CHILDREN’S RECIPE: Grapefruit and Yogurt Parfait with Toasted Almonds
Ingredients:
2 cups Vanilla Yogurt
1 Grapefruit, supremed
1 Orange, supremed
1 tbsp Honey
1 tbsp Nuts, toasted and chopped

Method of Preparation:
Layer 1/3 cup yogurt into the bottom of your desired dish. Combine grapefruit and oranges with juice. Alternate layers of fruit, nuts and yogurt until dishes are filled to the top. Drizzle with honey. Serve parfaits immediately.

FAMILY RECIPE: Seared Halibut over Braised Kale, Grapefruit, Onion and Toasted Sunflower Seeds
Ingredients:
2 tbsp Olive Oil
4 fillets Halibut, 4 oz each
Salt, White Pepper to taste
1 tsp Lemon Juice
1 tsp Sherry Vinegar
3 sprigs Thyme
2 tbsp Olive Oil
2 cups White Button Mushrooms, quartered
1 bunch Kale, chopped
1 Grapefruit, supremed
1 clove Garlic, sliced thin
½ cup Onion, sliced
½ cup Mushroom/Vegetable Stock
2 tbsp Sunflower Seeds, toasted

Method of Preparation:
In a cast iron pan, heat olive oil over medium-high heat, until hot and shimmering. Season halibut, both sides with salt and white pepper, cook over medium-high heat for 3-4 minutes without moving, until golden and crisp. Flip halibut, remove from flame add lemon juice, sherry vinegar and thyme. Tilt pan slightly to let the liquid pool at one end. Use a spoon to baste the fish with the pooled liquid. Continue basting until fish is cooked, 45-90 seconds more.

In a separate pan, add olive oil over medium-high heat until hot and shimmering, add mushrooms, cook, stirring frequently about 4 minutes. Add garlic and onions, cook until translucent. Add kale, season with salt and pepper. Add stock and cook until the liquid is mostly dissolved and kale is wilted and tender. Add sunflower seeds and grapefruit supremes stir until combined, remove from heat.  Lay a bed of the mushroom mixture on the plate add halibut, top with sunflower seeds.