Spring Rolls Deconstructed – Shrimp and Rice Noodle Salad

Shrimp and Rice Noodle Salad with Spicy Peanut DressingShrimp and Rice Noodle Salad with Spicy Peanut Dressing

If you like spring rolls, then you will love this salad. All of the goodness stuffed into a rice paper wrapped Thai or Vietnamese roll – rice noodles, shrimp, crisp veggies, fresh herbs, and chiles – is jumbled together in a big bowl of salad. The result? You might be tempted to call it a deconstructed spring roll, with all of the great flavor minus the labor of actually making a roll. Once all of the ingredients are prepped, it’s quick to assemble for a light and healthy dinner. The dressing is the magic touch that pulls this colorful dish together. It has all of the ingredients you’ll find in an Asian dipping sauce and then some: ginger, garlic, Sriracha, lime, and peanut butter. The trick is to blitz all of the dressing ingredients in a food processor (including the lime sections!) to form a thick and potent sauce. In fact, you might want to make extra dressing to keep on hand – it makes a great dipping sauce for cruditées or tossed with cooked Asian noodles.

Shrimp and Rice Noodle Salad with Spicy Peanut Dressing

Active Time: 20 minutes
Total Time: 20 minutes
Serves 4

Dressing:
1/2 cup canola oil
1 lime, peel and pith removed, quartered
2 garlic cloves
2 tablespoons coarsely grated peeled ginger with juices
2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Sriracha
2 teaspoons runny honey

Salad:
1 tablespoon extra-virgin olive oil
1 pound large (18/20) shrimp, peeled and deveined
1/2 teaspoon crushed red pepper flakes
Salt
4 ounces rice noodles, cooked per manufacturer’s instructions, room temperature
3 scallions, ends trimmed, white and green parts sliced on the diagonal
1 large carrot, cut in matchsticks
1/2 English cucumber, seeded, cut in matchsticks
2 cups coarsely chopped Napa cabbage
1 cup bean sprouts
1 cup sugar snap peas, thinly sliced lengthwise
1 red jalapeño pepper, stemmed and seeded, finely chopped
1/2 cup fresh mint leaves, coarsely chopped, plus extra for garnish
1/2 cup fresh coriander sprigs, coarsely chopped, plus extra for garnish
1/4 cup chopped roasted peanuts for garnish

1. Place all of the dressing ingredients in the bowl of a food processor and process until smooth. Transfer to a bowl.
2. Heat the oil in a skillet over medium-high heat. Add the shrimp in one layer, sprinkle with the red pepper flakes, and lightly season with salt. Cook until the shrimp are pink on both sides and just cooked through, 3 to 4 minutes, turning as needed. Transfer to a plate.
3. Place the rice noodles, scallions, carrot, cucumber, cabbage, bean sprouts, snap peas, jalapeño, mint, and cilantro in a large bowl. Add the shrimp and half of the dressing and toss to combine.
4. Divide the salad among plates. Scatter the peanuts over the salads and garnish with additional mint and cilantro. Serve with the remaining sauce on the side.

Roasted Baby Beet Gratin

Roasted Beet Gratin

This recipe is one of my favorite ways to eat beets, especially in the winter when rich gratins are warm and satisfying. It’s also a great way to introduce the beetroot to any skeptical family member. Small or baby beets are mild and sweet, and their flavor is less assertive than their grown-up relatives. In this recipe, they are thinly sliced and smothered in layers of garlic-infused sour cream flecked with orange zest and a generous shower of nutty Gruyère cheese. All of the ingredients meld together, and while the beets are present, they are not overwhelming in flavor. As they cook, the beets release their juices and saturate the dish with spectacular color, which makes this one of the prettiest gratins I have seen. So give it a try, and let the skeptics eat with their eyes – and also hopefully with a fork.

