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2017 Fresh Summit Sensory Experience Contest

1 Table of Contents

Sensory Experience Contest...... 1 Judges...... 2 Judges (Bloggers)...... 8 Recipes...... 11 Black Gold Farms...... 12 Thai Red Potato Summer Roll Crunch Pak...... 13 Apple Rings Flatbread Del Fresco Produce Ltd...... 14 Mini Cucumber Strawberry Boats Domex Growers...... 15 Autumn Glory® Apple Pad Thai Salad Good Foods Group...... 16 Mardi Gras Spring Roll Green Giant Fresh...... 17 Spaghetti Squash Pizza Nests Mann’s Fresh Vegetables...... 18 Mann’s Cauliettes Cheesy “Cauli-Tots” Mucci Farms...... 19 Layered Strawberry and Mango Dip Setton Farms...... 20 Pistachio Chewy Bite Watermelon Pizza Zespri Kiwifruit...... 21 Zespri Kiwi Frui-shi

Fresh Summit Sensory Experience Contest

Exhibitors were challenged to create a recipe with produce featured as the star; a recipe that is kid-friendly, innovative, appealing in aroma, appearance and taste. Over 30 recipes were submitted and the top 10 will be tasted today by more than 40 judges, both adults and children!

Many thanks to all exhibitors who submitted recipes. All recipes can be found on the Fresh Summit website at freshsummit.com/sensory.

Many thanks also to all our judges – adults and children!

1 JUDGES

AmazonFresh Adam Almond Category Leader, Produce , Washington USA

Adam is new to the produce industry. He joined in 2011 as a product manager and has worked across hardlines, media, and consumables businesses launching new categories and leading buying, marketing, and product management teams. Prior to Amazon, Adam was a management consultant with a focus on and CPG industries. He received his graduate degree from George Washington University and undergraduate from University of Arkansas.

Amerifresh Jim Richter President/CEO Scottsdale, USA

Jim has worked in the retail and produce industry for 35 years. During his tenure, Jim fulfilled the positions of Store Director and Produce Buyer for H.E.B., Produce Director for Marsh , and Vice President Produce and Group Vice President Perishables for and Tom Thumb Food Markets. In addition, Jim was the Vice President of Fresh Foods at 7-Eleven and led the development of fresh cut fruits and vegetables for 5600 stores in the U.S. In 1997, Jim was awarded the Inter- national Fresh Cut Promoter of the Year Award. He has also actively supported PMA by serving on the following Boards: Retail Board 1991-1994, PMA Board of Directors 1995-2001, and Center for Growing Talent by PMA Board of Directors 2011-2016. Jim received his business degree from the University of Texas at Austin McCombs School of Business.

2 Coborn’s Brian LaMarche Produce/Floral Merchandising Specialist St. Cloud, USA

Brian has spent 23 years in the grocery industry. He started his career working in Deli department for Erickson’s More 4 in Minnesota. He moved up into Assistant Produce Manager and Produce Manager for the in 1999. In 2007, he moved up to Produce and Floral Merchandising Specialist for the Nash Finch company until 2016. In 2016, he joined Coborn's Inc in St. Cloud Minnesota as a Produce and Floral merchandising specialist. Brian enjoys teaching, training and working with the stores on a daily basis.

Defense Commissary Agency Bridget Bennett Supervisory Category Manager (Produce) Fort Lee, Virginia USA

Bridget has more than 27 years of experience working for the Defense Commissary Agency, where she currently works as the Supervisory Category Manager (Produce), headquartered at Fort Lee, Va. She is responsible for the oversight of DeCA’s produce program, including ensuring the goals and objectives of the agency’s strategic plan are attained in addition to providing technical guidance of produce operations, merchan- dising, and marketing strategies. Because of her expertise and marketing skills she effectively interacts and communicates, both with DeCA personnel and industry. She is the technical advisor to DeCA’s senior leadership on all matters pertaining to produce. Bridget has been married to her own military hero for 37 years and spends as much free time as possible with her 5 grandchildren.

