food. summer vegetable stir fry.

Spring is in Australia! It's getting
warmer...tasty, spring veggies are getting cheaper at the grocery store...and I get to finally start making all the spring & summer recipes that have been making their way through my inbox.

Summer Vegetable Stir Fry from
3 cups mixed tender herbs, divided (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves) | I opted for basil, mint, cilantro, celery leaves.
1/2 cup thinly sliced scallions, divided
1 1/2-inch piece peeled ginger, sliced
1 garlic clove
7 tablespoons vegetable oil, divided
Pinch of red pepper flakes | An additional we made
2 tablespoons unseasoned rice vinegar
2 tablespoons sesame seeds
Kosher salt and freshly ground black pepper
2 cups cooked, cooled wheat berries, farro, or brown rice | I opted for brown rice
4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes) | I opted for zucchini, carrots, cherry tomatoes, mushrooms

work. meetings.

You can't decline a meeting like this. Today Sarah took us through a tasting of our current Winemaker's Dozen and as a bonus as got to take home a bottle. Does the Velvet Glove taste delicious on a Monday night, you bet it will!

Mollydooker's Flavour Spectrum - learn all about it on a visit to the winery!