Creamy Lemon Butter Sauce for Lobster Ravioli

Creamy Lemon Butter Sauce for Lobster Ravioli

Lobster Ravioli Sauce Recipe

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. 

Sauce for Lobster Ravioli on a stoneware serving plate with a fo

Tools

  • Pasta Pot
  • Saute pan
  • Silicone spatula
  • Measuring cups and spoons
  • Zester 

 

ingredients for sauce for lobster ravioli

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 stockvegetable brothfish 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.

 

lobster ravioli in a pan with herbs and a creamy sauce

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.

deglazing pan with white wine

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.

Adding cream to the pan for sauce for lobster ravioli

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.

flavoring the sauce with red pepper flakes, herbs, and parmesan cheese

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.

lobster ravioli in a pan with herbs and a creamy sauce

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.

Sauce for Lobster Ravioli on a stoneware serving plate with a fo

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.
  • Along side a Caprese Salad Appetizer
    • 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.

lobster ravioli on a stoneware plate with a fork

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 milkcashew 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.

More Pasta and Noodle Recipes

Pasta with Goat Cheese Bake

Trader Joe’s Thai Wheat Noodles Peanut Stir Fry Recipe

Noodles with Spicy Tahini Stir Fry Sauce

 

Sauce for Lobster Ravioli on a stoneware serving plate with a fo

Creamy Lemon Butter Sauce for Lobster Ravioli

Sarah Harper MS, RD, LDN
Enjoy this Creamy Lemon Butter Sauce for Lobster Ravioli. Perfect for a cozy date night in!
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 2 servings
Calories 847 kcal

Equipment

  • Pasta Pot
  • saute pan
  • silicone spatula
  • measuing cups and spoon
  • zester

Ingredients
  

  • 1 package lobster ravioli
  • ¼ cup unsalted butter
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 2-3 sprigs fresh rosemary
  • ½ cup dry white wine
  • ½ cup reserved pasta water
  • ¼ cup heavy cream
  • ¼ cup grated parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ¼ tsp red pepper flakes
  • salt and pepper to taste
  • fresh parsley or chives for garnish

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 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.

Nutrition

Calories: 847kcalCarbohydrates: 60gProtein: 24gFat: 52gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 174mgSodium: 1026mgPotassium: 169mgFiber: 4gSugar: 5gVitamin A: 1333IUVitamin C: 6mgCalcium: 181mgIron: 14mg
Keyword 30 minutes or less
Tried this recipe?Let us know how it was!
How To Make Panera Strawberry Banana Smoothie At Home

How To Make Panera Strawberry Banana Smoothie At Home

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.

 

strawberry banana smoothie in a mason jar with strawberry garnish and props of strawberies and bananas

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 smoothiesHave 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!

ingredient in a blender for strawberry banana smoothie with pink strawberry protein powder

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.

 

strawberry banana smoothie poured into a mason jar

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.

 

strawberry banana smoothie in a mason jar with strawberry garnish and props of strawberies and bananas

More Recipes

Craving a Green Smoothie? Try my Green Breakfast Juice!

My favorite Berry Smoothie Recipe

My favorite smoothie bowl recipe

A Smoothie Article I wrote for educational purposes on how to make a fantastic smoothie.

Craving a dessert bar? Try my High Protein Cookies and Cream Bars!

strawberry banana smoothie in a mason jar with strawberry garnish and props of strawberies and bananas

Panera Strawberry Banana Smoothie Copycat Recipe

Sarah Harper MS, RD, LDN
Healthy, Quick and Delicious Smoothie for Breakfast, Snack or Dessert
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Dessert, Drinks, Snack
Servings 2 servings
Calories 344 kcal

Equipment

  • Blender

Ingredients
  

  • 1 cup frozen strawberries
  • 1 cup frozen bananas
  • 3 pitted medjool dates If not pitted, remove the pit in advance
  • 2 cup unsweetened soy milk
  • 5 tbsp protein powder unflavored, strawberry, or vanilla
  • ¼ cup full-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.

