Cameron Mitchell Premier Events Recipes

Enhance your training for the OhioHealth Capital City Half Marathon with recipes from Cameron Mitchell Premier Events including a Cap City favorite, the peanut butter power bites! 

Peanut Butter Power Bites

1 cup Quick Oats
½ cup Rice Krispies
½ cup peanut butter
½ cup flax seeds
½ cup Mini Chocolate Chips
2/3 cups Honey or Agave Nectar
2 tsp Vanilla Extract
Mix all ingredients together until thoroughly combined. Form 1 oz. balls using a spoon or
scoop. Refrigerate for 1-2 hours to set.

Make ahead and freeze for up to 2 months for a
ready-to-eat healthy snack!

Wild Rice Orzo Salad

Yields: 6 ounces of salad

6 ounces Wild Rice
3 ounces Orzo pasta
1 ½ ounces Roasted red pepper
1 ½ ounces Dark raisins
1 ½ ounces Golden raisins
1 ½ ounces Roasted Corn
¾ ounce Pickled red Onion
1 Bunch Italian parsley; finely chopped
3 ounces almonds

Cook wild rice and orzo according to package instructions. The wild rice will triple in size.

While those are cooking, make the pickled red onions (see recipe) and toast the almonds in
the oven till golden brown with oil and salt. In a large bowl, toss all of the prepared
ingredients with the vinaigrette (see recipe) and toss to combine.  Season to taste with salt
and pepper.

Pickled Red Onions:
1 large red onion, peeled small diced
3/4 cup red wine vinegar
1/4 cup water
1 teaspoon fine sea salt
1–2 tablespoons granulated sugar 
In a saucepan, bring up the water, salt, sugar, and red wine vinegar to a boil. Add in the
diced red onion and let marry for one hour. The onions will take on a nice pink color. Cool
down the diced onions until ready to use in the salad.

Golden Balsamic Vinaigrette:
8 Ounces Honey
16 Ounces Golden balsamic vinegar
1 Bunch Italian Parsley; finely chopped
½ ounce Chili flakes
2 Ounces Lemon juice
32 Ounces Blended oil
Salt
White pepper
In a bowl, whisk the first 5 ingredients together. Slowly add in oil either using a hand
blender or whisking vigorously to emulsify. Season to taste with salt and white pepper

Whole Roasted Chicken with Gremolata

Roasted Chicken
1 Whole Chicken (Leave whole or cut)
Kosher Salt and Pepper to taste
Canola Oil or Vegetable Oil
Place chicken in roasting pan or on sheet tray. Rub outside of chicken with oil and season
well with salt and pepper.

Place Chicken in preheated 375 degree Fahrenheit oven for approximately 45 minutes to 1
hour. The chicken is done when internal temperature reaches 155 degrees.

Roasted Seasonal Vegetables
1 each Zucchini
1 each Yellow Squash
1 each Red and Yellow Pepper
½ each Red Onion
Extra Virgin Olive Oil
Salt and Pepper
Cut vegetables into “bite sized” pieces or however you prefer.
Place on foil lined sheet tray and drizzle with Extra Virgin Olive Oil. Season with salt and
pepper.
Roast in preheated 375 degree Fahrenheit oven for approximately 15 minutes, or to your
desired doneness.

Gremolata
1/8 tsp. Kosher Salt
1 Tbsp Minced Garlic
1 ½ Tbsp Lemon Zest
¼ c. Lemon Juice
¼ c. Lemon mashed segments
¼ c. Caper Brine (Drained off of jarred capers)
¼ c. Extra Virgin Olive Oil
1/8 tsp. Cracked Black Pepper
1 Tbsp. Minced Shallot
¼ bunch of Italian Parsley (chopped)
Mash garlic and salt into a paste on the cutting board. Place in a small bowl.
Combine all other ingredients except parsley.
Add chopped parsley right before serving.

For Plating, place pile of roasted vegetables in center of plate. Top with roasted chicken, and
spoon gremolata over top! This recipe can be interchanged with any protein you
like…Chicken, beef, fish, etc.