Happy Canada Day to all Canadians and honorary Canadians!On this festive day, we have our Summer Roll Round-up, and the announcement of July's Megan's Challenge.
The summer rolls were lots of fun, and very versatile. Let's check them out, shall we?
Megan of My Baking Adventures kicked off the challenge with these yummy rolls."This was a fantastic recipe to kick off the summer – and I highly recommend you try these!"
Karen of Something Sweet by Karen made these cute little rolls, saying "These were the perfect summer dinner. The rolls are full of flavor from the vegetables and fresh herbs."
Jenny of All Things Edible found Tyler's Summer Rolls with Sweet Chili Dipping Sauce to be "A beautifully cool and healthy Asian wrap with a sweet chili sauce."
Over at Living in the Kitchen with Puppies, I made these tasty rolls. "Summer rolls are the perfect summertime dinner. They are relatively easy to make, don't require that you turn on your oven or even your stove-top, and they are infinitely adaptable to what you have on hand."
Deb of Kahakai Kitchen made these lovely rolls, saying "These summer rolls are excellent, perfect for a warm night and so adaptable to adding what you have on hand.".
Great Rolls!
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July's Megan's Challenge is....
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Quinoa Pilaf
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Ingredients
2 cups vegetable broth
1 cup quinoa, rinsed well
1 bay leaf
1/2 teaspoon turmeric
1 teaspoon salt and pepper
1 tablespoon olive oil
1 teaspoon preserved lemon rind, finely diced
1 tomato, finely chopped
1 (15-ounce) can artichoke hearts in water, drained and quartered
1/2 red onion, diced
1/2 cup black olives, pitted
1/4 cup currants
Fresh mint leaves, for garnish
2 cups vegetable broth
1 cup quinoa, rinsed well
1 bay leaf
1/2 teaspoon turmeric
1 teaspoon salt and pepper
1 tablespoon olive oil
1 teaspoon preserved lemon rind, finely diced
1 tomato, finely chopped
1 (15-ounce) can artichoke hearts in water, drained and quartered
1/2 red onion, diced
1/2 cup black olives, pitted
1/4 cup currants
Fresh mint leaves, for garnish
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Directions
In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil in a saucepan. Stir in preserved lemon and cover. Simmer until water is absorbed, about 15 to 20 minutes. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine. Top with mint and serve.
Directions
In a small saucepan, combine broth, quinoa, bay leaf, turmeric, salt, pepper and olive oil in a saucepan. Stir in preserved lemon and cover. Simmer until water is absorbed, about 15 to 20 minutes. Turn off heat. Add tomato, artichokes, onion, olives and currants, mix well to combine. Top with mint and serve.
As always, this challenge is optional and adaptable - have fun with it!
6 comments:
The summer rolls were a great pick for the challenge. I loved seeing everyone's different versions. So colorful and a great light dish for those super hot days!! I wanted to make them, but never got around to buying the goodies. However, I do have some quinoa and I have been wanting to try it. I gonna make this month's challenge for sure ; )
I absolutely love summer rolls! Everyone did such a great job. Makes me want to go run out to Pei Wei. Ha. Have a great one!
June's challenge has been my favorite so far--summer rolls being a personal favorite of mine. Looking forward to the quinoa too!
Oh wow, look at all of those beautiful summer rolls! I'm so sorry I missed the posting date for these but plan to try them soon, I even ordered some wrappers :) The rolls all look so delicious!
Well... we'll see on this one. Gotta say though, mine will NOT include olives.
Everyone did such a good job! This time I am going to remember this challenge, I've stuck a sticky note on my computer that says quinoa pilaf.
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