In honor of Maryland’s Buy Local Week, we’re encouraging our patients, staff and community to join in the pledge to eat at least one locally grown or raised product each day of the Buy Local Challenge Week from July 18 to July 26.

It’s not too late to join the challenge! Check out a few recipes below from Adventist HealthCare Executive Chef Randall Smith that were easily prepared with local, fresh ingredients from the FRESHFARM Farmers’ Market in downtown Silver Spring.

Executive Chef Randall Smith

Executive Chef Randall Smith

You can catch Chef Randall with all new recipes at the FRESHFARM Farmers’ Market on Saturday, August 22 and Saturday, September 19. Stop by Adventist HealthCare Washington Adventist Hospital’s booth for a live cooking demonstration, health screenings, wellness education, and more!

For more information on local farmer’s markets, visit the Buy Local Challenge website, or stop by our health kiosk in the cafeteria at Washington Adventist Hospital.

Happy Buy Local Week!

Vegetable Summer Rolls with Herbed Yogurt

Ingredients
(Makes 4 rolls)

Herbed Yogurt

  • ½ cup plain yogurt
  • 2 tablespoons chopped fresh herbs

Summer Rolls

  • 1 ounce bean thread noodles (cellophane noodles)
  • 1 tablespoon seasoned rice vinegarVegetable roll recipe
  • Salt to taste
  • 4 (8-inch) rice-paper rounds, plus additional in case some tear
  • 2 red-leaf lettuce leaves, ribs cut out and discarded and leaves halved
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh basil leaves (preferably Thai)
  • 1/2 cup thinly sliced Napa cabbage
  • 1/4 cup fresh cilantro leaves
  • 1/3 cup coarsely shredded carrot (1 medium)

Preparation

Yogurt Sauce: Whisk together yogurt and fresh herbs in a small bowl. Set Aside.

Summer Rolls: Cover noodles with boiling-hot water and soak 15 minutes, then drain well in a sieve. Pat dry between paper towels and toss with vinegar and salt to taste.

Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 30 seconds to 1 minute, then transfer to paper towels.

Arrange 1 piece of lettuce on bottom half of soaked rice paper, folding or tearing to fit and leaving a 1-inch border along edge. Spread one fourth of yogurt sauce over lettuce and top with one fourth each of mint, basil, cabbage, and noodles. Roll up rice paper tightly around filling and, after rolling halfway, arrange one fourth of cilantro and carrot along crease. Then fold in sides and continue rolling. Transfer summer roll to a plate and cover with dampened paper towels.

Melon, Cucumber and Tomato Salad

Ingredients
(Serves 6)

  • 1 cucumber, seeded and cut in medium dice
  • Salt to taste
  • 1 pound ripe tomatoes, cut in thin wedges or diced
  • 1 small ripe honeydew melon or cantaloupe, peeled and cut into 1-inch dice or shaped into melon balls
  • 2 to 3 tablespoons sherry vinegar (or any good variety)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon mild honey, like clover, or agave nectar
  • 4 tablespoons light tasting oil
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped chives

Directions
Combine all ingredients in a large mixing bowl and gently toss until well mixed. Serve chilled or at room temperature.