Fruit Macedonia

Ambrie Gardner Junior Fruits & Vegetables Armstrong THIRD PLACE Honey Mint Melon Salad 2 Cups balled or cubed watermelon 2 cups balled or cubed cantaloupe 2 Cups balled or cubed honeydew 3 tablespoons fresh lemon juice 3 tablespoons honey 1/2 fresh vanilla bean, slice open, and flecks scraped out Pinch of sea salt 1/4 cup fresh minced mint, plus more for garnish (you can substitute other melons if you like) 1. In a large bowl, stir together the watermelon, cantaloupe, and honeydew. set aside . 2. In a small saucepan, combine the lemon juice, honey, vanilla flecks and sea salt. Warm over low heat until just combine. ( over heating honey kills healthy enzymes in it.) 3. Pour the dressing over the melon mixture, and toss to coat. Add the mint and toss again to combine. 4. Refrigerate for at least 30 minutes, but preferably closer to 2 hours before serving . Kylee Stavenhagen Junior Fruits & Vegetables Armstrong Carrot-Marshmallow Ambrosia Ingredients: 4 Cups Shredded Carrots 1/4 Cup Lemon Juice 1 (3 1/2 - ounce) Can Flaked Coconut 1 1/2 Cups Mini-Marshmallows 1 Cup Chopped Orange Sections 1/4 Cup Mayonnaise 1/2 Cup Commercial Sour Cream 3 Tablespoons Honey Combine first 5 ingredients, tossing gently. Combine mayo, sour cream and honey; mix well. Add to carrot mixture, stirring gently until well coated. Can be served on lettuce if desired. 6 to 8 servings Mckenna Weekes Junior Fruits and Vegetables Briscoe County Nanny's Salad Ingredients: • I 20 oz can of chunk pineapple • 1 30 oz can mandarin oranges • I cup sour cream • 2 cups small marshmallows Directions: I. Drain fruit well and discard juice. 2. Fold all ingredients together and serve Prep time is 10 minutes Serves 6 to 8 Naomi Bradbury Junior Fruits & Vegetables Carson Israeli Salad INGREDIENTS 2 extra large tomatoes 1 English cucumber 1/2 sweet yellow onion 1 red bell pepper 1 yellow bell pepper 1 cup chopped fresh herbs (Italian parsley, mint and cilantro mixed) Zest of 1 lemon Juice from 1/2 lemon or add more to taste 4 tablespoons of olive oil Salt and pepper to taste DIRECTIONS Chop the first 6 ingredients to a very small fine dice.(the smaller the better) Place in a large bowl and toss with remaining ingredients. Taste and add lemon and salt to your liking. Serves 4-6 Name: Bailey Page Junior Fruits & Vegetables Collingsworth Sweet and Spicy Korean Cauliflower Ingredients: 1 medium head of cauliflower, thick core and outer leaves removed, sliced into bite-sized pieces 3 cloves garlic, minced 1 inch piece of ginger, peeled and grated on a microplane or minced 1 1/2 tablespoons gochujang 1 1/2 tablespoons soy sauce or tamari 2 teaspoons rice vinegar 1 1/2 teaspoons toasted sesame oil 1 1/2 teaspoons honey or brown sugar 2 scallions, both white and green parts, trimmed and sliced into 1/4 -i nch pieces neutral oil for roasting the cauliflower, such as canola or grapeseed Instructions: 1. Preheat oven to 425°F. Add the garlic, ginger, gochujang, soy sauce or tamari, rice vinegar, sesame oil , and honey or brown sugar to the bowl of a food processor (or blender or stick blender) and puree until smooth. 2. In a large mixing bowl , toss the cauliflower with neutral oil to coat it. Spread it out in a single layer on a baking sheet and sprinkle with salt (use restraint here, you want to season the vegetable, but there's plenty of saltiness in the sauce). 