Thu, 30 Jul 2026 12:55:17 -0400WeeblyWed, 29 Jul 2026 21:12:28 GMThttps://www.luckyplate.com/recipes/grilled-veggie-pastaIngredients
 
1/2 or 1 lb. chunky pasta 
 2 medium to large zucchini - slice in half
 2 red bell peppers - halved, seeds and stems removed
1-2 ears yellow corn
 1 cup jar marinated artichoke hearts, drained and chopped
 Cherry tomatoes, put on bamboo skewers
 Fresh oregano, chopped
 Feta cheese, crumbled
 Garlic granules
 Olive oil
 1 lemon
Red pepper flakes - optional
 
Instructions

Wash all veggies and process.
Preheat grill to high heat.
Cook the pasta according to package instructions until al dente. Drain, rinse with cold water, and set aside.
Generously toss the zucchini, red bell peppers, tomatoes, corn with olive oil.
Once the grill is hot, grill all the vegetables until charred and tender.
Once cooked, chop the grilled vegetables into smaller pieces, and cut the corn kernels off the cob (you can also just nuke the corn kernels).
In large serving bowl, add the pasta, oregano, lemon juice, olive oil, black pepper, garlic and veggies; mix together. Add the feta and mix again. Add more olive oil or lemon if needed.
]]>Sun, 31 May 2026 15:43:49 GMThttps://www.luckyplate.com/recipes/lobster-flatbreadFlatbread (I use Trader Joe’s; package contains 2, use 1 for this recipe. G made tomato‑and‑cheese with the other.)
Olive oil
Garlic granules
Lemon zest and juice
¼ pound cooked lobster meat. I prefer knuckles and claws over tail. Cut into smaller pieces if needed.
½ cup grated Parmesan cheese
Burrata, one ball, torn by hand
Thyme leaves (tarragon would also work)
 
In a small bowl, combine olive oil, garlic granules, lemon zest, and a squeeze of lemon juice. Add the lobster and toss gently. This adds flavor and helps keep the lobster from drying out.
 
Heat the oven to 375°F, convection. Brush a thin layer of olive oil over the flatbread and sprinkle evenly with Parmesan.
 
When the oven reaches temperature, bake the flatbread for 5 minutes. Remove from the oven and top with the lobster mixture, thyme leaves, and torn burrata. Return to the oven and bake for about 15 minutes, until the crust is browned and firm, especially on the bottom.
 
This. Is. SO. Good.

]]>Sun, 31 May 2026 15:42:03 GMThttps://www.luckyplate.com/recipes/buffalo-egg-salad-sandwich​(For four sandwiches)
8 eggs
8 slices of sourdough bread
1 carton 2% Greek yogurt (5.3 oz)
1-2 tablespoons of mayo (Duke’s)
3 tablespoons of chopped chives
1-2 teaspoons lemon juice (not too much)
Hot sauce (I like Cholula) to taste
½ cup celery, chopped
Blue cheese (a crumbly kind), about 3 tablespoons, add more to taste
Lettuce like Gem, cleaned and dried. Keep them in leaf form versus chopped.
Tomato, sliced
 
Add water to a pot and a dash of salt. The water should be just high enough to cover eggs. Bring the water to boil. Once boiling, turn the heat down; keep the water at a rolling boil. Add the eggs carefully. Boil for 10 minutes. Meantime, get a bowl of ice water ready. When the time is up, pour out the hot water and place eggs in the ice water. Leave them in for 10 minutes. This makes peeling them way easier.
 
Chop the eggs and place them in a mixing bowl. Add the celery.
 
In a small bowl add the yogurt, mayo, chives, hot sauce, lemon and blue cheese. Stir well and try to combine the blue cheese into the mixture so there are no “chunks” of blue cheese. Add this to the eggs and celery. Stir gently but thoroughly.
 
Place egg salad on a slice of bread. Add lettuce and tomato. Top with another slice of bread.
 
Best ever!
]]>Mon, 25 May 2026 20:41:15 GMThttps://www.luckyplate.com/recipes/kale-quesadillasA bag of shredded kale, about 1/2 to 1/3 of the bag
Corn tortillas, 2 packages
Ricotta cheese
Mexican shredded cheese
Shredded sharp cheddar
Olive oil
Hot Chili flakes
Optional: salsa verde
 
Place the kale in a bowl and pour some olive oil over it. Massage the kale and oil a bit with your hands to soften it up. Add the three cheeses and some hot pepper flakes. Blend the ingredients together. Place 12 tortillas on two baking sheets. Place a big spoonful of the cheese and kale mixture on each tortilla and smoosh it into place. Place the other 12 tortillas on top. Cook in the oven at 350 degrees or on a grill. You'll need to flip them a couple of times during cooking. They're done when they're very crispy and the cheese is melted.
 
