2016 Fresh Summit Sensory Experience Contest

Table of Contents

Sensory Experience Contest...... 2 Judges...... 3 Recipes...... 11 Andy Boy...... 11-12 Broccoli Rabe and Black Bean Quesadillas with Broccoli Rabe Guacamole Avocados From Mexico...... 13 Better For You Brownie Black Gold Farms...... 14 Smoky Chipotle Potato Lettuce Cups Domex Superfresh Growers...... 15-16 Open-Faced Autumn Glory® Apple Sliders Green Giant Fresh...... 17 Cauliflower Crumbles® “Fried Rice” Egg Rolls Love Beets USA LLC...... 18 Tilapia Tacos with BBQ Beet Carrot Slaw Mucci Farms...... 19 Strawberry Brie Grilled Cheese with Smuccies Strawberry Tomato Jam Oppy...... 20 Jazz Apple Smoothie Bowl Savor Fresh Farms...... 11 Spicy Sugar Kiss Melon Salsa Zespri Kiwifruit...... 22 Toasted Coconut SunGold Kiwifruit Cups

1 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 45 recipes were submitted and the top 10 will be tasted today by more than 30 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!

2 JUDGES

Coborn’s Cash Wise Jerry Koehler Specialist for Produce and Floral Bismarck, North Dakota USA

Jerry has spent 46 years in the grocery industry, the past 2 years with Cash Wise. His first 15 years were with Farmer Jacks managing the produce and frozen food departments. Jerry moved up to a Produce Supervisor position and then moved on to Food Lion where he was responsible for perishable operations. He spent 11 years in Bermuda at Marketplace in charge of store operation. Jerry has also spent time at Sav-A-Lot and Jackson Whole Grocer.

Coosemans LA Shipping Jill Overdorf Corporate Executive Chef Vernon, California USA

An executive chef for more than two decades, Jill works as Corporate Executive Chef and Director of Business and Culinary Development for Coosemans LA Shipping, an international specialty produce company. After attending UMASS-Amherst and the Culinary Institute of America, she launched her culinary career in New York City. She has worked as the Executive Sous Chef at the Telluride Film Festival, Executive Banquet Chef at The Getty Museum, Brent- wood, CA; Executive Chef at DreamWorks Studios, Burbank, CA; Executive Chef at McMurdo Station in Antarctica and Executive Sous Chef at the Ross School, Easthampton, New York. In addition to her position with Coosemans LA Shipping, Jill is an industry consultant who helped to pilot one of the nation’s first Farm-to-WIC programs, connecting urban moth- ers and children with regional and seasonal small farm produce. She is one of the principle authors of the innovative Good Food Purchasing Guidelines for Foodservice Institutions, a cornerstone of the National Center for Good Food Purchasing. Jill serves on the Boards of: Produce Marketing Association; Center for Growing Talent by PMA; the Los Angeles Food Policy Council and HoPe Veterinary Clinic.

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

Bridget has more than 26 years of experience working for the Defense Commissary Agency (DeCA), where she currently works as the Supervisory Category Manager (Produce), head- quartered at Fort Lee, Va. She is responsible for the oversight of DeCA’s produce program. Bridget is responsible for ensuring the goals and objectives of the agency’s strategic plan are attained in addition to providing technical guidance of produce operations, merchandising, and marketing strategies. Because of her expertise and marketing skills she effec- tively interacts and communicates, both with DeCA personnel and the industry. She is the technical advisor to DeCA’s senior leadership on all matters pertaining to produce.

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 entertainment, 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 ten years managing the Licensing P&L for the food, health & beauty business at the Walt Disney Company 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.

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

Kip started his produce career at his family grocery store 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-generation family run business recognized at the nation’s largest grocery extreme-value retailer with over 250 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 Albertsons 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-generation family run business, recognized as the nation’s largest grocery extreme-value retailer with over 250 Independent- ly 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.

