Hummus & Pork Chops

CHILDREN’S RECIPE: Red Pepper and Lentil Hummus

1 red, yellow or green Bell Pepper
½ C. Lentils (any variety works)
½ Orange, Juiced
1 C. vegetable stock

Method of Preparation:
Roast or grill pepper to char skin, cover with plastic wrap in a bowl and let rest for 10 minutes. Remove skin, stem and seeds and discard. Place lentils into a small pot with 1 cup of vegetable stock and juice of ½ an orange. Bring to a boil and cook for 5-7 minutes or as specified on packaging. Drain lentil (reserve liquid) and cool to at least room temperature. Place peppers and lentils into a food processor and puree until smooth. Add reserved, cooled stock to adjust consistency. Serve with your child's favorite vegetable or other snack items. This can also be used as a condiment for a healthy sandwich.

FAMILY RECIPE: Grilled Pork Chops with Roasted Baby Pepper Puttanesca

2 4-oz pork chops
1 t. cooking oil
2 T. butter, unsalted
½ # baby peppers
2 T. chopped olives
2 t. capers
2 cloves garlic, smashed
¼ C halved cherry or grape tomatoes
2 t. fresh basil, chopped
2 t. fresh parsley, torn
1 t. crushed red pepper flakes (optional)
Salt and Pepper To Taste

Method of Preparation:
Season pork chops and with salt and pepper or any other desired seasoning.Place the pork chops in a bowl with the cooking oil and toss to coat. Grill or broil on high heat, turning often until desired temperature is reached. I prefer Medium at around 140 degrees F.Halve the pepper and remove the stem, seeds and ribs. Coarsely chop the olives and tomatoes. Crush the garlic with the side of a knife.In a sauté pan over medium high heat, add all the butter then all of the remaining ingredients.Stir the mixture often with a wooden spoon and try to break up the tomatoes so it helps form a sauce.Cook for 10 minutes over medium low heat.

Smoothie & Salad

CHILDREN’S RECIPE: Pineapple and Banana Smoothie

1 1/2 cups vanilla Greek yogurt (can freeze ahead in ice cube trays to make your smoothie nice and cold)
1 cup coconut or almond milk
1/2 cup chopped fresh pineapple (reserved from Pineapple salad)
1 banana, chopped

Method of Preparation:
Combine all items in a blender until smooth. Add ice if you like, we use the frozen yogurt cubes in place of the ice to make sure not to dilute the flavor of the finished smoothie.

FAMILY RECIPE: Marinated Pineapple Salad with Puffed Grains and Pickled Chili

2 Pineapples cored and cut into four rectangles
3 English Cucumbers (peeled and seeded)
5 ea serrano chilies
2 cups white balsamic vinegar
2 cups filtered water
2 cups granulated sugar
1t red pepper flakes
2 bu fresh mint
1 red onion
1/2c chopped chives
½ cup extra virgin olive oil
1/2c dry wild rice
3 cup vegetable oil

Method of Preparation:
Pineapple: Peel and cut the pineapple into quarters. Square the quarters off with a knife and reserve all the trim for another use. Cut the pineapple into bite sized chunks and place into a stainless steel mixing bowl and cover with ½ the warm pickle liquid and chill. After completely chilled strain the pickle liquid out of the pineapple and reserve for another use.

Pickle liquid: Combine the vinegar, water, sugar, chili flake and the mint stems into a sauce pot and bring to a light simmer and set aside.

Chilies: Slice the serrano chilies into thin rounds using a mandolin and remove all seeds. Place the sliced chili into a plastic heat proof container and strain half the hot pickle liquid over them and cover. Allow the mixture to come down to room temperature.

Onion and Mint: Peel and cut the onion in half top to bottom. Slice the onion with the grain into a thin julienne and soak in ice water for 20 minutes. Pick and roughly chop the mint leaves. And add to the pineapple bowl.

Cucumber: Peel and quarter the cucumber lengthwise and remove the seeds. Cut into bite size pieces and add to the pineapple.

Wild Rice: 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.

Assembly: Combine the pineapple, mint, strained onion and cucumber into a mixing bowl. Add the pickled chilies with 3T on the chili pickled liquid. Add the olive oil to the bowl and a pinch of salt and toss. Transfer the salad to the desired serving bowl and sprinkle with all the puffed wild rice and a pinch of fine sea salt

Smoothie & Arctic Char

CHILDREN’S RECIPE: Mixed Berry and Banana Smoothie

2 sliced banana
4 c. mixed frozen berries
2 T. Honey
4 c. Greek yogurt

Method of Preparation:
Put all ingredients in a blender and puree until smooth.

