OK….so this is a bit unusual, but I love fresh spring rolls — from the crispy, fresh taste of cilantro and mint to the spicy peanut sauce, I love ‘em!  Making them, however, can be quite time consuming and not an easy chore for a weeknight meal.  My answer?  Unroll the roll — make a salad out of the ingredients!

4 cups mixed baby greens

1/3 cup roughly chopped fresh cilantro

1/3 cup roughly chopped fresh mint

1 cup shredded carrots

1 cup julienned seedless cucumber

1 cup lump or imitation crab meat (the imitation is what you find in most spring rolls)

1/2 pound boiled shrimp, peeled and deveined

1/4 cup unsalted, dry roasted peanuts, coarsely chopped

Dressing:

2 tablespoons natural peanut butter (natural peanut butter is a MUST)

1/3 cup rice vinegar

1/4 teaspoon cayenne pepper

1/2 to 1 teaspoon dry mustard

1 tablespoon brown sugar

1 clove garlic, minced

1 teaspoon freshly grated ginger

1 tablespoon olive oil

Whisk all ingredients together until smooth.  If mixture is too thick, add very hot water, one tablespoon at a time, until desired consistency is reached.

For the salad, mix together greens and herbs in a large, shallow serving bowl or tray.  Next, layer carrots, cucumber, crab meat, shrimp and top with chopped peanuts.  Drizzle with peanut vinaigrette and toss before serving.

1 large onion, sliced

2 celery stalks, cut into 3-inch lengths

1/2 cup dry white wine

1/2 cup water

1 tablespoon olive oil

1/2 teaspoon fleur de sel

1/2 teaspoon coarsely ground black pepper

Preheat oven to 375 degrees. 

Grease a shallow baking dish with a small amount of olive oil.  Place salmon fillets side by side and cover with onion slices and celery.  Pour wine and water on the sides of the fillets.  Drizzle olive oil over fish fillets and sprinkle with fleur de sel and pepper.  Cover baking dish tightly with foil and bake at 375 degrees for 30 minutes, or until fish has turned opaque, but still firm.

Yogurt Dill Sauce

3/4 cup Greek yogurt

1 tablespoon sour cream

1 teaspoon fresh lemon juice

2 tablespoons chopped fresh dill

1/4 teaspoon cayenne pepper

Mix all ingredients together in a small bowl.  Refrigerate for one hour.  Allow to come to room temperature before topping salmon.

2 teaspoons olive oil

1/2 cup diced white onion

3 cloves garlic, minced

1 1/2 pounds ground turkey breast, kangaroo or elk*

2/3 cup fresh breadcrumbs

4 tablespoons chopped fresh parsley

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

1/2 cup freshly grated Parmesan cheese*

2 eggs, lightly beaten

2 tablespoons olive oil for drizzling

Patra’s Marinara*

Heat oven to 350 degrees.

In a medium skillet, saute onion in olive oil for 3 to 5 minutes.  Add garlic and saute an additional 2 minutes.  Allow onion and garlic mixture to cool completely.

In a large mixing bowl, combine ground meat with cooled vegetable mixture.  Being careful not to overwork the mixture, stir in breadcrumbs, herbs and seasonings.  Add Parmesan cheese and beaten eggs to the meatball mixture and stir to combine.

Shape into 2-inch meatballs and place on parchment paper-lined baking sheets.  Drizzle with remaining olive oil.  Bake at 350 degrees for 35 to 40 minutes.  Remove from oven and add to Patra’s Marinara and allow to simmer together for 15 to 20 minutes.

1 1/2 cups water

3/4 cup sugar

1 cup agave nectar

2 cups loosely packed basil leaves, coarsely chopped

2 teaspoons lemons zest

2 cups fresh lemon juice

Combine water, sugar, agave nectar and basil in saucepan.  Bring to a boil, then reduce to a simmer until sugar has dissolved.  Remove from heat and chill.  Strain mixture through a sieve, pressing basil to remove all liquid.  Discard basil.  Stir in lemon zest and lemon juice.

Pour mixture into an ice cream freezer and freeze according to manufacturer’s instructions for one hour, or until firm.

To enjoy fresh avocados, try my Zesty Guacamole!

4 ripe avocados, halved, peeled and seeded

1 lime, juiced and zested

1/2 medium red onion, diced

1 jalapeno pepper, seeded and diced

2 Roma tomatoes, seeded and diced

2 cloves garlic, minced

1/4 teaspoon Mt. Andres Pink Sea Salt*

1/2 teaspoon Alessi Whole Mixed Peppercorns, coarsely ground*

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1 teaspoon lemon zest

1 tablespoon chopped fresh cilantro

1 tablespoon Persian Lime Whole Fruit Fusion Olive Oil*

In a large bowl, scoop out the pulp of the avocado and toss together with lime juice.  Add onions, tomatoes, jalapeno, garlic, sea salt, pepper, cumin, cayenne and the zest of the lime.  Using two forks, work the avocados together to blend, while slightly mashing into the desired consistency.  Fold in the lemon zest, cilantro, and lime-infused olive oil.  Let mixture stand at room temperature for one hour prior to serving. 

