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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Roasted Bell Pepper Chicken with Spinach

Roasted Bell Pepper Chicken with Spinach

Roasted Bell Pepper Chicken with Spinach
Roasted Bell Pepper Chicken with Spinach
Ingredients
Servings:
Instructions
  1. Over an open flame or in the broiler, roast your bell peppers until the skin turns black. Remove from heat, peel and julienne.
  2. In a large saute pan over medium heat, add olive oil and chopped onions. Cook for about 10 minutes or until your onions are clear and have a slight golden colour.
  3. Split your chicken breasts and coat generously with smoked paprika, dried basil, salt and pepper. Add to saute pan and sear on both sides for about 5 minutes or until browned.
  4. Add roasted bell peppers, white wine and garlic. Reduce heat to low and cover. Cook for about 15 minutes.
  5. Once the chicken has cooked through and is tender, remove your chicken from the sauce and place in a bowl. Add butter to the saute pan and continue cooking the remaining sauce in the for another 15 minutes on medium heat until it has reduced by half.
  6. Chiffonade your spinach and add to the pan along with the chicken in the reduced sauce for about 3 minutes on low. Add salt to taste and serve alone or over pasta.
Recipe Notes
Recipe by: Mirinda @ Boistfort Valley Farm
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Spinach and Leek Quiche with Sheep Cheese

Spinach and Leek Quiche with Sheep Cheese

As you can tell, I have a surplus of leeks! Not that I’m complaining, I mean… I LOVE LEEKS. This recipe included the spinach from your recent CSA box as well as those leeks (of course). In order to make the quiche, we needed cheese. The fresh rosemary garlic sheep cheese from Black Sheep Creamery was a perfect match for this little dish. Who says real men don’t eat quiche?

 

Recipe by : Mirinda @ Boistfort Valley Farm
Spinach and Leek Quiche with Sheep Cheese
Servings
6
Servings
6
Spinach and Leek Quiche with Sheep Cheese
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Preheat the oven to 400F.
  2. Place pie crust on a baking sheet and bake until golden, about 15 minutes. Set crust aside and reduce the oven temperature to 375°F.
  3. In a small pan, heat butter and chopped leaks over low/medium heat for 10 minutes, until golden brown. Set aside.
  4. In a large bowl, whisk together eggs, milk, cream, salt, pepper and cooked leeks.
  5. Spread spinach in bottom of crust and dot with sheep cheese. (we used Black Sheep's Rosemary Garlic Cheese but you can substitute goat cheese) Pour egg mixture on top and bake until poofed in the center and lightly browned. This should take 40 to 50 minutes.
  6. Set aside to cool until warm or serve at room temperature.
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vegjuice

Homemade Vegetable Juice

Homemade Vegetable Juice
Servings
2 people
Servings
2 people
Homemade Vegetable Juice
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Wash and prepare veggies and toss them in your juicer! Add salt and pepper at the end to taste. You can always add more horseradish if you're feeling frisky!
Recipe Notes

Recipe by Mirinda @ Boistfort Valley Farm

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