Fair Trade Recipes
Recipe provided by Executive chef Rodney Stockett
P Chicken Breast-Boneless, Skinless,Raw,4z 1 - 1/2 LB (6 - EACH)
P Olive Oil 1 - 1/2 TBSP
P Garlic, Fresh Minced 1 1/2 - TSP ( - POUND)
P Salt 1 1/2 - TSP
P Fair Trade Pepper-Black, Ground 3/4 - TSP
# Preparation
Combine oil, garlic, salt and pepper for marinade. Mix well. Pour over chicken, turning to evenly coat.
Place chicken on chargrill over medium-high heat. CCP-- Cook for 4 to 5 minutes on each side or until minimum internal temperature is
165 degrees F.
. ((quinoa #1))
((quinoa #2))
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P Fair Trade Red & Black Quinoa, Raw Rinsed & Drained 1 -cup
P Water Boiling 1 1/2 cup
P Bases-Vegetable, Low Sodium, No MSG 2 - TSP
P Onions-Green, Fresh (Scallions) Sliced Very Thin On Bias 1 TBSP
P Raisins, Golden Chopped 2 TBSP
P Honey, Fair Trade 1 TBSP
P Orange Juice, Fresh, Pasteurized 2 - TBSP
P Orange Rind, Grated, Fresh 1/2 - TSP
P Olive Oil 1 - TBSP
P Cucumbers, Fresh Minced 1/4 CUP
P Parsley-Italian, Fresh Chopped 1-TBSP
P Salt 1/8 - TSP
P Pepper-Black, Ground 1/4 - TSP
# Preparation
2 Place the quinoa in a fine mesh sieve. Rinse under cold water until the water runs clear.
3 Bring water to a boil in a sauce pan or kettle. Add base and stir until completely dissolved. Add quinoa to boiling water. Return to a
boil. Reduce heat to medium and simmer for about 10 minutes or until grains appear translucent. Drain through a fine strainer. Spread
grains on a sheet pan. ( Cool quick) to internal temperature of 40 degrees F. or below for use.
4 Combine quinoa with remaining ingredients. Toss to evenly coat and distribute. Hold refrigerated at internal temperature of 40
degrees F. or below for use within 24 to 48 hours.
6 Shelf Life: If left over, do not reuse.
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P Lime Juice, Fresh, Pasteurized (CONV) 1 1/3 - TSP
P Red Wine Vinegar 1 1/3 - TBSP
P Pepper-Black, Ground 1/8 - TSP
P Fair Trade Brown Sugar, Light Packed 1 1/2 - TSP ( - POUND)
P Ginger Root, Fresh Minced 1/4 - TBSP ( - POUND)
P Mango Chunks, IQF (CONV) Diced 1/4" 3 1/2 - OZ
P Red Pepper Diced 1/4" 7/8 - OZ
P Onions-Green, Fresh (Scallions) Minced 1/4 - OZ
# Preparation
2 Combine lime juice, vinegar, pepper, brown sugar and ginger in a sauce pan and bring to a boil.
3 Add the remaining ingredients and toss to coat.
4 Chill quickly to 40 degrees F. or below.
6 Shelf Life: Use within 48 hours.
