Charred Beef Steak and Veggies with Orzo Pasta

For an easy way to entertain, bring dinner to the table in this all-in-one platter presentation. This Health Check reviewed recipe is as beautiful to behold as it is to eat.

Prep Time: 20 mins. | Cook Time: 2o mins. | Serves: 4


1/2 cup sodium-reduced chicken broth 125 mL
1/4 cup liquid honey 50 mL
2 tbsp olive oil 30 mL
1/2 tsp EACH dried Italian herb seasoning, 2 mL
salt and pepper
2 sweet red peppers cut into chunks 2
2 cups mushrooms, halved 500 mL
1 small zucchini, thinly sliced 1
1 lb. Beef Top Sirloin Grilling Steak, 500 g (about 1-inch (2.5 cm) thick)
1 cup frozen corn kernels 250 mL
1½ cups dried orzo pasta 375 mL
2 green onions, thinly sliced 2
1/2 cup thinly sliced oil-packed sun-dried tomatoes 125 mL
1/4 cup grated Parmesan cheese 50 mL


  1. Whisk together chicken broth, honey, olive oil and Italian seasoning in bowl. Season with generous pinch of each salt and pepper.
  2. On large rimmed parchment paper-lined baking sheet, toss red peppers, mushrooms and zucchini with half the broth mixture. Set remaining broth mixture aside.
  3. Season beef with remaining salt and pepper; place on top of vegetables. Place under broiler about 3 inches (8 cm) from heat; broil until lightly charred, about 7 minutes. Remove from oven; toss vegetables and turn beef over. Return to oven and broil for 7 minutes. Remove steak and let rest. Stir corn into vegetables; broil until vegetables are charred and softened, about 5 minutes.
  4. Meanwhile, cook orzo according to package directions; drain and toss with remaining broth mixture, green onions, sun-dried tomatoes and Parmesan cheese. Spoon onto warm deep platter; top with charred mixed veggies. Thinly slice beef across the grain and arrange over veggies.
    BRIGHT IDEA: This recipe uses the oven broiler, to sear thick-cut steak and colourful veggies to perfection – all at the same time, in just one pan. Now that’s easy!

Nutritional Information

Per Serving (4 servings)
Calories: 623
Protein: 40 g
Fat: 15 g
Carbohydrates: 85 g
Fibre: 8 g



Caramelized Mushroom and Onion Dip

This caramelized mushroom and onion dip blends the meaty flavours of onions and mushrooms with the creaminess of fat free Greek yogurt. An added element is nutritional yeast, a great way to replace lost sources of vitamin B12 (found in meats), but also a way to really fill out the flavours in this dip.

Recipe and photo courtesy of Elizabeth of Guilty Kitchen.

Prep Time: 15 mins. | Cook Time: 25 mins. | Makes: 1 cup of dip.


2 tsp grapeseed oil or butter
1 large sweet onion, halved and sliced into thin half moons
1/3-1/2 cup beer
1/2 lb. White mushrooms, sliced thin
1 clove garlic, grated or minced
Sea salt
Fresh cracked pepper
1/3 cup plain 0% Greek yogurt
2 tsp nutritional yeast
1/4 cup green onions, sliced


1. Heat oil or butter in a heavy saucepan over medium high heat. Add onions and mushrooms. Cook for about 7 or 8 minutes or until most of the liquids have been cooked off and the veggies are beginning to stick to the pan.
2. Deglaze with the beer in two additions, making sure all the beer is gone before adding the second batch. Continue to cook down for approximately 20 minutes. The veggies should be browned and caramelized, the beer all gone.
3. Remove from heat and allow to cool slightly before transferring to a bowl.
4. Blend in remaining ingredients and stir.
5. Top with green onions and serve with crusty bread, naan or pita, chips, tortillas, etc.

Buffalo and Blue Cheese Stuffed Button Mushrooms

Recipe courtesy of Maggie of Pithy & Cleaver.

Prep Time: 10 mins. | Cook Time: 20 mins.


