Parfait & Cobbler

CHILDREN'S RECIPE: Blackberry Parfait with Honey, Granola and Greek Yogurt

1 ½ c plain greek or regular yogurt
1c your favorite kid friendly granola
1T local honey
1/2c blackberry jam 

Method of Preparation:
Place the 1 cup of reserved blackberries from the cobbler in a small sauce pot and cook until reduced by ⅓. Chill the blackberry jam completely. 

In your serving vessel put a one inch layer of yogurt covering the bottom. Top with a few spoonfuls of the blackberry jam. Then a nice sprinkle of the granola. Finish with a light drizzle of local honey on the granola. 

At this point you can either serve or repeat the process depending on how large the serving vessel is. We find the the ratios of each ingredient is very important to ensure the kids appeal.

FAMILY RECIPE: Blackberry and Brown Sugar Cobbler with Whipped Cream

4 cups fresh blackberries
1 tablespoon lemon juice
Zest from 1 lemon
1T vanilla extract
1/2c granulated sugar
1 cup Brown sugar
1c Shaved Almond
1 cup all-purpose flour
6 tablespoons butter, melted
1 cup Whipped cream 

Method of Preparation: 
Toss blackberries with lemon juice, zest, sugar and vanilla and let sit for 15-20 minutes at room temperature. Add melted butter to the brown sugar and shaved almonds and mix together with wooden spoon. Slowly add the flour to the brown sugar mixture while mixing to make the streusel topping. 

Preheat oven to 375 degrees. Drain the blackberries and add them to your desired baking/serving dish reserving one cups for the toddlers recipe. Top with a generous amount of the almond streusel. Bake at 375 for 12-15 minutes until golden brown and bubbly. Serve with a dollop of whipped cream.

Cucumber Bites & Soup

CHILDREN'S RECIPE: Crispy Cucumber Bites with Sunflower Butter and Rice Crispies

2 english cucumbers sliced into planks
1c sunflower seed butter (homemade or store bought)
1/2c honey
1c puffed wild rice from soup preparation
Cool shaped plastic ring molds

Method of Preparation:
The idea here is to have the kids use cool shaped cutters to make the cucumber bites.

First punch the cucumber sheets with ring cutters and place cut cucumbers into a bowl of ice water. Drain cucumber pieces and dry. 

Spoon a small amount of the sunflower seed butter on each cucumber and top with a generous amount of the puffed rice. Drizzle with a little local honey and serve

FAMILY RECIPE: Chilled Cucumber Soup with Puffed Wild Rice

1/2 cup chopped shallots
1/2 cup chopped leeks
1 cup chopped onions
1 tablespoon butter
2 1/2 cups russet potatoes, peeled and 2in dice
1 ¼ quarts water
1 cup heavy cream
1 ½ quarts of cucumber trim
1 sprig thyme
1 fresh bay leaf
1/2c basil leaves

Puffed Wild Rice
2 cups of neutral vegetable oil
1/2c dry wild rice

Method of Preparation:
In a large pot, sweat the shallots, leeks and onions in butter until completely soft. Add the diced potatoes and enough water to cover. Bring the water to a simmer and add the thyme and bay leaf then cook until the potatoes are tender. Add the cream and simmer another 10 minutes.

Add the soup to the blender and purée until smooth.

Cut the cucumber trim into chunks, combine with basil leaves and put through a juicer; you should have at least 1½ cups juice When the soup is cold, whisk in the cucumber and basil juice and season with salt and pepper.

Heat 2 cups of vegetable oil over med/high heat until it reaches 400 degrees fahrenheit. Be sure to use a tall sided pot (2qt sauce pot works best) when the oil is at your desired temperature sprinkle the raw wild rice into the oil and let it puff for 20-30 seconds. Strain the oil from the rice and place the rice on an absorbent paper towel to remove the excess oil, season with salt

Ladle 6-8 oz of soup into your serving bowls and sprinkle with puffed rice and chopped basil  

Fizz & Salad

CHILDREN'S RECIPE: Kids Watermelon Fizz

5 cups seedless watermelon trim from salad, chopped
1/4 cup lime juice and zest
1/4 cup granulated sugar
1 + 1/2 cups ginger ale or seltzer water, cold

Method of Preparation:
In a blender, add in the watermelon, lime juice and granulated sugar. Blend until pureed. Pour the watermelon juice into a large pitcher.Pour the cold ginger ale or sparkling water into the pitcher and stir 

FAMILY RECIPE: Summer Melon Salad with Goat Cheese and Pine Nuts
(serves 4)

1 seedless watermelon
8oz mixed heirloom tomatoes
2/3c sliced red onion
1c toasted pine nuts
2T Chives, minced
1c picked basil leaves
3T fresh oregano leaves
1c crumbled goat cheese
2T white balsamic vinegar
3T lemon infused olive oil
1T maldon sea salt

Method of Preparation:
Remove rind from watermelon and cut into 1.5in dice reserving all the off cuts for another use. Next cut the heirloom tomatoes into 1.5in irregular cuts and place them into your serving platter with the watermelon. 

