For the chicken:
1 whole Gerber boneless skinless chicken breast
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the salsa:
1/2 large musk melon, peeled, seeded and diced
3 small or 2 medium fresh peached, pitted and diced
1 tablespoon minced fresh cilantro
1 jalapeno pepper, white ribs removed, seeded and minced
2 ears Ohio sweet corn, shucked, rubbed with olive oil and grilled on all sides, about 2-3 minutes total

Rub chicken liberally with spice rub. Grill over high heat until done, about 6 or 7 minutes on each side. Slice thinly on the bias.

Cut kernels from corn cobs. Place in bowl with remaining salsa ingredients. Stir to mix. Add salt to taste.

5 carmen peppers
25-30 tomatillos
1 white onion
3-4 heirloom tomatoes
3-4 cloves garlic, minced
2-3 teas. salt

6 chicken breasts
1 teas. cumin
1 teas. chili powder
1 cup Monterey Jack, shredded (optional)
salt and pepper

Turn on broiler and preheat grill. Peel paper shell off of tomatilos and rinse off sticky film. Halve the tomatillos and place cut-side down on ungreased cookie sheet. Place under broiler for 5-7 minutes. When cooled, peel off the skin.

Grill carmen peppers until soft, about 5 minutes. Finely chop all ingredients (including tomatillos) and mix together in a bowl.

Toss chicken in olive oil, cumin, chili powder and salt and pepper. Grill until nearly cooked through, marking each side. Place the salsa and cheese on top of the chicken and bake in the center of the oven until the cheese is melted. Serve immediately.

4 Gerber Chicken Breasts, cut into pieces
1 bunch Rat Tail Radish Pods
2 cups snow peas
1 cup shredded carrots
1 can baby corn
1 can water chestnuts, sliced
1 each of red, green and yellow pepper
1 bunch Hakurei Turnips
shredded red cabbage for garnish
1 TB. vegetable oil
1 cup Soy Vay Veri Veri Teriyaki

Heat 1 TB. vegetable oil in skillet or wok. Sauté chicken until done, approximately 5 minutes. Heat remaining TB. of oil in skilled and sauté vegetables, approximately 5 - 7 minutes. Add 1 cup Soy Vay Veri Veri Teriyaki. Toss to coat and serve over rice.

Asian Lettuce Wraps

1 bunch radishes (such as Cherry Bell & Daikon)
6 shiitake mushrooms
1 2-inch piece of ginger, minced
5 cloves garlic, minced
1 bunch Pac Choi
12 leaves Crispino Iceburg
2 TB. Little Rosie’s Spicy Asian Dressing
1 TB. olive oil
4 breasts of Gerber Chicken (Ohio!), cooked & diced
2 TB. chopped scallions

Sauté garlic and ginger in the olive oil for 2 minutes. Add chicken and mushrooms and sauté for an additional minute. Add radishes and Tap Soi and sauté until greens are wilted, about 1 minute. Remove from pan, let cool and roll into lettuce leaves. Serve with Little Rosie’s Spicy Asian Dressing topped with the scallions.