Vegetable Filo Roll Extravaganza Recipes

MAKE-AHEAD SPINACH PHYLLO ROLL-UPS

Steps:

• Mix first 5 ingredients until blended.
• Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap until ready to use; set aside.
• Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
• Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet.
• Bake in 375°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

VEGETABLE FILO ROLL EXTRAVAGANZA

Steps:

• In a covered nonstick saucepan prepared with cooking spray or 2 tsp.
• of oil, saute the onions on medium heat for 5 minutes.
• Add the carrots, cover, and cook for 5 minutes, stirring occasionally.
• Stir in the bell peppers and squash or zucchini, cover, and continue to cook for another minute.
• Add the mushrooms, tarragon, and basil and cook until the mushrooms release their juices and become tender, 5 to 10 minutes.
• Drain the vegetables and add salt and pepper to taste.
• Combine the seasoned bread crumb ingredients in a bowl.
• Melt togerher the oil and butter on very low heat.
• Prepare a baking sheet with cooking spray or a light coating of oil.
• Preheat the oven to 350*.
• Place the bread crumbs and melted butter-oil mixture near the baking sheet and have a pastry brush or small clean paintbrush handy.
• Work quickly in a draft-free setting because the unoiled filo becomes brittle once exposed to the air.
• Unfold the stack of filo sheets next to the baking sheet.
• To assemble the roll, take 3 sheets of filo from the stack and, in one smooth motion, lift all 3 together and lay the stack, unwrinkled, on the baking sheeet.
• Lightly brush the top sheet with the melted butter-oil mixture.
• Sprinkle about 1/4 of the seasoned bread crumbs over the filo sheet.
• Repeat the layers: 3 sheets of filo, melted butter mixture, bread crumbs, until the filo and bread crumbs are completely used.
• Spread the vegetables evenly on the filo to within an inch of all four edges.
• Starting at one of the long sides, roll up the filo like a jelly roll, place the finished roll, seam side down, on the baking tray, and tuck in the ends.
• Brush with the remaining butter mixture and sprinkle with fennel, poppy, or sesame seeds.
• Bake for 30 to 40 minutes, until golden and puffed.
• Serve hot or warm.
• This would be wonderful served with a good tomato or squash soup, steamed artichokes or asparagus, and a dark chocolate pudding or lemon pudding cake for dessert.
• Enjoy!

FARRO AND ROASTED VEGETABLE GRAIN BOWLS

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the squash, bell pepper and fennel each in their own section on a baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with 1 teaspoon salt and 1/4 teaspoon black pepper. Toss the vegetables to coat them, keeping each in its own section. Roast for 20 minutes.
• Meanwhile, toss the greens with 2 teaspoons of the olive oil, 1/2 teaspoon salt and a pinch of black pepper on another baking sheet. Set aside.
• After 20 minutes, remove the roasted vegetables and flip them over. The vegetables will be brown on the first side and almost tender. Place back in the oven along with the greens and roast until the greens are wilted and the vegetables are completely tender but still hold their shape, about 10 minutes more. Let cool.
• While the vegetables cool, make the vinaigrette. Whisk together the orange and lemon juice, honey, Dijon and 1/2 teaspoon salt in a small bowl. Slowly stream in the remaining 2 tablespoons olive oil while whisking until the dressing is emulsified. Store the dressing in an airtight container in the refrigerator for up to 1 week.
• Once cooled, dice the roasted peppers and fennel into 1/2-inch pieces. In a medium bowl, toss together the roasted vegetables, greens, Big Batch Farro and vinaigrette. At this point you can store the mixture in an airtight container in the refrigerator for 2 to 3 days. When ready to serve, add to a serving bowl and top with the feta, fennel fronds and freshly cracked black pepper to taste.
• Bring a large pot of water (about 3 quarts) to a boil and add 2 tablespoons salt; the water should be well seasoned like you are cooking pasta. Pour in the farro and stir. Lower the heat slightly so the water is at a rapid simmer. Cook the farro until tender with a slight chew, 13 to 15 minutes. Immediately drain the farro and run under cold water to cool completely. Drain again to remove excess liquid. Makes 4 cups.