FRESH SPRING ROLLS

INGREDIENTS:

Spring Roll Wrappers (as many as you want to make) - you can get these at asian markets
Veggies for stuffing the rolls:
Shredded lettuce or spinach
chopped cilantro
cucumber, chopped or cut into strips
carrots, julienned

Wonderful Peanut Sauce:
1/4 C peanut butter
2 T hot water
1 T seasoned rice vinegar
1 T soy sauce
pinch cayenne pepper
*optional - 1 T milk

In a small bowl, whisk together peanut butter and hot water.  Add remaining ingredients and whisk until smooth.  Use immediately or refrigerate for a few days.  Adjust consistency as needed.


Directions for Spring Rolls:

1.  In a bowl of cool water, soak a wrapper until limp.  Lay wrapper out flat.  Place desired ingredients in middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a small burrito.  Moisten at seam, press to close.

2.  Lay on plate, cover with moist paper towel or saran wrap and refrigerate until ready to serve.  Then slice in two and serve with Wonderful Peanut Sauce or other desired sauce.

Recipe for Spring Rolls modified from allrecipes.com

SOUTHWESTERN QUINOA STUFFED PEPPERS

(makes 4)

INGREDIENTS

4 bell peppers (any color)

2 cups cooked quinoa

1/2 can of black beans, drained and rinsed

2 ears of corn, kernels cut from cob (may also use canned or frozen corn)

*optional - 3-4 cooked chicken breasts, diced

2 Tbsp chopped fresh cilantro

1 heaping tablespoon taco seasoning

1.5 cups of shredded cheese

2/3 cup chopped tomatoes

DIRECTIONS

1.  Preheat oven to 350 degrees fahrenheit.

2.  Wash peppers and cut off tops.  Discard seeds and ribs.

3.  In a very large bowl, mix together all other ingredients.  Save a small bit of the cheese to sprinkle on top of the peppers (or use extra cheese!)

4.  Bring a large pot of salted water to boil over high heat.  Submerge peppers into water and boil for 3 minutes.  Remove carefully and let cool until you are able to handle them.

5.  Set peppers upright in a baking dish.  Fill peppers with filling, pushing down gently and heaping up slightly on top.  Sprinkle with extra cheese if desired.

6.  Bake at 350 for 40-45 minutes or until browned on top and heated through.

7.  Serve with more chopped fresh cilantro or fresh salsa.

Recipe modified from rachelcooks.com

ROASTED BEET & PEAR SALAD

INGREDIENTS

2 medium sized beets

2 ripe pears, chopped into 1/2 inch pieces or sliced thin

a few handfuls of salad greens of your choice

1/2 cup feta cheese (or goat cheese), crumbled

1/4 cup toasted nuts such as walnut, pine, or pecans

1-2 Tbsp Extra Virgin Olive Oil or Almond Oil

Drizzle of honey

Drizzle of balsamic vinegar

salt & pepper

*optional ingredient - 1/4 - 1/2 cup cooked quinoa

INSTRUCTIONS.

Step 1 is roasting the beets.  Preheat oven to 350 degrees fahrenheit.  Roast the beets by drizzling them with a bit of olive oil, some salt and pepper, and wrapping them in foil.  Depending on the size and freshness of your beets, they should take from 40 minutes to 1 hour to roast in the oven.  Check occasionally, when they are fork-tender they are done.  Set them aside to cool...as soon as they are cool enough to touch, run them under the faucet and slide off the skins with your hands.  Chop into 1/2 inch cubes or slice thin, depending on the texture you like.  You may do this step a day ahead, if desired.

Step 2 is assembling the salad.  Assemble all the ingredients in a bowl or on a platter.  Drizzle with oil, balsamic vinegar, and honey.  Sprinkle salt and pepper

Optional Step is to take the cooked quinoa and toast it in a saute pan with a small amount of oil.  Add it when you assemble the salad ingredients.

Recipe modified from loveandlemons.com