Whether you call them spring rolls, summer rolls or even plain old salad wraps doesn’t really matter—unless you feel the need to be culturally precise. Whatever name you choose, Vietnamese-style rice paper wraps are an irresistibly fun and tasty, hands-on approach to pushing fruit and vegetables. Call it sneaky if you want, but what kid (or adult) doesn’t embrace the idea of choosing the food on their plate—and having the chance to play with it, too? Pull out all the veggies, Mom. This is the day you’ve waited for.
Category Archives: Recipes
Roasted Cauliflower with Pangrattato Topping
If you’ve got a few stray ends of stale baguette or other crusty bread, don’t toss them. Instead grind into crumbs and toast with butter and olive oil, garlic, orange zest and herbs. You’ll have a quick and delicious topping, known in Italy as pangrattato, that dresses up roasted vegetables, like cauliflower, with crunchy flavor. For an easy main dish, toss the entire lot with your favorite cooked pasta such as fusilli or farfalle. This version of pangrattato is inspired by Nigel Slater.
Sautéed Beans with Kale
This Italian-inspired bean dish makes a light vegetarian entrée, or flavorful side dish. You’ll find it particularly appealing during summer months when tomatoes are in season. Feel free to add another, if you like.
Couscous Salad with Kale, Harissa and Roasted Vegetables
This salad was inspired by my friend Jane and her sneaky tub of pepper-spiked harissa that made the journey all the way from DC to California without too much leakage.
Harissa is a paste made of chili peppers ground with spices, oil and garlic, that’s a wildly popular condiment in North Africa. Here it adds flavor plus a touch of heat to an easy dinner salad. In summer we’ll turn to sweet, juicy raw tomatoes, but in early spring roasted cherry or grape tomatoes are the way to go.
You’ll find harissa and Israeli couscous at Whole Foods or other specialty markets. Harissa varies in strength from one version to another, so be sure to taste and add as much as you dare.
Couscous Salad with Cilantro Pesto and Spring Vegetables
Fresh cilantro pesto brightens up this easy pasta salad. Vary the vegetables as you like or substitute toasted walnuts for the pepitas. Spring asparagus or pea shoots would be a nice addition. Look for Israeli couscous at high-end and specialty markets such as Whole Foods or Gene’s in Saratoga. In a pinch substitute jarred pesto for the fresh. You may not find ready-made cilantro pesto, and if not, basil pesto will do. Add as much as you need to moisten the salad and give it plenty of flavor.