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2006 Food for Thought Recipe Contest

Winning Recipes

Brought to you by:
REAP Food Group
www.reapfoodgroup.org

Grand Prize Winner (Buying Local Category)
Summer Sprout Salad "Inspired by Troy Community Farm"
Sarah Shatz, Madison , Wisconsin
Makes 5 one-cup servings

From grand prize winner Sarah Shatz:
“This was my first year as a CSA member at Troy Community Farm (in Madison , Wisconsin ). I have been enjoying the vegetables, and for a Madison resident, you can't get more local unless you grow it yourself! When I saw that buying local was a category for the contest, I decided to make a recipe made from some of the current contents of my weekly share.

“As we all become more aware of the politics of food and think about all of the energy that goes into the production of what we eat, it is refreshing to know that the resources involved in producing this recipe come from an organic urban farm that I can bike to, or easily purchase at various local farmers' markets. (The ingredients are also available at your local co-op, too.)”

6 large cloves garlic
3 Japanese eggplants (the long, slender kind)
3 cipollini onions (these are flatter-looking than most onions)
6 medium tomatoes
1/4 cup olive oil
2 cups lentil sprouts
1/3 heaping cup finely chopped fresh basil
2 tablespoons cider vinegar
salt
optional sourdough baguette (Sarah recommends Madison Sourdough)

1. Preheat the oven to 450 degrees. Begin by peeling the garlic and slicing each clove into 3 smaller pieces. Slit the skin of the eggplant in 6 places, making slits that are just big enough to stuff with the garlic pieces. Stuff the slits with the garlic. Slice the onions. Cube the tomatoes.

2. Place the eggplant, onions and tomatoes on a baking sheet. Drizzle the olive oil over the vegetables and stir the mixture. Make sure the eggplant skin is covered with oil. Bake until the eggplant is soft and wilted. 35 to 45 minutes.

3. Slice the eggplant open and use a spoon to scoop out the insides. (Compost the shells.) Transfer all the vegetables to a serving bowl. Add the lentil sprouts, basil and vinegar. Add salt to taste and toss mixture. This salad may be served hot or cold and is delicious accompanied by a Madison Sourdough Baguette--perfect for dipping in the sauce.

2nd Place , Buying Local Category
Stuffed Jalapeños
Christine Whalen, Madison Wisconsin
Makes 5-6 stuffed chilies

5-6 jalapeños
½ cup cream cheese, softened
¼ blue cheese

1. Preheat oven to 400 degrees. Cut jalapeños in half lengthwise and scoop out seeds and most of the membranes, leaving the membrane near the stem end intact. You will end up with little boat shapes.

2. Mix the cheeses together. Spoon the cheese mixture into the jalapeño halves.

3. Bake until tops are lightly browned, about 25 minutes. Cool slightly before serving.

Copyright by REAP Food Group, 2006

1st Place , Ethnic Heritage Category
Pastel de Choclo
Natalia Thompson, Madison , Wisconsin
Makes 6 servings

From winner Natalia Thompson: “When I was a little girl, my family lived in a small seaside village in northern Chile . Every week, an 80-some year-old woman with ragged clothing and tan, weathered skin would visit our home to sell us her baked goods and her blackberry jam. Her name was Senora Sonya. She carried a heavy basket on her head to sell her wares, and although she seemed old and frail, her basket must have weighed at least forty pounds.

“Among the baked goods that Senora Sonya sold was this Pastel de Choclo, a national dish of Chile . "Pastel" in Spanish means 'cake,' but "Pastel de Choclo" is really much more like a casserole or a savory pie.

“Back in the United States , we've been trying to replicate Senora Sonya's recipe for years. When we bake Pastel de Choclo today, it reminds us of foggy mornings near the sea in Chile , of cooking on our home's wood-burning stove, and of gentle, kind Senora Sonya knocking at our door.”

