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The perfect edible cup.
For the Parmesan cups:
Preheat a nonstick pan to medium high heat. Melt about 1 tablespoon of butter, and pour 2 tablespoons of ground Parmesan cheese into the pan. Spread it around to make an even layer. Once it starts to brown around the side, take the pan off the stove, flip it upside down, and start to gently scrape the sides down over a glass. As it falls, let it drop around the glass and rest for a minute. Move the cup to a plate to cool.
For the vinaigrette:
Mix all ingredients in a bowl until well combined.
For the salad:
In a bowl, toss together spinach, arugula, shallots, grape tomatoes, and vinaigrette. Take about 1/2 cup of the salad mixture and place into one of the Parmesan cups. Serve immediately.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!