We recently ran an in-house recipe contest to find the best healthy dish our employees could come up with. Our panel of judges included Chef Lacy Larson, CSR Alex Specht, IS Manager David LaMora, Salesperson Darren Zimmerman, and Buyer Erik Levi. Judges scored each recipe on the
following areas: Creative use of produce, how easy the recipe is to follow, the health benefits
of the recipe, how tasty the recipe sounds, and the presentation of the photographed dish.
In this post we’re going to share some of our favorites from the contest, starting with our winner Kelcy McCully, followed by runners up Mark Brooks, Gregorio Sanchez Cojulum, Phil Davis, Steve Hoffman, & Peter Ross.
by Kelcy McCully
1 Package Fresh Bucatini
1 Butternut Squash
1 Medium Sweet Potato
Grape Seed Oil
Himalayan Sea Salt
Sweet Smoked Paprika
3 Tbsp Unsalted Butter
½ Sweet Onion
1 Large Zucchini
Big Handful Shiitake
Coconut Curry Sauce
Top It Off:
Turn on oven to 425 degrees
Boil the Bucatini noodles
Noodles should take roughly 5 minutes. Continue to stir to keep noodles from sticking. They will most likely be finished first, so drain and transfer the noodles to a large metal mixing bowl.
While water is boiling, cut squash and sweet potato into half inch pieces. Toss with grape seed oil and spread onto half sheet tray. Season to taste with sea salt, chili flakes and paprika. When oven is heated, place tray inside for 10 min, then back in for another 10 min or until squash and potatoes are cooked through. Remove and transfer with excess oil, into the mixing bowl.
During the roasting process, dice your sweet onion. Add onions with butter to your sauté pan on medium heat. Once onions begin to reduce, add your chopped zucchini and mushrooms. Sprinkle with some garlic salt. When mushrooms begin to soften, turn down to low heat and add tomatoes, kale, and chard. Cover pan to steam the greens for a couple minutes. Add two generous tablespoons of coconut curry sauce to vegetables and mix. Once heated through remove from pan and transfer
vegetables into the mixing bowl. Make sure to scrape in all the excess sauce.
Once all three components are together in the mixing
Don’t forget to top off with Manchego cheese!
IT GOOD Fish Tacos
by Mark Brooks
Prep: 15 minutes
Cook: 20 minutes
1/4 cup whole-wheat panko breadcrumbs
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. + a dash of salt
1/8 tsp. + a dash of black pepper
8 oz. raw cod, cut into 4 even pieces
2 tbsp. egg whites (about 1 large egg’s worth) or fat-free liquid egg substitute
1 tbsp. lime juice
1 tsp. honey
3/4 cup shredded cabbage or bagged coleslaw mix
2 tbsp. chopped fresh cilantro
1 tbsp. seeded and chopped jalapeño pepper
Four 6-inch corn tortillas
2 oz. avocado (about 1/2 avocado), cut into 4 slices
Preheat oven to 375 degrees. Spray a 8″ X 8″ baking pan with nonstick spray.
In a wide bowl, combine breadcrumbs, onion powder, and garlic powder. Add 1/4 tsp. salt and 1/8 tsp. black pepper, and mix well.
Place fish in another wide bowl. Top with egg whites/substitute, and flip to coat.
One at a time, gently shake the pieces of fish to remove excess egg, and coat with breadcrumb mixture. Evenly place on the baking pan, and top with any remaining breadcrumbs.
Bake for 8 minutes. Flip fish. Bake until fish is cooked through and coating is slightly browned and crispy, about 8 more minutes.
Meanwhile, in a medium bowl, combine lime juice, honey, and remaining dash each salt and black pepper. Mix until uniform. Add cabbage (or coleslaw mix), cilantro, and jalapeño pepper. Toss to coat and mix.
Microwave tortillas until warm, about 15 seconds.
Top each tortilla with 1/4th of the cabbage mixture (about 2 tbsp.), a piece of fish, and a slice of avocado.
MAKES 2 SERVINGS
Rock Fish with Mango Salsa, Roasted Squash, Sweet Potatoes, and Green Beans with Mushrooms and Onions
By Gregorio Sanchez Cojulum
Rock Fish Ingredients
1 pound of rockfish fillets
salt and pepper
1/4 cup of extra virgin olive oil
Lime wedges, for serving (optional)
Mango Salsa Ingredients
1 peeled and diced ripe mango
1/2 a cup of a finely chopped small onion
2 tablespoons of chopped fresh cilantro
salt and pepper to taste
Juice of 1/2 a lime (about 1 tablespoon)
Roasted Squash and Sweet Potatoes Ingredients
2 peeled and cubed butternut squash
2 peeled and cubed sweet potatoes
1 peeled and chopped medium onion
2 peeled and diced cloves of garlic
3 tablespoons of extra virgin olive oil
1 tablespoon of salt
1 teaspoon of garlic salt
1 teaspoon of onion salt
1 teaspoon of pepper
Green Beans with Mushrooms and Onion Ingredients
2 1/2 pounds of trimmed fresh green beans
2 cups of sliced fresh portobello mushrooms
2-3 minced garlic cloves
4 teaspoons of butter (I recommend using I can’t believe it’s not butter)
1/2 teaspoon of salt
1/2 teaspoon of onion powder
1/4 teaspoon of pepper
(Prep all ingredients first before you start cooking, including completely making the salsa. This will make it easier once you start cooking, since there is more then one side to this dish to cook.
