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2015 Fresh Summit Sensory Experience Contest

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Table of Contents

Sensory Experience Contest .....................................................................................................2

Judges .....................................................................................................................................3

Recipes ....................................................................................................................................8

Bejo/Tasti-Lee ...................................................................................................................9Kohlrabi Taco Trio

California Avocado Commission .......................................................................................12Georgia Peach, California Avocado and Chicken Flatbread Sandwich

Earthbound Farm ............................................................................................................13Amelia’s Peach+Spinach Fruit Leather

Green Giant Fresh ............................................................................................................14Sweet Potato Cinnamon Rolls

Love Beets .......................................................................................................................15Grilled Beet Sliders with Guacamole and Mango Salsa

Mastronardi Produce / SUNSET® ......................................................................................16Strawberry Pepper Salsa

Misionero Vegetables ......................................................................................................17Misionero’s BLT Avo Spring Roll featuring Garden Life™ Red Romaine

Nature Fresh Farms .........................................................................................................18Fresh Caprese Wrap

Renaissance Food Group, LLC ...........................................................................................19Fresh Corn Polenta with Vegetable Bolognese, Roasted Mushrooms and Slow-Roasted Tomatoes

Sun Pacific ......................................................................................................................21Cuties® Fruit Salad

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Fresh Summit Sensory Experience Contest

Exhibitors were challenged to create a recipe with produce featured as the star; a recipe that is kid-friendly, innovative, appealing in aroma, appearance and taste. Over 65 recipes were submitted and the top 10 will be tasted by more than 20 judges, both adults and children!

Many thanks to all exhibitors who submitted recipes. All recipes can be found on the Fresh Summit website at freshsummit.com/sensory.

Many thanks also to all our judges – adults and children!

JUDGES

Allegiance Retail Services

Victor SavanelloDirector of Produce and FloralIselin, New Jersey USA

Vic currently serves as the Director of Produce & Floral at Allegiance Retail Services, where

he has been employed since 2008. His current responsibilities at Allegiance include

overseeing all Produce and Floral operations and functions, to include managing sales,

coordinating advertising, supervising merchandising, and managing the procurement of

product for 95 member stores in NJ, NY, and PA. Previous to Allegiance, Vic was employed

for over 22 years at Wakefern Food Corporation, where he served as a Category Manager

over the last 15 years of service. Vic is currently President of the Eastern Produce Council,

and a board member since 2006. Vic is chairman of the New York Produce Show Commit-

tee, EPC Strategic Planning Committee, and is Co-Chairman of the Eastern Produce Coun-

cil Golf Outing Committee. Vic has recently joined the PMA Fresh Summit Committee, and

is a SEPC and NEPC member.

Coosemans LA Shipping

Jill OverdorfCorporate Executive ChefVernon, California USA

An executive chef for more than two decades, Jill currently works as Corporate Executive

Chef and Director of Business and Culinary Development for Coosemans LA Shipping, an

international specialty produce company. After attending UMASS-Amherst and the Culinary

Institute of America, she launched her culinary career in New York City. She has worked as

the Executive Sous Chef at the Telluride Film Festival, Executive Banquet Chef at The Getty

Museum, Brentwood, CA; Executive Chef at DreamWorks Studios, Burbank, CA; Execu-

tive Chef at McMurdo Station in Antarctica and Executive Sous Chef at the Ross School,

Easthampton, New York. In addition to her position with Coosemans LA Shipping, Jill is an

industry consultant who helped to pilot one of the nation’s first Farm-to-WIC programs, con-

necting urban mothers and children with regional and seasonal small farm produce. Jill is a

Board member of the PMA Foundation, a Leadership Board member of the LA Food Policy

Council and one of the principle authors of the innovative Good Food Purchasing Guidelines

for Foodservice Institutions, a cutting edge guide to multi-value sustainable purchasing.

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Kitchen Witch LLC

Casey BenedictPresident/FounderPhiladelphia, Pennsylvania USA

Casey is the social media and food marketing innovator behind two unique platforms

aimed at connecting brands with bloggers. As Founder and President of Kitchen PLAY and

Eat Write Retreat, she collaborates with brands, agricultural commodities and small busi-

nesses to develop successful content marketing programs within the food blogger com-

munity and aids brands in developing long-lasting relationships with blogger evangelists.

