Mandarin Sesame Vinaigrette:

• 1/4 cup toasted sesame oil + 3 tbsp sesame oil for grilling chicken on side
• 2 tbsp soy sauce
• 1/3 cup mandarin juice
• 1 tsp minced fresh ginger – or dried ginger
• 1 tbsp Cutie Mandarin zest
  
• 1 tsp finely minced fresh garlic

Chicken, Rice “Glass” Noodle and Vegetable salad filling for lettuce cups:

• 1 8-oz chicken breast
• 2 cups fine rice thread noodles
• 1/2 cup finely shredded purple cabbage
• 3 Cuties, peeled and cut into segments
• 1/4 cup finely sliced red pepper
• 1/4 cup shredded/julienne carrots
• 1/4 cup julienne cucumbers
• 1/4 cup sliced green onion
• 1/4 cup picked cilantro leaves
• 1/4 cup picked mint
• 1/4 cup picked basil leaves
• 3 tbsp chopped toasted almonds {optional with nut allergies}
• 2 tbsp black and white sesame seeds
• 1–2 heads crisp fresh butter lettuce or heirloom variety 

Soaking the rice noodles
Having your adult helper do this: place noodles in deep metal bowl and cover with very hot water. Make sure to submerge noodles to cover completely, perhaps with plate. Let sit for 15 minutes until soft. Drain into colander and shake out excess water. Using kitchen shears, randomly cut noodles since they are usually in very long strands.

Sesame Mandarin vinaigrette
In a mason jar, combine Mandarin juice, soy sauce, sesame oil, ginger, garlic and zest.

Replace lid tightly on jar and shake to mix vinaigrette well.

Grilling the Chicken
Toss chicken in reserved sesame oil. With your adult helper on hand, get your grill pan hot enough to sear chicken. Using tongs place chicken on pan and sear 6–8 minutes per side, depending on thickness of chicken breast. Internal temperature of chicken should be 165° F when done. Let cool before slicing. Slice the chicken into thin strips.

In a bowl, toss the sliced chicken with a splash of the vinaigrette to incorporate the flavors. Then toss in the noodles, Cuties, all vegetables and toss with vinaigrette to coat.

Pull all the lettuce leaves apart. Rinse and dry well. Use large to medium size leaves that are big enough to hold salad and fold over like a soft taco.

To assemble cups place mint, basil and cilantro leaves whole in lettuce cup. With tongs place noodle salad into cup and fill so as to be able to fold lettuce into taco. Garnish with sesame seeds and toasted almonds and enjoy!

Makes 6–8 lettuce cups

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Ingredients:

• 4 slices bacon
• 4 slices crusty French bread, cut 1-inch thick
• 1 cup eggnog
• 3 Cuties
• 1 Fuyu persimmon
• 12 raspberries
• pure maple syrup to taste
• vanilla yogurt to taste
• fresh mint leaves for garnish

Preheat panini press to medium-high heat. Preheat oven to 250 degrees.

Place bacon in a heavy-bottomed skillet and cook over medium heat until crisp, turning as needed. Place bacon on a paper towel-lined ovenproof plate and place in warm oven until needed.

Pour eggnog into a shallow bowl and set aside.

Cut bread into 1-inch-thick slices. Peel Cuties and cut into 4 quarter-inch wheels. Peel persimmon and cut into 8 equal wedges.

Place sliced bread in eggnog and turn over to coat evenly. Remove with a fork and place in hot panini press. Press gently and cook for 3 minutes; remove to a cutting board. Continue cooking the other slices in the same manner. Cut French toast in half and place on plate.

Place 1 slice of bacon on each plate. Top each toast with fresh fruit. Drizzle with syrup and vanilla yogurt. Garnish with mint leaf and serve.

Serves 4.

Ingredients

Top Layer

• 1 cup whipping cream
• 2 tablespoons granulated sugar
• ¼ teaspoon ground ginger powder
• 12 pecan halves
• Optional: 12 small gingerbread cookies

Cranberry Layer

• 3 cups fresh cranberries
• 2/3 cups granulated sugar
• 2/3 cups of water

Mascarpone and Yogurt Layer

• 32 oz. mascarpone
• 4 cups Greek yogurt
• 1/2 cup honey
• 1/2 teaspoon almond extract

Bottom Layer

• 10 Cuties mandarins
• juice of 1/2 lemon
• 2 tablespoons sugar
• 4 cups 1/2-inch-cubed pound cake

Top Layer
Whip cream in medium stainless steel bowl to soft peaks with a large whisk. Add sugar and ginger and whisk to firm peak.

Cranberry Layer
Place the water and sugar in a heavy-bottomed pot over high heat and bring to a boil. Add cranberries and cook 1 minute. Turn off heat and let stand 30 minutes.

Mascarpone and Yogurt Layer
Place mascarpone in a large stainless-steel bowl; whip to soften with a large whisk. Add honey and almond extract and whisk to soften. Add yogurt and whisk to combine.

Bottom Layer
Peel and segment 4 Cuties and place in a small bowl. Juice 2 Cuties and the lemon over the segments. Add sugar and stir to combine; set aside. Peel 4 Cuties and cut into 1/4-inch wheels; set aside.

Assemble Trifle
Mix pound cake with Cuties juice mixture. Place Cuties wheels upright against the side of the bottom of a 14-cup glass trifle bowl in a decorative manner.

Continue by placing pound cake mixture in center of bowl to cover bottom. Top pound cake with half of the mascarpone mixture, then carefully spoon cranberry mixture in an even layer on top.

Top cranberry mixture with second half of mascarpone layer. Spread whipping cream evenly over the top. Chill for at least 1 hour.

Remove from refrigerator and garnish with Cuties segments and pecan halves. Ring the bowl with ginger bread cookies, if desired, and serve.

Serves 8-10

Ingredients:

• 1 lb. lean ground turkey
• 1 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1 cup cucumber, diced small
• 3 green onions, sliced thin
• 1/2 cup sugar snap peas, sliced into ½-inch pieces
• 3/4 cup Cuties slices, halved
• 1/4 cup baby carrots, sliced thin
• 1 bag whole-wheat pita pockets

Maple Soy Drizzle:

• 2 teaspoons soy sauce
• 3 teaspoons frozen orange juice concentrate
• 4 teaspoons maple syrup
• 8 tablespoons olive oil

Make your maple soy drizzle first by putting all of the ingredients into a small container with a tight-fitting lid — we use a small Mason jar or jelly jar – and shaking well. Set aside.

Cut all of your vegetables and Cuties on a cutting board and set aside.

Heat a nonstick sauté pan to medium heat and crumble the turkey into the pan. Break it up even more with a wooden spoon in the pan. When it begins to cook after about 2 minutes, sprinkle the ground ginger and kosher salt over the turkey. Continue to cook and break up the turkey with the wooden spoon until there is no more pink showing, about 5 to 7 minutes. Cover a plate with a paper towel. Remove the turkey from the pan and let it drain on the plate to remove any excess oil. Put the turkey into a medium bowl and add your cut-up vegetables and Mandarins. Cover the bowl with foil to keep the heat in.

On a cutting board using a pizza wheel, cut the pita pockets into 4 sections each. Take the pizza wheel and round off the tip of each triangle to make the pita look like a mini taco shell.

Stuff each pita/taco shell with the turkey and vegetable mixture.

“Small”

“Sweet”

“Seedless”

“E-Z Peel”

Ingredients:

Kebobs
•       4 Cuties
•       2 large strawberries, quartered, or 8 raspberries
•       8 fresh mint leaves
•       8 (6-inch) fun picks or skewers, such as bamboo

Chocolate Fondue
•       3 Tablespoons heavy cream
•       1/2 cup bittersweet chocolate chips or disks

Kebobs:
Start by peeling four Cuties and cutting in half crosswise. Cuties are so easy to peel and fit perfectly in our hands! Cut each half into 4 chunks.

Thread onto a skewer in order: 2 chunks of Cuties, 1 piece of strawberry, 1 mint leaf, 2 additional chunks of Cuties. Repeat with remaining skewers.

Chocolate Fondue:
Heat the heavy cream in a saucepan. (Make sure to have an adult help you with the stovetop!) Remove from heat and pour in the chocolate chips.

Let the chips melt for a moment and gently stir with a wooden spoon. Transfer to a butter melter. Serve with Cuties kebobs and enjoy!