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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 zucchini, sliced ¼ inch thick lengthwise 1 yellow squash, sliced ¼ inch thick lengthwise 1 portabella mushroom, stem removed 1 red Pepper, halved, seeds removed 4 tomatoes, halved, seeds removed 4 ounces olive oil ½ teaspoon mesquite seasoning ½ teaspoon roasted garlic spice 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon Liquid Smoke 2 scallions, coarse chopped 3 ounces heavy cream 12 prepared crepes Instructions: Toss vegetables, 1 oz olive oil and half the salt and pepper in a mixing bowl. Grill vegetables until tender. Set aside tomatoes. Julienne cut the remaining vegetables. Reheat in a sauté pan with 1 ounce olive oil prior to serving. Combine grilled tomatoes, 2 oz. olive oil, scallions, mesquite seasoning, roasted garlic spice, remaining salt and pepper, heavy cream and liquid smoke. Heat in small saucepan prior to serving. Divide heated grilled vegetables onto crepes and roll them, using 3 crepes on each plate in a tiered effect. Pour heated tomato sauce over the crepes. Serve with wild rice and spring mix salad with raspberry vinaigrette. |
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