Corn mixture:
kernels grated from 3 large ears of fresh corn
4 leaves fresh basil, finely chopped
1 tablespoon butter
1/2 cup milk
1 tablespoon flour

Meat mixture:
2 tablespoons olive oil
2 large onions, chopped
1 green pepper, sliced
1 tomato, chopped
1 zucchini, sliced
1/2 pound ground beef (to make recipe vegetarian, substitute 3 Gardenburger flame-grilled burgers, or another meat substitute)
Salt and pepper to taste
1/2 teaspoon ground cumin

Also:
1/2 cup raisins, soaked in 2 tablespoons warm water
several sprigs fresh marjoram
2 egg whites, at room temperature
1 teaspoon vanilla sugar

1. For corn mixture: Heat the grated corn, basil and butter in a large pot. Add the milk little by little, then the flour, stirring constantly until the mixture thickens. Cook over low heat for 5 minutes. Set aside while you prepare the meat filling.

2. Heat oil in a skillet over medium flame. Add onions and sauté until transparent. Add green peppers, tomatoes, zucchini and ground meat (or meat substitute). Cook, stirring often, until meat it browned. Season with salt, pepper and ground cumin.

3. To prepare the pastel de choclo: Heat oven to 400 degrees. Use a large oven-proof dish that can be taken to the table, or six small oven-proof dishes. Spread the meat mixture over the bottom of the dish(es). Add raisins and marjoram. Beat the egg whites until stiff but not dry. Fold the corn mixture into the egg whites gently. Cover the filling with the corn mixture. Sprinkle sugar over the top.

4. Bake until the crust is golden brown, 30 to 35 minutes. Serve at once. If desired, sprinkle more vanilla sugar on the pastel de choclo as it is eaten.

2nd Place , Ethnic Heritage
Masamba
Claire Wendland, Madison , Wisconsin
Makes 4 servings

From winner Claire Wendland: “My partner and I lived for a year in Malawi , Africa . Masamba (which means "leaves" in the Chichewa language) was our favorite dish. In Malawi it is always eaten with the fingers, and served with the local staple called nsima, a sort of thick cornmeal mush. Masamba is a cheap, quick to make, simple, healthy, flexible, and delicious main dish. Though Malawians grind groundnuts to add to the sauce, peanut butter is a good American shortcut. You can make this recipe with nearly any kind of greens: chard, collards, spinach, young pumpkin leaves, kale, beet greens, even arugula or other sturdy salad greens. We vary the greens depending on what's coming up in our garden and what's arriving in our CSA box.”

2 bunches chard or other greens (2-3 pounds total)
2 tablespoons olive or other vegetable oil
1 large onion, finely diced
2 medium tomatoes, finely diced
1/3 cup peanut butter (natural works best)
1/2 teaspoon salt
cooked rice or couscous (optional)
Tabasco or other favorite hot sauce to taste (optional)

1. Wash greens thoroughly and tear or chop into bite-sized pieces. In a large soup pot, heat 3 to 4 inches of water to boiling. Add greens and cook just until bright green and tender (2 or 3 minutes for chard and other tender greens, longer for kale), stirring down greens as needed. Place in a colander and set aside to drain.

2. Heat the oil in the same pot used for the greens. Add onion and saute until translucent. Add tomato and saute 2-3 more minutes. Stir in peanut butter, then add greens and salt, stirring thoroughly until greens are heated through and sauce is evenly distributed. Taste mixture and add additional salt if needed. Serve as is, or over rice or couscous. Shake a little hot sauce on if desired.

1st Place , Health and Nutrition Category
Kaleidoscope Beet Salad with Orange Tarragon Dressing
Shelly Platten, Amherst , Wisconsin
Makes 4-6 servings

Dressing:
¼ cup orange juice
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 tablespoon snipped fresh tarragon
¼ teaspoon salt

Salad:
6 medium beets, scrubbed, greens and taproot removed
2 cups baby spinach leaves
1 cob sweet corn, kernels cut from the cob
½ cup red bell pepper, diced
4 green onions, thinly sliced including greens
½ cup toasted pine nuts
¼ cup shaved or coarsely grated Asiago cheese
Fresh cracked black pepper

1. Place dressing ingredients in a shaker jar and shake well to blend.

2. Place beets in a saucepan, cover them with water by an inch, cover the pan and place over medium heat. Simmer until beets are fork tender. Drain, slip skins off beets, cool and slice thinly. Toss sliced beets with half of dressing in a small glass bowl. Allow to marinate while preparing the rest of the salad ingredients.

3. To assemble, spread spinach leaves on a pretty serving plate then layer with corn kernels, bell pepper, and green onions. Arrange sliced beets on top then sprinkle with pine nuts, cheese and black pepper. Drizzle remaining dressing over top. Serve immediately, tossing ingredients lightly just as you are serving the salad.

