Pimento Cheese Grits for a Crowd.

I shared this recipe about three years ago once I started making them on an annual basis for our Mother's Day brunch, but the recipe I originally posted only made enough grits for a couple of people. I would always have to do the math in my head to figure out how much to make for 10-12 people, so I thought I'd save myself the trouble next year and just document it here!

Pimento Cheese Grits for a Crowd

Serves 10-12 people

2 cups of instant grits

4 cups of heavy cream

4 cups of chicken stock

4 tablespoons of butter

3/4 cup of pimento cheese (or to taste)

In a pot, bring the cream and chicken stock to a boil. Slowly stir in the grits and bring down to medium heat and simmer 5-7 minutes. Melt the butter into the grits. Lastly, add the pimento cheese and whisk until the grits are creamy. Set aside and keep warm.

Original recipe for a smaller serving can be found here.

A Recent Hello Fresh Favorite + Discount Link.

We're still on the Hello Fresh / Home Chef train (we switch back a forth depending on the meals available), which is one reason that the recipe posts have subsided for a while. Not having to meal plan (other than going on a website and picking out meals that look most appetizing to me) is just one less thing one my to-do list, which is huge! 

I wanted to share a recipe that we recently received from Hello Fresh that we made and loved!

To see a full blog post reviewing the different boxed meals, you can go here. 

And if you'd like to try a Hello Fresh box of your own, click this link to receive $40 off of your first order! 

Chopped Chicken Salad with Charred Veggies and Avocado-Lime Dressing

Ingredients for 2 People

Chicken Breasts (12oz)  

Head of Romaine Lettuce

Red Bell Pepper

Red Onion

Lime

Avocado

Cilantro (1/4 oz)

Sour Cream (1 T)

Roma Tomato

Southwest Spice Blend (1 t)

Cumin (1 t)

Oregano (1 t)

Olive Oil (1 T)

Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and slice the onion into wedges. Core, seed, and thinly slice the bell pepper. Toss the peppers and the onions on a baking sheet with a large drizzle of olive oil and season with salt and pepper. Place in the oven for 20 minutes, tossing halfway through cooking. 

Season the chicken on all sides with the Southwest spice blend, cumin, and oregano. Heat a drizzle of olive oil in a large pan over high heat. Sear the chicken for 2-3 minutes per side, then transfer to the baking sheet in the oven for 8-10 minutes, until cooked through. 

Core and dice the tomato. Pick the cilantro leaves, then finely chop the stems. Zest and halve the lime. Slice the romaine lettuce into ½-inch pieces and place in a large bowl.  

Halve, pit, and cube the avocado. Place half in a medium bowl with the lime zest, cilantro stems, and the juice of half a lime. Mash together with a fork until completely smooth. Mix in 1 Tablespoon sour cream. Season with salt, pepper, and additional lime juice, if needed.  

Heat the broiler to high or the oven to 500 degrees. Cook the chicken and veggies for an additional 2-3 minutes, until they are slightly charred. Toss the charred veggies into the romaine lettuce along with the tomatoes, cilantro leaves, and cubed avocado. Stir the avocado-lime dressing into the salad and toss until evenly coated. Thinly slice the chicken. 

Serve the chopped salad topped with the sliced chicken and enjoy!

Crisp Cucumber Salsa.

While at the gym yesterday, one of my workout buddies asked me and Ryan what a good dip would be to bring on the boat with her this weekend. She wanted something cold and something that could hold up well after a few hours. This cucumber dip that I originally tried because my friend Caroline brought it to supper club, popped in my head and I shared it with Cayce immediately. If you're also looking for a light, fresh, and tasty dip to bring to your next get together, this is the one! 

Crisp Cucumber Salsa

Recipe originally from Simple & Delicious magazine

Photo from Keeping It Together

2 cups cucumber - peeled, seeded, and finely chopped

1/2 cup tomato - seeded and finely chopped

1/4 cup chopped red onion

2 Tbsp minced fresh parsley

1 jalapeno - seeded and chopped

4 1/2 tsp minced cilantro

1 minced garlic clove

1/4 cup sour cream (or plain Greek yogurt)

1 1/2 tsp lemon juice

1 1/2 tsp lime juice

1/4 tsp cumin

1/4 tsp salt

Combine the first seven ingredients in a bowl. In a separate bowl, combine the remaining ingredients. Pour the sour cream mixture over the cucumber mixture. Toss gently to coat. Serve with tortilla chips. 

Asian Cucumber Noodle Salad.

