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2016 Fresh Summit Sensory Experience Contest

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Table of Contents

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

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

Recipes ..................................................................................................................................11

Andy Boy ....................................................................................................................11-12Broccoli Rabe and Black Bean Quesadillas with Broccoli Rabe Guacamole

Avocados From Mexico ....................................................................................................13Better For You Brownie

Black Gold Farms .............................................................................................................14Smoky Chipotle Potato Lettuce Cups

Domex Superfresh Growers .........................................................................................15-16Open-Faced Autumn Glory® Apple Sliders

Green Giant Fresh ............................................................................................................17Cauliflower Crumbles® “Fried Rice” Egg Rolls

Love Beets USA LLC ..........................................................................................................18Tilapia Tacos with BBQ Beet Carrot Slaw

Mucci Farms ....................................................................................................................19Strawberry Brie Grilled Cheese with Smuccies Strawberry Tomato Jam

Oppy ................................................................................................................................20Jazz Apple Smoothie Bowl

Savor Fresh Farms ............................................................................................................11Spicy Sugar Kiss Melon Salsa

Zespri Kiwifruit ................................................................................................................22Toasted Coconut SunGold Kiwifruit Cups

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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 45 recipes were submitted and the top 10 will be tasted today by more than 30 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!

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JUDGES Coborn’s Cash Wise

Jerry KoehlerSpecialist for Produce and Floral Bismarck, North Dakota USA

Jerry has spent 46 years in the grocery industry, the past 2 years with Cash Wise. His first 15

years were with Farmer Jacks managing the produce and frozen food departments. Jerry

moved up to a Produce Supervisor position and then moved on to Food Lion where he

was responsible for perishable operations. He spent 11 years in Bermuda at Marketplace in

charge of store operation. Jerry has also spent time at Sav-A-Lot and Jackson Whole Grocer.

Coosemans LA Shipping

Jill OverdorfCorporate Executive ChefVernon, California USA

An executive chef for more than two decades, Jill 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, Brent-

wood, CA; Executive Chef at DreamWorks Studios, Burbank, CA; Executive 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, connecting urban moth-

ers and children with regional and seasonal small farm produce. She is one of the principle

authors of the innovative Good Food Purchasing Guidelines for Foodservice Institutions, a

cornerstone of the National Center for Good Food Purchasing. Jill serves on the Boards of:

Produce Marketing Association; Center for Growing Talent by PMA; the Los Angeles Food

Policy Council and HoPe Veterinary Clinic.

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Defense Commissary Agency

Bridget BennettSupervisory Category Manager (Produce)Fort Lee, Virginia USA

Bridget has more than 26 years of experience working for the Defense Commissary Agency

(DeCA), where she currently works as the Supervisory Category Manager (Produce), head-

quartered at Fort Lee, Va. She is responsible for the oversight of DeCA’s produce program.

Bridget is responsible for ensuring the goals and objectives of the agency’s strategic plan

are attained in addition to providing technical guidance of produce operations, merchan-

dising, and marketing strategies. Because of her expertise and marketing skills she effec-

tively interacts and communicates, both with DeCA personnel and the industry. She is the

technical advisor to DeCA’s senior leadership on all matters pertaining to produce.

Disney Consumer Products and Interactive Media

Fabiana Gil Director, Licensing, Disney-Branded ConsumablesGlendale, California USA

Fabiana grew up in Argentina and spent the first portion of her career in Latin America.

She started her career in Ogilvy & Mather, soon moving to different marketing and brand

management roles at multinational CPG companies. She then expanded her area of

expertise by going into other industries such as retail/e-commerce and entertainment,

while lecturing as a professor in advertising at Universidad del Salvador. She was a

founding partner of Brann Argentina, a CRM and promotions agency, until their top client

LVMH recruited her as the marketing lead for the Moet & Chandon’s champagnes and

sparkling wines portfolio. Fabiana has spent the last ten years managing the Licensing

P&L for the food, health & beauty business at the Walt Disney Company in the US. She

earned her MBA from UCEMA and her undergraduate degree from Universidad del

Salvador in Buenos Aires. She enjoys food, wine and cooking, and traveling with her family.

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Grocery Outlet Inc.

Kip MartinDirector of Produce & Floral Merchandising and TrainingEmeryville, California USA

Kip started his produce career at his family grocery store at the age of 14 and this is

where his passion for produce began. In 1989, he began with Bel Air Markets and in

2000 became a Produce & Floral Supervisor for Raley’s Supermarkets in Sacramento.