3 Disney Consumer Products and Interactive Media Fabiana Gil Director, Licensing, Disney-Branded Consumables Glendale, California USA

Fabiana grew up in Argentina and spent the first portion of her career in Latin America. She started her career in Ogilvy & Mather, soon moving to different Marketing and Brand Management roles at multinational CPG companies. She then expanded her area of expertise by going into other industries such as Retail/E-Commerce and En- tertainment, while lecturing as a professor in Advertising at Universidad del Salvador. She was a founding partner of Brann Argentina, a CRM and promotions agency, until their top client LVMH recruited her as the marketing lead for the Moet & Chandon’s champagnes and sparkling wines portfolio. Fabiana has spent the last eleven years managing the Licensing P&L for the Food, Health & Beauty business at in the US. She earned her MBA from UCEMA and her undergraduate degree from Universidad del Salvador in Buenos Aires. She enjoys food, wine and cooking, and traveling with her family.

Gelson’s Markets Justin Hill Produce Category Manager Commerce, California USA

Justin began his career over 10 years ago at ’s Fresh & Easy Markets in new product development. Quickly becoming a key member of the produce management team he gained experience in end-to-end , programs and rapid store growth. He has experience managing multiple business units including bakery, prepared foods, floral and his true passion produce. He is an active member of the Floral & Produce Council of Southern California. Currently Justin oversees Produce Category Man- agement for Geslon’s Markets, a regional leader in quality and customer service.

4 Inc. Kip Martin Director of Produce & Floral Merchandising and Training Emeryville, California USA

Kip started his produce career at his family at the age of 14 and this is where his passion for produce began. In 1989, he began with Bel Air Markets and in 2000 became a Produce & Floral Supervisor for Raley’s Supermarkets in Sacramento. After 26 years, he decided to join the Grocery Outlet team as the Director of Produce & Floral Merchandising and Training in November 2015. Grocery Outlet is a third-gen- eration family fun business recognized at the nation’s largest grocery extreme-value retailer with over 285 independently operated stores in California, Idaho, Nevada, Oregon, Pennsylvania, and Washington.

Grocery Outlet Inc. Scot Olson Vice President of Produce & Floral Emeryville, California USA

Scot started his produce career at Northern CA where he spent over 15 years working as Produce Manager, Quality Assurance Inspector and Produce Buyer. Since joining Grocery Outlet Inc. in 2002, Scot has been instrumental in creating and developing the Produce, Floral and Meat programs. Grocery Outlet is a third-gener- ation family run business, recognized as the nation’s largest grocery extreme-value retailer with over 280 Independently operated stores in California, Idaho, Nevada, Oregon, Pennsylvania, and Washington.

Kitchen PLAY Casey Benedict President and CEO Malvern, Pennsylvania USA

Casey is a produce marketing innovator who speaks the language of social media and digital influence so that you don’t have to. She makes it easy for you to boost your brand’s visibility and increase consumer loyalty, with less work and zero frustration on your end. As head honcho at Kitchen PLAY, Casey collaborates with large and local brands alike to bring tremendous ROI to their consumer outreach efforts. 5 Naturipe Jill Overdorf Director Business Development, Corporate Chef Vernon, California USA

Jill is the Director of Business Development for the Value Added Fresh division of Naturipe and Corporate Chef. After attending UMASS-Amherst and graduating with honors from the Culinary Institute of America, she launched her career in New York City by helping to open Osteria del Circo, the sister restaurant of Le Cirque. She has worked as the Executive Sous Chef at the Telluride Film Festival and opening Executive Banquet Chef at The Getty Museum, Brentwood, CA; Executive Chef at DreamWorks Studios, Burbank, CA; Executive Chef at McMurdo Station in Antarctica and Executive Sous Chef at the Ross School in Easthampton, Long Island.