Casey has worked with an extensive client list, including brands such as Whole Foods

Market, Land O’Lakes, and McCormick, agricultural commodities such as the US Potato

Board, Avocados from Mexico and Dandy Fresh and a range of agencies including Edel-

man, Fleishman Hillard, and Golin Harris, among many others. She earned her MFA and BA

in Creative Writing from Emerson College and the University of Michigan, respectively.

Mollie Stone’s Market

Thomas E. WheelerDirector of Produce OperationsMill Valley, California USA

Tom grew up on the east coast in the great state of Delaware, transplanting himself to San

Francisco in 1977. The first few years on the west coast were spent in the restaurant business,

a continuation from the east, but what a difference. Since joining the retail industry in 1980,

Tom has spent 35 years in the produce department, working all aspects of the department,

from set-up to department manager. He has spent 24 of those with Mollie Stone’s Markets,

a locally owned and operated chain in the San Francisco Bay Area where he has been the

Director of Produce Operations for the past 16 years. Tom is currently serving on the PMA

Board of Directors.

Disney Consumer Products

John KingDirector of Licensing, ConsumablesGlendale, California USA

John is a Central California native, and has been in Sales, Marketing, and Brand

management for the last 20+ years. After graduating from California State University Fresno,

he began his career with General Mills in Northern California. He has had a diverse career

over his 12 year tenure at GMI, holding senior sales roles on key account teams, and brand

management/marketing roles on core consumer brands. His career path has taken him

across the U.S throughout the journey. John decided to make the move back to CA to

take on a series of Sales / Brand Management / P&L Mgmt. positions at The Walt Disney

Company, which also included a multi-year expatriate role in Melbourne as the Managing

Director for Australia/New Zealand, managing the region P&L for Disney Consumer

Products. He returned to the U.S. in 2009, and currently manages 2 major global Licensing

partnerships and the U.S. P&L and Brand Management / Licensing for the Disney-Branded

Consumables business at The Walt Disney Company. His current role has him involved in

several health initiatives with the White House, participating in PMA, and a member of PBH.

Grocery Outlet Inc.

Scot Olson Director of Produce & Floral Emeryville, California USA

Scot started his Produce Career at Albertsons Northern CA where he spent over 15 years

working as Produce Manager, Quality Assurance Inspector and Produce Buyer. Since

joining Grocery Outlet Inc. in 2002, Scot has been instrumental in creating and developing

the Produce, Floral and Meat programs. Grocery Outlet is a third-generation family run

business, recognized as the nation’s largest grocery extreme-value retailer with over 200

Independently operated stores in California, Idaho, Nevada, Oregon, Pennsylvania, and

Washington.

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PRO*ACT, LLC

Mary Wright-RanaDirector of MarketingMonterey, California USA

Mary works in a great industry, produce, where business associates turn into friends,

and then we all become one family. She has the best career and works as Director of

Marketing for PRO*ACT, America’s leading distributor of fresh produce to the foodservice

and retail industries. Mary received degrees in Computer Science and Finance and has

extensive education and training in Marketing, Corporate Communication and Public

Relations. She is the author of two books on motorsports and has received several awards

including Sports Media multiple award winner, award winner Exhibitor Magazine and has

been featured in The Packer – Women in Produce. She is also a local community volunteer

advocate and serves as an industry board and committee member.

Sam’s Wholesale Club

Russell MounceVice President, Divisional Merchandise Manager (DMM) of ProduceBentonville, Arkansas USA

Russ Mounce has over 18 years experience in the produce industry. He began his produce

career in Walmart Supercenters as a produce stocker. He later became a produce manager

for one of their stores before joining Sam’s Club as an assistant buyer in the Produce

Division in January of 2000. From 2000 to 2010 Russ held numerous buying/sourcing roles

within the Produce and Floral area at Sam’s Club allowing him to have responsibilities

across all commodities Sam’s Club carries in the Produce area. In October of 2010, Russ

was promoted to his current position as the Senior Director of Produce and Floral with

responsibilities over merchandising for 632 Sam’s Clubs in the U.S. including 11 clubs

in Puerto Rico. Russ currently serves on the Board of Directors for Produce Marketing

Association and will serve as Chairman of the Board in 2016.

Save Mart Supermarkets

Greg CalistroExecutive Director of Produce & FloralModesto, California USA

Greg Calistro started his career in produce at Lucky Stores, where he worked for 11 years. He

has been with Save Mart Supermarkets for 27 years. His current Position is Executive Director

of Customer Solutions. Greg has served on the Floral Council for the Produce Marketing

Association, the Produce Marketing Association Board of Directors and has been a member

of the Northern California Committee for the FPFC. He currently serves on the Northern

California Board for The City of Hope.

