Local Chef Takes 67 Cent Challenge

For 67 cents a local chef creates a nutritious meal for three!

Northwest Harvest is asking local chefs to take the 67 cent challenge. The premise: to cook a nutritious meal for three using only the ingredients found at food banks.

It's all in an effort to illustrate their efficient use of resources at Northwest Harvest. By using "their free donations and the food they buy in bulk they are able to spend as low as 67 cents on meals for local families."

Chef Ned Walsh took the challenge and he completed it! He also want to share the recipe so YOU can try it at home too! Check it out below:

Salmon with Vegetables and Penne by Ned Walsh

Serves: 3

1 can Del Monte diced tomatoes with garlic & onions

drained, reserve juice

1 small zucchini, cut into 1/4 rounds

1small white onion, diced

3 ribscelery, sliced 1/4 inch

1 1/2 cup broccoli florets, 1 inch pieces

12 oz.salmon filet

8 oz.penne pasta

Method:

Cook the pasta in a large amount of water; about 3 quarts for 12 minutes or until tender. Set aside.

Preheat a large skillet over medium heat. Add 2 tablespoons vegetable oil and cook the salmon turning once until it flakes. The salmon should look slightly pink inside. Set aside.

While the pasta and salmon are cooking:

In a large skillet, cook onion for 1 minute, add celery and cook for about 4 minutes until just tender. Add broccoli and continue cooking another 4 minutes. Season with salt and pepper.

Add drained diced tomato, mix to heat through. Add just enough of the reserved juices to create a sauce lightly coating the vegetables.

Place the cooked pasta in a large bowl and add the vegetable mixture and gently combine.

Distribute the pasta mixture onto three plates. Top with the salmon.