After 26 years, he decided to join the Grocery Outlet team as the Director of Produce &

Floral Merchandising and Training in November 2015. Grocery Outlet is a third-genera-

tion family run business recognized at the nation’s largest grocery extreme-value retailer

with over 250 independently operated stores in California, Idaho, Nevada, Oregon,

Pennsylvania, and Washington.

Grocery Outlet Inc.

Scot Olson Vice President 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 250 Independent-

ly operated stores in California, Idaho, Nevada, Oregon, Pennsylvania, and Washington.

Kitchen PLAY

Casey BenedictPresident and CEOMalvern, Pennsylvania, USA

Casey is a produce marketing innovator who speaks the language of social media and

digital influence so that you don’t have to. She makes it easy for you to boost your brand’s

visibility and increase consumer loyalty, with less work and zero frustration on your end. As

head honcho at Kitchen PLAY, Casey collaborates with large and local brands alike to bring

tremendous ROI to their consumer outreach efforts.

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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.

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.

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Sam’s Wholesale Club

Russell MounceVP of Produce and FloralBentonville, Arkansas USA

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

Wal-Mart 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 2015 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 2015, Russ was promoted to his current

position as the Vice President of Produce and Floral with responsibilities over merchandising

for Sam’s Club. Russ currently serves as Chairman of the Board for PMA.

Save Mart Supermarkets

Greg CalistroExecutive Director of Produce & FloralModesto, California USA

Greg 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.

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SpartanNash

Jerry GoldsmithDirector Produce & FloralMinneapolis, Minnesota USA

Jerry started his produce career at Vons/Safeway. He spent over 26 years working as a

Produce Manager, Produce Merchandiser and Regional Director. Jerry joined SpartanNash in

2009 as Director Produce & Floral. His current responsibilities include all areas of produce for

wholesale and corporate retail. With over 33 years of experience Jerry has always loved the

ever-changing produce industry. With mother nature throwing a curve ball daily it makes for

no two days the same.

SUPERVALU

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

Jim has spent 30 years in the grocery industry, the past 25 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 eleven years in three different areas. Three years with

Cub Foods, three years with Save-A-Lot and the past five years with Supervalu’s West 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.

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Wal-Mart Stores, Inc.

Ronald G. McCormickSenior Director of Sustainable AgricultureBentonville, Arkansas USA

Ron has been with Wal-Mart since 1995. He spent 10 years as Vice President / Divisional

Merchandise Manager for Produce & Floral. Prior to joining Wal-Mart, Ron was with Food

Lion, Meijer, and Hamady Brothers Complete Food Centers. McCormick earned a B.A.

in Business Administration at the University of Michigan - Flint, and attended Aquinas

College in Grand Rapids. In his current role, he focused on issues around locally grown

produce, re-usable plastic containers in the supply chain, and merchandising strategies.

Ron has served on the National Mango Board, the boards of the Produce for Better Health

Foundation and the United Fresh Produce Association, as well as chairing committees for

the Produce Marketing Association. Ron and his wife, Angie, have been married for over 39

years. They have two daughters Haley McCormick and Mallory McCormick Lowe, who also

live in NW Arkansas with their families.

2016 Top 10 Sensory Experience Contest Recipes

Andy BoyBroccoli Rabe and Black Bean Quesadillas with Broccoli Rabe Guacamole

Page 11-12

Avocados From MexicoBetter For You Brownies

Page 13

Black Gold FarmsSmoky Chipotle Potato Lettuce Cups

Page 14

Domex Superfresh GrowersOpen-Faced Autumn Glory® Apple Sliders

Page 15-16

Green Giant FreshCauliflower Crumbles® “Fried Rice” Egg Rolls

Page 17

Love Beets USA LLCTilapia Tacos with BBQ Beet Carrot Slaw

Page 18

Mucci FarmsStrawberry Brie Grilled Cheese with Smuccies Strawberry Tomato Jam

Page 19

OppyJazz Apple Smoothie Bowl

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Savor Fresh FarmsSpicy Sugar Kiss Melon Salsa

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Zespri KiwifruitToasted Coconut SunGold Kiwifruit Cups

Page 22

IngredientsMarinated Broccoli Rabe1 large bunch of broccoli rabe (about 1 pound)Small handful of chopped fresh cilantro1 tablespoon olive oil2 teaspoons lime juice1 medium clove garlic, pressed or mincedPinch of saltPinch of red pepper flakes

