Recipes for Asiago Cheese Unopened

Ingredients

• 6 large eggs
• 1/2 cup expired Asiago cheese, grated
• 1/2 cup spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup onion, diced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, whisk the eggs until well beaten.
3. Add the expired Asiago cheese, spinach, cherry tomatoes, onion, salt, and pepper to the bowl. Mix well.
4. In an oven-safe skillet, heat the olive oil over medium heat.
5. Pour the egg mixture into the skillet and cook for 3-4 minutes until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set in the center.
7. Remove from the oven and let it cool for a few minutes before slicing.
8. Serve warm and enjoy!

Ingredients

• 200g uncooked pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup grated Asiago cheese (slightly expired but still safe to eat)
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
3. Add the cherry tomatoes and cook for 2-3 minutes, until they start to soften.
4. Add the cooked pasta to the skillet and toss to combine with the tomatoes and garlic.
5. Remove from heat and stir in the grated Asiago cheese. Mix well until the cheese melts and coats the pasta.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh basil leaves before serving.

Ingredients

• 4 large flour tortillas
• 1 cup expired Asiago cheese, grated
• 1 cup mixed vegetables (e.g., bell peppers, zucchini, mushrooms), diced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Salsa and sour cream for serving (optional)

Instructions

1. In a skillet, heat the olive oil over medium heat.
2. Add the mixed vegetables and red onion to the skillet. Season with salt and pepper. Cook until the vegetables are tender, about 5-7 minutes.
3. Remove the vegetables from the skillet and set aside.
4. Place one tortilla in the skillet over low heat.
5. Sprinkle half of the expired Asiago cheese evenly over the tortilla.
6. Spread half of the cooked vegetables on top of the cheese.
7. Top with another tortilla and press gently with a spatula.
8. Cook for 2-3 minutes on each side or until the tortilla is golden brown and the cheese is melted.
9. Remove from the skillet and repeat the process with the remaining ingredients to make another quesadilla.
10. Cut the quesadillas into wedges and serve with salsa and sour cream if desired.
11. Enjoy while warm!