Start cooking the squash and sweet potatoes first, because they take the longest to cook.)
Prep the salsa: combine the mango, onion, cilantro, the lime juice and season with salt and pepper to taste.
Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Peel and chop all the veggies and throw them in a large bowl (the peeling will take a long time with the squash.)
After all the veggies and onion and garlic are in a bowl pour extra virgin olive oil in. Add the seasonings and then stir. Lay out on lined baking sheet. Bake for 20 minutes, then turn veggies over and bake for another 20 minutes. (My veggies usually take anywhere from 35 to 50 minutes). Poke a fork into the veggies they should be soft and not hard anymore (don’t over bake because they’ll get mushy). After you turn the veggies put a large pot of water on the stove to start boiling. This will be for steaming the green beans. The last 10 minutes of when the squash and sweet potatoes are cooking start to prepare the fish to go in the oven.
When the potatoes have about 3 minutes left turn the oven to 425 degrees. Rub the rockfish fillets with salt, pepper, and olive oil, then bake them in the oven for 8 to 10 minutes, depending on size, or until fish can easily be flaked apart with a fork. Serve the fish topped with the mango salsa and a wedge of lime on the side. Once the fish is in the oven start on the green beans, mushrooms and onions.
The water you had put on the stove for the green beans should be boiling at this point. Use a metal or heat resistant strainer to put the green beans in and put a lid on top of them. Steam them for about 5-10 minutes until they get a little softer. (I usually take one out with tongs and taste it to see if it’s getting soft). When the green beans are just about done put the butter and garlic in a fairly large frying pan to heat up. Stir occasionally. Once the butter starts to melt put in the green beans, and onions. Using tongs sauté the vegetables until the onions start getting soft, then add the portobello mushrooms. Be careful–the mushrooms can get slimy and soggy if cooked too long. Add the onion powder, salt and pepper.
Plate the squash and sweet potatoes, the rock fish with salsa and the green beans, mushrooms, and onions. Enjoy!
Philly D’s Magic Meatloaf
by Phil Davis
2lbs Ground Beef
1 Medium Yellow Onion
1 Large Red Pepper
1 and 1/2 head Cauliflower
1/2 lb Crimini Mushrooms
1 Green Onion
(2 cans tomato paste, 1 cup h2o, garlic powder, onion powder, lime zest, apple cider vinegar)
In a large bowl, combine ground beef, eggs, diced onion, diced red pepper, 1/2 head of cauliflower (finely diced in food processor), 1/2 cup Paleo Ketchup, TS of salt.
Combine until fully mixed together careful not to overwork your meat. Form into 4 loaves and cover the top with strips of bacon cut into halves. Place in a baking dish and bake on 375 for 20 – 25 minutes. Temp it to make sure meat is cooked. Turn on Broiler for 5 minutes until bacon is crispy and then add Paleo Ketchup to the top of the loaves and broil on high for another 3 minutes.
In food processor, coarsely chop 1 head of cauliflower, carrot, mushrooms and green onion and then steam over boiling water for 15 – 20 minutes. Add Salt to taste.
On a sheet pan, spread Asparagus out, salt and dress with Balsamic Vinegar and bake for 10 minutes on 375 degrees.
by Steve Hoffman
6 Hass Avocados (halved, seeded and peeled)
2 Limes (juiced)
¼ ts Cumin
1 Onion (yellow or white or sweet, medium size. Diced, small)
1 Serrano Pepper (minced)
1 Cilantro Bunch (chopped)
2 Garlic cloves (minced)
1 ts Kosher Salt
In large bowl combine avocado, lime juice, salt and Cumin. Smash these items together. Once finished fold in the remaining items. Let stand for one hour before serving. Optional: add roasted corn and or diced tomatoes.
Grilled Chili Rellanos with Orange Radish Salad
by Peter Ross
4 Pasilla Chilies cored and seeds removed
8 ounces Mozzarella cheese
8 each radishes
juice and zest of 1 orange
1 jalapeño chopped
1 teaspoon chopped cilantro
1 tablespoon olive oil
Steak seasoning or salt and pepper
Cut the mozzarella into four strips. Place one strip into the cavity of each pasilla chili then grill the chilies on all sides until well charred.
While the chilies are cooking, cut the radishes into little sticks and place in a bowl followed by the rest of the ingredients. Toss to blend the flavors. When the chilies are well charred place on serving plates and top with the orange radish salad and enjoy.