Refried Black Beans1 tablespoon olive oil1 medium shallot, chopped1/4 teaspoon salt1 clove garlic, pressed or minced1/2 teaspoon ground cumin1/4 teaspoon chili powder1 can black beans, rinsed and drained, or 11/2 cups cooked black beans1/3 cup water

Remaining Ingredients:4 small (8-inch) whole grain tortillas2 cups grated Monterey Jack cheeseOlive oil, for brushing

Broccoli Rabe Guacamole1/2 pound broccoli rabe2 cloves garlic, minced1/2 teaspoon kosher salt1 tablespoon olive oil3 Hass avocados, halved, seeded and peeled1 lime, juiced¹/₂ teaspoon kosher salt¹/₂ teaspoon ground cumin¹/₂ teaspoon cayenne¹/₂ medium onion, diced1/2 jalapeno pepper, seeded and minced2 Roma tomatoes, seeded and diced1 tablespoon cilantro, chopped 1 clove garlic, minced

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Andy BoyBooth 1863

Broccoli Rabe and Black Bean Quesadillas with Broccoli Rabe Guacamole

These hearty quesadillas are stuffed with garlicky, lime-marinated broccoli rabe and refried black beans, so they are lighter than most. Add broccoli rabe to your guacamole for a gustier spin on your traditional guacamole.

Instructions

Marinated Broccoli Rabe1. Pull the broccoli rabe leaves from the stems and

discard the stems. Wash and spin dry the leaves. 2. Tear any large leaves into small, bite-sized pieces,

then transfer the leaves to a large serving bowl, along with the chopped cilantro.

3. In a small bowl, combine the olive oil, lime juice, garlic, salt and red pepper flakes. Whisk until blended.

4. Pour the dressing over the leaves and gently massage the dressing into the leaves until they are all lightly coated.

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Andy BoyBooth 1863

Refried Beans1. In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the shallot and salt.

Cook, stirring often, until the shallot is tender and turning translucent, about 4 to 5 minutes.2. Add the garlic, cumin and chili powder and cook, while stirring constantly, until fragrant, about 30 seconds.3. Add the drained beans and water. Let the mixture come to a simmer and cook for 10 minutes, stirring often,

and reducing heat as necessary to maintain a gentle simmer.4. Remove from heat and mash the beans with a potato masher, pastry cutter or fork until the mixture is thick

and spreadable.

Quesadillas1. Spread the bean mixture evenly over each tortilla.2. Warm a medium-to-large skillet over medium heat. Transfer one tortilla to the warmed skillet and sprinkle

about 1/4 of the cheese over the bean mixture. Spread a handful of marinated broccoli rabe leaves over one-half of the tortilla, leaving any large buds in the bowl.

3. Once the cheese is melting, fold the cheesy side over the broccoli rabe. Brush the top of the quesadilla lightly with oil. Once the cheese is fully melted, flip the quesadilla, and brush the top with oil. Let each side cook until golden and crisp, flipping as necessary.

4. Transfer the cooked quesadilla to a plate, and repeat for remaining quesadillas.5. Let the cooked quesadillas rest for a few minutes to set the cheese, then use a pizza cutter or sharp chef’s

knife to slice each one into three wedges. Serve with any remaining marinated broccoli rabe or beans on the side, as well as guacamole and/or salsa verde for dipping.

Broccoli Rabe Guacamole1. Bring a large pot of salted water to a boil and add the broccoli rabe. Cook for 1-2 minutes and then drain,

rinsing under cold water to stop the cooking process. Pat the broccoli rabe dry.2. Heat the 1 tablespoon of oil in a large skillet over medium high heat. Add the garlic and cook, stirring, for 1

minute, and then add the broccoli rabe with a pinch of salt and cook, stirring, for 5 more minutes. Taste and add additional salt if desired.

3. In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, broccoli rabe, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve with the quesadillas as the perfect dip/topping!

