Dani's winning entry:
Red Shrimp and Mango Curry (adapted from Nigella Lawson's Nigella Express)

2 scallions, finely sliced
1 tablespoon cooking oil
1 ½ Tablespoons red Thai curry paste (or according to taste)
1 cup coconut milk
1 cup chicken stock
2 teaspoons fish sauce (nam pla)
12 oz/2 ½ cups cubed yams (can also add a bit of cubed butternut squash or just use yams)
7 oz. frozen king shrimp (2 cups)
1 cup mango cubes
2 teaspoons lime juice
3-4 Tablespoons chopped fresh cilantro

1. Fry the sliced scallion in the oil for one minute, then add the curry paste
2. Whisk in the coconut milk, stock, and fish sauce and bring to a boil
3. Add the yams and simmer, partially covered for about 15-20 minutes, or until tender
4. Drain the shrimp under running water to remove excess ice and add to the pan, letting the sauce come back to a boil. When it does, add the mango and lime juice and cook for another minute or so until shrimp is cooked through.
5. Sprinkle with chopped cilantro as you serve over plain rice or wide rice noodles

Serves 2-4

Amy's winning entry:
Chop a bunch of zucchini into thick rounds - at least ½ inch thick. Heat a big slug of extra virgin olive oil up in a frying pan - medium high temp. Saute the zucchinis until they are browned and cooked through. Sprinkle with kosher salt and YUM.