CHILDREN’S RECIPE: Sweet Plantains with Black Bean Puree, Crema and Queso Fresco
Ingredients:
Beans Puree:
¼ cup Yellow Onions, small dice
¼ cup Red Bell Pepper, small dice
1 tbsp Garlic, finely chopped
1 tbsp Cumin, ground
1 tbsp Apple Cider Vinegar
2 cups Water
16 oz Canned Black Bean

Method of Preparation:
In a medium saucepot over medium heat, sweat bell peppers, onion, and garlic until tender (5-7 minutes). Add all other ingredients and bring to a simmer. Simmer for 15 minutes until the broth starts to thicken. Place in blender and blend until smooth.

Ingredients:
Plantains:
2 Ripe Sweet Plantains or purchased sweet plantains
2 tbsp Queso Fresco, ground
2 tbsp Mexican Crema
3 cups Vegetable Oil

Method of Preparation:
In a large frying pan, bring vegetable oil up to 350 degrees. Slice plantain into ½” slices. Fry on each side for 1-2 minutes until golden brown and soft. Garnish with crema and queso fresco.

FAMILY RECIPE: Salmon with Banana & Lentil Salad
Ingredients:
For the Salmon:
1 Salmon, cut into 4 oz filets
1 cup Whole Grain Mustard
2 tbsp Cilantro, chopped
2 tbsp Rum
2 tbsp Honey

Method of Preparation:
Mix together mustard, cilantro, rum and honey. Reserve for later use.

Ingredients:
For the Horseradish Cream:
¼ cup prepared Horseradish
2 cups Heavy Cream
Salt, to taste

Method of Preparation:
Place horseradish and cream in a small saucepot and cook over medium heat until the cream is reduced by 1/3rd. Set aside.

Ingredients:
For the Lentils:
2 cup Cooked Black Beluga Lentils
2 tbsp Red Pepper, small dice
2 tbsp Red Onion, small dice
¼ cup Clam Juice
1 cup Cherry Tomatoes, halved
1 tbsp Balsamic Glaze

Method of Preparation:
In a small saucepot, mix together all ingredients and bring to a simmer. Season to taste. Coat salmon in mustard glaze and bake at 350 degrees until salmon is cooked to the desired temperature. Place horseradish cream at the bottom of the bowl. Top with lentils and then salmon. Slice the banana into 1/4” slices and sprinkle with demerara sugar. Torch with a blow torch until the sugar is bruleed and crunchy. Place three slices on each plate.