Ingredients

4 large eggs1 cup sugar8 oz. semi-sweet chocolate chips1/2 cup dark cocoa powder1/4 teaspoon salt1 teaspoon vanilla extract1/2 cup whole wheat flour2 large Avocados From Mexico1/2 cup of chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F.2. Line an 8x8-inch cake pan with parchment paper and spray with cooking spray.3. Beat eggs and sugar with electric mixer at medium speed until bubbly and fluffy.4. Place chocolate chips in microwave-safe bowl and microwave on high in 15 seconds increments, stirring in

between, until melted. 5. With mixer running, add chocolate to egg mixture. Fold in cocoa, salt, vanilla and flour.6. Mash avocados in separate bowl until very smooth. Add to batter and mix well.7. Pour batter into prepared pan and bake 30 minutes, or until toothpick is inserted in center and comes out clean.8. Let cool before slicing.

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Avocados From MexicoBooth 2113

Better For You Brownies

Smoky Chipotle Potato Lettuce CupsThese Tex-Mex veggie filled lettuce cups filled with crispy potatoes are a fun dinner solution with a kick that the whole family will enjoy.

Ingredients

11/2 pounds Black Gold Farms Red Potatoes, cut into 1/2-inch chunks

1/2 teaspoon chipotle powder

1/2 teaspoon each ground cumin and oregano

1/2 teaspoon garlic and onion powder

1/4 teaspoon each salt and pepper

1/2 cup sour cream

1/2 teaspoon lime zest

1 tablespoon lime juice

1 tablespoon finely chopped canned chipotle in adobo

3 tablespoons olive oil

16 large Boston lettuce leaves

1 ripe avocado, peeled, pitted and diced

4 radishes, thinly sliced

2 green onions, thinly sliced

2 tablespoons chopped fresh cilantro

Instructions

1. In large saucepan of boiling salted water; cook potatoes for 8 to 10 minutes or until fork-tender. Drain well and let cool slightly.

2. Stir together chipotle powder, cumin, oregano, garlic powder, onion powder, salt and pepper; toss with pota-toes until evenly coated.

3. Stir together sour cream, lime zest, lime juice and canned chipotle; set aside.4. Heat oil in large nonstick skillet set over medium-high heat; cook potatoes for 5 to 6 minutes or until golden

brown and crisp all over. 5. Divide potatoes evenly among lettuce leaves. Top with avocado and radish slices. Drizzle with chipotle sour

cream and sprinkle with green onions and cilantro.

Tip: Add your favorite toppings to potato lettuce cups: try corn, black beans, red onion, red pepper, cucumber, shredded Monterey Jack or crumbled feta cheese.

Serves: 8

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Black Gold FarmsBooth 1979

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Domex Superfresh GrowersBooth 2173

Ingredients

3 large Autumn Glory apples, sliced

2 oranges, juiced

Yogurt & Cranberry Nut Granola Topping

1/4 cup maple syrup

3 tablespoons coconut oil, melted

1/2 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ginger

1/8 teaspoon nutmeg

1 cup raw almonds

1 cup walnuts

1 cup pecans

3 tablespoons sunflower seeds

1 cup dried cranberries

Plain Greek yogurt

Peanut Butter, Banana & Candied Bacon Topping

1/2 pound paleo bacon

11/2 tablespoons maple syrup

3 tablespoons coconut sugar

1/4 teaspoon smoked paprika

Creamy peanut butter

1/2 banana

Pesto & Prosciutto Topping

1 cup kale leaves

1/2 cup fresh basil, lightly packed

2 tablespoons olive oil

1 tablespoon water

3 tablespoons parmesan cheese, grated

3 tablespoons walnuts, toasted

2 large garlic cloves

1/4 teaspoon salt

1 pinch crushed red pepper (optional – for less spice use 1/8 teaspoon black pepper)

6 slices prosciutto

Pecorino Romano cheese, shaved

Open-Faced Autumn Glory® Apple Sliders

These kid-friendly apple sliders use Autumn Glory® apple slices as the “bun.” Each topping accents the caramel cinnamon notes of the apple. We love these fancy twists on classic toppings such as candied bacon, kale pesto and homemade granola. These healthy sliders are a great after school snack or appetizer for your next party!

InstructionsCranberry Nut Granola Topping

1. Preheat oven to 350°F and line a baking sheet with parchment paper.2. In a large bowl mix maple syrup, coconut oil, vanilla extract, cinnamon, ginger, and nutmeg.3. Chop the nuts and add to the liquid mixture and stir until completely coated.4. Pour nut mixture onto the baking sheet and spread in an even, thin layer. Press flat with a spatula. Bake for

30 minutes.5. Cool on wire rack for 50-60 minutes.6. Break apart granola into small chunks, and then fold in cranberries. (Shake in a container to make even

smaller chunks.)

