Employees of The Lawson Group recently battled off for titles of the “Healthiest,” “Tastiest,” and “Most Creative” recipes!
Thirteen employees (or should we call them chefs) brought in their favorite healthy dishes on Monday, June 2, 2015, for The Healthy Cook-Off!
Dishes ranged in ingredients from broccoli to angel food cake, with a whole lot of flavor and nutritious tweaks to details.
All employees were welcome to enjoy the dishes and vote on their favorites for each of the three categories in the midst of the coinciding Employee Wellness Fair. Winners for each category and their recipe are included below!
Winner for Healthiest Recipe
Michele Staunch’s Chinese Broccoli Salad with Walnuts took the crown for the healthiest dish!
Your tastebuds will dance to the tune of ginger, soy sauce, and garlic when you treat yourself to this nutritious side.
- 1 tablespoon crushed garlic
- 1/3 cup walnut oil
- 1 tablespoon Chinese sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon salt (I used less)
- 2 tablespoons fresh lime juice
- 1/3 cup rice vinegar
- 1 tablespoon freshly minced ginger root
- 2 bunches broccoli, about 1 lb. each
- 6 oz mushrooms
- 1 1/2 cups toasted walnut halves
- Combine the first 8 ingredients.
- Cut broccoli into spears 2” long, and steam until just tender and bright green.
- Refrigerate in an airtight container.
- Clean the mushrooms and remove the stems. Add the caps whole and uncooked to the marinade.
- Mix well, cover, and chill.
- Stir the broccoli in the marinade within 15 minutes of serving.
- Sprinkle the walnuts on top immediately before serving.
Winner for Tastiest Recipe
We had a tie for the tastiest dish! Debbie Counter’s Chili came head to head with Bridget Overson’s Buffalo Chicken Salad Wraps!
Snag the recipes below and make these tasty dishes on your own!
- 1 pound lean ground turkey (93/7)
- 1 pound lean ground beed (93/7)
- 2 cans kidney beans, drained and rinsed
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 large sweet onion
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 1/2 teaspoons garlic salt
- In a skillet, cook meat until no longer pink.
- Transfer to slower cooker.
- Add the rest of the ingredients.
- Cover and cook on low for 8-10 hours or on high for 4 hours.
Buffalo Chicken Salad Wraps Ingredients:
- Breast meat from 2 grocery store rotisserie chickens, chopped
- 1 pint grape tomatoes, halved
- 3 scallions, chopped
- 3 ribs celery, diced salt, pepper, Vege-Sal
- 1/2 cup buttermilk
- 2 tablespoons buffalo-style wing sauce
- 1 teaspoon garlic powder
- Cabo Fresh Spicy Guacamole Boston Lettuce Leaves
Buffalo Chicken Salad Wraps Directions:
- Mix all ingredients together, other than Boston Lettuce Leaves.
- Spoon mixture into leaves and enjoy!
Winner for Most Creative Recipe
Brendan Car delivered The Lawson Group employees with the most creative dish of the day, a Thai Crunch Salad with Peanut Dressing!
- 1/4 cup creamy peanut butter
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice, from one lime
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2-1/2 tablespoons sugar
- 2 garlic cloves, roughly chopped
- 1-inch square piece fresh ginger, peeled and roughly chopped
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh cilantro leaves
- 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
- 1 cup prepared shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 small English cucumber, halved lengthwise, seeded and thinly sliced
- 1 cup cooked and shelled edamame
- 2 medium scallions, thinly sliced 1/2 cup loosely packed chopped fresh cilantro
- Combine all of the ingredients except for the cilantro in a blender and process until completely smooth.
- Add the cilantro and blend for a few seconds until the cilantro is finely chopped.
- Refrigerate until ready to serve.
- Combine all of the ingredients in a large bowl and toss to combine.
- If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Thank you to everyone who participated in this year’s Healthy cook-off! I think we all left with a new recipe to make on our own!