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Warm Spring Rolls with Spicy Sesame Sauce

My healthy version of traditional spring rolls. These aren’t fried so they are a dozen times fresher, but the great flavor is not sacrificed.

SERVES 4

1 (6-ounce/170 g) package cellophane (glass)

noodles

¼ cup (60 ml) sesame oil, divided

2 garlic cloves, minced

2 teaspoons minced fresh ginger, divided

¼ cup (60 ml) soy sauce, divided

1 tablespoon hoisin sauce

⅔ cup (60 g) shiitake mushrooms

¼ cup (35 g) thinly sliced carrot

¼ cup (25 g) bean sprouts

2 tablespoons potato starch mixed with

3 tablespoons water

Salt and pepper, to taste

½ teaspoon red pepper flakes

4 rice paper wrappers

Put the noodles in a large bowl and add hot water to cover completely; soak until soft, 20 to 30 minutes. Drain and set aside. In a medium-size frying pan, heat 2 tablespoons of the sesame oil and then add half the minced garlic, 1 teaspoon of the ginger, 2 tablespoons of the soy sauce, and the hoisin sauce and sauté 1 minute. Add the mushrooms, carrot, and beans sprouts and sauté about 3 minutes, or until the vegetables are soft. Add the noodles and toss to combine. Add the potato starch mixture and mix well. Turn off heat. Let cool. Add salt and pepper, to taste.

In a small bowl, whisk together the remaining garlic, soy sauce, sesame oil, ginger, and the red pepper flakes. Lay the spring roll wrappers out and put an even row of filling down the middle. Fold one side over to cover the filling. Fold both edges in to hold in the filling, roll tightly to the other end. Serve fresh with sauce.

Srv: 1 Spring Roll | Cal: 320 | Fat: 15 g | Sat Fat: 2 g | Col: 0 mg | Carb: 41 g | Fib: 2 g | Pro: 8 g

BITCHWORTHY: IF YOU CAN’T FIND POTATO STARCH AT YOUR LOCAL GROCER, YOU CAN SUBSTITUTE WITH CORNSTARCH. POTATO STARCH IS A BIT MILDER AND SWEETER WHICH IS WHY I USE IT IN RECIPES, BUT CORNSTARCH IS A COMPETENT ALTERNATIVE.

Roasted Carrots & Parsnips with Cumin Vinaigrette

There are so many different culinary influences in this one side dish. The slightly warm flavor of cumin just gives these backyard vegetables a fresh new twist. Pair it with a simple main course, since it is overpowering in flavor and texture.

MAKES 4 SERVINGS

1½ cups (180 g) baby carrots, peeled

1½ cups (200) 2-inch parsnip strips, peeled

¼ cup (60 ml) olive oil, divided

Salt and pepper, to taste

1 teaspoon cumin seeds or ½ teaspoon

ground cumin

⅓ cup (75 ml) sherry vinegar

1 garlic clove, chopped

1 tablespoon Dijon mustard

⅓ cup (75 ml) mirin

1 avocado, sliced

2 cups (40 g) arugula

1 tablespoon chopped fresh parsley

Preheat the oven to 375° F (190° C).

In a large mixing bowl, add the carrots, parsnips, 1 tablespoon of the olive oil, and toss to coat the vegetables. Add a pinch of salt and pepper. Place the carrots and parsnips in a large baking pan and bake 20 to 25 minutes, or until soft.

Toast the cumin seeds in a small sauté pan over medium heat until the seeds turn dark brown like espresso beans, 1 to 2 minutes (if using ground cumin, skip the toasting step). In a medium-size bowl, add the toasted cumin seeds, the remaining oil, the vinegar, garlic, mustard, and mirin, for the sauce. Remove the vegetables from the oven and place in a large serving bowl. Add the avocado, arugula, and parsley. Add the sauce and lightly toss together.

Srv: 136 g | Cal: 190 | Fat: 13 g | Sat Fat: 2 g | Col: 0 mg | Carb: 17 g | Fib: 5 g | Pro: 2 g

Sautéed Broccolini with Garlic-Infused Soy Sauce

Broccolini is one of the best veggies you can give your body. It is chock-full of calcium, folate, and iron, with a well-established reputation for reducing the risk of breast and cervical cancer. Eat up, girls.

MAKES 4 SERVINGS

2 ½ cups (100 g) broccolini

1 teaspoon salt

2 tablespoons grapeseed oil, divided

2 garlic cloves, chopped

3 tablespoons soy sauce

2 tablespoons mirin

2 tablespoons sliced almonds

2 teaspoons chopped fresh parsley

Preheat the oven to 350° F (180° C). Bring