Cheesecake & Shrimp Ceviche

CHILDREN’S RECIPE: Orange Cheesecake Mousse
Ingredients:
4 cups Cream Cheese
1 cup Sour Cream
1 cup Heavy Cream
½ cup Sugar
4 Eggs
½ cup Melted White Chocolate
2 pc Gelatin Sheets

Method of Preparation:
In the bowl of a stand mixer, mix together cream cheese, sugar, and sour cream. Mix with the paddle attachment until light and airy. Add heavy cream and eggs and stir to combine. Place in a 9” round cake mold and bake at 350 degrees until just set. Remove from the oven and immediately place contents in the mixing bowl. Add white chocolate and bloomed the gelatin. Stir to combine. Refrigerate until ready to use.

To Finish:
1 Orange, cut into segments
¼ cup toasted and chopped pistachios
1 cup purchased speculoos cookies
¼ cup candied orange zest

Place mousse in the bottom of the bowl. Top with orange segments, pistachios, and speculoos cookies.

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FAMILY RECIPE: Ecuadorian-Style Shrimp Ceviche
Ingredients:
Poached Shrimp:
1-gallon water
3 tbsp Freshly Squeezed Orange Juice
2 cloves Garlic, crushed
3 tbsp Kosher Salt
1# Fresh Large peeled and deveined Shrimp, tails removed

Method of Preparation:
Combine all ingredients except for the shrimp in a large stockpot. Bring it to a simmer. Add shrimp and cook until shrimp are just firm – be careful not to overcook. Remove shrimp from water and place in a bowl of ice water to cool thoroughly. Once cool, remove from water and reserve for later use

Ingredients:
Ecuadorian Ceviche Sauce:
6 Plum Tomatoes, halved
½ Red Fresno Chile, halved, seeds removed
½ cup Sour Orange Juice
2 tbsp Lime Juice
2 tbsp Tomato Juice
1 tbsp Ketchup
1 tbsp Chopped Cilantro
1 tbsp Agave Nectar
2 tbsp Extra Virgin Olive Oil
Salt, to taste

Method of Preparation:
Heat a saute pan over medium-high heat. Place tomatoes, cut side down in a pan and cook until tomatoes are well charred on the cut side. Remove from heat and place in blender. Add all other ingredients to a blender and blend until smooth. Reserve for use.

To Finish:
1 orange, cut into segments
¼ cup green onion, sliced thinly
1 cup popped popcorn
¼ cup shallots, finely minced
¼ cup diced tomato

In a large mixing bowl, combine ceviche sauce with orange segments, green onions, shallots, and diced tomato. Season to taste. Add shrimp and coat thoroughly. Spoon shrimp and sauce into service vessels and garnish with popcorn.

Maple Squash & Pork Belly

CHILDREN’S RECIPE: Oatmeal and Maple Roasted Squash
Ingredients:
Squash:
1 Butternut Squash, cut into small cubes
2 tbsp, Maple Syrup
1 tsp Cinnamon
1 tbsp, Butter, melted

Method of Preparation:
In a small mixing bowl mix together all ingredients. Season generously with salt. Place squash on a parchment-lined sheet pan and bake at 375 degrees until tender.

Ingredients:
Cinnamon Whipped Cream:
1 tsp Cinnamon
1 cup Heavy Cream
1 tsp Powdered Sugar

Method of Preparation:
In a small mixing bowl, whisk all ingredients until whipped cream forms stiff peaks.

Ingredients:
Oatmeal:
2 cups Milk
½ cup Rolled Oats

Method of Preparation:
Combine milk and oats together in a small saucepot and simmer gently over low heat until oatmeal is tender.

To Assemble:
¼ cup Pumpkin Seeds, chopped
¼ cup Raisins
¼ cup Brown Sugar
¼ cup Purchased Granola

Place oatmeal in the bottom of the bowl and top with squash. Serve with the above garnishes.

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FAMILY RECIPE: Pork Belly with Oatmeal Congee with Kimchi Cabbage Slaw
Ingredients:
Oatmeal Congee:
Hon Dashi (prepared as per instructions)
8 cloves Garlic, whole
2 Spanish Onions, sliced
1 cup Ginger, sliced (unpeeled)
1 cup Rolled Oats

Method of Preparation:
Place all ingredients in a stockpot and bring to a simmer. Simmer for 1 hour. Strain. Add oatmeal and cook until oatmeal is fully cooked.

Ingredients:
Pork Belly:
1 Fresh Pork Belly, skin off
1 cup Soy Sauce
4 cups Water
¼ cup Fish Sauce
8 cloves Garlic
1 cup Ginger, sliced
¼ cup Orange Juice
½ cup Mirin

Method of Preparation:
Mix all ingredients except pork belly in a large, non-reactive pot. Place pork belly inside and allow pork to marinate overnight. The next day, cover the pot with aluminum foil and bake pork belly at 300 degrees for four hours or until fork tender. Remove pork from oven and allow to cool in the liquid.

