High school culinary teams challenged with greens

By Margie Mansure (reporter@mountaintimes.com)

Article Published: May. 8 | Modified: May. 8
High school culinary teams challenged with greens

The first-place greens culinary contest winners are, from left, Jessye James, Alexis Watson, Elizabeth Rawls, Lillie Smith, Sarah Virginia, Alex Wetmore, David Brown, Rachel Foutz and Rebecca Rice.

Photo submitted

As part of Greening My Plate Week, Watauga High School’s Foods II Enterprise class experimented with recipes featuring kale and Swiss chard. Four teams were charged with locating creative recipes and tweaking ingredients for the contest.

More than 70 faculty and staff served as judges, rating each recipe on flavor, appearance and creativity. Two groups had the same exact score, placing first. The fettuccine with sausage and kale recipe was published last week.

The other first place recipe is:

Kale and Portabella Pizza

1 large head roasted garlic (this takes about 45 minutes, so do it beforehand)
2 tablespoons olive oil, divided
Salt and pepper to taste
1 large portabella mushroom, thinly sliced
3 cups torn kale leaves (not tightly packed)
1 prepared pizza crust or about 10 oz. pizza dough, rolled into 13-inch circle (or less dough for a thinner crust, more for thicker)
1 cup shredded mozzarella cheese

Preheat oven to temperature indicated on pizza crust package or, if you’re using dough, preheat to 450 degrees. Place pizza stone or baking sheet in oven. Remove roasted garlic cloves from skins and place in small bowl. Add 1 tablespoon of olive oil and mash with fork until smooth. Season with salt and pepper. Set aside.

Heat remaining olive oil in a large skillet over medium-high heat. Add mushroom slices and cook until softened, 3 to 5 minutes. Add kale and cook until wilted, about 3 minutes more. Remove from heat and season with salt and pepper.

Place pizza crust on parchment paper. Spread roasted garlic sauce onto crust, leaving a 1-inch edge on all sides. Top with half of cheese, mushrooms and kale, then remaining cheese. Carefully transfer pizza on parchment paper to pizza stone or baking sheet. Bake for time indicated on crust package or 10 to 15 minutes if using dough, or until crust is golden brown and kale is just beginning to crisp.

Taken from: http://ohmyveggies.com/recipe-portabella-kale-pizza-with-roasted-garlic-sauce/

The second-place recipe is:

Swiss Chard Skillet Supper with Tomatoes, Corn, Feta, Fresh Dill & Toasted Walnuts

1 tablespoon olive oil
1 onion, chopped
2 teaspoons minced garlic
1 bunch Swiss chard, stems and heavy ribs cut off and chopped (set aside the leaves)
2 tablespoons vegetable broth
1 ear corn, cut off of cob
Swiss chard leaves, stacked three at a time, rolled into fat cigars cut into small pieces crosswise and lengthwise
Salt and pepper to taste
1 cup halved cherry tomatoes
3 tablespoons minced fresh dill
2 1/2 tablespoons sriracha, 2 tablespoons soy sauce
1 ounce (about 1 square inch) feta, crumbled
2 tablespoons chopped toasted walnuts

Heat oil in a large skillet until shimmery. Add onion, garlic and chard stems and cook, stirring occasionally until beginning to soften; cover and cook 5 minutes more, adding a little stock if needed to prevent scorching.

Add chard leaves, corn kernels, broth, sriracha, soy sauce, salt and pepper. Cover and cook until chard leaves are cooked but still bright green and tender, about 5 minutes. Stir in tomatoes and 2 tablespoons dill. Taste to adjust seasoning and cook until tomatoes are warmed through and just beginning to release their juices. Top with feta, 1 tablespoon dill and walnuts. Serve, and savor, immediately.

Adjusted from: http://kitchen-parade-veggieventure.blogspot.com/2012/09/swiss-chard-skillet-supper-recipe.html

Margie Mansure, M.S., R.D. is a registered dietitian/nutritionist and extension agent with N.C. Cooperative Extension. She offers personalized classes to improve the health of citizens in Watauga County through worksites, schools and community groups. For more information, email margie_mansure@ncsu.edu, or call (828) 264-3061.

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