Jamie says: I won my first recipe contest! A few minutes before my 25th birthday, I checked the Glory Foods blog to see if one of my four recipe entries won the Glory Foods Soulful Lunches Recipe Contest. I anxiously scrolled down the page, and saw that… two of my recipes won! My recipes won 2nd AND 3rd place! I was so excited I couldn’t sleep!
You may actually recognize the winning recipes. They were from Two Sisters, One Kitchen (TSOK)!
The Kale Chips, which received 2nd place, was posted on the Glory Foods blog.
- 16 oz bag Glory Foods kale greens
- 1/4 cup extra virgin olive oil
- 1/4 tsp sea salt, coarse
- 1/8 tsp freshly ground pepper
- Preheat oven to 375 °F.
- Divide bag of kale evenly among two large baking dishes.
- Drizzle olive oil, sprinkle sea salt, and grind pepper over kale. Toss to mix.
- Bake for about 30 minutes or until lightly browned and crispy.
Serving suggestion: Enjoy as a chip substitute, as a side dish, or in a sandwich.
- 1 1/2 Tbsp extra virgin olive oil
- 16 oz bag Glory Foods turnip greens
- 2 large carrots
- 3 slices bacon
- 15.5 oz can white beans (e.g. Great Northern beans)
- 7 oz can mushroom stems and pieces
- 32 oz reduced sodium chicken broth
- 2 cans of water
- 1 oz reduced sodium soy sauce
- 1/4 cup whole wheat flour
- 1 large egg
- 1/3 cup whole wheat Panko breadcrumbs
- 1 Tbsp unsalted butter
- 10 oz white fish (e.g. haddock loins)
- Pour olive oil into a large pot. Add turnip greens. Stir. Cook on medium-high heat for about 10 minutes or until greens are dark green and slightly softened, stirring occasionally.
- Meanwhile, shred carrots with a vegetable peeler. Microwave slices of bacon on a small plate for about 1 ½ minutes or until slightly crispy. Cut bacon into small pieces. Rinse and drain beans. Drain mushrooms. Set aside.
- Add chicken broth, carrots, bacon, beans, mushrooms, and soy sauce to the pot. Fill the empty can (from the beans) with water (twice) and add to the soup. Stir.
- Meanwhile, set up a 3-step breading station: plate, bowl, plate. Pour whole wheat flour on the first plate, crack an egg in the bowl, and pour breadcrumbs on the final plate. Beat egg with a fork.
- Melt butter on a large non-stick pan on medium heat. Rinse fish and pat dry. Dip both sides of fish first in the flour, then in the egg, and finally in the breadcrumbs. Cook in pan for about 4 minutes, flip, and then cook an additional 4 minutes, until fish is opaque and flaky when cut. Slice into 3″ strips. Set aside.
- Divide soup into bowls. Just before serving, top soup with slices of fish. Enjoy!
Serving suggestion: Enjoy soup hot or refrigerate and enjoy cold.
A couple of weeks later, I recieved a huge box from Glory Foods in the mail! I found it in my bedroom after coming home from Jacksonville for the Florida-Georgia football game.
My prizes were inside!
I won…drum-roll, please… a Glory Foods apron and gift basket! Glory Foods even wrote me a personalized card (and remembered my birthday).
Thank you so much, Glory Foods!