Monday, June 2, 2008

Rolled Zucchini AND Mint Walnut Dip

I love mint and in my garden it grows in profusion in the summer. Mint and basil are two of my favorite Summer herbs.

I first had the Mint Walnut dip in Yemen and loved the taste of it. We had it with flat bread and fresh vegetables for dipping. The contrast of the cool mint and yogurt with the hot pepper is delectable.

3 cups fresh mint leaves
3 hot chilies with seeds (jalapenos are great and widely available)
1/2 cup walnuts
2 cloves of garlic
1/4 cup olive oil
A good dash of salt

Puree all of the above in a food processor then mix with 1/2 cup of thick Greek style yogurt. It is so delicious. It goes beautifully with a Rose and a summer night.

Zucchini Rolled with tomato mint sauce.

The Sauce
4 chopped Roma tomatoes seeds peel and all
1 cup fresh mint leaves diced
2 cloves garlic finely minced
1/4 cup olive oil
Salt and Pepper
Stir and set aside

The Rolled

3 zucchini sliced lengthwise in thin long strips. Use the short exterior cuts in a salad
Olive oil

Lightly salt the zucchini and saute for a few minutes on each side in olive oil until they are soft and can be stuffed and rolled.

The Filling
1/2 cup smoked mozzarella shredded
1/2 cup Ricotta cheese
1/2 cup chopped black olives
2 tablespoons pine nuts
1 teaspoon turmeric
1/4 cup dried apricots finely diced and soaked in wine for about an hour anchovy per Roll

Schmear each zucchini strip with the filling divided evenly leaving about an inch on each long end free. Place one glorious salty anchovy in the middle and slowly roll the zucchini, secure with a toothpick and place seam side down in a baking dish.

Pour the sauce over the top, cover and refrigerate for a day.

The next day allow to come to room temperature then bake at 350 for 45 minutes until cheese is melted sauce is bubbly and the whole thing is warm and wonderful. Serve over rice.

I am so glad Katie asked for a mint recipe because these are two of my favorites and it will remind me to make them for my S.O.

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