Cook: Genzo Gonzales, 11
Hometown: Saipan, Northern Mariana Islands
Genzo wore a traditional head-wreath, made of dried coconut, to the state dinner. As he reels off ingredients in his winning dish, it’s hard to picture being anyplace but a tropical beachside terrace: “Inside is grated coconut, pomegranate, guava, kangkong leaves, honey, black pepper, two tablespoons of olive oil…” Kangkong, also known as water spinach, is an Asian leaf vegetable.
Genzo’s advice: “Start a garden, and once you start that garden, you know, use the fresh produce. Yes.”
Ingredients:
-
1/2 cup pomegranate seeds or dried cranberries
-
1/2 cup freshly and roughly grated young coconut, or shredded unsweetened coconut
-
1 large guava, cut into bite-size pieces
-
1/2 cup cherry tomatoes, cut in half
-
2 cups freshly cut young sprouting kangkong leaves, or spinach
-
Juice of 1 tangerine
-
1 teaspoon olive oil
-
1 teaspoon honey
-
Salt and freshly ground black pepper
Preparation:
-
In a large bowl, stir together the pomegranate seeds or dried cranberries, coconut, guava, tomatoes, and kangkong leaves or spinach.
-
In a small bowl, whisk together the tangerine juice, oil, honey, salt, and pepper.
-
Pour the dressing over the salad and toss to coat. Serve and enjoy.
209 calories; 3g protein; 31g carbohydrates; 10g fat (6g saturated fat); 120mg sodium
Makes 2 servings