SUPERVALU

Jim SarclettiDirector of Produce and Floral, Supervalu Northern RegionHopkins, Minnesota USA

Jim has spent 29 years in the grocery industry, the past 24 with SUPERVALU. The first 14 years with

SUPERVALU was spent in stores, working in departments, managing departments and ultimately

managing stores. Jim spent 2 years as a produce field specialist and now he has been a Director

of Produce and Floral for nine years in three different areas. Three years with Cub Foods, three

years with Save-A-Lot and the past three years with Supervalu’s Northern region.

Sysco

Nancy JohnstonSenior Sales ManagerHouston, Texas USA

Nancy Johnston was born in The Salad Capital of the World, Salinas, California. She has

spent the last 24 years working in all aspects of the produce business starting in the

research lab of Bud Antle. From there she went to working directly for growers, shippers

and on to becoming a broker. Nancy has spent the last 16 years working for Sysco

Foodservice, the last seven of these she has been at the Corporate Office in Houston.

Ingredients

Taco ‘Shells’

20 Slices of Bejo Seeds Kohlrabi, tortilla thickness, dusted with ground cumin (you can also grill a kohl-rabi slice as a liner and brush with Paleo BBQ sauce to give additional flavor to the shell)

BBQ Pulled Pork

4-5 pound natural pork shoulder

32 oz. of low sodium beef or chicken broth

¹⁄₂ teaspoon kosher salt

¹⁄₂ teaspoon freshly ground white pepper

3-4 garlic cloves, minced

Paleo BBQ Sauce

14.5 oz. can no salt diced tomatoes in juice

1 onion, diced

4 cloves garlic, chopped

2 tablespoons tomato paste

2 tablespoons Dijon mustard

3 tablespoons apple cider vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon smoked paprika

¹⁄₂ teaspoon cayenne pepper

2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper

1 cup unsweetened pineapple juice

Hatch Chili, Mango and Tasti-Lee Tomato Salsa

(combine ingredients, refrigerate for at least an hour)

1 ripe mango, peeled, pitted, and diced (if mango is unavailable, swap out 1 small can no sugar added pineapple, drained and diced)

¹⁄₂ medium red onion, finely chopped

2 medium Tasti-Lee tomatoes, diced

1 jalapeño, minced

1 Hatch Chili, roasted and diced

3 tablespoons fresh cilantro, chopped

Juice of a fresh lime

¹⁄₂ teaspoon Kosher salt

Crispy paleo-friendly bacon (no sugar added) (optional)

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2015 Top 10 Sensory Experience Contest Recipes

Bejo/Tasti-LeeKohlrabi Taco Trio

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California Avocado CommissionGeorgia Peach, California Avocado and Chicken Flatbread Sandwich

Page 12

Earthbound FarmAmelia’s Peach+Spinach Fruit Leather

Page 13

Green Giant FreshSweet Potato Cinnamon Rolls

Page 14

Love BeetsGrilled Beet Sliders with Guacamole and Mango Salsa

Page 15

Mastronardi Produce / SUNSET®Strawberry Pepper Salsa

Page 16

Misionero VegetablesMisionero’s BLT Avo Spring Roll featuring Garden Life™ Red Romaine

Page 17

Nature Fresh FarmsFresh Caprese Wrap

Page 18

Renaissance Food Group, LLCFresh Corn Polenta with Vegetable Bolognese, Roasted Mushrooms

and Slow-Roasted TomatoesPage 19

Sun PacificCuties® Fruit Salad

Page 21

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Bejo/Tasti-LeeBooth 1727

Kohlrabi Taco Trio

My passion is exploring unique ways to elevate produce in my dishes! This Taco Trio highlights a plethora of fruit and veggies incorporated into each taco, including the shell. Instead of using tortillas, I slice the Bejo Seeds kohlrabi into tortilla-thin slices and dust them with different spices to mimic the look and job of a tortilla - so I’ve dubbed them “K-Tillas.” The result: a phenomenal texture that holds up to the power-packed, flavorful fillings. These three tacos sing together and appeal to all of the hot food trends right now. And the best part is all THREE are gluten-free. The possibilities of filling these K-tillas are endless!

