Cauliflower is a phenomenal vegetable that can be used in so many different recipes. Boiled, diced, riced, baked, air-fried, souped…the list goes on and on!
Personally, my favorite way to enjoy the versatile white flowerets is seasoned and baked in the oven. Since lemons are coming into their peak season, I decided to add a little lemon love to this dish.
Simply separate the flowerets from the whole cauliflower, rinse and place on a lined sheet pan. Add the seasonings and bake, the rest is pure magic in the kitchen!
This dish can be served as a side or a main, but trust me you most likely won’t have any leftovers!
Portobello mushrooms are versatile and healthy! They provide 11% of the daily fiber requirement and contain approximately 30 calories per serving.
Mushrooms convert sunlight into vitamin D, which helps the body absorb calcium and phosphorus, two essential nutrients for maintaining bone strength and health.
Portobellos also contain antioxidants, vitamin B, potassium, and selenium.
They are a plant-based delicacy that, when cooked correctly, mimick steak.
This recipe uses 4 to 8 mushroom caps. There is enough filling for all 8 mushrooms or 4 mushrooms with a side of the Spinach Artichoke filling.
These filled mushrooms take a few extra steps, however, the result is deliciousness on a plate.
My husband loves my zucchini and summer squash casserole but I wanted to try something different with the delectable squash.
In my opinion, this is even better than my eggplant parmesan and the perfect light, satisfying summer dinner. I love salad, especially during the warmer months, but sometimes a fresh homecooked meal tastes especially great.
Zucchini, classified as a fruit because of its seeds, is super low in fat, carbs, and sugar and rich in nutrients including Vitamins A and C, B6, Potassium, Magnesium, and Manganese which helps the body form connective tissue, bones, blood-clotting factors and is also necessary for normal brain and nerve functions.
The ingredients are simple and most likely you will have most of them available in your refrigerator. You can serve this dish with a fresh salad or a side of pasta.
It comes together in about 20 minutes and bakes for about 40 minutes. Therefore from knife to plate you will have an amazing dish in only an hour!