Develop an original recipe using three ingredients from two Market Baskets established by the Culinary Competition Committee. Any additional ingredients can be used in your recipe to produce six portions. Each portion must meet the cost and nutrition guidelines below.

Food Cost

Raw food cost must not exceed $8 per portion. The raw food cost includes all ingredients for the center of plate, sides, sauces, and garnishes. Nutritional Guidelines One portion of the recipe with all ingredients must not exceed these nutritional guidelines.

• Maximum of 700 calories
• Less than 23 grams of fat (maximum of 30% of total calories)
• Less than 750mg of sodium

Market Baskets

Select three ingredients from two Market Baskets. Choose one ingredient from Market Basket A and at least two ingredients from Market Basket B.

Market Basket A

• Catfish, boneless, skinless (fresh or frozen)
• Venison* (flank steak, French rack, or ground)
• Chicken, leg quarters
• Tofu, extra firm

Mystery Ingredient

• To Be Announced at Conference

Market Basket B

• Peaches (fresh or frozen)
• Blackberries (fresh or frozen)
• Figs (fresh** or dried)
• Cauliflower (white, green, purple, and/or orange)
• Dandelion Greens
• Cowpeas (fresh or frozen)
• Wheat Berries (dried)
• Chocolate, dark
• Hot Peppers, fresh (chile pequin or serrano)
• Honey*

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Recipes

Pan-Seared Venison over Cowpea Cake with Blackberry Bordelaise Sauce

Presented by: Chef Brian Dixson & Chef Brianne George
Representing: Geisinger Health

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Honey Lime Chicken Thigh with Mole and Spanish Rice

Presented by: Chef Faith Werling & Chef Michael Secaur
Representing: Adams Health Network

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Venison and Kale Salad

Presented by: Chef Joshua Sabedra & Chef Martin DeCleasha
Representing: Integris Health

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Honey Pecan Catfish

Presented by: Chef Maynor Garcia & Chef Wes Lieberher
Representing: Endeavor Health

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Harissa Crusted Catfish with Wheat Berry Salad

Presented by: Chef Trina Burks & Chef Markayla Vickery
Representing: Bethany Children’s Hospital

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