Yesterday, as I was brainstorming what I was going to make for dinner, I remembered this recipe that I had recently pinned. It seemed to be a perfect balance of healthy and flavorful, and it sure was! I paired it with grilled shrimp that were marinated in Ken's Lite Asian Sesame dressing. 

Asian Cucumber Noodle Salad

Recipe from Two Peas and Their Pod

For the Dressing:

1/4 cup lite soy sauce or tamari sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon fresh lime juice
1 tablespoon water
2 tablespoons chopped green onion
1 tablespoon chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

For the Salad:
1 large seedless (English) cucumber, spiralized
1 cup cooked edamame
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 large carrots, julienned
1 cup thinly sliced red cabbage
1/4 cup chopped cilantro

First, make the dressing. In a small bowl, whisk together the soy sauce or tamari, sesame oil, rice wine vinegar, lime juice, water, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper. Set aside.

In a large bowl, combine cucumber noodles, edamame, peppers, carrots, cabbage, and cilantro. Toss to combine. When ready to serve, drizzle dressing over salad and serve immediately.

Note-don't dress the salad until you are ready to eat or the cucumber noodles will turn slightly brown.

Mother's Day + Landscape Updates.

Oh, hello. Is there anyone still out there reading? I've been slack lately, but honestly, it's been kind of nice to step away from the blog for about a month. I was thinking about giving the blog up completely, but just this morning decided against it. I probably won't be posting as frequently as I used to, but hey, something is better than nothing, right? Right. On to Mother's Day...

This was our third year in a row hosting a Mother's Day brunch at our house (2014 / 2013). We love hosting get-togethers at our house. It lights a fire under our you-know-what to get projects done and we get to hang out with people we love! A winning combination. 

I decided to go a little fancier this year and broke out our special china. I used cloth napkins and our gold silverware, which were both given to us as wedding presents. Peonies were ridiculously inexpensive (3 stems for $4!) at Harris Teeter over the weekend so I scattered them around the house. All beverages and glassware were set up on the bar, which I failed to snap a photo of. 

On the menu:

Fresh Fruit

Rosemary and Pecan Encrusted Bacon

French Toast Casserole

Shrimp and Grits Pie

Mimosas

Bloody Mary's

Cucumber + Mint Infused Water

Coffee

I'm definitely framing this pic.

Everyone left around 4:30pm and I immediately changed into my comfy clothes. Exhausted doesn't even begin to describe it after a weekend of non-stop activity. I poured myself another mimosa, plopped on the couch, painted my nails, caught up on my tv, and didn't move until bed time. 


Going back to house projects, this year prior to our brunch we focused on our landscaping. Cameron is pretty obsessed with our yard (there could be much worse things for him to be obsessed with!), even to the point where he looks up #yardwork on Instagram. He's going to kill me for saying that, but I think it's cute. 

The first thing we did was rake all of the old pinestraw out of the beds. In the backyard (first picture below), we installed gardenias, hydrangeas, geraniums, and impatiens. The two tall skinny trees (crepe myrtles) were already there. 

Up front we installed boxwoods, "purple pixie" loropetalum, white lantana, and plumbago. It will look really awesome once they start to grow!

Now I'm banning any kind of yard work for atleast a month. You hear that, Cameron??

Asparagus Egg and Bacon Salad with Dijon Vinaigrette.

Staying on trend with my Skinnytaste recipe love, I made this light, yet tasty, recipe on Sunday. My parents had us over for smoked brisket and I thought this would be a great dish to accompany that. 

What my picture lacks in presentation, the taste makes up for!

Recipe found here from Skinnytaste. 

1 large hard boiled egg, peeled and sliced

1 2/3 cups chopped asparagus

2 slices cooked and crumbled center cut bacon

1/2 tsp Dijon mustard

1 teaspoon extra virgin olive oil

1 teaspoon red wine vinegar

pinch salt and pepper, to taste

Bring a pot of water to a boil, add the asparagus and cook 2 to 3 minutes, until tender yet firm. Drain and run under cold water to stop it from cooking further. Set aside.

In a small bowl mix the Dijon, oil, vinegar and a pinch of salt and pepper.

Arrange the asparagus on a plate, top with egg and bacon and drizzle with the vinaigrette. Enjoy!

Weekly Dinner Menu - Skinnytaste Version.

This week I decided to scan through my new Skinnytaste cookbook and put together a dinner menu full of it's recipes. 

