Create an easy date night meal with this Homemade Lobster Ravioli Sauce Recipe for store-bought lobster ravioli. This is an easy recipe that is perfect for a special occasion or just an easy weeknight meal.
Tools
Pasta Pot
Saute pan
Silicone spatula
Measuring cups and spoons
Zester
Ingredients
We have quite a few ingredients but this simple recipe uses simple ingredients that are easy to find.
In addition to Cooked Lobster Ravioli you will need:
Butter – I use unsalted butter to adjust the amount of salt I use.
Garlic
Shallot
Rosemary
White wine – any dry white wine
Heavy cream – I only use 1/4 cup for a lighter option however, you can use more heavy cream if you prefer.
Reserved pasta water from cooking the ravioli. This helps to make a super thick and creamy sauce.
Lemon – Fresh lemon juice and zest
Parmesan
Red pepper flakes
Salt and black pepper
Fresh herbs such as fresh basil, parsley, or fresh chives.
Substitutions and Other Great Options
Store-Bought Lobster Ravioli:
Swap the lobster ravioli with seafood ravioli or any other store-bought fresh ravioli variety for convenience. For a special touch, try making homemade lobster ravioli. Want a plant-based option? Use a vegan mushroom ravioli and pair it with a dairy-free sauce (see below).
White Wine:
You can easily replace white wine with chicken stock, vegetable broth, fish stock, or chicken broth for a non-alcoholic option that still adds depth of flavor.
Fresh Herbs:
Suppose you want to change the herbal note, swap rosemary for thyme or fresh tarragon. Thyme adds a subtle earthiness, while tarragon brings a delicate anise flavor that pairs wonderfully with seafood.
Step-by-Step Instructions
Step 1: Cook the ravioli
Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze pan with white wine
Step 3: Deglaze with wine
Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add Cream
Step 4: Add the cream
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor The Sauce
Step 5: Flavor the sauce
Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.
Garnish with fresh parsley or chives.
What To Serve With Ravioli
Some of my favorite ways to serve this recipe include:
With a Side of Veggies
Pair the ravioli with simple sauteed green beans or roasted asparagus and cherry tomatoes for a vibrant, fresh contrast that balances the richness of the sauce.
As a Main with a Fresh Salad
Serve the lobster ravioli as a satisfying main dish, complemented by an simple side salad with your favorite veggies drizzled with a little oil and vinegar, or even a crisp Kale Caesar Salad.
Fresh tomatoes, mozzarella (or burrata), and basil pair well with this easy Lobster Ravioli recipe with sauce.
BONUS! Top This Recipe with Extra Lobster
Take the indulgence up a notch by topping the ravioli with cooked lobster or crab meat, adding an extra burst of lobster flavor, protein, and elegance.
Storage
Place the sauce in an airtight container. It will last in the refrigerator for 3-4 days.
Dairy-Free Adjustments
To make this sauce dairy-free, replace the following ingredients:
Butter: Swap with dairy-free butter or olive oil for a smooth, rich base.
Heavy Cream: Substitute with full-fat coconut milk, cashew cream, or oat cream to maintain the creamy texture. Coconut milk adds richness, while cashew cream provides a neutral flavor.
Parmesan Cheese: Use dairy-free Parmesan or add nutritional yeast for a cheesy, umami boost without dairy.
Cook the lobster ravioli according to the packaging instructions. Once done, drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: Melt butter
In a large skillet over medium heat, melt the butter. Add the minced garlic, diced shallot, and rosemary sprigs. Cook until fragrant and the shallot is softened about 2-3 minutes.
Step 3: Deglaze with wine
Add the white wine (or broth) and let it simmer for 2-3 minutes to reduce slightly.
Step 4: Add the cream
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Step 5: Flavor the sauce
Add the grated Parmesan cheese, lemon juice, lemon zest, and red pepper flakes (if using). Stir until the cheese is melted and everything is well combined. Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Add the ravioli
Gently add the cooked ravioli to the sauce, tossing lightly to coat them evenly. If needed, use a splash of reserved pasta water to adjust the sauce consistency. Let the ravioli warm in the sauce for 1-2 minutes.Garnish with fresh parsley or chives.
