Baked Southwestern Egg Rolls

 

From EverydayAnnie

Ingredients

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Pesto (Liz LaCava & Meghan Fay)

2 3/4 cups fresh basil

2 Tablespoons pie nuts

1 teaspoon lemon juice

2 large garlic cloves

3 Tablespoons olive oil

2 Tablespoons grated Parmesan or Romano cheese

 

Mince pine nuts and garlic in food processor - add basil, cheese and lemon until finely chopped. Slowly add the olive oil

Makes 1 cup

 

I don't always use the pine nuts it tastes great either way. If I freeze the pesto I put it in small containers then drizzle some olive oil on top to keep it from turning dark.

From Meghan Fay: 

2 cups fresh basil
1/4 cup pine nuts
1/2 cup grated parmigiano-reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup extra-virgin olive oil

In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 cup of olive oil in a slow, steady stream. Season the pesto with salt and pepper. Cover with plastic wrap and refrigerate.

 

Basic Vinaigrette

Serves 4 (Makes ¼ cup)
Total Time: 15 Minutes

The vinaigrette will keep for three days in the refrigerator. Shake well before using. If you prefer, you can whisk the vinaigrette together in a bowl and skip the jar. This recipe makes enough to dress 8 cups of greens. 

• 1 tablespoon cider vinegar
• 1 teaspoon minced shallot
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• ½ teaspoon regular or light mayonnaise
• ½ teaspoon Dijon mustard
• ¼ teaspoon table salt
• ¼ teaspoon pepper
  
  

Combine vinegar and shallot in small jar; let sit for 5 minutes. Add oil, honey, mayonnaise, mustard, salt, and pepper to jar. Affix lid and shake vigorously until emulsified, about 30 seconds.