Roasted Baby Beet Gratin

Active Time: 30 minutes
Total Time: 1 hour and 30 minutes
Makes one (8 by 8-inch) gratin or 6 to 8 (4-ounce) ramekins

2 cups (16 ounces) sour cream
1 garlic clove, minced
1 teaspoon finely grated orange zest
Salt
Freshly ground black pepper
Unsalted butter
16 baby beets, about 2 pounds trimmed, scrubbed clean
4 ounces finely grated Gruyere cheese
Finely chopped thyme leaves

1. Preheat the oven to 375°F. Butter an 8 by 8-inch square gratin dish (or individual ramekins). Whisk the sour cream, garlic, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
2. Thinly slice the beets with a mandolin or knife.
3. Arrange 1/3 of the beets, slightly overlapping in the baking dish. Spoon 1/3 of the sour cream over the beets, carefully spreading to cover. Sprinkle 1/3 of the cheese over the top. Lightly season with salt, pepper, and a pinch of thyme. Repeat with two more layers.
4. Transfer the gratin to the oven and bake until the beets are tender and the gratin is bubbly and golden, about 50 minutes. Let stand 5 to 10 minutes before serving. Serve warm.

Lean into Winter with Root Vegetable Fries

Roasted Root Vegetable FriesRoasted Roots

When it’s cold and gray outside, it’s the season for root vegetables. We can count on our not-so-fair weather friends to usher us through the frigid months, gracing our tables and fortifying our diets with their sweet, nutrient-rich roots. These winter work horses are storehouses of energy, flavor and natural sugar – guaranteed to brighten up your plate and palate on a dreary chilly day.

In this recipe, root vegetables replace the ever-popular russet potato, and while they are called “fries” they are, in fact, oven roasted, so you can feel virtuous while you scarf down a batch. Mix and match your favorite roots and spices to your taste. If you can get your hands on purple sweet potatoes, give them a try – they have a slightly spiced and earthy flavor, and remain firm while roasting. As for peeling, I prefer to leave my organic root vegetables unpeeled, and simply give them a good scrub, since their skins are a wonderful source of nutrients and flavor. Roast one root vegetable or choose a variety for striking color. I like to use a combination of parsnips, carrots, celery root, rutabaga, and sweet potato.

Roasted Root Vegetable Fries

Active Time: 15 minutes
Total Time: 45 minutes
Serves 4 to 6

2 pounds root vegetables, such as parsnips, carrots, celery root, rutabaga, and sweet potato
2 tablespoons olive oil
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper

Dipping Sauce:
3/4 cup Greek whole milk yogurt
1 tablespoon Sriracha
1 small garlic clove, minced
1/4 teaspoon salt

1. Heat the oven to 425°F. Cut the root vegetables into 2-inch batons, about 1/3-inch thick. Place in a large bowl. Add the oil and generously season with salt and pepper; toss to thoroughly coat.
2. Spread the vegetables in one layer on a large rimmed baking sheet lined with parchment. Roast on the lowest rack of the oven until golden brown on the bottoms, about 15 minutes. Move the baking sheet to the top rack of the oven and roast until tender and golden brown on top, about 15 more minutes. (If desired, turn on the broiler for the last few minutes of roasting.)
3. While the vegetables are roasting, whisk dipping sauce ingredients in a small bowl.
4. Serve the fries warm with the dipping sauce.

30 Minute Coconut Chicken Curry

January weather invites slow-cooking and one-pot meals. When it’s crazy cold, icy, and wet outside, it’s a good time to hunker down and make a steaming pot of fragrant, spicy curry. This chicken curry is brimming with vegetables and napped with coconut milk. It’s rich, aromatic, and bright  – a perfect antidote to the winter blues. It’s also  a one-pot wonder, simply prepared in 30 minutes, which is perfect for a weeknight meal or a no-fuss apres-ski (or shoveling!) dinner. Feel free to switch up the vegetables to your taste. Chicken thighs may also be used in place of the breast meat – just adjust the cooking time accordingly.