2nd Place , Health and Nutrition Category
Portulaca Mashed Potatoes and Kale (A Healthy Twist on a Traditional Dish)
Julie Sinistore, Visalia , California
Makes 4-6 servings

From winner Julie Sinistore: “I first encountered purslane on a farm I worked on in college, when I saw one of my co-workers nibbling it while weeding. I asked him what it was and he told me that Portulaca oleracea was the greatest non-seed source of Omega-3 fatty-acids in the plant kingdom! I tasted it and was pleasantly surprised by its crisp, lemon-peppery, really indescribable flavor. It quickly became a favorite addition to salads and soups.

“When I started running my own CSA farm, I let the purslane naturally sprout up in my rows. I selectively weeded around it and found that it made a good ground-cover companion plant in my salad and perennial herb beds. I decided to add purslane to mashed potatoes for its unique flavor and nutritional value.

“The real trick in this recipe is not to cook the purslane, but to let the hot mash potatoes soften the leaves just a little and preserve all their healthy benefits.

“Here's how you find purslane: It grows all over the US . It's a ground-spreading succulent plant with tear-shaped leaves that are clustered at the joints and ends of its red stems. It grows in gardens and other disturbed areas. I don't recommend eating plants found on roadsides or close to lawns and gardens that receive chemical applications. You can find a good picture of it at: http://2bnthewild.com/plants/H186.htm. You probably have some in your own yard or garden!

“The use of this common garden plant is part of what makes this recipe so healthy, with an abundance of good fat. Omega-3 fatty acid is well known for its anti-inflammatory properties and it's simply essential for healthy living. The most common source for Omega-3 is fish, but when you're talking about eating locally and you live in a land-locked community anywhere in America , fish can be difficult and expensive to get. It's also hard to get adequate Omega-3's as a vegetarian or vegan, but this recipe works just as well with soy substitutes.

“This recipe is also a great way to get kids to eat kale, which is bountifully plentiful in vitamins, minerals and fiber. And what kid doesn't like mashed potatoes? The sweetness of the carrots masks any hint of bitterness from the kale (I find Red Russian to be the least bitter variety). The combination of all the vegetables also makes the dish very colorful which is indicative of its broad range of health benefits, and you can probably find all the ingredients locally at a farmer's market and in your own garden.”

2 pounds potatoes (red or white…but blue potatoes are good too!)
2 large carrots
3-4 sprigs or about a ½ cup of leaves of purslane
1 pound Red Russian kale (the flat leafed kind with the purple stems)
2 tablespoons butter (soy butter for dairy free)
milk (or unsweetened plain soymilk for dairy-free)
½ cup finely chopped fresh flat leaf parsley
salt to taste

1. Carefully wash and scrub the potatoes and carrots to remove any soil. Peel potatoes if you prefer potatoes and carrots without the skins. If the skins are thin, leave them on for more nutrients. Dice potatoes and carrots into equally sized cubes and boil in water until tender.

2. While potatoes and carrots are boiling, pluck the leaves from the purslane stems and wash them (the stems are good for eating too, but tend to be too tough for this recipe; try munching on them raw; they're a great source of vitamin C!). Wash the kale leaves and remove only the parts of the stem that are tough or woody, leaving the supple parts of the stems. Cut the kale into ½-inch-thick strips that are no more than 2 inches long. Chop the soft stems into small pieces (about ¼ inch long). Lightly steam the kale until it is vibrantly green (3-4 minutes) then remove from heat and splash with cold water to stop the cooking. Drain well and set aside.

3. Drain tender potatoes and carrots in a colander and rinse with a little cold water to wash away excess starchy buildup. Place hot potatoes in a mixing bowl and add butter. Begin to mix with an electric mixer (hand held or stationary) or a hand masher. Add milk to the bowl as the potatoes and carrots are mashed until your desired consistency (more milk for creamier potatoes, less milk for thick and chunky potatoes). Once fully mashed, fold in the raw purslane leaves and steamed kale. Add salt to taste and top with chopped parsley.

