Summer Rolls
Yield: 2 servings
Total Time: 20 minutes
GATHER THE GOODS
4 pieces rice paper
6 large shrimp, cleaned and cooked
1/4 cup thinly sliced bell pepper
1/4 cup shredded carrots
1/4 cup shredded green cabbage
4 teaspoons Hoisin sauce
For serving
1 tablespoon chopped cilantro
1 tablespoon chopped peanuts
Hoisin sauce
MAKE IT
Pour warm tap water into a shallow bowl or pie dish big enough to fit the rice paper. Soak the rice paper for a few seconds until it softens. Remove from water and place on a cutting board.
Place 3 slices of shrimp in the center of rice paper. Top shrimp with a few slices of pepper, carrots, and cabbage. Pour a teaspoon of hoisin sauce down the center.
Wrap summer roll like you would a burrito. Roll up the shorter ends, and then fold the end on the left over and roll toward the right.
Serve the summer rolls with cilantro, peanuts, and more hoisin sauce.
Crispy- Creamy- Dreamy Salmon
Right on time for the holiday with some what decent grilling weather (work around those rain drops), light fare, and yummy food to crave. And if you want to keep meatless Mondays meatless, then Salmonday is where it’s at! I am right there with you too.
If you aren’t into barley, farro may be the next best option. And instead of red onions, you sure can use sweet Vidalia. A few heads of raw garlic slowly cooked on the grill will be your next greatest dinner trick. And if you can’t get your hands on pitted green olives for whatever reason, castelvetrano olives are the way. To. Go!
Gather The Goods
1 cup barley
1.5# salmon fillet (sockeye, coho, wild Atlantic)
1 fennel bulb, sliced
1 large red onion, slice into half moons
olive oil for seasoning
kosher salt
freshly cracked black pepper
1 cup pitted green olives
Aioli
2 egg yolks
1 cup oil (50% olive oil & 50% neutral oil)
squeeze of lemon juice
1 tablespoon red pepper and eggplant puree
1 bunch chives, minced
Make It
Preheat the grill on medium high heat.
Bring about a quart of water to a boil in a medium pot and generously salt.
Once the water comes to a boil add the barley and cook until al dente, then strain. Cooking barley is similar to cooking pasta!
In the meantime season the salmon with olive oil, salt, freshly cracked black pepper (black pepper is great in this application so use lots).
In a separate bowl toss the fennel and onions together with olive oil, salt, and pepper.
Using a piece of foil (that’s what I used to avoid loosing pieces of veg) spread the fennel and onion onto a section of the grill and place the salmon over top. Close the grill and cook until the salmon is well or your preferred doneness.
While the salmon and barley are cooking, make the aioli. Combine the egg yolks in a large bowl and slowly begin streaming in the oil while vigorously whisking. The mixture should stiffen up like mayo! If it breaks add a tiny amount of hot water to bring it back together.
Finish the aioli with salt, lemon juice, and the red pepper eggplant puree.
When the salmon is cooked and veggies are tender and a bit charred, remove them from the grill and lay over a bed of barley.
Drizzle the aioli on the salmon and veggies and finish with a scattering of green olives!
Serve in pretty pink bowls or eat however you’d like always going back for seconds.
Grilled Shrimp Tacos with Peach Ginger Slaw
Gather the Goods
olive oil
1# large Shrimp
salt to taste
1 bag coleslaw mix
1/2 cup The Perfect Puree of Napa Valley Peach Ginger Blend
1/2 cup walnuts, chopped
1/4 cup scallions, thinly sliced
1 15 oz can chickpeas
aioli
flour tortillas
Make It
Season the shrimp with salt and oil. In a medium sauté pan over medium high heat, add the shrimp and cook until pink in color.
In a large bowl, mix the coleslaw mixture with the peach ginger blend, walnuts, scallions, and salt to taste.
In another sauté pan over medium high heat, sauté the chickpeas in olive oil until crispy. Set aside and season with salt to taste.
Heat the tortillas up on a small griddle until bubbles begin to form.
On a plate of choice, layer your tortillas with aioli, shrimp, chickpeas, and slaw.
Serve and enjoy!
Myer Lemon + Pink Peppercorn Salmon
The Feast of the Seven Fishes begins here. And maybe it’s not celebrated directly in Italy, but our Italian American heritage brings it in! Christmas eve is always done up in our home year after year and we celebrate with fish done up every which way, twirls and spoonfuls of pasta, hot peppers and oil soaked into torn bread placed down the table, puff pastry wrapped cheese, and that chocolate brownie torte I eat solo for days thereafter. We pile our plates and go back for seconds without regrets! Feeling stuffed is so comfy, that our Christmas day sleepies are so good.
Gather the Goods
1 side salmon
salt
1/2 cup olive oil
2 Myer lemons, thinly sliced
1 shallot, thinly sliced
3 garlic cloves thinly sliced
1 tablespoon pink peppercorns, chopped
parsley, picked
Make It
Preheat the oven to 350 degrees and season the salmon with salt and olive oil.
place the lemons, shallot, and garlic evenly around the salmon.
Sprinkle the salmon with peppercorns and parsley and bake until medium and slightly golden.
Serve the salmon along with potatoes or rice!