Make a colorful Caribbean dinner. Find recipes at Coastal Living, Sunset, or Food Network. A little flavor and spice will help get you in the mood for spring.
Paula Dean's Jerk Wontons with Caribbean Salsa
3 cups diced fresh pineapple
2 jalapenos, seeded and minced
1 seedless cucumber, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 bunch fresh cilantro, chopped (about 1/2 cup)
3 tablespoons frozen apple juice concentrate, thawed
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt
3/4 teaspoon ground black pepper
Jerk-Seasoned Wonton Chips, recipe follows
In a large bowl, combine the pineapple, jalapenos, cucumber, bell peppers, and cilantro. In another bowl, combine the apple juice concentrate, oil, salt, and pepper. Add to the pineapple mixture, tossing gently to coat. Cover and chill for 4 hours. Serve with Jerk-Seasoned Wonton Chips.
Jerk-Seasoned Wonton Chips:
25 wonton wrappers, cut in half diagonally
1/3 cup butter, melted
1 tablespoon Caribbean Jerk Seasoning, recipe follows
Preheat the oven to 350 degrees F.
Place the wonton wrappers in a single layer on parchment-lined baking sheets. Brush with melted butter; sprinkle each evenly with jerk seasoning. Bake until lightly browned and crisp, 4 to 6 minutes. Cool completely on parchment paper. Serve immediately, or store chips in an airtight container up to 1 week.