Mollie Stone’s Market Thomas E. Wheeler Director of Produce Operations Mill Valley, California USA

Tom grew up on the east coast in the great state of Delaware, transplanting himself to San Francisco in 1977. The first few years on the west coast were spent in the restaurant business, a continuation from the east, but what a difference. Since joining the retail industry in 1980, Tom has spent 35 years in the produce department, working all aspects of the department, from set-up to department manager. He has spent 24 of those with Mollie Stone’s Markets, a locally owned and operated chain in the San Francisco Bay Area where he has been the Director of Produce Operations for the past 16 years. Tom is currently serving on the PMA Board of Directors.

PRO*ACT, LLC Mary Wright-Rana Director of Marketing Monterey, California USA

Mary works in a great industry, produce, where business associates turn into friends, and then we all become one family. She has the best career and works as Director of Marketing for PRO*ACT, America’s leading distributor of fresh produce to the foodservice and retail industries. Mary received degrees in computer science and finance and has extensive education and training in marketing, corporate communication and public relations. She is the author of two books on motorsports and has received several awards including Sports Media multiple award winner, award winner Exhibitor Magazine and has been featured in The Packer – Women in Produce. She is also a local community volunteer advocate and serves as an industry board and committee member.

Sam’s Wholesale Club Russell Mounce VP of Produce and Floral Bentonville, Arkansas USA

Russ has over 18 years of experience in the produce industry. He began his produce career in Wal-Mart Supercenters as a produce stocker. He later became a produce manager for one of their stores before joining Sam’s Club as an assistant buyer in the Produce Division in January of 2000. From 2000 to 2015 Russ held numerous buying/sourcing roles within the Produce and Floral area at Sam’s Club allowing him to have responsibilities across all commodities Sam’s Club carries in the produce area. In October of 2015, Russ was promoted to his current position as the Vice President of Produce and Floral with responsibilities over merchandising for Sam’s Club. Russ currently serves as Chairman of the Board for PMA.

Save Mart Supermarkets Greg Calistro Executive Director of Produce & Floral Modesto, California USA

Greg started his career in produce at Lucky Stores, where he worked for 11 years. He has been with Save Mart Supermarkets for 27 years. His current Position is Executive Director of Customer Solutions. Greg has served on the Floral Council for the Produce Marketing Association, the Produce Marketing Association Board of Directors and has been a member of the Northern California Committee for the FPFC. He currently serves on the Northern California Board for The City of Hope.

SpartanNash Jerry Goldsmith Director Produce & Floral Minneapolis, Minnesota USA

Jerry started his produce career at Vons/Safeway. He spent over 26 years working as a Produce Manager, Produce Merchandiser and Regional Director. Jerry joined SpartanNash in 2009 as Director Produce & Floral. His current responsibilities include all areas of produce for wholesale and corporate retail. With over 33 years of experience Jerry has always loved the ever-changing produce industry. With mother nature throwing a curve ball daily it makes for no two days the same.

SUPERVALU Jim Sarcletti Director of Produce and Floral, Supervalu West Region Hopkins, Minnesota USA

Jim has spent 30 years in the grocery industry, the past 25 with SUPERVALU. The first 14 years with SUPERVALU was spent in stores, working in departments, managing departments and ultimately managing stores. Jim spent 2 years as a produce field specialist and now he has been a Director of Produce and Floral for eleven years in three different areas. Three years with Cub Foods, three years with Save-A-Lot and the past five years with Supervalu’s West region.

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 24 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, shippers and on to becoming a broker. Nancy has spent the last 16 years working for Sysco Foodservice, the last seven of these she has been at the corporate office in Houston.

Wal-Mart Stores, Inc. Ronald G. McCormick Senior Director of Sustainable Agriculture Bentonville, Arkansas USA

Ron 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 Food Lion, Meijer, and Hamady 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, re-usable plastic containers in the supply chain, and merchandising strategies. Ron 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 chairing committees for the Produce Marketing Association. Ron and his wife, Angie, have been married for over 39 years. They have two daughters Haley McCormick and Mallory McCormick Lowe, who also live in NW Arkansas with their families.

