(Makes 3-4 servings)

Ingredients

• 1 15 ounce can chickpeas, drained
• 1 stalk celery, diced
• 1 ounce capers, drained, roughly chopped
• 1 tablespoon red onion, minced
• 1 teaspoon seaweed powder
• 1.5 teaspoon dijon mustard
• 1 tablespoon lemon juice
• .25 cup veganaise
• 1 tablespoon sweet pickle relish
• taste salt
• taste pepper
• 2 slices wheat bread
• ½ tomato, sliced
• 1 handful mixed greens

Directions

Drain and rinse chickpeas, then let dry in a strainer. In a medium bowl, whisk together the rest of the ingredients except, of course the bread, tomato, and mixed greens. Add the chickpeas, and, with a very clean hand, combine them with the sauce, crushing the chickpeas until a tuna-like consistency has been reached. Now make a sandwich out of that or serve it over a green salad.

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Piccolo Chef has monthly classes at Surfas for the mini-chef of all ages. Check them out today!

Recipe makes 4 – 6 servings

Ingredients:

1 cup canned pumpkin puree
2 tablespoons melted butter, cooled
1 ½ cups all-purpose flour
1 large egg yolk
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
¼ cup butter
½ cup toasted hazelnuts, roughly chopped
2 Tablespoons chopped fresh sage
Salt and pepper to taste
½ cup freshly shaved Pecorino cheese

 Directions:

1. In large bowl, combine pumpkin and butter; add flour, yolk, salt, pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 4 sections. On floured surface, roll dough to 3/4-inch thickness; cut into 3/4-inch pieces, rolling each piece against the tines of a fork to create ridges. Repeat with remaining dough.
2. In large pot, bring 6 cups salted water to boil. Cook gnocchi in 2 batches; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.
3. Meanwhile, in skillet, melt butter over medium heat, cooking until it just starts to deepen in color. Add hazelnuts, sage, salt and pepper, cook 1 minute more. Drizzle Sage and Hazelnut butter over gnocchi and top with shaved Pecorino.

Makes 6 to 8 servings

1 large, firm vine-ripened tomato, finely chopped
1 small seedless cucumber, such as Armenian or Japanese, finely chopped
4 to 5 scallions, white parts only, thinly sliced
1 cup finely chopped fresh cilantro, including soft stems
2 tsp. chaat masala
3 T. peanut oil
1 tsp. minced fresh garlic
1 Tablespoon peeled minced fresh ginger
1 fresh green serrano pepper, minced with seeds
2 Tablespoons ground coriander
1 Tablespoon store bought Chickpea Masala
3 15 1/2-ounce cans chickpeas, rinsed and drained well
1/2 cup water, or as needed
1/4 cup store bought tamarind chutney or to taste 

In a medium bowl, mix the tomato, cucumber, scallions, 1/4 cup of the cilantro and 1 teaspoon of the chaat masala. Set aside.

Heat the oil in a large nonstick skillet over medium-high heat and cook the garlic, ginger, and the serrano pepper, stirring, until golden, about 1 minute. Add the ground coriander, chickpea masala and the remaining 1 1/2 teaspoon chaat masala and stir momentarily.

Mix in the chickpeas and the water and cook stirring as necessary, until the chickpeas are tender and all the juices evaporate, about 4 to 5 minutes. Mix in the remaining cilantro.

Transfer to a serving platter. Lightly mix in the tomato mixture and drizzle the tamarind chutney on top.

Serve at room temperature or chilled.

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Shredded red cabbage
3 cloves garlic, minced
1 tbsp minced ginger
1 small red onion, diced
2 tsp canola oil
1 tsp sesame oil
2 tbsp sugar
2 teaspoon fish sauce
3-4 tbsp rice vinegar
salt& pepper to taste
A few squirts of sriracha chili sauce

Heat canola and sesame oil in medium high sauté pan.  Sautee red onion until soft.  Add ginger sauté until the whole kitchen smells like ginger before adding cabbage.  Stir and cook until cabbage is soft.  About 5 minutes.  Add garlic and cook for about a minute, then add sugar and salt, fish sauce, let it cook off for a few minutes. Turn on your fan, because it will start getting stinky, but don’t worry it will taste great!  Add rice vinegar, cook a few more minutes before adding sriracha for a little heat.  Cool off before adding to spring rolls.

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Rice paper (round, 12 inches) �
Hot water
Vegetable oil (for greasing fingers)                           

Filling:                                                     �
Julienned cucumbers
Shredded carrots
Fresh bean sprouts
Rice vermicelli noodles (1/4 lb)
Fresh mint, cilantro, Thai basil leaves
Pickled red cabbage (see recipe)

Hoisin Dipping Sauce:
1 cup Hoisin sauce
½ cup water
¼ cup rice vinegar
1/3  cup diced onions
¼ cup chopped roasted peanuts
sriracha chili sauce (for garnish)

In a saucepan bring hoisin, water, rice vinegar, and onions to a boil.  Reduce heat and simmer for 6 minutes.  Add water if the sauce is too thick.  Take off heat and pour into dipping bowl.  Garnish artfully with peanuts and sriracha sauce right before serving.

Pour hot water in a large bowl.  Dip your fingers in a small bowl with veg. oil and take a rice paper and dip into the hot water bowl.  Hold the round rice paper like a steering wheel and rotate the edges into the water as you dip.