3. Roast for 25-30 minutes or until deeply browned . Toss with the sauce in a large bowl. Top with scallions. Makes 4 servings as a side or 2 as main dish Prep time- 10 minutes Cooking time- 25 minutes Audri Schumacher Junior [3 Fruits & Vegetables [:I Dallam (:] SECOND PLACE 2019-20 Food Show Recipe Mexican Salad 1 bunch of fresh cilantro 4 small Roma tomatoes 1 small lime 1 tablespoon ol ive oil salt and pepper Rinse cilantro and tomatoes. Chop cilantro and dice tomatoes. Place in a salad bowl. Cut the lime in half and juice it. Pour the juice and olive oil over the salad. Add a dash or two of salt and pepper, and then stir. Serve as a side with Mexican food such as tacos, fajitas, or enchiladas. Colt Pittman Junior Fruits & Vegetables County-Select One FIRST PLACE Sweet Potato Casserole Ingredients: 3 cups mashed baked sweet potatoes 1 stick oleo melted 1/2 cup milk 2 eggs 1/2 cup brown sugar Directions: Mix together and put in casserole dish. Cover with the following: 1 cup pecans 1/2 cup flour 1/2 cup brown sugar 1/2 stick oleo Bake 325-250. Test as you would a cake. Santiago Cano Junior Fruits & Vegetables Moore Mexican Salad Ingredients: 2 Tomatoes, diced 1/2 Onion, diced 1 Cup Black Beans 3 pieces of of cilantro with stems, chopped Salt and pepper to taste 1 Cup of Nopales Boil water and cook nopales until tender, drain and put to the side to cool. Dice tomatoes and onions, chop cilantro, and mix into a 1 quart container. Add black beans and salt and pepper. Toss in nopales, mix well, and enjoy. Makes 6 servings (1/2 cup per serving) Taylor Larkin Junior Division Fruits and Vegetables Italy Fruit Macedonia Ingredients: l. 1 lb fresh strawberries, chopped 2. 12 oz fresh raspberries 3. 12 oz fresh blueberries 4. 12 oz red grapes, sliced into halves 5. 4 kiwis, peeled and chopped 6. 1 pinch of salt Dressing: l. 4 T lime juice (fresh) 2. 4 T sugar 3. 10 T water 4. 1 T lime zest Instructions: 1. Add all fruit to a large bowl, add a pinch of salt. 2. In a small mixing bowl, whisk together the lime juice, sugar, water, and lime zest. 3. Pour over fruit and toss to evenly coat, refrigerate several hours or overnight. Brooklyn Callis Junior Fruits & Vegetables Randall Parmigiano Zucchini Bastoni 3 zucchinis 4 tsp extra virgin olive oil 2 tbsp grated parmesan 1/4 cup panko bread crumbs Garlic salt 1. Preheat oven to 375 2. Cut the zucchini in half, then cut each half into 6 pieces lengthwise. 3. Place zucchini in a dish, drizzle with olive oil. Use a basting brush to spread Olive oil evenly onto zucchini slices. Sprinkle garlic salt onto zucchini. 4. Bake at 375 for 15 minutes or until zucchini is tender. 5. Once zucchini is tender, sprinkle with breadcrumbs and parmesan. 6. Broil for 5 minutes or until golden on top and the zucchini is tender crisp i.e. just cooked . Hayden Vernon Junior Fruits & Vegetables Randall County Strawberry Banana Cheesecake Salad Ingredients: 1 (8-ounce) package cream cheese, softened 1 (3.4 ounce) package instant cheesecake pudding, unprepared 1 cup heavy cream ¼ cup powdered sugar 2 tsp vanilla extract 2 pounds strawberries, hulled and sliced 3 medium bananas cut into coins 2 tbs fresh lemon juice Instructions: In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue and it will loosen up. Add dry pudding mix. Beat until well combined. With mixer running, slowly add heavy cream, powdered sugar, vanilla extract to the cream cheese mix. Mix until it becomes a smooth mixture and all of the cream has combined into the cream cheese. Whip until smooth. In a large bowl, combine sliced strawberries, banana coins and lemon juice. Stir until all the fruit is coated with lemon juice. Gently fold the cheesecake mixture into fruit. Chill until ready to serve or serve immediately. Hayden's Note: To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy! · .

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