The rice paper and rice noodles can be found at your local specialty Asian store but also Whole Foods may carry as well

Spring Roll Ingredients

• shrimp
• rice paper
• rice vermicelli
• sliced cucumbers
• shredded carrots
• microgreens
• basil and cilantro

Dunk rice paper in shallow bowl of warm water for about 1 min or until it becomes soft and pliable.
Set on plate and add a tiny handful of rice noodles to the middle.  Make a small pile of your protein and veggies on top.   Fold in both sides and roll like a burrito.

Peanut Sauce

• 1/2 C natural creamy peanut butter
• 1 Tbsp rice wine vinegar
• 2 Tbsp soy sauce (Tamari or liquid aminos are great for gluten free)
• 2 Tbsp dark brown sugar (or honey)
• 2 tsp garlic chili or Siracha
• 1 Tbsp grated garlic
• 1 Tbsp grated ginger
• 1 tsp fish sauce (optional)
• 1 tsp sesame oil
• 2 Tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp pepper
• water to thin

Stir everything  together except the water.  Keep adding 1 Tbsp of water at a time until you get a nice thick runny consistency.  Adjust spice or chili to taste

• 1 basket cherry tomatoes halved.
• 1/4 C good extra virgin olive oil
• 2 Tbsp balsamic (or red wine) vinegar
• 1 garlic clove finely minced
• 2 tbsp finely chopped red onion
• 2 tbsp chopped fresh basil
• 1 tsp raw honey
• pinch of salt and pepper

Whisk all ingredients together (not tomatoes or basil) until fully combined.   Add tomatoes and let marinate for about an hour and toss sporadically to cover all tomatoes. Pour over mozzarella, burrata or toast for a kick ass bruschetta.  Sprinkle basil over before serving to preserve that beautiful, bright green color.
This recipe taste best when served at room temp.   Side note:  Do not store your fresh tomatoes in the fridge.  They will lose flavor.   Keep at cool, room temp ALWAYS!  

• 1 8 oz log goat cheese
• 1/2 C gluten free bread crumbs or TJ’s NEW rice crumbs.
• 1/4 C finely chopped and crushed walnuts (almost to flour like consistency)
• 1/2 tsp dried thyme
• 1/2 tsp Garlic powder
• 1 egg
• 1/4 tsp sea salt
• 1/8 tsp pepper
• Olive oil spray

Preheat oven to 450 degrees.  Slice and roll the goat cheese into bite size balls.  Put back in fridge.  Whisk the egg in one small shallow dish.  In another dish combine and mix the walnuts, bread crumbs, thyme, garlic powder, salt and pepper. Take the balls out of the fridge.  One by one give it a good toss in the egg wash, then roll it into the walnut mixture.  Lay them on a parchment paper lined tray.  Place into the freezer for about 15 min.   After you take the balls out, spray them generously with avocado or olive oil.   Bake for about 8 min or until they get nice and browned.  But watch them so they don’t melt!   Eat with a favorite dip, as a salad topper, on a charcuterie board, or while watching Vanderpump Rules.

• 1 cup organic quinoa
• 1 c chopped cucumber
• 1 c chopped tomato
• 1 cup curly chopped parsley
• 1/2 c diced red onion
• 1/3 c olive oil
• 1/3 c red wine vinegar
• 1 lemon juiced
• 1 tbsp oregano
• 2 garlic cloves minced
• 1/4 c feta cheese
• 1/2 tsp salt
• 1/2 tsp pepper

Cook quinoa according to package.   In a bowl whisk together olive oil, vinegar, lemon juice, oregano, garlic, salt and pepper.  Let quinoa cool, then fluff with a fork.  Add the chopped veggies over quinoa.  Pour dressing over quinoa tabbouleh, crumble feta on top.  Eat!