Produce Alliance's Corporate Chef Wins entegra Culinary Competition

On Wednesday, November 8, 2017, Produce Alliance attended the annual 2017 Focus Group Meetings presented by entegra Procurement Services. The event gathered foodservice industry leaders from across the country to discuss ways to promote healthier lifestyles using produce within the healthcare, hospitality, and other various service industries.

During the session, a culinary competition took place prompting participants to supplement plant-based foods for meat products in a series of 3 recipes.

We are proud to announce that Produce Alliance’s very own corporate chef, Stephanie Goldfarb, took home first place for her innovative recipes!

Accompanied by fellow Produce Alliance team members, Chef Steph prepared a Butternut Squash Noodle Puttanesca with Crunchy Pistachio Crumble, a Sweet and Earthy Harvest Wrap, and Spicy Butternut Squash Tacos with a pickled brussels sprout slaw, chipotle crema, and pumpkin seeds. The award-winning recipes are featured below. 

Huge congratulations to Chef Steph on her well-earned victory!


Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.


Butternut Squash Noodle Puttanesca with Crunchy Pistachio Crumble


  • 9 lb vine tomatoes
  • 3 tsp salt, divided
  • 3 tsp cracked black pepper
  • 6 tbs olive oil, divided
  • 1 cup shelled pistachios
  • 1 cup panko breadcrumbs
  • 3 tbs melted unsalted butter
  • 3tbs garlic powder
  • 15 cloves garlic, minced
  • 6 tbs chili flakes
  • 9 anchovy fillets
  • 6tbs capers
  • 2 ½ cup low salt vegetable broth
  • Juice and zest from 2lemons
  • 30 oz fresh spiralized butternut squash
  • 3 can drained chickpeas
  • 1 cup fresh basil
  • 2 ½ cup fresh ricotta cheese (whole milk preferably)


Preheat your oven to 375 degrees. Cute the tomatoes into wedges, toss with half the salt, half the olive oil, and the cracked black pepper. Arrange tomato wedges on a parchment-lined baking sheet, careful not to over-crown the pan, and roast for an hour, or until the tomatoes appear deeply caramelized and slightly dehydrated. Set aside.

While the tomatoes roast, process the pistachios, panko, butter, and garlic powder in a food processer, and spread the mixture out onto a parchment-lined baking sheet. Toast in the oven along with the tomatoes for about 15 minutes, or until the mix becomes fragrant and dark in color. Set aside.

When the tomatoes are done roasting, process them in a food processor, blender, or with an immersion blender until they are almost completely pulverized. Set aside. Heat a large skillet with the other half of the oil, and fry the garlic, chili flakes, anchovies, and capers until slightly browned. Allow the anchovies to disintegrate in the mixture. Add the vegetable broth, lemon juice, and the tomatoes to the pan. Add the butternut squash noodles, stir to coat them in the sauce, and cover the pan with a tight-fitting lid for 5-6 minutes, or until the noodles begin to soften slightly. Remove the cover from the pan, add the chickpeas, and toss. Taste the noodles and check for seasoning. Top with dollops of the ricotta cheese, torn basil leaves, and finish with the pistachio breadcrumbs.


Sweet and Earthy Harvest Wrap


  • 6 small sweet potatoes, washed and dried
  • 6 tsp olive oil
  • 4 tsp salt divided
  • 3tsp cracked black pepper
  • 6 tsp ground garam masala
  • 3 cup dried figs, dried stems removed
  • ¾ cup orange juice
  • 3 tbs yellow mustard seeds
  • 1 medium red onion, peeled and thinly sliced on a mandolin
  • 3 cup fresh fennel, thinly sliced on a mandolin
  • 1 teaspoon sugar
  • 3 cup white vinegar
  • 6 cups mixed greens
  • 3 large tomato, sliced
  • 3 cup fresh mozzarella
  • 12 Rich’s Grilled Flats


Preheat your oven to 375 degrees. Slice the sweet potatoes into ½ inch discs, toss with olive oil, 3 tsp salt, black pepper, and the garam masala. Arrange the discs on a parchment-lined sheet tray, and roast for 35-40 minutes, or until they become tender and slightly caramelized.

Boil 1 cup of water with the rest of the salt, the sugar, and the vinegar. Pour the mix over the onions and fennel, and allow to sit, uncovered for at least 30 minutes.

While the sweet potatoes roast and the onions and fennel pickle, add the figs, orange juice, and mustard seeds to a small pot. Add enough water to ensure the figs are sitting in around a ½ inch of liquid. Bring the pot up to simmer, cover with a lid, and cook for 4 minutes, or until the figs become tender. Allow the pot to sit, covered and off the heat for another few minutes so the figs become entirely tender. Process the mixture until it is completely smooth and set aside.

Assemble the wraps: Spread each wrap with a few dollops of the fig jam, and layer each with roasted sweet potatoes, fresh tomatoes, a bit of mozzarella, fresh greens, and the pickled onion and fennel mix.


Spicy Butternut Squash Tacos 


For the squash:

  • 3 medium butternut squash, peeled and sliced into ¾-inch cubes
  • 6 tablespoons olive oil
  • 3 teaspoon chili powder
  • 6 tsp salt
  • 3 tsp black pepper

Pickled Brussels:

  • 3 cup white vinegar
  • 3 cup water
  • 3 tablespoon kosher salt
  • 6 tsp granulated sugar
  • 6 cups shredded Brussels sprouts
  • 1 cup julienned radish, cut into matchsticks
  • 1 can black beans, rinsed and drained
  • 1 cup chopped green onions, both green and white parts
  • 1 cup chopped fresh cilantro
  • ½ cup fresh lime juice, to taste
  • 3 teaspoon olive oil
  • 1 teaspoon salt, more to taste

For the crema:

  • 1 ½ cup Greek yogurt
  • 6 chipotle peppers in adobo sauce
  • 3 tablespoon lime juice
  • 1 teaspoon coarse sea salt

Garnish and Assembly:

  • 1 cup raw, minced onion
  • 3 cup fresh cilantro leaves, chopped
  • 3 avocado, sliced
  • 2 cup toasted pumpkin seeds, chopped
  • Corn tortillas 


Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet with parchment paper. Toss the cubed butternut in enough olive oil to lightly coat all sides, about 6 tablespoons. Sprinkle with 3 teaspoon chili pepper and a pinch of salt and pepper. Arrange the butternut in a single layer. Bake until the butternut is tender throughout and caramelized on the edges, about 30 to 35 minutes, tossing halfway.

While the squash roasts, assemble to slaw. Boil the water, vinegar, sugar, and salt. Pour the mix over the Brussels sprouts, and allow to sit, uncovered for at least 30 minutes. In a medium mixing bowl, combine the black beans, radish, green onion, cilantro, lime juice, olive oil and salt. Toss to combine, then taste and add additional lime juice and/or salt if necessary. Drain the brussels sprouts once they are nicely pickled, and toss with the rest of the ingredients. Allow to cool in the refrigerator.

To make the crema: Process all the ingredients together and taste for seasoning.

To warm the tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a lint-free towel to keep warm. Repeat with each tortilla, stacking each warmed tortilla on the last.

Assemble: Toast the corn tortillas, and layer each with the butternut squash, slaw, crema, pumpkin seeds, avocado, onions, and cilantro.