Joshua Earnheart Grade 3 Chicken Cauliflower Fried “Rice” Grove Elementary Marysville School District #25 Recipe Ingredients: 1 med head cauliflower 3 tsp canola oil 2 lrg eggs, lightly beaten 3 cloves minced garlic 1 inch fresh ginger, peeled & grated 1 cup frozen peas/carrots, thawed ¼ cup thinly sliced scallions Recipe Ingredients: ¼ cup + 2tbsp. Soy sauce 2 tbsp sesame oil 3-4 cooked chicken breast, diced Hot sauce optional @ Serving Joshua Earnheart Grade 3 Preparation Method: Grate cauliflower to rice like consistency Heat wok or large skillet over med high heat Add 1 tsp canola oil Add eggs & quickly scramble Transfer eggs to bowl & set aside Heat remaining 2 tsp canola oil Add garlic & ginger stirring constantly for 1 min Add peas/carrots, scallions & cauliflower stir until tender (about 6 minutes) Add soy sauce, sesame oil and chicken. Cook for about 3 mins Stir in eggs and serve. Yield: Submit this recipe card to Lindsay Christensen ASAP following your event.

Cale Bennett Grade 3 Chow Mein Chicken Salad Recipe Ingredients: Liberty Elementary Marysville School District #25 Recipe Ingredients: 6 cups chopped cabbage 5oz chow mein noodles 2 cup shredded carrots 3 cooked chicken breast 2 cups frozen peas 2 cucumber 1 cup thousand island Cale Bennett Grade 3 Preparation Method: Line salad plates with chopped cabbage topped with chow mein noddles. Top with carrots, chicken, peas and cucumber. Drizzle with half of the dressing. Serve immediately, passing the rest of the dressing. Yield: Submit this recipe card to Lindsay Christensen ASAP following your event.

Kennedy O’Day Grade 5 Asian Shrimp Omelet Preparation Method: Allen Creek Elementary Marysville School District #25 Recipe Ingredients: 1 pound of medium peeled shrimp, tail removed ½ cup soy sauce 1 tsb rice vinegar 3 tsp peanut butter 1 cup guava juice Juice from 1 orange 2 tsp minced fresh ginger ½ of fresh jalapeno, miced 2 tsp minced green onion Recipe Ingredients: 2 tsp honey ½ tsp salt 1 tsp pepper 1 cup minced white onion 1 cup sliced mushroom 1 Tbsp vegetable oil 8 eggs 1 tsp cilantro 1 tsp cornstarch Kennedy O’Day Grade 5 Preparation Method: In a bowl, combine soy sauce, rice vinegar, peanut butter sesame oil, guava juice, OJ, ginger, jalapeno, honey, salt and pepper. Stir together and pour into a ziplock bag. Add your shrimp to the bad and marinate in the cooler for 30 min. white your shrimp is Marinating slice and roughly chop the mushrooms and mince the onion. In a small pan over medium heat, saute the onions and mushrooms In vegetable oil until onions are translucent, about 3-4 minutes. Remove shrimp from marinade and add to the Onion and mushroom mixture. Put marinade and cornstarch in a small sauce pan over medium-low heat and boil until it is think And becomes a sauce, then reduce heat to low. In a small bowl, lightly beat eggs, then add to a medui, pan over medium heat. Add shrimp, onions, mushrooms and few tablespoons of sauce to the eggs so they become part of the omelet. Let the egg Mixture sit to cook, occasionally shimmying the pan to prevent from sticking, until mostly cooked. Flip and turn omelet over to Finish cooking, about a minute. Fold omelet in half, transfer to place and serve with sauce. Garnish with cilantro if desired. Submit this recipe card to Lindsay Christensen ASAP following your event.