Vegetable spring rolls packed with rice noodles, mango, cucumber and carrots. Dressing made from toasted sesame oil, soy sauce, rice vinegar, orange & lime juice, and hot sauce.

(Serves 6 )

Ingredients - Dipping Sauce
1/4 C soy sauce
1/4 C fresh squeezed orange juice
2 Tbsp. lime juice
½ tsp. siracha hot sauce
1 tsp. toasted sesame oil

Ingredients - Salad Dippers
1 ½ C carrots-julienned
1 ½  C cucumbers-julienned
1 C mango sliced lengthwise
2 C mixed salad greens
1 ½ C cooked thin rice noodles (Maifun)
12 spring roll wrappers

Directions

• Prepare rice noodles according to package directions.  Drain and cool.  
• Slice carrots, cucumber and mango.  (Recommend using a mandolin to quickly prepare thin slices).  
• Warm water on a stovetop in a shallow pan or pour very warm water into a large bowl before preparing spring roll wrappers.  
• Drop rice paper into very warm water until it softens (5-10 seconds), remove and place it on a work surface.  
• Place a small handful of carrots, cucumber, salad greens and rice paper in middle of circle.
• Similar to wrapping a burrito, take one end of circle and bring toward center to cover ingredients, roll once and pull in left side and then right side of circle, roll again away from yourself until you fold over completely.  
• Enjoy with Dipping Sauce

Two refreshing drink recipes: Fresh Watermelon Juice & Fresh Cantaloupe Juice

WATERMELON JUICE

Ingredients
2 Cups Watermelon (medium chop)
¼ C sparkling water

Directions

• In a blender combine chopped watermelon and sparkling water.
• Blend until combined.

CANTALOUPE JUICE

Ingredients
2 Cups Cantaloupe (medium chop)
¼ C sparkling water

Directions

• In a blender combine chopped cantaloupe and sparkling water.
• Blend until combined.

Two hummus recipes: black bean lime hummus & traditional chickpea lemon hummus

TRADITIONAL HUMMUS

Ingredients
2 (15oz) cans chickpeas rinsed
2 Tbsp. tahini paste
½ garlic clove
2 Tbsp. fresh squeezed lemon juice.
2 Tbsp. chopped parsley
1 tsp. paprika
Salt & pepper to taste
¼ C olive oil

Directions

• In a food processor combine chickpeas, tahini paste, garlic, lemon juice, parsley, paprika, salt & pepper.  
• While mixture is blending slowly add olive oil through food processor chute and let hummus blend for 1-2 minutes until combined completely.

BLACK BEAN LIME HUMMUS

Ingredients
2 (15oz) black beans drained and rinsed
2 Tbsp. tahini paste
½ garlic clove
2 Tbsp. fresh squeezed lime juice
2 Tbsp. chopped cilantro
1 tsp. ground cumin powder
Salt & pepper to taste
¼ C olive oil

Directions

• In a food processor combine black beans, tahini paste, garlic, lime juice, cilantro, cumin powder, salt & pepper.  
• While mixture is blending slowly add olive oil through food processor chute and let hummus blend for 1-2 minutes until combined completely.

Grilled zucchini, peaches, onions and corn tossed with fresh avocado, romaine lettuce and a citrus vinaigrette.

(serves 4-6)

Ingredients - Salad
4 C romaine Lettuce –chopped
1 avocado (pitted & chopped)
2 ears corn
1 large zucchini
1 large onion sliced rounds
2 peaches (pitted & halved)
2 Tbsp. olive oil

Ingredients -Dressing
1 Tbsp. Dijon mustard
2 Tbsp. balsamic vinegar
2 Tbsp. fresh squeezed orange juice (1/2 orange)
¼ C olive oil
Salt & pepper to taste

Directions

• Chop romaine lettuce and set aside in large bowl. Chop avocado and set aside.
• Slice zucchini length-wise, slice onions into rounds, and cut peaches in half and remove pit.
• Brush olive oil over corn, zucchini, onion slices, and peach halves.  Sprinkle with salt & pepper.
• Heat a well-oiled grill, grill pan, or cast iron skillet and add vegetables.
• Allow vegetables to brown before turning over (approximately 5 minutes)
• Turn over vegetables and continue to cook through until brown on both sides and vegetables are still firm.
• Remove vegetables and cool.
• While vegetables cool, cook shrimp on grill, grill pan, or heavy skillet (approximately 3 minutes or until cooked all the way through)
• In a small bowl, prepare dressing by adding Dijon mustard and balsamic vinegar.  Add orange juice and whisk together.  Continue whisking while slowly adding olive oil until combined.  
• Add Salt and pepper to dressing to taste.
• Chop cooled vegetables and add to bowl of lettuce with shrimp.
• Pour dressing over salad and toss to combine.