Chopped Food Challenge: Garden Kitchen Recipes

August 27, 2022

All the recipes from Chopped Food Challenge Week!

Chopped: Garden Kitchen Recipes

Monday Morning: Htipiti

Ingredients:

8 oz. feta cheese

½ cup roasted red peppers

¼ cup extra virgin olive oil

½ lemon juice

¼ tsp. cayenne

salt and pepper to taste

crushed red pepper flakes to garnish

Directions:

Blend all ingredients until smooth and serve with pita bread.

Monday Afternoon: Vegan Mac & Cheese

Ingredients:

6 carrots

4 yukon gold potatoes

6 TBSP. olive oil

1 ½ cups dairy-free milk

3 tsp. dijon mustard

4 ½ tsp. garlic powder

3 tsp. onion powder

¾ tsp. paprika

1 lemon juice

12 oz. box of elbow pasta

Directions:

Boil chopped potatoes and carrots for 10-15 minutes
Boil pasta according to box instructions, reserve 1 cup of cooking water
Blend carrots, potatoes, olive oil, milk, dijon mustard, garlic powder, onion powder, and lemon juice until smooth and creamy, adding small amounts of reserved cooking water as needed.
Toss pasta with sauce and warm with low heat until ready to serve.

Tuesday Morning: Fruit Salsa

Ingredients:

1 peach

1 cup strawberries

1 cup pineapple

½ lemon juice

Directions:

Dice all fruits and toss together in a small bowl, mixing well. Serve with tortilla chips

Tuesday Afternoon: Veggie Sushi

Ingredients:

1.5 cups of jasmine rice

2 cups water

3 TBSP. rice wine vinegar

2 TBSP. sugar

½ tsp. salt

1 cucumber

1 pepper

1 avocado

4 nori sheets (dried seaweed)

soy sauce, pickled ginger, & wasabi for serving

Directions:

To prepare rice, add water and rice to a medium saucepan and bring to a boil. Once it boils reduce to a simmer and cover for 15 minutes or until water is completely absorbed.
Add vinegar, salt, and sugar to a small saucepan and heat over medium heat, stirring occasionally until sugar and salt are dissolved. Place in a jar and let cool in fridge until rice is ready.
Once rice is done, take off heat and stir in vinegar mixture with a fork. Do not over mix. Rice should be sticky and dry once fully mixed.
Prep veggies by cutting them into thin sticks. If they are too bulky they will not allow the sushi to roll well.
To roll sushi, use a thick towel or sushi rolling board, place a sheet of plastic wrap on top, then a sheet of nori on top. Leave a 1 inch space on an edge empty, and spread a thin layer of rice on the rest of the nori.
Arrange veggies as desired on the bottom ¼ of the sheet, leaving the empty edge at the top. Start rolling sushi from the bottom edge and dampen the empty edge to create the seal.

Wednesday Morning: Banana Sushi

Ingredients:

2 bananas

2 TBSP. sunbutter

1 cup granola or cereal

1 TBSP. chia seeds

1 tsp. chocolate chips

Directions:

Add cereal/granola, chia seeds, and chocolate chips to a gallon ziploc bag and crush with a rolling pin. Pell bananas and chop into 1inch pieces. Evenly spread sunbutter on all sides. Place cereal mixture on a baking tray and carefully roll bananas in mixture to coat.

Wednesday Afternoon: Spinach Tarts

Ingredients:

1 TBSP. olive oil

9 oz. spinach

¼ cup of basil

9 oz. softened cream cheese

2 eggs

4 oz. parmesan cheese

store bought puff pastry

Directions:

Preheat oven to 350℉. Tear spinach and basil, then in a large bowl mix them with the eggs, cream cheese, and parmesan.
Cut store bought puff pastry into 5 inch squares. Stack 2 squares, making a star, and place them gently into a muffin pan. Push them in slightly to fit.
Spoon spinach mixture into the shells and bake for 25 or until dough is golden brown.

Thursday Morning: Fruit Spring Rolls With a Strawberry Lemon Dip

Ingredients:

8 rice paper wrappers

1 kiwi

¼ cup strawberries

¼ cup blueberries

¼ cup raspberries

For Dip:

½ cup plain yogurt

½ cup strawberries

3 sprigs of fresh mint leaves

1 TBSP. honey

1 lemon juice

Directions:

Blend dip ingredients until smooth and set aside.
Fill a small bowl with warm water. Submerge one rice paper wrapper in the warm wrapper for a few seconds. Remove and lay flat on a smooth surface.
Add desired combination of chopped fruits to the middle of the wrapper. Working quickly, fold in the side of the wrapper over the fruit to secure and gently roll until the fruit is covered and the top edge of the wrapper adheres to the spring roll. Serve with the chilled dip.