Notes
Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
How To Make Panera Strawberry Banana Smoothie At Home
This Strawberry Banana Smoothie tastes like a Panera Smoothie! This recipe is perfect for those chaotic mornings when you need something quick and portable for “on-the-go” breakfast. Rather than skip breakfast, grab a couple of yummy breakfast cookies, or better yet, whip up a smoothie like this Panera Copycat.
Smoothies are a great way to get your daily servings of fruits and veggies while also being a busy bee. From leaving for work extra early to prepare for that presentation, to dropping the kids off at school, to hitting up the gym at 5 am before you tackle your day, let’s face it, sitting down and enjoying breakfast just isn’t realistic. But when you do have time, this recipe can be enjoyed when you can mindfully savor every lick, sip, and slurp.
How To Make a Panera Bread Strawberry Banana Smoothie Recipe
Making your very own Panera Strawberry Banana Smoothie at home is easy!
Let’s start with the ingredients.
Fruit: Strawberries & Bananas
For this recipe, I chose frozen strawberries and bananas. You could also use strawberry puree, or fresh strawberries and bananas in this recipe. I prefer to use frozen fruit so I do not need any ice.
Make this a Panera Strawberry Smoothie by omitting the bananas or a Peanut Butter Banana Smoothie by omitting the strawberries and adding a spoonful of peanut butter! Note, that the nutrition facts for your smoothie will change depending on what fruits and ingredients you use.
Liquid: Milk of Choice
My milk of choice is soy milk for its flavor and nutritional value. You could use almond milk, oat milk, coconut milk, or cow’s milk in this fruit smoothie recipe.
Sweetness: Dates
This sticky & sweet dried fruit is my go-to sweet addition to my smoothies. At times, I might even use date syrup. Some other sweet choices include maple syrup, honey, or (my gosh) refined sugar. My sweetener choice is based on the flavor profile of the smoothie but also my mood!
Example: I might use maple syrup in a banana oatmeal smoothie to give it an extra “breakfasty” taste.
Fat: Nut Butter or Fat Plain Greek Yogurt
Fat is essential for my creamy smoothies. Have you ever made a smoothie and it was all foam?! I have, and there is nothing I despise more (being a little dramatic here but it really is disappointing).
There are a few explanations for the foam (which I will definitely be diving into in a future blog post) but I stick to one rule to prevent foam and ensure creaminess, always add fat. Insoluble fiber does not dissolve in water and is often the culprit of foaminess. Insoluble fiber can be found in many fruits and vegetables that we put in our smoothies.
Adding fat is one of my best tips to prevent the fiber from foaming up! But really, I also love the taste and satiation the added fat brings!
Some other fats that are excellent in a healthy smoothie include:
Whole milk, which also functions as a liquid
Avocado, which is especially delicious when combined with blueberries
Full-fat plain Greek yogurt
Nuts and/or seed butter. One of my favorite nut/seed butter to use is Almond. I just love the taste of almond butter in a smoothie, especially when paired with almond extract. It is the perfect subtle flavor that has the taster going, hmmmmm yummy, that’s so good, what is that flavor I am tasting?!
Protein Powder or Collagen Powder Add Ins
I like to add protein powder to most of my smoothies. The added protein keeps me satisfied and helps me meet my protein needs for the day! One of my favorite delicious breakfast hacks is to include at least 30g of protein in my healthy breakfast meal!
To help me keep track of my protein I use the food diary also known as MyFitnessPal exercise tracker (in my opinion the best macro tracking app). It helps me stay on top of the grams of protein I am consuming throughout the week. Plus, it’s free!
More Ingredient Add Ins
More Strawberry Banana Smoothie with Delicious Add-Ins!
Creatine: 3-5g of creatine is ideal for supporting muscle strength and recovery, especially if you’re on a fitness journey. This flavorless addition blends easily without altering the smoothie’s creamy texture.