Coconut Chicken Vegetable Curry

Active Time: 30 minutes
Total Time: 30 minutes
Serves 4

2 tablespoons extra-virgin olive oil, divided
1 pound chicken breast, cut into 3/4-inch pieces
Salt and freshly ground black pepper
1 large yellow onion, chopped
2 large carrots, sliced 1/4–inch thick
1 poblano pepper, seeded and chopped
2 garlic cloves, minced
1 tablespoon grated peeled ginger
2 tablespoons curry powder
1 (28-ounce) can Italian plum tomatoes with juice
1 (15-ounce) can coconut milk
6 to 8 leaves lacinato or curly green kale, tough stems removed, coarsely chopped
1 red jalapeño pepper, sliced
Chopped fresh cilantro

1. Heat 1 tablespoon oil in a wide pot or deep skillet. Season the chicken with salt and pepper and add to the pot in one layer without overcrowding. Cook until the chicken colors on all sides, turning as needed, 3 to 4 minutes. Remove the chicken from the pot and set aside on a plate. (It will continue to cook when it’s added back to the stew.)
2. Add 1 tablespoon oil to the same pot and then add the carrot and onion and sauté until the carrot brightens in color and the vegetables begin to soften, about 3 minutes. Add the poblano and sauté until crisp tender, about 2 more minutes. Add the garlic and ginger and sauté until fragrant, about 1 minute. Add the curry powder and cook, stirring, to coat the vegetables and lightly toast the spice, about 30 seconds. Pour in the tomatoes and coconut milk and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Partially cover the pot and simmer over medium-low until the vegetables are tender, about 15 minutes.
3. Return the chicken to the pot and stir in the kale. Continue to simmer until the chicken is thoroughly cooked through and the leaves are wilted, about 5 minutes.
4. Serve the curry in bowls with basmati rice. Garnish with the jalapeño slices and fresh cilantro.

Winter Citrus Quinoa Salad

There is no better time to have a salad than in the winter. Yep, that’s right: Salads aren’t just summer fare. When the cold weather settles in, it’s even more important to get our daily dose of vitamins and nutrients. Luckily, winter brings its own produce rock stars – from glistening citrus to sturdy greens, hardy crucifers, and root vegetables. Shredded, chopped, and juiced, these ingredients can be layered into hefty salads laden with dried fruit, nuts, and seeds and dubbed a complete meal.

This hearty salad is inspired by tabbouleh, a Middle Eastern bulgur salad liberally mixed with lemon, garlic, and gads of fresh herbs. In this recipe, the bulgur is switched out with quinoa, a nutrient-rich seed, which is high in protein and gluten-free, and can be prepared like a grain. A shower of herbs and shredded red cabbage add crisp texture and flavor, while a variety of peppers and dried fruit add heat and sweetness.

The key to making this salad is to taste as you build it. There should be a balance of citrus, fragrance, heat, and spice – as well as a balance of textures. Quinoa requires a good amount of seasoning for good flavor, so season the quinoa before adding it to the salad. You will also find that the flavors of the salad will meld if it can sit for an hour or two before serving. No worries about wilting, the sturdy veggies in the salad will stay fresh and crisp.

Winter Citrus Quinoa Salad

Active Time: 30 minutes
Total Time: 45 minutes plus chilling time
Serves: 6 as a side dish or salad

Extra virgin olive oil
1 1/2 cups red quinoa
3 cups water
2 tablespoons fresh lime juice
Salt
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
4 scallions, white and green parts thinly sliced
1 large poblano pepper, seeded, finely diced
1 yellow or red bell pepper, seeded, finely diced
1 cup finely shredded red cabbage
1 bunch fresh Italian parsley, leaves chopped
1 bunch fresh cilantro sprigs, leaves chopped
1/4 cup golden raisins, chopped if large
1 garlic clove, minced
1 to 2 tablespoons orange juice
1 teaspoon Tabasco sauce

1. Rinse the quinoa in a fine-mesh sieve and thoroughly drain.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the quinoa and cook for 1 minute to lightly toast the seeds, stirring frequently. Carefully add the water (it will sizzle). Bring to a boil and simmer, partially covered, over medium-low heat until the quinoa is tender and releases its germ, 15 to 20 minutes. Drain the quinoa and transfer to a large bowl. Add 1 tablespoon oil, the lime juice, 1 teaspoon salt, the cumin, paprika, coriander, and cayenne. Stir to combine and cool to room temperature.
3. Add the scallions, peppers, cabbage, parsley, cilantro, raisins, garlic, orange juice, and Tabasco. Stir to combine and taste for seasoning. Refrigerate for at least 1 hour or up to 3 hours. Serve chilled or at room temperature.

Roasted Carrot Hummus

Carrot Hummus

Move over chickpea hummus, there’s a new ingredient town.