9 2016 Top 10 Sensory Experience Contest Recipes

Andy Boy Broccoli Rabe and Black Bean Quesadillas with Broccoli Rabe Guacamole Page 11-12

Avocados From Mexico Better For You Brownies Page 13

Black Gold Farms Smoky Chipotle Potato Lettuce Cups Page 14

Domex Superfresh Growers Open-Faced Autumn Glory® Apple Sliders Page 15-16

Green Giant Fresh Cauliflower Crumbles® “Fried Rice” Egg Rolls Page 17

Love Beets USA LLC Tilapia Tacos with BBQ Beet Carrot Slaw Page 18

Mucci Farms Strawberry Brie Grilled Cheese with Smuccies Strawberry Tomato Jam Page 19

Oppy Jazz Apple Smoothie Bowl Page 20

Savor Fresh Farms Spicy Sugar Kiss Melon Salsa Page 21

Zespri Kiwifruit Toasted Coconut SunGold Kiwifruit Cups Page 22 Andy Boy Booth 1863

Broccoli Rabe and Black Bean Quesadillas with Broccoli Rabe Guacamole

These hearty quesadillas are stuffed with garlicky, lime-marinated broccoli rabe and refried black beans, so they are lighter than most. Add broccoli rabe to your guacamole for a gustier spin on your traditional guacamole.

Ingredients Marinated Broccoli Rabe Remaining Ingredients: 1 large bunch of broccoli rabe (about 1 pound) 4 small (8-inch) whole grain tortillas Small handful of chopped fresh cilantro 2 cups grated Monterey Jack cheese 1 tablespoon olive oil Olive oil, for brushing 2 teaspoons lime juice 1 medium clove garlic, pressed or minced Broccoli Rabe Guacamole Pinch of salt 1/2 pound broccoli rabe Pinch of red pepper flakes 2 cloves garlic, minced 1/2 teaspoon kosher salt Refried Black Beans 1 tablespoon olive oil 1 tablespoon olive oil 3 Hass avocados, halved, seeded and peeled 1 medium shallot, chopped 1 lime, juiced 1/4 teaspoon salt ¹⁄₂ teaspoon kosher salt 1 clove garlic, pressed or minced ¹⁄₂ teaspoon ground cumin 1/2 teaspoon ground cumin ¹⁄₂ teaspoon cayenne 1/4 teaspoon chili powder ¹⁄₂ medium onion, diced 1 can black beans, rinsed and drained, or 11/2 cups 1/2 jalapeno pepper, seeded and minced cooked black beans 2 Roma tomatoes, seeded and diced 1/3 cup water 1 tablespoon cilantro, chopped 1 clove garlic, minced

Instructions Marinated Broccoli Rabe 1. Pull the broccoli rabe leaves from the stems and discard the stems. Wash and spin dry the leaves. 2. Tear any large leaves into small, bite-sized pieces, then transfer the leaves to a large serving bowl, along with the chopped cilantro. 3. In a small bowl, combine the olive oil, lime juice, garlic, salt and red pepper flakes. Whisk until blended. 4. Pour the dressing over the leaves and gently massage the dressing into the leaves until they are all lightly coated.

1111 Andy Boy Booth 1863

Refried Beans 1. In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the shallot and salt. Cook, stirring often, until the shallot is tender and turning translucent, about 4 to 5 minutes. 2. Add the garlic, cumin and chili powder and cook, while stirring constantly, until fragrant, about 30 seconds. 3. Add the drained beans and water. Let the mixture come to a simmer and cook for 10 minutes, stirring often, and reducing heat as necessary to maintain a gentle simmer. 4. Remove from heat and mash the beans with a potato masher, pastry cutter or fork until the mixture is thick and spreadable.

