Dish. Oranges. In This Issue: Dish to find recipes that use the cheerful fruit of China. JANUARY The Good Luck Fruit of Chinese New Year

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1 Dish JANUARY 2017 In This Issue: ORANGE CHINESE CHICKEN 2 Oranges The Good Luck Fruit of Chinese New Year Look throughout this issue of Dish to find recipes that use the cheerful fruit of China. COCONUT CHICKEN 3 ORANGE GINGER POACHED SALMON 6 PRICES EFFECTIVE JANUARY 4 THROUGH JANUARY 31, 2017

2 1 PARRANO 9.99/LB. Parrano is an unforgettable cheese with a distinctly Italian temperament. It has the alluring nutty flavor and buttery aroma of a fine aged Parmigiano-Reggiano with the smooth creamy texture of a young Dutch Gouda. Aged to perfection, Parrano is perfect as a snack, on its own, or paired with Chianti. ooh, SOMETHING NEW 4 oz. Cranberry Nut or Superseeds Creative Snacks Co. Organic Coconut Snacks COACH FARM Goat with Guava /LB. Enjoy our classic fresh goat cheese where ever you are, now filled with guava jam. This cheese is the perfect balance between sweet and savory. Enjoy it alongside cured meats, atop your favorite crackers, or beside a glass of fruity red wine.. 2/ $ oz. Amber $3.99 or 12 fl. oz. 12 oz. Sprouted or Original Madhava Organic Walden Farms Light Agave Sweetener Dressing TruRoots Organic Quinoa 16 fl. oz. Moore s Marinade or Sauce ORANGE Chinese Chicken serves 4 CHICKEN INGREDIENTS 2 1/2 lbs. HT chicken wings, tips removed, drumettes and flats separated 1 Tbsp HT vegetable oil 1 tsp salt 1/2 tsp HT black pepper Preheat oven to 400ºF. 2 SAUCE INGREDIENTS 1 1/2 tsp sesame oil 1 1/2 tsp olive oil 2 cloves garlic, minced 1 tsp minced fresh ginger 2 1/2 tsp crushed red pepper flakes, or more to taste 3/4 c. Hero Bitter Orange Marmalade 1/4 c. hoisin sauce Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil, salt and pepper. Position wings on baking racks in a single layer ensuring that wings aren t touching. Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl. Add the sesame oil and olive oil to a small saucepot over medium-low heat. Add the garlic and ginger and cook, stirring, bout 3 minutes until golden brown. Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes. Pour the orange sauce over the wings, tossing to thoroughly coat, and serve immediately. 4.7 oz. Chosen Avocado Oil Spray 23.5 oz. Raw or Wholesome Organic Blue Agave Sweetener fl. oz. Cucina Antica Organic Dressing oz. Basil Alfredo Sauce oz. HT Organic Mozzarella String Cheese Product claims are the responsibility of the manufacturer. The information in this flyer is not intended to diagnose, treat, cure, or prevent any disease or condition, and is for entertainment purposes only oz. Hero Spread 1 FREE All items priced with VIC Savings Card

3 3 1 (13.5 oz.) can Coconut Milk, divided 1 clove garlic, minced 1 Tbsp soy sauce 1 Tbsp HT orange juice 1 1/2 lbs. skinless, boneless chicken breast halves, cut into strips 1 c. Dang Toasted Coconut Chips coconut CHICKEN with a splash of orange juice serves 6 1 c. panko bread crumbs 1/2 c. HT all-purpose flour 1 egg, beaten 1/2 c. HT mayonnaise 1/2 c. Sriracha Sauce for dipping 1/2 tsp salt 1/2 tsp ground black pepper Pour half the coconut milk, the garlic, soy sauce, and orange juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk. Preheat oven to 400º F. Line a baking sheet with aluminum foil and grease with olive oil. Place the coconut chips into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet. Bake the chicken strips in the preheated oven until golden brown, about 30 minutes. Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce on the side for dipping along with sriracha sauce spicy variety fl. oz. Coconut Milk fl. oz. Sriracha Sauce 3.03 oz. Nong Shim Bowl Noodle Soup 4/ $ 5 40 oz. Asian Gourmet Sweet and Sour Duck Sauce 12 fl. oz. Nakano Rice Vinegar Chinese New Year favorites 3 oz. Kame Sauce 2/ $ to 5.9. oz. Annie Chun s Soup Bowl 15 oz. Patak s Sauce.17 oz. GimMe Organic Roasted Seaweed Snacks 1 to 2.13 oz. Kikkoman Seasoning Mix 2/ $ oz. Asian Gourmet Rice Crackers year of the Rooster 1.13 to 1.41 oz. Glico Biscuit Sticks 13 oz. Asian Gourmet Extra Crispy Chinese Noodles 2/ $ 4.74 to 1.25 oz. Sun Bird Seasoning Mix oz. Caramel Sea Salt or Dang Toasted Coconut Chips Panko 2/ $ oz. Simply Asia Noodle Bowl 3.4 to 3.9 fl. oz. Blue Dragon Sauce 20 ct. Pukka Tea Lee Kum Kee Sauce 1 FREE 1

