One of the perks of working at a radio station is getting to meet people while we're out doing remote broadcasts. It's even more of a perk when you get to know some of the people.  One of those people is Holly Swee from The South Dakota Beef Industry Council.

Usually when we do a remote broadcast we're handing out meat thermometers and recipes for people to use while preparing beef for their family.  The rest of the time we spend visiting and keeping up on families. Holly told us some pretty big news.  Seems her daughter Sabrina shared a recipe with a pretty impressive crowd and is getting some big time recognition for it. Check this out!

Washington, DC – Today, First Lady Michelle Obama, Epicurius, the Department of Education, and the Department of Agriculture announced the winners of the Healthy Lunchtime Challenge, a nationwide recipe challenge to promote healthy lunches as part of the First Lady’s Let’s Move! initiative.  Winners representing all U.S. states, three territories, and the District of Columbia will attend a Kids' “State Dinner” at the White House hosted by Mrs. Obama on July 18.  The 54 children will join the First Lady for a healthy lunch, featuring a selection of the winning recipes, followed by a visit to the White House Kitchen Garden.

Yep, Sabrina is the South Dakota representative. She made  Hawaiian Kale Wraps.


Hawaiian Kale Wraps

Sabrina Swee, 12

“A year ago we traveled to Maui for a family vacation and enjoyed many Hawaiian dishes,

which inspired us to create this wrap,” says Sabrina. “We wanted to incorporate many

ingredients that we can grow locally and/or purchase locally at our small town grocery store.

This recipe is very versatile, as you can use a kale leaf or other lettuce for the wrap.”

Makes 5 servings


For the Wrap:

1 pound lean ground beef

1 cup water

1⁄2 cup uncooked quinoa

1⁄2 cup thinly sliced red bell pepper

3⁄4 cup shredded carrot

3⁄4 cup canned pineapple, drained and chopped

2 cups coleslaw mix or broccoli slaw mix

1⁄3 cup chopped scallions

10 kale leaves

For the Sauce:

1⁄2 cup pineapple juice

1⁄3 cup low-sodium soy sauce

2 minced garlic cloves

1⁄2 teaspoon dried ginger

1⁄8 teaspoon cayenne

1⁄2 teaspoon sesame oil

1 tablespoon lime juice

1 tablespoon honey

1 tablespoon cornstarch


1. In a large sauté pan over moderate heat, cook the ground beef until browned and

cooked through, about 10 minutes. Drain any excess fat.

2. Meanwhile, in a small stockpot, add 1 cup water and the quinoa and bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes until quinoa is cooked. While

quinoa is cooking, combine the sauce ingredients in a medium bowl, mix together, and

set aside.

3. When quinoa is done, increase heat to medium-high and add the sauce, red bell

pepper, carrots, pineapple, and coleslaw mix. Mix thoroughly and cook for 3 minutes

then add the scallions. Place about 1⁄4 or 1⁄2 cup (depending on the size of your kale leaf)

of the cooked mixture in the middle of a washed kale leaf, wrap, and eat.

• Recipe will be available in the Epicurious 2014 Healthy Lunchtime Challenge online

cookbook at