Summer Rolls

By Stephanie Hernanez (Appfolio)


Rice paper rolls

Rice vermicelli noodles

Cucumber, sliced thin *

Red pepper, sliced thin *

Carrots, sliced thin *

Mango, sliced thin

Avocado, sliced thin

Lettuce, stacked and cut vertically into strips

Thai sweet chili sauce

Mint leaves

1. Cook rice vermicelli in boiling water for 8 min.

2. Boil water separately for the rice roll paper

3. While vermicelli is cooking prep all veggies and cut into thin strips

4. Once vermicelli is cooked, strain and wash under cold water to cool down.

5. Dip rice paper in dish with water - only enough to dampen it. The water will continue to soften the paper so you have to work fast!

6. lay out moistened roll on a plate big enough to hold it.

7. Start assembling your roll-starting with vermicelli on the bottom. I like to add some sweet chili sauce on the noodles, Then adding veggies on top. I like adding my lettuce last. Make sure the filling is centered on the dampened rice paper.

8. Once you’ve added all your fillings, you’ll grab the end of the roll closest to you and fold over the middle. Next you’ll take the bottom and fold it up. Then you’ll continue to roll away from you to the top. I like leaving the top open so the lettuce sticks out.

9. Serve with sweet chili sauce and enjoy!

Pictures below step by step. I like adding mango for a sweet kick. Feel free to play around with the veggies and even adding shrimp! This is a great way to use up your veggies

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Lacinato Kale Caesar Salad

By: Sydney Flipppo (Thousand Oaks)

1 bunch Lacinato Kale
1 lemon
1 tomato
1 cucumber
1-2 whole carrots
About 1 lb cooked large butter beans
1 head Cauliflower
1/2 cup walnuts
Can add homemade croutons if desired
Your favorite Caesar Salad Dressing (we use a vegan one)
Salt, to taste
Pepper, to taste
2-3 Tbsp Italian seasoning
2 tsp garlic powder or 2 cloves grated garlic
About 2 Tbsp Olive oil (or your favorite cooking oil)

Preheat oven to 400 degrees Fahrenheit
Cut cauliflower florets into bite sized pieces
Place on baking sheet with oil of choice, salt, pepper, and Italian seasoning
Bake for 20 min until crispy in spots
De-stem kale and slice into small ribbons
Add kale to large bowl with juice of 1 lemon and about 1 Tbsp olive oil
Massage to kale until it is a dark green color (about 5 min)- this makes it easier to digest
Leave the kale in the bowl while you prep the other ingredients
Add 1 Tbsp oil to a pan and heat
Add cooked butter beans to pan and shake occasionally until beans are crispy (if they start to pop, turn the heat down)
Season beans with salt, pepper, and garlic or garlic powder
Finish prepping the rest of the veggies (tomato, cucumber, carrots) while the cauliflower finishes cooking
Add all ingredients to the bowl with the kale
Toss in salad dressing and serve

To make croutons, cut up your favorite crusty bread into small pieces (or tear) toss with olive oil and any seasoning you want. Cook in oven or in toaster oven at 375 for 15-20 min turning half way through.

Adapted from Purple Carrot (meal delivery box) with a few changes by me

Summer Pesto

By Sydney Flippo (Thousand Oaks

We always have a plethora of basil in the summer and this pesto can be used on everything! We use it on pizza, with bread, in pasta, and even in a potato and green bean salad!

1 large bunch of basil
1-2 cups spinach
2-3 cloves garlic
1/3-1/2 cup pine nuts
1/2- 1 cup Parmesan cheese
1 tsp Salt, add more to taste
1 tsp Pepper, add more to taste
1/2 cup olive oil (or more as needed)
Optional 2 tsp red pepper flakes

Place spinach, garlic, pine nuts, cheese, salt, pepper, and red pepper flakes in a food processor.
Blend on low adding olive oils slowly until fairly smooth.
Add in basil and blend on low until incorporated (scraping down the sides).
Taste and add salt and pepper as needed. Store in an airtight container for up to a week.

Try mixing it with your favorite cooked veggies for a nice summer dish!

Avocado and Tomato Salad 

By Patti Karr (Carpinteria)

4 cups avocados, diced medium 2 cups grape tomatoes or 2 cups cherry tomatoes 2 cups cucumbers, peeled and diced medium 1 cup red onion, diced small 4 tablespoons fresh cilantro, chopped 2 teaspoons fresh garlic, minced 2 tablespoons lime juice 1/4 cup olive oil salt fresh black pepper Lettuce (if you want) Toss all ingredients in a bowl and top on a bed of lettuce (if desired) Makes 8 servings 

Source: FaceBook 4 or 5 years ago 

NOTE: I sometimes add chunks of leftover cooked chicken, fish, or canned tuna for a complete refreshing dinner on a hot summer day….or any day