Roasted Broccolini & Peaches

Broccolini and Peaches
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Votes: 1
Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Broccolini and Peaches
  • 1
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Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
5 minutes 2 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 450F.
  3. Trim broccolini stems to 3” length and place in a large mixing bowl.
  4. Add garlic, olive oil, salt and pepper to the bowl.
  5. Toss to coat evenly. Transfer broccolini into one layer a parchment lined sheet pan.
  6. Scatter peach wedges on the sheet pan.
  7. Roast in the oven 5 minutes.
  8. Remove pan from oven and allow to cool for 1‐2 minutes.
  9. Arrange broccolini and peaches on plates. Garnish with mint leaves.
  10. Serve as a side or snack. Enjoy.
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Vietnamese Spring Rolls

Vietnamese Spring Rolls
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Votes: 6
Rating: 3.83
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These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
Servings
8 servings
Servings
8 servings
Vietnamese Spring Rolls
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Votes: 6
Rating: 3.83
You:
Rate this recipe!
These are a fun and interactive way to get kids cooking with you! Once all the ingredients are chopped, the whole family can roll their own spring rolls! And don't be afraid to add your vegetables or even fruit- mango slices make a lovely addition!
Servings
8 servings
Servings
8 servings
Ingredients
The Spring Rolls
The Peanut Sauce
Servings: servings
Units:
Instructions
The Peanut Sauce
  1. Prepare your mise en place.
  2. Slice the white part of the green onions into thin rounds to equal 1/2 cup.
  3. Place the soy sauce, peanut butter, sugar, vinegar, oil, crushed red pepper, and green onions in a small bowl. Stir to combine.
  4. Cover and refrigerate until ready to serve.
The Filling
  1. Peel carrots. Cut into matchsticks, shred with a cheese grater, or make ribbons with a potato peeler.
  2. Slice cabbage into thin strips.
  3. Cut the stems of the green onions lengthwise with scissors.
  4. Coarsely chop the cilantro, mint, and basil leaves or just tear them with your hands.
  5. Place all of the vegetables, chili sauce, orange juice, and salt in a large bowl.
  6. Toss to combine.
The Rolls
  1. Fill a shallow bowl with cold water.
  2. Dip one rice paper wrapper into the cold water until it softens.
  3. Remove and shake off excess water and lay flat on a plate.
  4. Place vegetable filling off-center on rice paper.
  5. Wrap the spring roll like a burrito. Set aside and cover with a damp paper towel.
  6. Repeat with remaining rice paper wrappers and vegetable filling. Adding finished rolls with others under the damp paper towel.
  7. When all rolls are prepared, divide onto 8 plates, serve with peanut dipping sauce and garnish with a sprig of cilantro.
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Quinoa Pilaf

Quinoa Pilaf
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Votes: 2
Rating: 5
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Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Quinoa Pilaf
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Votes: 2
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. In a small saucepan, combine stock, quinoa, bay leaf, turmeric, salt, pepper and olive oil. Stir in lemon rind and cover.
  3. Bring pot to a boil, then lower heat and simmer until water is absorbed, about 15 to 20 minutes.
  4. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine.
  5. Top with mint and serve.
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