blend soup in pot until smooth (alternatively, you can blend it in batches in a standing blender).
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- Preheat oven to 400 degrees. Bring a large pot of water to a boil. Meanwhile cut top from garlic heads (just enough to expose the cloves), leave skin on and place on a baking dish (I just used an oven safe glass bowl) and drizzle 1 1/2 tsp of olive oil over garlic.
- Cover dish with foil and bake garlic in preheated oven until soft and lightly browned, about 35 - 40 minutes. Remove from oven and set aside.
- Once water reaches a boil, carefully place tomatoes in boiling water and allow to boil just until their skins burst, about 3 minutes.
- Meanwhile fill a large mixing bowl with ice water. Once tomatoes have burst immediately transfer to ice bath and allow to cool about 30 seconds (or until they are cold enough for you to handle). Peel and dice tomatoes.
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