Summer Vegetable Spring Rolls with Spicy Peanut Sauce ~ We are still in summer mode around here and the thought of turning on the oven does not sound like much fun to me. After a full day of swimming and sunning one needs to fuel back up and not overheat. One of my favorite ways to dine is interactively — you know the meals where everyone gathers together but each person makes their own plate. Usually this type of thing happens on Taco Tuesday Night or Pizza Night but this go-around I decided to let everyone roll their own dish. With all of the veggies at the market this made it easy to put together and we threw some summer melon into the rolls to for a touch of sweetness to go with the spicy peanut sauce. Run the rice paper rolls under some cool running water in the sink for a mere 10-15 seconds and they start to soften up. As they continue to soften, place your favorite sliced veggies into the middle of the circle. Roll in the sides, followed by rolling in the bottom and finishing with the top. Slice in half, dip into the spicy sauce if desired and eat ’em up while you cool down.
Gather and chop all of your summer veggies for a rolling party.
Eat straight up or dip + dive into the spicy peanut sauce.
Then roll up some more …
and more …
Summer Vegetable Spring Rolls with Spicy Peanut Sauce
1largecarrot- chopped into long thin slices with knife or peeler
1large beet - thinly sliced
1/2cupred onion- chopped thinly
1cupfresh mint leaves
1cupfresh basil leaves
1package rice paper rolls
for the spicy peanut sauce
3Tablespoonspeanut butterroom temperature
2Tablespoons chili pepper sauce or Sriracha sauce
2Tablespoons soy sauce
2Tablespoons water or lime juice- for consistency
Servings: -6 servings
for the rolls
In a large shallow bowl or pie pan add enough warm water to fill halfway. Place a piece of rice paper into the water water and using your hands or wooden spoon gently press rice paper into the water, move around slightly and continue to do so until paper is softened and pliable - about 20-25 seconds. OR run rice paper under sink water for 10 seconds and remove.
Once slightly softened remove from the warm water and place onto a flat surface. Add a small bunch of cucumbers, red cabbage, peppers, carrots, beets, melon, and onions into the middle of the paper. Next add a few leaves of mint and basil. Gently roll the paper up from one side to cover cabbage mixture. Fold in the ends and continue to roll until completely wrapped. Slice in half and set aside. Continue process to make more rolls and serve with spicy peanut sauce.
for the spicy peanut sauce
In a small bowl combine peanut butter, chili pepper sauce, soy sauce together. Next add in the water or lime juice and stir until desired consistency. Use for dipping summer spring rolls into.
Top 5 Peach Recipes ~ There are several songs written about these sweet little gems from nature and I believe for good reason. Peaches are a big part of summer in my opinion. There’s just something so special about finding that perfect peach, bitting into it, and letting the juices run down your hand before you are able to grab a napkin. Here are some of my all time favorite ways to enjoy natures candy.
1 1/2 pounds skinless, boneless chickensliced into 1" strips
3large peachesseeds removed and chopped
1mediumonionpeeled and chopped
1mediumjalapenoseeded (if desired) and chopped
1 1/2Tablespoons fresh gingerpeeled and sliced
1teaspoonground black pepper
Servings: -6 servings
Place peaches, onion, jalapeño , vinegar, olive oil, ginger, garlic, salt and pepper into a blender. Pulse or blend on low until well combined and pureed. Next, place sliced chicken into a large bag or dish and add half of the peach mixture to it coating the chicken and seal bag tightly or cover dish. Refrigerate for 1 hour up to overnight placing the remaining peach mixture covered into the refrigerator until ready to use.
Preheat grill to a medium high heat and brush with grill with a neutral oil of your choice. Remove marinated chicken from the bag or dish and skewer the chicken. Place onto the hot grill and cook on one side for 3-6 minutes or until it easily lifts off the grill and is golden on that side. Once golden, flip over to the other side and brush with the remaining peach mixture coating the skewers well. Continue to grill for another 3-6 minutes or until the skewers easily lift off or are golden in color. Remove from grill and serve over a salad, in a tortilla, or with a side of rice.
Basic Crepe Recipe – makes 18-20 crepes
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.If needed add a bit more (1-2 Tbs) water for thinner consistency.
Heat a lightly oiled small pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about 1 minute. Remove from heat and repeat until batter is gone.
for the hot buttered peaches:
Chop peaches into 1/2" pieces and remove pits. Place in a medium sauce pan over medium heat. Add in butter, schnapps, maple syrup and nutmeg and stir until well combined. Let cook for 4-6 minutes while continuing to stir on occasion and it starts to thicken. Remove from heat and set aside.
for the filling:
Preheat oven to 350 degrees. Grease a 9X13 pan and set aside.
In a large bowl combine ricotta cheese, cream cheese, egg, powdered sugar and lemon juice and stir together until well combined while smoothing out any lumps.
Place 2 heaping tablespoons of the ricotta cheese mixture into the center of one crepe. Fold in outer edges while rolling in inner edges to make a rectangle or burrito type shape. Place each filled crepe into the well greased pan and continue until the pan is full, then cover the pan with aluminum foil. Place filled crepes into the oven for 8-10 minutes or until ricotta mixture is set. Remove from the oven.
Place one to two crepes onto a serving dish, top with a heaping of peach mixture and serve. Continue until all servings are met.
1Tablespoon canolia oil, safflower or vegetable oil
4cupsfresh romaine lettucechopped
1/2cup blue cheesecrumbled
for the Tarragon Dressing
3Tablespoons white wine vinegar
1/2 teaspoonground black pepper
Servings: -6 servings
for the salad
Preheat grill to medium high heat. Brush each peach half, cut/flat side with safflower or vegetable oil and place flat side down on the grill. Grill for 4-8 minutes or until it's warm with golden grill marks.
Place lettuce and cabbage into a large bowl. Toss with desired amount of tarragon dressing until well combined. Next, add in the blue cheese crumbles and top with grilled peaches. Serve.
for the Tarragon Dressing
Place all of the ingredients into a small jar or bowl. Cover with lid if using a jar. Shake together or whisk together until well combined. Drizzle dressing over mixed salad.
Preheat the oven to 350 degrees. Line jumbo muffin tin with liners and set aside.
Add 3 pitted peaches into a blender with milk and maple syrup, pulse together until well combined, then set aside.
In a large bowl combine flour, protein powder, baking powder, and salt and set aside. In another bowl, add butter, eggs, and milk mixture and stir together until well combined. Slowly add the flour mixture into the milk mixture and continue to stir together. Finally add in the remaining peaches and and continue to stir until well combined. Fill prepared muffin cups half to 3/4 of the way up. Sprinkle each one with a 1/4 teaspoon of sugar and two teaspoons of almonds. Place in the oven and bake for 20-28 minutes or until a toothpick comes out clean.
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