More Seasonal Entrees

Thai-Style Chicken Roll-Ups


2 tbsns Creamy Peanut Butter
2 Tbspn Hot Water
1 Tbspn Lime Juice
2 Tspns Chili Garlic Sauce
Pinch of Salt and Pepper
1 (8 inch) Tortillas
1 1/3 cups Shredded Chicken Breast
1 cup Fresh Bean Sprouts
1 cup Red Bell Pepper Strips
1/4 cup Shredded Carrots
1/4 cup Green Onions, chopped
1/4 cup Fresh Cilantro, minced


Combine first 6 ingredients in a medium bowl. Stir until smooth. Spread 1 1/2 tablespoons of this mixture over one side of each tortilla, then top each tortilla with 1/3 cup chicken, 1/4 cup bean sprouts, 1/4 cup bell pepper strips and 1 tablespoon each of carrot, green onions and cilantro. Roll up tortillas. Makes 4 servings.

Grilled Mahi Mahi with Avocado-Chile Salsa

Salsa Ingredients & Prep

Mahi Mahi Ingredients & Prep:

1 Ripe Avocado, cut into cubes
2 Plum Tomatoes, cut into chunks
1 cup Red Onion, minced
1 Jalapeno Pepper or Serrano Chile, seeded and minced
1/2cup Fresh Cilantro, minced
1 Lime, juiced
1/2 teaspoon Kosher Salt

Combine all ingredients in bowl and mix gently. Can be prepared 1-2 hours ahead of time.
1 1/2 pounds Mahi Mahi,
cut into 4 equal pieces
1 tablespoon Extra Virgin Olive Oil
1 Lime, juiced
1/2 tsp Kosher Salt
1/2 tsp Ground Pepper

Combine EVOO, lime, and S&P and marinade fish for 20-30 minutes before grilling. Grill fish for about 6-8 per side and serve with salsa on top.