FAMILY RECIPE: Arctic Char with Haricots Verts, Fingerling Potatoes, Dill Lemon Yogurt

2 6 oz filet of arctic char
3 T olive oil
2 T. butter
2 oz chicken stock
1 c. haricot vert
1 c. blanched fingerling potatoes
1 c. Greek yogurt
1 t. lemon zest
1 T lemon juice
2 T minced chives
2 T minced dill
1 t salt

Method of Preparation:
Heat olive oil until shimmering. Place fish in pan with the skin side down. Place in 350 degree oven for about 5 minutes. Add butter and baste the flesh side of the fish. In a separate pan saute potatoes, beans in butter. Add stock and warm through. In a bowl whisk together yogurt, zest, juice, chives and dill. Place beans and potatoes on a plate, place fish on top of the vegetables and sauce on top of that.

Smoothie & Pancakes

CHILDREN’S RECIPE: Oatmeal Fruit Smoothie

½ C. Oats
3 C. assorted frozen fruit (berries, mango, apple or anything available)
1 banana, fresh
1 C. yogurt, preferable Greek
1 C. milk
Place all ingredients in a blender and puree until smooth

Method of Preparation:
Blend together.

FAMILY RECIPE: Peanut Butter and Banana Oatmeal Pancakes with Pecan Syrup

1 C. Oats
2 C. Flour
1 t. baking soda
1 t. salt
½ sugar
2 eggs
½ banana, smashed
1 ½ banana, sliced
3 T. Peanut Butter (or any other kind of nut butter)
¼ C. oil
2 C. Buttermilk
1 C. Pure Maple Syrup, not imitation
¼ C Pecans, coarsely chopped

Method of Preparation:
Place the oil, banana and the peanut butter in a bowl and mix until smooth and combined (a food processor can be used). Add remaining wet ingredients to that bowl. Combine all of the dry ingredients in another. Add the wet to the dry and stir until just combined, mix should still be lumpy. Do not over mix. Ladle mixture onto a hot griddle and add the remaining banana slices. Cook until air bubbles rise to the surface and the flip, cook for an additional 30 seconds.

Place the syrup and the pecans into a small pot and heat gently over medium low head. \Cook for 20 minutes, or until pecans are soft. Do not let boil. Syrup can be served with or with pecans in it.

Soup & Scallops

CHILDREN’S RECIPE: Butternut Squash Soup with Croutons and Apples

2 T olive oil
1 c. med diced onions
1 T sliced ginger
3 # Lg dice butternut squash
2 c. milk or heavy cream

Method of Preparation:
Sauté onion and ginger in olive oil until soft. Add squash and roast until squash is almost soft. Add cream/milk simmer until soft. Puree in blender until smooth.

FAMILY RECIPE: Scallops with Butternut Squash Risotto

½ c. small dice onions
3 T olive oil
2 c. Arborio Rice
1 c. white wine
2 qt chicken stock
2 c. butternut squash puree
3 T toasted pumpkin seeds

Method of Preparation:
Sweat onion in olive oil until soft. Add rice and slightly toast. Add wine and simmer until dry. Gradually add stock while constantly stirring until rice is al dente. Finish by folding in the squash puree. Garnish with toasted pumpkin seeds.

Donuts & Cobbler

CHILDREN’S RECIPE: Almond Crunch Apple “Donuts”
1 large apple
4 Tbsp almond nut butter
4 Tbsp crunchy almond granola

Method of Preparation:
Core apple and Slice into even slices approx 0.5-1cm thick. Spread thickly with almond butter and sprinkle with a crunchy almond granola.

FAMILY RECIPE: 20 Minute Apple Cobbler with Whipped Cream

4 cups peeled and chopped apple
1 tablespoon lemon juice
Zest from 1 lemon
1T vanilla extract
1/2c granulated sugar
1t ground cinnamon
1t ground nutmeg
1T cornstarch
1 cup Brown sugar
1c Shaved Almond
1 cup all-purpose flour
6 tablespoons butter, melted
1 cup Whipped cream

Method of Preparation:
Streusel: 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. Bake at 350 degrees for 20 minutes until golden brown and crunchy.

Filling and Serving: Combine all ingredients in a mixing bowl thoroughly. Transfer to an appropriately sized heavy bottom pot. Heat on medium heat while stirring with a wooden spoon until it reaches a boil. Divide into your desired serving vessels and top with streusel and serve with a dollop of whipped cream.

