Spring Rolls from the Garden

A simple summer meal included baked salmon seasoned with a little dill, lemon slices, salt and pepper … and drizzled with sweet lemon juice from the Ponderosa Lemon tree.

Cherry tomatoes ripened on the vine are candy sweet.

Rice spring rolls are filled with mint, basil, carrots, cabbage and zucchini that’s been toss in a plum sauce before rolling up. The top is garnished with borage flowers.

The meal had all kinds of textures and fresh garden flavors. It really was a perfect hot summer meal.

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This entry was posted on Thursday, September 2nd, 2010 at 6:45 pm and is filed under Cooking, Herbs. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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