Chia & Flax Seed Mix: Combining chia and flax seeds provides a powerful mix of omega-3 fatty acids, fiber, and protein. Together, they support heart and digestive health, help keep you full longer, and add a gentle nutty flavor that complements the smoothie’s sweetness. Just a tablespoon or two is all you need!
Apple Juice or Fruit Juice: A splash of apple juice or any preferred fruit juice adds a natural sweetener, intensifying the fruity flavors.
Coconut Yogurt: For a creamy smoothie with a tropical twist, mix in a spoonful of coconut yogurt.
Frozen Cauliflower: Adding a handful of frozen cauliflower florets or riced cauliflower is a clever way to thicken your smoothie without extra sugar or calories. Cauliflower is packed with vitamin C, fiber, and antioxidants, making your smoothie creamy, nutrient-dense, and you still have a super delicious smoothie.
Honey or Maple Syrup: A drizzle of honey or maple syrup can add subtle natural sweetness without overpowering the fruit flavors.
Step By Step Instructions
Step 1: Add All Ingredients
Place all your measured ingredients into a blender. This could include fruits, liquids, yogurt, and any additional flavorings or supplements.
Step 2: Blend the Ingredients
Secure the blender lid and blend until the mixture is smooth. Check for any unblended chunks and blend again if needed.
Step 3: Taste and Adjust
Give your smoothie a taste and adjust based on your preferences:
Too thick? Add a bit more soy milk (or your preferred liquid).
Too thin? Add more yogurt or ice to thicken it up.
Not sweet enough? Add a date or a small amount of sweetener.
Serving Suggestions
Take your smoothie to the next level with these creative serving ideas:
Classic Glass: Serve in a chilled glass with a straw or fruit garnish.
Smoothie Bowl: Pour into a bowl and top with granola, fruit, or seeds.
On-the-Go: Pour into a thermos for an easy, portable snack.
Layered: Feeling extra? Combine two smoothie flavors for a fun layered effect.
Frozen Popsicles: Perfect for leftovers! Pour into popsicle molds and freeze for a cool treat.
Speaking of Leftovers
In addition to making Frozen Popsicles, you can also try these other options:
Refrigerate: Store in the fridge for a quick snack later. I prefer smoothies fresh, but it’s a good option for short-term storage!
Freeze in Ice Cube Trays: Pour into ice cube trays and freeze. Later, blend the smoothie cubes with milk and fresh fruit for an easy, ready-to-go smoothie.
3pitted medjool dates If not pitted, remove the pit in advance
2cupunsweetened soy milk
5tbspprotein powderunflavored, strawberry, or vanilla
¼cupfull-fat plain Greek yogurt
Instructions
Step 1: Add All Ingredients
Place all your measured ingredients into a blender. This could include fruits, liquids, yogurt, and any additional flavorings or supplements.
Step 2: Blend the Ingredients
Secure the blender lid and blend until the mixture is smooth. Check for any unblended chunks and blend again if needed.
Step 3: Taste and Adjust
Give your smoothie a taste and adjust based on your preferences:Too thick? Add a bit more soy milk (or your preferred liquid). Too thin? Add more yogurt or ice to thicken it up. Not sweet enough? Add a date or a small amount of sweetener.
Notes
Tip: If you like your smoothie thinner add more soy milk 1 TBSP at a time until your desired consistency. Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.
Did you grow some epic lemon cucumbers this year and find you have an excess amount? Or perhaps you picked up some lemon cucumbers from the farmers market and are now scratching your head about what to do with them.
Lemon cucumbers make excellent additions to salads, salsas, or sliced over sandwiches. But before I dive into 8 ways to use up your excess lemon cucumbers this summer, let’s cover some frequently asked questions!
FAQ (Ask a Dietitian!)
Some frequently asked questions about lemon cucumbers.
Do Lemon Cucumbers Taste Like Lemons?
No, lemon cucumbers do not taste like lemons. Theey have a mild, refreshing flavor, much like traditional fresh cucumbers.
