To kick off one of the few Halloween celebrations happening at Tiny Prints this week, we held our first-ever Iron Chef Pumpkin competition in which every department submitted appetizers, entrees and desserts to be tasted by a panel of “special judges.” All of the employees went the extra mile to prepare amazing dishes. In fact, these dishes were so good that we thought we would show a few photos from the event and share the winning recipe, which was submitted by Lily Liang who works in Product Management.
Marketing Won the Overall Competition:
The Winning Dish: Rachael Ray‘s Pumpkin Lasagna
2 tablespoons extra-virgin olive oil (EVOO)
1 1/2 pounds bulk sweet Italian sausage (pork, chicken or turkey, whatever you like), casings removed
1 large eggplant, peeled and chopped into small pieces
1 medium onion, chopped
2 garlic cloves, grated
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons flour
3 cups milk (eyeball it)
1 15-ounce can pumpkin puree (not pumpkin pie filling)
Few dashes fresh nutmeg
1 box oven-ready lasagna noodles
1 1/4 cups grated Parmigiano-Reggiano cheese (or Romano)
For cooking instructions, visit Rachael Ray’s website.
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