Summer Rolls

Ingredients:

Easy Peanut Dipping Sauce:

• 1/4 cup creamy peanut butter
• 1 Tablespoon hoisin sauce2
• 2 teaspoons soy sauce
• 1 clove garlic, mashed (or about 1 teaspoon minced)
• 1 teaspoon Sriracha sauce or a chile garlic sauce, optional for spice
• 1-2 Tablespoons warm water, or more as needed
• optional garnish: crushed peanuts, sprinkle of crushed red pepper
• Summer Rolls:
• 10 spring roll rice paper wrappers
• 1 large carrot, peeled and julienned
• 1 large cucumber, julienned (you can peel, but I don't)
• 1/2 of a large red pepper, julienned
• 1/3 cup chopped purple cabbage
• 1 ounce cooked rice noodles/rice vermicelli (optional)
• 1 avocado, sliced
• handful fresh cilantro (and/or mint, basil)
• 5 large green lettuce leaves (romaine, butter, etc), torn in half
• 20 medium cooked shrimp, peeled and sliced in half length-wise
• sesame seeds for garnish (optional)

Instructions:

1. First, read through the post above to learn some tips/tricks for making these summer rolls. Also, make sure every single ingredient in the summer rolls is prepared/chopped/cooked before you assembling.
2. Prepare the dipping sauce: You can whisk everything together in a bowl or use a food processor. I always whisk them because it saves me from cleaning the food processor. Add everything to a medium bowl (except water and optional garnish) and whisk until smooth. Add 1-2 Tablespoons of warm water or until you reach desired thinness. Pour into a serving bowl/ramekin and top with garnish. Set aside.
3. Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. The baking pan is what I always use. Working with one at a time, dip the rice paper wrapper into the warm water for 15-20 seconds (or whatever the package suggests). Usually it's around that time. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Sometimes I use a large wood cutting board, but the wrappers stick to it a little more. Pat the wrapper slightly dry.
4. Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper as explained and pictured in the post. Then, a small amount of noodles (if using), a slice or two of avocado and a bit of cilantro. Lay 1/2 of a lettuce leaf on top and 4 slices of shrimp on top-- as pictured above. Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one.
5. Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It's basically like you're rolling a burrito! Remember, you want a very tight roll. You can fold in the sides of the rice paper roll if you wish, but sometimes I don't.
6. After rolling each, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with peanut sauce. This amount is enough for Kevin and I and there are always a couple leftover for lunch the next day.
7. Make ahead tip/storing: Wrap rolls individually in plastic wrap (suggested to prevent sticking and then tearing) and layer in a tupperware between sheets of parchment or wax paper. Store up to 2-3 days. In terms of taste, the rolls are best served fresh the day they are made. Cover sauce tightly and store in the refrigerator for a couple days.

https://sallysbakingaddiction.com

Cucumber Tzatziki

Ingredients:

• 1 cup grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first)
• ½ cup plain Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons chopped fresh mint and/or dill
• 1 ½ teaspoons lemon juice
• 1 medium clove garlic, pressed or minced
• ¼ teaspoon fine sea salt

Instructions:

1. Working with one big handful at a time, squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a small serving bowl, and repeat with the remaining cucumber.
2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

https://cookieandkate.com/2017/how-to-make-tzatziki/

Lentil Vegetable Stew

Ingredients

• 1 tbsp extra virgin olive oil
• 2 small onions, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 tsp salt, plus more to taste
• 1½ tsp italian seasoning
• 2 bay leaves
• 1 cup trimmed and chopped green beans 
• 4 cups vegetable broth + 1 cup water
• 2 tbsp tomato paste
• 1-15oz diced tomatoes (not drained)
• 1 medium potato, cubed
• 1 cup lentils
• 2 cups spinach
• 1 tbsp balsamic vinegar

Instructions:

1. Heat oil over medium heat in a large pot or dutch oven.
2. Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes.
3. Add garlic and sautee for another 2 minutes. Stir in the salt, italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender.
4. Stir in spinach and balsamic vinegar. Season with salt and pepper to taste.

https://www.hummusapien.com/lentil-vegetable-soup/