Nutrition

Calories: 344kcalCarbohydrates: 55gProtein: 23gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 263mgPotassium: 956mgFiber: 7gSugar: 38gVitamin A: 614IUVitamin C: 49mgCalcium: 377mgIron: 5mg
Keyword banana, blender, healthy, smoothie, strawberry
Tried this recipe?Let us know how it was!
8 Must-Try Lemon Cucumber Recipes

8 Must-Try Lemon Cucumber Recipes

Lemon Cucumber Recipes to Brighten Your Table

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!

 

Top down view of lemon cucumbers in a brown bowl atop an off white linen napkin. Half a lemon is sitting cut side up in the bowl.

 

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. 

 

A lemon cucumber sliced in half on a wooden cutting board. The knife is in the shot and some unsliced lemon cucumbers are off to the left.

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. 

 

Top down and close up view of lemon cucumbers on a blue plate

 

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

 

A top down view of lemon cucumber salad with sliced tomatoes, diced cucumbers, and green onion. A lemon wedge is to the left in the bowl.

 

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. 

 

 

Easy-Bake-Tofu-Grain-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.

Smoothies

Got an excellent cucumber smoothie recipe? Use lemon cucumbers. They taste fantastic in my Green Juice Smoothie: The Best Morning Juice recipe.

 

Green-Juice-Smoothie

 

A Refreshing Summer Side Dish

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.

 

Lemon Cucumber Pickles in a mason jar with 2 whole lemon cucumbers to the left of the jar

 

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! 

I use a NESCO Gardenmaster Pro to dehydrate my fruits and veggies. 

 

A plate of dehydrate cucumbers (cucumber chips) surround with a linin napkin, a bowl of ranch, and some green edible prop to the side. The plate is sitting on top of a two toned board.

 

Bonus: Infused Water

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!

 

top down of cucumber and corn salad in a white bowl, on a blue checker napkin.

Roasted Jalapenos: An Easy Recipe for Salsa or Sauce

Roasted Jalapenos: An Easy Recipe for Salsa or Sauce

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. 

 

Roasted Jalapenos on a baking sheet

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.

Roasted Jalapeno Hot Sauce in front of yellow flowers

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

c

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.

two images of roasted jalapenos. One before they are roasted and one after. They are on a baking sheet lines with parchement paper and cut in half

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.

 

Roasted Jalapeno Hot Sauce in front of yellow flowers

Make A Roasted Jalapeno Hot Sauce (No-Recipe Recipe)

Roast a handful of roasted jalapeños (6-8), and keep 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!

Check Out More Recipes with Jalapenos!

Jalapeno Pickled Eggs

Cilantro Cashew Sauce

Healthy Bacon Wrapped Jalapeno Poppers Air Fryer

Roasted Jalapenos on a baking sheet

Easy Oven Roasted Jalapenos

Sarah Harper MS, RD, LDN
Check out this easy recipe for oven roasted jalapenos
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course sauce
Cuisine American
Servings 4
Calories 37 kcal

Ingredients
  

  • 6-8 raw jalapeno peppers
  • 1-2 tbsp olive oil
  • ¼ tsp kosher salt

Instructions
 

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.

Nutrition

Calories: 37kcalCarbohydrates: 1gProtein: 0.2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 146mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 226IUVitamin C: 25mgCalcium: 3mgIron: 0.1mg
Keyword 30 minutes or less, 5-ingredient
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Easy Refrigerator Lemon Cucumber Pickles Recipe

Easy Refrigerator Lemon Cucumber Pickles Recipe

Easy Refrigerator Lemon Cucumber Pickles Recipe

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. This is a great recipe for anyone looking to whip up crisp, tangy refrigerator pickles, and has an abundance of lemon cucumbers. 

 

Top down view of lemon cucumbers in a brown bowl atop an off white linen napkin. Half a lemon is sitting cut side up in the bowl.

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

 

A lemon cucumber sliced in half on a wooden cutting board. The knife is in the shot and some unsliced lemon cucumbers are off to the left.

