In Challenge 3, home cooks Amanda Landers of Kildeer and Michael Ek of Bartlett were faced with Jumbo Sea Scallops from Don’s Dock Seafood , spaghetti squash, portobello mushrooms and rosemary.

In Challenge 4, cooks John Hampson of Antioch and Tanya Cruz-Hernandez of Lombard were given King Oscar Wild Caught Sardines , avocado, lemon and endive. Take a look at Hampson’s and Cruz-Hernandez’s dishes on Page 5.

Today, we hear from them about their inspirations, trials and errors, thoughts, feelings on the ingredients and more.

Next week, we’ll hear what the judges thought about recipes submitted by cooks in Challenges 3 & 4 and their final decisions. We’ll also offer essays from cooks in Challenges 5 and 6. Enjoy!