Recipe: Spring Rolls...with an accent

A Minnesota accent to be precise.

FOX 9 had me in their kitchen on Saturday morning to make something healthy for the New Year. My first thought...Spring Rolls! Believe it or not, they are super easy to make, are low carb, gluten-free and can go from vegan to meat-eater in nothing flat.

So what gave our Spring Rolls a Minnesota accent? Local pork, roasted butternut squash and sauteed Brussels Sprouts. Seriously. It. Is. Really. Good.

Here's some instructions on how to make your own Spring Rolls [use whatever ingredients you like], followed by recipes for two whip-it-together sauces. Family dinner just got a lot more healthy + fun, and a lot less complicated.

Spring Roll How To:

1 Package spring roll wrappers (found in Asian section of most grocery stores)

Vegetables, Herbs, Tofu + Meats of choice to fill

[carrots, arugula, cucumber, cilantro, mint, butternut squash, brussels sprouts, kale, etc]

Large pie plate or sheet pan with hot tap water

Damp tea towel

Place spring roll wrapper in hot water until pliable

Gently place on damp towel (to prevent sticking)

Blot wrapper with dry paper towel until wrapper is slightly sticky

Place fillings of choice on bottom 1/3 of wrapper

Fold bottom over fillings

Fold sides over fillings to form a 'burrito shape'

Neatly roll up rest of wrapper

Serve immediatley with your favorite dipping sauces

Asian Fridge Sauce

makes approx. 1/2C

2T orange marmalade

1 1/2T tamari (or more to taste)

1T water

juice of 1/2 a lime

1/2t real maple syrup (optional)

Whisk all ingredients together until combined. Use immediately or refrigerate covered

for up to 3 days.

Sunny Sauce

makes approx. 1/2 C

2T Sunbutter (sunflower seed butter) or peanut butter

1T tamari

2t rice vinegar

1T ketchup

2T water

juice of 1/2 lime (or more to taste)

drizzle of toasted sesame oil (optional)

Sriracha or other chili-garlic sauce to taste (optional)

1T fresh cilantro, finely chopped (optional)

In a medium bowl, add first 6 ingredients and whisk until smooth. Add optional

ingredients, if desired and whisk until combined. Use immediately or refrigerate covered

for up to 3 days.

Video to come....

Event: FOX 9 Cooking Segment

Happy New Year! Gee, the first day of 2010, and I'm already upholding my promise of more posts! :-P

If you are awake and happen to be near a television tomorrow morning, tune in to FOX9 for my LIVE cooking segment! I'll be on at 8:45AM demonstrating a healthy, family-friendly and gluten-free meal for the New Year! Super-easy and chock full of veggies Spring Rolls, complete with 2 whip-it together sauces.

Tune in 'cause these ain't yo momma's spring rolls. Wait, did your momma ever make spring rolls? No matter. Tune in. They're tasty.

FOX 9 Twin Cities
January 2nd
8:45AM

Post-Mortem + A Promise

Wow. This year has just gone by in a flash. And December...whoa. It seems I blinked, and the end of the year is here. I realized over the Holidays that I last posted on December 2nd! How did that happen?

I am very thankful to have been so busy catering over the Holidays, and that left time for little else except family. So, apologies for not posting much in the last month or so. My New Year's promise is to post more often... and to cut myself some slack when it's not possible. :-)

So, a few images from 2009 and the Holidays....







Happy New Year!

Method: Centerpieces

It's December 2nd. Are you planning your Holiday table centerpiece yet? Ha! Well just in case you are, i thought I'd share some helpful tips that I use in my catering and at home...


keep it simple: Simple really is better, cheaper and easier. I try not to use more than 3 elements at the same time

keep it low: you want to be able to see across the table!

keep away from flowers: now before I anger florists everywhere, let me be perfectly clear; I love flowers. I just don't like to use them for the table. The odor can be too strong, pollen can get everywhere, etc.

keep it fresh: what do I like to use? Fruits, veggies, spices, herbs, and natural materials. It can really tie a meal together if you decorate with some of the same ingredients you cooked with! Fresh rosemary on the lamb + on the table will complement, rather than distract.

For Thanksgiving, I used some GORGEOUS Romanesco Cauliflower with some pine cones I sent the kids out to scavenge. I love the bright punch of chartreuse the cauliflower gives and earthiness of the pine cones.



I also love using rock salt or whole peppercorns as a base for candles and herbs. It makes for an unexpected and beautiful way to showcase elements of your dinner. During the winter, citrus is at it's peak and is a great, inexpensive way to add a punch of color. Think oranges, kumquats, Meyer lemons. Blood oranges are particularly lovely when cut in half to see their deep red flesh.



While the centerpiece is not the highlight of a Holiday dinner, it can add rather than distract from all your hard work in the kitchen! Have some unique ideas? Send 'em to me! I'd love to see photo, too!

Want more tips + recipes for entertaining? RedStamp.com is the only place to purchase my series of CD-Roms featuring Classic Cocktail Party and Dinner Party for 12! They make great gifts, too...