Pretzel Peanut Butter Chicken Strips with a savory peanut butter sauce
The Peanut Butter & Co. asked MyLifeRunsOnFood.com to join their All-Star Recipe Blog to create five unique recipes using their different flavors of peanut butter. Who could resist the challenge? I’ve waxed poetic about peanut butter before, especially peanut butter and chocolate candies, and a guest post was written for She’s So New York about the aphrodisiac affects of peanuts. Then there’s the Peanut Butter and Chocolate Sandwich Cookies made last fall. A favorite summer meal is Spring Shrimp Rolls with Peanut Sauce served with a Pineapple Tomato Salad. Read more

Udon Noodles with Vegetables and Peanut Sauce
Udon Noodles with Vegetables and Peanut Sauce

Depending on how many Spring Shrimp Rolls are made, the amount of peanut sauce prepared could initially seem excessive. It was to me, and that sauce is too delicious to forget and let spoil in the back of the refrigerator. Taking a mental inventory of what’s in the kitchen, I remembered the wheat noodles left over from an incredible Asian soup made a few months ago. In the freezer, was a bag of frozen, precooked shrimp. The CSA share provided plenty of squash and carrots. However, broccoli, carrots, bok choy, bell peppers, water spinach, napa cabbage, baby corn, mushrooms (dried and/or fresh), daikon, snow peas, sugar snap peas, peas, cauliflower, celery, onions, scallions, garlic, ginger, parsnips, radishes, broccoli rabe, edamame, leeks, asparagus, bamboo shoots, and sweet potato all are delicious options to include. Was there a vegetable left out? Let me know, especially if it’s a vegetable not commonly sold in the United States. Read more

Spring Shrimp Rolls served with Peanut Sauce
Spring Shrimp Rolls served with Peanut Sauce

Having around the clock hot weather equates to less time in a kitchen. That being written, those fancy spring rolls we adore in many Vietnamese restaurants are simple to make. Unless you’re a restaurant superstar chef, don’t worry if the spring rolls are not perfectly shaped with the shrimp perfectly aligned in the transparent wrapper. Just have fun making them. Perhaps, the carrots can be blanched, for small details do make a difference in contributing to the overall taste. Use small to medium size shrimp that are peeled, deveined and precooked with this recipe to avoid turning on the stove and to save time. The smaller shrimp is sweet, and defrosting them takes a few minutes. Serve them with Peanut Sauce, coconut rice and a Pineapple-Tomato Salad, and this makes a beautiful dish best served cold on a hot day. Read more