In addition to her position with Naturipe, Jill is a Board member of Center for Growing Talent by PMA and a former board member of the Produce Marketing Association. She is also a member of the Leadership Board of the LA Food Policy Council. Jill is a Board member and volunteer with a of regional animal rescue organiza- tions. She has visited all seven continents and has found many favorite places around the world to eat and cook.

TARGET Corporation Jim Sarcletti Senior Buyer, Target , Minnesota USA

Jim has spent 31 years in the grocery industry. The majority of his career was spent at SUPERVALU. The first 14 years with SUPERVALU was spent in stores, working in depart- ments, managing departments and ultimately managing stores. Jim spent 2 years as a produce field specialist and then 11 years as Director of Produce and Floral in three different areas. Three years with , three years with Save-A-Lot and then five years with SUPERVALU’s West region. Jim transitioned to Target earlier this year, taking on the role of Senior Buyer. In his spare time, Jim enjoys competitive BBQ’ing along with playing tennis and skiing.

6 Sysco Nancy Johnston Senior Sales Manager Houston, Texas USA

Nancy Johnston was born in The Salad Capital of the World, Salinas, California. She has spent the last 27 years working in all aspects of the produce business starting in the research lab of Bud Antle. From there she went to working directly for growers, ship- pers and on to becoming a broker. Nancy has spent the last 18 years working for Sysco Foodservice, the last eleven of these she has been at the Corporate Office in Houston.

Wal-Mart Stores, Inc. Ronald G. McCormick Senior Director, Global Produce Sourcing Bentonville, Arkansas USA

Ronald (Ron) G. McCormick has been with Wal-Mart since 1995. He spent 10 years as Vice President / Divisional Merchandise Manager for Produce & Floral. Prior to joining Wal-Mart, Ron was with , , and Brothers Complete Food Centers. McCormick earned a B.A. in Business Administration at the University of Michigan - Flint, and attended Aquinas College in Grand Rapids. In his current role, he focused on issues around locally grown produce, organics, and re-usable plastic containers in the supply chain. McCormick has served on the National Mango Board, the boards of the Produce for Better Health Foundation and the United Fresh Produce Association, as well as chair- ing committees for the Produce Marketing Association. McCormick and his wife, Angie, have been married for over 40 years. They have two daughters Haley McCormick and Mallory McCormick Lowe, who also live in NW Arkansas with their families.

7 JUDGES (BLOGGERS)

COOKtheSTORY Christine Pittman Founder and Manager cookthestory.com : @cookthestory Twitter: @cookthestory Instagram: @cookthestory Pinterest: @cookthestory

Christine Pittman is a professional jack-of-all-trades in the online food world doing photography, recipe development, writing, editing, videography and more. Her work has appeared in numerous well-known online and print publications with the bulk of her creativity showing up on her two websites COOKtheSTORY.com and TheCookful.com. Christine loves food and loves sharing her ideas with the world.

Girlfriends With Goals Aida Ingram CEO/ Writer girlfriendswithgoals.com Facebook: @girlfriendswithgoals Twitter: @aidajingram Instagram: @aidajingram Pinterest: @aidajingram

Adia Ingram is a busy mom, wife, and entrepreneur who loves teaches women how to live happy, healthy and whole. She loves eating, cook and discovering how to turn simple ingredients into healthy masterpieces that people love.

Little House Big Alaska Laura Sampson Creator, Little House Big Alaska littlehousebigalaska.com Facebook: @LittleHouseBigAlaska Twitter: @LttlHouseBigAK Instagram: @littlehousebigalaska Pinterest: @LttlHouseBigAK

Laura Sampson is on a mission. A lifelong Alaskan, she wants the entire world to know that there’s more to Alaska than snow, hockey and polar bears. Laura shares about real life in Alaska, recipes, food, farms and other family topics on her blog Little House Big Alaska.

8 Mirlandra’s Kitchen Mirlandra Neuneker Blogger mirlandraskitchen.com Facebook: @mirlandraskitchen Twitter: @mirlandra Instagram: @mirlandraskitchen Pinterest: @mirlandra

Mirlandra Neuneker is the recipe developer, photographer, and entrepreneur behind the popular comfort food blog, “Mirlandra’s Kitchen.” Between adventures with her family, she works to build an online kitchen that teaches basic cooking skills while inspiring readers to conquer dinner time and live with courage. She lives in Boise, ID with her husband and son.

Real: The Kitchen and Beyond Heather McCurdy Publisher realthekitchenandbeyond.com Facebook: @RealTheKitchenandBeyond Twitter: @HeatherLMcCurdy Instagram: @heatherlmccurdy Pinterest: @heatherlm4

Heather McCurdy publishes Real: The Kitchen and Beyond where she shows women how to savor life with their families in the kitchen, around the table, and on the road with any budget. She is passionate about bringing the farm to the table and loves encouraging her readers to think past the recipe so they can savor the full journey of their food.

Rican Vegan Desiree Rodriguez CEO and Content Creator ricanvegan.com Facebook: @ricanvegan Twitter: @thericanvegan Instagram: @ricanvegan Pinterest: @ricanvegan

After switching to a plant-based diet for health reasons, Desiree Rodriguez missed eating the Puerto Rican dishes her family would make that were delicious but not the healthi- est. She wanted to help others create delicious plant-based meals without sacrificing the flavor so she created the food blog Rican Vegan. Desiree creates healthy plant-based versions of traditional Latin dishes for her blog and inspires more people to make the switch and experience the health benefits for themselves while enjoying flavorful food at the same time.

9 Southern From Scratch Aimee Broussard Cookbook Author/Food Blogger southernfromscratch.com Facebook: @SouthernfromScratch Twitter: @aimeebroussard Instagram: @aimeebroussard Pinterest: @aimeelbroussard

Described as an accidental entrepreneur with a penchant for porches, Aimee Broussard is a crafter, baker, apron maker....and award winning cookie creator. She believes the best things in life are created from scratch, sprinkled with creativity and include an extra heaping of love. She is the author of The Traveling Apron Cookbook, Picnics, Potlucks & Porch Parties and is a monthly contributor for inRegister Magazine.

Yoli’s Green Living Yoli Ouiya Chief Eco Officer yolisgreenliving.com Facebook: @yoliouiya | @yolisgreenliving Twitter: @yoliouiya Instagram: @yoliouiya Pinterest: @yoligreenliving

Yoli Ouiya is a driving force in the Global Sustainability and Wellness movement who’s interest in sustainability and wellness began with her desire to improve her personal health and culminated in becoming certified in Plant-Based Nutrition. Yoli was nationally recognized as the “Queen of Green” by Black Enterprise Magazine, identifying her as a go-to social media presence for “green” insights. Most recently Yoli was selected as one of forty global leaders accepted into Yale’s inaugural Sustainability Leadership Summit.

10 2017 Top 10 Sensory Experience Contest Recipes

Black Gold Farms Thai Red Potato Summer Roll Page 12

Crunch Pak Apple Rings Flatbread Page 13

Del Fresco Produce Ltd. Mini Cucumber Strawberry Boats Page 14

Domex Superfresh Growers Autumn Glory® Apple Pad Thai Salad Page 15

Good Foods Group Mardi Gras Spring Roll Page 16

Green Giant Fresh Spaghetti Squash Pizza Nests Page 17

Mann’s Fresh Vegetables Mann’s Cauliettes Cheesy “Cauli-Tots” Page 18

Mucci Farms Layered Strawberry and Mango Dip Page 19

Setton Farms Pistachio Chewy Bite Watermelon Pizza Page 20

Zespri Kiwifruit Zespri Kiwi Frui-shi Page 21

11 Black Gold Farms Booth 4436

Thai Red Potato Summer Roll

Another REDVENTUROUS way to serve red potatoes, these summer rolls with sweet dipping sauce are loaded with veggies to make a delicious lunch, appetizer or snack.