​Monday 

Leftover minestrone soup

Tuesday 

Skillet tilapia with tomatoes and capers - Page 221 

Wednesday 

Garlicky lemon shrimp and broccolini stir fry - Page 228 with Veggie fried brown rice - Page 273

Thursday 

Chicken pasta caprese - Page 184

Friday 

???

Saturday 

Dinner at Cypress for our 2 year anniversary! 

Cauliflower Crust Pizza.

Last week, I was craving pizza, but wanted to try the lower carb version with cauliflower crust. I looked through what felt like a million recipes and finally decided on one from The Lucky Penny. While no, it does not taste exactly like regular pizza, Cameron and I both enjoyed it and I will definitely make again!

Grain-Free Cauliflower Crust Pizza

makes one approx. 10-12 inch pizza

1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese I used dairy free cheese, just for kicks.
1 egg
optional 1 tablespoon almond meal

Desired amount of sauce, cheese for topping, and other toppings. Make your own 30 minute pizza sauce using my recipe!

Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. 

Wash and thoroughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. 

Dumped cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and mix away. Hands tend to work best. 

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either.

Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown. Remove from oven.

Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You know how you like your pizza - so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza!

Update - If you are using a larger sized cauliflower, up the eggs to 1 egg  plus 1 egg white. You want your "dough" to be sticky. When I make a bigger sized pizza (using more cauliflower) I up the seasonings and the egg, but often leave the amount of cheese the same. Make sure you pat the dough tightly together when forming your crust. It really helps to place the crust (on an oiled sheet of parchment paper) on a HOT pizza stone or baking sheet. Make sure the crust is golden in color before topping it and baking it again. I truly believe cooking it the proper length before topping it helps keep the crust together. 
Also I really like the addition of 1 to 2 tablespoons of almond meal to the crust mixture. 

*Disclaimer - the slices will still be kinda floppy, but they shouldn't be crumbly.

Here was my result!

Best Zoodle Recipe Yet!

Like almost everyone else, I had to buy a spiralizer and find out what the fuss was all about. I tried a few recipes, but the one below will be one that I make over and over again. If making for lunch like I did, don't toss it in the dressing until you're about it eat it. Heating up Greek yogurt in a microwave would just be weird. 

My picture did not turn out nearly as nice as the one on the recipe's website, so I'm going to have to borrow theirs. 

Zucchini Spaghetti, Crispy Prosciutto, and Roasted Cauliflower with Lemon-Parmesan Sauce

Recipe and photo from Inspiralized

2 cups cauliflower florets

1 tablespoon extra virgin olive oil

1/4 teaspoon garlic powder

salt and pepper, to taste

2 garlic cloves

1 large shallot

olive oil cooking spray

4 pieces of prosciutto

1 tablespoon extra virgin olive oil

1 pinch red pepper flakes

2 medium zucchinis

1 tablespoon minced parsley, to garnish

For the lemon dressing:

1/4 teaspoon lemon zest

1.5 teaspoons lemon juice

1/4 cup plain non-fat Greek yogurt

1.5 tablespoons grated Parmesan cheese

salt and pepper, to taste

Preheat the oven to 450 degrees. Line a baking tray with parchment paper and set aside.

Toss the cauliflower in a medium bowl with the olive oil, garlic powder and season with salt and pepper. Lay the cauliflower out on the prepared baking tray and roast for 20 minutes or until easily pierced with a fork and lightly browned.

While the cauliflower is roasting, combine all of the ingredients for the lemon dressing and set aside. Mince the garlic and shallot and set aside. Spiralize the zucchini, using Blade C and trim the noodles.

Place a large skillet over medium heat and coat with cooking spray. Lay in the prosciutto slices and cook for 3-5 minutes or until crispy. Transfer to a paper towel lined plate and set aside.

Allow the skillet to cool down for at least 2 minutes and then place the skillet back over medium heat and add in the olive oil. Once oil heats, add in the garlic, shallots and red pepper flakes. Cook for 30 seconds or until fragrant and then add in the zucchini noodles.

Cook, tossing frequently, for 3-5 minutes or until zucchini noodles are al dente. Add in the cauliflower and crumble the prosciutto over the skillet, with your fingers. Give a toss and then remove from heat and stir in the Greek yogurt mixture. Toss to combine thoroughly and divide into bowls. Sprinkle with parsley, to garnish.

Asian Salmon Bowl {I'm Back!}

Hi guys! I'm back with a recipe that may just be the thing to bring me out of my blogging funk. 

