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Sweet Chili Chicken & Peach Wraps

These healthy and delicious wraps come together in a snap!

1 1/2 cups cooked chicken, cut into strips
3 tbsp Thai sweet chili sauce
1 can California Cling peach halves or slices, in fruit juice concentrate or light syrup, drained and patted really dry
8 large rice paper rounds
4 very small leaves of Boston or leaf lettuce, torn in half
3-inch cucumber piece, cut into julienne strips
½ small red pepper, cut into julienne strips
8 to 12 mint leaves (optional)
Additional Thai sweet chili sauce for dipping

1. Have all ingredients prepared. In a small bowl, stir chicken with sweet chili sauce, Fill a pie plate with warm water. Lay damp smooth kitchen towel on the counter. Thinly cut peach halves into slices or use peach slices
2. Working with 1 wrap at a time, dip in water until it is just pliable, 20 to 40 seconds. Place on kitchen towel. Place ½ a lettuce leaf near bottom of circle. Place 2 peach slices on top of lettuce, followed by 1/8 of chicken, then 1/8 of cucumber and red pepper and 2 to 3 mint leaves depending on size.
3. Fold bottom (edge closet to you) of rice paper wrap over filling towards center. Fold in sides to slightly cover filling. Then roll to totally enclose filling and form a roll. Set seam side down on a cutting board. Repeat with remaining ingredients. If sending for lunch, leave whole. If serving as an appetizer, slice in half diagonally. Serve with additional sweet chili sauce. Best eaten right away but if storing, make sure they aren’t touching each others as they will stick. Cover with barely damp paper towel, then seal tightly with plastic wrap.

Serves 8

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Peach, Goat Cheese & Basil Flatbread Pizza

Don’t know what to make for dinner tonight, this might become your go-to recipe! Simply keep the spice blend za’atar in the house (available at large grocery, specialty or Middle Eastern stores).

2 cans California Cling peach halves, cut into thin slices, well drained and patted dry
2 naan, about 9-inch each or 1 thin crust pizza, about 11 inches
2 tsp olive oil
1 ½ tsp za’atar spice*
½ cup cream goat cheese
2 slices prosciutto, cut into strips
4 pitted black olives, cut in half
4 fresh basil leaves, shredded

1. Preheat oven according to package directions for naan or pizza. Brush tops with oil. Sprinkle each naan with ½ tsp (2mL) za’atar spice or pizza with 1 tsp (5mL) za’atar spice.
2. Place on baking sheet. Dollop evenly with goat cheese. Then scatter with prosciutto, peaches and olives. Bake according to package directions, until crust is hot and cheese is melted, about 2 to 4 minutes for naan and 6 to 8 minutes for pizza
3. Remove from oven. Sprinkle with remaining ½ tsp (2mL) za’atar and basil. Makes 2 for naan and 2 to 3 for pizza

Serves 8 to 10

* Za’atar is a blend of dried thyme, oregano, sumac and sesame seeds. Sometimes ground cumin and salt are added.

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Sunset Peach Salsa

1 can (14 oz) California Cling Peach slices 1 can
4 tsp White wine vinegar
4 tsp Lime juice
2 tsp Lime peel, finely grated
3 tbsp Fresh mint, chopped
1/4 cup Fresh coriander, chopped
1/4 tsp Black pepper
1/4 tsp Salt
1 tbsp Olive oil
3/4 cup Diced pineapple, drained
1/2 cup Fresh orange segments, chopped
1/2 cup English cucumber, finely chopped
1/3 cup Red onion, finely chopped
3 tbsp Seeded jalapeño peppers, finely chopped


1. Drain peaches and dice into small pieces. Reserve.

2. In a large bowl, combine vinegar, lime juice, lime peel, mint, coriander, pepper and salt.

3. Whisking, drizzle in oil. Add peaches, pineapple, oranges, cucumber, red onion, and jalapeño. Gently stir until well mixed.

4. Cover and serve chilled.

Tip: Serve with tortilla chips or use salsa as a condiment for grilled fish, chicken or pork. It’s also great on chicken or fish burgers!

Variation: Add 3/4 cup finely chopped red pepper

Makes 8 Servings

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