Ingredients Peanut Sauce Summer Rolls 1/3 cup smooth natural peanut butter 2 Black Gold Farms Red Potatoes 2 tbsp soy sauce 2 tbsp lime juice 12 large rice paper wrappers 1 tbsp brown sugar 1 cup matchstick carrots 1 tbsp sriracha hot sauce 1 cup matchstick cucumbers 1 clove garlic, minced 1 cup shredded red cabbage 2 tsp minced fresh ginger 1 cup sliced red pepper 1 cup shredded lettuce 1/3 cup packed fresh mint leaves 1/3 cup packed fresh Thai basil leaves

Instructions Summer Rolls 1. Cut potatoes into twelve 3- x 1/2- x 1/2-inch batons; place in large saucepan with enough salted cold water to cover. Bring to boil over medium-high heat; cook for about 8 minutes or until tender. Drain well and let cool completely. 2. Working with one rice paper wrapper at a time, soak in hot tap water for about 10 seconds or until pliable; carefully transfer to damp kitchen towel. Arrange red potato batons down along center of wrappers, leaving space on both sides. Top with some carrots, cucumbers, cabbage, red pepper, lettuce, mint and basil. 3. Firmly fold bottom half of each wrapper over filling, fold in sides and roll up to completely enclose filling. Cover tightly with plastic wrap; refrigerate for up to 2 hours. Cut rolls in half. Peanut Sauce 1. Whisk peanut butter with 1/4 cup boiling water until smooth. 2. Stir in soy sauce, lime juice, sugar, sriracha hot sauce, garlic and ginger. Serve with rolls. Tips: For a chunky peanut sauce, use crunchy peanut butter. Substitute fresh cilantro for Thai basil or mint leaves if desired.

Serves: 12

12 Crunch Pak Booth 5429

Apple Rings Flatbread

Spice up pizza night with a “build your own” Apple Rings Flatbread. Made with simple, wholesome ingredients, our Apple Rings Flatbread features a mouthwatering Apple Pepper Jelly topped with goat cheese, prosciutto…or any of your favorite toppings! Easy to follow directions make this a stress-free recipe that will please your picky eaters and satisfy taste buds.

Ingredients Apple Pepper Jelly Flatbread Dough 11/4 cup granulated sugar 3 cups all-purpose flour 11/2 bell peppers, 2 red, 2 green, 2 orange 13/4 tsp Kosher salt 1/4 cup cider vinegar 1/2 tsp yeast 1 jalapeño pepper, seeded 11/2 cups water 2 tsp garlic, chopped 1 bag Crunch Pak Apple Rings

Instructions 1. In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 8-14 hours, or overnight. 2. Place dough onto a heavily floured surface and shape into a ball. Divide into 6 equally divided pieces. Roll out each piece individually until it is about 6 inches in diameter, sprinkling with flour as needed. The dough doesn’t need to be perfectly circular. Place floured flatbreads on a parchment lined pan. Lightly brush one side with oil. 3. Preheat grill or grill pan to 350°F or higher. Place flatbread on grill, oiled side down. The flatbread will begin to puff slightly and edges may char. Adjust the flame as needed to toast but not burn the flatbread. Brush the exposed side with oil. When the flatbread will release from the grill, flip it over and grill the other side. Remove flatbread from the grill and set aside for topping. Tips: fresh herbs, garlic and other spices may be added to the dough or the oil before grilling. For a crispier flat- bread, reduce the temp and grill longer, toasting until crisp. For a chewier flatbread, use dough 1/2 thick and grill on high heat, turning quickly.

Apple Pepper Jelly 1. Deseed and rough chop all peppers. In a food processor, blend peppers and vinegar together until crushed and chunky but not entirely pureed smooth. This may need to be done in batches depending on the size of your machine. 2. Transfer pepper and vinegar mixture to a heavy bottomed pot, add sugar and garlic. Over medium high heat, stir regularly until sugar is completely dissolved. 3. Bring to a rolling boil for 1 minute. Skim off any foam from the top, this is a by-product of the natural waxes in the pepper skin and if stirred in, may make your final product more bitter. Gently place apple rings into the pepper mixture and cook for 8 minutes until apples are soft. Tip: apple juice can be added to the pepper jelly mixture for more flavor.

