Live Better Personal Training

Too much zucchini in your garden? You'll love this recipe!

ZUCCHINI BITES
2 large or 4 small-med zucchini
1 8.5 oz jar sundried tomatoes packed in seasoned oil. Drain over colander, reserving oil. Rinse tomatoes with hot water and squeeze out excess water until tomatoes are almost dry
½- 1 cup basil pesto
1 4 oz. container crumbled goat cheese
Optional- fresh sliced basil leaves, shredded or cut in ribbons
Preheat baking sheet in 425 degree oven 5-10 minutes.
Slice large zucchini about ¼ inches thick. If using small–med zucchini slice on the bias. Brush 1 side of zucchini slices with oil from sundried tomatoes and place oil side down on preheated baking sheet; roast 15-20 minutes until bottoms are golden brown. Remove from oven and preheat the broiler.
Keeping cooked side down, brush each slice with pesto. Top with small spoonfuls of julienned tomatoes and crumbled goat cheese.
Place baking sheet on oven rack set in the middle of the oven and broil just until cheese starts to melt-don’t let it brown as it hardens as it cooks.
Remove from oven and sprinkle with fresh shreds or ribbons of basil if desired.

A fresh recipe for Spring!

FRESH ROLLS WITH SPICY PEANUT DRESSING
A great make ahead appetizer for company, or as a light dinner on warm days to come!
Makes 8-10 fresh rolls
INGREDIENTS FOR ROLLS
8-10 dry rice paper rounds (from 1 package, find in the supermarket Asian section)
Boston lettuce leaves or Romaine leaves with center ribs removed
Matchstick cut carrots
Slivered red cabbage leaves
Peeled cucumber, thinly sliced lengthwise with a veggie peeler
Thinly sliced green onion
Cilantro leaves
XL peeled and cooked shrimp, cut in half lengthwise or thin slices of extra firm tofu
SPICY PEANUT DRESSING
1/2 cup creamy peanut butter
2 tablespoons fresh lime juice
2 tablespoons apple cider vinegar or plain rice vinegar
2 tablespoons low-sodium soy sauce or tamari
1 teaspoon toasted sesame oil
1 teaspoon finely grated fresh ginger
1 clove garlic roughly chopped
1-2 tablespoons Asian garlic chili sauce
1-2 tablespoons water if needed
Blend in food processor or shake in a screw top jar until combined

DIRECTIONS

Soak rice paper rounds 1 at a time in a large dish of very warm water for 10-15 seconds. Lay out flat on a damp surface-a silicon sheet works best. Line each round with lettuce leaves, then assemble other veggies and protein on top. Start at one end and roll up like a burrito, folding the top edge in about ½ inch, then both sides towards the center, and continue rolling tightly until you have a little log. Cut each roll on the bias, and garnish with additional chopped cilantro and green onion if desired. Serve with spicy peanut sauce for dipping. *Chef’s note-for as long as I’ve been making these, the 1st one or two rolls invariably fall apart. If that happens, salvage your fillings and start again with a new rice paper round!

12 years of F U N-I've loved every minute of it!!!!

www.movable-ink-7823.com