This week’s gorgeous lunch photographed so well. Grilled tempeh, roasted beets, brown & wild rice pilaf with dill, cashew & diced red pepper, sautéed beet greens and Dino kale.
Who wants to cook dinner in this sweltering heat? It was time to use my Asian market goodies and make some summer rolls. Inside: avocado, cucumber, carrot, daikon, ciliantro, and mint. Not pictured, the sweet chili dipping sauce with some hammered peanut. A big part of the summer roll is the dipping sauce.
Summer in rice paper.
So my roll got better as went along. The first few were pathetic. Reminded me of high school. Summer roll blunts.