From left to right: Kandy Bradley, Interim Principal Dave Doemel, Price Chopper Chef Instructor Donald Graham, and Joan Chadderdon.
Bethlehem Central Middle School has won 250,000 Price Chopper Tools for Schools points after a recipe submitted by two BCMS staffers became the region’s “Fan Favorite.” The school’s win came as part of the Tools for Schools 1,000,000 Point Challenge and was celebrated at a special ceremony on Tuesday, Jan. 31. The winning recipe was submitted by Teacher Aide Kandy Bradley, who collaborated with Joan Chadderdon, who coordinates the Tools for Schools program at the middle school. Bethlehem Middle School was one of only two winners of contest, which is in its third year. The other winner was an elementary school in Vermont, which took the top prize.
“I want to thank Kandy and Joan for their work on putting this together,” said Bethlehem Central Middle School Interim Principal Dave Doemel. “We are excited about our win and the support we received from the community that helped us become a fan favorite. We will be able to put our quarter million points to good use in our classrooms, providing BCMS students and teachers with additional tools and materials for learning and exploring the world around them.”
According to Chadderdon, the school usually earns approximately 75,000 points each year to help the school purchase equipment and supplies for classrooms and school events. Families can help the school earn points by registering their Price Chopper Advantage Card with Tools for Schools. With the 250,000 point win, the school is already over 300,000 points for the year. In past years, the school has used the points to purchase supplies for physical education, video equipment, and signage used throughout the school.
At the awards ceremony, Price Chopper Chef Instructor Donald Graham prepared Bradley’s dish — Roasted Shrimp and Vegetables — for those who had gathered, including representatives from the school and from Price Chopper. The event was held at Price Chopper’s Market Bistro’s Cooking School in Latham. The recipe can be found below:
Roasted Shrimp and Vegetables
Recipe courtesy of Kandy Bradley, BCMS Teacher Aide
1 head cauliflower
1 lb. Price Chopper Sweet Peas
1 lb Price Chopper Raw Shrimp (peeled and deveined)
¼ to ½ cup fresh grated parmesan cheese
2 cloves fresh garlic
½ to 1/3 cup Organic Full Circle Extra Virgin Olive Oil
Salt and pepper to taste
Cajun seasoning to taste (optional)
1 loaf French baguette bread
In a food processor, pulse the uncooked cauliflower in small batches until it resembles rice.
Grate the parmesan cheese until you have ¼ to ½ cup.
Heat a ¼ cup olive oil in large saute pan. Add more if needed during sautéing.
Add the cauliflower, salt and pepper to taste.
Saute the mixture, stirring occasionally about 10 minutes until slightly tender.
Preheat oven to 400 degrees.
Add the peas and ½ the grated parmesan cheese. Toss together and saute an additional 5 minutes until peas are tender.
In a medium bowl, toss the peeled uncooked shrimp with olive oil, salt, pepper, and Cajun seasoning (optional) to taste.
Place shrimp in a single layer on an ungreased (9×12) or larger cooke sheet and roast for about 10 minutes. Check after 8 minutes. Do no overcook.
While shrimp are cooking, cut the French baguette bread into ½ in. slices.
Drizzle bread slices with olive oil and place on a cookie sheet and bake in oven until lightly toasted.
Cut fresh garlic in half and rub on toasted baguette slices.
Place cauliflower mixture on a large platter, top with roasted shrimp and the rest of the parmesan cheese and pepper to taste.
Serve with toasted baguette slices.