Ok...I am a terrible person.

So...the last post of my recipe-every-two-weeks promise was, what...February?  That is just sad.  And I am sorry.  But I am here to redeem myself:

Vegetable Summer Spring Rolls w/ Chili Lime dipping sauce:

-Egg roll wrappers (or you can use rice paper if you want something cooler/healthier)
-Avocado, thinly sliced
-Red and yellow bell pepper, thinly sliced
-Alfalfa sprouts
-Cucumber, de-seeded and thinly sliced
-Vermicelli noodles
-Fish sauce
-Fresh lime juice and zest
-Chopped red chili
-Sugar
-Water

Directions:
-Combine 2 tbsp fish sauce with 1 tbsp sugar, juice and zest of 1/2 lime.  Add in one diced red chili (and then wash your hands!).  Set aside to marinate.
-Cook Vermicelli according to package directions (about 1 minute) then let cool.
-Heat vegetable oil in a skillet over medium heat.
-Place egg roll wrapper on your cutting board with one corner point toward you.  Place vermicelli, avocado strips, pepper strips, cucumber, then alfalfa sprouts, and roll up the board.
-Place roll seam side down in oil, then flip to cook each side.
-Cut in half, dip in sauce, enjoy!

(Shown here with lemon pepper grilled shrimp, deviled eggs, and southern style potato salad.)

Friday Brunch: Florentine Omelet

One of my (many) New Years resolutions was to make a new recipe at least every two weeks. I've been pretty good about it so far (I've only missed one recipe) but I thought maybe if I posted the recipes and the results, I would get a little more dedicated.

The idea from today's brunch was stolen from a Giada recipe on Food Network. I used her florentine sauce on a veggie omelet.

Florentine Omelet

Florentine Sauce:
-1 tbsp heavy cream
-1 tsp Parmesan cheese
-one handful fresh spinach
-one tbsp chopped white onion

Saute onion in butter until translucent, then add spinach. When the spinach is wilted, add heavy cream. Season with salt and pepper. When cream thickens (about 8 minutes) add parmesan cheese. Remove from heat.

Veggie Omelet:
-one egg plus one egg white
-1/4 cup chopped button mushrooms
-1/4 cup chopped broccoli florets
-1/4 cup chopped cherry tomatoes
-1 tsp mozzarella cheese

Saute mushrooms and broccoli until tender, remove from heat.
Beat egg and egg white, plus a splash of water, until completely mixed. Melt butter in a non-stick skillet over medium-low heat, add egg mixture. Watch for egg to set up on the sides of the pan, then gently pull the egg back to allow uncooked egg to get to the side of the pan. Repeat this process until omelet is set. Sprinkle half of omelet with mozzarella, add broccoli, mushrooms and cherry tomatoes. Fold omelet, slide onto plate. Top with florentine sauce.

Results
Really, really tasty. The cream sauce is surprisingly light because of all the vegetables it's paired with. Probably preferable for brunch, as opposed to breakfast, because it's quite filling and the flavors are pretty bold.