This is one of the most creative dishes I've had all year. Feast your eyes on Zucchini Rolls with Blackberry Compote. Pair with pinot noir for the perfect fall dinner. Easy to make, healthy and vegan! Many thanks to Chef Corey Shoemaker from Mii Amo at The Enchantment Resort in Sedona, Ariz., for sharing the recipe for this super fresh and satisfying dish.

 
Zucchini Rolls with Quinoa

Ingredients

  • 4 each zucchini, sliced lengthwise on a mandolin
  • 1 cup red quinoa, cooked and cooled
  • 1 cup yellow quinoa, cooked and cooled
  • 1 each onion, diced
  • 1 each carrot, diced
  • 2 each Granny Smith apple, diced
  • 1/4 cup cherries, dry
  • 1/4 cup maple syrup
  • 1 teaspoon cumin
  • 1 teaspoon garlic, chop
  • Salt and pepper, to taste
 

Directions

  1. Place sliced zucchini on a sheet tray, bake for 5 min. until soft in 350 degree oven.
  2. Sauté onion, celery, carrot and apple until soft then add to the cooked and cooled quinoa.
  3. Add cherries, garlic and syrup.
  4. Season.
  5. Place sliced, cooled zucchini on a sheet of plastic wrap overlapping the slices to form a base.
  6. Fill base sheet with quinoa mix and roll slices up, wrapping in the plastic to seal into the roll with about a 2" diameter.
  7. Chill, cut into 2" pieces and heat to order.
  8. Serve over sautéed spinach with blackberry compote.

 
Blackberry Compote

Ingredients

  • 2 pints fresh blackberries
  • 1 onion, caramelized
  • 1/4 cup raw sugar
  • 1/3 cup 25 year old balsamic vinegar
  • Salt and pepper, to taste
 

Directions

  1. Toss berries in the sugar to coat.
  2. Combine onions and berries, cook until soft.
  3. Add balsamic and reduce by 1/3.
  4. Cool, blend and strain.

Recipe by Chef Corey at Mii Amo Spa in Sedona, Arizona.