BBQ Pulled Pork Kohlrabi Tacos with Hatch Chili, Mango and Tasti-Lee Tomato Salsa (Paleo-Friendly, Gluten-Free)

Instructions

1. Season pork with salt, pepper and garlic.2. Place in a slow cooker and add broth. Cook overnight, about 8-10 hours, on low until fork tender. 3. Discard fat and shred pork. Drain the slow cooker of liquid and discard liquid. Add the shredded pork back to

the slow cooker.4. In a blender, pulse BBQ sauce ingredients. Reduce over low heat for about 1 hour. Toss with shredded pork

and fill tacos. Top with optional crumbled crispy bacon.5. Finish with a teaspoon or two of Hatch Chili, Mango

and Tasti-Lee Tomato Salsa.

Ingredients

Taco ‘Shells’20 Slices of Bejo Seeds Kohlrabi, tortilla thickness, dusted with ground smoked paprika

Ceviche3 pounds medium wild caught shrimp, peeled and deveined, washed with Eat Cleaner Seafood + Poultry WashJuice of 8 limes plus 1 teaspoon grated zestJuice of 6 lemons plus 1 teaspoon grated zestJuice of 2 oranges plus 1 teaspoon grated zest¹⁄₄ cup rice wine vinegar2 pounds Tasti-Lee tomatoes, chopped

6 Persian cucumbers, peeled and diced 1 medium yellow bell pepper, cut into ¹⁄₂ inch dice1 medium red bell pepper, cut into ¹⁄₂ inch dice1 red onion, diced2 large avocados, diced2 tablespoons fresh cilantro, minced1¹⁄₂ teaspoons Himalayan sea salt1 teaspoon ground white pepper

Topping1 container radish sproutsChili oil (optional but recommended)

Ingredients

Taco ‘Shells’20 Slices of Bejo Seeds Kohlrabi, tortilla thickness, dusted with curry powder

Taco Filling2 cups cauliflower, cleaned and chopped into tiny florets1 cup low sodium vegetable broth¹⁄₂ cup water2 cans black beans, rinsed2 cans white cannellini beans, rinsed2 cups Cremini mushrooms, cleaned and chopped2 teaspoons ground cumin2 teaspoons curry powder1 teaspoon chili powder1 teaspoon Kosher salt

Tomato Chutney2 cups, Tasti-Lee tomatoes, pureed 1 teaspoon rice wine vinegar1 teaspoon fresh garlic, minced2 teaspoons chili powder1 teaspoon Himalayan sea salt¹⁄₂ teaspoon stevia

Instructions1. In a stockpot, add cauliflower to broth and water and simmer until tender over medium high heat, about

8-10 minutes.2. Add beans and spices and cook over medium low heat for another 8 minutes or until most liquid is absorbed.3. Meanwhile, in a separate saucepan, combine Tomato Chutney ingredients and simmer until thickened, about

10 minutes.4. Fill kohlrabi taco shells with bean and veggie mixture and top with a teaspoon or two of tomato chutney.

Serves: 20 tacos of each

Instructions1. Chop cleaned and deveined shrimp into bite-sized pieces.2. In a large lidded container, combine chopped shrimp with citrus and zest and allow to marinate covered,

overnight, up to 10 hours.3. In a large bowl, combine tomatoes, cucumber, bell peppers, red onion, cilantro, avocado, Himalayan sea salt

and white pepper. 4. Combine with shrimp and allow to marinate together for at least one hour.5. Fill kohlrabi shells with ceviche and top with a teaspoon of radish sprouts and a few drops of chili oil.

1110

Bejo/Tasti-LeeBooth 1727

Shrimp and Ceviche Kohlrabi Tacos with Radish Sprouts and Chili Oil (Raw, Gluten-Free)

Black and White Bean Kohlrabi Tacos with Cauliflower, Cremini Mushrooms and Tasti-Lee Tomato Chutney (Vegan, Gluten-Free)

Georgia Peach, California Avocado and Chicken Flatbread Sandwich

If you love sweet and savory flavors, you’ll love this grilled flatbread sandwich layered with Fresh California Avocado, deli meat chicken and fresh peaches. It’s summer on a sandwich. With only six ingredients and ready to eat in 15 minutes, this will be one you will enjoy making with and for your kids.

