Summer Salad: one of many!

We plant tomatoes in our backyard. As a result, in our mid- to late summer months, we have tomato for almost every meal everyday, and still have extra to share a big bag with all our friends. I never get sick of these sweet, juicy, fruits because I help plant them and well, because they're so sweet and juicy. These little banana tomatoes are my favourite. They're firm but not starchy, and work well when used raw or cooked or baked. Here is one of the colourful summer salads I made with these tomatoes.

Salad components: 

• tomatoes
• bell peppers
• avocados
• lime (juice)
• canned beans (I used romano beans)
• sliced black olives
• salt and pepper
• olive oil

Simply dice tomatoes, bell peppers, and avocados. Toss everything in lots of fresh lime juice, with some olive oil, and salt and pepper. Add canned beans and olives and toss again. If you want, you can toss the tomatoes, bell peppers, and avocados separately so you can arrange the salad layers. 

Lots of fresh banana tomatoes from the backyard

Yummy avocado

Yummy salad

All the beautiful, colourful layers

Alternative Spring Rolls

It's Spring! That just means that I have some serious work to do in terms of completing all the term work and studying for the exams. I find that I'm approaching even the most tedious tasks with a brighter attitude these days. I think it has to do with the fact that the sun is already peeping up over the horizon when I wake up...

Anyway, this morning, I made these vegetarian rolls. They're made with vietnamese rice paper and vegetable strips. Halfway through making them, I realized these could be improved if the outside could have a touch of crispiness. So, I coated them with a thin layer of egg wash and seared them quickly in a non-stick pan. The outside crisps up to make the perfect texture. These rolls are fresh and light, and an excellent Spring lunch.

Ingredients:

• vietnamese rice paper
• egg (whole egg, egg whites, or liquid eggs)
• assorted crispy vegetable, such as carrots, cucumber, peppers (you can also use fruit)
• hot water
• large plate
• clean tea towel

Prepare vegetables by slicing into thin strips or slices. Fill the plate with a shallow layer of hot water. Drop a piece of rice paper in so that it floats. Gently prod it so that it becomes transparent and very pliable. Carefully lift it out and place it on the tea towel in one layer, keeping the number of folds to a minimum. It's sort of like spreading out a piece of cling wrap. Pile about a row of vegetables, about 2.5 cm or 1 inch in diameter and height. Stay at least 5 cm or 2 inches clear of the edge of the rice paper on all sides of the vegetable row, and wrap like a burrito. If you like, dip the roll in egg and "sear" them in a non-stick pan. Best eaten right away!

Vietnamese rice paper – will become almost transparent and sticky when dipped in hot water

Clockwise from top: english cucumber, fennel, red and yellow bell pepper

Liquid egg for coating

Finished Spring Rolls. Ones in front have egg coating; ones in back do not.