Add the goat cheese crumbles to the watermelon and tomatoes. Followed by the pine nuts, oregano, chives, and basil leaves.

Combine the vinegar and the olive oil in a mixing bowl and whisk to temporarily emulsify and drizzle over the plated salad. Finish with Maldon sea salt and serve.

Lettuce Wraps & Salmon

CHILDREN'S RECIPE: Green Bean Lettuce Wraps

6 oz Green Beans cut in to half inch. 
2 clove Garlic chopped fine
2 oz Olive Oil
2 oz Mild Chile oil
2 oz Soy Sauce low salt
1 tsp Curry powder
1 head Bibb lettuce
2 oz Bread Crumbs

Method of Preparation:
In a hot skillet, add the two oils, then heat it up and add the cut green beans until crispy the add the garlic and cook in. Add the soy sauce and season with curry powder. Place in a bowl.

Take apart the Bibb lettuce use a pocket to add the green beans and enjoy.

FAMILY RECIPE: Cured Garlic Salmon with Garlic, Rosemary Green Beans

4 oz Green Beans
3 cloves Garlic sliced thin
1 tsp Rosemary chopped
½ cup White Wine
¼ cup Olive oil
¼ cup Graded Cheese (Parmesan Cheese or a nice hard cheese)

Method of Preparation: 
In a hot skillet put the olive oil, then the garlic, after the garlic in light brown add the green beans just coat the beans and add the white wine bring to a simmer and remove the product from the pan. 

Cured Salmon
4 6 oz Salmon
½ cup Sea Salt
1 tsp Powder Garlic powder
1 tbsp Sugar

Method of Preparation: 
Combine and rub the salmon. Let sit for ten minutes. 
In a skillet, sear both sides of the salmon, Then add the green beans and garlic liquid. Serve on a plate.

Burrata and Ham & Crispy Black Bass

CHILDREN'S RECIPE: Burrata and Serrano Ham with Olives and Cantaloupe

Serrano Ham
Castelvetrano Olives

Method of Preparation:
Ball the Cantaloupe, take sliced Serrano ham, and olives and Skewer them on a wooden skewer.
Use the Cantaloupe Sauce and spoon on the plate. 
Lay the skewer on top of the sauce on the plate.
And add the Burrata next to the skewer.

FAMILY RECIPE: Crispy Black Bass, Cantaloupe, Olives, Feta and Herbs

Cantaloupe Sauce

1 cup Clean and cut in to cubes Cantaloupe
1 cup Vidalia Onions
2 ea Garlic cloves
½ cup Champaign Vinegar
1 ea Jalapeño Chile no seeds

Method of Preparation:
Cook out the onions, garlic, Chile, deglaze with vinegar. Then add the cantaloupe stern in and blend. 

1 ea Shallot chopped fine
1 ea Jalapeño chopped fine
½ cup Red wine vinegar
½ cup Cilantro chopped fine
½ cup Flat leaf parsley chopped fine
¼ cup Oregano chopped fine
½ cup Extra virgin olive oil
1 cup Cantaloupe Olive chopped
1 cup Feta Cheese cubed in ¼ inch 

Method of Preparation:
Combine let sit.


1 ea 2 pound Bass skin on
1 cup Extra Virgin Olive oil
1 tsp Course Sea Salt
1 ea Lemon

Method of Preparation:
In a pan sear the bass skin side down until crispy, turn over to flesh side for 30 seconds

On the plate spread the Cantaloupe on the plate place the bass skin side up and spoon the chimichurri over the fish.

Salsa & Swordfish

CHILDREN'S RECIPE: Nectarine Salsa

2 ea Nectarines Diced
½ ea White Onion
1 ea Jalapeño Fine Diced
Pinch Cilantro, Thai Basil
½ tsp of curry powder
1ea Banana
1 cup Yogurt Ice Cream 

Nectarine Sauce
1 ea Nectarine
1 cup Pomegranate Juice
½ cup Yogurt
2 ea Leaves of Mint

Method of Preparation:
In boiling water cook the nectarine for one minute. Then chill in ice water bath. Combine in a blender and blend smooth. Add a pinch of salt.

