Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.
Slice zucchini lengthwise to get 24 total strips, about 1/8 inch thick each.
Toss zucchini, oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Arrange the zucchini in single layers on the prepared pans.
Bake the zucchini, turning once, until tender, about 10 minutes total.
Meanwhile, combine 2 tablespoons mozzarella and 1 tablespoon Parmesan in a small bowl. Set aside. Mix egg, ricotta, spinach, garlic and the remaining 6 tablespoons mozzarella, 2 tablespoons Parmesan, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl.
Spread 1/4 cup marinara in an 8-inch-square baking dish. Place 1 tablespoon of the ricotta mixture near the bottom of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining 1/2 cup marinara sauce and sprinkle with the reserved cheese mixture.
Bake the zucchini rolls until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with basil before serving
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For the marinade: 1/3 c. balsamic vinegar 1/3 c. Worcestershire sauce 1/3 c. olive oil 2 garlic cloves, grated 1/2 tsp. ground black pepper 1/4 tsp. red pepper flakes (optional) 2 tbsp. honey, divided 2 tbsp. Dijon mustard, divided For the kebabs: 1 1/2 lb. sirloin or New York strip, cut into 1-inch cubes 8 oz. baby portobello mushrooms, large stems removed 1 red onion, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 1 red bell pepper, cut into 1-inch pieces Chopped fresh parsley, for garnish Directions
For the marinade: Whisk together the vinegar, Worcestershire, olive oil, garlic, black pepper, red pepper flakes, and 1 tablespoon each of the honey and mustard in a medium bowl. Transfer 1/4 cup of the marinade to a small bowl; whisk in the remaining 1 tablespoon each honey and mustard to make a glaze. Set the glaze aside.
For the kebabs: Add the marinade and the meat to a resealable plastic bag. Seal the bag and massage it gently to coat all of the meat. Refrigerate at least 1 hour or up to 6 hours. Remove the meat from the refrigerator 30 minutes before grilling.
If using wooden skewers, soak in water for at least 30 minutes. Preheat the grill to medium-high heat (400 to 450°). Thread the meat, mushrooms, onion, and peppers on the skewers, alternating as you like.
Grill the kebabs uncovered until grill marks form, about 4 minutes. Turn the kebabs, and brush the grilled side with half of the glaze. Continue grilling until grill marks form on the bottom side, 3 to 4 minutes more. Turn the kebabs, and brush with the remaining glaze; grill to desired degree of doneness (about 135° for medium), about 1 minute more.
Let kebabs rest for 5 minutes. Sprinkle with parsley just before serving.
Whether you’re looking for homes for sale in Lake of the Woods VA or Waterfront property in Virginia we are your Real Estate Advisors for Stafford, Fredericksburg, Spotsylvania, Locust Grove, Central Virginia, and Greater Virginia. Thinking of selling? In any market condition, “what is my home worth?” is the #1 question asked by homeowners. If you wish to sell your home, it needs to be sold for top dollar and in a timely manner. Pricing your home accurately, Pat will partner with you to make the selling process so much easier. Get started today by calling us at (540) 388-2541 or contacting Pat Licata.
To see available Lake of the Woods properties, please visit our site.
2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 2 cups chopped leeks, white parts only (from 2 large), washed thoroughly Kosher salt and freshly ground pepper 8 ounces asparagus, trimmed and cut into 2-inch pieces 3 cups cooked white rice 1 teaspoon grated lemon zest, plus 1 tablespoon fresh juice 1 cup blanched fresh or thawed frozen peas 1/3 cup grated Parmigiano-Reggiano, plus more for serving 1/2 cup chopped fresh parsley and dill, plus more for serving Fried eggs, for serving (optional)
Directions
Heat butter and 2 tablespoons oil in a large nonstick skillet over medium-high. Add leeks, season with salt and pepper, and cook, stirring often, until translucent, 3 to 4 minutes. Stir in asparagus and 1/2 cup water. Reduce heat to low, cover, and cook until asparagus is bright green and just tender, 3 to 4 minutes. Uncover, increase heat to high, and cook until most of liquid has evaporated, about 1 minute. Transfer to a bowl.
Return skillet to high heat; swirl in 1 tablespoon oil. Spread rice in a single layer; cook, undisturbed, until crisp in places, about 4 minutes. Stir in leek mixture, lemon zest and juice, peas, cheese, and herbs. Season with salt and pepper. Serve with more cheese and herbs, topped with a fried egg.
Whether you’re looking for homes for sale in Lake of the Woods VA or Waterfront property in Virginia we are your Real Estate Advisors for Stafford, Fredericksburg, Spotsylvania, Locust Grove, Central Virginia, and Greater Virginia. Thinking of selling? In any market condition, “what is my home worth?” is the #1 question asked by homeowners. If you wish to sell your home, it needs to be sold for top dollar and in a timely manner. Pricing your home accurately, Pat will partner with you to make the selling process so much easier. Get started today by calling us at (540) 388-2541 or contacting Pat Licata.
To see available Lake of the Woods properties, please visit our site.
