The much-awaited warmer days are here, and with late Spring comes a plethora of new produce to enjoy. Chef Emily Scott brings us these fresh, wholesome recipes that make the most of the seasonal, organic produce you’ll find on our shelves. Let us know in the comments which recipe you try!
Spring Rolls with Peanut Dipping Sauce
Adapted from Clean Eating Magazine
- 18 to 20 spring roll rice paper wrappers
- 1 head Boston or Bibb lettuce, leaves separated and largest leaves cut in half
Fillings: (You’ll want about 2-3 cups of total filling. We suggest using at least 4-5 different types of veggies for the best flavor and presentation – the more variety, the better! Use whatever produce is in season and fresh at your store.)
- napa cabbage, thinly sliced
- broccoli, finely chopped
- carrots, shredded
- kohlrabi, shredded or thinly sliced
- cucumber, thinly sliced
- bell pepper, thinly sliced
- bean sprouts
- broccoli sprouts
- scallions, chopped
- avocado, sliced
- jalapeno, thinly sliced
- fresh herbs: cilantro, mint, or basil
Fill a wide, flat bowl or dish with warm water. Wet spring roll wrapper with warm water by submerging it for 5-10 seconds, or until pliable. Place wrapper on a hard surface. Place lettuce leaf flat on top of the wrapper. Pile on your vegetables.
Roll wrapper tightly, burrito-style. (There is no secret to doing this perfectly, except that practice does help! Rest assured that they’ll taste amazing, no matter how they look.) Serve with Peanut Dipping Sauce (recipe follows).
Peanut Dipping Sauce
- 1/4 cup lime juice (fresh, not store-bought!)
- 1/8 cup creamy natural peanut butter, unsalted
- 2 tbsp fresh cilantro, minced finely
- 2 tbsp water
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced finely
- 2 tsp tomato paste
- 2 tsp low-sodium tamari soy sauce
- 2 tsp raw honey
- 1 tsp fresh ginger, grated
- 2 drops chile sesame oil
Whisk all ingredients together in a medium bowl, thin with water and/or adjust seasonings as needed to suit your tastes. Serve at room temperature.
Serve chilled spring rolls with dipping sauce.
Mixed Greens with Strawberry Miso Dressing
Pureed strawberries and miso make an unusual, slightly sweet dressing. Miso is made from fermented soybeans, and is a good source of probiotics.
- 6-8 cups of mixed spring greens, washed and dried
- 1/4 cup rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons white miso
- 2 tablespoons sesame oil
- 1 cup chopped fresh organic strawberries
Place all ingredients, except mixed greens, in a blender and blend until smooth. Serve dressing over top of greens.
Greek Potato Salad
- 1.5 lb new potatoes
- 1 cup chopped cucumber
- 1 cup fresh parsley, chopped
- 1 cup grape tomatoes, quartered
- 1/2 cup scallions, chopped
- Salt and black pepper, to taste
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tsp minced garlic
- 8 oz feta, crumbled (optional)
- 1/2 cup kalamata olives (optional)
- fresh herbs such as basil or dill (optional, to taste)
Cook potatoes by simmering them whole, until tender. Cool completely, then halve or quarter them so that they are in bite-sized pieces.
In a bowl, combine chilled potatoes, cucumbers, parsley, grape tomatoes, and scallions. Season with black pepper and salt, to taste.
In a separate bowl, whisk the olive oil, lemon juice, and garlic until blended. Add to the potato salad and mix until thoroughly combined. (You may decide not to use all of the dressing, so add a bit at a time until it tastes right to you.)
Stir in feta, olives, and fresh herbs, if using. Chill before serving.