Olive oil
20 button mushrooms
3/4 cup chopped shallots
2 tbsp butter
1/2 lb great hill blue cheese or other mild blue cheese, crumbled
1/4 cup
franks redhot sauce
½ cup + ¼ cup panko, divided
*Additional Franks Redhot Sauce for serving


  1. Preheat oven to 375°F, and place a rack in the upper third of the oven.
  2. Clean mushrooms and remove stems. Cut ends from stems and chop finely. Chop two of the mushrooms finely as well. Dice shallots.
  3. Melt butter in a heavy 4 qt pan and add shallots. Sauté over medium-low heat until transparent and then add chopped mushrooms and stems. Saute until softened and remove pan from heat. Stir in blue cheese, Frank’s sauce, and 1/2 cup panko, stir until smooth.
  4. Grease a cookie sheet with olive oil. Brush mushroom caps with oil and spread out on cookie sheet. Fill each mushroom cap with a spoonful of the cheese stuffing, letting it mound just slightly on the top of the mushroom. Sprinkle the remaining panko over the top.
  5. Bake for 18-20 minutes, until mushrooms are soft. If you have a broiler, feel free to turn it on for a minute or two to crisp up the top, but watch it carefully.
    Serve with additional hot sauce.

Browned Butter Mushroom Ravioli with Sage

Not only does this unsealed approach make the ravioli easy to prepare, you get a higher mushroom-to-pasta ratio than with the traditional form, which is yet another reason for celebration.

Recipe courtesy of Charmian of The Messy Baker.

Prep Time: 15 mins. | Cook Time: 15 mins. | Serves: 4


1/4 cup butter
4 large sage leaves, whole (8 small is fine, too)
1 clove garlic, minced
4 cups sliced mushrooms (about 1/4-inch thick)
1 pinch fine sea salt
freshly ground black pepper
2 sprigs thyme, leaves removed (lemon thyme is lovely if you grow it)
2 tablespoons heavy cream (35%)
8 sheets pasta sheets, fresh is best but dried will do (about 4 inches square)
1/4 cup grated Parmesan


  1. Put a large pot of lightly salted water on to boil for the pasta.
  2. In a shallow skillet, melt the butter over medium high heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter turns brown and smells like toasted almonds. The sage should become crisp but not burned. Remove skillet from the heat. Place the sage leaves on a couple layers of paper towel to drain. Reserve 1 tablespoon of the browned butter for later.
  3. Return skillet to medium heat. Sautée the garlic in the browned sage butter until it becomes soft. Add the mushrooms and increase the heat to medium-high, adding a pinch of sea salt and a generous grinding of fresh black pepper. Cook the mushrooms until soft, about 3 to 5 minutes. Stir in the thyme and cream, and cook until the cream has thickened a bit, about 2 minutes. Keep warm on low while you tend to the pasta.
  4. When the water reaches a full, rolling boil, cook the pasta to the al dente stage. Timing varies depending on whether you are using fresh or dried pasta. Drain the pasta being careful not to tear it. Torn sheets can be used as the bottom layer, so don’t tell anyone if a sheet or two rips a bit.
  5. Set out four plates and place one sheet of pasta in the middle of each. Spoon 1/4 of the mushroom mixture on eat sheet of pasta and sprinkle with 1 tablespoon of Parmesan. Top with a second sheet of pasta. Drizzle with some of the browned butter. Garnish with a fried sage leaf. A dusting of more freshly ground pepper is nice, but not necessary. Serve immediately.

Brown and Wild Rice Mushroom Risotto

Recipe by Darina of Gratinee.

Prep Time: 15 mins. | Cook Time: 55 mins. | Serves: 4


1 cup brown rice with wild rice
½ medium onion, finely diced
1 large garlic clove, minced
2 tablespoons butter
1 tablespoon olive oil
¼ cup white wine
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
750 grams mixed organic baby mushrooms, such as crimini, button, chanterelle
1 litre chicken or vegetable stock
½ cup freshly grated pecorino romano cheese
1 teaspoon chopped fresh parsley


1. Heat the stock to a simmer in a large saucepan on the stove. Add 1 tablespoon of the butter and the oil to a large saucepan on high and cook until melted and bubbly. Add onion and cook until softened, about 3 to 5 minutes. Add garlic and stir.
2. Add rice and coat thoroughly with the fat. Add a bit of the salt and pepper. Pour wine over rice and cook for a couple of minutes until some of the alcohol boils off.
3. Add two ladlefuls of the stock to the rice and stir well. Stir frequently as the stock starts to boil off and the rice begins to get soft. Add the mushrooms.
4. Keep adding the stock by ladleful, stirring every couple of minutes until all the stock is absorbed and the rice is thoroughly cooked through. This will take at least half an hour to forty minutes with brown rice. If you run out of stock, add a bit of hot water.
5. Toss in the butter, cheese and parsley and stir to combine. Divide equally among four plates and serve immediately. Can be served with extra cheese as a garnish.