When I first began blogging, there were a few sites that I really looked up to. Of course we had the obvious ones like 101cookbooks, and anything written by good ol’ Martha, but I was also rather obsessed with Design*Sponge. No, it didn’t really have anything to do with food specifically, but there was something so alluring about Grace’s site. I think the domestic goddess inside me just loved (and still loves) pouring over images of others peoples’ lovely homes, clever DIYs and the tasty recipes. It’s kind of a one-stop shop for all the lifestyle inspiration you’ll ever need.

Seeing as I was such a fan, after a few years of blogging I decided to take the plunge and email Design*Sponge in hopes of contributing something to their “In the Kitchen with” column. To date, I have written to them on three separate occasions, and receiving nothing but their auto-reply each time. No big deal. They are busy ladies over there. And I figured I was nowhere near cool enough to be included. BUT! What should appear in my inbox last month but an email from them. Fist. Pump. I finally made it into the club.

I really love entertaining, and making beautiful food for friends seems to be on the top of my list most days. This time of year I find myself having many casual get-togethers because people are actually up for leaving their houses to socialize and spend time outside. Hooray! I made these Daikon-Roll Ups with Miso Mint Pea Filling especially for guests because they are so beautiful and fresh for summer, but you could easily make them as a little meal for yourself.

The roll-ups use daikon here, but you could also use thick carrots sliced in ribbons, or even cabbage or Swiss chard leaf cups. The miso mint pea filling is delicious as a dip and can be served on its own with crudités or toasts. Whatever you choose to do with it, I would still sprinkle the sesame on top – it’s a wonderful addition and a tasty compliment to the miso.

Thank you to Design*Sponge for asking me to contribute a recipe to your site – it is a true honor! Head on over to see the full recipe here. 

xo, Sarah B

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