Panamanian Summer Rolls

It's summer in Panama. In the small town of Boquete, that means that it's sunny and windy almost every day.
The rainy season starts in April, and I'm not quite sure what that will mean for my produce consumption. For now, however, I am thoroughly enjoying the mountains of fresh greens that I have to choose from, and the well-established farms and providers who make it easy for me to get otherwise hard-to-find items, like rice wraps. Access to international items is one of the advantages of living in an expat community, with international tastes like mine.

My neighbor stopped by on a walk with her dog and tasted one, then asked me if I might be interested in catering a house-warming party for her in May! Sometimes all it takes is a well-made meal to open doors, and hearts.

So here's my take on fresh spring rolls. Keep in mind that I used what ingredients I had available; create yours as you see fit.

Panamanian Summer Rolls

Dressing
1/4 cup goat yogurt
1 teaspoon fresh thinly sliced ginger
1 teaspoon lemon juice
1/2 teaspoon lemon zest

Filling
Instead of measuring, I simply filled a medium-sized bowl with a mix of the following:
Fresh basil
Fresh arugula
Fresh salad mix (romaine, butter lettuce, and dandelion)
Shaved carrots
Cucumbers, sliced julienne style

4 Vietnamese rice wrappers
1/4 cup chopped walnuts
Make dressing and set aside to let the flavors meld.

Meanwhile, chop or tear filling ingredients until you've filled a medium sized bowl.
Hint: tearing instead of chopping will make the leaves last longer without browning.

Toast walnuts in a dry pan, stirring occasionally, until aromatic -- about 5 minutes.

Toss filling, walnuts and dressing in bowl.  

Fill a large plate with water. One at a time, dunk the rice wrap in the water, coating completely. Count to 10, remove the wrapper and place on a cutting board. Place filling in the middle of the wrap and fold sides to make either open-ended or closed summer rolls. Repeat until all wraps are filled or you run out of filling. Enjoy in the sun, perhaps with a glass of cold white wine.

Boquete Breakfast Smoothie

My new writer's retreat above Boquete, Panama

 About six weeks ago, I moved to Panama. I am here writing a book, and I chose Panama because I was looking for a cheap, quiet and inspirational place to do it that I had never been to before.
After moving for the third time, I settled into a small casita above the mountain town of Boquete, near Panama's only volcano. It's beautiful here: I have access to tropical fruit from the coast, plus organic local produce. There are tangerine, lemon and orange trees outside the door, and every morning so far I've been able to sit in the grass in the yard and watch the sun come up over the mountain as I drink locally grown coffee and write in my journal.
This morning, I made myself a smoothie for breakfast. I think it may quickly become my new favorite meal:

Boquete Breakfast Smoothie

1 mango from the Panamanian coast (to learn how to cut a mango, click here)
1 orange from the tree outside
1 handful locally grown organic basil
1/4 cup organic pineapple goat yogurt (just because it's expensive, and only comes in tiny containers)
1/4 cup water
ice

Blend ingredients until you have made a smoothie, or until the blender starts to smell like the motor might burn up. Enjoy in the sunshine on the porch.

Buen provecho!