Ingredients

1 (7-in.) flatbread, cut in half

1 teaspoon peach preserves

1 slice pepper jack cheese

2 slices deli chicken breast

¹⁄₂ ripe, Fresh California Avocado, peeled, seeded and sliced

1 ripe, fresh Georgia peach, peeled and thinly sliced

Instructions

1. Slice the flatbread in half.2. On one half of the flatbread, spread the peach preserves.3. On the other side of the flatbread, layer the pepper jack cheese, chicken breast, avocado slices, and half of

peach slices.4. Place the two halves together.5. Place a skillet over medium high heat. Heat the pita sandwich on each side until lightly browned and the

cheese is melted - about 4 minutes total.6. Cut and serve with the remaining peach slices.

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. As with all fruits and vegetables, wash avocados before cutting.

Serves: 1 adult or 2 children

1312

California Avocado CommissionBooth 2647

Amelia’s Peach+Spinach Fruit Leather

Not only is fruit leather a fabulous fruit and veggie-based travel or lunchbox snack, it’s also best when made with soft, ripe produce that might otherwise go unused.

Ingredients

4 ripe white or yellow peaches, peeled and sliced

1 cup (packed) Earthbound Farm Organic Baby Spinach leaves

1 tablespoon lemon juice

2 tablespoons honey

Instructions

1. Preheat oven to 225ºF. Line a rimmed baking pan (about 11”x15”, but sizes can vary a little between pans) with parchment paper.

2. Place the spinach in a microwave-safe bowl with 1 tablespoon water and microwave for 1 minute or until the spinach is wilted. Drain off the excess water and place in a blender.

3. Add all remaining ingredients to the blender and blend until you have a smooth purée. Pour the purée on the lined baking sheet and spread it out evenly with a spatula.

4. Bake for 3 to 3 ¹⁄₂ hours or until the purée feels firm to the touch, but still slightly sticky. Remove from the oven and cool completely (for at least 30 minutes).

5. Cut with a sharp knife, pizza cutter or small cookie/biscuit cutter into fun shapes or long strips that you can roll up and tie with colorful string or festive ribbon. Store in an airtight container for up to 3 days. Enjoy!

Note: This recipe is pretty forgiving; you can make it in different sizes of pans or spread a little thicker or thinner, as you like, so the yield will vary. The key thing, Amelia says, is to cook it until it’s firm yet still a little sticky.

Serves: 10

Earthbound FarmBooth 3937

1514

Grilled Beet Sliders with Guacamole and Mango Salsa

Ingredients

1 (8.8-oz.) package Love Beets cooked beets, sliced into ¹⁄₂-inch thick roundsCooking spray or oil6 slider buns, grilled

Guacamole1 large ripe avocado, peeled 2 tablespoons fresh lime juice 1 jalapeño, seeded and finely chopped1 clove garlic, minced3 tablespoons red onion, finely chopped¹⁄₈ - ¹⁄₄ teaspoon fine sea salt, to taste

Mango Salsa1 large ripe mango, peeled, cored and chopped1 jalapeño, seeded and finely chopped¹⁄₃ cup red onion, finely chopped2 tablespoons fresh lime juice

Instructions

1. Add all of the ingredients for the guacamole to a small bowl and mash using a fork until it reaches desired consistency. Cover and refrigerate until ready to use.

2. Add all of the ingredients for the mango salsa to a bowl and stir well. Cover and refrigerate until ready to use.

3. Preheat the grill to medium-high and spray with cooking spray. 4. Slice the beets into ¹⁄₂-inch thick rounds and lightly brush or spray both sides with olive oil or canola oil.5. Grill beet slices for 2 to 3 minutes per side, or until charred and hot.6. Lightly spray or butter the slider buns and grill until desired crispness, about 2 minutes. 7. Assemble sliders by adding desired amount of guacamole, sliced grilled beets, and mango salsa to each slider

bun. Serve and enjoy!

Serves: 6

Love BeetsBooth 5017

Green Giant FreshBooth 1347

Sweet Potato Cinnamon Rolls

What do you get when you combine sweet potatoes and cinnamon? You get a perfectly paired flavor sensation that is both sweet and nutri-tious! Add that to an ooey gooey cinnamon roll and you’ve got perfec-tion. Our new Sweet Potato Cinnamon Rolls may have you changing the way you eat veggies. The sweet potatoes add a sweetness and creamy moisture to the rolls, as well as (listen up here, parents) adding great nutritional benefits to this nostalgic favorite. So we say ’Let them eat Cinnamon Rolls’…and you know they’re getting their vegetables too!