Quesadillas 1. Spread the bean mixture evenly over each tortilla. 2. Warm a medium-to-large skillet over medium heat. Transfer one tortilla to the warmed skillet and sprinkle about 1/4 of the cheese over the bean mixture. Spread a handful of marinated broccoli rabe leaves over one- half of the tortilla, leaving any large buds in the bowl. 3. Once the cheese is melting, fold the cheesy side over the broccoli rabe. Brush the top of the quesadilla lightly with oil. Once the cheese is fully melted, flip the quesadilla, and brush the top with oil. Let each side cook until golden and crisp, flipping as necessary. 4. Transfer the cooked quesadilla to a plate, and repeat for remaining quesadillas. 5. Let the cooked quesadillas rest for a few minutes to set the cheese, then use a pizza cutter or sharp chef’s knife to slice each one into three wedges. Serve with any remaining marinated broccoli rabe or beans on the side, as well as guacamole and/or salsa verde for dipping.

Broccoli Rabe Guacamole 1. Bring a large pot of salted water to a boil and add the broccoli rabe. Cook for 1-2 minutes and then drain, rinsing under cold water to stop the cooking process. Pat the broccoli rabe dry. 2. Heat the 1 tablespoon of oil in a large skillet over medium high heat. Add the garlic and cook, stirring, for 1 minute, and then add the broccoli rabe with a pinch of salt and cook, stirring, for 5 more minutes. Taste and add additional salt if desired. 3. In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, broccoli rabe, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve with the quesadillas as the perfect dip/topping!

12 Avocados From Mexico Booth 2113

Better For You Brownies

Ingredients 4 large eggs 1 cup sugar 8 oz. semi-sweet chocolate chips 1/2 cup dark cocoa powder 1/4 teaspoon salt 1 teaspoon vanilla extract 1/2 cup whole wheat flour 2 large Avocados From Mexico 1/2 cup of chopped walnuts (optional)

Instructions 1. Preheat oven to 350°F. 2. Line an 8x8-inch cake pan with parchment paper and spray with cooking spray. 3. Beat eggs and sugar with electric mixer at medium speed until bubbly and fluffy. 4. Place chocolate chips in microwave-safe bowl and microwave on high in 15 seconds increments, stirring in between, until melted. 5. With mixer running, add chocolate to egg mixture. Fold in cocoa, salt, vanilla and flour. 6. Mash avocados in separate bowl until very smooth. Add to batter and mix well. 7. Pour batter into prepared pan and bake 30 minutes, or until toothpick is inserted in center and comes out clean. 8. Let cool before slicing.

13 Black Gold Farms Booth 1979

Smoky Chipotle Potato Lettuce Cups These Tex-Mex veggie filled lettuce cups filled with crispy potatoes are a fun dinner solution with a kick that the whole family will enjoy. Ingredients 11/2 pounds Black Gold Farms Red Potatoes, cut into 1 ripe avocado, peeled, pitted and diced 1/2-inch chunks 4 radishes, thinly sliced 1/2 teaspoon chipotle powder 2 green onions, thinly sliced 1/2 teaspoon each ground cumin and oregano 2 tablespoons chopped fresh cilantro 1/2 teaspoon garlic and onion powder 1/4 teaspoon each salt and pepper 1/2 cup sour cream 1/2 teaspoon lime zest 1 tablespoon lime juice 1 tablespoon finely chopped canned chipotle in adobo 3 tablespoons olive oil 16 large Boston lettuce leaves

Instructions 1. In large saucepan of boiling salted water; cook potatoes for 8 to 10 minutes or until fork-tender. Drain well and let cool slightly. 2. Stir together chipotle powder, cumin, oregano, garlic powder, onion powder, salt and pepper; toss with potatoes until evenly coated. 3. Stir together sour cream, lime zest, lime juice and canned chipotle; set aside. 4. Heat oil in large nonstick skillet set over medium-high heat; cook potatoes for 5 to 6 minutes or until golden brown and crisp all over. 5. Divide potatoes evenly among lettuce leaves. Top with avocado and radish slices. Drizzle with chipotle sour cream and sprinkle with green onions and cilantro.

Tip: Add your favorite toppings to potato lettuce cups: try corn, black beans, red onion, red pepper, cucumber, shredded Monterey Jack or crumbled feta cheese.

