summer meal

Try and find the best-quality heirloom tomatoes you can for this simple pasta.

Pasta salad with heirloom tomatoes, basil oil and pecorino

wholemeal rigatoni or other wholemeal short pasta

basil leaves

(80 milliliters) extra virgin olive oil

mixed heirloom tomatoes*, halved

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981851972001&=domain=del

5348771529001-5981851972001

Bright punchy lime mayonnaise adds zing to these elegant little poached chicken sandwiches.

Poached chicken sandwiches with lime mayonnaise

flat-leaf parsley sprigs

black peppercorns

spring onions, roughly chopped

chicken breast

white bread, sliced

iceberg lettuce, shredded

cucumbers,

coriander leaves

Lime mayonnaise

(250 grams) whole-egg mayonnaise

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454754001&=domain=del

5348771529001-5977454754001

Vibrant, heavenly Vegan Summer Rolls (also known as Vietnamese fresh spring rolls or rice paper rolls) paired with a bomb peanut sauce dipping sauce that will keep you coming back for more!

Vegan Summer Rolls (Vietnamese Fresh Spring Rolls)

12-15 rice paper sheets

400 g firm tofu

tbsp oil

g rice noodles

mango

avocados

cucumber

carrot

red bell peppers

coriander

g mint

lettuce

tbsp crunchy peanut butter

soy sauce

garlic

ml water (add more to make it thinner)

lime

Squeeze the excess water out of the tofu. You can do this by placing the tofu in napkins/kitchen towel then place a heavy object on top for 10 minutes.

Meanwhile, wash the vegetables. Peel the carrots and mango. Cut the cucumber, carrot, lettuce, avocado, mango, and bell pepper into thin matchstick slices.

Cut the avocado in halves and remove the pit. Peel the avocado skin and thinly cut it into thin slices.

Cook the rice noodles in boiling water according to package instructions. For my noodles, I soak them in hot water for 8 minutes.

Fry the tofu in the oil until all sides are golden, the remove from the pan and set aside. Cut the tofu into thin slices.

Prepare some hot water in a deep plate. Put all the ingredients (veggies, herbs, rice noodles and tofu) and rice paper on a plate.

Prepping the ingredients

Combine all the sauce ingredients in a bowl and mix together. Put more water if you like a thinner consistency. 

Microwave the bowl for 1 minute to help the sauce thicken and mix together better. Add the peanut pieces on top for decoration.

Make the dipping sauce

Dip the rice paper in the water for a few seconds, remove and transfer it to a clean plate/cutting board.

Put a small amount of each ingredient on one edge of the rice paper, wrap in once, fold in the sides and keep rolling until you have a beautiful spring roll. (check the images above for instructions)

You can eat the spring rolls as it is, or cut them in half and enjoy with the dipping sauce

Make the spring rolls

https://www.youtube.com/watch?v=GhxOGCQrepM

Vegan Summer Rolls ☀️🥑

This Vietnamese Mango Salad is a light, herbaceous and healthy summer salad that will brighten up your table, or as a side dish to accompany savory dishes. It brings a vibrant tropical vibe with a simple Vietnamese dressing that aims to impress.

Vietnamese Mango Salad (Gỏi Xoài)

½ carrot (or 1 small carrot)

red onion

coriander / cilantro

soy sauce / vegan fish sauce

tbsp rice vinegar (sub with apple cider vinegar)

tbsp sugar (sub with maple syrup/ agave syrup)

garlic garlic

peanuts

crispy shallots

Peel all the veggies, then julienne using a mandolin slicer or knife. Remove the seeds from the cucumber and mango.

Make the dressing by combining the vegan fish sauce, rice vinegar, sugar, and lime juice.

Add all ingredients to the bowl, add the dressing to taste and top with roasted chopped peanuts and fried onions.

https://www.youtube.com/watch?v=oAD3sCM7CEA

Mango 🥭 season is the best 🥗

So easy to throw together, great for back-to-school, and can be made all in one dish in just one hour!

Tomato Cheddar Chicken and Rice Bake

salted butter

yellow onion, chopped

chicken breasts,

basmati rice

cherry tomatoes

thyme leaves

cayenne pepper

Havarti cheese

cheddar cheese

tomatoes,

extra virgin olive oil

garlic, chopped

chili flakes

basil,

1. Preheat the oven to 425° F.2. In a large skillet, set over medium heat, add 2 tablespoons butter, the onion, and chicken. Cook until the chicken is seared, 5 minutes. Add 1 tablespoon of butter, the rice, cherry tomatoes, and thyme, and cook until toasted, 2-3 minutes. Add 3 cups of water and bring to a boil over high heat. Add the cayenne. Cover, and reduce heat to low. Cook, covered for 15 minutes until the rice is mostly cooked.3. Once the rice is cooked, stir in 1 cup of cheese. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining 1 cup of each type of cheese over the casserole. Lay the sliced heirloom tomatoes on the cheese. 4. In a bowl, mix the olive oil, garlic, and chili flakes. Spoon the oil over the tomatoes and season with salt and pepper. 5. Bake for 10 minutes, until the cheese is melted. Switch the oven to broil and broil 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh basil. 

Top 5 summer meal recipes from across the web

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Pasta salad with heirloom tomatoes,...

Poached chicken sandwiches with lim...

Vegan Summer Rolls (Vietnamese Fres...

Vietnamese Mango Salad (Gỏi Xoài)

Tomato Cheddar Chicken and Rice Bak...

Top 5 summer meal recipes from across the web

The most viewed summer meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pasta salad with heirloom tomatoes,...

Poached chicken sandwiches with lim...

Vegan Summer Rolls (Vietnamese Fres...

Vietnamese Mango Salad (Gỏi Xoài)

Tomato Cheddar Chicken and Rice Bak...

The most viewed summer meal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine