Howard L. Puckett
Category & Grand Prize Winner, Entrées
Caribbean Shrimp Salad with Lime Vinaigrette
"I wanted to create a recipe for a festive meal with local ingredients that could be prepared ahead of time and assembled at the last minute. Everything except the avocado, because it turns brown, can be readied in advance and kept in separate containers, covered, and chilled. I like to serve this dinner salad with multigrain rolls."
-Katherine Hinrichs, West Boothbay Harbor, Maine
Category Winner, Starters and Beverages
Korean-Spiced Beef and Cabbage Rolls
"I am originally from Nebraska; one of my favorite places to eat is a small chain of sandwich restaurants called Runza. They are famous for their pillowlike beef and cabbage sandwiches. Since my husband is Korean, I created these pairing the traditional filling ingredients and flavors from his culture. These make a great snack."
-Mollie Lee, San Jose, California
Category Winner, Desserts
Carrot Cake with Toasted Coconut Cream Cheese Frosting
"I grind oats with flour in a food processor to make this cake more nutritious, and use only ¼ cup canola oil and pureed baby food carrots to make it moist. This cake keeps for up to three days in the refrigerator and also freezes well."
-Christine Dohlmar, Valrico, Florida
Category Winner, Sides and Salads
"I am continually looking for ways to incorporate more omega-3s and whole wheat into my diet. Making yeast breads has always been an important tradition in my family, and I enjoy working with more nutrient-rich ingredients for this part of our meal."
-Melissa Hinrichs, Omaha, Nebraska