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.

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