Ingredients:
Kimchi & Cabbage Slaw
2 Chicken Legs, cut into legs and thighs
2 cups Chicken Stock
1 tbsp Chipotle Puree
1 Spanish Onion, sliced into fine julienne
3 cloves Garlic, finely chopped
¼ cup White Wine
2 tbsp Vegetable Oil

Method of Preparation:
In a small mixing bowl, mix together all ingredients. Season to taste. Cut pork belly into 3” x 1” blocks. Cook in a non-stick skillet until crispy and heated through. Place oatmeal in the bottom of the bowl and top with pork belly and cabbage slaw.

To Serve:
2 cups Napa Cabbage, cut into fine julienne
2 tbsp Sesame Seeds
½ cup Kimchi chopped
2 tbsp Lime Juice
1 tbsp Sesame Oil

Plantains & Salmon

CHILDREN’S RECIPE: Sweet Plantains with Black Bean Puree, Crema and Queso Fresco
Ingredients:
Beans Puree:
¼ cup Yellow Onions, small dice
¼ cup Red Bell Pepper, small dice
1 tbsp Garlic, finely chopped
1 tbsp Cumin, ground
1 tbsp Apple Cider Vinegar
2 cups Water
16 oz Canned Black Bean

Method of Preparation:
In a medium saucepot over medium heat, sweat bell peppers, onion, and garlic until tender (5-7 minutes). Add all other ingredients and bring to a simmer. Simmer for 15 minutes until the broth starts to thicken. Place in blender and blend until smooth.

Ingredients:
Plantains:
2 Ripe Sweet Plantains or purchased sweet plantains
2 tbsp Queso Fresco, ground
2 tbsp Mexican Crema
3 cups Vegetable Oil

Method of Preparation:
In a large frying pan, bring vegetable oil up to 350 degrees. Slice plantain into ½” slices. Fry on each side for 1-2 minutes until golden brown and soft. Garnish with crema and queso fresco.

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FAMILY RECIPE: Salmon with Banana & Lentil Salad
Ingredients:
For the Salmon:
1 Salmon, cut into 4 oz filets
1 cup Whole Grain Mustard
2 tbsp Cilantro, chopped
2 tbsp Rum
2 tbsp Honey

Method of Preparation:
Mix together mustard, cilantro, rum and honey. Reserve for later use.

Ingredients:
For the Horseradish Cream:
¼ cup prepared Horseradish
2 cups Heavy Cream
Salt, to taste

Method of Preparation:
Place horseradish and cream in a small saucepot and cook over medium heat until the cream is reduced by 1/3rd. Set aside.

Ingredients:
For the Lentils:
2 cup Cooked Black Beluga Lentils
2 tbsp Red Pepper, small dice
2 tbsp Red Onion, small dice
¼ cup Clam Juice
1 cup Cherry Tomatoes, halved
1 tbsp Balsamic Glaze

Method of Preparation:
In a small saucepot, mix together all ingredients and bring to a simmer. Season to taste. Coat salmon in mustard glaze and bake at 350 degrees until salmon is cooked to the desired temperature. Place horseradish cream at the bottom of the bowl. Top with lentils and then salmon. Slice the banana into 1/4” slices and sprinkle with demerara sugar. Torch with a blow torch until the sugar is bruleed and crunchy. Place three slices on each plate.

Crispy Sweet Potato & Gnocchi

CHILDREN’S RECIPE: Crispy Sweet Potato with Mint Yogurt
Ingredients:
1 quarter Sweet Potato Gnocchi Mix
2 oz Fresh Goat Cheese
3 Eggs, mixed
4 oz Bread Crumbs
4 cups Corn Oil
4 oz Vanilla Yogurt
1 tbsp Chopped Mint

Method of Preparation:
Use the one saved section of sweet potato gnocchi mix, add the fresh goat cheese. Put into the whisked eggs then bread crumbs. Bring the corn oil up to 350f. Cook in the oil until golden brown crispy and remove.

Mix in yogurt with chopped mint for dipping sauce.

Place the crispy sweet potato on a plate. In a small bowl place the yogurt to dip the crispy sweet potato in.

Mix in yogurt with chopped mint for dipping sauce.

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FAMILY RECIPE: Sweet Potato Gnocchi
Ingredients:
2 lb Sweet Potato, about 2 Sweet potatoes
1 cup Flour
6 oz Olive Oil
4 oz Butter
4 oz Aged Hard Goat Cheese
1 oz Fresh Sage
1 oz Fresh Arugula
Salt and Pepper

Method of Preparation:
Remove the skin from the sweet potato and cut into two-inch pieces and boil in water until soft.