4 5 12 oz. Viki s Granola check the Circle Tips! 4 oz. Urbane Grain Quinoa 2 oz. Nature s Bakery Fig Bar 3/ $ 2 simply NOURISHING & WARMING oz. Berries & Cherries or Fruit, Nut & Fiber Dorset Muesli Cereal 16 ct. Traditional Medicinals Tea 12 to 16 oz. De Cecco Pasta 2/ $ 4 5 oz. SuperSeedz Gourmet Pumpkin Seeds 17.5 oz. De Cecco Gnocchi Cento Crushed Tomatoes 2.19 Quick Snack fun time 25.4 fl. oz.; Stirrings Cocktail Mix 6.99 Mix it Up! 17 fl. oz.; Sanavi Sparkling Water 4/ $ 5 Quick Snack 3 oz. Creative Snacks Co. Organic Coconut Chips 5 oz. Stoneridge Orchards Yogurt or Chocolate Covered Fruit oz. Think Thin Protein & Fiber Bars Post Dinner Treat 4 Stash Sunny Orange Ginger Tea bags 4 cloves garlic, crushed 4 (1/2-inch-thick) slices ginger 4 thin slices orange 2 Tbsp gluten-free tamari 1 Tbsp mirin 6 16 oz. Cucina Antica Sauce 8.82 oz. Cipriani Pasta to 20 ct. Stash Tea 2/ $ 6 ORANGE GINGER Poached Salmon serves 4 1 tsp arrowroot powder 1 Tbsp HT canola oil 4-6 oz. skinless salmon fillets Salt and pepper to taste 1 tsp toasted sesame oil 1/4 c. chopped green onions 4 oz. Partner s Crackers Place tea bags in a teapot or glass container. Bring 2 cups water to a boil. Remove from heat and let cool for 2 or 3 minutes. Pour hot water over tea bags, cover and steep tea for 1 minute. Remove tea bags from water. Add garlic, ginger, orange, tamari and mirin to tea and set aside. In a small bowl, dissolve arrowroot powder in 2 tablespoons water. Set aside. In a large skillet, heat canola oil over medium heat. Add salmon and sear for 2 minutes, or until browned. Flip salmon and add tea mixture to skillet. Bring to a boil. Reduce heat, cover, and simmer gently for 8 to 10 minutes, or until center of salmon is opaque and flakes easily. Remove salmon to a plate, season lightly with salt and pepper and tent with foil to keep warm. Add dissolved arrowroot to poaching liquid and bring to a boil, stirring constantly, until slightly thickened, 1 to 2 minutes. Strain liquid into a small bowl. Drizzle strained liquid and sesame oil over salmon and garnish with green onions.

5 International FLAVORS 5.5 oz. Paqui Tortilla Chips 100 ct. Taylors of Harrogate Yorkshire Tea 10 oz. Tasty Bite Indian Entrée 2/ $ fl. oz. Lite or Regular Thai Kitchen Coconut Milk 10.5 fl. oz. Tropical Pepper Mango Coconut Pepper Sauce Badia Chimichurri Steak Sauce 16 oz. Heidi s Salsa 16 fl. oz. World Harbors Marinade or Sauce oz. Sharwood s Sauce.8 to 1.5 oz. Mrs. Wages Seasoning Mix 7 oz. Embasa Chipotle Peppers 2.39 Sierra Nevada Mustard oz. Mrs. Renfro s Salsa 3/ $ 10