Prep time: 10 minutes

Serves 4

• 4 boneless chicken breasts (4 oz each)
• 2 Tbsp. Victoria Taylor’s Ginger Citrus Seasoning
• 1 Tbsp. olive oil

Rinse chicken breasts and pat dry. Brush each lightly with olive oil and rub each piece with 1-2 tsp. Ginger Citrus Seasoning. Grill or sauté chicken until just cooked through.

Serve on a bed of greens and mandarin orange slices, and drizzle with a light vinaigrette.

Preparation time: 40 minutes
Serves: 8

• 10 Ears of Corn, husks removed
• 1 tsp salt
• 1 tbs Victoria Taylor’s New Orleans Seasoning
• 1 small jalepeno pepper, diced very fine
• 1 Large Red, Orange or yellow Bell Pepper, 1/2 inch dice
• 1 Large red or orange tomato
• 1 Large yellow onion chopped fine
• 3 Cloves minced fresh garlic
• 2 tbs. olive oil

Bring a large pot of water to a strong boil. Add salt and corn. Return water to a boil and cook corn for 8 minutes. Rinse the cooked corn in cold water to cool and slice the corn from the cobs. In a large skillet, heat the olive oil and saute the onion and garlic for 5 minutes. Mix in the seasoning and add the jalepeno and bell peppers and corn. Saute for 3 minutes. Add the chopped tomato and saute for another minute. Refrigerate before serving.

• 1 lb Fusilli or Tricolor Pasta
• 1 cup Whole Baby Carrots, sliced
• 1 Large Red Bell Pepper, diced
• 1 Medium Yellow Pepper, diced
• 5 Radishes, sliced
• 3 Scallions, diced
• ½ cup Cherry Tomatoes, halved
• 3 Tbl Victoria Taylor’s Tuscan Seasoning
• 3 Tbl Olive Oil
• 2 Tbl Apple Cider Vinegar

Cook pasta according to package instructions. Drain and let cool. Prepare all vegetables as directed, then add the oil, vinegar and Victoria Gourmet Tuscan Seasoning. Combine with pasta. Refrigerate 2 hours then serve. Serves 4.

Preparation time: 1 1/2 hours
Serves: 8

• 6 Boneless, Skinless Chicken Breasts Halves (about 2 to 2 1/2 Pounds)
• 4 tsp. Victoria Taylor’s Curry
• 1/2 tsp. Salt
• 1 Cup Mayonnaise
• 1/4 Cup Currents (Raisins can be substituted)
• 1/4 cup Peanuts
• 1 Bunch Scallions, finely sliced (pale green and white portions only)

In a medium saucepan, bring water to a boil and add chicken breasts. Return to a boil and simmer until just cooked (about 15 minutes total). Place the cooked chicken breasts on a plate in a single layer, cover with plastic wrap and refrigerate until cooled (about 1 hour). While chicken is cooking, combine the other ingredients in a medium bowl and refrigerate also. When the chicken is cool, cut into 1/4 inch dice and combine with the other ingredients.

Prep time: 10 minutes
Makes 4-6 sandwiches

• 6 oz can of your favorite brand of tuna
• 2 Tbsp. finely minced onion
• 1 small green apple, finely chopped with skin on, or 1 stalk celery, finely chopped
• 1 Tbsp. Victoria Taylor’s Lemon Pepper Seasoning
• 3 Tbsp. mayonnaise

Combine all ingredients well and serve.