Ingredients

Roll Dough5¹⁄₂ cups sweet potatoes (from 1 package [32 oz.] Green Giant™ Fresh Diced Sweet Potatoes)¹⁄₂ cup warm water (about 105ºF)2 tablespoons granulated sugar1 tablespoon active dry yeast (1¹⁄₂ packages)¹⁄₂ cup unsalted butter2 eggs1 teaspoon salt4¹⁄₂ to 5 ¹⁄₄ cups all-purpose flour1 tablespoon olive oil

FillingRemaining sweet potatoes from package (about 2 cups) 1 cup packed brown sugar ¹⁄₄ cup all-purpose flour 2 tablespoons cinnamon ¹⁄₄ teaspoon nutmeg ¹⁄₂ cup unsalted butter, softened

Icing2 cups powdered sugar ¹⁄₂ cup unsalted butter, melted 2 tablespoons milk

Instructions1. In microwavable bowl, place 5¹⁄₂ cups of the sweet pota-

toes (reserve remaining sweet potatoes for filling). Cover; microwave on high 5 to 7 minutes or until fork tender.

2. Meanwhile, in large bowl, mix water, granulated sugar and yeast. Let stand about 10 minutes or until yeast is dissolved and mixture begins to foam.

3. Mash cooked sweet potatoes with ¹⁄₂ cup butter until smooth. Stir in eggs, salt and 1 cup of the flour; mix well.

4. Add sweet potato mixture to yeast mixture, using pad-dle and medium speed; mix 2 minutes. Add 3¹⁄₄ cups of the flour, about 1 cup at a time, beating well after each addition. Dough will be sticky. Place dough on floured surface. Knead 2 to 3 minutes, kneading in as much of the flour as needed, until dough is smooth and springy. Grease large bowl with olive oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.

5. Meanwhile, place reserved sweet potatoes in food processor with metal blade. Cover; pulse 5 to 6 times

or until sweet potatoes are finely chopped. Add brown sugar, ¹⁄₄ cup flour, the cinnamon and nutmeg; pulse 3 to 4 times or until well combined. Cut ¹⁄₂ cup butter into 8 pieces, and add to food processor; pulse 2 to 3 times or until well combined. Set aside.

6. Heat oven to 375ºF. Grease bottom and sides of 13x9-inch pan with butter, shortening or cooking spray.

7. Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 20x16-inch rectangle on lightly floured surface. Spread filling evenly over dough. Roll rectangle up tightly, beginning at 20-inch side. Pinch edge of dough into a roll to seal. With fingers, shape until even, and stretch to form 24-inch log. With serrated knife, cut into 12 (2-inch) slices.

8. Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 45 minutes or until dough has doubled in size. Bake 30 to 35 minutes or until golden brown. Meanwhile, in medium bowl, mix icing ingredients, thinning with milk as necessary. Cool rolls in pan 5 minutes; remove from pan. Spread with icing.

Serves: 12

1716

Strawberry Pepper Salsa

This sweet, tart, fresh salsa is full of nutrients and low in calories. Serve it as a dip with tortilla chips or as a top-ping in half an avocado for a unique appetizer. Serving suggestion: place half an avocado, peeled and pitted, on a bed of julienned or finely chopped jicama. Top with salsa and garnish with a cilantro leaf.

Ingredients

¹⁄₂ SUNSET® red bell pepper, diced small

¹⁄₂ SUNSET® green sweet bell pepper, diced small

¹⁄₂ SUNSET® yellow bell pepper, diced small

¹⁄₂ medium red onion, finely chopped

1 jalapeño, seeded and finely chopped

3 tablespoons lime juice

Zest of one lime

2 tablespoons olive oil

¹⁄₂ pound strawberries, hulled and chopped

2 tablespoons cilantro, finely chopped

¹⁄₂ teaspoon fine sea salt

¹⁄₄ teaspoon freshly ground pepper

Instructions

1. Add cut peppers, onion, lime juice and zest, and olive oil to a medium bowl. Toss lightly to fully coat all ingredients.

2. Add strawberries, cilantro, sea salt, and pepper. 3. Toss lightly and serve.

Mastronardi Produce / SUNSET®Booth 4847

Misionero VegetablesBooth 537

Misionero’s BLT Avo Spring Roll featuring Garden Life™ Red Romaine

Ingredients

12 Garden Life™ Red Romaine Leaves, cut into ribbons

6 pieces bacon

2 avocados

2 medium tomatoes, diced

2 tablespoons cilantro, chopped

1 green onion, finely chopped

1 sprig fresh dill, chopped

1 medium lime

4 rice paper wrappers (Skin Banh Trang)

Pinch sea salt

Pinch pepper

Dressing

¹⁄₂ tablespoon low sodium soy sauce

1 tablespoon mayonnaise

2 teaspoons fresh lime juice

1 teaspoon sesame oil

Instructions1. Combine all dressing ingredients in a small mason jar.

