Rainbow Veggie Rolls with Ginger Avocado Dressing

 

Rainbow Veggie Rolls with Ginger Avocado Dressing

These colorful Rainbow Veggie Rolls are healthy, crunchy and loaded with tons of fresh veggies along with a delicious Ginger Avocado Dressing for dipping or drizzling!

Yield: 4 Servings 1x

SCALE

• Prep Time: 5 mins
• Total Time: 10 mins

Ingredients

• 4 (8 inch) multigrain tortillas
• 8 large leafy green lettuce leaves
• 1 cup of your favorite hummus
• 4 slices sharp cheddar cheese
• 1 cup each thinly sliced red bell pepper, thinly sliced cucumber, shredded purple cabbage, matchstick carrots and sprouts

For the Dressing:

• 1 avocado
• 1 Tbsp fresh grated ginger
• 1 garlic clove
• 1/2 cup cilantro leaves
• 2 Tbsp lime juice
• 3 Tbsp olive oil
• 1/4 to 1/2 cup water (depending on consistency)
• Pinch of salt

Instructions

1. To assemble the rolls, top each tortilla with 2 lettuce leaves, ¼ cup hummus, 1 slice of cheddar cheese and divide the veggies evenly among the wraps. Tightly roll up the tortilla, securing with a toothpick if desired, and slice into 4 rolls or in half to enjoy as a wrap.
2. To make the dressing: Combine the avocado, ginger, garlic, cilantro, lime juice, and salt in a blender or food processor and pulse until combined. With the motor running, slowly add the olive oil and water until smooth and you have your desired consistency.
3. Drizzle your rolls with the ginger avocado dressing or store in a sealed airtight container until ready to eat. Enjoy!

Nutrition Facts:

• Serving Size: 1 wrap + dressing
• Calories: 452
• Sugar: 4.8 g
• Sodium: 749.2 mg
• Fat: 24.7 g
• Saturated Fat: 8.3 g
• Carbohydrates: 38.3 g
• Fiber: 9.1 g
• Protein: 16.9 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Grilled Lemon Zucchini Skewers

 

Grilled Zucchini Skewers Recipe

Summertime skewer season is here! In addition to balsamic mushrooms and pineapple chicken, we'll be adding zucchini and lemon skewers to our plates.

 CourseSnack

 CuisineAmerican

 Keywordgrilled, skewers, zucchini

 Prep Time10 minutes

 Cook Time10 minutes

 Total Time20 minutes

 Servings4 people

 Calories164kcal

 Cost5

Ingredients

• 2 zucchinis sliced
• 2 lemons cut into wedges
• 1/4 cup olive oil
• 1 tbsp. dried oregano
• 2 garlic cloves minced
• Sea salt and freshly ground black pepper
• Wood or metal skewers
• Skewers Preparation

Instructions

• Preheat grill to medium heat.
• In a bowl combine olive oil, garlic and oregano; season to taste.
  1/4 cup olive oil,1 tbsp. dried oregano,2 garlic cloves,Sea salt and freshly ground black pepper
• Thread the zucchini slices and the lemon wedges onto the skewers.
  2 zucchinis,2 lemons
• Brush the skewers with the olive oil dressing.
  Wood or metal skewers
• Grill until zucchini are tender, 2 to 3 minutes per side.
  Skewers Preparation

Garlic Mozzarella Margherita Pasta

INGREDIENTS

• 1 lb spaghetti or pasta of choice
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 onion, chopped
• 6 Roma tomatoes, chopped divided
• 4-6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups low sodium chicken broth
• 1 1/2 cups milk
• 2 teaspoons chicken bouillon
• 1 teaspoon dried parsley
• 1/2 tsp EACH dried oregano, dried basil, salt
• 1/4 tsp EACH pepper, red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 oz. cream cheese, softetned (I use 1/3 less fat)
• 1/4 cup loosely packed basil, chopped

Garnish

• freshly grated Parmesan cheese
• fresh basil, chiffonade

1. Cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining.
2. Melt butter in olive oil over medium-low heat in a large skillet. Increase heat to medium and add onions and HALF of the tomatoes and sauté for 5 minutes. Add garlic and cook an additional 30 seconds. Sprinkle in flour and cook while stirring for 2 minutes (it will be thick).
3. Turn heat to low then slowly whisk in chicken broth, then milk, stirring constantly until smooth. Turn heat to medium high and bring the sauce to a simmer. Stir in chicken bouillon, spices and continue to simmer until slightly thickened, stirring occasionally.
4. Reduce heat to low and stir in Parmesan cheese until melted, followed by mozzarella cheese until melted, followed by cream cheese until melted.
5. Stir in remaining tomatoes and fresh basil. Stir in pasta until well coated, adding additional reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
6. Garnish with freshly grated Parmesan Cheese and additional basil if desired.

Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• salt salt water for cooking pasta
• 2 tbsp unsalted butter
• 2 tbsp all purpose flour
• 2 cups 2% milk
• 10 oz extra sharp cheddar cheese block, it melts smoother
• 8 oz Monterrey Jack cheese block, it melts smoother
• 3 oz cream cheese
• 1/2 tsp smoked paprika
• salt
• fresh cracked black pepper

US Customary - Metric

Instructions

1. Bring a large pot of water to boil and season with salt. Cook pasta according to the box instructions. Drain completely once pasta is cooked.
2. While pasta is cooking, grate cheese and prepare the cheese sauce. 
3. Melt butter in a large pot over medium heat. 
4. Whisk in flour and once it's combined, start pouring in milk while constantly stirring. Keep whisking until all incorporated. 
5. Cut cream cheese into small pieces and add it to the pot. Stir and let cream cheese mix into the sauce.
6. Add cheeses a handful at a time while slowly stirring. 
7. Season with paprika, salt, and pepper. 
8. Once all cheese is melted and smooth, add pasta. Stir until all completely combined. Let it cook on medium-low for a few minutes and serve.