What is lemon cucumber good for?
Lemon cucumbers are just like any other regular cucumber, like english cucumbers, they are amazing in salads, sandwiches, as a dipper, or pickled
Can you eat raw lemon cucumbers?
Yes, you can eat raw lemon cucumbers. I actually prefer to eat lemon cucumbers raw. That being said, you can also eat lemon cucumbers dehydrated, grilled, or roasted.
Are lemon cucumbers burpless?
Lemon cucumbers are burpless, meaning they are non-bitter and contain very little cucurbitacin. Cucurbitacin is the compound that causes bitterness in cucumbers.
8 Easy Lemon Cucumber Recipe Ideas
Now, here are some easy healthy recipes that you can use with your next batch of lemon cucumbers or any other garden cucumbers you might have on hand.
Lemon Cucumber Salad
Maybe one of the easiest methods of using lemon cucumbers is in a simple salad. Just chop up your lemon cucumbers, add 1, 2, or 3 additional veggies, fruit, or herbs, then dress it up with an easy lemon vinaigrette made with fresh lemon juice, lemon zest, and olive oil. Champagne vinegar or any other wine vinegar also makes for an excellent vinaigrette. Check out how I use lemon cucumbers in this recipe, Easy Lemon Cucumber Salad with Lemon Vinaigrette.
Lemon Cucumber Salsa
Use lemon cucumbers like pepper or other cucumber varietal and add it to your salsa and pico de gallos. I love to take some sungold cherry tomatoes from my garden, chop them, and mix them into my lemon cucumber pico de gallo. The colors are like sunshine.
Chopped Lemon Cucumbers in Simple Salads a Grain Bowl
When making a nutritious grain bowl, simply include some chopped lemon cucumbers. I might further spice it up with a little red chili flakes. Check out how you can use lemon cucumbers in this Greens and Ancient Grains Bowl.
Sliced in a Sandwich
Lemon cucumbers are the perfect size to add to a sandwich. Slice the lemon cucumbers in thick rounds and add them to your sandwich. They add a wonderful cucumber crunch. Try a combination of flavors like seeded whole wheat bread, with a spread of pesto, sliced cucumbers, tomatoes, bell peppers, spinach, and oven-roasted turkey breast or baked tofu.
Have a killer glaze or sauce when cool would taste fantastic drizzled over sliced cucumbers? Use that with some lemon cucumbers like this Garlic Sweet Soy Glaze Recipe. Further elevate this simple side with fresh herbs like mint, basil leaves, or cilantro.
Refrigerator Pickle Recipes
These arent your usual pickles, they are refrigerator pickles using lemon cucumabers! Easy Lemon cucumber pickles are a super easy recipe. I love to use white vinegar, white wine vinegar, or apple cider vinegar with my cucumber slices when making pickles. You can easily make quick pickles with water, vinegar, and salt.You can also include ingredients like celery seeds, red onion, fresh dill and a tbsp of mustard seed.
Dehydrated into “chips”
Lemon cucumber chips are innovative, fun, and a healthier alternative to potato chips. However, I do enjoy a little of both, the refreshing cucumber chip alongside a salty and crunchy potato chip with a little cool ranch dip!
Lemon cucumber water offers a light lemon flavor, enhanced by slices of whole lemon, fresh basil, or mint leaves for a refreshingly hydrating twist. Perfect for a flavorful, cooling drink on a hot summer day.
Featured and More Recipes
Lemon cucumber versatility and ability to enhance both taste and aesthetics of recipes make lemon cucumbers an exciting ingredient to explore across a wide range of culinary creations. Happy Cooking!
Roasted Jalapenos: An Easy Recipe for Salsa or Sauce
Check out this super easy and simple roasted jalapeno recipe. It is perfect for making an easy roasted jalapeno hot sauce!
In addition to a delicious hot sauce, Oven-Roasted jalapeños make delicious salsa and other yummy sauces. But don’t stop there, they can be used as a spicy kick in a marinade, a topper for rice or tacos, and even in soup!
