Grill Bacon wrap Asparagus

Grill Bacon Wrap Asparagus

Prep Time: 15 min     Cook Time: 7 min     Ready In: 17 min

Serving Size: 20

INGREDIENTS

1 Bunch of Asparagus

1 Package of Bacon

20 Toothpicks

DIRECTIONS

Preheat grill to 400 degrees.

Soak toothpicks under water for 5 minutes. This will prevent toothpick from burning when cooking on the grill.

Wash and chop the thicker end of the asparagus. Cut the asparagus to about 2" long.

One strip of bacon is long enough to wrap two bunches of asparagus, so chop the bacon in half.

Garb about 4-5 pieces of asparagus and bunch them up. Wrap the bacon around the asparagus and thread a toothpick through the bacon to hold its shape.

Grill the bacon wrap asparagus for 7 minutes or until the bacon is crispy on the outside. Keep turning the bacon warp to prevent burning on one side.

Grilled Eggplant & Mozzarella

Grilled Eggplant & Mozzarella
Prep Time: 5 min      Cook Time: 20 min     Ready In: 25 min
Serving Size: 6


INGREDIENTS

1 Eggplant, Divided into 6 Slice
6 Slice of Mozzarella
12 Pieces Sun Dried Tomato
1 Tbs Dried Basil
2 Tbs Olive Oil
1 Tsp Salt


DIRECTIONS

Preheat oven to 425 degrees.
Brush eggplant with olive oil and sprinkle with salt.
Place eggplant into the oven and bake for 10 minutes.
Take the eggplant out and turn it over. Add a piece of mozzarella onto the eggplant. Garnish with sun dried tomatoes and basil.
Return to oven and bake for another 10 mintues.

Israeli Couscous

Israeli Couscous
Prep Time: 10 min    Cook Time: 10 min   Ready In: 20 min
Serving Size: 6



This is my first time making couscous. It turned out great, my husband even said that it is a great alternative for rice and pasta!

INGREDIENTS

1/4 Onion, Finely Diced
1/2 Yellow Pepper, Diced
1 Tomato, Diced
6 Olives, Diced
1 Celery Stalk, Diced
1 Carrot, Diced
3/4 Cup Chicken Stock
1 Cinnamon Stick
1 Bay Leaf
1 Box Israeli Couscous ( Ava. Trader Joe's)
1 Tbs Olive Oil

DIRECTIONS

Preheat a large frying pan to medium heat. Add in oil and satuee all the vegetables for 5 minutes. Pour in chicken stock, add in bay leaf, cinnamon and couscous.

Bring the mixture to a boil and cover pan with lid for five minutes. Remove bay leaf and cinnamon stick.

Fluff the couscous and transfer to a serving plate.

Coleslaw

Coleslaw
Prep Time: 25 min    Fridge Time: 30 min    Ready In: 55 min
Serving Size: 4



INGREDIENTS

2 Cup Shredded Green Cabbage
3/4 Cup Shredded Red Cabbage
3/4 Cup Shredded Carrot
1/2 Lemon Zest
1 Tbs White Vinegar
1 Tsp Sugar
1/2 Cup Mayo



DIRECTIONS

In a large bowl, toss zest, carrot and cabbages together.
Add in vinegar, sugar and mayo. Mix ingredients together blended.
Let coleslaw chill in the fridge for at least 30 minutes before serving.

Beets & Yellow Squash

Beets & Yellow Squash
Prep Time: 5 min     Cook Time: 35 min    Ready In: 40 min
Serving Size: 4


INGREDIENTS

One Bunch of Beets (There are two parts: 1) beetroot 2) the leafy stem part chard
4 Yellow Squash
Salt & Pepper to taste
2 Tbs Olive Oil
1 Clove of Garlic



DIRECTIONS

Let's start with cooking the chard.
Rinse the chard and cut them 2" long.
Preheat a pan to medium heat and add in 1 Tbs oil. Add in finely diced garlic and chard.
Satuee chard for 5 minutes and serve.

Now onto the beetroot and squash.
Preheat oven to 400 degrees.
Peel the skin off the beetroot. Dice the beet and squash, about 1".
In a bowl, toss beet root and squash with salt, pepper and olive oil.
Place beetroot and squash into a baking sheet and bake for 35 minutes.

Let vegetable cool for at least 5 minutes before serving.

Sea Asparagus

Sea Asparagus
Prep Time: 5 min     Cook Time: 5 min     Ready In: 10 min
Serving Size: 2



INGREDENTS

Sea Asperagus (Ava. Farmer's Market $5/bag)
1 Clove Garlic
1 Tbs Oil

DIRECTIONS

Preheat a pan to medium heat.

Pour in oil and finely diced garlic.

Add in Sea Asparagus and cook for 5 minutes.

DO NOT ADD SALT.

Zucchini Flower

Zucchini Flower
Prep Time: 10 min    Cook Time: 6 min   Ready In: 16 min
Serving Size: 4

My husband brought me to the Farmer's Market over the weekend and we saw some zucchini flowers.
I cannot resist myself and brought 4 to try out at home.

I have heard so many good comments on how they test so good. So here is my recipe and I have to tell you it is worth a try.


INGREDIENTS

4 Zucchini Flowers
1/4 Cup Ricotta Cheese
4 Basil Leave
1 Can Club Soda
1/2 Cup Flour
1/2 Tps Salt
2 Cup Oil



DIRECTIONS

Cut the stem off the flower as follows:

In a bowl, mix together ricotta, salt and diced basil leaves.
Put this mixture into a pipping bag.


Open up the flower with your fingers to get enough room for pipping tip to fit in and fill flower.

When flowers are filled, twist the tip of the flower so the filling will not spill.

In another bowl, mix together club soda and flour.
holding the tip of the flower, dip whole flower into the batter.

Heat a pan with 2 cups of oil.. Deep fry the flower for 2 minutes turning once.

Cook one to two flower at each time only.

Let flower cool on a paper towel and serve!