UW Health winners Hess (l.) and Samadzada (r.) prepare their winning recipe. / Photo courtesy of Health Care Without Harm Culinary Cook Shekeba Samadzada and Sous Chef Dan Hess of University of Wisconsin (UW) Health in Madison took home the grand prize in the recent Health Care Culinary Contest with their take on vegetable korma. The fourth annual contest was hosted by Health Care Without Harm in partnership with the Culinary Institute of America’s (CIA) Menus of Change initiative and Practice Greenhealth. One of the contest’s main goals? To promote plant-forward cooking. Entrants are encouraged to use legumes, vegetables, grains, nuts and seeds over plant-based meat analogs and follow cost-per-serving guidelines so…