The Campus Cooks Chopped Challenge is going strong and just completed its third round. This week, our staff members were challenged to incorporate these items into one cohesive dish: A Fresh Herb, Sweet Potato, Quinoa, Corn and Spring Peas.
Take a look at the entries from the vegetarian round:
Derek Gibbs, Chef on Demand
Vegan Sweet Potato Succotash over a Citrus and Sage Quinoa Covered with Marinated Ground Turkey and Fetta Cheese!
Kaitlin Barber, Regional Supervisor for University of Kentucky, University of Tennessee & Hanover College
Quinoa, Sweet Potato and Corn Cake with a Spring Pea and Basil Pesto Dressed Salad with Charred Corn and Grape Tomatoes
Paul Fortier, Regional Supervisor for Worcester Polytechnic Institute & University of Virginia
Sweet Potato Gnocchi Carbonara with Roasted Corn and Peas and Quinoa, garnished with Parsley
Click here to view the entries for last week’s Campus Cooks Chopped Challenge: Desserts.
** Campus Cooks is committed to the health and safety of all our clients and team members. Please stay safe and follow all health directions given by the CDC and Local Health Agencies. To read our full statement regarding the Coronavirus (COVID-19) click here.
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