Gently set wet rice paper on a cutting board.  If it’s still somewhat hard let it rest so it can absorb the water.  With practice you will eventually get a feel for how the rice paper works with the declining water temperature.  If your water gets too cold add more hot water.  Likewise if it’s too hot, let it cool off before dipping the rice paper.

Place a few mint, cilantro, or basil leaves flat in the center of the rice paper.  Top with rice noodles, cucumbers, sprouts, carrots and cabbage.  DO Not over stuff.  Tightly roll once, then bring in the sides (like a burrito), and finish rolling until you have a nice, compact, spring roll.  This takes practice, so go for it!  Serve with lettuce leaves and dipping sauce.  Invite guests to wrap the lettuce around the spring roll before dipping! 

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Makes about ½ cup

Mixed Greens with Mustard Vinaigrette
2 tablespoons red wine vinegar
2 shallots, finely chopped
1 garlic clove, minced
salt and pepper
1 tablespoon Dijon mustard
2 tablespoons crème fraiche
½ tablespoon herbs de Provence
1/3 cup olive oil
5 ounces mixed greens

1.  Combine the vinegar, shallots, garlic and about ¼ teaspoon salt in a small bowl.  Let stand for a few minutes, then whisk in the mustard, crème fraiche and oil until thick and smooth.  Grind in some pepper, stir in the herbs, taste and adjust seasoning.
2. Dress the greens when ready to serve.

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Ingredients:
2 large carrots, julienne
2-3 green onions, julienne
½ sweet red pepper
1/3 c. Napa cabbage, thinly sliced
1 tbsp. olive oil
¼ c. minced cilantro
¼ tsp. black  pepper
Salt
1 package of bean thread noodle
16 rice paper rounds
1/8 c. slivered mint ( or Thai Basil)

For the Sauce:

1 Tbsp. reduced sodium soy sauce
1 tsp. sesame oil or ¼ c. soy sauce
2 tbsp. rice vinegar
1 tbsp. peanut oil
½ tsp sesame oil
2 cloves of garlic, minced
Pinch of sugar

Method:

In a large bowl combine carrots, green onion, cabbage, olive oil, cilantro, salt and pepper; toss well let marinate at room temperature for 10 minutes, stirring frequently.

Meanwhile, place the noodles in a medium bowl cover with boiling water for 3-5 minutes drain, cut into 4 inch threads.

Fill a large bowl with warm water, dip rice wrapper, one at a time into the water to soften approximately 2-3 seconds and lay flat. In a row across the center place a handful of red pepper, mint, cilantro and cabbage leaving about 2 inches uncovered on either side. Fold, uncovered sides inwards then tightly roll the wrappers.

1/3 cup superfine baker’s sugar
3 tablespoons Minute Tapioca
2 ¾ cup Coco Lopez Coconut Cream
1 egg, well beaten
1 teaspoon vanilla
1 teaspoon coconut flavoring
4 cups Cool Whip, defrosted in the refrigerator
½ cup brewed espresso (Shotz available at Surfas is great)
2 tablespoons rum or 1 teaspoon rum flavoring
3 packages ladyfingers
1 cup sweetened coconut
1 cup sweetened coconut, toasted

1.      Mix sugar, tapioca, coconut cream and egg in saucepan; let stand 5 minutes.
2.      Cook on20medium heat, stirring constantly, until mixture comes to full boil. (This mixture thickens as it cools.) Remove from heat. Stir in vanilla and coconut flavoring. Pour into medium bowl. Place plastic wrap directly on surface of pudding mixture. Refrigerate about 1 hour or until chilled.
3.      Add 2 cups unfrozen Cool Whip to pudding mixture. Set aside in refrigerator. Mix espresso and rum or rum flavoring.
4.      Toast 1 cup sweetened coconut for 10 minutes at 325’, stirring occasionally to prevent burning. Remove from oven and let cool. Set aside.
5.      Separate ladyfingers horizontally; brush with espresso mixture (do not soak). Arrange half the ladyfingers in single layer in ungreased baking dish, 11 x 7 x 1 ½ inches. Spread half the pudding mixture over ladyfingers; spread with half the remaining Cool Whip (1 cup). Sprinkle  the remaining 1 cup of the sweetened coconut. Repeat layers with remaining ladyfingers, pudding and Cool Whip, followed by the cooled toasted coconut. Refrigerate at least 4 hours but no longer than 24 hours to develop flavors. Store covered in refrigerator.

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Ingredients:
5 oz Small dice of Granny Smith Apple
5 oz Candied Walnuts
Few Drops of Lemon Juice (To Keep the Apple Color)
1.5 oz  honey
¼ oz Fresh Tarragon
Salt and Pepper to Taste

Preparation Method:
Prepare a caramel with honey by heating honey in a pan over a medium heat until just golden brown. Add walnuts and toss quickly. Pour mixture on silpat mat or parchment paper to cool.  When cool, break into small pieces. Toss with small apple dice and chopped tarragon. Adjust seasoning. Keep refrigerated.

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Ingredients
2 Each Japanese Seaweed Leaves
1 oz Toasted White Sesame Seed
1 Qt Canola Oil (For Frying)

Preparation Method:
Julienne Japanese seaweed, fry at 350º until crisp. Top with sesame seeds.

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