Vegetable Spring Rolls with Spicy Citrus Sauce and Peanut Dipping Sauce

Spring Roll

2 ounces rice vermicelli
8 ea.  Rice wrappers (8.5 inch diameter)
3 ea.  Aburaage  (Fried tofu sushi wrappers) Cut into Strips
1 ea. Cucumber cut into 4 inch strips
8 ea. Fresh Mint Leaves
3 Tb.  Fresh Cilantro Leaves Chopped
2 Tb. Minced Chives
½ Cp. Shredded Carrot
1 ea. Red pepper (julienne)
4 Leafs Greenleaf lettuce

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a pan with hot water. 
• Dip one wrapper into the hot water for a few seconds to soften. 
• Lay wrapper flat. In a row across the center, place green leaf, cucumber, carrot, red pepper, vermicelli, mint, cilantro and Tofu, leaving about 2 inches uncovered on each side. 
• Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. 
• Repeat with remaining ingredients.

Spicy Citrus Sauce

3 Tb. Fish Sauce
¼ Cp.  Water
½ Cp. Sugar
2 Tb.  Fresh lime juice
1 Tb. Lime Zest minced
1 Tb.  Red chili pepper flakes

• In a small pan, mix the fish sauce, water, sugar, lime juice, zest, red peppers heat and reserve for service

Peanut Sauce

6 Tb. Hoisin Sauce
2 Tb. Peanut Butter
¼ Cp Vegetable Broth
2 tsp. Minced Ginger

• In a small pan, mix the hoisin sauce, broth, ginger, and peanut butter and heat reserve for service

Ribbon Zucchini Salad

2 lbs. Zucchini, trimmed
1 tsp. Kosher salt
4 Tb. Extra-virgin olive oil
2 Tb. Freshly squeezed lemon juice
1 Tb. Honey vinegar Slide Ridge
¼ cup Chopped Cashews
1/3 cup Licorice lettuce greens
¼ cup Roasted Diced Beets
1/8 cup Crème Fraiche
1 oz.  Shaved parmesan Gold Creek Farms

• With a mandolin or a vegetable peeler cut zucchini into thin strips and place in to a bowl.  
• Drizzle with olive oil, lemon juice, vinegar, salt and pepper.  
• Toss until evenly coated, set aside and allow to marinate for a few minutes.
• Serve with toasted chopped cashews, diced beets, greens, parmesan and crème fraiche.

Watermelon Limeade Cooler

Serves 15

1 Medium Chilled Seedless Watermelon, peeled.
1 Cup Lime Juice
1 cup sugar
5 Cups Water
Mint leaves to garnish

Option 1

• Bring sugar and 5 cups of water to a simmer until the sugar is dissolved and then chill. 
• Process the watermelon in batches with the fresh lime. 
• Sweeten to taste with the simple syrup (sugar water solution), and garnish with fresh mint.

Option 2

• If you like the mint flavor, try blending about 6 mint leaves with the watermelon for a Minty-Watermelon Limeade.

Option 3

• Try freezing the watermelon before blending for a delicious summer slushy

Pineapple Coconut Upside Down Cake

Fluffy, Moist Homemade Yellow Cake Recipe

2 cup unsalted butter, softened, room temperature
4 cups white sugar
4 eggs, separated, room temperature
6 teaspoons pure vanilla extract
4 cups cake flour
2 tablespoon baking powder
2 teaspoon salt
2 cup buttermilk, room temperature

• In a large bowl, cream together butter and sugar.
• Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.
• In a separate bowl combine flour, baking powder and salt.
• Gradually add dry ingredients into wet ingredients, alternating with the buttermilk.
• Mix until batter is fluffy but be careful not to over mix.
• Beat egg whites until foamy and thick.
• Very gently fold egg whites into batter and mix JUST until incorporated. Set aside

Pineapple Coconut Filling:

4 lbs Fresh pineapple chunks
½ lbs Coconut
4 tbl Butter = 2.3 ounces
1½ cup packed Brown Sugar
3 lbs Vanilla Cake Batter (you can use the recipe above or your preferred cake mix)

• Melt Butter and brown sugar together in a saucepan, 
• Remove from heat and spread on ½ sheet pan, already sprayed
• Spread the pineapple chunks and the coconut on top 
• Add the 3lbs yellow cake batter
• Bake at 350 F for 20-25 minutes
• Remove from pan when still warm

Yield = ½ sheet pan