Hello again. Today’s tips are two quick recipes that are perfect for this time of year (at least in sunny California)!
Tip One: White bean salad. You can throw it together in no time. Here’s how: Toss a pint of cherry tomatoes (or more or less, as you like), some fresh (or dried) thyme leaves and a head’s worth of peeled garlic cloves with olive oil and a little salt. Roast at 300 degrees for about a half and hour, or until tomatoes are cooked and garlic cloves browned. Meanwhile, drain two cans of cannellini beans and chop some kalamata (or other) olives. Make a vinaigrette (I used sherry vinegar for this one) and toss with beans and olives. When tomatoes and garlic are done, toss them in, too. You can add some arugula or spinach for a main course salad or serve without as a side dish.
(For friends on the chilly East Coast or in the faraway Netherlands, you can roast any vegetable, really, that’s in season. Try with broccoli or cauliflower. Beets could be good, too.)
Tip Two: Easiest weeknight family meal that everyone will love: Vietnamese Summer Rolls. Buy a packet of 10″ rice wrappers and anything you’d like to stuff into them. Some ideas: roast chicken, boiled shrimp, fried tofu and all sorts of vegetables: carrots, scallions, bell peppers, spinach, mint, cilantro, jicama, Armenian cucumbers, bean sprouts, anything! (You could even do sliced turkey or bacon and avocado, that sort of thing.) Slice everything up into slivers, then bring to the table.
Have a wide bowl of hot water on the table and take turns dipping the wrappers into it to soften them up. (It’s magical!) Just a few seconds in the bowl, then a few seconds to rest on the plate. Arrange the ingredients on top of the wrapper as you like, then wrap it all up like a burrito. Serve with Sriracha or make a peanut dip, like I did, or here’s a black bean garlic dip that sounds good.
So much fun, so easy, and healthy!