Fresh Spring Rolls with Peanut Sauce

Thursday, May 7th, 2015

Spring rolls are the perfect appetizer for dinner parties!  You can make them ahead of time yourself or prepare all the ingredients and let everyone assemble their own for a fun activity.


1 head romaine lettuce, torn into 4 inch pieces
1 large english cucumber, peeled and cut into ¼ inch sticks (or 2 regular cucumbers)
6 stalks DANDY® celery, diced
1 package DANDY® radish ministicks
1 bunch cilantro, stems removed
1 bunch thai basil, stems removed (regular basil can be substituted)
¼ cup minced mint leaves
1-2 balls cellophane noodles (also called bean thread noodles)
1 package rice paper wrappers (25 wrappers)
1 jar peanut dipping sauce**

shredded carrots


1. Lay out all ingredients ahead of time before assembling rolls. You will need a wet paper towel on the table and a pan large enough to fully submerse the wrappers in warm water (I use a cake pan).

2. Heat water to warm but not boiling. Pour about ½ inch of warm water into pan and submerse a wrapper into the water until it is soft and pliable (about 10-15 seconds).

3. Remove wrapper to wet paper towel and fill with ingredients desired. Normal layering is 1-2 pieces of lettuce, 3 basil leaves, layer of cilantro, 2 cucumbers sticks, a layer of diced celery, a small amount of cellophane noodles and a pinch of minced mint.

4. Wrap top and bottom edges in first and then roll up tightly. Repeat with remaining wrappers.

5. Serve immediately with peanut sauce.

Can be made 24 hours ahead of time. If making ahead wrap tightly in plastic wrap and refrigerate. If exterior is too dry when serving use a damp rag to rehydrate exterior.

**Note: some peanut sauces can be very spicy. You can dilute it with a bit of milk or applesauce to allow the fresh flavors to shine through better.

Prep Time: 20 minutes
Assembly Time: 20 minutes

Yields: 25 rolls

Recipe by The Adventure Bite.

Celery Sriracha Salsa

Monday, May 4th, 2015

Celery and tomatillos pair together perfectly with ripe tomatoes in this fresh salsa. This salsa stays nice and crunchy in the fridge for several days too!


3 stalks DANDY® celery, small diced
2 large tomatoes, small diced
2 tomatillos, peeled, washed and small diced
½ red onion, small diced
½ cup cilantro, minced
Juice of a lime (about 1 tablespoon)
1 teaspoon Sriracha Hot Sauce (medium heat, reduce/increase for mild or hot)


Combine all ingredients. Serve immediately with chips, tacos, etc.
If stored for any period of time taste test as more hot sauce may be needed to be at desired heat level (the tomatoes release their juice and dilute it)

Time: 20 minutes

Yields: about 3 cups

Tombo Tuna Taco with Duda Radish & Black Garlic Salad

Wednesday, December 17th, 2014

Recipe by Chef Todd Fisher


1 pound Sushi Grade Tombo Tuna
1 tablespoon  canola oil
1 tablespoons toasted sesame oil
1 tablespoon dark soy sauce
2 tablespoons seasoned rice vinegar
2 teaspoons fish sauce
2 teaspoons freshly grated ginger
Coarse salt and freshly ground black pepper
3 peeled black garlic cloves – mashed with a touch of rice vinegar
1 pkg Duda Radish ministicks
2 green onions – finely sliced on the diagonal
2 tablespoons of fresh cilantro – chopped
1 tablespoon of toasted sesame seeds
4 sheets Toasted Nori cut into 3 inch squares


1. Dice Tombo Tuna into 1/4 inch pieces and place in a bowl in refrigerator until ready to serve.

2. In a medium bowl mash the black garlic with half of the rice wine vinegar.

3. Combine the canola oil, sesame oil, soy sauce, remaining rice vinegar, fish sauce and grated ginger.

4. Whisk dressing and adjust with salt and pepper to taste.

5. Use half the dressing to marinate the tuna, use the remaining dressing to toss the radish mini sticks, scallions and cilantro.

6. Place a spoonful of marinated tuna on each square of nori, top with the Radish salad and repeat until all tuna and salad is served.

7. Sprinkle the tacos with the toasted sesame seeds and serve immediately!

Serves 4

Grilled Ciabatta with Burrata, Basil, Fluer d’ Sel &Duda Radish & Celery “Crudo”

Wednesday, December 17th, 2014

Recipe by Chef Todd Fisher


3 tablespoons extra-virgin olive oil; more for brushing
2 tablespoons minced fresh basil; small leaves for garnish
1 minced shallot
1 lemon, juiced
1/3 cup Duda sliced celery
1 pkg Duda Radish matchsticks
8-1/2 to 3/4-inch-thick slices crusty, Ciabatta bread
Fluer d’ SelFreshly ground black pepper
1 8-oz. package burrata (or fresh mozzarella), drained


1. Prepare a medium-high gas or charcoal grill fire.

2. In a small bowl, combine the oil, basil, shallot, and lemon juice. Add the sliced Duda Celery and the Duda Radish Matchsticks. Adjust seasoning with salt and pepper.

3. Brush the bread slices on one side with oil, and sprinkle with salt and pepper.

4. Grill the bread until toasted, 1 to 2 minutes per side.

5. Arrange the grilled bread on a cutting board, oiled side up. Top each slice with some of the burrata, sprinkle with  Fluer d’ Sel and top with Vegetable Crudo, small basil leaves and another drizzle of exceptional extra virgin olive oil and these are ready to serve. Serves 4.