tofu summer rolls

Summer is great isn't it? I mean, all that sun, late dinners on the porch, tomatoes. Sure, you're constantly dripping sweat, you can't find anything to wear because all you own are cardigans and black jeans and you keep buying butternut squash even though you know it just doesn't feel right. You are pinning cool ways to decorate your mantle with branches and pine cones and you know exactly how many days there are until Christmas Eve. Oh, by you, I definitely mean me. Don't get me wrong, there are certainly some endearing qualities of the season like al fresco dinners, pool parties and popsicles. I just think summer and I would probably get along a lot better if it wasn't so darn hot all the time and the sun decided to hide itself every once in a while. Just a little break, tiny really. After all, California has had so much sun this year (and so little rain) that the lakes and reservoirs are just about dried up. I'm hoping and praying for a long and wet winter. Wouldn't that just be absolutely glorious? We'll make soup and crusty bread and we'll sit by the fire, sipping tea in our oversized sweaters. Guys, it's gonna be amazing. 

There are still 19 days left of summer, so in the meantime, I promise I'll refrain from complaining about the fact that it's STILL summer and move that we pull it together and really take advantage and live it up. Let's boycott the oven, get outside and eat as many tomatoes as we can fit in our mouths. I'll stop pinning pumpkin recipes and hearty soups and really try to enjoy the moment and I won't even think about how many more days are left before I can legitimately start listening to Christmas music. Let's hit the pool, eat dinner outside until the sun is gone and make popsicles. Alright, that's the pep talk I needed. Thanks guys. Let's do this. 

As our first act of living it up, let's make summer rolls. I mean, it's in the name. So perfect, right? Summer rolls are a great dish for using up leftovers from the week. We nearly always have baked tofu around to use as a quick toddler snack or to bulk up salads and scrambles. It works perfectly here and since it was already in the fridge, it was super simple to throw these together. If you don't want to use the baked tofu option for these (which would require some oven action, but totally worth it), you can substitute about 3 cups of shredded rotisserie chicken or quickly grilled shrimp would be pretty great as well. I'd plan for two shrimp per roll if you go that route. 

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tofu summer rolls

makes 8 

Ingredients: 

• 10 rice paper wrappers (it's a good idea to soak a couple extra since it's easy to tear them)
• 4 green onion, white and light green parts only, split lengthwise, then sliced lengthwise again
• 3 oz cellophane noodles
• 1 cup pickled vegetables (alternatively, you can use regular carrot and daikon, julienned) 
• 16 sprigs cilantro
• 16 large basil leaves
• 2 cups mixed greens

• 24 baked tofu sticks, or 3 cups shredded rotisserie chicken

• 2 tablespoons soy sauce

• 2 tablespoons fish sauce

• 2 tablespoons honey

• juice of one lime

• 1 teaspoon garlic chili paste

Preparation:

1. Cover the cellophane noodles with hot water and let them sit for 10 minutes. Drain them in a colander and rinse with cold water. Set aside. 
2. Combine the soy sauce, fish sauce, honey, lime juice and garlic chili paste in a small bowl. Set aside.
3. On a large plate or a baking dish, soak the rice paper wrappers in warm water until soft and pliable, just a few minutes. 
4. Carefully separate a rice paper wrapper and place it on a plate. In the middle of the wrapper, add three sticks of tofu, a small handful of pickled vegetables, a small handful of cellophane noodles, two sprigs of cilantro, two basil leaves and a small handful of mixed greens. Roll one side of the wrapper toward the middle, tuck the top and bottom over the top and continue rolling until you meet the other side. Slice in half, dip it in the sauce and enjoy. 

grilled salmon with chimichurri

Around 7:15 am we wake up to either loud playful gibberish or screaming. It all depends on what side of the bed our toddler happens to wake. No matter which way our living and breathing alarm goes off, we both roll out of bed, wipe the sleep from our eyes and hit the daily routine. Ollie gets a "milkshake" in the morning because he doesn't like to drink milk straight quite yet. He usually gets a peanut butter banana shake with whole milk and a sprinkle of cinnamon (come to think of it, that's probably why he doesn't like it plain but I can't blame him, it's pretty delicious). He takes his daily shake on the couch on dads' lap while catching up with the gang on Sesame Street. It's a pretty solid way to start the day. 

Eventually, after everyone has been fed, caffeinated and dressed, my husband leaves for work and the toddler and I spend the day running, picking up sticks, trying to eat rocks, doing laundry, napping and attempting to throw a balanced dinner together. Some days everything comes together and we get to eat a satisfying, healthful meal and other days my son wants to be pushed in a cardboard box all day and it's all we can do to get something other than cheez its and blueberries in our mouths. On those days, when my attention leans a bit more than normal, a low maintenance dinner is necessary. Cue a quick cooking protein, a bright herb mixture and pre-washed greens (with a glass of wine for me, please). 

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grilled salmon with chimichurri

serves 6

This dish comes together quickly. If you have time the day before to whirl the chimichurri ingredients in the food processor or blender for a few seconds, it's gloriously fast. Just throw it in an airtight container and refrigerate it until you need it. 

Ingredients: 

For salmon

• 1 cup parsley leaves
• zest of one lemon
• juice from half of the lemon
• 1 garlic clove, peeled
• 2 tablespoons olive oil
• large pinch of kosher salt
• 1 large salmon filet (about 2 pounds), skin on

For vinaigrette

(side note) This will make a half pint jar of vinaigrette, so you'll have lots of extra to use the rest of the week. Woot! Also, if you don't already make your dressings in a mason jar, get on that. It's so easy. Just cap it, shake it and pour it on. Then cap it and refrigerate.

• 1/4 cup olive oil
• juice of one lemon
• 1/2 tablespoon grainy mustard
• 1/2 tablespoon kosher salt
• freshly ground pepper

For salad

• 12 cups baby kale
• 2 cups peeled and grated daikon
• 2 cups grated cucumber (no need to peel)
• 3 green onion

Preparation: 

1. To make the chimichurri, whirl the first six ingredients for the salmon together in a food processor or blender until well blended and the parsley is finely chopped. (If making ahead, place in an airtight container and refrigerate overnight)
2. Make the vinaigrette by combining all of the ingredients into a lidded jar. Shake well and set aside. (see side note above)
3. Pre-heat the grill for zone cooking with high heat on one side of the grill and medium on the other. If you are using a charcoal grill, push the hot coals to one side to keep one side a bit cooler and if you are using a gas grill, you can merely turn the heat to medium if you only have one burner. 
4. With an oil soaked paper towel and a pair of tongs, grease the grill grate to prevent the fish from sticking. 
5. Rub the salmon with the chimichurri, reserving about 3 tablespoons. Place the fish skin side down over direct heat until the skin is seared, about three minutes. Move the fish to the cooler part of the grill (do not flip, keep it skin side down) and let it cook until it begins to flake with a fork and is just cooked through, about 9-12 minutes more, depending on the thickness of the fish. Transfer the fish to a cutting board and cut into 6 hefty sized vertical filets. 
6. When the fish is just off the grill, combine the salad ingredients and toss in about 3 tablespoons of vinaigrette. The greens should be lightly coated, not drowning in the dressing, just enough to make them shimmer. Divide the salad among 6 bowls and top with each with a piece of salmon and a drizzle of the chimichurri. 

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