Candied Bacon Topping

1. Preheat oven to 350°F and line a baking sheet with tin foil. Place a wire rack on top of the tin foil on the baking sheet.

2. Combine the maple syrup, coconut sugar and smoked paprika in a mixing bowl.3. Coat the bacon in the liquid mixture, and then lay each slice individually on the wire rack. Bake for 30-35

minutes, until bacon is crispy.4. Remove the bacon from the oven, and let cool for 5 minutes. Transfer bacon from the wire rack to a cutting

board. Chop up three slices.

Kale Pesto Topping

1. Preheat oven to 350°F and line a baking sheet with parchment paper.2. Place walnuts on the baking sheet and roast for about 5 minutes, tossing them half way through so they

roast evenly.3. Remove from oven, let cool for a couple of minutes4. Add kale, basil, olive oil, water, garlic, parmesan, walnuts, salt and red pepper to the food processor. Pulse

until smooth.

Final Assembly

1. Once all the toppings are lined up and ready to go, juice the two oranges and pour juice into a bowl.2. Slice each apple into 6 slices. Immediately dip the apple slices in the orange juice to prevent browning.3. Line the slices up on a platter. Place a heaping tablespoon of yogurt on the first 6 slices, and sprinkle with granola.4. Spread peanut butter on next 6 slices. Top each slice with 2 pieces of banana and then sprinkle chopped

candied bacon on top.5. On the last 6 apple slices, spread one tablespoon of pesto per slice. Top with one slice of prosciutto and

shaved pecorino cheese.6. Serve and enjoy!

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Domex Superfresh GrowersBooth 2173

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IngredientsEgg Rolls

1 bag (16 oz.) Green Giant™ Fresh Cauliflower Crumbles® “Fried Rice” Blend

2 teaspoons ground ginger

1 teaspoon garlic salt

1 teaspoon red pepper flakes

1/4 teaspoon onion powder

1/4 teaspoon black pepper

10 (7-inch) egg roll wrappers

Vegetable oil for frying

Sweet & Sour Sauce

1/4 cup sugar

2 tablespoons cornstarch

1/4 cup white wine vinegar

1/4 cup cherry juice

1/4 cup pineapple juice

Green Giant FreshBooth 1443

Instructions

1. Prepare Cauliflower Crumbles as directed on package. 2. Meanwhile, in 1-quart saucepan, mix sugar and

cornstarch. Gradually stir in vinegar and juices.3. Cook over medium heat, stirring constantly, until

mixture thickens and comes to a boil. Set aside.4. In a mixing bowl, add cooked Cauliflower Crumbles® “Fried Rice” Blend, ginger, garlic salt, red pepper flakes,

onion powder and pepper. Mix until well combined. 5. In deep fryer or 4-quart Dutch oven, heat oil (3-4 inches) to 375°F.6. Meanwhile, place one egg roll wrapper on work surface with 1 corner facing you. 7. Place 1/4 cup cauliflower mixture slightly below center of egg roll wrapper. 8. Fold corner of egg roll wrapper closest to filling over the filling, tucking the point under. Fold in and overlap

right and left corners. 9. Brush remaining corner with water; gently roll egg roll toward remaining corner and press to seal.10. Repeat with remaining egg roll wrappers and cauliflower filling. 11. Fry egg rolls, a few at time, in oil 2-3 minutes, turning once, until golden brown. 12. Drain on paper towels. Serve with Sweet and Sour Sauce.

Serves: 10

Cauliflower Crumbles® “Fried Rice” Egg Rolls

Eggrolls made easy! Crunchy, tasty food the whole family will love. Green Giant™ Fresh developed these easy-to-make Cauliflower Crumbles® Fried Rice Egg Rolls using one of their latest Cauliflower Crumbles® innovations. Cauliflower crumbles serve as the rice, with carrot, broccoli and onion bits making up the other ingredients in this colorful blend. An appetizing mixture for any number of dishes or stir fries with no mess, no prep and no clean up. Surprising your family with these beauties will make any meal preparer a culinary superstar. Serve up with Sweet & Sour Sauce or other dip-ping sauce of your choice. These delish savory, tangy egg rolls will have kids saying “yes, please”!