I love how the roasted jalapenos add a smoky flavor to whatever dish you add them to.
Why You Will Love Roasted Jalapeno Peppers
I love to make roasted jalapenos for my roasted jalapeno hot sauce recipe. However, they are good for so many more reasons.
Versatility: Perfect in salsas, sauces, dips, or as a topping for burgers, nachos, and more.
Customizable Heat: Control the spice level by removing or keeping the seeds.
Simple to Make: Easy to roast in the oven, grill, or even stovetop.
How to Use Roasted Jalapeño Peppers
Salsas: Add roasted jalapeños to homemade salsa such as jalapeno salsa with roasted garlic cloves, lime juice, and cherry tomatoes, or mix them into a mango habanero salsa for a smoky, spicy kick.
Black Beans Side Dish: Adding oven-roasted jalapenos is a simple way to give black beans extra flavor.
Tacos: Enhance your tacos by adding oven-roasted jalapeños for a spicy flavor
Nachos: Toss roasted jalapeños into oven-baked nachos, either with the tortilla chips and toppings or after for added spice.
Burgers and sandwiches: Add to burgers and sandwiches for a kick
Eggs: Stir into scrambled eggs and omelets for a spicy take on breakfast
Hot Sauces: I love using my food processor to whip up a variety of sauces and salsas featuring oven-roasted jalapeños
Creamy sauces and Dips: Create a spicy cashew green sauce to pair with roasted veggies, baked fish, or tofu for a deliciously vibrant dip.
Tools
Roasting Pan or baking sheet
optional: Parchment paper
Rubber Spatula
Measuring Spoons
Ingredients
Raw Jalapeños: Fresh, firm peppers are best. Keep them whole or halve them, and remove seeds for less heat.
Olive Oil: A light drizzle helps the jalapeños roast evenly and enhances their smoky flavor.
Salt (Optional): Adds seasoning to balance the spice, or customize with other spices like garlic powder or cumin.
Step By Step Instructions
Follow my easy method for making the best-roasted jalapeño peppers.
Step 1: Preheat your oven Set the oven to 425°F (220°C).
Step 2: Prepare the jalapeños Wash and dry the jalapeños. You can either leave them whole or cut them in half lengthwise. Option to remove the seeds and ribs to reduce the spiciness.
Step 3: Toss in oil In a large bowl, drizzle olive oil over the jalapeños and toss to coat evenly. Sprinkle with salt if using.
Step 4: Roast Place the jalapeños on a roasting pan or baking sheet in a single layer, cut side down if halved. Roast for 15-20 minutes or until the skin blisters and the peppers become slightly charred.
How To Store
Once the jalapenos have cooled, place them in an airtight container and store them in the refrigerator for up to 1 week.
Flash Freeze (Optional): Spread the cooled jalapeños on a baking sheet in a single layer and freeze them for 1-2 hours. This prevents them from sticking together later.
Transfer to Freezer Bags: After freezing, place the jalapeños in a resealable freezer-safe container. Remove as much air as possible. Keep in the freezer for up to 6 months.
Bonus Ways to Make Roasted Jalapeños
Try these alternative methods to make it easy to roast jalapeños no matter what equipment you have on hand!
Grill Method:
Preheat the grill to medium-high heat. Place whole or halved jalapeños directly on the grill grates. Grill for 5-10 minutes, turning occasionally, until the skin blisters and chars.
Stovetop Method:
Heat a cast iron skillet over medium-high heat. Place whole or halved jalapeños in the dry pan and cook for about 5-8 minutes, turning occasionally, until the skin blackens and the peppers soften.
Air Fryer Method: (My Fave)
Preheat the air fryer to 375°F (190°C). Arrange the whole or halved jalapeños in the air fryer basket. Cook for 8-10 minutes, shaking halfway through, until blistered and slightly charred.
