Page 20 - och0216_BuyersGuide

Cool Recipes

Delicious Dishes
a great
Kthatweweiaplylinktgoeetfhpiginthhgtesomfnfecmwoemanniundgfeaxbticagicutiken.gfoHfroemrresotarurede!esnotms ies recipes Grilled Chicken Tenders

Thai Lettuce Wraps with Lactose-Free Chipotle Lime Yogurt
From Green Valley Organics
From Sea Watch International
by Dara Michalski
Try this spicy Thai-style These chicken tenders with
combination of IQF a zingy yogurt side sauce
Chopped Sea Clams are bursting with flavor
stir-fried with fresh and fun.
vegetables and served Ingredients:
inside crisp lettuce Yogurt dip:
cups garnished with 1 (6 oz.) container
peanuts and basil. Green Valley Organ-
Ingredients: ics Lactose-Free Plain
3 pounds Sea Watch Yogurt
IQF Chopped Sea ½ chipotle pepper,
Clams seeded & minced
3 tablespoons clam 1 teaspoon adobo sauce (from chipotle pepper can)
juice ½ teaspoon fresh lime juice
2 tablespoons canola oil /1 8 teaspoon salt
3 tablespoons garlic, minced Chicken tenders:
1 quart bean sprouts, canned and drained 1 ½ tablespoons olive oil
3 cups IQF mushrooms, sliced 4 teaspoons fresh lime juice
3 cups IQF carrots, shredded ½ teaspoon ground cumin
1 quart IQF green cabbage, thinly sliced ½ teaspoon smoked paprika
¼ cup lime juice ¼ teaspoon salt
¼ cup rice wine vinegar ¼ teaspoon pepper
¼ cup sugar 1 ¼ pounds chicken tenders
1 tablespoon sesame oil Directions:
2 tablespoons soy sauce Yogurt dip:
24 lettuce leaves 1. In a medium bowl, combine the yogurt, chipotle pepper,
1 ½ cups basil, chopped adobo sauce, lime juice and salt. Stir to combine completely.
1 ½ cups peanuts, toasted Chicken tenders:
Soy sauce (as needed) 1. Preheat the grill to medium-high heat. Lightly oil the grill.
Preparation: 2. In a shallow dish, whisk together the olive oil, lime juice,
1. Heat oil in a wide pan and sauté garlic for one minute.
cumin, smoked paprika, salt and pepper.
Add bean sprouts, mushrooms, carrots and cabbage, then 3. Add the chicken tenders and turn to coat. Marinate for
stir and cover.
2. Cook over medium-low heat for 10-15 minutes or until 15 minutes.
veggies are soft, stirring occasionally. 4. Remove the chicken tenders from the marinade and grill
3. Combine IQF Chopped Sea Clams, lime juice, rice wine
vinegar, sugar, sesame oil, soy sauce and clam juice in a until the chicken is just cooked through, about 2 minutes
separate bowl while veggies cook. per side.
4. Add IQF Chopped Sea Clams to the veggie mix and cook 5. Top your chicken tenders with the chipotle lime yogurt
until moisture is mostly evaporated. and enjoy!
5. Serve in lettuce leaves with a garnish of basil and peanuts Yield: 4 servings
along with a side of soy sauce.
Yield: 12 Servings

20 | NOVEMBER 2016 ON-CAMPUS HOSPITALITY