Serves: 8

14 Domex Superfresh Growers Booth 2173

Open-Faced Autumn Glory® Apple Sliders

These kid-friendly apple sliders use Autumn Glory® apple slices as the “bun.” Each topping accents the caramel cinnamon notes of the apple. We love these fancy twists on classic toppings such as candied bacon, kale pesto and homemade granola. These healthy sliders are a great after school snack or appetizer for your next party!

Ingredients Peanut Butter, Banana & Candied Bacon Topping 3 large Autumn Glory apples, sliced 2 oranges, juiced 1/2 pound paleo bacon Yogurt & Cranberry Nut Granola Topping 11/2 tablespoons maple syrup 1/4 cup maple syrup 3 tablespoons coconut sugar 3 tablespoons coconut oil, melted 1/4 teaspoon smoked paprika 1/2 teaspoon vanilla extract Creamy peanut butter 1 teaspoon cinnamon 1/2 banana 1/2 teaspoon ginger Pesto & Prosciutto Topping 1/8 teaspoon nutmeg 1 cup kale leaves 1 cup raw almonds 1/2 cup fresh basil, lightly packed 1 cup walnuts 2 tablespoons olive oil 1 cup pecans 1 tablespoon water 3 tablespoons sunflower seeds 3 tablespoons parmesan cheese, grated 1 cup dried cranberries 3 tablespoons walnuts, toasted Plain Greek yogurt 2 large garlic cloves 1/4 teaspoon salt 1 pinch crushed red pepper (optional – for less spice use 1/8 teaspoon black pepper) 6 slices prosciutto Pecorino Romano cheese, shaved

15 Domex Superfresh Growers Booth 2173

Instructions Cranberry Nut Granola Topping 1. Preheat oven to 350°F and line a baking sheet with parchment paper. 2. In a large bowl mix maple syrup, coconut oil, vanilla extract, cinnamon, ginger, and nutmeg. 3. Chop the nuts and add to the liquid mixture and stir until completely coated. 4. Pour nut mixture onto the baking sheet and spread in an even, thin layer. Press flat with a spatula. Bake for 30 minutes. 5. Cool on wire rack for 50-60 minutes. 6. Break apart granola into small chunks, and then fold in cranberries. (Shake in a container to make even smaller chunks.)

Candied Bacon Topping 1. Preheat oven to 350°F and line a baking sheet with tin foil. Place a wire rack on top of the tin foil on the baking sheet. 2. Combine the maple syrup, coconut sugar and smoked paprika in a mixing bowl. 3. Coat the bacon in the liquid mixture, and then lay each slice individually on the wire rack. Bake for 30-35 minutes, until bacon is crispy. 4. Remove the bacon from the oven, and let cool for 5 minutes. Transfer bacon from the wire rack to a cutting board. Chop up three slices.

Kale Pesto Topping 1. Preheat oven to 350°F and line a baking sheet with parchment paper. 2. Place walnuts on the baking sheet and roast for about 5 minutes, tossing them half way through so they roast evenly. 3. Remove from oven, let cool for a couple of minutes 4. Add kale, basil, olive oil, water, garlic, parmesan, walnuts, salt and red pepper to the food processor. Pulse until smooth.

Final Assembly 1. Once all the toppings are lined up and ready to go, juice the two oranges and pour juice into a bowl. 2. Slice each apple into 6 slices. Immediately dip the apple slices in the orange juice to prevent browning. 3. Line the slices up on a platter. Place a heaping tablespoon of yogurt on the first 6 slices, and sprinkle with granola. 4. Spread peanut butter on next 6 slices. Top each slice with 2 pieces of banana and then sprinkle chopped candied bacon on top. 5. On the last 6 apple slices, spread one tablespoon of pesto per slice. Top with one slice of prosciutto and shaved pecorino cheese. 6. Serve and enjoy!

