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The Mediterranean Foods Alliance has selected our Mediterranean Pizza Recipe as the Grand Prize Winner for their recipe contest. Did you know that May is Mediterranean Food Month?
Here is their announcement:
Mediterranean Month Recipe Contest
Mediterranean Month produced a number of mouth-watering entries for the Med Month recipe contest. Click here to check out some of our favorite recipes, and remember to keep making every month Mediterranean, all year long!
Congratulations to the creators of some of our favorites (in alphabetical order):
Beauty Ranch Almond Cookies by Susan Zabriskie
Bruschetta with Cannelini Bean Paste, Tomato Chutney and Reduced Balsamic Glaze by Joshua James Ogrodowski
Crispy Chickpea Cakes with Cilantro and Pickled Onionsby Kevin Church
Grape Leaves Stuffed with Rice and Figs with Lemon-Yogurt Sauce by Diane Nemitz
Hazelnut Crusted Cod Loins with Roasted Plum and Fig Garnish by Diane Nemitz
Mediterranean Salad with Lemon Balsamic Vinaigretteby Dustin J. Burnett, MS, RD
Mediterranean Lamb Salad with Avocados by Don Cavness
Mediterranean Pizza by Judy Doherty
Pumpkinseed & Sundried Tomato Pesto by Carol Leivonen
Warm Lemon Orzo & Spinach Salad by Melanie Plesko, RD
Our number one favorite was the Mediterranean Salad with Lemon Balsamic Vinaigrette. This salad is a nutritional powerhouse, with the same power pack of flavor and texture.
And, our randomly selected grand prize winner is Judy Doherty. Congratulations, everyone!
Congrats to everyone - we can't wait to try some of those recipes!!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.
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