Mash the potato to a purée. Season with salt and pepper. Work and knead until all the flour is combined and form into a ball. Place on a cutting board with flour and cut in four sections (save one section for baby recipe) and roll into a ½ inch rope. Then cut in ½ inch piece.

In a pot with boiling water add the gnocchi when they float remove and place on a sheet pan with a paper towel.

Have a hot pan add olive oil then sauté until golden brown. Add butter let brown, then add the sage and grated aged hard goat cheese. Lastly, add the arugula and wilt slightly.

Serve in a pasta bowl. Sprinkle more cheese on top.

Pasta & Fisherman's Pie

CHILDREN’S RECIPE: Pumpkin Pasta
Ingredients:
4 oz Orecchiette Pasta
1 Garlic Clove
2 oz Cleaned Leeks
4 oz Canned Pumpkin
1 oz Yogurt
4 oz Water
2 oz Corn Oil
2 oz Aged Goat Cheese (Coach Farm Grading Stick) Graded
4 Baby Pumpkins

Method of Preparation:
Cut the top off the pumpkin and spoon out the seeds. Rub the pumpkin with corn oil inside and out. Roast in the oven for 20 minutes until soft. In a hot pot add the corn oil, then the leeks, garlic. Cook until soft. Then add the pumpkin water and cook for 5 minutes then puree. Cook the pasta at the same time. Strain the pasta. Fold the pasta and puree together. Add the yogurt mix and add the cheese. Fill the baby pumpkin with the pasta.

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FAMILY RECIPE: Pumpkin Peekytoe Crab Fisherman’s Pie in Baby Pumpkins
Ingredients:
1 lb Peekytoe Crab
1 clove Minced Garlic
4 oz Pumpkin Purée from the Puree
1 Roasted Tomato
1 sprig of Thyme
1 sprig Tarragon
Salt and Pepper
1 oz Olive Oil
2 oz Sour Cream
2 oz Grading Cheese

Method of Preparation:
Remove the lobster meat cut into small pieces and cook in with the puree. Cut the tomato in to quarters and roast in a pan with olive oil and the thyme until soft. Then dice. Add to the Lobster puree. Last add the sour cream. Spoon in to the baby pumpkin. Top with goat cheese.  

Rice Balls & Risotto

CHILDREN’S RECIPE: Crunchy Red Bell Pepper Rice Balls
Ingredients:
6 oz Finished Tomato Risotto
1 Red Pepper, roasted
1 cup Bread Crumbs
3 cups Corn Oil

Method of Preparation:
Dice the roasted pepper small and mix into the risotto. The into the risotto and roll in one-inch size balls and coat with bread crumbs. In a pot bring the oil to 350f and fry the rice balls until crispy. Let cool so not too hot to eat. Serve with a side of Sour Cream.

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FAMILY RECIPE: Roasted Red Bell Pepper Stuffed with Tomato Risotto
Roasted Red Bell Peppers
Ingredients:
4 Red Bell Peppers
2 Red Tomatoes, sliced in half
2 cloves Garlic, chopped fine
2 sprigs Thyme, pick the leaves off
2 oz Olive Oil
Salt and Pepper

Method of Preparation:
In a bowl mix the tomatoes, Red Peppers with the garlic, thyme, olive oil, and season with salt and pepper. Roast in an oven at 400f for 15 minutes. Remove and let cool. Dice the tomato and cut the top of the pepper off and remove the seeds. Keeping them intact.

Risotto
Ingredients:
8 oz Carnaroli Rice
2 cups Chicken stock or vegetable stock
1 cup White Wine
3 oz White Onion, diced small
1 clove Garlic, minced
3 oz Olive Oil
1 Jalapeno Pepper, diced small and no seeds
Salt and Pepper

Method of Preparation:
Put the vegetable stock in a separate pot and bring to a boil and let simmer. Set aside. In a second pot cook the onion then the garlic until soft. Add the Carnaroli rice stir into the onions garlic and olive oil to coat the rice. Then pour the wine in with the rice and stir. Bring the wine to a simmer for one minute.

Lastly, add the vegetable stock and bring up to a boil stir and turn. Then take off the heat. Cover and let sit for 20 minutes. You can cool and refrigerate and finish when you like. Your risotto can be finish in 6 minutes.

Flatbread & Chicken Breast

CHILDREN’S RECIPE: Pear, Bacon & Ricotta Flatbread
Ingredients:
2 Ready Flatbreads
1 1/2 cup Whole Milk Ricotta
4 sliced Cooked Bacon, chopped
1 large Bartlett or Anjou Pear, peeled and sliced
1 cup Shredded Mozzarella
1 tbsp Olive Oil
1 Plum Tomato, diced

Method of Preparation:
Spread Ricotta on Flatbreads. Arrange other ingredients. Bake in a 375-degree oven until cooked to preference. Cut into slices and serve.

