Healthy Farmers Market Superbowl Snacks

Salad Rolls With Habanero Peanut Dipping Sauce
Salad Rolls
6 rice paper wraps
1 carrot, cut into sticks
1 cucumber, cut into sticks
1 red bell pepper, cut into sticks
1 head of lettuce
fresh herbs, cilantro, parsley, green onion
Spicy Peanut Dipping Sauce
¼ cup peanut butter
2 tablespoons Habanero Carrot Curry Sauce
1 tablespoon soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon sesame oil
Place two medium dinner plates on the counter. Put enough warm water from the tap to submerge a single sheet of rice paper. Working one sheet at a time, submerge a sheet of rice paper into the water for 10-30 seconds, until it becomes pliable. Gently shake off any excess water, and move it to the clean dry plate. Starting in the center of the wrap, lay any herbs and leaves, top with lettuce, and vegetables. Fold the left side over the filling. Bring the top and bottom towards the center, and roll to the right, tucking and pulling it all together tightly.
Whisk together the peanut butter, Habanero sauce, soy sauce, vinegar, and sesame oil. Dip and enjoy!
Buffalo Style Red Lentil Hummus with Chicories
1-2 heads mixed chicories or radicchio
Wash the chicories. Pull the leaves from the core. Fill a large bowl halfway with cold water and add 14 ice cubes. Place the chicories in the bowl and let soak, the longer the better. After 1-2 hours drain the chicories, and pat dry with a towel.
Red Lentils
1 ½ cups dried red lentils
1 ¾ cups water
½ teaspoon kosher salt
¼ teaspoon annatto powder
In a medium pot, fitted with a lid, bring all ingredients to a simmer. Cover the pot, and cook until tender, roughly 15 minutes.
2 ½ cups cooked red lentils (see above)
2 medium cloves peeled garlic
½ medium lime, juiced
1 tablespoon miso
1/3 cup tahini
1 teaspoon kosher salt
3 tablespoons nut milk
2 tablespoons extra virgin olive oil
1 tablespoon finely chopped fresh herbs
Add the cooked lentils, garlic, lime juice, miso, tahini, and salt to a food processor and pulse a few times, scraping the sides. Turn the processor on and drizzle in the nut milk and olive oil, stopping periodically to scrape the sides. Blend until it the hummus is smooth and light. Add lime, salt, as needed. Serve topped with buffalo sauce and fresh herbs.
Buffalo Sauce
½ cup Hatch Sesame Balsamic Sauce
1 tablespoon distilled vinegar