Assembly: Gently brush apple pepper jelly mixture in a light layer on top of the grilled flatbread. Place apples in your favorite pattern on top of the flatbread and add additional suggested toppings to taste.

13 Del Fresco Produce Ltd. Booth 2551

Mini Cucumber Strawberry Boats

The combination of DelFrescoPure® Mini Crunchers Cucumbers™ with sweet YES!Berries Your Everyday Snack!™ strawberries and tangy feta cheese, makes a great appetizer for your next gathering. These mini boats are refreshing and a great crowd pleaser.

Ingredients 12 Mini Crunchers Cucumbers™ 1 package YES!Berries Your Everyday Snack!™, finely diced 1/4 cup feta cheese, crumbled 1 tbsp balsamic glaze

Instructions 1. Wash, pat dry and cut mini cucumbers in half lengthwise. 2. Remove mini cucumber seeds with a metal measuring spoon and place onto a plate. 3. Sprinkle feta cheese and strawberries over mini cucumber boats. 4. Cover and set in refrigerator until ready to serve. 5. Drizzle balsamic glaze before serving.

Serves: 24 boats

14 Domex Superfresh Growers Booth 753

Autumn Glory® Apple Pad Thai Salad Juicy and crisp Autumn Glory apples create the “noodle” base in this sweet and savory Pad Thai inspired salad. Almond butter and edamame add a protein kick for a balanced office or school lunch.

Ingredients Salad Dressing 2 Autumn Glory apples 2 tbsp fresh lime juice 1 orange 1 tbsp coconut aminos 1/2 carrot, matchstick cut 1/2 tbsp honey 1/4 red bell peppers, matchstick cut 1/4 - 1/3 cup almond butter 1/4 yellow bell peppers, matchstick cut 1 tsp fresh ginger, grated 1/2 cup red cabbage, chopped 1/4 cup coconut water 1/2 cup edamame, shelled 1/4 cup cilantro

Instructions 1. Whisk dressing ingredients together. Use more coconut water, if desiring a thinner consistency. 2. Juice the orange, and pour into a separate bowl. Spiralize Autumn Glory apples and immediately put the noodles in the bowl with orange juice. Make sure to completely coat noodles to prevent browning. If you do not have a spiralizer, chopping the apple works as well. 3. Mix apple noodles, carrots, bell peppers, and cabbage together in a bowl. Top with shelled edamame. Drizzle with almond butter dressing, and garnish with chopped cilantro.

Tip: If you don’t have coconut aminos, tamari or liquid aminos works well too.

Serves: 1 large personal salad.

15 Good Foods Group Booth 4864

Mardi Gras Spring Roll

Not only is fruit leather a fabulous fruit and veggie-based travel or lunchbox snack, it’s also best when made with soft, ripe produce that might otherwise go unused.

Ingredients Vegetable Marinade 1 bottle (8 oz) of GOODFOODS™ Asian Ginger Dressing 1 cup rice-wine vinegar (not seasoned) 8 rice-paper wrappers 1 tsp sea salt 1 pack (8 oz) Vermicelli rice noodles 1 tbsp cane sugar 1 cup cool water 1/4 tsp red pepper flakes

Vegetables Noodle Sauce 1 ripe Haas avocado, sliced thin lengthwise 2 tbsp low-sodium tamari soy sauce 1 cup jicama, coarsely grated 1/4 tsp toasted sesame oil 1 medium carrot, coarsely grated 1 cucumber, peeled and seeded, julienned 1 red bell pepper, stem and seeds removed, julienned 1 yellow bell pepper, stem and seeds removed, julienned 1 medium head of red cabbage, thinly shredded 1 cup fresh cilantro, julienned 1/4 cup fresh mint, julienned

