Jan D'Atri

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scallions

Shrimp Burger Sliders with Curry Aioli and Slaw

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Old recipes like the ones featured in this column each week would slowly fade away if not for a new generation of home cooks. So when I heard about C-CAP, the Careers through Culinary Arts Program in Arizona, and when I tasted the award-winning recipe at their competition this year, I had to share both the program and the dish with you. C-Cap is a non-profit organization founded in 1990 by well-known culinary educator and author Richard Grausman to teach youth about the satisfaction and value of home cooking. C-CAP works with public schools in Arizona and across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry. So far, C-CAP has awarded students more than $37 million in scholarships and donated $2.8 million worth of supplies and equipment to classrooms. At C-CAP’s Heavy Metal Culinary Competition in years past, the students brought back a past winner, T-Cook’s at the Royal Palms Executive Chef Lee Hillson to defend his title. Indeed he did, winning again with his Shrimp Burger Sliders with Curry Aioli and Slaw. Chef Hillson’s advice to students this year was “to have a little fun! Make food and cooking exciting and different. Think of foods you like and model a dish on them.” Thank you Chef, for doing all of the above with your sensational Shrimp Burger Sliders!

For more info about C-CAP, visit www.ccapinc.org.

Wild Rice Salad

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The Story

Two very traditional holiday foods are at the heart of these Rescued Recipes. Both are native crops to America, but neither one gets any “airplay” until the holiday season. That’s when wild rice and cranberries take center stage – or at least “side” stage – on our feasting table.

But two Rescued Recipes could turn these once-a-year specialties into everyday favorites!

Wild Rice Salad

Scottsdale resident Cheryl Korwin clipped this one from a magazine years ago, and it has since earned a permanent place in her 4-inch thick loose-leaf binder of “Favorites.”

“It’s such a hit during the holidays, but we make it all year long. It’s so simple, healthful, and tasty! I always make extra so my guests have a nice cup of my wild rice salad to take home. It’s always been one of my easy to make, go-to favorites!”

Cheryl, we went wild over this salad! We loved the flavor, texture, and the color! It’s festive, fun, and goes really well with chicken, pork, fish, or just great as a main meal!