Healthy Eating with Local Produce

First Place - Alex's Strawberry Salad

Strawberry Salad

½ Head of Lettuce (local)
Handful of Spinach (local)
1 small box of strawberries (local)
¼ cup sliced of shredded parmesan cheese
3-4 tablespoons (or to taste) Zia’s Sweet Italian Oil & Vinegar Dressing (Dierbergs)
2-3 Tablespoons chopped Emerald Glazed Walnuts’n Almonds (Apple Cinnamon)

1) Chop up glazed walnuts and almonds.
2) Wash (then dry off with paper towel) and cut both lettuce and spinach.
3) Wash and cut strawberries into slices.
4) Arrange the lettuce and spinach in a bowl. Mix in strawberries. Sprinkle cheese and nuts on top. Serve with dressing on the side or mix in a few tablespoons of the dressing.

Second Place - Chrystopher's Sweet Potato Casserole

Sweet Potato Casserole
4 to 5 large sweet potatoes
1 stick butter or margarine
1 cup granulated sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp vanilla flavoring
½ tsp lemon flavoring
Dash of salt (optional)

Wash sweet potatoes.
2)     In large pot, fill with cold water to cover unpeeled sweet potatoes.
3)     Bring to boil, test potato w/ fork still need to be tender, drain water.  (adult supervision)
4)     Cool for about 10 min until manageable.
5)     Peel skin off of potatoes.
6)     Mash potatoes, leaving partially chunky.
7)     Add butter, sugar, cinnamon, nutmeg, vanilla , and lemon flavoring and mix well.
Place in a baking pan (sheet cake pan) bake until lightly browned.

Third Place - Shane & Zach's Oven Baked Sweet Potatoes

Oven Baked Sweet Potatoes
sweet potatoes
sea salt
olive oil

Preheat oven to 450 F.
2)     Peel desired amount of sweet potatoes with peeler.
3)     Cut sweet potatoes in half lengthwise.
4)     Now cut each half of the potato into large slices.
5)     Continue cutting these slices until they are ½ “ thick fried.
6)     Place fries on ungreased baking sheet.
7)     Sprinkle sea salt and ground black pepper as desired.
8)     Drizzle with olive oil.
9)     Put in oven and bake for 15 minutes.
10)Flip fries over and continue baking for 10-15 minutes longer.

Fourth Place - Dylan's Rosemary Summer Squash Bake

Rosemary Summer Squash Bake

Squash (yellow summer squash)
Olive oil
Fresh rosemary


1)     Crush the fresh rosemary leave and place them in a bowl.
2)     Fill a shallow small bowl with about 1” deep of olive oil.
3)     Cut the summer squash into 1 cm thick portions.
4)     Dip each circular section in the bowl of olive oil. Make sure that each side of the squash gets olive oil on it.
5)     After dipping in the olive oil, dip both sides in the rosemary.
6)     Place the pieces of squash on a baking sheet.
7)     Bake at 375 for 15-20 minutes or until the center of each piece take on a translucent type appearance.
Cool 2-3 minutes and eat.

Fifth Place - Ellie's Zucchini Boats

Zucchini Boats

2-3 small zucchini
3 tbsp. butter
¼ cup Italian Bread Crumbs
½ tsp. sweet curry
¼ cup grated parmesan cheese


1)     Preheat oven to 375 F.
2)  Clean and then cut off ends of zucchini.

3)     Slice the zucchini length wise to create the boat shapes.
4)     Use a spoon and scrape out the seeds and pulp, put it in a small skillet.
5)     Add the butter to the skillet, cook and mush the pulp with butter until tender.
6)     Add bread crumbs, cheese, and curry until a stuffing consistency.
7)     Fill the cavity of the zucchini with the stuffing.
8)     Bake at 375 for about 15 minutes for firm zucchini, a bit longer if you like it soft.