I picked up a fresh piece of salmon for this recipe at Publix last night and ohmygoodness why did I ever buy frozen?? I bought a fresh piece, slightly under a pound, for $8.99/lb, which was the perfect amount for the two of us. In the freezer case, Publix sold a bag of individually packed (usually either 2 or 3 pieces) for around $12. For some reason I always thought that buying frozen was less expensive than buying fresh, but I was wrong! 

I've never been a huge salmon lover and I've only ever baked it before. Searing it definitely gave it a different taste and I loved the crispiness of it! 

I did omit and edit a few of the ingredients in this recipe, some on purpose, some mistakenly, which I will point out below. 

Photo was pre-sauce pour. :)

Asian Salmon Bowls

Recipe from skinnytaste

For The Salmon Bowl:

1/2 cup green onions, thinly sliced

1 English cucumber, sliced

1 tbsp toasted sesame seeds

1 4-ounce avocado, diced

2 cups cooked brown rice

3/4 cup sprouts such as daikon radish

1 strip nori, shredded

16 ounces wild salmon, cut in 4 pieces

olive oil spray 

salt and fresh ground pepper to taste

For the Soy-Wasabi Vinaigrette:

2 tbsp less sodium soy sauce (or GF Tamari)

2 tsp wasabi in tube

2 tbsp mirin

2 tbsp rice wine vinegar

1 tbsp sesame oil

Directions:

Combine the vinaigrette ingredients in a bowl and set aside. Heat rice and keep warm.

Season salmon with a pinch of salt and fresh pepper. Heat a frying pan or sauté pan over medium-high heat. Spray the pan lightly with oil spray. When hot, sear salmon, around 2 - 4 minutes per side (depending on the thickness of the fish).

Split rice into four bowls equally, 1/2 cup each. Top each bowl with 1 oz avocado, green onions, cucumbers, sesame seeds, and sprouts. Place salmon on top of each bowl, drizzle with the vinaigrette, and sprinkle with shredded nori.

After I took the photo I realized that I forgot to add the toasted sesame seeds. Not a game changer, but I definitely want to add them next time!

I also omitted the radish and nori, simply because I just didn't feel like trying to find them at the store to be honest. Instead, I added a little bit of mixed greens to the bottom of the bowl to give it some crunch. 

For the vinaigrette I substituted the mirin for 2 tablespoons of sherry and 1/2 teaspoon of sugar. There are also other substitutions for mirin you can find by doing a quick Google search!

Also, for those that want to cut down on your cooking time, I highly suggest Uncle Ben's boil in a bag brown rice! 

Glazed Lemon Cookies.

Morning! Cameron and I had a verrrrrry laid back Sunday yesterday and I randomly came across this recipe for Glazed Lemon Cookies while browsing Pinterest from the couch. I had all of the ingredients, so I figured, I haven't baked in a while, why not? Normally my baking skills do not do my last name (Baker) any justice, but these turned out amazing! They were light, the perfect consistency, and just the right amount of lemon flavor. 

Glazed Lemon Cookies

Recipe and photo from Two Peas & Their Pod

2 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

2 tablespoons lemon zest

1 cup unsalted butter, at room temperature

1 egg

1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar

4-5 teaspoons fresh lemon juice

1. Preheat the oven to 35o degrees F. Line two baking sheet with parchment paper or a silicone baking mat. Set aside.

2. Combine flour, baking powder, and salt in a small bowl. Whisk and set aside.

3. In a small bowl, add granulated sugar and lemon zest. Rub the sugar and lemon zest together with your fingers, until fragrant.

4. Beat butter and sugar/lemon mixture together until light and fluffy. Beat in egg and vanilla extract. Mix until smooth.

5. Slowly beat in flour mixture on low speed until blended. Drop dough by tablespoon onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the palm of your hand. (I rolled into a ball then flattened, to give them a more even look.)

6. Bake for 12-14 minutes or until cookies are just set and slightly golden brown. (Mine only needed to bake for 10 minutes, so check them at the 10 minute mark.) Cool cookies on baking sheet for 2 minutes and transfer to cooking racks. Cool completely.

7. In a medium bowl, whisk together powdered sugar and lemon juice. Dip each cookie top into the lemon glaze. Let cookies sit until icing has set.

Makes about 3 dozen cookies

Ultimate Comfort Meal - Spaghetti + Meatballs.

If you're ever looking to put a little extra love in to your spaghetti, how about making your own marinara and meatballs?? It will be so worth it!

