Vietnamese Spring Rolls
Votes: 6 3.83
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!
Vietnamese Spring Rolls
Votes: 6 3.83
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!
Ingredients
Servings:
Units: Metric US Imperial
Instructions
The Peanut Sauce
Prepare your mise en place.
Slice the white part of the green onions into thin rounds to equal 1/2 cup.
Place the soy sauce, peanut butter, sugar, vinegar, oil, crushed red pepper, and green onions in a small bowl. Stir to combine.
Cover and refrigerate until ready to serve.
The Filling
Peel carrots. Cut into matchsticks, shred with a cheese grater, or make ribbons with a potato peeler.
Slice cabbage into thin strips.
Cut the stems of the green onions lengthwise with scissors.
Coarsely chop the cilantro, mint, and basil leaves or just tear them with your hands.
Place all of the vegetables, chili sauce, orange juice, and salt in a large bowl.
The Rolls
Fill a shallow bowl with cold water.
Dip one rice paper wrapper into the cold water until it softens.
Remove and shake off excess water and lay flat on a plate.
Place vegetable filling off-center on rice paper.
Wrap the spring roll like a burrito. Set aside and cover with a damp paper towel.
Repeat with remaining rice paper wrappers and vegetable filling. Adding finished rolls with others under the damp paper towel.
When all rolls are prepared, divide onto 8 plates, serve with peanut dipping sauce and garnish with a sprig of cilantro.
Southwest Succotash
Votes: 2 4.5
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Southwest Succotash
Votes: 2 4.5
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Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Cut poblano chili in half lengthwise; discard seeds and membranes.
Place chili halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until
blackened.
Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel, chop, and set aside.
Place beans in a medium saucepan; cover with water. Bring to a boil; reduce heat to medium, and cook until tender. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers; sauté 6 minutes.
Add garlic; sauté 1 minute.
Stir in beans or peas and corn; sauté 6 minutes or until corn is tender.
Add poblano and tomatoes; cook 2 minutes.
Remove from heat; stir in chopped cilantro, juice, salt, and black pepper.
Garnish with cilantro sprigs. Enjoy!
Garden Bok Choy Stir-Fry
Votes: 2 5
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Servings
Prep Time
4 servings
5 minutes
Servings
Prep Time
4 servings
5 minutes
Garden Bok Choy Stir-Fry
Votes: 2 5
Rate this recipe!
Servings
Prep Time
4 servings
5 minutes
Servings
Prep Time
4 servings
minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
Prepare your mise en place.
Cut off the bottoms of the bok choy to separate the leaves.
Separate the leaves. Tear leaves into small pieces.
Heat a skillet on medium heat.
Pour olive oil into the skillet.
Add the bok choy and sprinkle with salt and pepper.
Cook until the leaves turn a bright green color and a little soft.
Add the sesame seeds and oil. Enjoy!
Arugula Harissa Penne
Votes: 2 4
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Servings
Prep Time
4 Servings
20 Minutes
Servings
Prep Time
4 Servings
20 Minutes
Arugula Harissa Penne
Votes: 2 4
Rate this recipe!
Servings
Prep Time
4 Servings
20 Minutes
Servings
Prep Time
4 Servings
Minutes
Ingredients
Servings:
Units: Metric US Imperial
Instructions
The Harissa Sauce
Prepare your mise en place.
Peel and finely chop the garlic.
Add the oil into a mixing bowl, then add the garlic and spices.
Add the lemon juice, salt and pepper and whisk to combine. Set aside.
The Vegetables
Finley chop the arugula and basil.
Gently crush the almonds using the bottom of a measuring cup or a small sauté pan, and set aside.
Grate the cheese with a box grater or microplane.
The Pasta
Boil the pasta in salted water (enough water to let the pasta freely move around) until al dente. Drain and place in a large mixing bowl.
Drizzle the harissa sauce over the pasta and toss together.
Add the arugula and basil onto the hot pasta.
Sprinkle with cheese and almonds and serve hot. Enjoy!
VIDEO
1-2-3 Salad
Votes: 13 4
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1-2-3 Salad
Votes: 13 4
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Ingredients
For the Salad
1/4 cup
butternut squash roasted and cut into a small dice
2 heads
lettuce mixed large handfuls
1/4 cup
nuts almonds, pecans, walnuts
1/4 cup
fruit dried or fresh
1/4 cup
quinoa or other grain (i.e. orzo or couscous)
1/4 cup
Parmesan cheese or substitute feta or blue cheese
Servings:
Units: Metric US Imperial
Instructions
1-The Dressing
Prepare your mise en place.
Measure the vinegar, honey, mustard, salt and pepper and add to a mixing bowl.
Whisk lightly until the ingredients come together. Taste. Adjust if necessary.
Measure the oil. Slowly pour the oil into the vinegar mixture while whisking.
The oil and vinegar has come together or “emulsified” when you notice the consistency thicken and color become cloudy. Set aside.
2-The Salad
Cut the butternut squash into a small dice and toss it 2 tablespoons of olive oil, and season with salt and pepper and roast at 375 degrees for about 15 minutes.
Tear lettuce with your hands. Avoid using a knife to cut lettuce, it may turn it brown. Add to a bowl.
Select additional ingredients: a nut, a fruit (dried or fresh), a cooked grain and a cheese. Measure and sprinkle into the bowl with the lettuce and vegetables.
3-Dress The Salad
Add dressing ¼ cup at a time. You want to make sure that you do not put too much dressing on your salad.
Toss ingredients together with your clean hands or a set of tongs. Make sure to coat each leaf well.
Taste. Add more dressing if needed.
Add salt and pepper if needed.