Make A Roasted Jalapeno Hot Sauce (No-Recipe Recipe)
Roast a handful of roasted jalapeños (6-8), andkeep seeds if you want extra heat. Toss them in a blender with a couple of garlic cloves, a about 1/2 cup of vinegar (white or apple cider or both!), 1-2 tbsp honey for sweetness, and ~1/2 tsp salt. Add a little water (2-4 tbsp) to get the consistency you like.
Blend those until smooth, adjusting salt and honey to taste. Pour it into a jar, and that’s it! You’ve got a smoky, tangy hot sauce to spice up tacos, eggs, grilled meats, or whatever you like.
This roasted jalapeno hot sauce will be kept in the fridge for up to two weeks!
Wash and dry the jalapeños. You can either leave them whole or cut them in half lengthwise. Option to remove the seeds and ribs to reduce the spiciness.
Step 3: Toss in oil
In a large bowl, drizzle olive oil over the jalapeños and toss to coat evenly. Sprinkle with salt if using.
Step 4: Roast
Place the jalapeños on a roasting pan or baking sheet in a single layer, cut side down if halved. Roast for 15-20 minutes or until the skin blisters and the peppers become slightly charred.
If you’re a fan of homemade pickles and love exploring fresh produce from farmer’s markets, you’re in for a treat with these lemon cucumber pickles recipes!
Here, I’m sharing my go-to method for making lemon cucumber pickles, a simple and refreshing refrigerator pickle recipe that’s perfect for preserving your market haul.
Despite their name, lemon cucumbers don’t taste like lemons, but their bright yellow color adds a sunny twist to the pickle jar. Thisis a great recipe for anyone looking to whip up crisp, tangy refrigerator pickles, and has an abundance of lemon cucumbers.
Why I Love This Recipe
Here are a few reasons why this recipe has become one of my favorites for quick pickles.
Unique ingredient: Lemon cucumber plants produce these fun, round cucumbers that look like lemons but have the classic mild cucumber taste. This is also a perfect recipe for small batches if you only have a few lemon cucumbers.
Easy to make: This recipe requires minimal effort, and with just a few simple steps, you can enjoy homemade pickles in no time, no canning required.
Perfect snack and side: Pickles are my go-to for a quick, tangy snack or an easy side dish. They add the perfect burst of flavor and crunch to any meal.
Tools
1 quart jar or 2 pint jars (or mason jar)
Small saucepan
Slicing knife
Ingredients
4-5 lemon cucumbers, washed and sliced
1 cup white vinegar
1/2 cup apple cider vinegar or rice vinegar
1 cup water
2 tablespoons honey or sugar
1 tablespoon mustard seed
1 tablespoon salt
Step-By-Step Instructions
Prepare the cucumbers: Wash cucumbers thoroughly, then slice them into thin rounds or spears, depending on your preference.
Make the brine: In a small saucepan, combine the white vinegar, rice vinegar, water, sugar, mustard seed, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve completely.
Cool the brine: Remove the saucepan from heat and let the brine cool to room temperature.
Pack the jars: While the brine cools, place the sliced cucumbers into a clean quart jar (or divide between 2-pint jars), packing them in snugly.
Add the brine: Once the brine has cooled, pour it over the sliced cucumbers, making sure they are completely submerged. Seal the jar(s) tightly with a lid.
Refrigerate: Place the jar(s) in the refrigerator for at least 24 hours to let the flavors develop. The pickles will be ready to enjoy after this time, but the flavor will continue to improve over the next few days.
Recipe Variations
Here are several simple ways to switch up this lemon cucumber pickles recipe:
Add veggies: For extra crunch, toss in a handful of cauliflower florets or green beans along with the cucumber slices for a colorful, tangy pickle mix.
Garlic twist: Add a clove of garlic to each jar for a bold, aromatic flavor that complements the lemon cucumbers.
Spice it up: Drop a tsp of black peppercorns into the brine for a subtle hint of spice and extra depth to the pickles.
More Sweetness: Add 1-2 more tablespoons of honey or maple syrup to the brine for bread and butter pickles.
Fresh herbs: Add sprigs of fresh dill, thyme, bay leaf, or even rosemary to infuse the pickles with herbal flavors.
