The 54 winning recipes, which include preparations for dishes like catfish sliders and kale wraps, sound like fare you’d find at a stylish cafe — not a school cafeteria. “I am so impressed with the sophistication and talent these kids possess,” Epicurious special projects contributor and contest creator Tanya Steel told PEOPLE. “I never imagined three years ago that this would turn into this annual and inspiring event. It’s a way to help kids meet their full potential and live happy, healthy lives,” she added.
We snagged three of winning recipes, which are tasty enough to please both kids and parents.
North Carolina winner Rajen Dey, 11, said in his contest entry that he was inspired to create his recipe after he tried kati rolls at a restaurant in India. “When we got them, they were way too spicy. I drank almost a gallon of water! When we came back to the U.S., I was trying to make a roll that was healthy, delicious, and not spicy,” he wrote. Dey’s signature tweak? Adding an egg to his kati roll, which he claims makes it “the best roll ever made.”
Yummy and Healthy Kati RollsMakes 8 servings
1 tbsp. vegetable oil1 yellow onion, peeled and chopped1 tbsp. finely chopped fresh ginger1 minced garlic clove½ cup chopped tomato4 mushrooms, chopped¼ tsp. ground turmeric powder¼ tsp. ground garam masala¼ tsp. red chili powder (cayenne)¼ tsp. ground cumin½ tsp. ground coriander1 lb. boneless skinless chicken thighs, cut into small cubes4 eggs9 whole-wheat tortillas½ red onion, peeled and chopped3 carrots, peeled and chopped½ cucumber, chopped1 bunch cilantro, finely choppedJuice from 2 limesSalt to taste
1.In a large sauté pan or wok, warm oil on moderate heat. Add the onion, ginger, and garlic and cook for 2 minutes. Add tomatoes and mushrooms and cook for 2 minutes. Add turmeric, garam masala, red chili powder, cumin, coriander, and chicken and cook, stirring often, until chicken is cooked, through about 15 minutes. Season with salt to taste and transfer to a bowl.
2.In a small bowl, whisk the eggs. Using a nonstick pan, cook the eggs over moderate heat. Place a tortilla on top of the egg while it’s still cooking. Cook for 1 minute, then flip the eggs over. Cook 1 minute more, and slide the eggs onto a plate.
3.Diagonally on a tortilla, place a few tablespoons of the chicken mixture and eggs, as well as red onion, carrots, cucumber, and cilantro. Squeeze lime juice over the mixture and roll the tortilla up.
Ahlissa’s Rainbow SoupMakes 10 servings
1.In a large stockpot, warm the oil over moderate heat. Add the onions and cook until soft, about 5 minutes. Add the chicken, garlic, parsley, peppers, and 1 cup of water and cook for 5 minutes. Add the remaining ingredients and 11 cups of water. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
2.To make the dumplings, combine the whole-wheat flour, sea salt, and olive oil in a large bowl. Drizzle ¼ cup water in slowly and knead for 2 minutes. Shape into small balls and flatten. Add to soup during its last 10 minutes of cooking and then serve.
Even at age 11, Cody Vasquez, who won from the state of Arizona, is a Mexican-food expert: His parents own a small Mexican restaurant and he spends plenty of time helping out in the kitchen. In his entry, he wrote that his shrimp tacos, which he paired with a watermelon and jicama salad, would be “very refreshing on a warm summer day.” Along with his parents and Italian grandfather, who cooks for the family on Sundays, Vasquez told PEOPLE that there’s a certain Food Network star who inspires him: “I really love Giada De Laurentiis, she’s probably my favorite. I like that all her dishes are healthy and simple, and I’m Italian and Mexican and I really like that she uses a lot of those flavors.”
Shrimp Tacos with Watermelon Jicama SaladMakes 4 to 6 servings
1 small seedless watermelon, chopped½ cup jicama, peeled and julienned¼ cup chopped cilantro½ fresh jalapeño, de-seeded and finely dicedJuice from 1 lime2 tbsp. finely diced pickled jalapeños1 cup plain Greek yogurt½ pound shrimp, peeled and deveinedSalt and pepper, to tasteRed chili powder, to tasteGround cumin, to taste¼ cup extra virgin olive oil1 dozen 5-inch white corn tortillas2 cups shredded cabbage1 avocado, sliced1 lime, quarteredSalsa, optional
1.In a large bowl, mix together the first five ingredients.
2.In a small bowl, combine the pickled jalapeños with the plain Greek yogurt. Place in the refrigerator.
3.In another large bowl, lightly season the shrimp with salt, pepper, red chili powder, and cumin.
4.In a medium sauté pan, warm the olive oil. Add the shrimp and cook until pink and lightly browned, 6 to 8 minutes.
5.Warm the tortillas on a grill, in a pan, or in the microwave.
6.Place three shrimp in the tortilla and top with a drizzle of your jalapeño yogurt sauce; top with cabbage and avocado and serve with a lime wedge. Top with your favorite salsa.
—Lexi Dwyer
source: people.com