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.

Lemon Cucumber Pickles in a mason jar with 2 whole lemon cucumbers to the left of the jar

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. 

Top down view of lemon cucumbers in a brown bowl atop an off white linen napkin. Half a lemon is sitting cut side up in the bowl.

More Pickle Recipes You Will Love

Easy and Delicious Jalapeno Pickled Eggs Recipe

Easy Balsamic Pickled Red Onions and How To Use Them!

Homemade Pickled Beets with Mustard Seeds

Lemon Cucumber Pickles in a mason jar with 2 whole lemon cucumbers to the left of the jar

Lemon Cucumber Pickles Recipe

Sarah Harper MS, RD, LDN
This is a great recipe for anyone looking to whip up crisp, tangy refrigerator pickles, and has an abundance of lemon cucumbers. 
Prep Time 15 minutes
Resting time + Pickling Time 1 day 1 hour
Total Time 1 day 1 hour 15 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 6 servings
Calories 66 kcal

Equipment

  • 1 1uart Mason Jar or 2 pint jars
  • 1 small saucepan
  • 1 slicing knife
  • 1 Cutting board
  • 1 set of measuing spoons and cups

Ingredients
  

  • 4-5 lemon cucumbers
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • 1 cup water
  • 2 tbsp honey
  • 1 tbsp mustard seeds
  • 1 tbsp kosher salt

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.

Nutrition

Calories: 66kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 1171mgPotassium: 305mgFiber: 2gSugar: 9gVitamin A: 145IUVitamin C: 7mgCalcium: 39mgIron: 1mg
Keyword 5-ingredient
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Easy Cheesy Corn Casserole: A Healthy Recipe without Jiffy

Easy Cheesy Corn Casserole: A Healthy Recipe without Jiffy

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.

 

Cheese Corn Casserole in a Le Creuset casserole fish with a spoon carving into the bottom left corner of the golden corn casserole.

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″x8casserole dish: For baking the casserole.
  • Grater: To grate the zucchini and cheese.
  • Towel or cheesecloth: For squeezing 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.

wet ingredients for cheesy corn casserole in a glass bowl

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.

ingredients for healthy corn casserole in a bowl unmixed

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.

mixing the healthy corn casserole ingredients in a glass bowl

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.

sprinkling cheeses over top healthy corn casserole recipe

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.

plated healthy cheesy corn casserole with a fork

 

 

More Fabulous Holiday Side Dishes

Air Fryer Brussels Sprouts with Horseradish Aioli

Easy Roasted Sweet Potatoes and Brussels Sprouts

Kale Apple Walnut Salad With Creamy Walnut Dressing

 

plated healthy cheesy corn casserole with a fork

Cheesy Corn Casserole with Zucchini

Sarah Harper MS, RD, LDN
This Healthy Corn Casserole is loaded with veggies and topped with cheese for lots of flavor, nutrition, and wholesomeness.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 8
Calories 268 kcal

Equipment

  • mixing bowls
  • rubber spatula
  • measuring cups and spoons
  • 10" x 8" casserole dish
  • grater
  • towel
  • toothpick

Ingredients
  

  • ½ cup cornmeal
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 cup full-fat Greek Yogurt
  • ¼ cup olive oil
  • 2 large eggs, beaten
  • ½ 2% milk
  • 15 oz whole kernel corn, drained and rinsed 1 can (or 1 1/2 cups fresh or thawed frozen corn)
  • 2 cups grated zucchini, excess moisture squeezed out
  • ¼ tsp black pepper
  • 2 tbsp honey
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 2 tbsp fresh chives, cilantro, or parsley, finely chopped (for garnish)

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. 

Nutrition

Calories: 268kcalCarbohydrates: 27gProtein: 11gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 55mgSodium: 617mgPotassium: 248mgFiber: 1gSugar: 6gVitamin A: 241IUVitamin C: 6mgCalcium: 157mgIron: 1mg
Keyword casserole, cheese, cornbread, side dish
Tried this recipe?Let us know how it was!