BroccoSprouts Recipe Contest and Cook-Off

This past February, BPP, Jo and Larry Beck of SunSprout Enterprises in Omaha and the Metropolitan Community College of Nebraska Institute of Culinary Arts joined forces for a recipe contest using BroccoSprouts as an ingredient in a healthy dish. The winners in each category received a cash prize and will be recognized during commencement ceremonies.

Students were given five categories: Appetizers, salads, entrée, and open category.

BPP would like to thank Chef Michael Roddey for his participation and are thrilled to announce the winners of the competition.

BroccoSprout® Salsa

Chef: Mario Ochoa

Ingredients:

• One red onion, small diced
• 5 Roma tomatoes, small diced
• 1 bunch of BroccoSprouts®, chopped
• 1 lime
• 1 cup of pre-cooked sweet corn
• Salt and pepper to taste

Directions:

Combine all ingredients together in a large mixing bowl excluding the lime. Mix well and squeeze the lime juice over the salsa and add salt and pepper to taste. For best flavor results, let sit in refrigerator for 30 minutes. Serve cold with chips if desired, or as a side dish.

BroccoSprouts® and Pasta Salad

Chef: Jo Timmermeyer

Ingredients:

• 1-12 ounce package rainbow rotini (or any other pasta of your choice)
• 1 cup celery
• 1 small red onion
• 3 medium carrots
• 4 medium radishes
• 1 package BroccoSprouts®, roughly chopped
• 1 large cucumber
• 1 green pepper

Dressing:

• ½ cup white wine vinegar
• ¾ cup sugar
• 1 cup mayonnaise
• ½ cup sweetened condensed milk (fat free works fine - your choice)

Directions:

Cook pasta according to directions in salted water. Drain and cool. Chop vegetables and combine in a large bowl. Wisk dressing in a small bowl. Toss dressing with cooled pasta and chopped vegetables (clean hands work best). Chill and serve.

Broccoli Sprout Pasta

Chef: Amy Cohee-Hatfield

Ingredients:

• 1 cup BroccoSprouts®, chopped
• 1 leek, cleaned, halved and sliced
• 8 ounces Smoked bacon, diced
• 3 large eggs
• 6 ounces Parmesan cheese, grated
• 2 cloves garlic, sliced 1/8" thick
• 3 tablespoons olive oil
• 16 ounces spaghetti, cooked as directed, reserving ½ cup cooking water
• 4 ounces white wine

Combine eggs and cheese. Render bacon and reserve. Remove all but 3 tablespoons bacon fat. Add olive oil and soften garlic until fragrant for 1-2 minutes. Remove garlic. Cook leek 3 minutes on medium heat until softened. Add broccoli sprouts, bacon and wine. Simmer 5 minutes. In very warm serving bowl, place egg mixture and sprout mixture and toss warm pasta. Add tablespoons of cooking water if necessary to loosen pasta. Serve immediately.

BroccoSprout® Bread

Chef: Mark Frans

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2¼ cups white sugar
• 3 teaspoons vanilla extract
• 1 cup BroccoSprouts®
• 1 cup chopped pecans

Directions:

Grease and flour two 8x4 inch pans. Preheat oven to 325° F (165° C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in BroccoSprouts® and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.