Up until a few weeks ago, it had been a really long time since I had eaten at a California Pizza Kitchen. We had some family in town, which meant a girls only shopping trip was in order! We were probably 20 minutes into the outing when lunch became the next inevitable step. When your shopping has barely begun and the food court kinda sucks you can always count on a CPK to be attached to the mall somewhere. And side note: I have mentioned my love for food courts before on this blog, so when you hear me call one disappointing enough for me to ditch it, you know it’s bad. I think my love for food courts has diminished significantly since moving back to Colorado from Boston though. Boston food courts were the bomb! Anyway, this trip to CPK was the first time I didn’t get a pizza and boy was I pleasantly surprised (I replicated my salad too – coming soon!). My mom had the turkey avocado egg rolls for her meal and was nice enough to share because they were so good that everyone needed to experience it. I decided right away to try these at home even though I felt pretty unsure about how well I would be able to replicate the presentation. Really, the most challenging thing was figuring out how to roll them up properly, but after a quick google session I had it down. This turned into a bit of a hybrid recipe where I used this as a guide for proportions and for folding the wrappers, but I did a bit of a different sauce and fried them because, duh. You could of course bake them though! For my sauce I actually used one of those packets of ranch powder in a spicy flavor because for a reason unknown even to me, I hate buying bottles of ranch dressing. If I absolutely need it for something I’d prefer a one-use option. These egg rolls are such an awesome party food/appetizer that tasted even better than the original, in my opinion. They are similar to the guacamole wontons that I made a while back, but with all of the salad like fillings, it could be substantial enough for a full meal if you’d like (I did!).
This was a my quick lunch a couple of weeks ago. It’s another salad that was part of my cookbook, but mostly magazine, challenge and something I would never think to make on my own. I actually got my ingredients a little confused when I put this together, but it all worked out okay. The recipe uses oranges rather than grapefruit, which I think would be a lot better even though I love grapefruit more than oranges. I’m also not too sure how I feel about fennel…I’ll be honest and tell you that I didn’t eat all of the fennel on my plate. Something about it was just weird to me. I’ve had it chopped up in smaller pieces in salad before and really liked it though! On the more positive side, I can’t believe I never realized how good tuna and avocado are together! I’m embarrassed. So tasty! Next time, oranges! And I’ll try cutting up the fennel. And maybe not roasting it? Or maybe just ditch it? How do you feel about fennel??