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FAMILY RECIPE: Roast Chicken Breast with Prosciutto, Pear and Gorgonzola
Ingredients:
2 8 Oz Skin Boneless Chicken Breast Halves
Salt & Pepper
Light Oil, for sauteing
1 small Onion, minced
4 cloves Garlic, minced
2 Bosc Pears, peeled and medium diced
4 thin slices Prosciutto, julienne
1/2 cup Crumble Gorgonzola
Splash White Wine
2 tbsp Butter
1 tbsp Fresh Thyme, chopped
Aged Balsamic Drizzle
2 tbsp Butter

Method of Preparation:
Season Chicken Breast with salt and pepper. Pan sear in saute pan on the skin side, on medium heat until skin is browned and crispy. Remove from pan and finish cooking in a 350-degree oven until cooked to 165 degrees. Using the same pan as the chicken, add a bit more oil and saute onion for 2 to 3 minutes until starting to brown. Add garlic, pears, thyme and 1 tbsp butter, saute for a few minutes. Add white wine, prosciutto and remaining butter.

Adjust seasoning, and finish with Gorgonzola allowing to melt slightly. Plate chicken with pear sauce on top of chicken. It can be served with mashed sweet or regular potatoes. Drizzle plate with aged balsamic.

Parfait & Salmon

CHILDREN’S RECIPE: Grapefruit, Coconut Yogurt and Granola Parfait
Ingredients:
1 1/2 cups Coconut Milk Yogurt
1 Red Grapefruit, segmented
1 large Sweet Orange, segmented
1 cup Granola, of choice
1 tbsp Honey or another sweetener

Method of Preparation:
Toss citrus with a bit of honey and set aside. Layer yogurt, citrus and granola, topping with granola, a segment of grapefruit, and a small drizzle of honey.

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FAMILY RECIPE: Seared Salmon Salad with Arugula, Avocado, Grapefruit and Honey Mustard
Ingredients:
1 8 to 10 oz Atlantic Salmon, boneless, skinless
Marinade:
2 tbsp Grapefruit Juice
1 tbsp Soy
1 tbsp Dijon Mustard
1 tbsp Olive Oil
1 tbsp Light Oil for cooking
Salt & Pepper

Arugula Salad
Ingredients:
Chopped Radicchio
1 Avocado, peeled and sliced
1/2 small Red Onion, thinly sliced
1 Pink Grapefruit, segmented
1 Small Head Fennel, shaved thin
1 Carrot, peeled and julienne
Salt & Pepper
Honey Mustard Dressing

Method of Preparation:
Season salmon with salt and pepper. Saute in pan with light oil. Brush with marinade. Finish cooking in a 350-degree oven for approx 6 to 8 minutes until cooked medium to medium-well. Remove from pan and allow to cool slightly, cut into small pieces to add to salad. Toss salad ingredients together, season with salt and pepper and lightly dress. Arrange in bowl and top with pieces of salmon.

Quiche & Pasta

CHILDREN’S RECIPE: Easy Broccoli Cheddar Quiche
Ingredients:
1 Pie Shell
4 Eggs
1 cup Milk
1 cup Shredded Mild Cheddar
2 cups Cooked Broccoli
Salt

Method of Preparation:
Beat eggs, salt, and milk until well mixed. Arrange cooked broccoli and cheese in the pie shell. Pour eggs in the pie shell. Bake at 350 degrees for 35 to 45 minutes or until eggs well set. Allow to cool, cut into pieces and serve room temp.

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FAMILY RECIPE: Broccoli Pasta with Roasted Garlic, Anchovy, Parmesan
Ingredients:
1/2 lb good quality Penne or Ziti Pasta
2 cups Broccoli Florets
10 Garlic Cloves, Roasted in Olive Oil until lightly browned and soft
1 Shallot, Thinly Sliced
Reserved Garlic Oil
5 Anchovy Fillets
2 large Plum Tomatoes, diced
1 tbsp Butter
Salt & Pepper
Shaved Parmesan For Garnish
Chopped Thai Basil For Garnish

Method of Preparation:
In a wide-bottomed saute pan, warm garlic oil on low heat. Add broccoli and cook slowly until softened, season well. Add Sliced Shallot, Anchovy, Roasted Garlic and saute together for a few minutes until cooked together. Add Plum Tomatoes and heat until juicy. Add Cooked Pasta and toss together with basil and butter. Adjust seasoning, serve hot with shaved Parmesan.

Frozen Yogurt & Salad

CHILDREN’S RECIPE: Frozen Yogurt with Fresh Strawberry Sauce and Walnuts
Ingredients:
2 tbsp Honey
2 tbsp Sugar
1 tsp Vanilla Extract
1 qt Strawberries, sliced
1 pt Vanilla Ice Cream or Yogurt

Method of Preparation:
In a small Sauté pan combine sugar and honey. Bring to a boil and add strawberries. When strawberries break down, add vanilla and walnuts. Pour strawberry mixture over frozen yogurt.

