Hello and greetings from Iowa State University! My name is Madison Mayberry, and I am currently a senior majoring in journalism and public relations. I live with fifty-one of my sorority sisters, which means there is always something going on. Although I am not sure what the future holds, I hope to someday write about my first love, food, and continue to spend time in the kitchen. Cooking has always been my passion, starting as a kid making food concoctions for my pets, and eventually moving on to actual people!

My mom, Marilyn, is an excellent cook who has inspired me and shown me the importance of using high-quality ingredients and letting the flavors of the food shine. These days, my kitchen is the industrial kitchen at my sorority, which has been an adjustment in itself. However, I'm never lacking for taste-testers and some honest opinions on my cooking.

When I do have a free moment, I love spending time with my family and friends. My dad, Chip, mom, Marilyn, step mom, Andrea, and little sisters, Ashley and Taylor, are the best support system anyone could ask for, and I wouldn't be here if it weren't for my amazing boyfriend, Garrett, who encouraged me to audition for the show and played cameraman for the day! I love you all!

Week 4

Potato Turkey Pancake, Squash Mash and Sweet Pea Gravy with Apple and Pear Sauté

Ingredients






• 2 tablespoons butter
• 1/2 pound leftover cooked turkey, chopped
• 4 cups mashed potatoes, divided
• 4 sprigs fresh thyme, leaves removed and chopped
• 1 cup grated Parmesan
• 2 cups of cooked peas
• 1/2 cup heavy cream
• Salt and ground black pepper
• 1 tablespoon flour
• 1 cup mashed butternut squash
• 1 cup sour cream
• 1 cup sugar, divided
• 2 apples, cored and sliced into wedges
• 1 pear, cored and sliced into wedges
• 2 tablespoons butter
• A small bunch of flat leaf parsley, leaves removed and chopped



Directions

Place three medium saucepans over medium heat. Place a medium skillet with butter over medium heat.

In a large mixing bowl, combine the turkey, 2 cups of mashed potatoes, thyme and Parmesan to form a pancake. Add pancake to the skillet and cook for about 5-7 minutes, until the turkey browns, turning once halfway through.

While the pancake is browning, puree peas in a food processor, along with the cream, salt and ground black pepper. Add puree to the first saucepan and heat through, adding flour to thicken.

Meanwhile, in a medium mixing bowl, mix remaining mashed potatoes and squash along with sour cream and 1/2 cup sugar. Add to second saucepan to heat through.

Add apples and pears to the third saucepan along with butter and remaining sugar and simmer for about 5 minutes, until fruit has caramelized.

To serve, top a mound of squash mash with the potato turkey pancake, drizzle with gravy and garnish with parsley. Serve with a bowl of apple and pear sauté alongside.

Serves 4

Week 3

Irish Cabbage Wraps

Ingredients






• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 head cabbage, 4 whole leaves reserved, remaining thinly sliced
• 1 clove garlic, minced
• Salt and ground black pepper
• 1 package bacon, thickly sliced
• 2 pounds Yukon Gold potatoes, peeled and cut into cubes
• 1/2 cup heavy cream
• 2 sprigs fresh oregano, leaves removed and chopped, divided



Directions

Place a pot of salted water over high heat to boil.

Place a large skillet over medium-high heat with 2 turns of the pan EVOO, about 2 tablespoons. Add sliced cabbage, garlic, salt and ground black pepper, and sauté until light brown in color, about 7-8 minutes.

While the cabbage is sautéing, place another large skillet over medium heat and cook bacon for 5-6 minutes, until crispy. Remove with a slotted spoon, chop into chunks, and reserve.

Once the water in the pot is boiling, add potatoes and cook for about 12 minutes, until fork-tender. Add potatoes to a medium mixing bowl and semi-mash. Add them back to the skillet with the cabbage along with heavy cream, half of the oregano, salt and ground black pepper to taste. Heat through, about 5 minutes.

To serve, distribute potato-cabbage mixture into cabbage leaves, sprinkle with crumbled bacon, salt, pepper and oregano, wrap like a burrito.

Serves 4

Week 2

Modern Frank and Beans

Ingredients






• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 1 package all-beef hot dogs
• 4 tablespoons butter
• 1/4 cup sugar
• 1 small onion, diced
• 2 apples, such as McIntosh, Red Delicious or Gala, cored and diced
• Salt and ground black pepper
• 2 15-ounce cans cannellini beans
• 1 15-ounce can diced tomatoes
• 1 teaspoon dried thyme
• 1 clove garlic, finely chopped or grated
• 4 slices Swiss cheese



Directions

Place a medium skillet over medium-high heat 2 turns of the pan of EVOO, about 2 tablespoons, and about 1/4 cup water. Add the hot dogs to the skillet, bring the liquids up to a bubble and cover the pan. Simmer the hot dogs until cooked through, 5-6 minutes. As the dogs simmer, the water will evaporate. Brown the dogs in the skillet until golden brown, another 2-3 minutes. Remove dogs from the pan and reserve warm.

In the skillet the dogs were cooked in, melt the butter. Add the sugar, onion and apples, season with salt and pepper, and cook until tender, 5-6 minutes.

While the veggies are cooking, place a medium saucepot over medium-high heat. Add beans, tomatoes, thyme and garlic, season with salt and pepper, cook until hot, 2-3 minutes. Remove pan from the heat, add cheese and stir to melt.

To serve, plate 2 hot dogs per person topped with some of the caramelized apples and onions, and a scoop of beans on the side.

Serves 4

Week 1

Rosemary Turkey Burgers with Pumpkin Puree and Cinnamon Butter Squash

Ingredients






• 1 medium pumpkin (about 2 pounds), seeded, cut into 1-inch thick slices
• 6 tablespoons extra virgin olive oil
• Salt and ground black pepper
• 1 1/2 pounds ground turkey
• 2 eggs
• 1 15-ounce can black beans
• 1 tablespoon rosemary sprigs, finely chopped, plus extra for garnish
• 1 cup heavy cream
• 1/2 cup flour
• 1 1/2 teaspoon cinnamon, divided, plus extra for garnish
• 1 tender squash, such as yellow or zucchini, sliced on a bias into large discs
• 3 tablespoons butter
• 4 slices of your favorite bread, toasted



Directions

Preheat oven to 400°F.

Place pumpkin slices on a baking sheet, drizzle with 2 tablespoons olive oil, some salt and pepper, and roast for about 15 minutes, or until tender. Remove from oven and let cool.

While the pumpkin is in the oven, place a large skillet over medium-high heat, with 2 turns of the pan olive oil, about 2 tablespoons.

In a medium mixing bowl, combine the ground turkey, eggs, black beans and rosemary with some salt and pepper. Divide mixture into three portions and form into patties. Cook patties in the hot pan, flipping once, until golden brown and cooked through, 6-7 minutes per side.

Once the roasted pumpkin is cool enough to handle, scoop flesh out of skins and transfer to a food processor. Pulse until smooth. Place a medium saucepan over medium heat. And add puree, along with cream and flour, and bring to a bubble. Cook until thickened, 2-3 minutes. Remove pan from the heat and stir in about 1/2 teaspoon cinnamon.

Place another large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the sliced squash and sauté until tender, about 4 minutes per side. Remove pan from the heat, add the butter and remaining cinnamon, and toss to coat.

To serve, place sautéed squash in the center of a plate and top with a burger. Spoon a hearty scoop of pumpkin puree on top of the burger. Garnish with toasted bread and additional cinnamon and rosemary.

Serves 3