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Minneapolis Farmers Market

Chef Challenge 2016

Chef Daniel del Prado is the winner of the 2016 COUNTRY Financial Chef Challenge at the Minneapolis Farmers Market. Chef Marc Paavola is the 2016 runner up. Check out their winning recipes below.

This year's winning recipe and runner up

Drop dumplings with reduced carrot juice and summer vegetables


Carrot Reduction:

4 pounds peeled carrots

2 tablespoons fish sauce

Drop Dumplings:

2 cups all purpose flour

2 tsp baking powder

1 tsp salt

3/4 cup milk

2 tablespoons olive oil

1 bunch of parsley chopped


1 zucchini sliced (with seeds removed)

4 long beans sliced into 1 inch sections

3 cloves garlic sliced

1/2 jalapeno (seeds removed) sliced

1 fresh lime

For garnish:

Olive oil


Parmesan cheese

Fresh basil, mint, and cilantro

For the carrot reduction:

Juice 4 pounds of peeled carrots.  Reduce by 2/3 and add 2 tablespoons of fish sauce. (if you prefer you may leave it out). 

For the drop dumplings:

Bring a large pot of salted water to a boil. 

Combine all ingredients for the drop dumplings in a medium size bowl and stir until just combined.  Drop 1 tsp at a time into the boiling water and cook covered for 3 minutes and uncovered for 2 minutes.  Removed from water with a slotted spoon and allow to cool on a sheet pan.

For the dish:

In a large pan heat up 2 tablespoons of olive oil. Season with salt and then saute the zucchini slices until golden brown on each side.  Remove from pan.  Season and cook the long beans in the same pan.  Remove long beans from the pan.  Add 1 tablespoon of olive oil to the pan.  Saute the jalapeno slices and sliced garlic until fragrant.  To the pan with the garlic and jalapenos add the zucchini, long beans, reduced carrot juice, and the dumplings.  Add the juice of lime and gently toss to combine.  Check for seasoning.  Plate in bowls.  Garnish with microplaned parmesan cheese, breadcrumbs, olive oil, and small leaves of basil, mint, and cilantro.

Zucchini & shrimp spring roll with white beet sambal


1 Zucchini, shaved

1 Cucumber, shaved

1 Diakon Radish, julienned

1 Onion, red, julienned

1 Bell Pepper, small, julienned

2 Cilantro Sprig

2 Mint Sprig

2 Shrimp

3 Beets, white

1 Cup White Wine

.5 Cup EVOO

1 Sprig Thyme, fresh

5 Garlic Clove

1 T Peppercorns

1 T Sambal

Nasturtium Flowers and Leaves


Roasted Beets / Beet Sambal:

Pre heat oven to 350.  in a baking dish add White Beets with Extra Virgin Olive Oil, White Wine, fresh Thyme, fresh Bay Leaf, Peppercorns, and Garlic. Cover with parchment paper and tin foil and bake for 45- 60 min or until beet are cooked through. Peel with a old dish towel while still warm. Set aside in cooler.

When cooled, grate Beets through large micro plane or smaller wholes on box grater, add Sambal to taste and season with salt and lemon or lime to your liking. You can also pulse this in a food processor or an immersion blender, adding the sambal at the end. 

Spring Roll:  Cook Shrimp your favorite way to medium rare/medium, and cool. 

On counter top pull a baking sheet sized roll of plastic wrap and smooth out on table top, pull another and set on top of first.

Using a mandolin shave Zucchini and Cucumber about 1/16” thin and set in acidulated water (lemon water).

Using the julienne attachment on mandolin or your knife skills, julienne remaining vegetables for filling. Cut Shrimp in half, lengthwise. Pick Cilantro with stems to two inch sprigs, and pull mint leaves and tear in half roughly.

Building Spring Rolls: 

Layer Zucchini just below leading edge of plastic wrap on counter, being careful to slightly overlap each slice. This will make your outside wrapper. Repeat with cucumber, again slightly overlapping the cucumbers to finish the sheeting process.

Arrange julienned vegetable in a bundle about 1/3 down the sheet cross wise, careful not go over stuff. Set halved Shrimp across and top with mint and cilantro.

The Roll (or tricky part)

Carefully pull up top layer of plastic wrap and begin to roll your spring roll making sure to keep everything with tight by pull veggies in and towards you as you roll. When you begin to see that you are about to complete the roll, stop, hold and slice zucchini/cucumber sheet, careful not to cut the plastic wrap, so that they just over lap, tucking the leading edge of zucchini/cucumber inside to complete the roll.  Continue wrapping fully using the plastic wrap to complete the “Roll” but not rolling the plastic inside.  place in the cooler to set for 15-20 minutes /a few hours is fine as well.

Plating your Spring Rolls:

Unwrap plastic wrap, careful not to disturb, slice in half sprinkle with flowers and leaves an dip away!