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FAMILY RECIPE: Fresh Strawberry and Fennel Salad with Feta Cheese
Ingredients:
1 qt Strawberries
2 heads Fennel
½ cup Red Onion, sliced
2 tbsp Basil
3 tbsp Crumble Feta
2 tbsp Champagne Vinegar
2 tbsp Olive Oil
2 tbsp Salt
2 tsp Honey
2 cups Baby Spinach

Method of Preparation:
In a small mixing bowl combine olive oil, vinegar, honey and salt. combine strawberries, sliced fennel, onion and dress with vinaigrette. On a plate place spinach and strawberry mixture. Garnish with feta cheese and basil

Puree & Risotto

CHILDREN’S RECIPE: Butternut Squash Purée with Apples, Raisins and Toasted Almonds
Ingredients:
2 tbsp Olive Oil
4 cups large diced Pumpkin or Squash
1 medium Onion, large diced
2 tbsp Fresh Ginger
1 cup Milk or Heavy Cream
2 Honey Crisp Apple, small diced
2 tbsp Golden Raisins
2 tbsp Toasted Almonds

Method of Preparation:
In a med pan sweat ginger and onion in olive oil until the onion is soft. Add pumpkin and continue to sweat until the pumpkin begins to break down. Cover with milk or cream and simmer until pumpkin is completely soft. Place mixture into a blender and puree until it is smooth. Place puree in a bowl and garnish with apples, raisins and almonds.

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FAMILY RECIPE: Butternut Squash Risotto with Salmon, Spinach and Toasted Pumpkin Seeds
Ingredients:
2 tbsp Olive Oil
4 cups large diced Pumpkin or Squash
1 medium Onion, large diced
2 tbsp Fresh Ginger
1 cup Milk or Heavy Cream
2 tbsp Olive Oil
2 cups Arborio Rice
½ cup Onion, small diced
4 cup Chicken Stock or Water
¼ cup Parmesan Cheese
2 6oz Filet of Salmon
12 oz Spinach
½ Pumpkin Seeds
1 tbsp Olive Oil
1 tsp Salt

Method of Preparation:
In a med pan sweat ginger and onion in olive oil until the onion is soft. Add pumpkin and continue to sweat until the pumpkin begins to break down. cover with milk or cream and simmer until pumpkin is completely soft. Place mixture into a blender and puree until it is smooth. For the toasted pumpkin seeds, toss seeds in olive oil and salt, bake in a 300-degree oven until crispy. For the risotto, sweat onion in olive oil until the onion is translucent. Add rice and continue to toast the rice. Slowly stir in stock or water, the rice will slowly absorb the liquid, continue until the rice is al dente and almost dry. At the end stir in the pumpkin puree and parmesan cheese. For the salmon Heat a Sautee pan on high heat, add the salmon skin side down. Place pan in a 350-degree oven for 5 minutes. Remove salmon from pan and sauté spinach until it is barely wilted. Place risotto on a plate with salmon and spinach, garnish with toasted pumpkin seeds.

Soup & Salad

CHILDREN’S RECIPE: Cucumber and Honeydew Soup with Feta Cheese
Ingredients:
4 Cucumbers
1 Honey Dew
1 tsp Salt
1 tbsp Honey
3 tbsp Yogurt
1 cup Watermelon, diced
½ cup Crumbled Feta or Goat Cheese

Method of Preparation:
Peel cucumber and honeydew and cut into large chunks. Combine cucumber, honeydew, salt, honey, yogurt into a blender and puree until smooth. Pour soup into a soup bowl and garnish with diced watermelon and feta or goat cheese.

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FAMILY RECIPE: Spicy Chilled Sesame Cucumber Salad
Ingredients:
4 Cucumbers
2 cloves Garlic
1 tsp Grated Ginger
2 Scallions, sliced
1 tsp Salt
1 tsp Sugar
2 tbsp Rice Wine Vinegar
1 tsp Chili Flake
1 tbsp Sesame Seeds
2 tsp Soy Sauce
2 tsp Sesame Oil

Method of Preparation:
Half cucumbers and slice into strips. Combine all ingredients into a large mixing bowl. Cover and refrigerate for 2 hours.

Purée & Lobster

FAMILY RECIPE: Celery Root and Turnip Purée with Roasted Lobster
Ingredients:
2 1 ¼ Lobsters
1 lb Turnip, peeled and washed and cut into 2” pieces
½ lb Celery Root, peeled and washed cut into 2” pieces
3 Garlic Cloves peeled and smashed
2 sprigs Thyme remove the leaves from the stem
1 qt Milk
4 oz Butter
6 oz Olive oil
2 oz Peatops
Salt and Pepper

Method of Preparation:
In a one-gallon pot bring to high heat. In a bowl put the Turnips and Celery Root and olive oil, mix so that they are coated. Place into the hot pot. Once light brown and the thyme and garlic. Roast until the garlic is light brown. Add the milk and stir so it doesn’t burn. Simmer until soft. Then blend to a smooth consistency last add the butter and finish to blend.