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Love Beets USA LLCBooth 424

Tilapia Tacos with BBQ Beet Carrot Slaw

Ingredients

Fish

2 tilapia fillets (about 1/2 pound)

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon oregano

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

Pinch cayenne pepper, optional

1/4 teaspoon sea salt

Tacos

1 (6.5 oz. package) Love Beets Smoky BBQ Shredded Beets

1 cup shredded carrot

1/4 red onion, finely chopped

1 clove garlic, finely chopped

4 to 6 radishes, thinly sliced

1 avocado, peeled and sliced

8 corn tortillas

2 limes, cut into wedges

Instructions

1. Preheat the oven to the high broil setting and move one of the racks to the shelf that’s second closest to the top.2. Place the fish in a casserole dish and drizzle with olive oil. Combine all of the spices and salt in a small bowl

and stir together to create a chili powder. Sprinkle the spice blend evenly over the fish and bake under the broiler for 10 to 15 minutes, or until cooked through.

3. Stir together the BBQ shredded beets, carrot, red onion, and garlic in a bowl. 4. Heat the corn tortillas and layer with desired amount of tilapia, BBQ beet slaw, and serve with sliced rad-

ishes, avocado, and lime wedges.

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Strawberry Brie Grilled Cheese with Smuccies Strawberry Tomato JamThis grilled sandwich is packed with flavor and rich texture. Great for lunch or cut into quarters and served at cocktail hour. The sweet-savory jam is a great house gift and is a versatile addition to cheese platters or as a chutney that can be enjoyed all year round.

Instructions

Strawberry Brie Grilled Cheese

1. Combine all dressing ingredients in a small mason jar. Close lid and shake vigorously for 15 seconds or until emulsified.

2. Slice brie and divide evenly, then set aside. 3. Lay out bread slices on a flat surface, then place 1 slice of brie

on each “bottom” bread slice. Gently spread 1 teaspoon of Mucci Farms Strawberry Tomato Jam on top of brie.

4. Lay 2 strawberry circles on top of jam, followed by the balance of brie slices. Top with remaining bread slices and gently press together. Spread each bread “top” with 1 teaspoon sweet butter.

5. Heat a non-stick frying pan with approximately 1 tablespoon olive oil and 1 tablespoon sweet butter on medium high. When butter is melted and sizzling, reduce the heat to medium and place 4 sandwiches in the pan, buttered side up. Grill for 3 minutes or until bread starts to tum golden, then gently flip buttered side down for another 3-5 minutes or until golden. Repeat with remaining sandwiches.

Strawberry Tomato Jam

1. Cut tomatoes and strawberries in half and place in a large pot.2. Roll mint leaves, three at a time and finely chop.3. Add all remaining ingredients to pot on medium heat and bring to a boil, uncovered. Reduce heat to simmer,

stirring every 3-4 minutes to make sure the ingredients don’t stick to the bottom of the pot. Cook for 35-45 minutes until the mixture has thickened and has the consistency of loose jam.

4. Store in airtight containers and refrigerate (will keep up to a week).

Serves: 8

Ingredients

Strawberry Brie Grilled Cheese

3/4 cup sliced Mucci Farms Smuccies Strawberries

1/4 cup Mucci Farms Strawberry Tomato Jam

6 slices French baguette, sliced 1/2-inch thick

16 oz. French or Canadian Brie, refrigerated

4 tablespoons sweet butter

Extra virgin olive oil

Freshly-ground black pepper, to taste

Strawberry Tomato Jam

2 cups Mucci Farms Smuccies Strawberries

4 cups (1 pound) Mucci Farms Cherto On-The-Vine Tomatoes

35 - 40 small fresh mint leaves

1 teaspoon fresh lemon juice

1/8 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup extra fine sugar

Mucci FarmsBooth 472

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OppyBooth 2443

Jazz Apple Smoothie BowlApple is blended with frozen banana, almond milk, honey, baby spinach, chopped kale and ice. Served in a bowl and topped with sliced apple, sliced kiwi, chia seeds and shredded toasted coconut.

Ingredients

2 Jazz Apples, cored and diced

1 sliced banana, frozen

1/2 avocado

1 cup chopped kale

1/2 cup frozen spinach

1 cup almond milk

2 tablespoons honey

1/2 cup ice cubes

Toppings

1/2 Jazz Apple, cored and thinly sliced

1 kiwi, sliced thinly

1 tablespoon toasted shredded coconut

2 teaspoons chia seeds

Instructions1. In blender, blend apples, banana, avocado, kale, spinach, almond milk, honey and ice cubes until smooth.

