An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Pedro Garcia.
Strawberry Salad
1
2
3
4
5
Votes: 0
Rating: 0
You:
Rate this recipe!
A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Bao Ong.
Fresh Vegetable Spring Rolls
1
2
3
4
5
Votes: 0
Rating: 0
You:
Rate this recipe!
Bright, crunchy, and refreshingly simple! These homemade spring rolls combine crisp vegetables and fragrant herbs wrapped in delicate rice paper for a perfect light meal or appetizer. Ready in minutes and customizable with your favorite veggies and herbs!
Bright, crunchy, and refreshingly simple! These homemade spring rolls combine crisp vegetables and fragrant herbs wrapped in delicate rice paper for a perfect light meal or appetizer. Ready in minutes and customizable with your favorite veggies and herbs!
Wash all your greens, vegetables and herbs. Set aside to dry.
Boil water and cook rice vermicelli noodles, which should be the thinnest you can find, per instructions on the bag. Rinse noodles under cold water once finished.
Dip dry rice paper into a bath of warm water and make sure the entire surface is well soaked, gently patting the water on the surface where necessary. Place one edge of the rice paper on the edge of a plate and let it sit for 30 seconds until it is translucent.
Place one leafy green toward the edge of the rice paper. Layer in this order: a small handful of noodles, carrots, a sliver or two of scallions, herbs and top with a slice of cucumber.
To fold the spring roll: use one hand to press down the noodles and greens and fold over the rice paper rolling and tucking it secure the ingredients. Then fold over the rice paper on both sides of the tuck and gently roll.
Tip: Don’t overfill the rice paper, especially if you’re using a more delicate variety. If it does break, you can always place that roll onto another rice paper.
Dipping Sauce
Heat olive oil and sesame oil over medium-low heat and add garlic. Sautee until a golden yellow.
Add sunflower butter and gently stir to mix with oil and garlic.
Stir in hoisin to blend with sunflower butter mixture
This sauce can be served with a thicker consistency of mayo or mustard. But if you want to serve it with a more saucy consistency, similar to gravy, you can thin it out with some heated vegetable broth or lukewarm water
Recipe Notes
Savor the perfect balance of crisp vegetables and aromatic herbs in these vibrant spring rolls, complemented by a rich creamy sunflower dipping sauce for a refreshing meal any time of day.
An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Bao Ong.
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse 2 to 3 ties to combine.
In a medium bowl, whisk the eggs and olive oil until well blended. Pour egg mixture into the bowl of the food processor. Pulse 10 times or so to blend the egg mixture and flour together. Steadily process the mixture for a few seconds at the end if needed. If the mixture is too dry, sprinkle water in while pulsing a few more times.
Turn the mixture out onto a well-floured surface. Knead to bring together and smooth the dough out. Place the dough in a bowl with a cloth bowl cover and let rest for at least 30 minutes or tightly wrap the dough in plastic wrap and place in the fridge for up to 1 to 2 days.
Roasted Carrot Puree
Adjust oven racks so that one is on the top third level and the other is on the bottom third level. Preheat the oven to 400 degrees F.
Cut the carrots in half lengthwise and divide between two sheet pans. Drizzle the oil over the carrots and sprinkle with salt, and pepper. Toss well and arrange the carrots on each pan into one layer.
Place the carrots in the oven and roast for 25 to 30 minutes, until tender and starting to brown.
Remove the carrots from the oven and set aside to cool. Once cool, transfer the carrots into the bowl of a food processor fitted with a metal blade. Add the goat cheese and blend until smooth.
Purée can be stored in an airtight container in the fridge until ready to use as a filling. It can be stored in the fridge for up to 4 days or frozen for future use. Place in fridge overnight to thaw filling if you freeze it.
For Ravioli
Make an egg wash by beating the egg in a small bowl with 1 tablespoon of water. Set aside.
Working with 1/4 at a time, roll the pasta to desired thickness, then cut the pasta sheets into 4 ½-inch strips about 12-inches long.
Place 1 teaspoon of filling on the pasta sheet, leaving about 1 ½-inches between each. Using a pastry brush or basting brush, brush the egg wash around the filling. Fold the top half of the pasta over the bottom, pressing out any air pockets. Using a pizza cutter or ravioli cutting wheel, cut out the ravioli and place on a well floured sheet pan. Toss the ravioli to lightly coat in flour to avoid sticking. Repeat with the remaining pasta and filling.
Bring a large pot of generously salted water to a boil. Working in batches, cook the ravioli for 2 minutes, then, using a slotted spoon or spider, transfer to a colander set over a bowl. While hot, toss the drained ravioli with sauce that it will be served in. Be sure the sauce is warmed.
Combine carrot tops, basil leaves, arugula, garlic, lemon juice, and almonds in a food processor fitted with a steel blade. Pulse until finely chopped.
Add red pepper flakes, season with kosher salt and black pepper. Pulse to incorporate.
While food processor is running, slowly add olive oil in a streaky stream.
Transfer to bowl and stir in parmesan and lemon zest.
Recipe Notes
Use pesto on pasta, sauteed vegetables, or in scrambled eggs!
Pesto can be stored in an air-tight container in the refrigerator for up to 1 week.
Try freezing pesto in ice cube trays for already portioned single servings to use all season. Frozen pesto will keep for up to 1 month.
