Local chef at Gasperetti's creates healthy meal in "67 Cent Challenge"
YAKIMA, Wash. - The variety of food options at a food bank can be surprising.
And the food banks in Yakima are no different. Northwest Harvest, the state's largest food distributor works to provide healthy and good food to local food banks for people in need.
KIMA partnered up with local chefs in the area to take on the 67 Cent Challenge!
The challenge is a way for people to see how efficiently Northwest Harvest uses their resources, including donations from people, food drives, and organizations, to provide free food to hungry people. The food distributor says it's possible for them to provide a healthy, free meal for a family of three for just 67 cents because of the many free donations they receive and the low cost they purchase food at.
Lindsay Park at Gasperetti's is the second Yakima chef to take up this challenge!
Lindsay can pick through the donated and purchased food items at Northwest Harvest's distribution center in Yakima as long as she doesn't go over the 67 cent limit.
She says using the fresh ingredients available she will create a healthy and tasty Italian antipasto salad.
"The great thing about a salad like this is you just kind of get to add everything into the bowl, mix it together. And really you can take on whichever ingredients you have available to you," said Lindsay Park, chef at Gasperetti's.
And Lindsay is even able to make her own dressing for the salad by using the donation sat Northwest Harvest. She says the beans and prosciutto will add the healthy protein to this meal.
And the grand total for her Italian antipasto salad? Just 10 cents!
This entire meal for a family of three only cost 10 cents through using donations at Northwest Harvest.
"What are you thinking right now? Did you think this was possible?" said KIMA.
"No, and you know to go see what the food banks had available and what they were lacking was really eye opening to all of us. Seasoning still sticks out in my head as one of the biggest things (the food banks were lacking). Packets of herbs, packets of salt and pepper, (would be nice to see). It was an amazing experience. I'm really glad I got to do it," said Lindsay.
And Lindsay's salad can be recreated with any other vegetables or protein items you have at home.
Antipasto Salad Ingredients:
2 - Romaine Hearts
1 can white beans, drained
1 pint of cherry tomatoes
1 jar of pepperoncini, drained
1 small can of sliced black olives
1 package of sliced prosciutto (sliced into thin strips)
1 cup olive oil
Juice of 2 fresh grapefruit
1/4 cup of maple syrup
1/4 tsp minced garlic
1/4 cup of juice from small can of mandarin oranges
Salt and pepper to taste
Chop romaine into bite-size pieces, wash thoroughly and allow to drain well.
Also rinse tomatoes, then cut in half
Drain white beans, olives and pepperoncini then set aside
Slice prosciutto into thin strips
Once all your ingredients are prepped you can make your dressing. In a mixing bowl, squeeze grapefruit juice being careful to remove any seeds, then add maple syrup, garlic and juice from mandarin oranges, then slowly start to whisk in the olive oil. Once you have added all the olive oil finish with salt and pepper to taste.
In a separate bowl, add your chopped romaine, tomatoes, beans, olives, pepperoncini and prosciutto, mix together well. Then drizzle your dressing into the bowl start with a quarter of the total dressing. Mix together, taste a piece of the lettuce to ensure there is enough dressing, adjust accordingly. Then you are ready to serve.
This recipe would actually yield more than 3 large entrée salads, by adding more lettuce and using the entire cans and jars of ingredients would yield 3 more entrée salads bringing the entire yield of this recipe to 6.