Recipes

Ingredients Spicy Peanut Sauce

• 1/2 cup roasted peanuts (unsalted or lightly salted)

• 1/2 cup light coconut milk

• 2 tablespoons lime juice (the juice of less than 1 lime)

• 1 tablespoon agave nectar

• 1 tablespoon reduced sodium tamari (or other soy sauce)

• about 4 tablespoons of 41 Olive Garlic Olive Oil (to taste)

• pinch of red pepper flakes Summer Rolls

• 1 (14-ounce) package extra-firm tofu

• 1+ tablespoon 41 Olive Japanese Sesame Oil

• 2 heaping cups arugula, roughly chopped

• 3 big carrots, cut into matchsticks

• 4 Persian cucumbers, cut into matchsticks (or about 2 regular cucumbers)

• 2 red or orange bell peppers, top and bottom removed and sliced into thin strips

• 1 jalapeño, cut into matchsticks (optional)

• 3 green onions, sliced into thin rounds

• 1/3 cup chopped fresh cilantro

• 1/3 cup chopped fresh mint

• 8 sheets rice paper (8 to 10 inches in diameter)

• Sriracha hot sauce, for serving with assembled spring rolls (optional)

DIRECTIONS

1.In a food processor, process all of the dipping sauce ingredients for a couple of minutes, until fairly smooth. Transfer to a small bowl or divide into individual ramekins. (You can make the dipping sauce a day ahead, just cover and store in the refrigerator until ready to serve.)

2.Drain the water from the tofu and very gently squish some of the water out of the tofu. Slice the tofu into two slabs by cutting lengthwise through the center. Wrap the slabs in a clean tea towel or paper towels. Stack the slabs on top of each other and place a heavy saucepan or a plate and cans on top to help press out more of the moisture.

3.Prepare the arugula, herbs and vegetables as directed in the ingredients list above. Set them out on your work surface, with a clean tea towel on the side.

4.Remove the towels from the tofu and slice each slab into about 7 equal-sized strips (less than 1/2-inch in width). Sprinkle sesame seeds onto a plate or cutting board and gently roll the tofu strips to coat.

5.Fill a bowl or baking pan with warm water. Place one rice paper in the water and let it rest for about twenty seconds. You’ll learn to go by feel here—the sheet should be pliable enough to give to touch but not super floppy. Lay it on the towel.

6.Top the rice paper in a lengthwise orientation (as shown) with a big sprinkle of arugula, one strip of tofu, a few strips of carrot, cucumber, bell pepper and jalapeño (if using). Sprinkle with some chopped green onion, cilantro and mint.

7.Fold over one long side to enclose the filling, then fold over the short sides like you would a burrito, and lastly, roll it up, stretching the remaining long side around the the roll to seal it. Serve the rolls whole or cut in half, with dipping sauce on the side

• 1 pound baking potatoes, rinsed and thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 pound ground beef
• 1 large yellow onion
• 3 garlic cloves
• 1 tablespoon taco seasoning
• 1/2 cup water
• 1 tablespoon cornstarch
• 1 can tomato sauce
• 2 cups shredded cheese
• 2 tomatoes, diced
• 2 tablespoons sliced scallions
• 3 tablespoons sour cream
• cilantro

1. Preheat oven to 450 degrees F.
2.  Place the potatoes on a baking sheet lined with foil (for easier clean up). Liberally toss with 2 tablespoons olive oil, salt, pepper, garlic powder and paprika. Spread onto an even layer and roast for about 25 to 30 minutes or until golden brown and crispy.
3.  Heat a large skillet over medium high heat with 1 tablespoon olive oil. Add the ground beef and cook, breaking down with the back of a spoon, until brown and crispy. Add the onions and garlic and cook for about 5 minutes more. Stir in the water, taco seasoning, tomato sauce, and cornstarch. Simmer on low until thick.
4. Top the potatoes with the cheese and place back in the oven until melted and heated through. Carefully remove from oven and top with beef, sour cream, guacamole, scallions, tomatoes, and cilantro. Enjoy right away!
5. To make the guacamole, combine all of the ingredients in a large bowl and mash until completely incorporated.
6. Enjoy your recipe of the week!

ingredients
• 1 cup raw unsalted almond butter
• 1/4 cup coconut oil (softened but not melted)
• 1/3 cup pumpkin puree (fresh or canned)
• 2 tablespoons maple syrup (or honey)
• 1/4 teaspoon ground cinnamon
• dash of ground nutmeg
• 1/2 teaspoon fine sea salt
• 3 ounces dark chocolate

Directions:
Line a baking dish (I used a 6″ x 9″ glass bread pan) with parchment paper or plastic wrap, two pieces works so the paper can go up both sides.
Mix all of the ingredients — except the chocolate — together in a large mixing bowl until totally mixed. It should be creamy and smooth. Pour the mixture into the lined dish and smooth it out with a spatula. Place in the freezer until solid, approximately 1-2 hours.
Just before you are ready to pull the fudge out, melt your chocolate over a double boiler.
Lift the fudge out of the pan by grabbing the sides of the parchment paper and cut it into 1-inch squares. Place the squares in a single layer onto a parchment paper lined tray or pan. Using a spoon, drizzle the melted chocolate over top of all of the fudge. Add a sprinkle of cinnamon or sea salt, if desired.
Return back to the freezer in a sealed container. This must be kept in the freezer until ready to eat.