Winner, Gardening and Wild-Foraging Category
Breakfast Burrito with Ground Cherry Salsa
Kelly Warren, Madison , Wisconsin

Salsa:
1 pint ground cherries
1 large garlic clove
1-2 shallots, cut in half
handful of cilantro leaves
a few mint leaves
fresh juice of ½ lime
1 jalapeño, add some seeds for heat
pinch of salt, or to taste
optional: for a sweeter flavor, add some pineapple or peaches

Also:
eggs
milk
chives
fresh thyme leaves
sour cream
flour tortillas

1. To make salsa: Remove paper husks from the ground cherries. Place all ingredients in a food processor and pulse until ingredients are well-chopped.

2. To make breakfast burritos (for two): Scramble 3-4 fresh eggs with 1-2 tablespoon of milk. Add a sprinkling of chives and fresh thyme leaves, plus a dollop of sour cream. Wrap the eggs and salsa in flour tortillas. Serve immediately.

1st Place , Food and Meaning Category
Skillet Eggplant Antipasto
Barbara Estabrook, Rhinelander, Wisconsin
Makes 6-8 servings

From winner Barbara Estabrook: “[When I was] a young child, a once-a-month visit to my grandparent's home for Sunday dinner was traditional. My Italian grandmother (Nona) always had something cooking on her woodstove in the kitchen. The aroma of her sautéed Italian flat green beans with onion and garlic in olive oil was wonderful and she always served the beans with fresh grated Italian cheese. I also recall jars of antipasto lined up on her countertop. All of the great vegetables came from her own garden and just before we would leave, she always cut a medley of them for us to take home.

“Unfortunately, I never learned from Nona how to make antipasto nor did my mother. I do however, continue to prepare Italian flat green beans like she did and for this entry, I combined her flat bean recipe with a favorite eggplant and bell pepper recipe I created. I also added tomatoes, mushrooms, garbanzo beans, wine, olives and Italian herbs to the mix. I often think of my Nona when making this dish and how those wonderful smells from her kitchen influenced the way I cook today. She would be so proud!”

1 small purple eggplant (about l pound)
salt to sprinkle on the eggplant
1/2 pound fresh Italian flat green beans*
2 tablespoons olive oil, divided
1/3 cup diced red onion
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
2 cloves garlic, minced
3 medium white button mushrooms, sliced
3 Roma tomatoes, diced
1 cup garbanzo beans (canned, well drained)
1/4 cup sliced pitted black olives
2 tablespoons dry white wine
3 tablespoons fresh chopped basil leaves
2 tablespoons fresh chopped oregano
salt, as desired
4 ounces crumbled goat cheese ( Wisconsin preferred)
fresh ground black peppercorns, as desired

*If fresh green beans are unavailable, use 1-cup frozen (thawed) or l can (14.5 ounces), drained.

1. Cut eggplant into 1/3-inch thick rounds. Lightly salt each round on both sides and arrange upright in a large colander with a plate under colander to catch liquid. Let eggplant stand 45 minutes then firmly pat rounds with paper towel to absorb the salt and moisture. Cut rounds into l/3-inch thick cubes. Set aside until needed.

2. Boil beans in salted water to al dente. Drain and cool then cut beans into 1-inch pieces. Set aside until needed.

3. Using a large nonstick skillet with deep sides, heat 1 tablespoon olive oil to hot over medium-high heat. Add onions, bell peppers and garlic to skillet; sauté 2 minutes, stirring frequently. Add mushrooms; stir 1 minute. Add eggplant; drizzle remaining tablespoon of olive oil over eggplant. Stirring frequently, cook eggplant until crisp-tender--about 5 to 6 minutes. Add tomatoes, garbanzo beans, olives, wine and flat beans to skillet; stir together and cook 3 minutes. Reduce heat to medium-low and cover. Cook, stirring occasionally, for 30 minutes. Uncover; stir in basil and oregano and cook uncovered 3 minutes. Remove from heat; salt to taste then transfer mixture to a warm serving bowl. Sprinkle goat cheese over the top and grind fresh peppercorns to taste over the cheese.