Divide evenly among 4 bowls. 2. Toppings: Top each serving with sliced apple, sliced kiwi, shredded coconut and chia seeds.

Tip: Add a scoop of protein powder to the smoothie for an extra boost of protein.

Serves: 4

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Spicy Sugar Kiss Melon Salsa

This salsa is the perfect summer barbecue appetizer or an ideal poolside snack. The Sugar Kiss Melon is the star here, and it makes for a salsa that is slightly sweeter than spicy. The flavors are not only fantastic with salted tortilla chips, but they also work perfectly on top of grilled chicken or fish. And it is wonderful over quesadillas, too! You could even add this to a big bowl of baby lettuces for a delightful melon salad!

Ingredients

2 cups Sugar Kiss Melon, cut into a small dice (approximately 1/2 a melon)

3/4 cup red onion, finely chopped

3 tablespoons jalapeño peppers, seeds removed, finely chopped

3 tablespoons, fresh cilantro, finely chopped

11/2 teaspoons chipotles in adobo sauce, seeds removed, finely chopped

1/2 teaspoon sea salt

Instructions

1. Place the diced melon in a medium-sized mixing bowl, and add the remaining ingredients. Gently mix until everything is evenly combined.

2. Serve chilled.

Tip: While this salsa is best when eaten as soon as possible, it’s still delicious the next day! (The longer it sits, the more excess liquid there might be—you can easily drain this off and save it, as it makes for a wonderful salad dressing!)

Savor Fresh FarmsBooth 2190

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Ingredients

3 Zespri SunGold Kiwifruits

1/4 cup cashews, roughly chopped

1/4 cup unsweetened coconut flakes

2 tablespoons dried goji berries, soaked in water for about 5 minutes and drained

1 tablespoon fresh mint, chopped

1-2 teaspoons honey (or pure maple syrup)

Zespri KiwifruitBooth 501

Toasted Coconut SunGold Kiwifruit Cups

Sweet, tropical, and refreshing - Zespri SunGold Kiwifruits are stuffed with toasted coconut, cashews, goji berries (can be substituted for dried cranberries), and fresh mint for a sweet treat that’s perfect for a healthy snack, des-sert or breakfast.

Instructions1. Cut kiwifruits in half and use a spoon to scoop out fruit, leaving skin. Finely dice kiwifruit and transfer to mix-

ing bowl. Set aside.2. Heat a skillet over medium-high heat. Add cashews and coconut flakes and toast until golden and aromatic,

about 3-5 minutes, stirring often. Remove from heat and transfer to mixing bowl. Add drained goji berries and mint and stir.

3. Spoon mixture back into kiwifruit skins and drizzle with honey before serving. Enjoy with a spoon right out of the kiwifruit!

Serves: 3

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Notes

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Notes

T H E WA LT D I S N E Y C O M PA N Y B R A N D M A N A G E M E N T

DATE CREATED: 3/2015CREATED BY: SR

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experts, a leading retail business (Disney Store), artists and storytellers, and technologists who inspire imaginations around the world.

Disney Consumer Products and Interactive Media (DCPI) is the business segment of The Walt Disney Company (NYSE:DIS) that brings our Company’s stories and characters to life through innovative and engaging physical products and digital experiences across more than 100 categories, from toys and t-shirts, to apps, books and console games. DCPI comprises two main lines of business: Disney Consumer Products (DCP), and Disney Interactive (DI). The combined segment is home to world class teams of app and game developers, licensing and retail ©Disney

Thank you to our Supporters

OGVG is a not-for-profit organization, formed in 1967, representing over 200 green-house growers in Ontario that produce tomatoes, cucumbers and peppers on over 2,700 acres in Ontario, Canada. Our growers span from Windsor to Niagara and as far north as Ottawa. The majority of our greenhouses are family-owned and have been in existence for several generations. Our growers are real farm families – they are committed to, and passionate about, the quality of their produce. Ontario green-house vegetables are vine ripened, hand-picked and available almost year-round. Our controlled greenhouse environment enables us to grow a uniform product that

maximizes yield and quality. OGVG was one of the first grower groups to regulate food safety in its sectors and was among the first horticultural organizations in North America to require all of its grower, packers and marketers to undergo annual third-party food safety audits. Our growers maintain rigorous traceability programs, allowing produce to be traced back to the time and location of picking. Ontario Greenhouse Vegetable Growers. Naturally Fresh Inside.

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