Cook the lobster in boiling water. Separate claws and tail. Cook the claws for seven minutes and tails for five minutes. The tails will not be cooked all the way. Remove from the shell and cut the tail in ¼” peace’s and leave the claws whole.

Remove the claw meat and cut the lobster tail in half. In a hot pan add olive oil and salt and pepper the lobster and lay the lobster tail meat side down and finish cooking the lobster in the pan. The lobster should be golden brown. Finish with a little butter.

Tacos & Shrimp Salad

FAMILY RECIPE: Braised Curry Lentils with Crispy Shrimp Salad
Ingredients:
2 cups Red Lentils
2 tbsp Coconut Milk
2 cups Vegetable Stock or Water
½ cup Onions, chopped
1 Stack Celery, peeled and diced small
1 tsp Chile Powder
1 tsp Curry Powder
1 tbsp Fish Sauce
2 Scallions Sliced Thin
2 Sprigs of Cilantro
2 oz Sour cream
4 oz Olive Oil
10 U/15 (15 per pound) about 1 oz a piece
3 tbsp Corn Starch
1 tbsp Curry Powder
4 Corn Soft Shells Tortilla

Method of Preparation:
In a hot pot add the 4oz olive oil onions, celery, cook until soft. Then add the lentils stir well add the coconut milk and the stock. Bring to a simmer then turn a little lower. Cook for 10 minutes, cover the pot and set aside for 15 minutes.

With one tablespoon of curry powder and two tablespoons of flour cover the shrimp. Add 6oz of olive oil in a sauté pan when hot place the shrimp in the pan. Let get crispy.

On a plate place the lentils in the middle and put the scallion’s ad cilantro and put the shrimp on top. For the kids warn the Tortillas and fill with the lentils, scallions, cilantro and sour cream.

Risotto & Scallops

FAMILY RECIPE: Roasted Garlic and Carrot Risotto with Caramelized Scallops
Ingredients:
2 cups Carnaroli or Arborio Rice
5 cups Vegetable Stock or Water
1 cup Parmesan Cheese
Sea Salt
1 tsp Chopped Rosemary
4 oz Chopped Onion
1 oz Chopped Garlic
4 oz Olive Oil
2 oz Parmesan
1 Lemon cut in half
2 oz Arugula

Carrot Puree
8 oz Carrot cut into one-inch cut
6 Garlic Cloves
4 oz Olive Oil
1 qt Water

Method of Preparation:
In a one-gallon pot start with olive oil then add the garlic when light brown, add the carrot and the water. Bring to a simmer and cook until soft. Remove the carrots and garlic and put them into a blender. Blend until smooth remove and place to the side.

Heat an 8qt Pot. Add olive oil then onion, garlic then put the rice in and stir until the rice is covered with the olive oil. Then add the 4 cups of Vegetable stock. Bring to a boil and put aside for 20 minutes.

When ready to serve to bring the 1 cup of water up to a boil add the rice and stir until tender than the carrot puree and parmesan. And last, add the rosemary. Salt and Pepper

Dry the scallops and season with salt. Drying them helps them get a nice brown color. I a very hot pan put the olive oil and then the scallops. Just brown each side.

To Plate in one bowl put risotto and place cold sour cream. For the child.

On a plate put risotto and the scallops on top. I like arugula with lemon salt and pepper.

Hash & Wontons

CHILDREN’S RECIPE: Easy Sweet Potato Hash with Turkey Bacon and Eggs
Ingredients:
2 Jumbo Yams, par-cooked, peeled and diced
1 small Onion, medium dice
1 Red Pepper diced
1 Yellow Pepper diced
Salt and pepper
1 tbsp butter
4 Turkey Bacon, slices
4 eggs, any style

Method of Preparation:
In a large sauté pan, heat butter and sauté peppers and onion until softened, about 3 to 4 minutes. Add cooked, diced sweet potatoes, season with salt and pepper and continue sautéing for a few more minutes until slightly browned and cooked together. Serve with Cooked turkey bacon and two eggs.

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FAMILY RECIPE: Sweet Potato and Asian Vegetable Wontons
Ingredients:
2 Sweet Potatoes/Microwaved in the skin for 5 Minutes
2 cups Shredded Napa Cabbage
2 Carrots, julienned
1 tsp Garlic, minced
¼ cup Scallions, chopped
¼ cup Shiitake Mushrooms, chopped
¼ cup Cilantro leaves, chopped
¼ cup Peanuts, chopped
2 tbsp Black Sesame Seeds
XO Sauce
Chili Lime Sauce
1 tbsp Sesame Oil
4 Crispy Wonton Shells

Method of Preparation:
Heat Sesame Oil in a large pan or wok. Sauté Cabbage, Carrots, Shiitakes and Sweet Potato for 2 to 3 minutes until well combined, season with salt and pepper. Add Garlic, sauté for one minute. Add Chili Lime, scallions, sauté together. Arrange mixture on top of wontons. Drizzle with XO Sauce. Garnish with Chopped Peanuts, Cilantro Leaves and Sesame Seeds.

