Spinach-Bacon Roll-Ups

6 each Smoked Country Bacon slices
110-oz package frozen chopped spinach, thawed, squeezed dry
4 ounces cream cheese, room temperature
1/4 cup mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onions
3 (9-inch) diameter flour tortillas

Cook bacon until crisp, drain and crumble into medium-sized pieces. Combine bacon and next five ingredients in medium bowl.

Soften tortillas until pliable in microwave for approx. 10 to 15 seconds. Spread 1/3 of the filling over each tortilla, leaving 1/2 inch border. Roll up tightly, enclosing the filling inside. Wrap in plastic and chill until the filling is firm, at least one hour.

Preheat oven to 400 F. Remove plastic and slice off unfilled ends. Cut rolls crosswise on slight diagonal into 3/4 inch thick slices. Arrange on large baking sheet. Bake until heated through about 7 minutes. Makes approximately 30 roll-ups.

Crab and Spinach Stuffed in Brown Butter Vinaigrette

12 pieces of homemade ravioli pasta
8 oz. jumbo lump crabmeat
6 oz. spinach (blanched)
4 oz. pancetta
4 oz. brown butter vinaigrette
2 oz. grated reggiano parmesan cheese
1 oz lemon juice
salt and pepper to taste

Bring a large pot of water seasoned with salt to a rolling boil. Add pasta and cook for approximately 1.5 to 2 minutes. Do not over cook Add jumbo lump crabmeat, lemon juice, salt, pepper and brown butter vinaigrette and toss 30 seconds. Add spinach and toss for 15 seconds. Add ravioli to the pan and toss for moments. Season to taste. Spoon onto plate and finish with cheese.