Eat to Feed by Eliza Larson

Author:Eliza Larson
Language: eng
Format: epub
Publisher: Hachette Books
Published: 2019-07-15T16:00:00+00:00

1 medium zucchini

1 medium carrot

3 tablespoons whipped cream cheese

1 teaspoon chopped fresh dill

1 teaspoon chopped fresh chives

1 teaspoon lemon zest

12 fresh basil leaves

1. With a mandoline or vegetable peeler, thinly slice the zucchini into ribbons—long, wide, flat strips. You want the zucchini thin enough to be flexible and pliable but not so thin that it is falling apart. Do the same for the carrot.

2. Lay the zucchini ribbons flat on a cutting board. Apply about ½ teaspoon of goat cheese to a zucchini ribbon and spread an even layer along the ribbon.

3. Top evenly with the carrot strips, dill, chives, lemon zest, and two basil leaves.

4. From one side, pick up the edge and begin to roll it up, zucchini side out, until it is completely rolled and you have a pinwheel. Repeat for the remaining zucchini ribbons. Enjoy immediately.

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