16 Green Giant Fresh Booth 1443

Cauliflower Crumbles® “Fried Rice” Egg Rolls

Eggrolls made easy! Crunchy, tasty food the whole family will love. Green Giant™ Fresh developed these easy-to-make Cauliflower Crumbles® Fried Rice Egg Rolls using one of their latest Cauliflower Crumbles® innovations. Cauliflower crumbles serve as the rice, with carrot, broccoli and onion bits making up the other ingredients in this colorful blend. An appetizing mixture for any number of dishes or stir fries with no mess, no prep and no clean up. Surprising your family with these beauties will make any meal preparer a culinary superstar. Serve up with Sweet & Sour Sauce or other dipping sauce of your choice. These delish savory, tangy egg rolls will have kids saying “yes, please”!

Ingredients Egg Rolls Sweet & Sour Sauce 1 bag (16 oz.) Green Giant™ Fresh Cauliflower 1/4 cup sugar Crumbles® “Fried Rice” Blend 2 tablespoons cornstarch 2 teaspoons ground ginger 1/4 cup white wine vinegar 1 teaspoon garlic salt 1/4 cup cherry juice 1 teaspoon red pepper flakes 1/4 cup pineapple juice 1/4 teaspoon onion powder 1/4 teaspoon black pepper 10 (7-inch) egg roll wrappers Vegetable oil for frying

Instructions 1. Prepare Cauliflower Crumbles as directed on package. 2. Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Gradually stir in vinegar and juices. 3. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Set aside. 4. In a mixing bowl, add cooked Cauliflower Crumbles® “Fried Rice” Blend, ginger, garlic salt, red pepper flakes, onion powder and pepper. Mix until well combined. 5. In deep fryer or 4-quart Dutch oven, heat oil (3-4 inches) to 375°F. 6. Meanwhile, place one egg roll wrapper on work surface with 1 corner facing you. 7. Place 1/4 cup cauliflower mixture slightly below center of egg roll wrapper. 8. Fold corner of egg roll wrapper closest to filling over the filling, tucking the point under. Fold in and overlap right and left corners. 9. Brush remaining corner with water; gently roll egg roll toward remaining corner and press to seal. 10. Repeat with remaining egg roll wrappers and cauliflower filling. 11. Fry egg rolls, a few at time, in oil 2-3 minutes, turning once, until golden brown. 12. Drain on paper towels. Serve with Sweet and Sour Sauce.

Serves: 10

17 Love Beets USA LLC Booth 424

Tilapia Tacos with BBQ Beet Carrot Slaw

Ingredients Fish Tacos 2 tilapia fillets (about 1/2 pound) 1 (6.5 oz. package) Love Beets Smoky BBQ 2 tablespoons olive oil Shredded Beets 1 teaspoon paprika 1 cup shredded carrot 1 teaspoon oregano 1/4 red onion, finely chopped 1/2 teaspoon onion powder 1 clove garlic, finely chopped 1/2 teaspoon garlic powder 4 to 6 radishes, thinly sliced 1/2 teaspoon ground cumin 1 avocado, peeled and sliced Pinch cayenne pepper, optional 8 corn tortillas 1/4 teaspoon sea salt 2 limes, cut into wedges

Instructions 1. Preheat the oven to the high broil setting and move one of the racks to the shelf that’s second closest to the top. 2. Place the fish in a casserole dish and drizzle with olive oil. Combine all of the spices and salt in a small bowl and stir together to create a chili powder. Sprinkle the spice blend evenly over the fish and bake under the broiler for 10 to 15 minutes, or until cooked through. 3. Stir together the BBQ shredded beets, carrot, red onion, and garlic in a bowl. 4. Heat the corn tortillas and layer with desired amount of tilapia, BBQ beet slaw, and serve with sliced radishes, avocado, and lime wedges.

18 Mucci Farms Booth 472

Strawberry Brie Grilled Cheese with Smuccies Strawberry Tomato Jam This grilled sandwich is packed with flavor and rich texture. Great for lunch or cut into quarters and served at cocktail hour. The sweet-savory jam is a great house gift and is a versatile addition to cheese platters or as a chutney that can be enjoyed all year round.

