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.

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.

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.

Hash Browns & Salmon

CHILDREN’S RECIPE: Idaho Potato & Veggie Hash Browns with Scrambled Eggs
Ingredients:
1 large Idaho Potato, cooked and shredded
1 tbsp Light Cooking Oil
½ cup Zucchini, shredded 
½ cup Carrot, shredded
½ cup Broccoli Florets, cooked
½ tbsp Butter
Salt, Pepper to taste
2 Eggs, scrambled

Method of Preparation:
Microwave potato for 7 minutes; should still be firm, allow to cool and shred on a box grater. In a non-stick pan, heat oil. Add shredded potatoes and cook on medium heat until they start to brown. Add zucchini, carrots, broccoli and cook until lightly browned. Finish with butter, season with salt and pepper. Serve with scrambled eggs.

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FAMILY RECIPE: Idaho Potato Risotto with Smoked Salmon
Ingredients:
1½ tbsp Butter
1 Shallot, minced
2 Idaho Potatoes, peeled and diced fine
Salt, Pepper to taste
¾ cup Vegetable or Chicken Broth
1 tbsp Dill, chopped
2 tbsp Chives, minced
¼ cup Smoked Salmon, chopped

Method of Preparation:
In a small pot, melt butter and sauté shallots. Add potato and coat with butter, sauté for a minute or so. Season with salt and pepper. Add half the broth and simmer until evaporated. Add remaining broth, and cook until potatoes are slightly firm. Finish with herbs and smoked salmon. 

Potato Fingers & Soup

CHILDREN’S RECIPE: Crispy Baked Potato Fingers with Tofu Ketchup
Potato Fingers:
Ingredients:
2 large Russet Potatoes, peeled
1 tbsp Olive Oil 
Sea Salt to taste

Method of Preparation:
Peel potatoes and reserve skins for soup recipe. Cut the potatoes into ½” fries. Toss with olive oil and bake on a sheet pan at 400F for 15 minutes. Remove potatoes from oven and place paper towel and season with fine sea salt. 

Tofu Ketchup:
Ingredients:
½ block Firm Tofu, dried and diced 
½  tsp Garlic Powder 
½  tsp Onion Powder 
½ tsp Paprika 
½  tsp Cayenne
1 tbsp Honey
1 tbsp Olive Oil 
1 tbsp Lemon, juice of

 
Method of Preparation:
Combine all ingredients in a blender and purée for 30 seconds until smooth and creamy. Serve in a ramekin with the fries. 

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FAMILY RECIPE: Baked Potato Soup with Crispy Potato Skin and Hazelnut
Ingredients:
Potato Skins, from children’s recipe
2 tbsp Oil
Pinch of Salt
4 tbsp Butter, unsalted
1 cup Yellow Onion, chopped
¼ cup Shallot, sliced
2 cloves Garlic, sliced 
4 large Russet Potatoes, peeled and sliced
2 cups Water 
½ cup Heavy Cream
2 cups Low Fat Milk
1 cup Half and Half
1 tsp Kosher Salt, plus more to taste
½ tsp Garlic Salt, plus more to taste
½ tsp Black Pepper
1 tbsp Hazelnut Oil
½ cup Hazelnuts, toasted and chopped

Method of Preparation:
Take potato skins from the children’s recipe. Place on a baking sheet, add oil and salt and roast at 375F until golden brown and crispy; about 25 minutes. Sweat onions, shallots and garlic in butter without color. Cook gently for 10-12 minutes covered, stir occasionally. Add potatoes, water, half & half, heavy cream and milk and bring to a boil. Add the potato skins, reserve some for the garnish, and simmer until tender. Reserve some potatoes and purée soup. Place back into a saucepot and add the solid potatoes to create a chowder consistency. Transfer to a serving bowl and garnish with hazelnut oil, chopped hazelnuts and crispy baked potato skins.

Cookies & Turkey Fuel

CHILDREN’S RECIPE: Sweet Potato Cookies
Ingredients:
8 oz Sweet Potato, peeled, cooked and chopped
4 oz Banana, peeled and sliced
1 cup Oats
¼ cup Flour
½ tsp Cinnamon
1 tbsp Sugar
Sugar to garnish

Method of Preparation:
Mash sweet potatoes and bananas, add all ingredients blend by hand without over mixing. Form into balls, flatten slightly, sprinkle with sugar and bake at 350F for 15 minutes.

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FAMILY RECIPE: Sweet Potato Turkey Fuel
Ingredients:
1 lb Ground Turkey
2 tsp Olive Oil
Salt, Pepper to taste
1 small Onion, diced
1 bag Kale, cooked and chopped
2 Sweet Potatoes, cooked, peeled and chopped

Method of Preparation:
Cook turkey with olive oil, season with salt and pepper. In a separate pan, heat onions, kale and sweet potatoes cook together for a minute or two. Add to turkey, mix together and cook for 5 minutes. Season and serve as pre or post workout fuel.

Puree & Pea Top Salad

CHILDREN’S RECIPE: Baby Food
Ingredients:
Sweet Potatoes
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon, Allspice or Sweet Paprika to taste; as baby’s palate develops

Method of Preparation:
Rinse sweet potatoes and puncture a few times with a fork. Bake at 400F for 50 minutes. Or you may peel and dice sweet potatoes and place in boiling water for 15 minutes or until tender. Place the flesh in a food processor or blender and purée until smooth. You may add water or breast milk for desired consistency. May be stored in refrigerator or freezer. Cinnamon, allspice or sweet paprika may be added as baby progresses.

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FAMILY RECIPE: Pea Top Salad over Peaches and Sweet Potato Purée
Sweet Potato Purée
Ingredients:
2 Sweet Potato, peeled and chopped
1 cup Parsnips, peeled and chopped
2 cups Milk

Pea Top Salad:
Ingredients:
1 cup Pea Tops
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 Meyer Lemon, juice of
2 Peaches, sliced thin; to garnish

Method of Preparation:
Place sweet potatoes and parsnips into a pot with milk. Bring to a simmer and cook until soft. Pour this mixture into a blender and purée. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

To make the salad, fold pea tops, olive oil, balsamic vinegar and lemon juice together. Arrange peaches around plate, spread purée and top with salad.