Chimichuri Portobello


Serves 4

  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup chopped fresh cilantro
  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1 large clove garlic, chopped (about 2 tsp.)
  • 4 large portobello mushroom caps (about 1 lb.), thickly sliced
  • 1 small red bell pepper, thinly sliced (about 1 cup)
  • 1 can (15.5 oz.) no salt added pinto beans, rinsed and drained
  • 1 package Knorr® Fiesta Sides™ – Mexican Rice


  • Make the Chimichurri: COMBINE cilantro, olive oil, vinegar and garlic in small bowl; set aside.
  • SEASON mushrooms and bell pepper, if desired, with salt and pepper. Heat large nonstick skillet over medium-high heat and cook mushrooms, peppers and 1/4 cup chimichurri mixture, stirring occasionally, until vegetables soften and brown, about 4 minutes. Remove and set aside.
  • PREPARE Knorr® Fiesta Sides™ – Mexican Rice in same skillet according to package directions. Stir in pinto beans and mushroom mixture and top with remaining chimichurri.

Pasta with Roasted Summer Vegetables and Basil

Pasta with Roasted Summer Vegetables and Basil


A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Prep: 10 mins
Total Time: 50 mins
Servings: 4

4 summer squash (about 2 pounds), halved lengthwise if large, sliced crosswise 1 inch thick

  • 2 pints grape or cherry tomatoes
  • 2 red onions, halved lengthwise and sliced 1/2 inch thick
  • 4 garlic cloves, crushed
  • 1/4 cup olive oil
  • Coarse salt and freshly ground pepper
  • 8 ounces short pasta shape, such as campanelle or fusilli
  • 2 tablespoons unsalted butter
  • 1/2 cup finely grated parmesan cheese, plus more for serving
  • 1 cup firmly packed torn fresh basil leaves


  1. Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.

  2. Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.

  3. Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.

© Copyright 2016, Martha Stewart Living Omnimedia, Inc. All rights reserved.

Crunchy Stuffed Zucchini

Serves 4

30 minutes or fewer

Chickpeas and vegetables get baked into zucchini shells with a crunchy topping.

4 large zucchini, halved lengthwise

1  Tbs. olive oil

1  medium onion, chopped

(1½ cups)1 red bell pepper, chopped (1 cup)

1 cup cooked chickpeas

3  tomatoes, chopped (1 cup)

2 tsp. dried thyme

1  cup shredded reduced-fat Cheddar cheese

4  oz. low-fat plain yogurt

½ tsp. paprika

½ cup crushed potato chips

1 | Preheat oven to 400°F. Scoop out seeds and flesh from zucchini to create 1/4-inch-thick shell. Chop flesh, and set aside. Place zucchini shells in baking dish coated with cooking spray.

2 | Heat oil in large skillet over medium heat. Add onion, bell pepper, chickpeas, tomatoes, thyme, and chopped zucchini, and sauté 5minutes, or until tender.

3 | Fill each zucchini shell with 1/2 cup chickpea mixture. Stir together cheese, yogurt, and paprika in small bowl. Spoon 2 Tbs. cheese mixture atop stuffing in each zucchini, then sprinkle each with 1 Tbs. crushed potato chips. Bake 20 minutes, or until stuffed zucchini are heated through and crispy on top.

Crédit: Copyright © 2015 Cruz Bay Publishing. Inc., an Active Interest Media company.


Recipe: Farmers’ Market Pasta Salad

Farmers’ Market Pasta Salad

2 cups halved baby heirloom tomatoes

2 small zucchini, thinly sliced into half moons

1 small red bell pepper, cut into thin strips

1 cup fresh corn kernels

1 cup diced firm, ripe fresh peaches (about 2 medium)

1/2 cup thinly sliced green onions

Parmesan Vinaigrette

1 (8-oz.) package penne pasta*

2 cups shredded smoked chicken (about 10 oz.)

1/3 cup torn fresh basil

1/3 cup torn fresh cilantro


1. Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.

2. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat.

Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and cilantro.

*1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted.


Parmesan Vinaigrette

1/2 cup freshly grated Parmesan cheese

1/2 cup olive oil

2 teaspoons lemon zest

3 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

2 garlic cloves

2 teaspoons freshly ground black pepper

1/2 teaspoon table salt

1/4 cup chopped fresh basil

1/4 cup chopped fresh cilantro




Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper, and salt in a blender or food processor until smooth.


Add basil and cilantro; pulse 5 or 6 times or just until blended.

Credit: Southern Living June 2013 All Rights Reserved.
Copyright © 2014 Time Inc.