1. 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 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.

2. 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.

3. 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.