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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.

YIELDS:4

PREP TIME:0 HOURS 15 MINS

TOTAL TIME:0 HOURS 40 MINS

INGREDIENTS

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

DIRECTIONS

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.


https://www.delish.com/cooking/recipe-ideas/recipes/a43520/grilled-portobello-steaks-sundried-tomato-aioli-recipe/



Side #1

Cucumber Salad


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

YIELD

Makes 8 servings

ACTIVE TIME

20 min

TOTAL TIME

1 1/2 hr

INGREDIENTS

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