Summer Spring Rolls

So for me summer means oppressive heat, therefore a light appetite and due to the light appetite, slimming down to bikini size. I like summer. I am inclined in summer toward more raw dishes, or partially raw dishes like the one below...

Spring Rolls. Spring rolls are tradition in most Asian cuisines but sadly not western. I decided to take a more traditional Vietnamese recipe and alter it according to what was growing in my garden and what was available in my fridge. Recipe after the pics (I still can't figure out a way to make loading pictures and writing a seamless activity. Meaning: I just can't figure out how to put the photos and text where I want them to be.)

Finished spring rolls...yum!!

What the roll looks like before you wet it..

What it looks like afterwards.

The Recipe

Spring Roll Wrappers (available at most International Grocers, mine are Vietnamese and I make sure they only contain rice flour, water and salt)

Tofu*

Zucchini

Lettuce

Jalapenos

Mint Leaves

Sauce**

Wet the wraps in warm water. Use your hand to smooth the texturized wrap. When smooth layer the tofu, veggies and mint. Pour on some sauce and roll it up. Enjoy with some sauce on the side.

Typically most recipes have rice noodles, and up until now I have used them too. My departure from this was only because I did not have them at hand. I found out that to me they are not necessary and are kind of a filler. I still love rice noodles though and think that they may act to keep the roll moistened longer. So, it is up to you whether you add some boiled rice noodles.

*Tofu

Tofu, firm

Black Sesame Seeds

Saracha Hot Sauce

Dark Sesame Oil

Soy Sauce

Put the condiments and seeds in first. Layer tofu on top. The more soy sauce the saltier so be careful. Braise on each side.

*Sauce

Tahini* 3 Tbsps

Soy Sauce 1 Tbsp

Saracha Hot Sauce 2 tsps

Dark Sesame Oil 1 Tbsp

Black Sesame Seeds 2 tsps

Water as needed

Honey 1 Tbsp

Mix all together well, taste. If it is not salty enough, add more soy sauce. If it is too thick, add more water. The honey should make the flavors meld together nicely but add it slowly or else it will just congeal on your spoon.

*Typically it is peanut but I found this an adequate sub.

First Garden Meal of the Season!

Yum, right? Very simple and easy to prepare, and for me it was all grown here at my house (aside from the tofu, spices, and kale that Sarah brought over from her own garden). My garden supplied the swiss chard, tomato, yellow squash, and green chilies. It is truly amazing what patience and water can become...

The first recipe is for the squash: basically you slice the squash into thin rounds, saute in olive oil with caraway seed, fennel seed, tarragon and salt. Don't overcook! Squash tastes terrible when it is overcooked and slimy. Dust with feta crumbles...mmmm...feta.

Now for the awesomeness of Korean cooking. I went over to my dear friend Vivi's (she is Korean) and had the most amazing spinach I've ever tasted. I researched, and even watched a youtube video and discovered the secret to this delectable cuisine. I used kale and swiss chard, but you are supposed to use spinach. I feel you can substitute any green that can withstand blanching so long as you are alright with the slight bitterness some types inherently posses.

Korean Greens

Greens of any type (spinach is suggested, but again I used swiss chard and kale), 1 bunch or more if you have it

Boiling water

2 Tbsp Soy Sauce

Dark sesame oil (you just pour it on top, no specified amount)

2 cloves of garlic

chopped green onion (like 4)

Toasted sesame seeds (see below for instructions on toasting)

First boil the water and clean the greens. Blanch the greens for about 30 seconds, over blanching will cause the greens to lose the integrity of their leaves, becoming green mush. Toast the sesame seeds by placing raw seeds in a dry cast iron skillet (or whatever you have on hand) on a medium burner for about ten minutes, you should smell them when they are toasted. Crush raw garlic into a large mixing bowl, add chopped onions and soy sauce. Strain greens and wash them several times in cool water. Squeeze out all the excess water. Add to the mixing bowl, stir to coat. Cover with sesame oil (key). Fin. Enjoy.

The tofu I just put in a pan with spicy sauce, soy sauce and sesame oil. Brown the tofu and remove. It ended up being slightly bland so I made a sauce of tahini, sesame seeds, soy sauce, spicy (cock) sauce, and sesame oil. Delish.