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Recipes for 11/13/20

This Week’s Recipes -11-13-2020

Meal #1

Entrée (Main Course

Grilled Portobello Steaks with Sundried Tomato Aioli and Baked Zucchini Fries

You'll want to slather the lemony aioli all over the 'shroom and the fries.





4 portobello mushroom caps, stemmed and gills trimmed

1/4 c. balsamic vinegar

3 garlic cloves, divided

1/4 c. extra-virgin olive oil

3 medium zucchini, ends trimmed

2 tbsp. Country Crock Original or softened butter

3/4 c. panko bread crumbs

1/4 c. freshly grated Parmesan

3 tbsp. freshly chopped thyme, divided

kosher salt

Freshly ground black pepper

1/2 c. mayonnaise

1/4 c. oil-packed sun-dried tomatoes, drained and chopped

1 tsp. lemon zest

Juice of 1/2 lemon


Preheat oven to 425°. Place portobello mushrooms in a large plastic bag. In a small bowl, whisk together balsamic vinegar, 2 garlic cloves, and olive oil, then pour marinade over mushrooms and let sit at room temperature while you prep zucchini fries.

Cut each zucchini into four pieces: halve crosswise and then lengthwise, and then cut each half into thirds. In a large bowl, toss zucchini pieces with Country Crock Original, using your hands to evenly coat.

In a small bowl, stir together panko, Parmesan, and 2 teaspoons fresh thyme and season with salt and pepper. Add panko mixture to zucchini bowl and toss well to coat.

Transfer zucchini fries to two parchment-lined baking sheets, sprinkling fries with any remaining breadcrumb mixture, and season with salt and pepper. Bake until golden brown, 18 to 20 minutes.

Meanwhile, in a food processor fitted with a metal blade, pulse mayonnaise, sun-dried tomatoes, lemon zest and juice, and remaining garlic clove and teaspoon thyme until smooth. Season with salt and pepper.

Heat a grill or grill pan over medium-high heat. Remove mushrooms from marinade and season with salt and pepper. Grill until tender, about 3 minutes per side.

Serve portobello “steaks” with sun-dried tomato aioli and zucchini fries.

Side #1

Cucumber Salad

This is the perfect cucumber salad recipe to add your own spin; add some red onions, fresh dill..


Makes 8 servings


20 min


1 1/2 hr


2 seedless cucumbers (1 1/2 to 1 3/4 pounds total)

1 tablespoon sugar

1/4 cup distilled white vinegar

2 teaspoons grainy mustard

Bibb or Boston lettuce leaves

2 tablespoons mild extra-virgin olive oil

Equipment: an adjustable-blade slicer



Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers.

Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.

Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.

Cooks note:

Cucumbers can be marinated, chilled, up to 1 day.

Side #2

Parmesan Baked Squash and Zucchini Spears

Prep Time

8 mins

Cook Time

18 mins

Total Time

26 mins

These Parmesan Baked Squash and Zucchini Spears are so easy to make and are a great, healthy, and clean snack or dinner side.

Keyword: baked squash, zucchini and squash, zucchini and squash recipes

Servings: 4

Calories: 171 kcal

Author: Lacey Baier


2 zucchinis, quartered lengthwise

2 yellow squash, quartered lengthwise

⅓ cup parmesan, grated

½ tsp dried thyme

½ tsp dried oregano

¼ tsp garlic powder

½ tsp kosher salt (or sea salt)

¼ tsp ground black pepper

1 tbsp olive oil


Preheat the oven to 350 degrees.

Line a rimmed baking sheet with parchment paper and then lay an oven-safe cooling rack over the parchment paper. Rub the cooling rack with ½ the olive oil to coat and then set aside.

In a small bowl, combine the parmesan, thyme, oregano, garlic powder, kosher salt, and pepper.

Place the sliced zucchini and squash in a medium mixing bowl and drizzle the remaining ½ tbsp. olive oil over. Toss to coat evenly.

Add the parmesan-spice mixture and toss to coat.

Place the zucchini and squash spears onto the prepared cooling rack on the baking sheet.

Sprinkle any remaining parmesan-spice mixture from the bowl over the squash and zucchini.