FAMILY RECIPE: Nectarine and Swordfish

4 7 oz pieces of Sword Fish  
4 oz Olive oil
2 ea Shallots Chopped Fine
1 tsp Limon Thyme

1 cup Champaign Vinegar
4 oz Sugar
4 ea Nectarines
1 ea Thai Chile
2 ea Shallots
4 oz Water

Nectarine Salsa
2 ea Nectarines Diced
½ ea White Onion
1 ea Jalapeño Fine Diced
Pinch Salantro, Thai Basil
½ tsp of curry powder

Corn Pancakes & Shrimp Salsa

CHILDREN'S RECIPE:  Multigrain Corn Pancakes with Kettle Corn Sunflower Butter

For 4 servings
2 Cups Multi grain complete pancake mix
Soda Water
1 Cup Corn
1 t dark Brown Sugar
Pinch Cinnamon
Heavy Pinch Coarse Salt

Method of Preparation:
Sauté Corn in a pan with a bit of sunflower butter season with cinnamon and salt and a pinch of brown sugar

Method of Preparation:
Butter For Garnish
Sunflower butter whipped with, coarse salt and brown sugar.
Serve pancake stack, garnished with butter and maple syrup on side.

FAMILY RECIPE: Grilled Corn, Shrimp and Edamame Salsa

4 ears Corn Un-shucked
1 Sweet Onion Peeled and Minced
1 Roasted Poblano Pepper Diced
1 Roasted Red Pepper Diced
2 Cups Blanched Edamame
¼ Cup Extra Virgin Olive Oil
2 T Lemon Juice
3 T Sherry Vinegar
1 teaspoon Smoked Paprika
½ teaspoon Toasted Ground Cumin
Chopped Parsley
Salt and Pepper
2 Cups Chopped Cooked Shrimp

Method of Preparation:
Place corn on a hot grill and cook on all sides
Allow to cool, shuck and cut off cob
Toss with remaining ingredients
Serve Room Temperature

Pasta & Caprese Salad

CHILDREN'S RECIPE: Angel Hair with Tomato and Cilantro

Four Servings
1 Lb Angel Hair
2 Cup Diced Tomatoes
3 T Butter
Chopped Cilantro
Grated Parmesan Cheese
Salt and Pepper

Method of Preparation:
Cook Angel hair in salted water
In a medium sauce pot, add butter, tomatoes, salt and pepper
Allow tomatoes to cook for a minute
Toss in angel hair, cilantro and cheese
Serve in bowls  

FAMILY RECIPE: Panko Crusted Tomato with Burrata and Aged Balsamic

Four Servings

2 Vine Ripened Red Tomatoes
2 Vine Ripened Yellow Tomatoes
Flour/Egg/Panko Bread Crumb
Basil Pesto
Canola Oil for Pan Searing
Extra Virgin Olive Oil
Aged Balsamic
Salt and Pepper
Micro Arugula For Garnish

Method of Preparation:
Arrange sliced tomatoes on plates and season with salt and pepper
Bread with Seasoned Flour, Egg and Bread Crumb
Heat Canola Oil in a sauté pan, until medium hot
Carefully sauté tomatoes on both sides until golden brown
To Serve, spread Basil pesto on plate
Stack fried tomatoes with burrata cheese, Tomato, Cheese, Tomato, Cheese
Top with Micro Arugula that is dressed with olive oil; finish plate with drizzle of aged balsami

Granola Bars & Tuna

CHILDREN'S RECIPE: Blueberry Flaxseed Granola Bars

¼ Cup Dried Blueberries
1 ¼ Cup Quick Oats
1/2 Cup Pumpkin Seeds
1 Cup Crispy Rice Cereal
2 T Flax Seed
¼ Cup Coconut Oil
¼ Cup Honey
¼ Cup Brown Sugar
1 Tsp Cinnamon

Method of Preparation:
Cover blueberries with warm water in a small bowl for 5 min. Drain and pat dry with paper towel.

Heat a very large non-stick frying pan over medium-high. Add oats and pepitas, stirring often, until lightly toasted, 4 to 5 min. Stir in crispy rice cereal and flaxseeds. Set aside.

Combine coconut oil with honey, brown sugar and cinnamon in a small saucepan and set over medium-high. Boil, stirring until sugar dissolves. Remove from heat and drizzle over oat mixture. Add blueberries. Stir until well combined.

Scrape into an 8 x 8-in. baking dish and smooth top with a spatula. Refrigerate until firm, about 1 hr. Cut into bars.

CHILDREN'S RECIPE : Mustard Thyme Crusted Tuna with Sun Dried Blueberry Jam

2 Pieces Trimmed Red Tuna
2 T Dijon Mustard
1 T Canola Oil for Searing
2 Cups Dried Blueberries
1 Large Minced Shallot
½ Medium Jalapeno Minced
¼ Cup Dry White Wine
1 teaspoon Orange Zest and ½ Cup Juice
¼ Cup Honey
1 Tablespoon Chopped Fresh Thyme
Salt and Fresh Black Pepper

Method of Preparation:
For Blueberry Jam, add all ingredients and cook on low heat until berries are softened and reduced. Brush Tuna with mustard, and rub with thyme, salt and pepper.

Sear in a hot pan until rare.

Slice into thick slices and garnish with Jam