Instructions 1. In a medium bowl, combine rice vinegar, water, sea salt, cane sugar and red pepper flakes stirring until sugar and salt are dissolved. Add thinly shredded red cabbage, coarsely grated jicama, and carrot; mix well and marinate for 30-60 minutes. 2. In a medium pan, cook Vermicelli rice noodles according to package directions and cool under running cold water. Once chilled, combine Vermicelli rice noodles with toasted sesame oil and low-sodium tamari soy sauce completely coating the noodles. Set aside. 3. Drain the marinated cabbage, carrot, and jicama mixture and combine with Vermicelli rice noodles. Add the cilantro and mint and mix well. 4. Prepare rice-paper wrappers according to package directions, dipping one rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface. 5. To assemble spring rolls place ½ cup noodle and vegetable mixture in the center of each wrapper. Place 3-4 pieces each of remaining ingredients (avocado, cucumber, red and yellow pepper) in the center of wrapper. 6. To fold rolls, press down on filling, fold the bottom of each wrapper over filling, then fold in sides. Roll tightly. Press edges to seal. If rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel. 7. To serve, cut rolls crosswise in half. Add GOODFOODS™ Asian Ginger Dressing.

16 Green Giant Fresh Booth 1045

Spaghetti Squash Pizza Nests Spaghetti squash is a great substitute for pasta, but the uses don’t stop there. The mild flavor of spaghetti-like squash makes it incredibly versatile to use in a variety of recipes. Spaghetti Squash Pizza Nests combine squash, marinara, cheese and pepperoni to make tasty bite-sized treats. These noodle nests are a savory fusion of pizza and spaghetti, but without all the calories!

Ingredients 1 bag (16 oz) Green Giant™ Fresh Spaghetti Squash 1 cup pizza sauce 12 slices pepperoni, chopped 1 tsp garlic salt 2-3 tsp Italian seasoning 1 cup mozzarella cheese, shredded

Instructions 1. Heat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray. 2. Prepare spaghetti squash according to Steam in Pack directions. Place on paper towels, let cool 10 minutes. Squeeze extra moisture from spaghetti squash and pat dry. 3. Place cooked squash in medium mixing bowl. With fork, smash against side of bowl, breaking squash into stringy spaghetti-like fibers. Stir in pizza sauce, pepperoni, salt and seasoning. 4. Spoon about 2 tbsp squash mixture into each mini muffin section, filling cup. 5. Top with cheese and bake 13-15 minutes until set and cheese is melted. Cool 2 minutes in pan. Remove to plate and serve immediately.

Serves: 18 pizza nests

17 Mann’s Fresh Vegetables Booth 707

Mann’s Cauliettes® Cheesy “Cauli-Tots” The “Cauli Tots” are baked, not fried and taste amazing. A healthy option for kids and adults and easy to prepare!

Ingredients 1 bag (14 oz) Mann’s Cauliettes®, microwaved in bag, seam up, 4 minutes 1 egg 1 cup mozzarella cheese, shredded 2 tbsp Parmesan cheese, grated 1 tsp Italian seasoning (or 1/2 tsp each dried oregano and basil leaves) 1 tsp baking powder 1/4 tsp garlic powder 1/4 tsp salt

Instructions Pre-heat oven to 375°F. Spray a mini muffin tin with spray oil. Mix all ingredients together well and portion amongst mini muffin tin. Bake for 20 minutes until golden brown. Serve warm with a marinara sauce or any other favorite dip.

Serves: 6

18 Mucci Farms Booth 5229

Layered Strawberry and Mango Dip This refreshing dip is easy to make with our Smuccies™ Sweet Strawberries. It can be served in one bowl or fun little individual cups.