Place into the oven and bake until tender, about 15-18 minutes


Tofino Banana-Pear Muffins

2-3 large very ripe bananas

1/2-3/4 cup sugar, white or brown

2 large eggs

2-4 Tbsp. canola or olive oil

1 tsp vanilla (if you have it)

1 ½ cups all-purpose flour, or half all-purpose and half whole wheat

1 tsp baking soda

pinch salt

1 ripe pear, roughly chopped (don't bother peeling it)

½ cup chopped walnuts

Preheat oven to 375F.

In a medium bowl, mash together the bananas, sugar, eggs, oil and vanilla with a potato masher or spatula until blended and the bananas are well mashed - don't worry about getting all the lumps out. Add the flour, baking soda and salt, and stir just until the batter starts coming together; add the pear and walnuts, or whatever additions you are using, and stir just until combined. Don't overmix, or your muffins could be tough.

Spoon the batter into muffin tins that are lined with paper liners or sprayed with nonstick spray, filling them about 3/4 full. If you like, sprinkle the tops with coarse sugar.

Bake for20-30 minutes, depending on the size of your muffins, until golden and the tops are springy to the touch.

Meal #2

Entrée (Main Course)

Nigella Lawson's baby eggplant with oregano and red onion


10 min


30 min



Keep it rustic by baking up these aubergine lovelies with the stalks on. Serve at room temperature with red onion dressing on top.


4 baby Italian eggplant, about 700 g

3 tbsp olive oil

1 tsp dried oregano leaves

1 small red onion, sliced into thin half moons

3 tbsp red-wine vinegar

1 tsp kosher salt

1/4 cup extra-virgin olive oil

4 1/2 tsp cold water

1 garlic clove, minced

1 tbsp fresh oregano leaves, (optional)


Preheat oven to 475F.

Slice baby eggplants in half lengthwise, keeping the stalks on. Combine olive oil with dried oregano in a very shallow roasting pan. Add the eggplants, cut-side down, and swirl them gently around in the oil, then turn them over so they are cut-side up. Bake in center of oven until tender and golden, 18 to 20 min.

Combine onion, vinegar and salt in a medium bowl. Let stand 10 min. Push onion to side of bowl. Tilting the bowl so liquid pools at the bottom, whisk in extra-virgin olive oil, cold water and garlic.

Transfer eggplants to a platter. Pour onion dressing over eggplant. Let stand until eggplant comes to room temperature, about 30 min. Sprinkle with fresh oregano before serving.

Side #1

Grilled Zucchini Hummus Wrap

yield: 2

prep time: 10 MINUTES

cook time: 6 MINUTES

total time: 16 MINUTES

Fresh veggies are grilled to perfection and packed in this Grilled Zucchini Hummus Wrap!

Top of Form


1 zucchini, ends removed and sliced

salt and pepper to taste

1 tablespoon olive oil

1 tomato, sliced or handful of cherry tomatoes

1/8 cup sliced red onion

1 cup kale, tough stems removed

2 slices white cheddar or chipotle gouda cheese

2 large tortillas (I use Mission gluten free)

4 tablespoons hummus


Heat a skillet or grill to medium heat.

Remove the ends from the zucchini and slice length wise into strips. Toss sliced zucchini in olive oil and sprinkle with salt and pepper.

Place sliced zucchini directly on grill and let cook for 3 minutes, turn and cook for 2 more minutes.

Set zucchini aside.

Place the tortillas on grill for approximately one minute, or just until grill marks are visible and tortillas are pliable.

Remove tortillas from grill and assemble wraps, 2 tablespoons of hummus, one slice of cheese, zucchini slices, 1/2 cup kale, onion and tomato slices.

Wrap tightly and enjoy immediately.


3 yellow squash, chopped into rounds

1 leek, chopped into rounds

2 tablespoons butter

1/8 cup milk

1 1/2 teaspoons salt, plus more to taste

1/2 teaspoon pepper


1 1/2 large yellow zucchini squash, chopped (or 2 cups shredded zucchini)

3 3/4 cups shredded Pecorino cheese

2 teaspoons olive oil

2 teaspoons Italian (or za’atar) seasoning


1 tablespoon coconut oil

6 to 10 leaves of fresh basil

Fill a large stockpot with three quarts of water (and a pinch of salt, if desired), and bring to a boil over medium to high heat. Add chopped squash and leeks, cover the pot and reduce heat to medium-low. Cook for about 20 minutes or until vegetables are fork-tender.

Meanwhile, start the cheesy zucchini crispies: Preheat the oven to 375F/190C and line two baking sheets with parchment paper. Place the chopped zucchini in a food processor until it’s shredded.