2nd Place , Food and Meaning Category
Cauliflower Salad
Rachel Armstrong, Madison , Wisconsin
Makes 4 servings

Salad Ingredients:
1 small head of cauliflower
1 stalk celery
1/2 red onion, chopped fine
1 large green pepper, chopped fine
1 large cucumber, chopped fine
12 green olives, sliced
1/4 cup Italian parsley, minced

Dressing Ingredients:
2 tablespoons fresh lemon juice
1 tablespoon stone ground mustard
1/3 cup olive oil
1 garlic clove, smashed
salt and pepper

1. Place the head of cauliflower on a cutting board. Beginning at the edge, thinly slice the cauliflower, shaving off cauliflower crumbs, until you reach the center core. Rotate the cauliflower and continue slicing all the way around. Then turn the core on its side and thinly slice the top, leaving only the center core remaining. Toss the chopped cauliflower with the celery, onion, green pepper, cucumber olives and parsley.

2. Blend the dressing ingredients together in a small canning jar, shaking to mix well. Pour over the salad and mix together. Let the salad marinade for an hour or so in the fridge before serving.

1st Place , Kids Category
Granola Yogurt Ice Cream Balls with Strawberries
Alyssa Ellis, Rhinelander, Wisconsin
Makes 6 servings

1 pint local fresh strawberries, stems removed and berries rinsed
1/8 teaspoon cinnamon
3 cups vanilla or strawberry yogurt ice cream
1 cup coarsely crushed granola (use one with no dried fruit type such as Natural Ovens Great Granola)
Wisconsin maple syrup

1. Mash half the strawberries in a bowl and slice the remaining strawberries into same bowl. Stir in cinnamon. Put bowl in the refrigerator.

2. Grease the bottom of a cake pan then line bottom with waxed paper to fit pan. Using a spoon, fill a ½ cup measuring cup with yogurt ice cream, pressing the ice cream into the cup. Rinse your hands under very cold water and dry. Loosen the ice cream with the spoon and with your cold hands remove ice cream and quickly roll into a ball. Put ice cream ball into the cake pan and put pan in the freezer. Make 5 more ice cream balls, putting them into the freezer as you make them. Freeze the balls 30 minutes.

3. Pour crushed granola into a small bowl. Take balls out of freezer, one at a time and roll in granola. Put balls back into pan in the freezer as you finish each one. Freeze until firm, about 15 minutes.

4. To serve: Put an ice cream ball in a small dish and spoon the strawberries over the top. Drizzle with maple syrup. “I love this dessert,” says winner Alyssa Ellis.

2nd Place , Kids Category
Sit Upon Sandwich
Mary Claire (age 8)and Caroline (age 6) Mancl
Makes 6-8 servings

From the winners: “Every time we go camping or even if we are just at home, my parents like us to have healthy food. This recipe makes us work for our dinner by exercising first. Everything in this recipe is healthy and we also get to make it ourselves. It is really fun to watch everyone in my family sit down on the sandwich. My dad flattens the sandwich the most! We don't mind walking when we know we have something great to eat when we get home.

“Also, if you don't have all the meat or cheese for recipe, that's okay. You can use whatever you find in the fridge. My mom told me that she also made Sit Upon Sandwiches when she was a kid. She has great memories of these sandwiches and we do too. “

1 large round loaf French or rye bread, unsliced
1/2 cup plain hummus
¼ cup seeds (sesame or any kind you like)
½ cup bean sprouts
3 large tomatoes, sliced
3 ounces thinly sliced salami (about 12 thin pieces)
1/2 pound thinly sliced turkey breast
¼ pound roast beef
8 Swiss cheese slices
8 Cheddar cheese slices
several leaves of red lettuce
1 red onion, thinly sliced
1 large cucumber, thinly sliced

plastic wrap
foil

1. Cut loaf of bread in half horizontally and hollow out the soft bread from both sides, leaving a shell about 3/4-inch thick. (Save the extra bread, you can make bread crumbs some other day.)

2. Spread hummus onto bread shells. Sprinkle seeds and sprouts on top of hummus. On bottom half of bread, layer ingredients at least 3 times until mounded high, beginning and ending with tomatoes. Place top half of bread over mound of ingredients.

3. Wrap entire loaf tightly in plastic wrap, then wrap with several layers of foil. Chill.

4. Here is the fun part: Take the wrapped sandwich on a walk with you. After each quarter mile (or every 5-10 minutes) have each person that is walking with you place the wrapped sandwich on a hard surface (like the sidewalk or a park bench) and SIT ON IT! DO NOT SKIP THIS STEP! This smashes the ingredients together and makes it easier to serve, and, though it sounds strange, this step is what makes the sandwich so delicious!

5. Once you return from your walk, slice the loaf into wedges and serve!

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