Close lid and shake vigorously for 15 seconds or until emulsified.

2. Preheat oven to 250ºF degrees. Place bacon on cookie rack and bake for 20 minutes until crisp and brown.

3. In a large bowl, mash one avocado, add in tomatoes, green onions, dill, and cilantro; mix thoroughly. Dice the 2nd avocado and add in to mixture. Sprinkle with sea salt, and pepper. Cut lime in half and squeeze lime juice over mixture (to prevent browning) and mix thoroughly.

4. Working with one piece of rice paper wrapper at a time, dip in warm water for 5 seconds - don’t over soak wrapper or allow it to fold over as it will stick together. Place rice wrapper on a working surface and fold the edges inward. Working in layers, add the ribbons of Garden Life Red Romaine (to ¹⁄₃ section of the rice paper closest to you), add the avocado filling and bacon.

5. Start rolling the wrapper over the filling away from you, tucking and rolling the wrapper, making sure the filling remains inside. Let set for 1 minute then cut spring roll into 3 parts. Serve immediately or cover with plastic and refrigerate.

Serves: 4

1918

Fresh Caprese Wrap

Ingredients

2 tomatoes on the vine, thinly sliced

1 cup baby spinach

16 fresh basil leaves

1 cup feta crumbles

12 pearl-sized bocconcini cheese

4 flour or whole wheat tortillas

Instructions

1. Heat skillet over medium-high heat.2. Place your spinach and basil in the center of tortillas.3. Add tomato and cheese.4. Fold in edges of tortilla then roll place on skillet for 2 minutes each side.5. Cut and serve.

Chef’s Tip: To reduce the amount of fat, you can substitute bocconcini cheese for goat cheese.

Serves: 4-6

Nature Fresh FarmsBooth 4785

Renaissance Food Group, LLCBooth 1947

Fresh Corn Polenta with Vegetable Bolognese, Roasted Mushrooms and Slow-Roasted Tomatoes

This dish is meant to use family-friendly ingredients to create a meal that challenges and grows children’s taste buds by taking popular vegetables such as corn, tomatoes and mushrooms, and bringing them together for an easy-to-prepare, healthy meal.

Ingredients

Slow-Roasted Tomatoes

5 roma tomatoes, halved

1 teaspoon salt

2 tablespoons olive oil

Roasted Mushrooms

4 oz. Shitake mushrooms, stemmed and ¼” sliced

12 oz. Crimini mushrooms, stemmed and ¼” sliced

2 sprigs fresh thyme, chopped

1 sprig rosemary, chopped

½ teaspoon salt

¼ teaspoon coarse ground black pepper

2 tablespoons olive oil

Fresh Corn Polenta

8 ears corn on the cob, husked and cleaned of all silt

2 tablespoons butter

4 oz. soft goat cheese

2 teaspoons salt

Vegetable Bolognese

2 oz. celery, ¹⁄₄” diced

1 oz. carrot, ¹⁄₄” diced

3 oz. yellow onion, ¹⁄₈” diced

1 tablespoon olive oil

½ teaspoon olive oil

½ teaspoon salt

¼ teaspoon coarse ground black pepper

1 teaspoon chopped garlic

½ cup dry white wine

InstructionsSlow-Roasted Tomatoes1. Preheat oven to 200ºF.2. Drizzle tomato halves with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt.3. Place on parchment-lined sheet tray and roast in preheated oven for 1½ hours.4. Reserve 4 of the tomato halves and place the remaining 6 halves in a food processor.5. Puree the 6 tomato halves and reserve for the sauce.

Roasted Mushrooms1. Toss sliced mushrooms with thyme, rosemary, ½ teaspoon salt, ¼ teaspoon black pepper and 2 tablespoons

olive oil.2. Place on parchment-lined sheet tray and bake in oven (with tomatoes) until browned and crispy, about 45

minutes.

