Welcome to the first Recipe ReDux Recipe Contest!
As an addition to the monthly Recipe ReDux posts, our new sponsored recipe contests will give ReDux members the opportunity to experiment even more in their kitchens with healthy, tasty new recipe creations and compete for prizes. Nothing like a little 'healthy competition' to get those creative recipe development juices flowing!
For this month's contest, ReDux members were challenged by my friends at Cabot Creamery Cooperative to get family and friends excited about a healthy new food they’ve never tried before by serving it with the "World’s Best Reduced Fat, Naturally Lactose- and Gluten-Free Cheddar."
I'll admit that when I first started thinking about a "new" food to serve with Cheddar, I struggled. It should come as no suprise to those of you who know me or have been around this blog for a while that I am, well, let's say quite familar with farm families who own Cabot Creamery and their award-winning Cheddar (hop on over to my full Disclosure statement if you need the official version.) Having developed recipes for Cabot over the years and now consulting with their Health and Marketing teams (did you know I'm the main tweeter behind @CabotRD?), I'm pretty "entrenched" in the love of all dishes a la Cabot. So it took me a while to i.d. a food that I'd never coupled with their Cheddar.
I'm not sure how it's happened, but in all the years that I've eaten jicama in restaurants, I've never managed to create a dish at home using the Central American, white-fleshed tuber.
It's so yummy... crisp, fleshy & earthy tasting, while also refreshing. I immediately thought salad, but wanted to take a different route than my mainstays of arugula and spring greens. I've had a hankering to do a tabbouleh on the blog for a while now... and that's where Jicama-Cheddar Bulgur Salad was born. I love how the crisp flavors and textures of the jicama, parsley & lime contrast with the creamy, sharpness of the cheese.
Jicama-Cheddar Bulgur Salad
- 1 cup cooked bulgur
- 1 cup grated jicama
- 2 cups chopped fresh parsley
- 1 teaspoon toasted cumin seeds
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 2 ounces Cabot 75% or 50% Reduced Fat Cheddar, cubed
- Juice of 1/2 lime
Toss all ingredients and serve.
As a part of this Recipe Contest, Cabot was kind enough to provide a giveaway for (1) lucky reader.
What you can win
- A gift pack of goodies that includes
(2) VIP Coupons for 1 block each of Cabot's Award-Winning Reduced-Fat Cheddar
plus (2) each of Cabot-branded wooden cutting boards, cheese knives & hot beverage tumblers
How to enter
- Leave a comment on this post and tell me if you've ever tried Cabot's Reduced-Fat Cheddar and/or whether or not you realized it was Lactose-Free?
For additional entries (please leave seperate, additional comments each time you do one of the following to be entered additional times. If you are already a subscriber, follower, etc., leave seperate comments to that effect, as well. In other words each comment = individual entry.)
- Subscribe through RSS or feedburner sign up box over on the sidebar labeled "subscribe by email"
- Follow me on Twitter (@profpalate)
- Tweet about the giveaway with a link back to this post
- “Like” The Professional Palate on Facebook and/or share the giveaway news with your Facebook fans and friends with a link back to the post
- Follow me on Pinterest
The giveaway ends at midnight EDT, Thursday, April 5th. I will use random.org to choose one lucky winner. Good luck!
[Disclosure: Cabot Creamery compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. I am therefore not eligible to win prizes associated with the contest. Opinions expressed are my own.]
To see what other ReDux members cooked up for this month's Recipe Contest, please check out the links below.