Zucchini Rolls

Grilled Zucchini Rolls

Grilled Zucchini Rolls
Servings
18 rolls
Servings
18 rolls
Grilled Zucchini Rolls
Servings
18 rolls
Servings
18 rolls
Ingredients
Zucchini Rolls
Bell Pepper
Servings: rolls
Instructions
Bell Pepper
  1. Roast bell pepper until skin is black on all side. Remove from heat and run under cold water. Remove Skin, stem and seeds.
  2. Finely mince bell pepper and add to a small bowl. Mix in 1 teaspoon of olive oil, 1/2 teaspoon of balsamic vinegar and 1/8 teaspoon of salt. Set aside.
Grilled Zucchini Rolls
  1. In a separate bowl, combine goat cheese, chives and lemon juice. Mix well and set aside.
  2. Remove stem and ends from zucchini (about a half inch on each side) Slice lengthwise into 1/4 inch slices with a mandolin or sharp knife. Discard the outermost slices.
  3. Brush slices with olive oil on both sides. Season with salt and pepper.
  4. Place on pre-heated grill or grill pan for about 4 minutes on each side or until tender.
  5. spread 1 teaspoon of goat cheese mixture along the center, lengthwise on each slice of zucchini. (you may want to use less if your squash is smaller)
  6. Place one spinach and one basil leaf on one side of the zucchini and roll up. Continue with the remaining slices and serve with roasted bell pepper.
Recipe Notes
Recipe by: Mirinda @ Boistfort Valley Farm
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Asparagus Mac with Leeks & Bacon

Here’s a sure fire way to win the hearts of bacon (and asparagus) lovers. Of course, we had to throw in some more leeks since there were some in the box (My fave as you can tell).

Bacon, cheese, asparagus and leeks. All good things! If you’re looking for a vegetarian alternative, omit the bacon and fat and replace with butter.

 Recipe by: Mirinda @ Boistfort Valley Farm
Asparagus Mac with Leeks & Bacon
Servings
8 people
Servings
8 people
Asparagus Mac with Leeks & Bacon
Servings
8 people
Servings
8 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350 degrees.
  2. Chop your asparagus into 1" pieces, removing the woody ends. Clean and slice your leeks. Set aside.
  3. Add the macaroni to 6 quarts of boiling salted water (about 3 tablespoons of sea salt) and cook just below the recommended time on the instructions to your pasta. We want it to be on the verge of al dente since your pasta will continue to be cooked in the oven. Generally allow 1 minute below the recommended cook time. Drain and set aside.
  4. In a small saucepan heat the milk on low. Do not allow to boil.
  5. In a saute pan on medium heat, add the bacon. Render the fat and cook until crispy. Remove the bacon and place on a paper towel to absorb some of the oil. You should have around 2 tablespoons of bacon fat left over depending on the quality of your bacon. If it seems a little short, add a little extra butter later to make up for it AFTER the next step. If it seems like you have too much, just pour some of the fat off.
  6. Add the sliced leak and cook in the bacon fat for around 5 minutes on medium heat. Once your leek has cooked down, add your butter and whisk in the flour and cook for about 2 minutes, stirring constantly to keep lumps from forming.
  7. Add the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper.
  8. In a large baking pan, add pasta, cheese sauce and asparagus and mix together. Top with 1 cup of shredded cheese. Place in the oven for 35 minutes. Remove from oven and top with cooked bacon. Serve and enjoy!
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