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Mint challenge brings out the Farmers' Market top recipes
The Youth Action Council of Lake Oswego's Parks and Recreation Department sponsored 'The Mint Challenge: The Best Use of Mint Recipe Contest' last Saturday at the Farmers' Market.
Though the total number of contestants was small, YAC members were delighted with the caliber of entries.
Winning top prize was Taryn Emerson for her Skewered Shrimp with Mint Pesto. Tao Watson came in second with a delicious Chicken Salad with Mint and Feta recipe. The third place prize went to two entrants, as judges deemed their dishes a perfect combination together. Sharing third place were Thomas Palmrose for his Mint Bars and Sylvia and Jane Ferguson for their Dark Chocolate Mint Freeze ice cream.
Judging the event were Peter Dodson, teacher from Lake Oswego High School and Barb Randall, Lake Oswego Parks and Recreation cooking instructor and Review/Tidings food columnist.
Emerson's winning recipe is included:
Skewered Shrimp with Mint Pesto
½ cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeno chile
½ teaspoon salt
½ teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
Combine pine nuts, garlic, feta, Parmesan, jalapeno, salt and pepper in a food processor. Using on/off pulses, process until mixture is smooth, stopping occasionally to scrape down sides of the bowl. Gradually add the oil and process until mint pesto is smooth and creamy.
24 large uncooked shrimp (about 2 pounds) peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
24 4-inch woody rosemary sprigs or skewers
Preheat broiler. Sprinkle shrimp with salt and pepper. Whisk oil, garlic and parsley in medium bowl to blend. Add shrimp and toss to coat. Let stand at room temperature 15 minutes. Arrange shrimp in single layer on broiler pan. Broil until opaque in center, about two minutes per side. Transfer to a large bowl and sprinkle with lemon juice and toss with ½ cup of mint pesto.
Strip rosemary leaves from the base of the rosemary skewer, leaving about 1 inch of rosemary leaves at top. Thread one shrimp on each rosemary skewer.