basil

Image Leave a comment October 25, 2016 Sammy and Sufi

It’s nearing the end of October and the weather here is finally taking a chilly turn. With all the things that need to get done, including preparing for baby #2’s arrival in a few short weeks, tending to our garden has been one of those things low on our priority list. We really wanted to maximize our harvest this year and preserve what has managed to stay alive but we are just so short on time that we have to be realistic. All those green tomatoes and jalapeños may not be jellied or pickled this year but we at least wanted to dry some herbs for use through the winter. When I found myself bringing basil in but not having the time to clean and dry them, I placed them in a vase on the kitchen counter until I could find the time to tend to them. To my delight, not only did they thrive in their new home but they gave off the loveliest aroma. As you can see, I got a bit carried away and started making more herb arrangements to put around the house. I guess some good can come out of procrastination 😉

If you need to bring your herbs in before they completely die out but can’t preserve them immediately, consider making small bouquets out of them. With regular water changes, they should last up to a week or longer. And the best part? They make such beautiful decor! The pop of vibrant green has really brought life to our home. You can use vases, teacups, jars; any pretty glass you have on hand. I made simple, single herb arrangements but the possibilities are endless. So hold off on lighting those pumpkin spice candles just a bit longer and consider bringing the fresh scents of basil, thyme, lavender, or whatever else you grow into your home. Nothing beats the clean, natural fragrance they give off!

If you liked this post please follow us and share!

Image 1 Comment August 15, 2016 Sammy and Sufi

I don’t know about the rest of you but we have been having a HOT summer here in Michigan. It’s already unbearable with 90% humidity some days but add pregnancy to the equation and it’s a totally different ballgame. As a family we love having fresh, homemade food at the ready but when it’s that hot outside the thought of cooking can be a bit daunting. For those kinds of summer days, we have an easy solution and one of our favorite go-to meals: fresh spring rolls. Not only is there little to no stove-top cooking involved (which means no extra heat in the house) but the flavors are just so refreshing and energizing they will leave you feeling light yet fully satisfied.

And if it’s that time of the week where you’re ready to clear out your fridge or you’ve just harvested some delicious veggies and herbs from your garden then this is the perfect recipe to reduce food waste or showcase those beautiful summer flavors. You can replace the shrimp with tofu or skip the protein all together to create a scrumptious vegetable medley. The possibilities are endless and we hope that you do give them a try. If you do, be sure to let us know 🙂

Summer Spring Rolls

Time: 20 mins
Difficulty: Easy
Print

Ingredients

Spring Rolls
1 lb of shrimp, deveined and cooked
10 spring roll rice papers
1 English cucumber
2 medium carrots
2-4 large red radishes (sub 1 daikon)
1 small cabbage (red or green)
1 bunch green onions
1 bunch basil
1 lime
1 minced garlic clove
1/2 teaspoon freshly grated ginger
Soy sauce
Sriracha or chili garlic paste

Dipping Sauce
2 tbsp Brown sugar
1/4 cup rice vinegar
1 teaspoon sesame oil
Sriracha or chili garlic paste to taste
Green onions and red pepper flakes for garnish

Directions

If you don’t have shrimp that is already deveined and cooked then begin by peeling, deveining, and cooking your shrimp (do not overcook). Let the shrimp marinate in a bit of garlic, ginger, lime juice, and soy sauce for flavor while you ready the rest of the fillings.
Prepare your vegetables by julienning or thinly slicing the carrots, cucumber, radishes, and green onions. Thinly shred the cabbage. You can also chiffonade your basil but I prefer to keep them whole.
Bring 4 cups of water to a boil and pour into a bowl for dipping the rice paper. You want the water to be hot but not so hot that you burn your fingers.
Optional: Use 1 cup of the hot water to shock and wilt the cabbage for a few minutes. Rinse with cold water and drain. Toss with soy sauce and Sriracha for an added kick.
Prepare a damp working station such as a cutting board for stuffing and rolling the spring rolls.
Dip your rice paper in the water bowl until pliable and lay on your work surface.
Place 3-4 pieces of shrimp in the middle followed by the shredded cabbage, carrots, cucumbers, radishes, green onions, and basil.
Fold one end of the rice paper over, tuck in both edges, and roll over until sealed.
Repeat steps 6-8 until you have filled all of your rice papers.
Place the rolls on a serving platter and serve with a simple dipping sauce.