Superfoods Chefs’ Challenge: Dark chocolate and tea are added


Dark Chocolate Mousse, made more healthful with almond milk and just thewhites of the eggs. (Deb Lindsey/For The Washington Post)

We’ve joined the powers of superfoods and the talent of Washington area chefs to create the Superfoods Chefs’ Challenge, a monthly series of recipes and techniques to help home cooks incorporate nutritious ingredients into their lives.

The challenge works like this: We give the chefs our own compiled list of superfoods to choose from. They pick two ingredients and highlight them inventively in a total of four original recipes. They must work with foods that haven’t been previously selected, so as the competition goes forward, the task will become more formidable.

As the series continues, readers will be able to consult this list, which will be annotated with recipe links as they become available:

Avocados (Nick Palermo, executive chef of Old Angler’s Inn, Potomac: Chilean-Style Avocado Salad; Pan-Seared Pork Chops With Roasted Avocado, Broccoli and Sherry Vinaigrette)

Amaranth

Beans (Susan Holt, chef and co-owner of CulinAerie in the District: Chicken With Black Beans, Spices and Sweet Potatoes; Salad of Baby Kale, Cannellini Beans, Walnuts and Fennel Sausage)

Blueberries

Chia seeds

Cinnamon

Dark chocolate (Jeff Witte, culinary director, and Jeremy Anderson, chef, at Airlie in Warrenton, Va.: Dark Chocolate Granola With Plums; Dark Chocolate Mousse)

Dried superfruits such as organic unsweetened cranberries, figs, apricots, currants and cherries (Susan Holt, chef and co-owner of CulinAerie in the District: Dried Apricot Souffles; Salad of Roasted Butternut Squash, Arugula, Dried Cranberries and Pine Nuts)

Fermented foods

Garlic

Honey

Kiwi (chefs Massimo Fabbri and Riccardo Rinaldi of Tosca in the District: Radicchio Salad With Kiwi and Hazelnuts; Tuna Tartare With Kale-Kiwi Puree)

Pomegranates

Pumpkin

Soy

Spinach

Tea (Jeff Witte, culinary director, and Jeremy Anderson, chef, at Airlie in Warrenton, Va.: Invigorating Spring Tea-ser; Tea-Infused Rice Noodle Soup)

Tomatoes

Turkey (Nick Palermo, executive chef of Old Angler’s Inn, Potomac: Turkey Cassoulet; Turkey Coconut Milk Curry With Basmati Rice)

Walnuts

Whey (powdered)

Salmon (chefs Massimo Fabbri and Riccardo Rinaldi of Tosca in the District: Verlasso Salmon Carpaccio; Roasted Verlasso Salmon With Warm Potato-Sunchoke Salad)

Yogurt (low- or nonfat)

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