I love taking spring rolls to potlucks or serving them at gallery receptions. They are as healthy as the ingredients you roll up inside the rice paper wrappers. They require no cooking (unless you opt for a cooked filling such as steamed spinach, grilled asparagus — or my favorite — shredded chicken breast marinated in a soy-sesame-ginger dressing.) Once you get used to rolling these, they really truly are a super easy appetizer, lunch or side dish. Try these and let me know what you think!
My Grandmother’s Oatmeal Cookies
Best Ever Oatmeal Cookie recipe from my grandmother, Irene Shaughnessy. It’s been in my immediate family for over 50 years and is one of everyone’s favorite cookies. I have adapted the recipe over the years to include ingredients I can use to fool myself. Fool myself into believing they are healthier. But really these are INCREDIBLE cookies. Check out the recipe. You’ll love them.
Traveler’s High Protein Fruit-Nut Bread
Back in 1975, on the third class buses from the Mexican border south to Guatemala, we drank bottled water, cerveza or coke, ate our traveler’s bread (as I have come to remember it) and hardly anything else. Here is a recipe I recreated from memory, for another visit to Mexico later this week. I hope you try it and love it as much as I do.