Spring Recipes from Julia Mullaney

Julia Mullaney brings us some new recipes just in time for spring! 


With Spring in the air, these lighter recipes are just what you’ll need! The highlights are the Thai-style chili sauce and chipotle mayonnaise in each recipe. These spreads can amp up any dish—they’re great to keep in your back pocket for chicken sandwiches, pasta salads and more. 

Thai-style shrimp over quinoa


3 tablespoons Thai-style chili sauce

dash of garlic powder

dash of granulated sugar

splash of lime juice

12-15 jumbo shrimp

1/2 cup quinoa


Cook quinoa and shrimp according to package instructions (for shrimp, cooking instructions vary depending on the type you purchase). In a small pan, heat the first four ingredients on low heat for about 5 minutes, stirring occasionally. Split quinoa up onto two plates. After the shrimp are cooked, peel and toss in chili sauce, then split up and serve over beds of quinoa. 

Avocado BLT with Chipotle Mayo


1 chipotle pepper in adobo, chopped

2 tablespoons mayo

1/2 cup sour cream

Splash of lime juice

dash of garlic powder

dash of salt

dash of pepper

4 slices Italian bread

1/2 avocado, sliced

6 slices fresh tomato

6 slices bacon

4 pieces fresh lettuce, rinsed


Add first seven ingredients to a small bowl and mix until well combined. Refrigerate. Then, cook bacon according to package instructions. Split bacon, lettuce and tomato between two sandwiches, then top generously with chipotle mayo and serve. 

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