Spicy kick: Include a few slices of fresh jalapeños or a pinch of red pepper flakes for some heat.
Onion slices: Thinly slice red or yellow onions and layer them with the cucumbers for added flavor and texture.
Serving Suggestions
Try these ideas to enjoy your lemon cucumber pickles with even more flavor:
Slice lemon: Add a thin slice of lemon to your jar for a citrusy twist and extra brightness.
Charcuterie board: These pickles make a great addition to any charcuterie board, bringing a refreshing crunch alongside cheeses and meats.
Potato salad: Chop the pickles and mix them into potato salad for a tangy, crunchy upgrade.
My Favorite: Top white rice, eggs, or spicy tuna with a generous spoonful of these lemon cucumber pickles.This is my absolute go-to for a quick meal.
Drizzle with soy sauce and sesame oil, sprinkle with sesame seeds, and finish with fresh basil. The tasty pickle adds a burst of flavor that perfectly complements this savory meal.
Wash cucumbers thoroughly, then slice them into thin rounds or spears, depending on your preference.
Make the brine:
In a small saucepan, combine the white vinegar, rice vinegar, water, sugar, mustard seed, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar and salt dissolve completely.
Cool the brine:
Remove the saucepan from heat and let the brine cool to room temperature.
Pack the jars:
While the brine cools, place the sliced cucumbers into a clean quart jar (or divide between 2-pint jars), packing them in snugly.
Add the brine:
Once the brine has cooled, pour it over the sliced cucumbers, making sure they are completely submerged. Seal the jar(s) tightly with a lid.
Refrigerate:
Place the jar(s) in the refrigerator for at least 24 hours to let the flavors develop. The pickles will be ready to enjoy after this time, but the flavor will continue to improve over the next few days.
Easy Cheesy Corn Casserole: A Healthy Recipe without Jiffy
This Easy Healthy Corn Casserole is an ode to beloved Thanksgiving sides, combining sweet corn flavor and healthy veggies for a delightful dish.
With a fresh twist on tradition, this perfect side dish features tender zucchini and sweet corn, offering a unique spin on a cherished holiday favorite. Simple to prepare, this versatile casserole pairs beautifully with various entrees and is ideal for a potluck luncheon or your Thanksgiving dinner.
Whether served hot or at room temperature, this Easy Cheesy Corn and Zucchini Casserole is sure to be a hit on your holiday table.
Why I Love This Recipe
This Cheesy Corn and Zucchini Bake is one of my go-to dishes for a holiday meal.
Here’s why this recipe has become one of my beloved go-to dishes:
Versatile: You can use fresh, frozen, or canned ingredients, making it adaptable.
Quick and Easy Recipe: Minimal prep with simple steps makes this a time-saving recipe.
Veggie-Packed: It sneaks in vegetables like zucchini boosting nutrition. You can even use another veggie such as frozen riced cauliflower or shredded carrots, this also makes this recipe versatile.
Customizable: Easily adapted to be gluten-free, dairy-free, or vegan.
Comforting: The creamy cheese and tender zucchini create a warm and cozy dish that brings comfort to the holiday spread.
Kitchen Tools for This Recipe
Mixing bowls: One large bowl is used to combine the wet and dry ingredients.
Rubber Spatula or wooden spoon: This is used to stir and fold the ingredients together.
Measuring cups and spoons: Measure out the flour, cornmeal, baking powder, baking soda, and other ingredients accurately.
10″x8” casserole dish: For baking the casserole.
Grater: To grate the zucchini and cheese.
Towel or cheesecloth: Forsqueezing out excess moisture from the zucchini.
Toothpick: To test the doneness of the casserole.
Healthy Corn Casserole Ingredients
Corn – I use canned whole-kernel corn for ease, but fresh or frozen corn works too. Just be sure to thaw if frozen or cook if fresh.
Zucchini – Fresh or Frozen works. This ingredient adds moisture and texture to the bake. Grated and squeezed to remove excess liquid.
