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GOLDEN VALLEY, Minn. - It's time to think spring, and even if you aren't able to get away for a break somewhere warm, we have just the ticket for bringing the tropics to your dinner table.

Valley Natural Foods Kirsten Shabaz joined us at 4 p.m. on Friday with four great recipes you and your family will love.

1. HAWAIIAN CHICKEN BURGER

Serves 4-6

Ingredients:

2 lbs. ground chicken

½ C. minced onion

1/3 C. minced fresh red pepper

1 Tbsp. fresh ginger

2 cloves garlic, minced

½ tsp. salt

½ tsp. ground black pepper

2 Tbsp. soy sauce

2 Tbsp. coconut palm sugar

1 lb. cored pineapple, cut into rings

8 oz. sliced provolone cheese

Directions: Preheat grill to 350 degrees. In a large bowl mix together the ground chicken, onion, red pepper, ginger, garlic, salt, pepper, soy sauce and coconut palm sugar until well blended. Form into patties and grill for 5-6 minutes on one side, flip and grill for another 5-6 minutes until burger is no longer pink and cooked through. Meanwhile, grill pineapple rings for 3-4 minutes a side until pineapple is caramelized and heated through. Turn the grill off, place grilled pineapple ring on top of burger, top with a slice of cheese and close lid on grill to melt cheese.

2. FISH TACO WITH TROPICAL SLAW **build your own fish taco bar**

Fish en papillote which means "fish wrapped in parchment"! Easy way to bake fish or chicken in this method which is an old French method of cooking where you wrap the fish or chicken in parchment paper.

Ingredients:

2 C. shredded cabbage mix

1 C. red bell pepper, chopped

3/4 tsp. finely minced habanero pepper

1/4 cup white onion, diced

3 Tbsp. fresh minced cilantro

2 bananas, diced

½ C. diced mango

1/3 - 1/2 C fresh squeezed lime juice

Salt & pepper to taste

2 lbs. white flaky fish, cut into 6 pieces

2 Tbsp. olive oil

2 cloves garlic, minced

½ C. water

¼ tsp. chili powder

¼ tsp. cumin

Warm corn tortillas

Directions: Preheat oven 375 degrees. In a large bowl toss together the cabbage, chopped red bell pepper, habanero pepper, onion, cilantro, bananas, mango and enough lime juice for flavor. Season slaw with salt & pepper to taste, cover bowl and refrigerate until use. Next cut 6 large pieces of parchment paper into large hearts. Place one piece of fish on one half of each heart. In a bowl, mix the oil and garlic and using a pastry brush, brush garlic oil on the top of each piece of fish and add 1 tablespoon of water to each piece of fish. Sprinkle each piece of fish with some chili powder and cumin. To seal, fold over the other half of the parchment heart, and tightly fold the edges over towards the fish, ensuring that no juices leak out while cooking. Place all fish packages on a baking sheet and bake for 10 – 12 minutes, remove from oven and let sit for 2-3 minutes. Each person will have their own package of fish and serve with the warm tortillas and tropical slaw.

3. COCONUT GINGER CHICKEN WITH CURRY RICE

Serves 4-6

Ingredients:

1 1/2 lbs. boneless, skinless chicken breasts

2 1/2 C. coconut milk, divided

2 Tbsp. fresh ginger, minced

2 cloves garlic, minced

1 tsp. salt

1/2 tsp. ground black pepper

2 Tbsp. coconut oil

1 C. shredded carrots

1/2 C. onion, sliced

1/2 C. golden raisins

2 C. cooked brown rice

2 tsp. curry powder

1/3 cup salted cashews, chopped

Place chicken breasts, 2 cups coconut milk, ginger, garlic, salt & pepper into a plastic re-sealable bag. Press all the air out, seal the bag and let marinate for 3-4 hours or overnight. Preheat grill to 350 degrees and grill marinated chicken for 4-6 minutes each side until chicken is cooked through and no longer pink. Meanwhile melt coconut oil in a skillet over medium heat. Add the shredded carrots, onion slices and raisins and sauté for 6-8 minutes or until vegetables are tender crisp and raisins are plump. Add the remaining 1/2 cup coconut milk, cooked brown rice and curry powder. Stir to combine and simmer for another 6-8 minutes or until liquid is absorbed. Right before serving, toss the rice with the chopped cashews and serve the grilled coconut ginger chicken with the curried rice.

4. TROPICAL TRIFLE

Ingredients:

16 oz. container vanilla or honey Greek yogurt

4 C. diced fresh fruit (pineapple, papaya, strawberries & mango)

1/2 C. shredded coconut

2 C. granola

Directions: Using a half pint mason jar layer the Greek yogurt, fresh fruit, coconut and granola. Repeat layers and eat immediately.


Valley Natural Foods. Community-owned co-op, where everyone is welcome to shop and enjoy the community activities

13750 Co. Rd. 11

Burnsville, MN 55337

www.valleynaturalfoods.com

(952)891-1212

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