What did you do with that gorgeous head of leaf lettuce? At our house, I’ve been willing to eat multiple versions of this recipe for lettuce wrapped egg rolls from Tin Drum Asia Kitchen which we published in the AJC last week. No cooking required except to heat up purchased egg rolls (from the grocery store, takeaway from your favorite restaurant ….) and then add herbs as desired. You can totally shortcut and use store bought sweet chili sauce instead of making your own and lunch or dinner is done. I confess, I’ve made quite a few meals out of this recently.
And lovely leaves of lettuce peeking out of whatever sandwich is on rotation for that day? I love this time of year.
So we all received bags of Riverview corn flour. What are you doing with yours? I’m going to substitute it for some or all of the all-purpose flour in waffle and pancake recipes, because waffles and pancakes are what I’m craving right now. I will also try some in my next batch of sourdough bread. I love cornmeal so much, can’t wait to try this. And since cornmeal is usually a fall treat, this spring delivery is particularly welcome.
Strawberry and spinach salad? Yes, that’s where my brain goes, with a little sliced green onion. Those onion bulbs are going to grow bigger and bigger and we’re going to end up with cured onions before long. The arrival of Riverview’s sweet onions is always well heralded at our house.
Or just steam the spinach. Or make spinach and strawberry smoothies ….
Or make an omelet?
Spinach Egg White Omelet
1 tablespoon unsalted butter
2 tablespoons chopped green onion
2 tablespoons chopped red bell pepper, plus more for garnish, optional
1 tablespoon chopped jalapeno pepper, if desired
2 tablespoons chopped mushrooms, optional
1 cup fresh spinach, rinsed and chopped
1 tablespoon shredded mozzarella cheese, divided
2 egg whites, lightly beaten
Heat a skillet over medium heat. Melt butter, then add onion and peppers if using. Cook 2 minutes or until softened. Stir in the mushrooms, if using and cook for 2 minutes, or until tender and mushrooms have released their liquid. Add spinach and cook, covered, for 2 minutes, or until the spinach is wilted. Transfer the vegetables to a plate. Sprinkle with half of the mozzarella and cover with a lid to keep warm.
Pour the egg whites into the same skillet. Cook until the eggs are just set in the center, tilting the skillet and lifting the edges of the omelet with a spatula to let the uncooked portion flow underneath about 3 minutes. Sprinkle the remaining mozzarella and the vegetables over half of the omelet. Fold the omelet over the filling and transfer to a plate. Garnish with bell pepper, if using.