Holtzinger Fruit Crunchy Apple Salsa
with Grilled Chicken
Crisp, fresh, juicy Washington-grown Gala apples
are the perfect choice for this delicious recipe.
C.M. Holtzinger Fruit Company was founded in
the Yakima Valley of Washington State in 1908.
For nearly 100 years, it has provided the world
with flavorful apples, cherries and pears.
2cupschoppedHoltzinger 1/4cupdrywhitewine
Fruit*Galaapples 1/4cupapplejuice
1Anaheimchilepepper, 1/2teaspoongratedlimepeel
seeded and chopped
1/2teaspoon salt
1/2cup chopped onion
1/8teaspoon black pepper
1/4cup lime juice
2 whole boneless, skinless
Saltandblackpepper chickenbreasts
1. PREPARE SALSA: In a medium bowl, combine
apples, chile pepper, onion, lime juice, and salt
and pepper to taste; cover and set aside.
2. PREPARE CHICKEN: In a large bowl, combine
wine, apple juice, lime peel, salt and pepper.
Add chicken and turn to coat with mixture;
cover and refrigerate 30 minutes.
3. Drain chicken and discard marinade. Grill
chicken over medium-low coals for about
10 minutes on each side, or until the chicken is
tender, with an internal temperature of 160°F.
Serve with salsa. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Kirkland Signature/Cibo Naturals
Pesto Turkey Roll
2poundsgroundturkey 1/4teaspoonfreshly
1cupchoppedyellowonion groundpepper
1cupchoppedredbellpepper 3/4cuptomatosauce
6 garlic cloves, minced 2 eggs, beaten
11/4cupsItalianbreadcrumbs 1cupKIrklandSignature/
Cibo Naturals Fresh
2tablespoons BasilPesto*
Italian seasonings
1/4pound provolone cheese,
1/4teaspoonsalt thinlysliced,divided
1. Preheat oven to 350°F. Combine turkey, onion,
bell pepper, garlic, bread crumbs, Italian seasonings,
salt, pepper, tomato sauce and eggs in a large bowl.
2. Spread turkey mixture in a 12-by-15-inch
rectangle on a large sheet of plastic wrap or
parchment paper. Spread pesto over turkey
mixture. Arrange half of cheese on top.
3. Roll up from the short side, peeling back wrap
or paper. Place seam side down in a roasting pan.
Tent with foil.
4. Bake 1 hour, or until the roll is firm, with an
internal temperature of 150°F. Remove foil, place
remaining cheese on top and bake 10 minutes
more. Makes 6-8 servings.
*Brands may vary by region; substitute a similar product.
Foster Farms
Foster Farms invited three of the Pacific Northwest’s
top chefs to create exciting new ways to prepare
chicken. In addition, Deborah Fabricant, former cooking-school owner and food consultant, shares shopping tips
for regional products that will enhance your cooking.
Foster Farms Curried Chicken
Salad with Washington Apples
Created by Tom Douglas, chef and
owner of Etta’s, Palace Kitchen and
Dahlia Lounge restaurants in Seattle
2cupsdicedroasted 3tablespoonstoasted
FosterFarms*chicken pinenuts
meat,chilled,orFoster 1/2cupmayonnaise
Farms precooked
rotisseriechicken,or 1/2cupplainyogurt
FosterFarmscooked 11/2teaspoonsfreshly
chickenstrips squeezedlemonjuice
2/3cupdicedunpeeled 1/2teaspooncurrypowder
Washingtonapples Koshersaltandfreshly
1/4cupdicedcelery groundblackpepper
1/4 cup golden raisins Bibb lettuce leaves
1. Combine chicken, apples, celery, raisins
and pine nuts in a large bowl.
2. Whisk together mayonnaise, yogurt, lemon
juice and curry powder in a medium bowl.
3. Toss the chicken with enough of the dressing
to coat everything well. Season to taste with
salt and pepper. Arrange the chicken salad
on lettuce leaves. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
