CALIFORNIA SPRING ROLLS

California Spring RollsINGREDIENTS

    Sauce

  • 1/2 cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) rice vinegar
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 4 tsp (20 mL) wasabi paste
  • 1 tsp (5 mL) sesame oil
    Spring Rolls

  • 1 lb (450 g) cooked shrimp, peeled and deveined, tails removed (about 3 cups/750 mL), coarsely chopped
  • 1/4 tsp (1 mL) salt
  • 2 large carrots, peeled
  • 1 medium seedless cucumber
  • 2   avocados
  • 12 (8-in./20-cm) rice wrappers
  • 1 cup (250 mL) water

DIRECTIONS

  1. Combine sauce ingredients in Small Batter Bowl; whisk until blended. Reserve 1/4 cup (50 mL) of the sauce for shrimp. Cover remaining sauce; refrigerate until ready to serve. Coarsely chop shrimp using Chef’s Knife. Combine shrimp, reserved sauce and salt in Classic Batter Bowl; mix well. Cut carrots and cucumber into long julienne strips using Julienne Peeler. Peel and slice avocados into 24 slices.
  2. Moisten both sides of one rice wrapper with water using Chef’s Silicone Basting Brush. Arrange a portion of the carrots and cucumber on half of the wrapper to within 1/2 in. (1 cm) of edges. Top with 1/4 cup (50 mL) of the shrimp mixture and avocado slices. Fold sides of wrapper in toward center; roll up tightly. Repeat with remaining wrappers, vegetables and shrimp. Cut spring rolls in half diagonally. Serve with sauce.

Recipe courtesy of Pampered Chef.

TUSCAN SALMON AND BEAN SALAD

72974-lgINGREDIENTS

    Dressing

  • 2 tbsp (30 mL) small capers, finely chopped
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) mayonnaise
  • 1 tbsp (15 mL) red wine vinegar
  • 1 tbsp (15 mL) snipped fresh basil
  • 3 garlic cloves, pressed
  • 1/2 shallot, finely chopped
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) coarsely ground black pepper
    Bean Spread and Salad

  • 1` can (15 oz or 540 mL) cannellini or white kidney beans, rinsed and drained, divided
  • 1/4 cup (50 mL) finely chopped roasted red pepper
  • 8 oz (250 g) skinless salmon fillet, poached (see Chef’s Corner)
  • 4 plum tomatoes, thinly sliced
  • 1 tbsp (15 mL) small capers
  • 8 thin slices ciabatta bread, toasted

DIRECTIONS

  1. For dressing, whisk ingredients in Small Batter Bowl until well blended. For bean spread, mash 1/2 cup (125 mL) of the beans with 1 tbsp (15 mL) of the dressing in Prep Bowl; cover and refrigerate until ready to use.
  2. For salad, combine remaining beans, red pepper and poached salmon in Stainless (2-qt./2 L) Mixing Bowl. Drizzle 3/4 cup (175 mL) of the dressing over salad; toss gently to coat. Cover; refrigerate about 2 hours or until chilled.
  3. When ready to serve, spoon bean mixture evenly into small serving bowls. Arrange tomato and bread slices on serving plates; spoon salad next to tomatoes. Garnish with capers. To serve, spread bean spread on ciabatta bread slices; top with tomato slices and salad.

Recipe courtesy of Pampered Chef.

MEDITERRANEAN ORZO SALAD

49726-lgINGREDIENTS

  • 1 lb (450g) asparagus spears, trimmed
  • 1 large red bell pepper, cut into 1-inch (2.5-cm) wedges
  • 1 medium red onion, sliced into 1/2-inch (1-cm) wedges
  • 1 tbsp (15 mL) olive oil
  • 2   garlic cloves, pressed
  •  Salt and coarsely ground black pepper (optional)
  • 3/4 cup (175 mL) uncooked orzo pasta
  • 1 can (15 ounces or 540 mL) garbanzo beans, drained and rinsed
  • 1 package (4 ounces/125 g) crumbled feta cheese
  • 1/2 cup (125 mL) pitted whole kalamata olives
  • 1/4 cup (50 mL) snipped fresh parsley
  • 1/4 cup (50 mL) prepared Greek vinaigrette dressing
  •  Romaine lettuce leaves (optional)

DIRECTIONS

  1. Preheat oven to 450°F (230°C). Combine asparagus, bell pepper, onion and oil in Stainless (6-qt.) Mixing Bowl. Press garlic into mixing bowl using Garlic Press; toss to coat using Mix ‘N Scraper®. Season with salt and black pepper, if desired.
  2. Spread vegetables in a single layer on Stoneware Bar Pan. Bake 25-30 minutes or until vegetables are tender and golden brown. Remove from oven to Stackable Cooling Rack; cool completely. Cut asparagus and bell pepper into 1-inch (2.5-cm) pieces.
  3. Meanwhile, prepare orzo according to package directions in (2-qt./1.9 L) Saucepan; drain and rinse under cold running water in small Stainless Mesh Colander. Place orzo in Stainless (4-qt./4-L) Mixing Bowl. Add vegetable mixture, beans, feta cheese, olives, parsley and salad dressing; toss gently. Serve at room temperature or cover and refrigerate until ready to serve. Serve over lettuce leaves, if desired.

Recipe courtesy of Pampered Chef.

KING CRAB SALAD WITH LEMON CRÊPES

72968-lgINGREDIENTS

    Salad and Dressing

  • 8 oz (250 g) cooked king crabmeat (about 1 lb/500 g crab legs in shells)
  • 1/2 cup (125 mL) canned hearts of palm, drained and sliced
  • 1/2 cup (125 mL) sliced celery
  • 1/2 cup (125 mL) chopped red onion
  • 1 lemon
  • 2 tbsp (30 mL) mayonnaise
  • 1 tsp (5 mL) hot pepper sauce
  • 1 garlic clove
  • 1 tsp (5 mL) snipped fresh dill weed
  • Cucumber ribbons (optional, see Chef’s Corner)
  • Fresh dill sprigs (optional)
    Crêpes

  • 1/3 cup (75 mL) milk
  • 1 egg
  • 3 tbsp (45 mL) all-purpose flour
  • 3 tsp (15 mL) melted butter
  • 2 tsp (10 mL) sugar
  • 1/4 tsp (1 mL) salt

DIRECTIONS

  1. For salad, remove crabmeat from shells and place in Classic Batter Bowl (see Chef’s Corner). Add hearts of palm, celery and onion. For dressing, zest lemon using Microplane® Adjustable Grater to measure 2 tsp (10 mL) zest. Juice lemon to measure 1 tbsp (15 mL) juice. In Small Batter Bowl, whisk mayonnaise, half of the zest (set aside remaining zest for crêpes), juice, hot pepper sauce, garlic and dill weed until well blended. Add dressing to crabmeat mixture; mix gently. Cover and refrigerate until ready to serve.
  2. For crêpes, whisk together milk, egg, flour, butter, sugar, salt and reserved lemon zest inStainless (2-qt./2 L) Mixing Bowl until smooth. Heat (8-in./20 cm) Sauté Pan over medium heat until a drop of water sizzles, then evaporates; grease lightly. Pour scant 1/4 cup (50 mL) batter into pan, immediately tilting and swirling pan to cover bottom. When crêpe starts to bubble and edges are brown, turn using Small Nylon Turner. Cook about 1 additional minute or until lightly browned. Remove from pan. Repeat with remaining batter.
  3. To serve, spoon salad over cucumber ribbons; garnish with fresh dill sprigs, if desired. Serve with crêpes.

Recipe courtesy of Pampered Chef.