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



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.

Blended Lasagna Roll Ups

Lasagna noodles are spread with a ricotta and spinach mixture and a blend of ground beef and mushrooms, then rolled up tight and topped with your choice of sauce.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 20 mins. | Cook Tike: 45 mins. | Makes: 12 lasagna rolls.


½ lb.  mushrooms, finely chopped
½ lb.  lean ground beef
1 small onion, chopped
1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
1½ cups ricotta cheese
1 egg, lightly beaten
1 tsp Italian seasoning
12 lasagna noodles, cooked per package instructions
2 cups spaghetti or marinara sauce
1 cup shredded mozzarella


1. Preheat oven to 350°F.
2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large skillet, cook meat, mushrooms and onion.
4. In a bowl combine thawed spinach, ricotta cheese, egg and Italian seasoning. Mix well. Add to skillet with meat and mushrooms, stir until combined.
5. Spread meat and ricotta mixture over each cooked lasagna noodle. Carefully roll up tightly.
6. Pour 1 cup of spaghetti sauce into bottom of baking dish. Place all rolls seam side down in dish. Top rolls with remaining sauce and shredded mozzarella.
7. Cover and bake for 30-35 minutes.

Blend and Extend Braised Beef Cheek with Portabella Mushroom Ravioli with Beer Consomme

This Blend & Extend recipe was developed for FBC2014 by Executive Chef Ned Bell of Four Seasons Vancouver and YEW Seafood + Bar.

Prep Time: 1 hr. | Cook Time: 3 hrs. 30 mins. | Serves: 4
Tip: For this recipe it is best to braise the beef cheeks and make the mushroom broth one day in advance.


1/2lb beef cheek, excess fat trimmed off
2cups beef stock
2cups water
3pc Portabella mushrooms, stems and gills removed, coarsely chopped
1pc medium white onion, coarsely chopped
1pc carrot, coarsely chopped
1stalk celery, coarsely chopped
1pc small tomato, coarsely chopped
4clove garlic, crushed
2tbsp grated parmesan
1pc egg, lightly whisked (egg wash)
1sprig thyme
1tbsp flour, for dusting
1/2lb pasta dough, rolled thin as possible, and cut into 3” rounds
1btl your favourite dark lager beer
1/2cup red wine
Olive Oil
Salt & Pepper


1. Preheat oven to 300 F
2. Season the beef cheeks with salt and pepper. Place a large saucepot on medium high heat, add one tablespoon of olive oil, and brown both sides of the beef cheeks. Remove the beef cheeks from the pot and reduce the heat to medium, add half of each of the carrot, onion, celery and garlic, brown the vegetables off in the pan then deglaze with the red wine. When the wine has reduced by two thirds add the stock, tomato, thyme and beef cheeks back into the pot.
3. Bring the pot of beef cheeks to a low simmer, cover and place in the oven for 2-3 hours or until cheeks are fork tender.
4. While the cheeks are cooking heat a tablespoon of olive oil on high heat in another sauce pot. Saute the mushrooms in the sauce pot until they are golden brown and tender. Remove half of the mushrooms and put aside.
5. Lower the heat and add the remaining onion, carrot, celery and garlic to the pot with the mushrooms, cook until the onions are translucent.  Add the water to the pot and simmer the mushrooms and vegetables slowly for one hour, strain the stock and keep aside.
6. When the cheeks are ready remove them from the liquid and allow them to cool, strain the broth and keep it aside. Add some of the beef cheek braising liquid to the mushroom broth for body and flavor.
7. Shred the beef cheeks along with the reserved sautéed mushrooms, mix them together and season with salt and pepper to taste. Add the parmesan cheese to the shredded cheeks and a splash or two of the leftover braising liquid. (this is your ravioli filling)
8. Lay out the pasta rounds on a lightly floured surface and place a spoonful of the cheek filling on top of half of them. Brush the remaining pasta rounds with the egg wash and place on top of the cheeks, pinching the edges of the dough together to create your raviolis.
9. Blanch the raviolis in boiling, salted water for 2 minutes or until pasta is tender.
10. Heat the mushroom/beef broth until it boils, add the beer to taste and serve over the cooked raviolis.


Beef and Mushroom Bolognese

The beefiness of the mushrooms makes it an easy swap-out that hardly makes a difference in taste, but bumps up nutrition and we really enjoyed the textural change as well.

Recipe and photo by Kelly of The Gouda Life.

Prep Time: 20 mins. | Cook Time: 1 hr. 10 mins. | Serves: 6-8


2 tbsp olive oil
salt and pepper
2 large carrots, peeled and rough chopped
2 celery stalks, cleaned and rough chopped
1 large onion, rough chopped
2 large cloves garlic
1 lbs cremini mushrooms, rough chopped
1 1/2lbs lean ground beef
1 (156mL) can tomato paste
2 cups red wine or beef stock
4 sprigs thyme
500g fettuccini/linguinie/bucatini
1/2 cup Parmesan cheese
basil or parsley, to garnish
red pepper flakes, to garnish



1. Place the carrots, celery, onion and garlic in a food processor or blender and puree until smooth.
2. Heat olive oil in a large sauce pot/dutch oven over med-high heat. Add the vegetables puree and cook, stirring every so often, until the liquids have reduced and the veggies are starting to brown and dry out. Add in the mushrooms and cook, stirring occasionally, until the liquids from the mushrooms has been released and reduced, about 10-15 minutes. Add in the beef and a few generous pinches of salt. Cook until the beef is cooked through and everything is golden brown and fragrant, another 10-15 minutes.
3. Add in the tomato paste and cook until it’s turned a deep brick red, 5 minutes. Pour in the wine and stir, scraping up any browned bits stuck to the bottom of the pot. Bring to a gentle simmer until wine is almost reduced completely. Taste for salt and add a few more pinches if necessary. Add in just enough water to cover the meat/mushrooms by 1/2″. Cook until that water has reduced and sauce is rich and delicious.
4. While the sauce cooks, bring a pot of well-salted water to a boil and cook the pasta to al dente according to package instructions. Reserve 1/2 cup of the starchy pasta cooking water.
5. Strain the pasta and dump into the sauce. Toss with a few tbsp of the reserved pasta water and Parmesan until the sauce is evenly distributed. Add more water if it gets too tight.
Divide among bowls and serve with fresh ground pepper, minced parsley or basil and some red pepper flakes.