Yum!
]]>Mon, 25 May 2026 20:39:56 GMThttps://www.luckyplate.com/recipes/grilled-veggies-halloumi-open-face-sandwichCountry style bread (boule), sliced
Halloumi cheese, cut into 3 pieces (lengthwise)
Stuffed green olives - thread on wooden skewers
1-2 Zucchini sliced in half or mini zucchini (thread on wooden skewers)
Grape tomatoes - thread on wooden skewers
1-2 bell pepper(s), cut in half, remove seeds and stem
Radicchio, cut in half
1 lemon, juice and zest
Herbs such as oregano, parsley, thyme, chives, chopped
Olive oil
 
Give all veggies a rinse. Place veggies in a dish (I use a large baking dish), Scatter herbs on top. Add juice of 1 lemon and the zest. Pour some olive oil over. Add a little black pepper and salt if you want. Stir things around. Let this sit on the counter for about an hour.
 
Fire up the grill. Place vegetables on the grill when ready. Also the olives. You want the vegetables and olives to be lightly cooked not too soft but with a char on the outside. When done bring them in. When cool enough chop the vegetables into bite sized pieces. While you are cooking the vegetables you can also place the cheese on the grill and again, you want light char on it. When the cheese is done bring it in and chop it into small pieces. Toss the cheese into the vegetable and herb mixture. Place sliced bread on the grill and toast them.
 
It's simple assembly, just place the amount of toast you want on a plate and spoon veggie/herb/cheese mixture onto your toast.
 
It’s really good!]]>Mon, 25 May 2026 20:38:28 GMThttps://www.luckyplate.com/recipes/cheese-sandwich-4Sourdough bread, sliced
Avocado, sliced
Sharp cheddar cheese slices
Dill pickles, sliced
Baby iceberg lettuce (or regular)
Heirloom tomatoes, sliced
Spicy hummus: plain hummus with sriracha sauce added
 
Spread the spicy hummus on both sides of sourdough bread. Add the sharp cheddar cheese slices, followed by heirloom tomato, dill pickle, avocado, iceberg lettuce.
 
That's it!
]]>Mon, 25 May 2026 04:00:00 GMThttps://www.luckyplate.com/recipes/herb-salad-2Arugula
Mint, chopped
Cilantro, chopped
Parsley, chopped
Dill, chopped
 
Dressing:
Lemon
Honey
Olive oil
A little Water
Pickled jalapeno juice
Cumin
Coriander
Red pepper flakes
Black pepper
 
Walnuts, microwaved for one minute
1 avocado, sliced
Feta cheese, crumbled
 
Place arugula and herbs in a serving bowl. Add the walnuts, avocado and feta. Pour on dressing.
 
It works!
]]>Sun, 27 Jul 2025 19:46:14 GMThttps://www.luckyplate.com/recipes/orzo-pasta-salad1 cup orzo (about 8 ounces uncooked)
Ground black pepper
Baharat spice blend – I like New York Shuk’s, about 2 teaspoons (or more)
Sumac, 1-2 teaspoons (or more)
1 lemon
Olive oil
1 cup canned garbanzo beans (no sodium added), rinse and drain.
1 large tomato, diced
Capers, about 2 tablespoons
Kalamata olives, about 3 tablespoons, chopped
Oregano leaves, chopped fine
Greek feta, crumbled
Arugula, roll up handfuls and chop into “ribbons”
 
Cook the orzo according to package directions (drain and cool). In a large serving bowl, add the orzo and garbanzo beans, pepper, baharat, sumac, tomato, oregano, feta cheese, capers and olives and stir together. Pour on lemon juice and olive oil. Add arugula. Gently mix all together. 
]]>Sun, 27 Jul 2025 19:25:15 GMThttps://www.luckyplate.com/recipes/pepperoncini-salad-with-croutonsArugula
Chopped tomatoes
Halloumi cheese
Pepperoncini slices
Bread
Olive oil
Vinegar
 
Cut bread into cubes. Spray with olive oil. Bake in oven until crunchy. At the same time, spread a little olive oil on the halloumi (use parchment paper) and bake until golden brown. Cut into cubes. Place Arugula, tomatoes, cheese, pepperoncini, and croutons in bowls. Drizzle on olive oil and a little vinegar.
 
Easy peasy.
 
]]>Sun, 27 Jul 2025 19:22:47 GMThttps://www.luckyplate.com/recipes/whole-wheat-spaghetti-with-broccolini-lemon-and-asiagoWhole wheat spaghetti, preferably thin
2 bunches broccolini, rinsed and chopped fine (I used mostly the heads)
Lemon zest from 1 lemon
Lemon juice from 1 (same) lemon
Olive oil
Red hot pepper flakes
Black pepper
Asiago cheese, grated
 
Boil water for pasta (I never use salted water – who wants salty pasta?)
 
Place broccolini in a bowl, sprinkle a little water over and microwave it for about 1 to 1 and a half minutes. Add lemon juice, zest, olive oil, red and black pepper.
 
When spaghetti is done, drain water and put back in pot. Add the broccolini mixture and stir it in. Place in bowls and add the cheese.
 
Yum!
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