Mediterranean Lamb, Spinach and Pepper Roulade and Veggie Wedges tied for first place in the 9th annual Good for you Recipe Contest sponsored by Lowes Foods. Spinach-Turkey Pie was the third-place winner. Participants were asked to submit their favorite original family recipe for a dinner entrée that is healthy, easy to prepare and delicious. Bonus points were given for recipes that incorporate three or more types of fruits and vegetables. View the winning recipes. 1st Place (tie) Mediterranean Lamb, Spinach, and Pepper Roulade Preheat oven to 350°. In a large, oven-proof skillet, heat olive oil; add lamb and brown on both sides. Add the onion and garlic, cover and cook at 350° for about 35 to 40 minutes, until meat is soft. Remove from oven, uncover and add pine nuts, raisins, cumin, coriander and sea salt to taste. Cook over high heat for 5 to 10 minutes until the liquid has evaporated. While meat is cooking, place peppers and sundried tomatoes in a food processor and process until finely chopped. Add the tomato puree, place in a small saucepan, cook on medium-high heat for 5 minutes, then set aside. Microwave spinach in a large bowl for 1 minute then chop, drain and set aside. To assemble, layer one sheet of filo pastry on a greased baking sheet. Brush with oil and repeat with 4 more sheets of filo pastry. Place the spinach mixture over the pastry, leaving a 1-1/2 inch border all the way around. Top the spinach with the meat and then the tomato and pepper puree. Cover with 3 filo sheets brushed with oil. Fold the short sides in and then roll from the long side. Score the top of the pastry crossways in 2 inch intervals. This can be chilled or frozen until ready to serve. Bake for 25-30 minutes at 400° until pastry is browned. Cut into slices where scored to serve. Serves 4 to 6. 1st Place (tie) Veggie Wedges Preheat oven to 375°. Grease a 13x9x2-inch baking dish and spread one can of crescent roll dough across bottom of dish. Steam vegetables for 5 minutes and place on top of crescent rolls. Mix cornstarch and milk together and heat, stirring, until it thickens. Add cheddar cheese and stir until melted. Pour sauce over vegetables and sprinkle bacon bits over the top. Layer remaining crescent roll dough over the top. Drizzle rolls with margarine. Mix bread crumbs and Parmesan cheese and sprinkle over the top. Bake for 15 minutes. Serves 15. Third Place Turkey-Spinach Pie Stir flours and salt together. Cut butter into flour until crumbly. Mix egg, olive oil, water and vinegar together. Add slowly to flour. Knead lightly. Divide dough into two balls. Form each ball into a disc and wrap in plastic wrap. Chill for 1 to 2 hours. Roll out bottom crust on floured board. Trim to fit a 10-inch deep dish pie pan. Reserve remaining dough for top crust. Filling Preheat oven to 375°. In a sauté pan, heat 1 tablespoon oil from the sun-dried tomatoes. Add turkey, crumble and brown, and season with salt and pepper. Remove turkey from pan and set aside. Add olive oil to the sauté pan; add mushrooms and cook over medium heat for 10 minutes. Season with salt and pepper. Add onion, bell pepper and Italian seasoning; cook for 7 to 10 minutes. Remove from heat. Stir vegetables and sun-dried tomatoes into turkey. Beat the eggs and egg whites in a medium bowl. Add ricotta cheese and spinach. Mix well. Pour half of the turkey mixture into the pie crust. Sprinkle with 1-1/2 tablespoons feta cheese. Pour the spinach, egg and cheese mixture on top. Sprinkle with remaining feta and spoon the remaining turkey mixture on top. Cover with the top crust, crimp edges together and brush with remaining egg wash. Cut 5 to 6 slits in crust with the tip of a sharp knife. Bake for 45 to 50 minutes. If edges of crust start getting too brown, cover them with aluminum foil. Cool pie for 10 minutes before serving. Serves 6 to 8. |
Recipe Contest Winners