Ingredients Dip Salsa 250 gram block cream cheese, softened 1 pint Mucci Farms Smuccies Sweet Strawberries, 1/3 cup vanilla yogurt washed and crowns removed 1 tbsp liquid honey 6 fresh Mucci Farms Naked Leaf Living Basil leaves 1 tsp lime zest (optional) 1 tsp lime juice 4 fresh mint leaves (optional) 135 grams cinnamon pita chips 1 medium sized, ripe mango, peeled and seed removed 1 tsp fresh lime juice

Instructions 1. To make salsa, combine all ingredients, stirring gently to combine. 2. To make dip, place all ingredients in a food processor and blend until smooth. Cover and refrigerate until ready to assemble dip. 3. To assemble, place 1/3 of the salsa into the bottom of a glass bowl. Carefully spoon 1 of the cream cheese mixture over the salsa and spread evenly. 4. Top with another 1/3 of the salsa. Repeat with the remaining cream cheese mixture, and top with the balance of salsa. 5. Cover and refrigerate until ready to serve with cinnamon pita chips.

19 Setton Farms Booth 3201

Pistachio Chewy Bite Watermelon Pizza This Watermelon Pizza with Pistachio Chewy Bites recipe combines creativity with eating. This is a recipe made for those with a sweet tooth with their eye on healthy fruits! A simple, fresh watermelon topped with delicious fruits and vegan goodies is what makes this dish so unique and delicious.

Ingredients 1 large organic seedless watermelon Assorted seasonal fruit (kiwi, berries, mango, bananas) 2 tbsp fruit jam 3 Setton Farms Pistachio Chewy Bites, diced 1/4 cup assorted nuts and dried fruit 1 tsp shredded coconut 1 tsp vegan sprinkles 2 tbsp vegan vanilla or berry yogurt 2 tsp dark chocolate syrup

Instructions 1. Slice center of watermelon into a large round about 2 inches thick. Cut round into wedges like a pizza. 2. To each slice of watermelon, add either yogurt or jam. 3. Top with desired variety of fruit, Pistachio Chewy Bites, and remaining toppings in different patterns, making each piece colorful and unique. Enjoy right away.

Serves: 4-6

20 Zespri Kiwifruit Booth 901

Zespri Kiwi Frui-shi

A twist on traditional sushi, Zespri Kiwi Fru-shi features our tropical-sweet SunGold Kiwifruit and our tangy- sweet Green Kiwifruit into a sweetened rice sushi roll with toasted coconut.

Ingredients 1 can (12 oz) coconut milk 1 cup water 1 cup Jasmine rice 1 vanilla bean, halved, seeded 2 Zespri Green Kiwifruit, peeled, quartered 2 Zespri SunGold Kiwifruit, peeled, quartered 11 cups sweetened coconut, flaked, toasted

Instructions 1. Preheat oven 350ºF. Spread coconut on baking pan. Bake 5 to10 minutes, tossing occasionally, until toasted. Set aside. 2. Blend coconut milk, water, rice, vanilla bean and seeds in medium saucepan. Bring to boil over medium high heat. Reduce heat and simmer for 25 to 30 minutes, stirring frequently, until rice is tender and liquid is absorbed. Remove vanilla bean and drain off excess oil. Refrigerate 2 hours or until chilled. 3. Place 20x10-inch piece plastic wrap on counter top. Place rice on plastic wrap and spread into 14x6-inch rectangle. Place 1 Green Kiwifruit and 1 Zespri SunGold Kiwifruit quarter down center of rice. 4. Using plastic wrap, start at long end of rice and roll into 14-inch cylinder. Press two ends together tightly, completely surrounding fruit. Wrap tightly and refrigerate 2 hours or until chilled. 5. Remove plastic wrap and roll sushi in toasted coconut, pressing to coat. Trim sushi ends, slice and serve.

Serves: 4

21 Thank you to our Sponsor

Apio, Inc. is one of the largest shippers of fresh-cut vegetables in North America. Our company has long been focused on providing the best products possible to consumers by using our proprietary harvesting techniques as well as sophisticated packaging formats to preserve product freshness naturally. Like our commitment to sustainability, this emphasis on quality and innovation reflects the core values that inspire everything we do. Our Eat Smart brand can be found in the refrigerated produce section of local grocery stores or in club stores within the U.S. and .

To view all the delicious recipes submitted for the Sensory Experience Contest, visit freshsummit.com/sensory or scan the QR code.