Turkey Burger & Gnocchi

CHILDREN’S RECIPE: Mushroom Stuffed Turkey Burger with American Cheese
Ingredients:
2 6 oz Turkey Burger
1 cup White Mushrooms, sliced
1 tbsp Butter
2 tbsp Minced Onion
2 tbsp Shredded Mild Cheddar
2 slices American Cheese
2 Burger Buns
Ketchup, Yellow Mustard
Salt and pepper to taste

Method of Preparation:
Saute mushrooms in butter for approx 3 to 4 minutes until cooked down. Add onion salt pepper and cook for another minute or two. Allow to cool slightly and fold in shredded cheddar. Place a nice amount of mushroom mixture in the middle of the patty, spread out a bit and cover with more ground turkey. Season turkey burger, pan sear and cook until fully cooked. Top with American cheese slice, ketchup, mustard and arrange on a toasted bun. Serve with chips or fries.

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FAMILY RECIPE: Truffle Gnocchi with Mushrooms, Chives, Mushroom Broth
Ingredients:
1 cup Cooked Truffle Gnocchi
1 tbsp Olive Oil
1 tbsp Butter
1 cup Cooked Roasted Mushrooms
2 tbsp Minced Chives
2 tbsp Grated Parmesan
Salt/Pepper/Truffle Oil
1/4 cup Mushroom Broth

Pate Choux Gnocchi:
1 cup Water
1/2 lb Butter
2 cups AP Flour
8 Eggs
Salt/Pepper
¼ cup Minced Chives
1 tbsp Black Truffle Oil

Mushroom Broth:
1/4 lb Shitake Mushrooms, rough chopped
1/4 lb Portabella Mushrooms, rough chopped
1 tbsp Shallot Butter
2 Garlic Cloves
1/2 tbsp Porcini Powder
1 tbsp Soy Sauce
1 tbsp Balsamic Vinegar
1 tbsp Black Truffle Oil
1 qt Chicken Stock
Salt/Black Pepper/Truffle Salt

Method of Preparation:
In a pan sauté gnocchi, with cooked mushrooms, chives. Plate gnocchi mixture in bowl. Finish with truffle broth. Garnish with snipped chives and shaved parmesan.

Gnocchi:
Bring water and butter to a boil, add flour ALL AT ONCE. Stir and let cook for about 30 seconds, remove from heat. Take mixture to a large stand mixer. Add to bowl with a paddle. Let cool until steam has been released. Add eggs one at a time. Add remaining ingredients. Place in piping bags. Chill in the fridge. In simmering/salted rolling water, pipe gnocchis. Remove when floating and cook for approx. 4-5 min Chill for future use.

Mushroom Broth:
Sauté Mushrooms/garlic in butter, season well with salt/pepper/porcini powder and truffle salt. Deglaze with soy and balsamic/reduce a bit. Add remaining ingredients, simmer for thirty minutes. Strain through Chinoise. Buzz with hand buzzer with an additional 4 T Butter. Salt and black pepper.

Sandwich & Pasta

CHILDREN’S RECIPE: Gluten-Free Penne with Green Beans, Bacon, Parmesan
Ingredients:
½ lb Cooked Brown Rice Pasta
2 cups Chopped Blanched Green Beans
½ cup Cooked Crispy Bacon
2 tbsp Butter
2 tbsp Grated Parmesan Cheese
1 Plum Tomato, seeded and diced

Method of Preparation:
Sauté all ingredients except cheese together, add a splash of chicken stock if needed. Finish with parmesan cheese and butter.

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FAMILY RECIPE: Mediterranean Style Vegetable Sandwich with Marinated Green Beans
Ingredients:
2 8 Inch Italian Bread
1 Zucchini, grilled
1 Red Onion, grilled
1 Small Eggplant, grilled
1 Red Pepper, grilled
½ cup Chopped Black Olives with Capers
½ lb Blanched, Grilled, Green Beans marinated in red wine vinegar and olive oil
3 tbsp Basil Pesto
2 cups Dressed Arugula Leaves
2 Sliced Hard-Cooked Egg

Method of Preparation:
Split Bread, dress with Olive oil and Pesto on both sides. Arrange Seasoned Grilled Vegetables and Eggs. Top with Olives and Capers Wrap Sandwiches with Plastic Wrap and allow to chill for one to two hours. Unwrap, slice in half and serve.

