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.

Noodles & Salmon

CHILDREN’S RECIPE: Broccoli Heart Noodles with Cherry Tomato Sauce
Ingredients:
2 Broccoli Hearts, peeled and shredded
2 pints Cherry Tomatoes, halved
1 Shallot, diced
1 clove Garlic
5 leaves Basil, torn
Parmesan Cheese to garnish
Salt, Pepper to taste

Method of Preparation:
Peel the broccoli hearts and shred to make noodles. Blanch in salted water until tender. In a hot pan, cook tomatoes, shallots and garlic in olive oil until tomatoes begin to break down and become pulpy, mash ingredients. Add freshly torn basil leaves, season with salt and pepper and garnish with cheese to serve.

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FAMILY RECIPE: Grilled Salmon with Baby Potatoes and Broccoli Pesto
Ingredients:
1 fillet Salmon, 7 oz
½ tbsp Togarashi
1 tsp Salt
1 tbsp Olive Oil
2 cups Broccoli Florets, blanched
½ cup Macadamia Nuts
½ cup Parmesan Cheese
1 Lime, juice of
1 clove Garlic, chopped
¼ cup Olive Oil
¼ cup Water
Sea Salt, Ground Pepper to taste
2 cups Baby Potatoes
1 sprig Rosemary
1 Bay Leaf
2 tbsp Olive Oil
Pinch of Togarashi
1 tbsp Butter
Salt, Pepper to taste

Method of Preparation:
Season salmon with togarashi and salt; sear in a hot pan. Then cook in oven at 350F for 7-8 minutes. Blanch the broccoli in salted boiling water and cool in an ice bath.  Place the broccoli in a blender with nuts, lime juice, garlic and cheese, puree until smooth.  Slowly add the oil and water until a paste forms, season. Blanch the potatoes in water until just fork tender.  Transfer cooked potatoes to a fry pan and cook with the rosemary, bay leaf, togarashi and olive oil. Season and let cook until golden brown, finish with butter. Top salmon with pesto; serve with potatoes.

Noodles & Tuna

CHILDREN’S RECIPE: Broccoli Noodles
Broccoli Sauce:
Ingredients:
3 tbsp Olive Oil
1 cup White Onions, diced
2 cups Broccoli Stems, sliced 1” pieces
1 tbsp Curry Powder
1 cup Vegetable or Chicken Stock
1 tbsp Butter
Salt, Pepper to taste

Method of Preparation:
In a pot add the olive oil, sear the broccoli stems, and add the onion. Cook for about 3 minutes until onions are translucent. Then add the curry powder, steep until the vegetables are coated.  Add stock. Simmer for 5 minutes. Then blend in a blender. Put back in the pot, add butter and season to taste.

Noodles:
Ingredients:
½ box Angel Hair Pasta
Crispy Broccoli, from family recipe

Method of Preparation:
In a pot of salted boiling water add pasta, cook, strain and return to pot. Fold the broccoli sauce and the noodles together.  Garnish with Crisp Broccoli.

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FAMILY RECIPE: Spiced Yellow Fin Tuna with Crispy Broccoli
Crispy Broccoli:
Ingredients:
1 cup Broccoli, florets
2 oz Flour
¼ tsp Baking Powder
½ oz Curry Powder
1 tsp Sea Salt
6 oz Olive Oil

Method of Preparation:
Mix all dry ingredients. Coat the broccoli tops with the flour mixture. Place the broccoli, floret side down, in hot oil and cook until crispy.

Spiced Yellow Fin Tuna:
Ingredients:
5 oz loin Yellow Fin Tuna
½ oz Korean Hot Pepper Powder
½ oz Smoked Paprika
½ oz Paprika
½ oz Curry
½ oz Black Pepper
½ oz Sea Salt
2 oz Olive Oil
Broccoli Sauce, from children’s recipe
Fresh Pea Tops to garnish
1 Meyer Lemon, juice of


Method of Preparation:
Mix all seasonings and spread on a flat dish. Lay the tuna on the dry seasoning mixture and coat both sides. In a hot pan sear the tuna in the oil. Place the broccoli sauce on a plate, arrange Crispy Broccoli, slice the tuna and layer it on top. Garnish with pea tops. Finish with lemon juice.

Muffins & Crab Gremolata

CHILDREN’S RECIPE: Broccoli, Cheddar and Turkey Bacon Corn Muffins
Ingredients:
1 box Corn Muffin Mix, and needed ingredients per box
½ lb chopped Broccoli Florets, blanched
4 oz Cheddar Cheese, shredded 
4 oz Turkey Bacon, diced and cooked
Honey Sea Salt Butter

Method of Preparation:
Mix muffins according to package directions. Add cooked broccoli, cheese and diced bacon. Bake in well-greased muffin tins at 325F for 16 - 20 minutes. Allow cooling slightly. Mix butter with honey and sea salt for topping.

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FAMILY RECIPE: Pan Charred Broccoli with Crab Gremolata and Aioli
Ingredients:
1 lb Broccoli, sliced in half with stems attached and blanched
5 cloves Garlic, roasted
2 Shallots, minced
6 Anchovies, chopped
1 Lemon, zested
¼ cup Capers
1/3 lb fresh Jumbo Lump Crabmeat (or can of Tuna)
¼ cup Garlic Mayonnaise/Aioli
Flat Leaf Parsley, rough chopped
¼ cup Parmesan Cheese, grated

Method of Preparation:
Saute broccoli in butter, season with salt and pepper until lightly browned on both sides and starting to soften. Add roasted garlic cloves, shallots, anchovy, lemon zest, and capers. Heat crabmeat to other side of broccoli pan to warm through with flavors. Dress plate with garlic mayonnaise and top with broccoli and crabmeat. Garnish with parsley and parmesan cheese.