FAMILY FEATURES

The secret to successful foil cooking is lock ing in the layers of flavor from each ingredient . It ’ s surprisingly simple to create delicious , healthy dishes when cooking with foil . An ingredient like seasoned rice vinegar offers a wholesome alternative to many condiments and flavorings while giving your packet a big flavor boost .

With no artificial preservatives , flavors or ingredients and no high-fructose corn syrup , Nakano ® Rice Vinegars are the perfect solution for building better-for-you foil-packet meals . With organic varieties and easy-to-read labels featuring real , recogniz able ingredients , you can feel great about layering delicious flavor into your next foil-packet meal with rice vinegar .

Garlic seasoned rice vinegar delivers a boost of flavor to this Asian-inspired chicken , creating a sensational main dish . Add crisp fresh veggies tossed with organic rice vinegar and garlic as a side then finish the meal with a sweet take on a juicy fruit crisp .

Find more inspired ideas for healthy meals at Mizkan . com / Recipes .

Gochujang-Glazed Chicken

Servings : 4 Prep time : 10 minutes Cook time : 45 minutes

4 tablespoons Nakano Seasoned Rice Vinegar – Roasted Garlic

2 teaspoons gochujang ( chile bean paste ) 6 tablespoons maple syrup 4 teaspoons soy sauce 2 tablespoons , plus 2 teaspoons , olive oil 4 teaspoons Dijon mustard 1 / 2 teaspoon salt 1 / 2 teaspoon pepper 8 chicken thighs 4 cups fresh cauliflower , riced ( use grater or food processer so cauliflower resembles rice )

1 1 / 2 cups fresh scallions , sliced 2 cups fresh sugar snap peas 3 sprigs fresh cilantro , for garnish

Heat oven or grill to 375 F .

In large bowl , mix together vinegar , gochujang , maple syrup , soy sauce , olive oil , mustard , salt and pepper to form marinade . Dip chicken in marinade and toss lightly until coated .

Lightly oil foil pouch and layer base of pouch with cauliflower . Add scallions and sugar snap peas then place chicken on top . Carefully pour remaining marinade over pouch contents ( ensuring that liquid stays inside foil ).

Seal foil packet and bake or grill 30 minutes . Open foil to create 2-inch long vent then bake or grill another 15 minutes , or until completely cooked . Garnish with cilantro before serving .

Chef ’ s tip : For best results and added flavor , mari nate chicken 30 minutes before preparing pouches .

Substitutions : In place of gochujang , red pepper flake paste can be made by mixing 1 tablespoon red pepper flakes with a few dashes soy sauce and 1 dash sugar . Alternatively , substitute 2 teaspoons sriracha for gochujang .

Bartlett Pear and Oat Crisp

Servings : 4 Prep time : 10 minutes Cook time : 30 minutes

4 cups fresh pears , medium diced

4 tablespoons Nakano Seasoned Rice Vinegar – Mango 3 / 4 cup quick oats 2 / 3 cup brown sugar 1 / 2 cup , plus 2 teaspoons , all-purpose flour 1 / 2 teaspoon salt 1 teaspoon cinnamon 6 tablespoons butter , diced into 1 / 4-inch squares

Heat oven to 375 F . Toss pears in rice vinegar and set into lightly greased foil pouch .

Combine remaining ingredients in bowl and use two forks to combine ingredients until mixture becomes crumbly .

Pour mixture evenly over pears , seal pouch and bake 20 minutes . Open top of foil and bake another 10 minutes , or until crisp and golden .

Chef ’ s tips : For crispier crust , refrigerate crumbly mixture 30 minutes before baking . Serve with scoop of vanilla bean ice cream .

Bartlett Pear and Oat Crisp

Mediterranean Vegetables

1 . A 12-inch square piece of foil is a good starting point , but you may need to adjust depending on the recipe . Remem - ber you ’ ll need plenty of extra room around the ingredients for the heat to build up and cook the contents to perfection .

2 . Use heavy-duty foil to avoid tears or poor seals that can spill ingre dients and precious seasonings and juices .

3 . Spread foil on a flat surface and add a light nonstick spray , if needed .

4 . Place ingredients and seasonings in the center of the foil .

5 . Bring long sides of the foil together over the food . Pinch together and make 1 / 2-inch folds straight across at least twice for a strong seal . Remember to leave plenty of open space between the foil and food .

6 . Make 1 / 2-inch folds on each short end , folding toward food but leaving at least 1 1 / 2-2 inches between the seam and food .

7 . Handle pouch with care to avoid piercing or tearing , and always use tongs to remove pouches from heat .

Mediterranean Vegetables

Servings : 4 Prep time : 10 minutes Cook time : 25 minutes

3 tablespoons Nakano Organic Rice

Vinegar – Seasoned 1 / 4 cup olive oil 1 teaspoon salt , plus extra , to taste 1 / 2 teaspoon pepper , plus extra , to taste 1 tablespoon , plus 1 1 / 2 teaspoons , fresh parsley , chopped 1 1 / 2 teaspoons fresh garlic , minced

1 cup fresh zucchini , sliced into

1 3 / 4-inch long , 1 / 4-inch thick planks 1 cup fresh green pepper strips 1 cup fresh red pepper strips 8 fresh stalks asparagus , slicing off 1 / 4 inch from bottom of stalk

1 fresh portobello mushroom , sliced into 1 / 2-inch squares

1 cup fresh eggplant , diced into 1 / 2-inch squares

Heat oven or grill to 375 F . In large bowl , mix together rice vinegar , olive oil , salt , pepper , parsley and garlic to create marinade .

Clean vegetables then place them in marinade in small batches . Toss to coat then place in foil pouch . Pour remaining marinade over vegetables and seal pouch .

Bake in oven or over indirect heat on grill 25 minutes . Add salt and pepper , to taste , after removing pouch from heat .

Chef ’ s tip : Open pouch after 20 minutes of cooking and allow vegetables to crisp slightly under direct heat for remaining 5 minutes .