Grand Prize Pizza

cookingmakeovers
Written By Judy Doherty, MPS, PCII

MMlogo_000The Mediterranean Foods Alliance has selected our Mediterranean Pizza Recipe as the Grand Prize Winner for their recipe contest.  Did you know that May is Mediterranean Food Month?Here is their announcement:

Mediterranean Month Recipe Contest

Mediterranean Month produced a number of mouth-watering entries for the Med Month recipe contest. Click here to check out some of our favorite recipes, and remember to keep making every month Mediterranean, all year long!

Congratulations to the creators of some of our favorites  (in alphabetical order):Beauty Ranch Almond Cookies by Susan ZabriskieBruschetta with Cannelini Bean Paste, Tomato Chutney and Reduced Balsamic Glaze by Joshua James OgrodowskiCrispy Chickpea Cakes with Cilantro and Pickled Onionsby Kevin ChurchGrape Leaves Stuffed with Rice and Figs with Lemon-Yogurt Sauce by Diane NemitzHazelnut Crusted Cod Loins with Roasted Plum and Fig Garnish by Diane NemitzMediterranean Salad with Lemon Balsamic Vinaigretteby Dustin J. Burnett, MS, RDMediterranean Lamb Salad with Avocados by Don Cavness Mediterranean Pizza by Judy DohertyPumpkinseed & Sundried Tomato Pesto by Carol Leivonen

Warm Lemon Orzo & Spinach Salad by Melanie Plesko, RD

Our number one favorite was the Mediterranean Salad with Lemon Balsamic Vinaigrette. This salad is a nutritional powerhouse, with the same power pack of flavor and texture.

And, our randomly selected grand prize winner is Judy Doherty. Congratulations, everyone!

Congrats to everyone - we can't wait to try some of those recipes!!

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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