[Liz]

Fresh Vegetable Spring Rolls / Peanut Sauce
Butter lettuce leaves cover surface of rice papers, looks vibrant. Can easily double recipe for parties.

Ing 22 rice paper wrappers 12 butter lettuce leaves 1 red bell pepper thin-sliced 2 carrots, julienned
1/2 English cucumber, thin-sliced 1/4 head red cabbage, sliced fresh mint/basil leaves Peanut Sauce

Instructions Dip rice paper into warm water to moisten all over. Transfer to wet board. Place lettuce leaf on top. Then layer vegs, mint/basil, 1/2-1" away from bottom. Starting from bottom, roll towards middle. Fold left and right sides to center, finish rolling. Place on server and repeat. (NOTE: If wrappers are stiff, set on cutting board 10-15 sec to soften. Then, roll.) Serve spring rolls w/ peanut sauce; best consumed day they are made.

Easy Creamy Peanut Sauce
Just 6 key ing, a great dip or dressing for salads.

Ing 1/2 cup creamy p/butter 1/4-1/2 cup filtered water 2 tbl ea rice vinegar, soy sauce (use tamari for gluten free) 1 1/2-2 tbl maple syrup 1 tsp toasted sesame oil

Instructions whisk p/butter, 1/4 cup water, rice vinegar, soy sauce, maple syrup, sesame oil; will be quite stiff. Just keep working it, can add bit more water to desired consistency. Use sauce for appetizer dip, salad dressing, or sauce for noodles. Refrigerates up to a week.

SWAPS: replace rice vinegar with lime or lemon juice or apple cider vinegar; maple syrup with honey or agave. Season w/ Sweet Chili Sauce, cayenne for heat.

[MomwithHope]

Yum. I’ve used those rice paper wraps a few times. They are tricky, they have to be wet enough to roll but not too wet. I did some shrimp and veggie ones each time. These look good too.

[Liz]

Zucchini Drop Biscuits (garden fresh, Parmesan Herb)
Vibrantly flavored, ready in 40 min. Must drain and wring out shredded zucchini well.

Ing 1 1/4 c shredded zucchini 1 tsp salt, divided 2 1/2 c flour (spooned/leveled), more if needed 2 tsp b/powder 1/2 tsp b/soda 3/4 tsp gar/pwder (or 2 minced gar/cl) 1/4 tsp black pepper 3/4 c Parm 1/2 c unsalted butter, cold/cubed 2 Tbl chp fresh basil (or 1 1/2 tsp dried) 1 Tbl chp fresh parsley (or tsp dried) 1 cup cold buttermilk, plus extra for top optional topping: flaky sea salt

Line colander w/ paper towels. Add combined shredded zucchini, 1/2 tsp salt. Top w/ paper towel; press to absorb some liquid; set 10 min. Lift up w/ bottom towel, wring/squeeze out liquid into sink. Take a break, then squeeze again. You’ll have about 1/2 cup shredded zucchini. A little more or less is fine.

Make biscuits: Place flour, 1/2 tsp salt, b/powder, b/soda, gar/powder, pepper, parm in processor; pulse to combine. Add cubed butter; pulse several times to coarse crumbs. Do not over-mix. pour into large bowl. Fold in basil, parsley, zucchini. Make a well in center. Pour in 1 cup buttermilk. Fold together w/ spatula into shaggy-looking ball. Avoid overworking. Add a sprinkle of flour if dough seems too wet.

Divide into 12 portions, about 4 Tbl each. Shape into balls and arrange 6 biscuits on 2 parchmented b/sheets. Brush tops w/ buttermilk; can sprinkle lightly w/ flaky sea salt. Bake 425 deg 19–21 min, tops are golden; instant-read therm in center registers 195–200°F (90–93°C). Remove and enjoy warm. Store airtight at room temp or refrigerate 5 days.