Who doesn’t like a good hummus? Mild, nutty, and agreeably versatile, this creamy Levantine dip is a go-to for snacks, spreads, and party dips. It’s also a wonderful starting point for variations, such as carrot hummus.

Carrot hummus, you say? You bet: Picture your favorite Middle Eastern hummus – the ubiquitous blend of chickpeas, sesame paste (tahini), olive oil, lemon, and garlic. Then, send it further west to North Africa, picking up a few more ingredients along the way, such as coriander, mint, and harissa, a fiery Moroccan chile paste. Now, add the carrots, but before you do, roast them first, softening the carrots to a blending consistency, coloring them with a little char, and coaxing out their ample natural sugars. Give it all a good long blitz with the usual hummus ingredients in a food processor until thick, creamy, and smooth. Take a taste – it will be mildly sweet, slightly nutty, and a tad smoky, vividly colored and bright with citrus. Scrape it into a bowl and lick the spoon, then decorate the top with a shower of chopped crunchy pistachios and fragrant mint. Chances are you will never go back. 

Roasted Carrot Hummus

Makes about 2 cups
Active Time: 10 minutes
Total Time: 40 minutes

Carrots:
1/2 pound carrots, peeled, cut into 1-inch pieces
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon freshly ground black pepper

Hummus:
1 (15-ounce) can chick peas, drained and rinsed
2 garlic cloves, chopped
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons fresh lime juice
2 tablespoons tahini
1 to 2 tablespoons harissa
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper, plus extra for garnish

Garnish:
1/4 cup coarsely chopped shelled pistachios
1/4 cup fresh mint leaves, chopped

1. Heat the oven to 400°F. Place the carrots in a small baking dish. Add the oil, salt, cumin, and black pepper and stir to coat. Roast in the oven until the carrots are tender, 25 to 30 minutes, stirring once or twice. Remove and cool slightly.

2. Transfer the carrots and any pan juices to the bowl of a food processor. Add the remaining dip ingredients and process until smooth. If too thick, add additional olive oil or warm water to your desired consistency. Taste for seasoning.

3. Transfer the hummus to a serving bowl and garnish with the pistachios, mint, and extra black pepper. Serve with pita wedges, baguette, and/or cruditées.

Easy Grilled Broccoli and Carrots

broccoli carrots

In a matter of a few weeks our farmers market has transformed into the vegetarian equivalent of a candy store. New leaves, baby shoots and spring bulbs are on display in miniature form as their growing season is in full force. In general, I like my veggies cooked simply, and at this time of year their freshness demands it. All that’s needed is a quick steam, saute, or a turn on the grill and you will have a simple and delicious side to any meal.

Broccoli and carrots pretty much sum up the ingredient list for this veggie side I made recently – plus a pinch salt and splash of olive oil for good measure. Everything converged on the grill, which in itself is another ingredient to the dish, adding char to complete the flavor profile. On the grill? Yes, if you are careful and lay the vegetables perpendicular to the grates to prevent them from slipping through. Better yet, if you have a cast iron skillet (which you should), preheat the skillet (or a griddle) on the grill, then sear the vegetables until they wilt and char, and you are good to go. Vegetables simply never tasted so good.

Grilled Broccolini and Carrots
Serves 4 to 6 as a simple side dish

1 pound baby broccoli (broccolini), ends trimmed
1 pound baby carrots, trimmed, halved lengthwise if thick
Extra-virgin olive oil
Salt and freshly ground black pepper

1. Prepare a grill for direct cooking over medium-high heat. If using a skillet or griddle, preheat on the grill for 10 minutes.
2. Place the vegetables in a large bowl. Drizzle with 1 to 2 tablespoons oil – just enough to coat without soaking – and lightly season with salt, then turn to coat.
3. Lay the vegetables perpendicular to the grill grates (or spread in the skillet) and cook until bright in color, crisp-tender, and lightly charred, turning as needed, about 5 minutes, depending on thickness of the stalks.
4. Transfer to a serving bowl and season with additional salt and black pepper, if desired.  Serve warm.
5. Other options: sprinkle crushed red pepper flakes over for a nice bite and drizzle with a squeeze of fresh lemon juice before serving.