Brownies & Salmon

CHILDREN’S RECIPE: Red Kidney Bean Brownies

1 C Red Kidney Beans
1 C Sugar
½ C Brown Sugar
¾ C AP Flour
½ C Cocoa Powder
1 t salt
½ C cooking oil
4 eggs

Method of Preparation:
In a food processor, puree the beans with sugar to make a smooth paste. In a mixing bowl, add all of the ingredients and mix on low until just combined. Grease a 13x9-baking dish and bake at 350 for 20-30 minutes, or until a toothpick comes out clean.

FAMILY RECIPE: Pan Roasted Salmon over Red Bean Salad and Yuzu Dressing

2 6oz pieces of skin on salmon
1 C. Dried Red Kidney Beans
1 C. Sweet potato
½ Red Onion, fine dice
½ C. diced sweet peppers
1 T. Parsley, Chiffonade
1 T. Cilantro, chiffonade
To Taste Cumin, smoked paprika, salt and pepper
2T Yuzu juice (or any other citrus juice available)
2T rice vinegar
1/3 C EVOO
1 t. honey
Season with salt and pepper

Method of Preparation:
Score the skin of the salmon and season with cumin, paprika, salt and pepper. In a medium high heat pan, place the salmon skin side down and hold for 10 seconds so the skin does not shrink. Place salmon directly in a 400-degree oven for 6-7 Minutes. Remove from pan and flip skin side up to rest.

Soak the beans overnight and drain the day of cooking. Boil in salted water for approximately 30-45 minutes or until desired doneness is reached. While beans cook, dice sweet potato and toss with the same seasoning as the salmon and toss with a small amount of oil. Roast in a 400-degree oven for 30 minutes. Dice the onion, peppers and reserve in a bowl. Roll the parsley and cilantro into small cigar like tubes and slice through them very thinly to make a chiffonade cut. Add herbs to onions and peppers. Drain beans and remove potatoes from oven. Add to the onion mix and toss with a small amount of olive oil to coat. Season with salt and pepper.

In a small bowl, combine yuzu, vinegar and honey. Whisk until combined and then slowly add the oil to emulsify, beginning with just a few drops at a time. Season with salt and pepper.

Potato Fingers & Soup

CHILDREN’S RECIPE: Crispy Baked Potato Fingers with Tofu Ketchup
2 large russet potatoes
1T olive oil
Sea salt
1/2# firm tofu
.5t garlic powder
.5t onion powder
.5t paprika
1T honey
1T olive oil
1T lemon juice

Method of Preparation:
Potato Method: peel russet potatoes and square off using a knife until a perfect block. Reserve potato skin and trim for soup recipe.

Tofu Ketchup Method: combine all ingredients in a blender and purée for 30 seconds until smooth and creamy

Cut the potato into long 1/2 in thick rectangles. Toss with 1T of olive oil and bake on a sheet pan at 400 degrees for 15 minutes. Remove potatoes from the oven and place on a absorbent towel and season with fine sea salt.

FAMILY RECIPE: Baked Potato Soup with Crispy Potato Skin and Hazelnut

4 large russet potatoes, scrubbed
4 tbsp unsalted Butter
2 garlic cloves, sliced
1/4 cup chopped yellow onion
2 cups low fat milk milk
1 cup half and half
2 cups water
1 tsp kosher salt, plus more to taste
1/2 tsp garlic salt, plus more to taste
1/2 tsp black pepper
1/2c toasted and chopped hazelnuts
1T olive oil
1T roasted hazelnut oil

Method of Preparation:
Heat a large pot over low heat and melt the butter. Add the onions and garlic and season with salt. Cook gently for 20 minutes covered. Stir occasionally until very soft and translucent.

Preheat the oven to 375f. Peel and dice the potatoes into large evenly sized pieces. Toss the potato skins with olive oil, salt and pepper and roast until golden brown and crispy.

Add the half and half, water, diced potatoes, a little more salt and half the potato skins and simmer until the potato cubes are cooked thoroughly. Add the heavy cream and bring back to a simmer.

Transfer to a blender and purée until smooth. Place back into a sauce pot and boil. Transfer to a serving bowl and garnish with hazelnut oil, chipped hazelnuts and crispy baked potato skins.

Poached Pears & Salad

CHILDREN’S RECIPE: Cinnamon and Vanilla Poached Pears

2 semi ripe pears
2 T sugar or honey
1 Cinnamon stick
½ vanilla bean
4 oz water

Method of Preparation:
Cut pears in quarters. In a small saucepan bring water, sugar, cinnamon and vanilla to a boil. Place pears in pan, cover and reduce to a simmer. After about 5 minutes or until pears become slightly soft remove from heat and allow pears to cool in liquid.