Curd Potatoes & Roasted Chicken

CHILDREN’S RECIPE: Mozzarella Curd Potatoes
Ingredients:
3 Yukon Gold Potatoes, peeled
2 tbsp Salt
2 cups Milk
3 tbsp Butter
1 cup Mozzarella Curd

Method of Preparation:
Place potatoes in a large pot and season heavily. Simmer until potatoes are cooked through. Drain thoroughly. Rice the potatoes and put back in the large pot. In a separate pot, combine milk and butter until butter is dissolved; do not boil. Add mixture to the potatoes. Stir aggressively. Once the potatoes are smooth, fold in mozzarella curd and continue to stir until cheese is melted and potatoes become stringy.

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FAMILY RECIPE: Roasted Half Chicken with Mozzarella Curd Potatoes, Asparagus and Truffled Jus
Ingredients:
2 halves Boned Chickens
Salt, Pepper to taste
1 tbsp Rosemary, chopped
1 tbsp Garlic, chopped
1 tbsp Thyme, chopped
½ cup Extra Virgin Olive Oil
½ Lemon, juice of
6 spears Asparagus, blanched
½ cup Extra Virgin Olive Oil
¼ cup Lemon, juice of
¼ cup Shallot, minced
Salt, Pepper to taste
1 cup Chicken or Veal Jus
¼ cup Truffles, chopped
2 tbsp Butter
Mozzarella Curd Potatoes, from children’s recipe

Method of Preparation:
In a small mixing bowl, combine rosemary, garlic, thyme and olive oil. Place on chicken and allow to marinate for at least 30 minutes. Season chicken liberally with salt and pepper; spoon more marinade over chicken and drizzle with lemon juice. Cook skin side down in a large sauté pan over medium high heat. Once golden brown, flip and bake at 400F for 6-7 minutes. Once chicken is cooked, removed from heat and allow to rest. Slice before serving. For the lemon shallot vinaigrette, combine olive oil, lemon juice and shallots in a small mixing bowl. Season to taste. Add asparagus to the pan from the chicken and cook over medium high heat until roasted. Remove from heat and toss with vinaigrette. In a small saucepot, combine chicken jus and truffle. Bring to a simmer over medium heat and slowly whisk in butter. Keep warm for serving. Plate potatoes, chicken, drizzle with truffle jus and top with asparagus.

Grilled Nectarines & Pork Chops

CHILDREN’S RECIPE: Grilled Nectarines with Sorghum, Cottage Cheese and Yogurt
Ingredients:
3 Ripe Nectarines, quartered
½ cup Sorghum (or maple syrup)
¼ cup Water
1 tbsp Butter
2 tbsp Greek Yogurt
2 tbsp Cottage Cheese
Almonds, chopped; to garnish

Method of Preparation:
In a small mixing bowl, whisk together sorghum and water and brush liberally on the nectarines. Place in hot pan and cook until brown. Add sorghum syrup and butter. Roast at 350F until tender. Remove from heat and allow to cool. Chop into medium sized pieces. Serve with Greek yogurt and cottage cheese. Garnish with chopped almonds.

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FAMILY RECIPE: Bacon Wrapped Pork Chop with Grilled Nectarines and Peppercorn Jus
Romesco Verde:
Ingredients:
1 cup Shishito Peppers
½ cup Scallions, chopped; use bulb only
¼ cup Green Grapes
½ cup Scallions, chopped; use green only
1 cup Pistachios, chopped fine
1 tbsp Sherry Vinegar
1 tbsp Honey
1 tbsp Garlic, chopped and roasted
1 cup Extra Virgin Olive Oil
Salt, Pepper to taste

Method of Preparation:
Grill shishito peppers and scallion whites until well blistered. Remove from heat and place in blender with all other ingredients. Blend until smooth. Season to taste.  

Marinade:
Ingredients:
1 tbsp Garlic, chopped and roasted
1 tbsp Rosemary, chopped
1 tbsp Thyme, chopped
½ cup Extra Virgin Olive Oil 

Method of Preparation:
In a small mixing bowl mix together garlic, rosemary, thyme and olive oil until combined. 

Bacon Wrapped Pork Chop with Grilled Nectarines and Peppercorn Jus:
Ingredients:
1 medium Bone-in Pork Chop
4 oz Thick Cut Applewood Bacon
1 cup Veal Demi Glaze
½ cup Green Peppercorns
¼ cup Butter
Grilled Nectarines, from children’s recipe

Method of Preparation:
Pre-heat grill. Wrap bacon slices around pork chops affixing with toothpicks if necessary. Allow to marinate for 30 minutes. For the Peppercorn Jus, combine veal demi glaze and green peppercorns. Bring to a simmer and slowly whisk in butter. Keep warm for serving. Grill pork chops, remove from heat and let rest. Slice and plate with romesco, and nectarines with syrup; drizzle jus over pork chop.