Then, place the shredded zucchini in a tea towel and wring it out over the sink as much as possible to remove the excess water. In a large bowl, combine the wrung-out squash with cheese, olive oil and seasoning.

Line two baking sheets with parchment paper and scoop spoonfuls of the mixture onto prepared baking sheets. Flatten each one, leaving room between each mound.

Bake crispies for 15 to 20 minutes or until golden brown and shimmering. (I did this in two batches, i.e., four sheets total.) When crispies are done, remove from oven and let cool on baking sheet for 5 minutes before removing to a serving dish.

Once vegetables are softened, drain the water from the pot. Then, in the same pot, mash vegetables with a large fork or a potato masher until smashed throughout. Add butter, milk, salt and pepper, and mash with a large fork until combined.

Then, use an immersion blender to smooth out the mixture (alternative: transfer mixture in batches to a Vitamix or food processor). You want to almost purée the mixture but not quite, so that there are still some chunks throughout. Taste and adjust for salt as you like.

Serve soup hot, topped with cheesy zucchini crispies and, if desired, the fried basil leaves (see below).

Optional extra step: warm a tablespoon of coconut oil in a small saucepan until hot. Lay basil leaves inside for a minute or two, until crisp. Remove to a paper-towel-lined plate to dry. (This is very easy and very fast but fairly impressive and fun.


Brown Butter Pear Bars Crust 1 1/2 cups flour 1/2 cup graham flour 1/8 tsp salt 1/2 tsp cinnamon pinch of nutmeg 3/4 cup unsalted butter, melted 1/2 cup sugar 2 Tbsp light brown sugar 1/2 tsp vanilla extract

Filling 3/4 cup unsalted butter 2 large eggs 2/3 cup sugar 1 tsp vanilla extract 6 Tbsp flour 3/4 tsp cinnamon 1/8 tsp cardamom 1/8 tsp salt 4 cups diced pears

Preheat oven to 350°F and line a 13 x 9-inch baking dish with parchment paper. Whisk together flours, salt, cinnamon, and nutmeg in a medium bowl. Combine melted butter, sugars, and vanilla in a medium bowl. Add flour mixture and fold in until incorporated. Press dough evenly into bottom of prepared baking dish and bake for 18 minutes, until golden brown. Transfer to a wire rack and cool for 20 minutes.

To prepare filling, cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup to cool slightly. Whisk eggs, sugar and vanilla in a medium bowl; add flour, cinnamon, cardamom, and salt and whisk until smooth. Gradually pour in cooled brown butter; whisk until completely blended. Fold in pears and pour filling over crust.

Bake for 37 to 38 minutes, until filling is puffed and golden brown and a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares using a serrated knife. Store bars in a single layer in an airtight container in the refrigerator; let come to room temperature before serving.

Yield – 32 bars Calories – 160 (per bar) Carbs – 18

Meal #3

Entrée (Main Course)

Easy Vegetable Lasagna

PREP 30mins

COOK 1hr

TOTAL 1hr 30mins

This vegetable lasagna recipe is a reader favorite! Tender vegetables, a light tomato sauce, and lots of cheese make this the best vegetable lasagna recipe, ever. We really do not miss the meat. Add your favorite vegetables to this, we have given suggestions in the article above.

Makes 8 Servings


14 lasagna noodles (2 extra for filling in holes)

2 tablespoons extra-virgin olive oil

1 cup (140 grams) chopped onion

1 tablespoon minced garlic, (3 cloves)

1/8 teaspoon crushed red pepper flakes, or more to taste

2 medium zucchini, cut into 1/2-inch pieces

2 medium yellow squash, cut into 1/2-inch pieces

One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup

1 (28-ounce) can crushed tomatoes

Generous handful fresh basil leaves, chopped

One (15-ounce) container ricotta cheese or cottage cheese

2 large eggs

2 ounces (60 grams) parmesan cheese, grated, about 1 cup

8 ounces (230 grams) low-moisture mozzarella cheese, shredded

Salt and fresh ground black pepper, to taste



Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. (We add a couple teaspoons of olive oil to the water so the noodles do not stick together). Drain then lay flat on a sheet of aluminum foil.


Heat the oven to 350 degrees Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.

Heat the olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent, about 5 minutes. Add the garlic, red pepper flakes, zucchini, squash, and a pinch of salt then cook, stirring occasionally until softened but still with some crunch, another 5 to 8 minutes.

Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, about 5 minutes. Add the basil and season to taste with additional salt and pepper.


While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.


Spoon just enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).

Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture.

Add another layer of four noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.

Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.


Make-ahead tips have been shared in the article above. The sauce can be made up to three days in advance, you can refrigerate assembled and unbaked lasagna up to 2 days, and the baked lasagna can be frozen.

For a gluten-free lasagna, use gluten-free noodles or use vegetables to make the noodle layer. Tips have been shared in the article above.

For a dairy-free and egg-free lasagna, swap the ricotta cheese and egg for almond ricotta. You can make it yourself or buy it (Kite Hill is a popular brand). I also like swapping the cheese called for in the recipe for a generous sprinkling of nutritional yeast.

Side #1

A tender, light salad with a sweet creamy pear vinaigrette with just a hint of gorgonzola!

Course: Salad

Cuisine: American

Keyword: easy lunch recipe, light recipe

Servings: 8 servings

Author: Linda Spiker


2-3 heads Butter leaf Lettuce depending on size washed well and torn by hand

2/3 cup Dried Cranberries

Caramelized nuts see link above for instructions

Avocado optional


2 ripe pears peeled and cored

1/3 cup pear juice or white grape juice I buy juice boxes

¼ cup olive oil

2 T Champagne Vinegar

1 T brown sugar or honey

1 T chives chopped

1 pinch of salt

½ tsp freshly ground pepper

3 T Gorgonzola crumbled

Juice of half a lemon


Place lettuce, cranberries and walnuts on platter.

In a blender, puree pears and pear or grape juice till smooth. Add vinegar, olive oil, lemon juice, brown sugar or honey, salt and pepper. Blend. Turn off blender. Add chives and Gorgonzola give a quick whirl. You don’t want to blend more than a second or two because you want your Gorgonzola a little chunky and your chives will turn the dressing green if blended too long. Dress salad right before serving. Keep extra dressing in the fridge. Use within 24 hours.


Mashed Potatoes and Turnips with Roasted Pear Purée


Makes 16 servings


1/4 cup honey

2 tablespoons fresh lemon juice

2 tablespoons (1/4 stick) butter, melted

8 Bosc pears, peeled, quartered, cored

5 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces

2 pounds white turnips, peeled, cut into 2-inch pieces

1 1/2 cups (3 sticks) butter, room temperature


Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)

Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Rewarm in microwave before continuing.)

Rewarm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.


salted caramel banana cupcakes

Salted caramel banana cupcakes make the best dessert! Soft and fluffy banana cupcakes topped with salted caramel frosting and caramel drizzle.


2 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

10 Tbsp unsalted butter, at room temperature

1 cup light brown sugar

1/2 cup sugar

2 Tbsp bourbon (optional)

2 tsp vanilla extract

2 large eggs, at room temperature

1 cup mashed ripe banana

3/4 cup low-fat buttermilk, at room temperature


1 1/2 cups unsalted butter, at room temperature

1 tsp salt

1 1/2 tsp vanilla extract

4 1/2 cups powdered sugar, divided



Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.

Beat butter and sugars in a large mixer bowl on medium speed until soft and creamy; beat in vanilla and bourbon. Add eggs one at a time and beat until combined. Combine banana and buttermilk in a small bowl. Reduce speed to low and add flour mixture in 3 additions, alternating with banana mixture (begin and end with flour mixture).

Use a medium cookie scoop coated with nonstick spray to fill each baking cup 2/3 full of batter.

Bake for 18 to 20 minutes, until cupcakes spring back to the touch and a toothpick inserted in the center comes out clean. Let cupcakes cool in pans on wire racks for 2 minutes before removing from pans to cool completely.

For the frosting, beat butter and salt in a large mixer bowl on medium speed until smooth. Beat in vanilla. Mix in 2 1/2 cups of powdered sugar on low speed until incorporated. Mix in salted caramel sauce until incorporated. With mixer on low speed, add remaining 2 cups powdered sugar. Increase speed to medium and beat frosting for 1 minute, until light and airy.

Transfer frosting to a large piping bag fitted with an open star tip (Wilton 8B) and frost cupcakes. Chill 20 minutes before topping with salted caramel sauce.

Store leftover cupcakes covered in the refrigerator up to 3 days. Bring to room temperature before serving.


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