Some great summer safety tips from CHAS Health Pediatrician, Dan Moorman:
Total Time: 30 Minutes
2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons honey
8 tablespoons extra virgin olive oil
1 teaspoon lime zest (be sure to zest limes before juicing them)
4 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped
Combine first five ingredients (through shallots) in a large bowl. Whisk together the next seven ingredients (through cilantro) in a small bowl. Toss the dressing with the salad. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.
Serving size: 1 cup
Calories: 464, Fat: 24g, Saturated fat: 3g, Carbohydrates: 52g, Sugar: 7g, Fiber:15g, Protein:13g, Sodium: 591mg, Cholesterol: 0mg
total time: 45 minutes
EASY PEANUT DIPPING SAUCE
1/4 cup creamy peanut butter
1 tablespoon hoisin sauce
1 tablespoon honey
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
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 avocado, sliced
1 mango, sliced
handful fresh cilantro, mint and/or basil
5 large green lettuce leaves (romaine, butter, arugula, kale, etc), torn in half
sesame seeds for garnish (optional)
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.
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.
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.
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.
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.
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.
Yield: 5 cups
Active Time: 10 minutes
Total Time: 20 minutes
1/2 medium head of cauliflower (about 1 pound), coarsely chopped
5 tablespoons extra-virgin olive oil, divided
1 teaspoon (or more) kosher salt, divided
2 cups (packed) flat-leaf parsley leaves with tender stems
1 cup (packed) mint leaves
2 scallions, white and pale-green parts only, sliced
1 garlic clove, coarsely chopped
1 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes
1/2 medium cucumber (about 8 1/2″ long), cut into 1/4″ pieces
6 ounces cherry tomatoes, quartered
Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower “rice” on a rimmed baking sheet, and let cool.
Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
Cauliflower “rice” can be made 3 days ahead. Chill in a resealable container.
Nutrition Facts (for 1/5 of the recipe):
Calories: 167, Total Fat: 14g, Saturated Fat: 2g, Unsaturated Fat: 12g, Sodium: 258mg, Total Carbohydrate: 9g, Fiber: 3g, Sugars: 3g, Protein: 3g