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 the updated list, which will be annotated with recipe links as they become available, online at washingtonpost.com/food:
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)
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)
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)
Honey (chef Bryan Voltaggio of Range/Aggio in the District: The Devil You Knew; Coconut Yogurt Parfaits With Blueberry-Madras Curry Granola)
Pumpkin (chef Bryan Voltaggio of Range/Aggio in the District: Cream Soda Butternut Squash; Blowtorch Scallops With Spinach and Heirloom Tomato Water)
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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