Summer has arrived in full force, and totally caught me off guard. I'm still hoarding rhubarb from the market, all the while its already late June (WHAT?!). This month has been filled with weekend visitors, al fresco dining and ice cream. Lots of ice cream. We're heading to the lake this weekend, which can only mean loads of sangria and all things barbecued. I can't wait.
To counter all this indulgence, I'm trying to keep weekday lunches and weeknight dinners light, healthy and packed with fresh produce. These vermicelli bowls are just that. They're the perfect balance between eating a bowl of raw veggies, and the comfort of rice noodles and warm baked tofu -- perfect for a working lunch, or a relaxing evening on the patio with a glass of vino.
Many thanks to Danesco for hunting down the OXO tabletop spiralizer and sending it my way. Danesco is a Montreal-based distributor of high-end kitchen ware, including all things OXO. If you're in Canada, this is definitely a resource you're going to want to know about!