Sesame Ginger Asian Wraps

Ingredients:

Yield: 4 servings

Wrap Base:

Swiss chard leaves, or collard leaves

Veggies:

1 small purple cabbage (approximately 1 cup chopped)
3-4 small carrots, peeled
1 cup basil, packed

Marinade Sauce:

1 inch knob fresh ginger, peeled
1 clove garlic
2 tablespoons sesame oil
2 dates, pitted
1-2 tablespoons water
pinch sea salt

Nut Pate Base:

1/2 small zucchini (approximately 1 cup chopped)
1 cup Brazil nuts
1 clove garlic
1 inch knob ginger
1 tablespoon sesame oil
1-2 dates, pitted
pinch sea salt


Directions:

1. Score the stem of large Swiss chard or collard leaves to use as the base of your wraps. This will allow you to roll up the wrap nicely. Set aside until ready to fill.

2. Slice cabbage into small cuts, peel carrots into thin strips and chop up the basil. Place all veggies into a large bowl. If you’re in a hurry, simply pulse in your food processor.

3. Blend the marinade sauce ingredients. Add into the veggies and stir. Let marinate for 10 minutes to soften the veggies.

4. Add the nut pate ingredients into your food processor and pulse until well incorporated.

5. Spoon out the nut pate on your wrap. Top with a spoonful of the marinated veggies.

6. Roll up tightly and cut in half if desired.

Source: Heather Rampolla

Farm Stand Vegetable Green Curry

Ingredients:

• 2 tablespoons vegetable oil

• 1/4 cup Thai green curry paste

• 2 tablespoons finely chopped garlic

• 2 cans unsweetened coconut milk

• 4 teaspoons soy sauce

• 4 teaspoons finely chopped fresh ginger

• 1 bunch broccoli, cut into florets (about 6 cups)

• 2 red bell peppers, cut into chunks

• 3 cups green beans, sliced into 2-inch pieces

• 1 cup loosely packed chopped fresh basil

Directions:

1. In a skillet, heat the oil over high heat; stir in the curry paste and garlic and cook for 1 minute. Stir in the coconut milk, soy sauce and ginger, then add the broccoli, bell peppers and green beans. Cover and simmer, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Stir in the basil.

Source: BettyCrocker

Vegetable Pancakes With Basil Chive Cream

Ingredients:

Basil Chive Cream

3/4 c. Greek yogurt
1/4 c. chopped fresh basil
2 tbsp chopped fresh chives
salt to taste

Pancakes

2 zucchini, grated
2 carrots, grated
1 1/4 tsp salt
1/4 c. all-purpose flour
1 1/2 tsp sugar
1/4 tsp black pepper
2 egg whites
olive oil



Directions:

Make Basil Chive Cream

In a bowl combine chopped basil, chives and salt. Store in fridge until ready to serve.

Make Pancakes

Shred zucchini and carrots into a colander and toss with salt. Let stand for 20 minutes and then take handfuls at a time and squeeze all of the liquid out. Transfer the drained veggies to a large bowl and combine with flour, sugar, and pepper.

Using a stand mixer beat egg whites with salt until they form a stiff peak. Then fold them into the vegetable mixture.

Preheat a cast iron pan with 2 tbsp of olive oil. Work in batches spoon 1/4 c. mixture into pan and flatten with a spoon. Cook until golden brown about 2-3 minutes each side. Remove and place on paper towels to drain the excess oil and sprinkle with salt. Serve with a dollop of Basil Chive Cream.