spring spring rolls // lemon sambal sauce

In all honesty, this is mostly just a glorified excuse to continue gorging ourselves on fresh asparagus, after our yearly first meal of it at Easter. But it's just soooo good right now, we can't stop! This is a super quick one, people. It is even quicker if you opt for the salad version, in lieu of the significantly more labor intensive wrapped version. Also, it should be stated, we fully acknowledge your possible apprehension with putting some of these non-traditional ingredients (mostly feta) into the mix, here. However, if you trust us, you will be rewarded.

 

spring spring rolls

  • 3 beets. julienned, steamed
  • 1# asparagus, steamed
  • radish, julienned
  • assorted greens
  • rice noodles. cooked. (for color, try cooking them in reserved beet water)
  • dill
  • mint
  • chia seeds (optional)
  • good quality feta cheese
  • rice paper wrappers, if using

Combine all ingredients into bowls, or wraps, dress with lemon sambal sauce. That's it.

 

lemon sambal sauce

  • 4 Tb Sambal
  • Juice of 2 lemons
  • 3 tsp sugar
  • 1 tsp kosher salt
  • 1 Tb unseasoned rice vinegar

Combine all ingredients into bowl. Whisk until totally combined.

 

 

blood orange + rosemary gin fizz

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Friends, we have so much on our minds, and much to celebrate! Firstly, it's Friday, which is a good enough reason all unto itself. Secondly, Bird Food is in the final stages of development, and all the love you've showed so far has been amazing! Maybe best of all, it is now less than one month until the official start of Spring, and the end of this disgusting cold. Any one of these things is reason enough for a toast,  but putting them all together makes it that much sweeter.

The only downside to the changing season, is that it marks the end of citrus season. So, just like all things, we should take advantage of the fleeting. Whether it be, weekends, good news, or weather that doesn't involve multiple layers, get it while you can, people. Cheers!

All of these lovely photos are via The Colagrossis at our collab Greenhouse Dinner.


blood orange / rosemary / gin cocktail

  • 2 oz. gin
  • 1 oz rosemary simple syrup
  • 1 oz blood orange juice
  • 1 oz lemon juice
  • club soda

In a mixing glass, combine first 4 ingredients, stir. Pour into cocktail glass, with ice. Top with soda.

rosemary simple syrup

  • 2 cups white sugar
  • 2 1/2 cup water
  • 4 large rosemary springs (approximately 1-1 1/2 cups, loose pack)

In a sauce pan, combine water and sugar. Heat over medium high heat until sugar is dissolved, and just before boiling. Remove from heat, add rosemary. Let cool completely before using. Store in refrigerator.

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