Serves 6
Stuffing
- ½ pound ground pork
- ½ pound mushrooms, finely chopped
- 2 teaspoons finely chopped rosemary, additional for garnish
- 2 cloves garlic, minced
- ⅓ cup plain bread crumbs
- ¼ cup fine chopped walnuts, additional for garnish
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup fine shredded Havarti or provolone cheese, additional for garnish
Preheat the oven to 350 degrees F.
Use a spoon to scrape out the seeds and pulp from the center of of each zucchini, creating a channel. Brush the surface of each zucchini with oil.
Pour the tomatoes onto a sheet pan. Toss or brush the tomatoes in the remaining oil to coat. Place the zucchini on the sheet pan with the tomatoes, skin-side down, and season both with salt.
In a medium bowl, combine the stuffing ingredients. Divide the stuffing 6 ways, filling the channel of each zucchini.
Zucchini Boats
Place the pan into the oven and roast for 25 to 30 minutes.
Once removed from the oven, garnish with additional rosemary, walnuts, and cheese. Serve warm.
MAKE IT VEGETARIAN. Omit the ground pork and use ¾ pound of mushrooms (instead of the listed ½ pound).
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
steak-wrapped asparagus
& mini potatoes
Serves 4
- 1½ pounds flank steak
- Parsley, for garnish
Steak Marinade
- 1 ounce oil
- 2 ounces Worcestershire sauce
- ¼ teaspoon ground mustard
- ¼ teaspoon pepper
- ½ teaspoon salt
- 2 cloves garlic, pressed
Filling
- 2 ounces garlic-and-herb goat cheese
- 24 medium asparagus spears, trimmed
- 1 tablespoon oil
- Salt and pepper, as needed
Potatoes
- 1 pound mini potatoes
- 1 tablespoon oil
- ½ teaspoon salt
Thinly slice the flank steak into 5- to 6-inch-long strips. In a bowl or zipper seal bag, combine the marinade ingredients and place the sliced flank steak into the marinade for a minimum of 1 hour. Can easily be marinated for a whole day.
Steak-Wrapped Asparagus & Mini Potatoes
Preheat the oven to 350 degrees F.
Spread ½ ounce goat cheese on the center third of each steak strip. Toss the asparagus in oil, season with salt and pepper, then place 6 trimmed asparagus on top of each goat cheese spread. Fold the ends of the steak strip inward to enclose the asparagus before placing them onto a baking sheet.
Slice each mini potato in half, toss in oil, and season with salt. Distribute the potatoes evenly around the steak wraps on the pan. Bake for 25 minutes.
Garnish with fresh chopped parsley, and serve warm.
RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM
Deborah Farmer