Ingredients Strawberry Brie Grilled Cheese Strawberry Tomato Jam 3/4 cup sliced Mucci Farms Smuccies Strawberries 2 cups Mucci Farms Smuccies Strawberries 1/4 cup Mucci Farms Strawberry Tomato Jam 4 cups (1 pound) Mucci Farms Cherto 6 slices French baguette, sliced 1/2-inch thick On-The-Vine Tomatoes 16 oz. French or Canadian Brie, refrigerated 35 - 40 small fresh mint leaves 4 tablespoons sweet butter 1 teaspoon fresh lemon juice Extra virgin olive oil 1/8 teaspoon ground cinnamon Freshly-ground black pepper, to taste 1/2 teaspoon salt 1 cup extra fine sugar

Instructions Strawberry Brie Grilled Cheese 1. Combine all dressing ingredients in a small mason jar. Close lid and shake vigorously for 15 seconds or until emulsified. 2. Slice brie and divide evenly, then set aside. 3. Lay out bread slices on a flat surface, then place 1 slice of brie on each “bottom” bread slice. Gently spread 1 teaspoon of Mucci Farms Strawberry Tomato Jam on top of brie. 4. Lay 2 strawberry circles on top of jam, followed by the balance of brie slices. Top with remaining bread slices and gently press together. Spread each bread “top” with 1 teaspoon sweet butter. 5. Heat a non-stick frying pan with approximately 1 tablespoon olive oil and 1 tablespoon sweet butter on medium high. When butter is melted and sizzling, reduce the heat to medium and place 4 sandwiches in the pan, buttered side up. Grill for 3 minutes or until bread starts to tum golden, then gently flip buttered side down for another 3-5 minutes or until golden. Repeat with remaining sandwiches.

Strawberry Tomato Jam 1. Cut tomatoes and strawberries in half and place in a large pot. 2. Roll mint leaves, three at a time and finely chop. 3. Add all remaining ingredients to pot on medium heat and bring to a boil, uncovered. Reduce heat to simmer, stirring every 3-4 minutes to make sure the ingredients don’t stick to the bottom of the pot. Cook for 35-45 minutes until the mixture has thickened and has the consistency of loose jam. 4. Store in airtight containers and refrigerate (will keep up to a week).

Serves: 8 19 Oppy Booth 2443

Jazz Apple Smoothie Bowl Apple is blended with frozen banana, almond milk, honey, baby spinach, chopped kale and ice. Served in a bowl and topped with sliced apple, sliced kiwi, chia seeds and shredded toasted coconut.

Ingredients 2 Jazz Apples, cored and diced Toppings 1 sliced banana, frozen 1/2 Jazz Apple, cored and thinly sliced 1/2 avocado 1 kiwi, sliced thinly 1 cup chopped kale 1 tablespoon toasted shredded coconut 1/2 cup frozen spinach 2 teaspoons chia seeds 1 cup almond milk 2 tablespoons honey 1/2 cup ice cubes

Instructions 1. In blender, blend apples, banana, avocado, kale, spinach, almond milk, honey and ice cubes until smooth. Divide evenly among 4 bowls. 2. Toppings: Top each serving with sliced apple, sliced kiwi, shredded coconut and chia seeds.

Tip: Add a scoop of protein powder to the smoothie for an extra boost of protein.

Serves: 4

20 Savor Fresh Farms Booth 2190

Spicy Sugar Kiss Melon Salsa

This salsa is the perfect summer barbecue appetizer or an ideal poolside snack. The Sugar Kiss Melon is the star here, and it makes for a salsa that is slightly sweeter than spicy. The flavors are not only fantastic with salted tortilla chips, but they also work perfectly on top of grilled chicken or fish. And it is wonderful over quesadillas, too! You could even add this to a big bowl of baby lettuces for a delightful melon salad!

