The recipe contest results are finally in! The judges have tested and tasted and after much consideration (and more tasting) have narrowed the finalist to…(drumroll)….
From We Olive El Dorado Hills: Joey Cattone’s recipe for Not Your Mother’s Brussels Sprouts.
Why Joey won: Her simple, but surefire technique yields perfectly caramelized brussels sprouts that are packed with flavor and let the olive oil shine!
From We Olive Walnut Creek: Ryan Christie’s recipe for Chocolate Summer Salad.
Why Ryan won: His Dark Chocolate Vinaigrette is complex and works surprisingly well with a unique combination of sweet and savory elements.
From We Olive Paso Robles: Ken Hargreaves’ recipe for Halibut with Cilantro Pesto & Spinach Pea Mash.
Why Ken won: Every element of his dish was straightforward and simple to prepare and thoughtfully incorporated EVOO in variety of ways.
From We Olive San Luis Obispo: Megan Bauer’s recipe for Turkey Meatballs with Spaghetti and Garlic Bread
Why Megan won: Her meatballs are healthfully homey and satisfying without being heavy and the addition of pistachio and fresh herbs added a flavorful punch that impressed tasters.
From We Olive Ventura: Janet LaPlante’s recipe for Olive Oil Cake
Why Janet won: This recipe beautifully demonstrates the benefits of baking with olive oil. It’s got a pleasant, perfectly browned crust and a moist cake that subtly showcases the olive oil.
From We Olive Thousand Oaks: Kellen Moore’s recipe for Garlic Vegetable Flatbread with Mushrooms & Blood Orange Balsamic Caramelized Onions
Why Kellen won: His flatbread recipe, which is gluten-free thanks to a zucchini and cauliflower-based crust, is both inventive and so delicious even carb addicts and carnivores will love it.
From We Olive Belmont Shore: AJ Dale’s recipe for Grilled “You Choose” Tacos with Peach-Jalapeno Salsa
Why AJ won: Her “You Choose” tacos have a California fresh flavor that shows off the olive oil and embodies the We Olive ethos of eating deliciously well.
From We Olive OC Mix: Margee Berry’s recipe for Tropical Thai Sunburn Salmon with Pineapple Chutney & Cooking Cucumber Salad
Why Margee won: Her creative use of texture, temperature, and flavor wowed salmon lovers and skeptics alike and each component brought something vital to the plate.
From We Olive La Jolla: Jasmin King’s recipe for Garlic Pan-Seared Scallops with White Corn & Red Pepper Succotash
Why Jasmin won: Her combination of sweet scallops, corn and peppers were a winning combination of Garlic Olive Oil and that delicious Chardonnay drizzle.
From We Olive Online: Jan Valdez’s recipe for Pearls of Paso Robles
Why Jan won: Her recipe for Greek Style Pearl Couscous with Spinach, Feta, and Olives was a taster favorite for its fantastic flavor and simplicity.
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