A bunch of asparagus inspired this meal. Recently, I blogged about the Leek and Asparagus Frittata recipe I had discovered. This week, I felt like cooking something new with the asparagus. I thought about steaming and marinating it with onions, oil, and vinegar. However, I wanted a complete meal. My normal pasta salad recipe doesn’t call for asparagus, but I thought that adding it would create a satisfying dish. I omitted the pasta because I’d eaten pasta twice in the past few days. The result—a pasta-type salad without the pasta—tasted even better than my vision. And it made so much food for my relatively little effort.

“Pasta Salad” without the Pasta
1 bunch asparagus, cut into 1-inch slices
1/2  bunch broccoli, in florets
3 large carrots, sliced diagonally into bite-size pieces
1 zucchini, cut into bite-size pieces
1 small to medium red onion, chopped
8 ounces fresh mozzarella, cut into small cubes
Italian dressing
3/4 to 1 cup grated Parmesan cheese

To prepare asparagus, snap ends; they will snap precisely so that the woody ends are removed. Then, slice diagonally into one-inch pieces. Separately steam the asparagus, broccoli, and carrots. Allow to cool.

In a large bowl, combine the zucchini, red onion, mozzarella, and cooled steamed vegetables. Add enough dressing to coat thoroughly. Mix in Parmesan cheese. Chill for several hours to allow flavors to blend. Yield: 8 servings.

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I was in the mood to bake, so I whipped up some Sweet Potato Biscuits for an accompaniment. The Italian flavors of the dressing and cheeses along with the combination of semi-crunchy vegetables makes this a dish special enough to serve to company and healthy enough to eat again and again.

Fried egg rolls were one of my favorite foods when I was still eating wheat. But I’ve also enjoyed summer rolls at Vietnamese and other Asian restaurants. So, why not make them at home?

A few years ago, I bought summer roll skins while vacationing with my cousin in Virginia. Unfortunately, by the time I used them, they were unbendable. I incorrectly deduced that they must have become stale. Recently, I found the same skins at my hometown grocery: “spring rolls skin,” made of tapioca starch, rich starch, salt, and water. This time, I researched how to prepare them. I learned that they are always inflexible until they are hydrated.

The summer heat inspired me to try this dish for Saturday dinner with my boyfriend. No need to cook, and yet, we could produce a healthy and satisfying evening meal. I was surprised at how quickly we prepared dinner and how much fun it was to create our own summer rolls.

















Summer Rolls (also known as “spring rolls”)
1 package gluten-free wraps (I used Bánh Tráng Spring Rolls Skin)

Other ingredients
Cabbage, shredded
Carrot, grated
Green onion, sliced
Cilantro
Bamboo shoots, chopped
Water chestnuts, chopped
Radishes, chopped
Small lettuce leaves (in tact)

Dipping sauce
2 tablespoons gluten-free soy sauce
1 tablespoon rice vinegar
1 tablespoon olive oil
1 clove of garlic
grated or chopped ginger, to taste
small amount sugar

To make dipping sauce:
Combine all ingredients and stir or shake. Refrigerate any unused portions. Can be doubled or tripled easily.

To make spring rolls:
Prepare all vegetables, and place in separate bowls. In a suitable bowl or 8 x 8 baking dish, place about 1-inch warm water. (The baking dish worked well, even though the wraps are about 8.5” in diameter.) The key is NOT to soak the wraps but merely to immerse them in water for only two seconds. They will not seem pliant, but they continue to soften with time.

Work on a nonstick surface (such as Silpat®) or rice paper. Otherwise, the wraps will stick to the preparation area. Place a small lettuce leaf on the top one-third of the soaked rice wrap. Then layer with chopped vegetables. Wrap tightly over ingredients to cover; then, fold in the sides (as with a burrito), and continue wrapping. Set on plate or in container to refrigerate for up to five hours. Do not allow wraps to touch one another. Eat with dipping sauce.

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The rolls were so easy to make that I used the leftover filling for lunch. At 35 calories per wrap, this meal was truly healthy, not to mention being vegan.

Next time, I might try some other ingredients, such as cucumbers or cold, cooked shrimp. But I know that summer rolls will be a part of my repertoire all year long.

Bite into this frittata, and you’ll be amazed at the flavor! Delicate sautéed leeks enhance this recipe that is similar to a crustless quiche (without the cream). I was impressed by both the taste and the relative ease of making this gourmet dish.

My advice is to have the vegetables chopped prior to starting. With leeks, it’s best to cut them open and wash each leaf to remove grit. For the asparagus, no need to cut the bottoms—just hold and break them. They snap at the proper point so that the woodier bottom section is removed; several can be snapped at the same time.

Leek and Asparagus Frittata
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped leeks (use white and light green parts)
1 bunch thin asparagus, sliced diagonally into 1-inch sections
7 eggs
1 cup grated Gouda cheese
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/3 – 1/2 cup grated Parmesan/Romano cheese

In a 9- or 10-inch ovenproof skillet, melt butter and olive oil over low to medium heat. Add leeks, stirring often; cook until partially done, about 4 minutes. Then place asparagus in the pan, cooking for 5 more minutes. Meanwhile, whisk eggs, Gouda, salt, and pepper. Add to the skillet, combining with other ingredients.

Preheat oven to 400 degrees.

Using low heat, allow egg mixture to set. Gently lift the edge to allow egg mixture to run into the bottom of the pan until all is cooked or it is close enough that 5 minutes in the oven will complete the cooking. Sprinkle with Parmesan/Romano cheese. Bake at 400 degrees (convection oven: 375 degrees) for 5 minutes. Serve immediately. (Note: Be careful to cover skillet handle with a hot glove or potholder to remind you that the handle is hot.) Yield: 4-6 servings.

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Our late brunch was one of the best I’ve eaten. First, I baked Blueberry Pecan Muffins,  the perfect complement, with a hint of amaranth. Along with a grapefruit half per person, this frittata made a complete meal, full of fiber, protein, and flavor.

Cauliflower is not my favorite food.  So, when I tell you I loved this casserole and it was my entire dinner last night, that should mean a great deal more than if I were a cauliflower lover.

Unlike many casseroles, where the sauce drowns out the taste of the vegetables (which, might not be so bad in the case of veggies you dislike), this recipe puts the cauliflower center stage. There is no sauce, but the garlic, onions, and cheese impart a delicate flavor.

In 40 minutes or less, including prep time, this delicious and healthy side dish is ready to enjoy.

Cauliflower Casserole
1 head cauliflower, cut into small to medium flowerets
3 tablespoons olive oil
2 cloves garlic, minced or chopped fine
1 yellow or white onion, chopped
1/3 cup breadcrumbs (I used Schär brand, as they have no potato starch)
8 ounces mozzarella cheese, grated
Salt and pepper

Steam cauliflower for about 20 minutes, until tender but not mushy. Meanwhile, heat olive oil in a medium skillet. Add garlic and cook about one minute before adding onions. Sauté until golden brown. Then, remove from heat and stir in breadcrumbs.

Preheat broiler.

In a deep baking dish, arrange half of cauliflower in one layer at the bottom of the pan, covering with half of the breadcrumbs, salt and pepper, and half of the cheese. Repeat layering. Broil with oven slightly open, watching to see when cheese melts and top browns. Remove and eat promptly. Yield: 6 side servings.

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As we were waiting for lunch to finish baking yesterday, I shared this casserole with my boyfriend. He ate it cold and loved it.

So, whether you want a side dish or a vegetarian meal, or even a little snack, this fresh cauliflower recipe might make you a cauliflower lover, too.