Etowah Zone Mom Wins CCSD Parent Recipe Contest
Vinutha Ramachandrachar, center, is congratulated as the winner of this year’s annual CCSD School Nutrition Parent Recipe Contest! She is celebrated during an awards presentation at E.T. Booth MS by, from left, CCSD Chief Financial Officer Ken Owen, Tina Farmer, CCSD Executive Director of School Nutrition and Procurement Services; Jason Blakey, Credit Union of Georgia Cherokee Area Business Development Manager; Pranav Vasishta, her son who attends E.T. Booth MS; School Board Chair Kyla Cromer, CCSD Culinary Specialist Jessica Emmett and Principal Todd Sharrock. She received a $100 gift card from contest sponsor Credit Union of Georgia, a CCSD Partner, and a shirt celebrating this year’s contest theme.
An Etowah Innovation Zone mom is the winner of this year’s annual CCSD School Nutrition Parent Recipe Contest!
Vinutha Ramachandrachar earned the top prize for her Parsley Salad recipe. Her children, Pranav Vasishta and Pradhyumna Vasishta, attend E.T. Booth Middle School and Etowah High School.
The sixth annual recipe contest, which highlights the designated state vegetable each year in honor of Farm to School Month, this year celebrated parsley with the theme “Par-Slay the Day.” For the judging process, the recipes were prepared by CCSD School Nutrition staff and then tested by a panel made up of local culinary experts.
Ms. Ramachandrachar was congratulated today by CCSD School Nutrition leaders and presented with a $100 gift card from contest sponsor Credit Union of Georgia, a CCSD Partner, and a shirt celebrating this year’s contest theme.
Her recipe was enjoyed by students across CCSD today as part of the celebration, as the salad was offered as an accompaniment to the popular Chicken Shawarma lunch entree.
Here’s the winning recipe:
Parsley Salad
2 c. parsley, finely chopped
1/2 c. tomatoes, finely diced
1/4 c. yellow onion, finely chopped
3 green onions, finely chopped
1/4 c. mint, finely chopped (optional)
3 Tbsp. lemon juice
1/4 c. olive oil
1/2 tsp. salt
1/4 tsp. pepper
In a medium bowl, vigorously whisk oil into lemon juice to make a creamy dressing. Add all chopped ingredients, along with salt and pepper. Mix well and cover. Allow to marinate in refrigerator for as long as 24 hours. Mrs. Ramachandrachar suggested enjoying the salad with an Indian curry or rice, meat dish such as shawarma or kofta, or even over warm pasta.
Her recipe was enjoyed by students across CCSD today as part of the celebration, as the salad was offered as an accompaniment to the popular Chicken Shawarma lunch entree.
Vinutha Ramachandrachar is congratulated as the winner of this year’s annual CCSD School Nutrition Parent Recipe Contest by E.T. Booth MS School Nutrition Manager Erika Smith. She received a $100 gift card from contest sponsor Credit Union of Georgia, a CCSD Partner, and a shirt celebrating this year’s contest theme.
#CCSDElevateTheExcellence