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Local chef and teacher takes on 67 Cent Challenge

The challenge is for Chef Ned Walsh, local culinary arts teacher and chef, to create a healthy, and tasty meal for a family of three for under 67 cents. This is called the 67 Cent Challenge, that Northwest Harvest says signifies the efficient use of their resources.

YAKIMA, Wash. - There can be misconceptions about what a food bank offers, and the kinds of foods you can find there.

So KIMA partnered up with Northwest Harvest, the only statewide food distributor, to challenge local chefs to create a nutritious meal only with food items they can find at food banks.

The challenge is for Chef Ned Walsh, local culinary arts teacher and chef, to create a healthy, and tasty meal for a family of three for under 67 cents. This is called the 67 Cent Challenge, that Northwest Harvest says signifies the efficient use of their resources.

Northwest Harvest says through using their free donations and the food they buy in bulk they are able to spend as low as 67 cents on meals for local families.

"And I saw salmon, and I saw ground turkey. Right there I knew we were in good shape," said Chef Ned.

There was a variety of donations at Northwest Harvest the day KIMA and Chef Ned stopped by the distribution center. KIMA asked Chef Ned what he thought was lacking in the variety of donations.

"Well the things I missed were the, um , was lacking were herbs and spices," said Chef Ned referring to the spiced tomato can.

And the total for Chef Ned's salmon pasta creation? Just 6 cents!

"When I first heard this I though that's impossible. You can't fix a meal for 67 cents for three people, but we did it!" said Chef Ned.

Chef Ned closed 901 Pasta and now says he focuses all his efforts working with young, aspiring chefs at Yakima Valley Tech.

Click here and learn more about how to donate to Northwest Harvest.

RECIPE:

Salmon with Vegetables and Penne by Ned Walsh

Serves: 3

1 can Del Monte diced tomatoes with garlic & onions

drained, reserve juice

1 small zucchini, cut into 1/4 rounds

1small white onion, diced

3 ribscelery, sliced 1/4 inch

1 1/2 cup broccoli florets, 1 inch pieces

12 oz.salmon filet

8 oz.penne pasta

Method:

Cook the pasta in a large amount of water; about 3 quarts for 12 minutes or until tender. Set aside.

Preheat a large skillet over medium heat. Add 2 tablespoons vegetable oil and cook the salmon turning once until it flakes. The salmon should look slightly pink inside. Set aside.

While the pasta and salmon are cooking:

In a large skillet, cook onion for 1 minute, add celery and cook for about 4 minutes until just tender. Add broccoli and continue cooking another 4 minutes. Season with salt and pepper.

Add drained diced tomato, mix to heat through. Add just enough of the reserved juices to create a sauce lightly coating the vegetables.

Place the cooked pasta in a large bowl and add the vegetable mixture and gently combine.

Distribute the pasta mixture onto three plates. Top with the salmon.

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