Healthy Appetizers

Summer months are approaching and there is only one thing on my mind. Getting my beach body back! During the winter months we all tend to "slack" a little, but with the warmer weather approaching, the need to feel good, returns. Having a healthy body is important to leading a happy life and now is the time to get back on the health train. In celebration of my upcoming cooking class that focuses on healthy appetizers, I wanted to share one of the recipes to inspire you. The class will teach you how to entertain with delicious and nutritious ingredients, with recipes so simple, anyone can learn. If you are interested in reserving a spot in this class or one of my many others please visit amandacooks.com. Enjoy the recipe!


Summer Rolls with Lime Dipping Sauce
Makes 10

Ingredients
3/4 pound large shrimp, peeled, de-veined, cooked (or ground pork, cooked all the way through in 1 Tb. canola oil with 1 Tb. fish sauce)
8 leaves red leaf lettuce
1 package small spring roll skins, eight inch rounds- also called rice paper wrappers
½ cup packed cilantro, rinsed, dried
½ cup packed mint, rinsed, dried
½ cup packed basil leaves, rinsed, dried
1/2 English cucumber, seeded, julienne
1 red pepper, julienne
2 ripe avocados, cut into thin slices
Lime Dipping Sauce
1 tsp. red pepper flakes
Juice of 3 limes
1/4 cup fish sauce
3 Tb. sugar
1 Tb. minced garlic

Procedure
1. Slice the shrimp in half lengthwise. Set aside.
2. Pull the leaves off the lettuce and break into large chunks. Set aside.
3. Soak a few wrappers at a time in warm water until pliable.
4. Fill the summer rolls as demonstrated.
5. Place seam side down on a baking sheet until they are all finished. Cut on the diagonal and serve with dipping sauce.
6. Combine all the ingredients in a small saucepan and simmer for 3 or 4 minutes to dissolve the sugar. You can store it in the fridge for up to 4 days.

* You can substitute the tofu for the shrimp, drained and finely diced.

My Favorite App

Here is a recipe that I wanted to share with everyone because it's one of my favorites! I usually make this for dinner parties and people are always impressed. It is such an easy appetizer but filled with layers of flavor and beauty. My guests often think it is a much more complicated recipe than it is. I'm a huge fan of thyme so I make sure to add a good amount of it to the onions. Remember, fresh herbs are always best when possible.

Happy Eating!

What is your go-to appetizer? Does it change with the seasons?

Crostini with Herbed Chevre and Caramelized Onions

Serves 15



Ingredients

1 baguette, sliced thinly

olive oil

2 cloves garlic, halved

8 oz. goat cheese, room temperature

1 tsp. chopped rosemary

1 tsp. chopped thyme

salt, pepper to taste

5 tsp. olive oil

Onions:

1 Tb. butter

1 1/2 pounds red onions, thinly sliced

1 1/2 Tb. sugar

1 tsp. thyme, chopped

2 Tb. sherry wine vinegar

salt and pepper

chopped parsley, garnish



Procedure

1. Heat oven to 400. Brush the bread lightly with olive oil and toast in the oven until lightly browned about 8 minutes. Rub the crostini with the cut sides of the garlic. Discard garlic.

2. Combine the goat cheese with the herbs, salt, pepper and olive oil in a small bowl. Mash it up with the back of a fork. Set aside.

3. In a large skillet over medium heat melt the butter. Add the onions, sugar and thyme and cook, stirring occasionally until the onions are very soft about 20 minutes. Increase the heat for a minute and add the vinegar. Cook until vinegar is evaporated and set aside and season with salt and pepper.

4. Spread the cheese lightly on the toasts.

5. Spoon a dollop of onions onto each crostini and garnish with chopped parsley.



* pesto can be substituted for the onions if desired

A Simple Spring Salad

The days are becoming warmer and longer! When this happens I love to delve into my spring/summer recipes for light and refreshing dishes. If you love beets, (I do) and goat cheese (check), you will love this salad. It goes nicely with a light chicken or beef dish and would be great at a summer BBQ. The endive gives a nice bitter flavor that is a bit more unusual with beet salads. As with all my favorite recipes, this salad is simple. The freshness of the ingredients is really what makes this an outstanding dish.

Warm Beet Salad with Endive and Chevre

Serves 4

Ingredients

2 pounds beets, washed and quartered

7 Tablespoons olive oil, divided

Salt, pepper, to taste

1/3 cup fresh lemon juice

6 Tablespoons minced mint

1 teaspoon lemon zest

2 heads endive, sliced into thin julienne strips or 1 head frisee can be used

1 bunch watercress, tough stems removed

5 oz. chevre, feta or shaved parmesan

Procedure

1. Heat the oven to 400. Place the beets on a baking sheet and toss with two tablespoons of the olive oil, salt and pepper. Roast until tender about 25 minutes. Remove from the oven and cool.

2. Meanwhile combine the lemon juice, remaining olive oil, salt, pepper, mint and lemon zest in a large serving bowl and whisk. Taste and adjust seasoning. Reserve three tablespoons of the dressing in a medium bowl.

3. Peel the beets and dice and add to the reserved dressing, toss well.

4. Add the endive and watercress to the larger bowl of dressing and toss. Divide the salad between four serving plates. Top with the beets and crumble the cheese over the top, serve warm or at room temperature.