FAMILY RECIPE: Pear, Endive Salad with Goat Cheese, Walnuts and Balsamic Vinegar

3 sliced Belgium endive
2 sliced pears
2 T goat cheese
4 T toasted walnuts
1 T minced shallots
1 T Dijon mustard
3 T Balsamic Vinegar
4 T Olive oil
1 T Chopped Parsley

Method of Preparation:
For dressing, place shallots, Dijon, vinegar and whisk together, slowly whisk in olive oil and add parsley. In a separate bowl mix endive, pears and dressing. Place dressed pears and endive on a plate. Garnish top of salad with goat cheese and walnuts.

Smoothie & Granola

CHILDREN’S RECIPE: Banana, Chocolate Chip Smoothie

2 ea Banana
¼ Cup Chocolate Chips
3 tbsp. Plain Yogurt
½ pint Milk
1 Cup Ice

Method of Preparation:
Blend all the ingredients in the bar blender until smooth. Serve in a chilled glass.

FAMILY RECIPE: Maine Wild Blueberry & Banana Granola

4 cups unsweetened bran flakes
2 cups rolled oats
2 cups sliced, unsalted almonds
1 cup Banana Puree
2 cups frozen wild Maine blueberries
½ cup maple syrup
1 tablespoon cinnamon

Method of Preparation:
Preheat the oven to 200F.

In a very large bowl, combine all the ingredients and mix well with a wooden spoon until thoroughly combined. Transfer the mixture to two baking sheets and bake for 20 minutes.

After 20 minutes, stir the granola and open the oven door by about 6 inches to allow steam to escape and the granola to dry. Continue baking with the door ajar for 1 hour more, stirring every 20 minutes to ensure even baking. The granola is done when it is no longer damp but slightly chewy.

Remove the granola from the oven and cool on the baking sheets. It will continue to dry as it cools. Transfer to an airtight container, where it can be stored at room temperature for up to 10 days.

Potato Cakes & Greens

CHILDREN’S RECIPE: Turnip Potato Cakes

1 large rutabaga or turnip peeled and cut in large chunks
1 large yellow potato peeled and cut in large chunks
1 egg
¼ cup all purpose flour
¼ cup shredded mild cheddar

Method of Preparation:
Cook turnips and potatoes until fully cooked. Pass through a food mill while hot. Allow to cool slightly and mix with remaining ingredients. Season with salt.

Form into small pancakes and saute in a canola oil until lightly browned on both sides. Serve with sour cream.

FAMILY RECIPE: Spicy Turnips and Greens

1 lb turnips peeled and medium diced
½ lb turnip greens
½ lb spicy ground turkey sausage
1 small onion minced
4 cloves garlic thinly sliced
1 T red wine vinegar
1 T sugar
2 T olive oil
Hot pepper flake to taste
1 cups Chicken broth

Method of Preparation:

In a braiser pan heat oil and add onions, sausage and turnips. Sauté together for 10 to 12 minutes. Then add a little chicken broth and add finely chopped greens, vinegar, sugar, cover with lid and allow to cook for 5 minutes until greens are softened. Season with salt, pepper and hot pepper flake.

Soup & Striped Bass

CHILDREN’S RECIPE: Mushroom Soup with Cold Ricotta

4 ec Shiitake Mushrooms (sliced thin)
½ ec Red Onion cut in small cubes
1 ec Garlic Clove
2 ec Water
1 oz Porcini Mushrooms frozen or dry
1 oz Low Salt Soy Sauce
2 oz Ricotta Cheese

Method of Preparation:
In a hot sauce pan roast the mushrooms. Then add the onions, garlic. Cook to a golden brown color. Then add the water and soy sauce. Bring to a boil and blend.

To Plate:
Place the mushroom soup in a bowl and put a dab of cold ricotta on the top of the soup.

FAMILY RECIPE: Mushroom Soup, Striped Bass, and roasted Mushroom Salad

5 oz Striped Bass skin on
6 ec Shiitake Mushrooms (cut in to ¼’s)
2 ec Asparagus (peeled and cut in fine slices)
1 ec small red onion (sliced in to thin slices)
5 ec Sprigs of Parsley
1 oz Butter
Salt to taste
2 oz olive oil

Method of Preparation:
In a hot pan add the olive oil. Place the mushrooms in cook until golden brown. Then add the asparagus. Cook with the mushrooms for a minute. Then add onions. Place into a bowl and fold the butter, parsley.

