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Vietnamese "Cold Rolls"

When a friend returned from bicycling across Viet Nam, she shared this recipe with us. We adapted it into a kid-friendly family version by putting out the chopped ingredients separately in little bowls. Let everyone choose what they want to add, then fold them into little packets and dip them in the sauce (see separate listing for Easy Vietnamese Basic Dipping Sauce). Little kids and big ones alike love the element of personal control!


Vegetarian! Vegan!
Source: Our own recipe, based on a traditional Vietnamese one (Entered by Janice Matthews)
Servings: adjustable; amounts are approximately per serving. Adapt accordingly.
Ingredient keywords: cabbage, herb, carrot, cucumber, lettuce, noodles
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Water Buffalo Sausage Polenta Casserole

My stepson and I tried this recipe as a new way to enjoy our Zesty Italian Sausages. It was tasty! I would love to have a local source for buffalo mozarella as the true source of mozarella is water buffalo (we don’t milk ours). In America it’s made with cow’s milk. We sell some of our heifers to new dairies in the southeast, so I hope to refer them in the future.



Source: simplyrecipes.com (I used our zesty Italian instead of sweet Italian sausuage and changed the name slightly) (Entered by Shalley Carrell)
Servings: 6
Ingredient keywords: olive, tomato, oregano, onion, garlic, salt, black, sausage, polenta, mozzarella, fennel
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Wild Green Salad with Balsamic Fig Vinaigrette

This delicious dish combines the bitterness of wild greens, the sweetness of tomatoes and figs, and the tanginess of balsamic vinegar into a light, refreshing summer salad. Feel free to substitute whatever greens you have on hand, or add protein to transform this side dish into the star of the show!


Vegetarian! Vegan!
Source: A weekend kitchen experiment :) (Entered by Micah & Tanya Hudson)
Servings: 4-8
Ingredient keywords: arugula, spinach, lambsquarter, chicory, greens, herbs, tomato, flowers, fig, vinegar, oil, mustard
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