Vietnamese Spring Rolls are essentially are bundles of salad wrapped in rice paper. They are very versatile and may be made with whatever fresh ingredients you have on hand. It takes a little bit of time to prepare all the ingredients and a little practice to wrap, but the resulting spring rolls are certainly worth the time and effort. Make these for your family or serve them at your next party and they are guaranteed to be a crowd pleaser.
…traditionally filled with shrimp and pork, noodles, and an assortment of vegetables and herbs. They are eaten dipped in either a spicy peanut sauce or nuoc cham, which is made with fish sauce, garlic, and chilis, or both. What I love about them is that they are fresh, healthy, and a lot of fun to make (and eat!).
Today’s dish showcases beautiful homegrown radishes from my garden. Radishes, one of the easiest vegetables to grow, are also one of the most nutritious root vegetables and a great source for Vitamin C and calcium. When eaten raw, radishes are crunchy and has a sharp, pungent flavor. However, when cooked, radishes become mellow and lose their spicy zing. For this recipe, the radishes are first roasted, then their greens are added and the whole thing is finished with butter and lemon. Prepared this way, radishes lose their crunch, but instead, takes on crisp, yet tender texture. Their flavor is reminiscent of roasted turnips. The greens, which are slightly bitter, retain their peppery zip and they make a great substitute for arugula. Roasted radishes make a great side dish for roast chicken or a grilled steak. Continue reading →