Greek Yogurt – Full-fat Greek yogurt makes the casserole rich and creamy.
Olive Oil – I love the flavor of olive oil, but melted coconut oil works as a great alternative.
Eggs – They help bind everything together and give the bake structure.
Milk – I like to use 2% milk, but any milk you prefer will work.
Cornmeal – This gives the bake a slight cornbread-like texture.
All-purpose flour – Helps balance out the cornmeal for a perfect texture.
Baking Powder and Baking Soda
Honey – Just a touch of sweetness to balance the savory flavors.
Mozzarella and Cheddar Cheese – The ultimate cheesy combo for that irresistible top layer.
Black Pepper – A little seasoning to bring out all the flavors.
Fresh Green Onion, Fresh Cilantro, or Parsley – Adds freshness and a pop of color for garnish.
Ingredient Substitutions
Here are some easy swaps to suit your pantry or dietary needs:
Vegan Substitutions:
Greek Yogurt: Swap with unsweetened almond or coconut yogurt for a dairy-free alternative.
Eggs: Use flax eggs (1 tbsp ground flax seed mixed with 3 tbsp water per egg) or a store-bought egg replacer.
Milk: Substitute with almond, soy, or oat milk to keep it dairy-free.
Cheese: Use vegan mozzarella and cheddar-style cheeses, such as those from Daiya or Violife, for that creamy, cheesy finish.
Gluten-Free Substitutions:
All-Purpose Flour: Replace it with a gluten-free all-purpose flour blend.
Cornmeal: Ensure the cornmeal is certified gluten-free, as some brands may be cross-contaminated with gluten-containing grains.
Step-By-Step Instructions
Step 1: Preparation Time
Start by preheating your oven to 350°F. Grease a 2 1/2 quart (10”x8”) casserole dish with cooking spray or a bit of unsalted butter.
Step 2: Prepare the Zucchini
Grate the zucchini, then use a clean towel to squeeze any excess moisture. If using frozen zucchini, thaw it completely and drain off any excess liquid. This step is crucial to prevent the corn bake from becoming too watery.
Step 3: Wet Ingredients
In a large mixing bowl, whisk together the beaten eggs, full-fat Greek yogurt, olive oil (or melted coconut oil), 2% milk, and honey until smooth.
Step 4: Dry Ingredients
In a medium bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Fold in the Corn Mixture
Gently fold in the grated zucchini and whole-kernel corn (canned corn or fresh corn can be used). Mix until everything is well distributed.
Step 7: Pour and Top
Pour the corn mixture into the prepared baking dish. Spread it out evenly and then sprinkle the shredded mozzarella and cheddar cheese on top.
Step 8: Baking Time
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9: Garnish and Serve
After baking, garnish with freshly chopped green onion, cilantro, or parsley. Let the corn bake cool for about 10-15 minutes before serving.
How To Store Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3-4 days.
Start by preheating your oven to 350°F. Grease a 2 1/2 quart (10”x8”) casserole dish with cooking spray or a bit of unsalted butter.
Step 2: Prepare the Zucchini
Grate the zucchini, then use a clean towel to squeeze any excess moisture. If using frozen zucchini, thaw it completely and drain off any excess liquid. This step is crucial to prevent the corn bake from becoming too watery.
Step 3: Wet Ingredients
In a large mixing bowl, whisk together the beaten eggs, full-fat Greek yogurt, olive oil (or melted coconut oil), 2% milk, and honey until smooth.
Step 4: Dry Ingredients
In a medium bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Fold in the Corn Mixture
Gently fold in the grated zucchini and whole-kernel corn (canned corn or fresh corn can be used). Mix until everything is well distributed.
Step 7: Pour and Top
Pour the corn mixture into the prepared baking dish. Spread it out evenly and then sprinkle the shredded mozzarella and cheddar cheese on top.
Step 8: Baking Time
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9: Garnish and Serve
After baking, garnish with freshly chopped green onion, cilantro, or parsley. Let the corn bake cool for about 10-15 minutes before serving.
