Shredded

February 23, 2010
Test lunch #5

Tasters: Lisa, Kristin and Mr. H

Menu:
Shrimp Spring Rolls
Carrot and Beet Salad
Orange
Coconut Macaroon

Recipes, notes and feedback:

Spring Rolls: Inspired by this recipe and another one I can't find. Included: vermicelli, chopped shrimp (should have left them whole), shredded carrots, green onions, cilantro, mung bean sprouts, romaine lettuce, pinch of fresh jalapeno, peanut sauce, hoisin, chopped peanuts. Peanut sauce recipe I made up: clove of garlic, pressed, finely grated fresh ginger, dash of red pepper flakes plus approximately equal amounts of peanut butter, toasted sesame oil and seasoned rice vinegar to make about 1/2 cup.
Ladies suggested having a dipping sauce. Mr. H thought it was unnecessary. I thought a bit more sauce inside the roll would have worked. Lisa declared this the best lunch ever.

Orange:
I had planned to include a tangerine but found out they were rotten so made wedges of navel orange. Each person got half an orange which seemed about right.

Carrot and Beet Salad: This recipe modified to use balsamic vinegar, Mediterranean sea salt blend and fresh cilantro. Serving size (about 6-8 oz) was considered too much by female tasters. Need smaller containers.

Coconut macaroon: Recipe from Barefoot Contessa Family Style. SO yummy. I ate the whole batch minus the ones in the lunches.

Other accomplishments:
Started tracking costs of items to figure out pricing (didn't get very far on this)

Goals for next week:
These never change. I need to get back on track.