Ingredients 2 cups Sugar Kiss Melon, cut into a small dice (approximately 1/2 a melon) 3/4 cup red onion, finely chopped 3 tablespoons jalapeño peppers, seeds removed, finely chopped 3 tablespoons, fresh cilantro, finely chopped 11/2 teaspoons chipotles in adobo sauce, seeds removed, finely chopped 1/2 teaspoon sea salt

Instructions 1. Place the diced melon in a medium-sized mixing bowl, and add the remaining ingredients. Gently mix until everything is evenly combined. 2. Serve chilled.

Tip: While this salsa is best when eaten as soon as possible, it’s still delicious the next day! (The longer it sits, the more excess liquid there might be—you can easily drain this off and save it, as it makes for a wonderful salad dressing!)

21 Zespri Kiwifruit Booth 501

Toasted Coconut SunGold Kiwifruit Cups

Sweet, tropical, and refreshing - Zespri SunGold Kiwifruits are stuffed with toasted coconut, cashews, goji berries (can be substituted for dried cranberries), and fresh mint for a sweet treat that’s perfect for a healthy snack, des- sert or breakfast.

Ingredients 3 Zespri SunGold Kiwifruits 1/4 cup cashews, roughly chopped 1/4 cup unsweetened coconut flakes 2 tablespoons dried goji berries, soaked in water for about 5 minutes and drained 1 tablespoon fresh mint, chopped 1-2 teaspoons honey (or pure maple syrup)

Instructions 1. Cut kiwifruits in half and use a spoon to scoop out fruit, leaving skin. Finely dice kiwifruit and transfer to mixing bowl. Set aside. 2. Heat a skillet over medium-high heat. Add cashews and coconut flakes and toast until golden and aromatic, about 3-5 minutes, stirring often. Remove from heat and transfer to mixing bowl. Add drained goji berries and mint and stir. 3. Spoon mixture back into kiwifruit skins and drizzle with honey before serving. Enjoy with a spoon right out of the kiwifruit!

Serves: 3

22 Notes

23 Notes

T HE WALT DISNEY COMPANY BRAND MANAGEMENT

DATE CREATED: 3/2015 PMS 704 PMS 7409 CREATED BY: SR PMS 475 PMS 486 PMS 484 PMS 185 Thank you to our Supporters

The Disney Consumer Products and Interactive Media (DCPI) is the business segment The Company of The Walt Disney Company (NYSE:DIS) that brings our Company’s stories and Company characters to life through innovative and engaging physical products and digital experiences across moreTh ethan 100 categories, from toys and t-shirts, to apps, books and console games. DCPI comprises two main lines of business: Disney Consumer ProductsCompan (DCP), andy Disney Interactive (DI). The combined segment ©Disney is home to world class teams of app and game developers, licensing and retail experts, a leading retail business (Disney Store), artists and storytellers, and technologists who inspire imaginations around the world. The Company The

OGVGCompan is a not-for-profity organization, formed in 1967, representing over 200 green- The Company house growers in Ontario that produce tomatoes, cucumbers and peppers on over 2,700 acres in Ontario, Canada. Our growers span from Windsor to Niagara and as far north as Ottawa. The majority of our greenhouses are family-owned and have been in existence for several generations. Our growers are real farm families – they are committed to, and passionate about, the quality of their produce. Ontario greenhouse vegetables are vine ripened, hand-picked and available almost year-round. Our controlled greenhouse environment enables us to grow a uniform product that Logos are OK to use with or without the Mickey icon—use the layers to turn Mickey on or o When logos are used with the Mickey icon, the page where the logo is usedmaximizes must include yield a conspicuous and quality. copyright OGVG notice: was one © Disne of they first grower groups to regulate food safety in its sectors Layers contain the Mickey icon from black & white to full color; prefanderred was M amongickey color the usage: first Black horticultural + PMS 185 Redorganizations in North America to require all of its grower, packers and marketers to undergo annual third-party food safety audits. Our growers maintain rigorous traceability programs, allowing produce to be traced back to the time and location of picking. Ontario Greenhouse Vegetable Growers. Naturally Fresh Inside.

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