Summer Rolls

Yield: 2 servings

Total Time: 20 minutes

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GATHER THE GOODS

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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

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MAKE IT

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1. 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.

2. 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.

3. 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.

4. Serve the summer rolls with cilantro, peanuts, and more hoisin sauce.

Crispy- Creamy- Dreamy Salmon

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gather the goods

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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

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make it

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1. Preheat the grill on medium high heat.

2. Bring about a quart of water to a boil in a medium pot and generously salt.

3. Once the water comes to a boil add the barley and cook until al dente, then strain. Cooking barley is similar to cooking pasta!

4. In the meantime season the salmon with olive oil, salt, freshly cracked black pepper (black pepper is great in this application so use lots).

5. In a separate bowl toss the fennel and onions together with olive oil, salt, and pepper.

6. 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.

7. 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.

8. Finish the aioli with salt, lemon juice, and the red pepper eggplant puree.

9. 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.

10. Drizzle the aioli on the salmon and veggies and finish with a scattering of green olives!

11. Serve in pretty pink bowls or eat however you’d like always going back for seconds.

Grilled Shrimp Tacos with Peach Ginger Slaw

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Gather the Goods

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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

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Make It

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1. 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.

2. In a large bowl, mix the coleslaw mixture with the peach ginger blend, walnuts, scallions, and salt to taste.

3. In another sauté pan over medium high heat, sauté the chickpeas in olive oil until crispy. Set aside and season with salt to taste.

4. Heat the tortillas up on a small griddle until bubbles begin to form.

5. On a plate of choice, layer your tortillas with aioli, shrimp, chickpeas, and slaw.

6. Serve and enjoy!

Myer Lemon + Pink Peppercorn Salmon

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

1. Preheat the oven to 350 degrees and season the salmon with salt and olive oil.

2. place the lemons, shallot, and garlic evenly around the salmon.

3. Sprinkle the salmon with peppercorns and parsley and bake until medium and slightly golden.

4. Serve the salmon along with potatoes or rice!