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.

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.


Sandwich Recipe: Grilled Vegetable Panini

Grilled Vegetable Panini


Panera Bread Three Cheese Loaf
1/3 cup
refrigerated or jarred pesto
1 cup
(4 ounces) shredded part-skim mozzarella cheese
small eggplant (12 ounces), peeled and sliced lengthwise into slabs 1/4-inch thick
small red bell peppers, seeded and quartered lengthwise
12 ounces
medium zucchini, sliced lengthwise into slabs 1/4-inch thick
small red onion, sliced crosswise
1 teaspoon
1/2 teaspoon
dried oregano
1/4 teaspoon
ground black pepper
2 tablespoons
oil-packed sun-dried tomato strips
Cooking spray



Heat a grill or grill pan to medium-high heat.


Cut the loaf of bread lengthwise from top to bottom into 6 center-cut oval slices, each about 1/4-inch thick. Spread 1 side of 3 slices with pesto. Layer the mozzarella on other 3 slices.


Put the eggplant, bell peppers, zucchini, and onion on a large rimmed baking sheet. Coat both sides with cooking spray and sprinkle with the salt, oregano, and pepper. Grill the eggplant, peppers, zucchini, and onion directly over heat until nicely marked by the grill and just tender, 3 to 5 minutes per side. Let cool slightly, then slice the vegetables if necessary to fit onto the bread.


Arrange the vegetables and sun-dried tomatoes over the cheese. Top with the pesto-spread slices of bread. Coat all over with cooking spray.


Grill the sandwiches over medium heat with a heavy weight, such as a cast-iron pan or foil-wrapped brick, on each sandwich to compress it. Or, if using a panini press, press down the lid. Cook until nicely marked by the grill and the cheese melts, 3 to 5 minutes per side. Cut each sandwich in half on the diagonal and serve hot.


Look for oil-packed sun-dried tomato strips in the Italian section of your grocery store or near the fresh tomatoes in the produce aisle.
Nutrition information

Per Serving: cal. (kcal) 373, Fat, total (g) 13, chol. (mg) 22, carb. (g) 49, fiber (g) 5, pro. (g) 18, sodium (mg) 1035, Percent Daily Values are based on a 2,000 calorie diet

Credit: Recipe and photograph are
© Copyright 2014, Meredith Corporation. All Rights Reserved | By using this site, you agree to our Terms of Service.

Recipe: Braised Cauliflower & Squash Penne Pasta


Braised Cauliflower & Squash Penne Pasta Recipe
Heat oil in a large saucepan over medium high heat.
Add garlic, thyme and crushed red pepper and cook, stirring for 1 minute.
Add broth, penne, cauliflower and squash.
Bring to a boil over high heat. reduce heat to a lively simmer and cook, uncovered until past is tender and liquid is thickened.
Reduce to a simmer for 14 to 15 minutes. Remove from heat, stir in pepper and let stand for 5 minutes.
Top with cheese.
Makes 4 servings.


Shopping list follows.



2 cups 1-inch cauliflower florets
1 2 cups 1-inch pieces Butternut squash
3 large cloves Garlic
1 tsp Thyme, dried

Canned Goods

4 cups No-chicken” broth

Pasta & Grains

8 oz Penne, whole-wheat

Baking & Spices

1 Pepper, Freshly ground
1/4 tsp Red pepper

Oils & Vinegars

1 tbsp Olive oil, extra-virgin


1/4   cup Pecorino romano cheese

Health Tip: Eat Your Broccoli


I have been researching food from seed to table.
This article gives the benefits of eating broccoli,
Hope you benefit from this information as I know I will.
Don’t forget to eat your broccoli,

What are the health benefits of eating broccoli?
From a U.K. study shared in January 2014, this veggie has many health benefits.
It helps to prevent cancer, heart disease, and diabetes.
The compound glucoraphanin, found in cruciferous vegetables like broccoli, Brussels sprouts, and cabbage is the key.
Such veggies retunes cells so they can better defend against illness.

Recipe: Garden Veggie Pizza Squares

Garden Veggie Pizza Squares Recipe

Garden Veggie Pizza Squares

1 (8 ounce) package refrigerated crescent rolls

1 (8 ounce) package cream cheese, softened

1 (1 ounce) package Ranch-style dressing mix

2 carrots, finely chopped

1/2 cup chopped red bell peppers

1/2 cup chopped green bell pepper

1/2 cup fresh broccoli, chopped

1/2 cup chopped green onions


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Roll out crescent rolls onto a large non-stick baking sheet.  Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
  3. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix.  Adjust  the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Credit:  ALL RIGHTS RESERVED Copyright        2014