Recipe of the Week (72)

Thai Spring Rolls with
Chile Sauce
"I love Thai food! This recipe is so simple and easy! The sauce can be found in any store. Make sure you get the sweet Chile sauce."


2 lbs cooked shrimp, peeled, deveined, and coarsely chopped (1/2-inch pieces)
1 cup carrots, peeled and cut into matchsticks
4 scallions, sliced thin
1 red bell pepper, seeded and sliced thin
1/2 cup coarsely chopped fresh cilantro
3/4 teaspoon salt
12 spring roll wrappers
2 teaspoons water
1 teaspoon cornstarch
1 cup vegetable oil
About 2 cups Thai Chile Sauce


Stir together shrimp, carrots, scallions, red bell pepper, cilantro and salt. Put 1 spring roll wrapper on a work surface with a corner nearest you, keeping remaining wrappers covered with plastic wrap. Spread about 2 tablespoons of the shrimp mixture across wrapper, 1 inch from bottom corner, to form a 3-inch log, leaving a small border at each end. Fold bottom corner over filling, then fold in side corners and roll up snugly to enclose shrimp. Stir together water and cornstarch in a bowl until smooth, then brush seams with mixture to seal. Transfer roll, seam side down, to a baking sheet lined with wax paper and keep covered with plastic wrap. Make more spring rolls in same manner, transferring to baking sheet as formed.
Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 or 3 spring rolls, seam sides down, until golden, about 2 minutes. Turn over and fry until other side is golden, 2 to 3 minutes more. Transfer to paper towels to drain. Fry remaining spring rolls in same manner. Halve and serve hot or warm with sauce.
Yield 6 servings.

Recipe of the Week (71)

Spinach Salad with
Strawberry Vinaigrette
Springtime is a wonderful time for fresh strawberries. Try this simple and easy recipe for lunch or as a side dish for dinner!

1 bag baby spinach
2 tablespoon honey
2 teaspoons minced shallot
2 teaspoons minced garlic
¼ cup strawberry vinegar
½ cup extra-virgin olive oil
1 large red onion, sliced thin
6 strawberries, sliced and hulled


Place minced shallots and garlic in a small bowl. Add vinegar and stir in honey. Slowly stir in oil. Blend will until vinaigrette is properly emulsified. Add half of the vinaigrette to the greens. Add the onions. Toss carefully with tongs or a large spoon. Serve on individual plates. Add additional vinaigrette if necessary. Serve with grilled chicken breast or sautéed shrimp.


Yield 4 servings.

Tip of the Week

I talk to many busy parents who struggle with nightly dinner ideas for their families. I think the key to making delicious, healthy meals starts with proper planning. Try these step-by-step tips when planning your weeknight dinners:

1. Pick a protein. Choose meats that are inexpensive, but tasty like top round steaks or bone-in chicken breasts.

2. Choose a cooking method. Bake, saute, pan-sear, etc.

3. Select a "region" to cook from. This is where many people need help. If you are tired of making the same type of chicken, for example, switch it up by trying different cuisines. One night, make a roasted Cajun chicken. The next night, make an Asian-inspired vegetable stir fry.

4. Next, choose the proper herbs, seasonings and spices. Try cumin for Mexican dishes. Or fresh basil to enhance a great Italian dish.

5. Pick a vegetable to go with your dish. Wilted spinach, roasted asparagus or glazed carrots are great options.

6. Finally, pick a starch. This isn't necessary, but choose a starch that goes well with your meal. And try a different type of starch like quinoa or grits.

So, by using these steps, a weeknight meal can be a boneless, skinless chicken breast(1), that's pan-seared(2), with an Asian(3) teriyaki sauce(4). Served with wilted bok choy(5) and jasmine rice(6). Easy!

Try these steps the next time you need help making dinner for your family!