* denotes items found at Vieux Carre Gourmet!

* denotes items available at Vieux Carre Gourmet!

2 tablespoons Phoenician olive oil*

6 garlic cloves, crushed

2 tablespoons anchovy fillets, drained and crushed

1 teaspoon crushed red pepper flakes

1 1/2 cups Country Mix Olives, pitted and coarsely chopped*

4 tablespoons Roland capers, drained*

3 cups Valoroso Whole Peeled Pear Tomatoes, crushed*

3 tablespoons tomato paste

1 (14-ounce) can Roland quartered artichoke hearts, coarsely chopped*

2 teaspoons lemon zest

1 teaspoon Alessi Whole Mixed Peppercorn, coarsely ground*

1 pound Maestri Pastai Cavatelli, cooked according to package directions*

1/2 cup roughly chopped fresh Italian parsley

1/2 cup finely grated Parmesan cheese*

In a large skillet, heat olive oil slowly.  Add garlic, anchovy fillets and crushed red pepper flakes, sauteing garlic and allowing flavors to infuse the oil.  Stir until the anchovies disappear and the garlic is softened, about 5 minutes.  Add chopped country mix olives, capers, tomatoes, tomato paste and artichoke hearts.  Season with lemon zest and peppercorn and allow sauce to simmer for 10 to 12 minutes.  Toss together with Maestri Pastai cavatelli, Italian parsley and Parmesan cheese.

DELICIOUS!

Cupid’s Kiss Angel Food Cake

1 prepared angel food cake (sugar free angel food cakes are available from most bakeries)

1 8-ounce package low-fat cream cheese, softened

1 can fat-free sweetened condensed milk

3 tablespoons unsweetened cocoa

3 tablespoons sugar-free chocolate syrup

1 small carton non-dairy whipped topping, thawed

Strawberries for garnish

Additional chocolate syrup for garnish

Slice Angel Food Cake into 3 layers by making 2 horizontal slices through the cake. 

In a large mixing bowl, mix cream cheese, sweetened condensed milk, cocoa and 3 tablespoons chocolate syrup together with a hand mixer.  Add half the non-dairy whipped topping and beat on low speed until well blended.  Fold in the remainder of the whipped topping by hand, being careful not to over-mix. 

Using chocolate mixture, “ice” the angel food cake layers and stack together.  Ice the top and sides of the cake, smoothing the mixture as you go.  Refrigerate until chocolate mixture becomes a bit firm. 

Before serving, drizzle with additional chocolate syrup and garnish with strawberries.

Sample healthy menu items from local restaurants and discover more about Type 2 Diabetes prevention and maintenance. 

• Interactive Booths
• Prevention Tips
• Tips for Smoking Cessation
• Tips for Exercise
• Advice for Annual Checkups

Local restaurants will be in attendance to offer samples of menu items that are Diabetes-Friendly:

• Waterfront Grill
• Portico
• Daily Harvest
• Corner Coffee House
• TCBY
• PieWorks Pizza by Design
• Lawanda’s Bakery

For more information, call ULM’s College of Pharmacy at 318-342-3285 or visit www.ulm.edu/pharmacy/lowsugar.html

For more delicious recipes, pick up my book, A Change of Heart at Burkett Cardiovascular Associates, The Muffin Tin or The Trenton House.

Lemon Garlic Pasta

1 teaspoon extra virgin olive oil

4 cloves garlic, minced

1/2 cup fat-free, reduced sodium chicken broth

1/4 cup fresh lemon juice

Zest of 1 lemon

1 cup seeded, diced tomatoes

8 ounces uncooked whole-wheat angel hair pasta

1/4 cup chopped fresh basil

2 tablespoons fresh grated Parmesan cheese

Freshly ground black pepper, to taste

In a nonstick skillet, saute garlic in olive oil until lightly browned.  Add broth, juice, zest and tomatoes.  Cook 2 or 3 more minutes, until broth reduces.  Cook pasta according to package directions.  Drain pasta and toss with tomato mixture.  Add basil, Parmesan cheese and black pepper.  Toss and serve immediately.

Yield:  4 servings

250 calories, 3 grams total fat, 1 gram saturated fat, 2 mg cholesterol, 53 mg sodium, 47 g total carbohydrates, 2 g fiber, 9 g protein

Special thanks go to Melanie Fuglaar (www.melaniefuglaar.com), Joli Livaudais Grisham (www.photographybyjoli.com) and Eric Hill (www.hill-computing.com).  You are the best!