An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Pedro Garcia.
Strawberry Salad
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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
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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.
From trash to treasure! This vibrant, waste-reducing Carrot Top and Kale Pesto transforms often-discarded carrot tops into a brilliant green sauce that'll make your pasta sing, your sandwiches pop, and your dinner guests wonder about your secret ingredient. Packed with nutrients and bursting with fresh flavor, this isn't just another pesto—it's a delicious revolution in your kitchen!
From trash to treasure! This vibrant, waste-reducing Carrot Top and Kale Pesto transforms often-discarded carrot tops into a brilliant green sauce that'll make your pasta sing, your sandwiches pop, and your dinner guests wonder about your secret ingredient. Packed with nutrients and bursting with fresh flavor, this isn't just another pesto—it's a delicious revolution in your kitchen!
Prepare a large pot of water and bring to a simmer. Add enough salt to make it "salty like the sea."
While water is heating, prepare an ice bath in a large bowl.
Blanch all green vegetables (kale, carrot/radish tops, basil, and parsley) in the simmering water for approximately 45 seconds.
Immediately transfer blanched greens to the ice bath to stop the cooking process.
Remove greens from ice bath and squeeze out excess water thoroughly.
Transfer squeezed greens to a high-powered blender or food processor.
Begin blending the greens while slowly streaming in olive oil until you achieve a smooth consistency. Remember that the lemon juice will thin the mixture further.
In a separate bowl, combine the filtered lemon juice, salt, and coriander.
Add the blended pesto to the bowl with the lemon juice mixture.
Mix thoroughly until well combined.
Taste and adjust seasonings if necessary.
Recipe Notes
Carrot Top and Kale Pesto
Transform kitchen scraps into culinary gold with this vibrant Carrot Top + Kale Pesto. Nutrient-rich, zero-waste, and bursting with fresh flavor.
A vibrant, refreshing Carrot Citrus Spritzer blending fresh carrot juice with zesty lemon and orange. This vitamin-rich drink can be enjoyed as a morning energizer, afternoon refreshment, or as a base for a creative cocktail. Quick to prepare and packed with nutrients!
A vibrant, refreshing Carrot Citrus Spritzer blending fresh carrot juice with zesty lemon and orange. This vitamin-rich drink can be enjoyed as a morning energizer, afternoon refreshment, or as a base for a creative cocktail. Quick to prepare and packed with nutrients!
Prepare the carrots: Wash, peel, and trim the carrots. Cut into pieces small enough to fit through your juicer.
Juice the carrots: Feed the carrot pieces through a juicer and collect the fresh carrot juice in a container.
Prepare the citrus: Peel the lemon and orange, removing as much of the white pith as possible to avoid bitterness.
Juice the citrus: Juice the lemon and orange using a citrus juicer or by hand.
Strain the juices: Pour the citrus juice through a fine-mesh strainer to remove any pulp or seeds. This will create a smoother final drink.
Muddle the mint: Place 3-4 mint leaves in the bottom of a glass and gently muddle (press with a muddler or the back of a spoon) to release the oils and aroma.
Combine the juices: Pour the carrot juice and strained citrus juices over the muddled mint in the glass. Stir gently to combine the flavors.
Garnish: Add a fresh sprig of mint or cilantro and a slice of orange or lemon to the rim of the glass.
Serving Options
For a spritzer: Top with chilled sparkling water and add ice if desired
For straight juice: Serve as is for a more concentrated flavor
For a cocktail: Add 1.5 oz (45ml) of vodka, gin, or white rum
Tips
For best flavor, serve immediately while fresh
If making ahead, store the juice mixture in an airtight container in the refrigerator for up to 24 hours
For a sweeter drink, add a small amount of honey or agave syrup
For an extra refreshing twist, add a few thin slices of cucumber
Recipe Notes
Carrot Citrus Spritzer
Enjoy this vitamin-packed, refreshing beverage as a healthy morning starter or afternoon pick-me-up
These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
