Editor’s Note: In honor of National Nutrition Month, this week we’re giving you tools and information to help keep you healthy, happy and inspired to eat well for life.
Here is a wonderful recipe that my colleague Kim Evans, Registered Dietitian, and I did for a cooking class at Healthy Living a few weeks ago. It’s a great example of using many different odds and ends you may have kicking around in your salad bin. Its gluten-free, has a great “wow factor” and is light and healthy.
Garden Rolls with a Miso Ginger Dipping Sauce
6 pc rice paper
2 carrots, peeled and shredded
1 red pepper, thinly sliced
2 cups baby spinach, rough chop
1/4 lbs shitake mushrooms, sliced thinly
1/2 cup blanched broccoli florets
1/2 cup of any kind of dressing
Add all ingredients into a mixing bowl and toss with dressing, set aside. Take rice paper and put it into lukewarm water to rehydrate. This should take no longer than 30 seconds. Place wet rice paper on cutting board and place in the bottom 1/3 of the paper 3 tbsp of filling. With your hands first fold over the filling then cinch in the sides and continue to roll until closed (i.e. burrito fold). Place on greased sheet pan, cover with a damp paper towel and refrigerate. This can be done 3 hours prior serving. Slice on bias and serve with miso ginger dipping sauce.
Miso Ginger Dipping Sauce
1/4 cup mellow white miso
1 tbsp fresh ginger, minced 1/4 cup of rice wine vinegar
1 lime, juiced
1 cup canola oil
Place miso, ginger, rice wine vinegar and lime juice into blender. Pulse till well incorporated, slowly drizzle oil while blending to emulsify.
Ramana Leah Pryor is a chef at the UVM Medical Center’s Fanny Allen Campus.