How to make your own marinara sauce -

1/4 cup extra virgin olive oil

3 garlic cloves, peeled

1 TBSP Tuttorosso tomato paste

1 (35 ounce) Tuttorosso peeled plum Italian style tomatoes

1/4 tsp sugar

5 whole basil leaves

salt and pepper to taste

Heat oil in skillet, add garlic and cook over medium heat until golden brown, about 5 minutes. Add the tomato paste and cook, stirring for one minute.

Add the plum tomatoes, sugar, and basil. Stir to combine and then add salt and pepper, and bring to a boil. Simmer the sauce over low heat, stirring occasionally until thickened and reduced, about 30 minutes. Season again with salt and pepper. Discard basil and garlic.

Serve over your favorite spaghetti noodles (our favorite is Dreamfields, a lower carb pasta) with these yummy turkey meatballs and a sprinkle of parmesan cheese on top! 

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Special thanks to Tuttorosso for providing me with some of the yummy ingredients for this recipe!

Creamy Cheesy Chicken & Garlic Quinoa Bake.

This recipe was perfect for dinner last night, as I was wanting something warm, comforting, and yummy. It's definitely not the quickest meal to make, but it is worth it and you'll have leftovers for lunch or the next night's dinner. I split the recipes into two different dishes, and dropped the extra one off to my friend, Jessica, this morning, who is at home with her one month old!

Creamy Cheesy Chicken & Garlic Quinoa Bake

Recipe and photo from Iowa Girl Eats.

Ingredients: 
3-3/4 cup chicken broth, divided
1-1/2 cups quinoa, rinsed and drained
2 chicken breasts, cut into hunks
salt and pepper
2 Tablespoons butter
3 cloves garlic, minced
2 Tablespoons gluten-free or all purpose flour (I used brown rice flour)
1 cup milk
1/2 teaspoon Italian seasoning
3 Roma tomatoes, seeded then chopped
3 green onions, chopped
6oz freshly shredded fontina cheese, divided

Directions:

1. Bring 2-3/4 cups chicken broth to a boil in a saucepan then add rinsed and drained quinoa. Place a lid on top, turn heat down to medium, and then simmer until nearly all the liquid has been absorbed and quinoa is tender, about 20 minutes. Remove from heat then let sit for 10 minutes with the lid on then remove lid and set aside.
2. Preheat oven to 350 degrees. Spray an 8×8 baking dish with nonstick spray then set aside.
3. Spray a large skillet over medium-high heat with extra virgin olive oil or nonstick spray then add chicken, season with salt and pepper, and then saute until golden brown – chicken does not need to be cooked all the way through. Remove to a plate then set aside.
4. Turn heat down to medium then melt butter in skillet and add garlic. Saute for 1 minute or until golden brown and fragrant. Sprinkle in flour then whisk to combine and cook for 1 minute. Slowly stream in remaining 1 cup chicken broth and milk a splash at a time, whisking to avoid lumps. Add Italian seasoning, season with salt and pepper, and then turn heat up slightly to bring to a simmer. Turn heat back down to medium then simmer until slightly thickened, 5 minutes.
5. Remove skillet from heat then add cooked quinoa, chicken, tomatoes, green onions, and half the cheese and then stir to combine – mixture might look soupy but it’s fine.
6. Pour mixture into prepared baking dish then sprinkle remaining cheese on top. Place on top of a baking sheet in case of bubble overs then bake for 20-25 minutes or until top is golden brown and bubbly. Let cool for 10 minutes before serving.

Light Shrimp Pasta with Tomatoes, Artichokes, & Spinach

This recipe is super simple, but full of flavor. I feel bad, but I honestly cannot remember where I found it. I know there are no real measurements, so cross your fingers, and eyeball it like I did. :)

whole wheat linguini or angel hair (I used Dreamfields low-carb pasta)

shrimp -  thawed, peeled, de-veined

grape tomatoes

red onion, thinly sliced into rings (I didn't use because I hate onions)

pre-washed bag of spinach 

artichokes, quartered

garlic, minced

lemon juice and zest

olive oil

parmesan cheese (optional, but recommended)

                  

Cook pasta ahead of time, drain, set aside.

Whisk together a few tablespoons olive oil, lemon juice, lemon zest, s/p, set aside. 

In a saute pan, heat a tablespoon or two of olive oil over medium heat and add garlic. 

Next add onions and shrimp. Let cook until onions are tender and shrimp are cooked through.

Add grape tomatoes and saute for a few minutes, then add spinach spinach last and cook until wilted.

Place pasta in a large bowl, followed by mixture from saute pan. Pour lemon oil mixture on top and toss. Sprinkle with parmesan cheese.