SHRIMP SUMMER ROLLS
PREP TIME 20 MIN. – COOK TIME 10 MIN. READY IN 30 MIN. – SERVINGS 4
8 oz pad Thai rice noodles 2 tbsp toasted sesame oil 1 lb cooked medium/large peeled shrimp, tails removed
2 limes, divided 8 rice paper wrappers ½ cup fresh cilantro leaves ½ cup hoisin sauce
STEP 1 Cook the rice noodles according to package directions. Drain and rinse with cold water. Drain well, then toss with the sesame oil. STEP 2 Meanwhile, to a medium bowl, add the shrimp. Squeeze juice of 1 lime over shrimp and season with salt. Toss to combine. Cut remaining lime into wedges for serving. STEP 3 Pour very warm water into a pie plate. Working with 1 rice paper wrapper at a time, dunk in water until soft. Spread wrapper out on cutting board. Across center, place 4–5 cilantro leaves. Arrange 3–4 shrimp side by side on top of cilantro. Add some noodles. STEP 4 Fold bottom of wrapper up over filling and tuck under. Fold in sides, then roll up to seal. Arrange on a platter under damp paper towels. Repeat with remaining wrappers, cilantro, shrimp, and noodles. Serve with lime wedges and hoisin sauce.
TIP To make the summer rolls up to 3 hours ahead, cover the rolls with damp paper towels and tightly wrap platter in plastic, then refrigerate.
PER SERVING: 471 CALORIES, 9G FAT, 2G SATURATED FAT, 144MG CHOLESTEROL, 1211MG SODIUM, 82G CARBOHYDRATE, 2G FIBER, 10G SUGAR, 17G PROTEIN
CUCUMBER-MINT FAUX-JITOS
PREP TIME 5 MIN. – COOK TIME 0 MIN. READY IN 5 MIN. – SERVINGS 6
1 English cucumber ¼ cup sugar 1 cup water ¾ cup mint leaves, plus some for garnish
½ cup fresh lime juice (from 6-7 limes) 3 cups lime seltzer Ice, for serving
SUNFLOWER SEED SNACK MIX
PREP TIME 5 MIN. – COOK TIME 22 MIN. READY IN 27 MIN. – SERVINGS 6
1 large egg white 3 tbsp olive oil ¼ tsp salt Pinch of cayenne pepper (optional)
1 cup roasted, salted sunflower seeds ½ cup roasted, unsalted shelled pistachios, chopped 1 tbsp fennel seeds
STEP 1 Preheat oven to 375°F. Line a large rimmed baking sheet with parchment. STEP 2 In a medium bowl, beat the egg white, oil, salt, and cayenne (if using) until foamy. Add the sunflower seeds, pistachios, and fennel seeds. Toss until well combined. STEP 3 Spread mixture out in a single layer on the prepared pan. Bake 20–22 min., until deep golden brown, turning mixture over with a wide spatula halfway through. Remove from oven and cool completely. To serve, break up into bite-size chunks.
TIP To make the snack mix up to 2 days ahead, cool it completely, then store in an airtight container at room temperature.
PER SERVING: 249 CALORIES, 22G FAT, 3G SATURATED FAT, 0MG CHOLESTEROL, 247MG SODIUM, 9G CARBOHYDRATE, 3G FIBER, 1G SUGAR, 7G PROTEIN
STEP 1 Halve the cucumber lengthwise. With a spoon, scrape out and discard cucumber seeds. STEP 2 Cut up cucumber and place in a blender along with the sugar, water, mint, and lime juice. Purée until smooth. STEP 3 Through a fine-mesh sieve, strain the mixture into a small pitcher, pushing on solids with a spatula. Stir in the seltzer. Serve over ice, garnished with additional mint leaves.
PER SERVING: 12 CALORIES, 0G FAT, 0G SATURATED FAT, 0MG CHOLESTEROL, 2MG SODIUM, 3G CARBOHYDRATE, 1G FIBER, 1G SUGAR, 1G PROTEIN
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