Ingredients

3 Cuties

½ banana

1 Mighties™ Kiwi

¼ peach

4 strawberries

¼ cup blueberries

½ teaspoon lemon juice

Mint leaves

Instructions1. Wash and core Cuties.2. Dice Cuties slices into smaller pieces. Do the same with the rest of the fruit, except for the lemon and the

mint leaves. Squeeze lemon over diced fruit to keep pieces from discoloration, especially the banana pieces.3. Scoop fruit salad into Cuties bowls, decorate with a mint leaf and serve.4. Enjoy!

Serves: 10

212020

Renaissance Food Group, LLCBooth 1947

Fresh Corn Polenta1. While tomatoes and mushrooms roast in the oven, remove corn from the cob and place cleaned cobs in a

large pot; cover with water.2. Bring the pot to a simmer and simmer cobs for 20 minutes.3. Remove and discard the cobs and place the reserved corn kernels in the corn broth and simmer for 8 minutes.4. Drain the corn, reserving about 1½ cups of the broth.5. Place the corn kernels in a food processor with 2 tablespoons butter, 4 oz. goat cheese and 2 teaspoons salt.6. Puree corn kernels until most of the corn has broken up into a smooth, creamy paste.

Vegetable Bolognese Sauce1. Heat a sauce pot under medium-low heat.2. Add 2 tablespoons oil, carrots, celery, and onions to pot.3. Cook vegetables for 5 minutes, stirring occasionally.4. Add garlic and cook for an additional 1 minute.5. Turn heat up to medium-high heat and add white wine; allow wine to reduce by half.6. Add pureed tomatoes and one cup of reserved corn broth.7. Simmer mixture for 15 minutes until thickened.

Serve and Enjoy!1. Spoon polenta into a bowl and top with a spoonful of vegetable Bolognese.2. Sprinkle with roasted mushrooms and goat cheese crumbles, and top with a roasted tomato half.

Sun PacificBooth 415

Cuties® Fruit Salad

Our Cuties fruit salad is all that you need to stay happy and healthy and sweet as can be. It’s Cuties fruit fun for one, two, or three. They’re adorable, portable, and very handy. Every cup is filled up with fresh vitamin C, from five fruity friends, and of course our Cuties. Try our Cuties fruit salad and soon you will see, our fruit cups are sweetest in sweet history.

Thank you to our SponsorsBolthouse Farms, founded in 1915 and located in California’s San Joaquin Valley, is known for high-quality consumer brands and innovative products. A market share leader in growing and distrib-uting carrots, Bolthouse Farms produces and sells super-premium juices, smoothies, protein shakes and café beverages under the

Bolthouse Farms® brand name. In recent years, Bolthouse Farms diversified its offerings by launching a line of premium refrigerated yogurt dressings and in August 2014 the Company launched their new Bolthouse Farms Kids platform, nutritious kids snack options and the first-ever dedicated kids snacking destination in produce aisles across the nation. The Bolthouse Farms mission is to inspire the fresh revolution by changing the way people consume fruits and veggies.

The company was acquired by Campbell Soup Company on Aug. 6, 2012. Learn more about the 100 years of the company’s farm heritage, mission and entire line of current products at www.bolthouse.com and join our community on Facebook at https://www.facebook.com/bolthousefarms and Twitter @BolthouseFarms.

The Walt Disney Company’s commitment to build healthier genera-tions began almost 10 years ago and stemmed from a growing societal concern over children’s health and belief that Disney could make a real difference. Research showed that parents needed help making healthy living more fun and simple for their families.

In 2006, Disney became the first major media company to establish formal Nutrition Guidelines that associ-ate its brands and characters with a more nutritious portfolio of products. The Company has marked every year of its Commitment with a significant milestone to drive further progress towards creating healthier generations including developing regionally-relevant Nutrition Guidelines, publishing the first public report of Disney targets, expanding the content and experiences offered that inspire healthier food, physical activity and hygiene choices, becoming the first major media to launch food advertising standards for kids and the introduction of the Mickey Check.

The Mickey Check is a quick and easy way for families to identify healthier food options in stores, on-air, on-line, at Disney theme parks and other places where Disney products are sold. Foods and recipes that feature the Mickey Check adhere to stringent standards and meet Disney Nutrition Guidelines, which are continually updated to remain best in class for contributing to a nutritious diet. Learn more about Disney’s Healthy Living Commitment and the Mickey Check at Disney.com\BeYourBest.

To view all the delicious recipes submitted for the Sensory Experience Contest, visit freshsummit.com/sensory or scan the QR code.