Shrimp Summer Rolls
Bring water to a boil and cook 2 ounces Thai rice noodles according to package directions. Drain, rinse, and cool (makes about 2 cups). In small prep bowls, have ready 6 rice paper rounds, 12 fresh Thai basil leaves (or shredded Italian basil), 6 cooked medium shrimp cut in half, ½ cup shredded carrots, and 12 fresh mint leaves. Fill a large pie plate with very warm water. Place a rice paper round in the hot water. Soak about
a minute, or until rice round is pliable. Remove and place on a clean, slightly damp kitchen towel. Place 2 basil leaves on the inner edge of the rice round, about an inch from the edge and leaving about an inch on each side. Top with approximately ¼ cup cooked rice noodles. Place 2 shrimp halves on top. Top with about 2 tablespoons carrots, and then add 2 mint leaves. Bring the edge over the filling and tuck underneath.
As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve,
cut ends up. Serve with your favorite dipping sauce. Makes 6 rolls.
1-2-3 Antipasto Salad
Combine in a large bowl: 2 hearts romaine lettuce, chopped, ½ pound Genoa salami
diced (ask for it in one chunk at deli counter), 2 cups pickled vegetable salad, coarsely chopped (find this in jars near pickles or at olive bar); 12 pitted black olives, coarsely chopped; 12 jumbo green olives, pitted, coarsely chopped; small jar (8 oz) roasted red peppers, drained and diced; and one small jar (6 oz) marinated artichoke hearts, drained.
Toss all ingredients well. In a small bowl, combine 2 tablespoons balsamic vinegar, and
¼ cup extra-virgin olive oil, and salt and pepper to taste. Drizzle the dressing over the
salad and toss until well coated. Serves 4.
Soak 8 slices of sourdough, crusts removed, in a medium bowl of water to soften, about fifteen minutes. Squeeze out the excess water and place in a large bowl. Coarsely chop
2 pounds tomatoes (seeded). Add to bowl with bread. Then add: peeled English cucumber, ½ onion diced, and ½ green bell pepper with seeds and pith removed. Add 2 smashed garlic cloves, season with salt, and drizzle with olive oil. Mix and let sit for about 20 to 30 minutes to allow the flavors to combine. Meanwhile, for the garnish, dice the remaining cucumber, onion and green pepper and reserve. Working in batches, puree the tomato/bread mixture in a blender with 2 to 3 tablespoons Sherry or balsamic vinegar. Blend in ½ to ¾ cup tomato juice to loosen the mixture, if needed. Remove soup to a large bowl and stir in about ½ cup of olive oil. Taste for salt and add more if needed. Chill. Serve cold garnished with the diced cucumber, pepper and onion. Drizzle with a little more olive oil, if desired. Serves 4.
Zesty Coconut Lime Layered Cheesecake
Line 9×5 loaf pan with plastic wrap with about 4 inches of overhang. In a large bowl, using an electric mixer, beat 1½ cups softened cream cheese with ½ cup coconut milk and ½ cup heavy cream. Mix until smooth. Fold in 1 cup prepared lime curd and a pinch of salt. Spread ¼-in thick layer of the cream mixture on the bottom of the pan. Arrange a single layer of graham crackers (about 20 for entire dish) breaking to fit. Repeat the layering and finish with the cream on top. Cover and refrigerate for at least 8 hours or overnight. Uncover and invert onto a platter. Remove plastic and garnish with toasted coconut and blueberries. Serves 8 to 10.