These spring rolls are delicious served as an appetizer or a light main dish. Note to vegans: Most egg roll wrappers are made with cornstarch, flour and water, but some contain eggs. Check labels.
Appetizers & Snacks
Once you’ve made the topping for these roasted beets, you’ll want to find other ways to use the simple, surprising “crumbles.” Be sure to roast the golden beets separately from the red beets so that the colors remain distinct.
Want a new variation on your usual tomato-basil bruschetta fare
Use this recipe as a model for other granola combinations with different dried fruits, nuts, and spices. It should stay crisp for a week stored in an airtight container. If it loses its crunch, toast 3 to 5 minutes in a 350°F oven. Note: substituting agave or brown rice syrup for the honey and oil for the margarine will result in a less crisp granola with smaller clusters.
If you can’t find large, firm bok choy leaves to use as wrappers for this recipe, use smaller ones as “cups,” and serve the filling alongside. Choose a bold-flavored prepared teriyaki sauce or add sriracha or chile-garlic sauce for extra kick.
Laced with harissa, a Tunisian chile sauce, this dip offers a spicy, low-fat alternative to hummus. Serve it with pita wedges or pita chips. Leftover dip makes a great sandwich spread or pasta sauce.
Hearty vegetables are roasted, and then coated in a sweet and spicy glaze.
Homemade refried beans make this a stand-out salad, but the canned version can be used in a pinch.
Cointreau is a good choice because the subtle orange flavor won’t overpower the fresh lime.
Serve this flavor-packed dip with your favorite tortilla chips.
Pico de gallos made with radishes are quite common along the Pacific Coast of Mexico.
This salad is a play on the celery and carrot sticks commonly served with Buffalo wings.