Mega Kiwi and Mango Chicken Wrap

• 2 chicken breast halves, boned and skinned

• salt

• 4 lettuce leaves

• 1/8 teaspoon thyme, crushed

• 1 tablespoon butter or margarine

• 2 tablespoons white wine

• 1 Mega Kiwi, pared and sliced

• 1 mango, peeled and cubed

Instructions

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Pound chicken between pieces of plastic wrap to flatten to about ¼ inch; sprinkle with salt, pepper and thyme. Heat butter in skillet. Saute chicken on medium-high about 4 minutes or until cooked and tender; turn once halfway through cooking time. Remove to warm platter and keep warm. Add wine to skillet; cook and stir 2 minutes. Add Mega Kiwi and mango; cook and stir gently 30 seconds longer. Makes 2 servings.

• Mega Kiwi peeled and chopped

• Pork lion chops ¾” – 1’ thick

• California kiwifruit sliced

• Large Yukon gold potatoes cut into ¼’ slices

• 1/2 tbsp.  Butter

• 1 tbsp.  Brown sugar

• ½ cup.  Apple juice

• ¼ cup.  Honey

Serves 6

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Instructions

In a large skillet heat 2 tbsp. butter on medium heat until melted.  Pork chops in olive butter adding sliced potatoes cook on medium heat for 20 minutes turning chops and potatoes add onion and cook until onions are transparent. Remove potatoes and onions set aside. Add 1 tbsp. butter 2 Mega Kiwi, brown sugar, apple juice and honey to the pork chops, turning pork chops until they are coated with the glaze and all of the butter is melted and reduced. While chops are being glazed, Heat ½ tbsp. in medium skillet add potatoes and onions cook until heated thoroughly.  Remove pork chops and arrange on a platter. Remove potatoes and onions and ring outside of chops for garnish. Slice remaining Mega Kiwi and arrange sliced atop pork chops. Serve piping hot.

• Mega Kiwi peeled and sliced

• oz. Smoked salmon slices

• ¼ cup Black olives whole

• 1 tbsp. Capers

• ½ cup Watercress

• Romaine lettuce leaves

• Radicchio leaves

• 1 tbsp Extra virgin olive oil

• Pinch salt

• Pinch Pepper

Instructions

On a large plate or serving tray place lettuce leaves, radicchio leaves and watercress flat on tray. Place salmon slices, Mega Kiwi slices atop leaves. Drizzle olive oil on top of salmon. Scatter olives and capers around tray. Refrigerate for 30 minutes.

Season with salt and pepper as desired.

• Mega Kiwi peeled and sliced

• Medium sweet potatoes peeled and cubed

• 2 tbsp. Butter

• Medium yams peeled and cubed

• 2 cups Carrots cut into thick slices

• ¼ cup Honey

• 2 1/2 tbsp. Butter

• ¼ tsp. Salt

• ¼ cup Frozen green peas

Instructions

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In a baking dish place sweet potatoes, butter, yams, carrots and honey bake at 325 degrees F for 45 minutes add salt, Mega Kiwi and peas and return to 325 degree oven for 30 minutes. Remove from oven and top with ½ tbsp butter.

• 2 Mega Kiwi, divided

• ¼ cup each dry white wine, soy sauce and packed brown sugar

• 1 clove garlic, minced

• 1 teaspoon grated fresh ginger root

• 1 tablespoon vegetable oil (optional)

• 1½-2 pounds (1 inch thick) boneless round steak

Instructions

Pare and puree 2 Mega Kiwi. Combine with wine, soy sauce, brown sugar, garlic, ginger and oil in large baking dish; add steak and marinate 30 minutes. Remove steak from marinade; broil to desired degree of doneness. Slice steak and arrange on serving platter. Pare and slice remaining 2 Mega Kiwi; garnish platter with slices. Makes about 6 servings.