Springtime Spring Rolls

Spring rolls are a fun and delicious way to enjoy a wide variety of fresh produce and leftovers you have on hand.

Via Creative Commons

Ingredients

• 1 package spring roll wrappers (see Tip)
• 1 pound tofu or leftover cooked meat
• 2 cups cooked rice or wild rice
• 3 cups assorted veggies, such as:
• kale, shredded cooked or raw
• spinach, cooked or raw
• carrots, shredded or thinly sliced
• cucumbers, seeded and thinly sliced
• kohlrabi, peeled and thinly sliced or shredded
• cabbage, shredded cooked or raw
• green onions, thinly sliced
• red peppers, thinly sliced
• cilantro, chopped
• Sesame Orange Sauce or Maple Dijon Sauce

Preparation

1. Place all filling ingredients in separate bowls or on large baking sheet
2. Fill a separate baking sheet or large pie pan with 1/2-1” of warm water, and place 2 damp kitchen towels unfolded on either side of baking sheet. One at a time, place dried spring roll wrappers in the water for about 30 seconds (you can move it around or just let it sit). Remove the spring roll wrapper and place it on one of the towels (which will soak up some of the extra water).
3. Place your desired fillings (about 2 tablespoons rice, handful of veggies and 1/4 cup protein) on bottom third of wrapper closest to you. Roll the bottom of wrapper over the fillings (away from you) and pull the roll back towards you to tighten the wrap over the fillings. Fold in the right and left ends and roll the wrap away from you—just like a burrito—to complete. Repeat with the remaining wrappers.
4. Serve with Sesame Orange Sauce or Maple Dijon Sauce for dipping.

Authored by Molly Herrman. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Spicy Sweet Potato Wedges with Jalapeño Sour Cream

Photo Credit: Cooking Light

These tasty wedges pair perfectly with roast turkey sandwiches, breakfast hash, or a big bowl of chili.

Ingredients

• 2 pounds sweet potatoes, washed and cut lengthwise into large wedges
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon cumin powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili flakes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of cayenne pepper

Jalapeño Sour Cream

• 1/2 cup light sour cream
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons fresh lime juice
• Pinch of salt

Preparation

1. Preheat the oven to 400° F.
2. In a large bowl, mix together the oil and spices. Add the sweet potato wedges and toss until well coated. Spread the seasoned wedges out on a large sheet pan. Place in oven and bake for 20 minutes, stir or flip the wedges, and bake an additional 20 minutes until browned and tender.
3. While potatoes are roasting, mix together the sour cream, jalapeño pepper, lime and salt in a small bowl. Refrigerate until ready to serve.
4. Remove the wedges from the oven and let them rest for 5 minutes before serving with the jalapeño sour cream.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Sweet & Sour Vegetarian Meatballs

Via Stronger Together

These tasty vegetarian meatballs make a delicious appetizer or accompaniment to fettuccine Alfredo or mushroom risotto.

Ingredients

• 2 large eggs
• Oil to grease pan
• 1/2 cup shredded Colby cheese
• 2 tablespoons minced yellow onion
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried sage
• 1/4 teaspoon salt
• 1 cup crushed herbed stuffing mix
• 1/4 cup cottage cheese
• 6 tablespoons pecan meal (grind about 1/2 cup pecan halves)

Sauce

• 2 tablespoons canola or vegetable oil
• 3 tablespoons apple cider vinegar
• 10 tablespoons apricot jam
• 6 tablespoons ketchup
• 1 tablespoons minced yellow onion
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried oregano
• 1/4 teaspoon hot sauce

Preparation

1. Preheat oven to 350°F.
2. Oil a sheet pan with sides or an oven-safe casserole dish.
3. In a large mixing bowl, mix together all vegetarian meatball ingredients. Once thoroughly combined, roll into 1- to 2-inch balls. The mixture should yield approximately 16-18 vegetarian meatballs. Place them in the oiled pan and bake for 15 minutes. Turn them and bake another 15 minutes.
4. While the vegetarian meatballs are baking, mix together all sauce ingredients in a separate bowl.
5. After the vegetarian meatballs have baked for 30 minutes, coat them with the sauce and bake another 10-15 minutes. Serve warm.

Serving Suggestion

Goes great with fettuccine Alfredo or mushroom risotto.

Authored by Open Harvest Co-op Grocery. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Five Spice Wings

Spiced and seasoned with Korean chili paste and Chinese 5 spice powder, you'll love these baked chicken wings.

Ingredients

• 3/4 cup tamari
• 1/4 cup seasoned rice wine vinegar
• 2 tablespoons sesame oil
• 2 tablespoons gochujang (Korean chili paste)
• 2 teaspoons minced garlic
• 1 tablespoon minced ginger
• 1 scallion, minced
• 2 teaspoons Chinese 5 Spice powder
• 2 pounds chicken wings, tips removed

Preparation

1. Combine tamari, vinegar, oil, gochujang, garlic, ginger, scallion and spice powder in a blender and puree. Reserve 1/4 cup of the marinade and refrigerate for later use. Place the wings in a large bowl or plastic ziplock bag and cover with remaining marinade. Marinate the wings in the refrigerator for at least 2 hours (or up to 24).
2. Preheat oven to 450°F.
3. Remove wings from the marinade, lay them on an oiled sheet pan, drizzle lightly with leftover marinade from the bag or bowl and roast for about 12 to 15 minutes. When finished, toss the still-warm wings with the additional reserved marinade.

Serving Suggestion

These wings are best served either hot or at room temperature, garnished with finely-sliced scallion and sesame seeds. Offer extra sauce or Sriracha glaze on the side.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Holiday Cheddar Cheese Ball

Total Time: 15 minutes

Servings: 2 large balls (20 servings)

This festive holiday cheese spread is quick and simple to make and great for entertaining.

Ingredients

• 1 pound cream cheese, softened
• 1 cup cheddar cheese, grated
• 1/4 cup Asiago cheese, grated
• 2 tablespoons red bell pepper, diced
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons garlic, minced
• Salt and freshly ground black pepper

Preparation

1. In a food processor, blend cream cheese until slightly fluffy. Add cheddar, Asiago, and garlic, and pulse until lightly blended.
2. Scoop cheese mixture into a small bowl and add the bell pepper, chives, parsley, and salt and pepper. Mix well.
3. Refrigerate mixture until cold, then form into balls.
4. Roll in extra chives, parsley, or diced bell pepper and allow to come to room temperature before serving.

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop