Cheesy Kwontons with VT Apple Chutney on a Rainbow Root Bed

Team: Milton Little Chefs

Host School: Milton Middle School

Age Group: Middle School

Cheesy Kwontons (Kale and Cheedar Wontons) Original Recipe by Iron Chefer Sage Maynard!

1 lb shredded Vermont Cheddar Cheese

3-5 cups finely chopped Kale

1 package wonton wrappers

1-2 farm-fresh eggs

Pepper to taste

Oil for cooking

VT Apple Chutney Adapted recipe from Simply Recipes

6-8 Vermont apples, peeled, cored and chopped

1 chopped onion

½ cup Vermont maple syrup

½ cup Vermont apple cider vinegar

1 Tbsp grated orange zest

½ tsp ground ginger (or 1 1/2 t fresh)

½ tsp ground cinnamon

Water as needed to thin

Rainbow Root Bed Adapted Recipe from New School Cuisine Cookbook

½ lb. local carrots, shredded

½ lb. local parsnips, shredded

½ lb. local beets, shredded

1 T local honey

1 T balsamic vinegar

1 T lemon juice

sunflower seeds and raisins can be added for texture

Kwontons:

Combine shredded kale and cheddar in a bowl, add pepper to taste, set aside

Crack egg in a bowl and beat until smooth

Brush wonton wrappers with egg

Heap kale and cheese mixture in middle and wrap into pillows

Heat oil on high heat

Fry wontons each side until golden brown, set aside on paper towels

Apple Chutney

Combine all ingredients in a medium saucepan and stir to combine

Heat on high to bring to boil

Reduce heat to low and simmer covered for 20-30 minutes until apples are soft, stir throughout

Rainbow Roots

Toss shredded vegetable in a bowl.

Whisk together honey, balsamic, and lemon juice.

Pour dressing over shredded vegetables and serve!