To Plate:
Roast the striped bass in a hot pan skin side down un till the flesh in almost white. Lay the mushroom salad down on the plate. Ant the crispy skin bass on top. Use the mushroom soup as sauce.

Cookies & Turkey Fuel

CHILDREN’S RECIPE: Sweet Potato Cookies

8 oz Cooked Sweet Potato slight chunky puree
4 oz Banana puree
1 T Chia seeds soaked in 2 T water
1 cup oats
¼ cup all purpose Flour
½ teaspoon of cinnamon

Method of Preparation: Add all ingredients by hand without over mixing. Form into balls, flatten slightly and bake at 350 for 20 minutes.

FAMILY RECIPE: Sweet Potato Turkey Fuel
1 Lb Ground Turkey
1 cup Brown Rice cooked
1 small Onion small diced
2 Sweet Potato roasted peeled and small dice
1 small bag cooked chopped Kale
Salt and pepper
2 T olive oil

Method of Preparation:
Cook turkey with olive oil and season with salt and pepper add minced onion. Allow to cook together for a minute or two. Add remaining ingredients, mix together and allow to cook together until heated. Season and serve as pre or post workout fuel.

Noodles & Tuna

CHILDREN’S RECIPE: Broccoli Noodles
Cook the fine noodles. Fold the broccoli sauce (see below) and the noodles together. Use the crispy broccoli (see below) to place on top.

The Broccoli Sauce
In a pot add the olive oil and sear the broccoli stems in a pot. Then add the onion, until translucent. Then add the curry powder stir until the vegetables are coated. Then add the stock or water. Simmer for 5 minutes. Then blend in a blender. Add a table spoon of butter. Season with salt to taste.

Crispy Broccoli
Coat the broccoli with the flour and curry powder. In a hot pan with hot olive oil place the broccoli until crispy.

FAMILY RECIPE: Crispy Broccoli, Spiced Yellow Fin Tuna

5 oz Yellow Fin Tuna Loin

½ oz Korean Hot Pepper Power
½ oz Smoked Paprika
½ oz Paprika
½ oz Black Pepper
½ oz Sea Salt
2 oz Olive Oil

Fresh Pea Tops
Crispy Broccoli

2 oz Cake Flour
½ oz Curry Powder
4 oz Extra Virgin Olive Oil
1 cup Broccoli Florets
1 oz Fish Sauce
1 tps Sea Salt
6 oz Olive oil

The Sauce
2 cups Broccoli Stems sliced in one inch pieces
1 cup White Onions dice small
1 cup Vegetable, Water or Chicken Stock
1 tbs Curry Power
Salt to taste

Method of Preparation:
The Tuna
Mix the Korean Hot Pepper, Smoked Pepper, Paprika, Black Pepper, Salt together. Lay the Tuna in the dry seasoning mixture. In a hot pan sear the tuna on all sides.

To Plate
Place the broccoli sauce on a plate, put the crispy broccoli in the middle of sauce and slice the tuna and place it on top of the broccoli. Garnish with pea tops. Finish with Meyer lemon juice.

Pecan Dip & Goat Cheese Salad

CHILDREN’S RECIPE: Apple Slices with Creamy Goat Cheese & Pecan Dip

2 McIntosh Apple
¼ cup Pecans
¼ cup Dried Cranberries
¼ cup Crumbled Goat Cheese
¼ cup Heavy Cream

Method of Preparation:
Wash & slice the apples

Mix the cream with the goat cheese until smooth, add the chopped pecans, once mixed place in a small bowl or dish for dipping.

Arrange the apples around the dip on a plate & sprinkle the cranberries over.

FAMILY RECIPE: Fall McIntosh Apple & Goat Cheese Salad

2 McIntosh Apple
0.5 cup virgin olive oil
2 tbsp. Cider vinegar
1 ea Lemon for juice
1 shallot, finely diced
2 handfuls washed, mixed salad greens
½ cup Pecans
¼ cup Dried Cranberries
¼ cup Crumbled Goat Cheese
1 bunch chervil

Method of Preparation:
Sweat the shallots in 2 tsp. of olive oil for 1 minute without color. Add the diced peeled apple, reserving some of it for garnish. Add the Cider vinegar, bring to the boil and simmer for a couple of minutes. Remove from the heat, cool slightly. Place in a blender and puree on high speed, add a squeeze of lemon juice to taste. Turn down to low speed and add the olive oil slowly.

Plating the Salad:
Mix the washed greens with 2 tsp. of the applesauce, the pecans, the cranberries & apple slices. Place the salad bouquet in the center of the bowl, garnish with the crumbled Goat Cheese, apple slices and picked chervil.