Pies & Grilled Cheese

CHILDREN’S RECIPE: Blueberry and Peach Hand Pies
Ingredients:
1 cup Blueberries
1 cup Peaches, peeled and diced
2 tbsp Powdered Sugar
Pinch of Cinnamon
2 tbsp Corn Starch
2 Pie Crusts, pre-made
1 Egg
2 tbsp Turbinado/Sugar in the Raw Sugar
1 cup Whipped Cream

Method of Preparation:
Mix berries, powdered sugar, cinnamon and corn starch together and set aside. Cut the pie shell in half and place filling inside. Crimp edges together roughly, coat with an egg wash and turbinado sugar. Bake at 350F for 10-15 minutes. Top with whipped cream to serve.

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FAMILY RECIPE: Open-Faced Grilled Cheese with Blueberries, Tomatoes and Brie
Ingredients:
1 cup Heirloom Tomatoes, diced
1 cup Blueberries
Rosemary Syrup
Salt, Pepper to taste
6 slices Baguette Bread
2 tbsp Butter
6 slices Brie Cheese
½ cup Arugula
1 tbsp Extra Virgin Olive Oil

Method of Preparation:
Combine the tomatoes and blueberries and toss with a rosemary syrup made of sugar, water and toasted rosemary. In a large pan, grill the bread in butter and top with the cheese. Place in the oven to melt the cheese. Put pan back on stove and add blueberry mixture. Remove from pan and top with arugula tossed in olive oil.

Pancakes & Shrimp

CHILDREN’S RECIPE: Yogurt and Blueberry Pancakes
Ingredients:
2 cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
2 cups Greek Yogurt
1 Egg
1 cup Milk
6 tbsp Butter
1 cup Blueberries
Butter, Syrup to garnish

Method of Preparation:
Mix dry ingredients. In a separate bowl, mix yogurt, egg and milk. Add to dry ingredients and gently combine. Melt butter on a hot griddle/pan over medium heat and ladle pancake batter onto hot butter. When bubbles form, arrange blueberries in the pancakes. Once edges begin to brown, flip. Cook an additional minute and serve with butter and choice of syrup.

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FAMILY RECIPE: Seared Spiced Shrimp with Tzatziki Sauce and Greek Salad
Seared Spiced Shrimp:
Ingredients:
16 Shrimp, peeled and deveined
2 tbsp Olive Oil
1 clove Garlic, chopped
½ tsp Dry Oregano
½ tsp Paprika
½ tsp Thyme, chopped
Salt, Pepper to taste
½ Lemon, juice of

Method of Preparation:
Combine all ingredients in a mixing bowl and toss to combine. Arrange shrimp on a baking sheet and bake at 350F for 15 minutes. Plate, drizzle with pan oil, serve with Tzatziki Sauce and Greek Salad.

Tzatziki Sauce:
Ingredients:
¾ cup Cucumber, peeled and seeded
1 clove Garlic, sliced
1 tbsp Kosher Salt
2 cups Greek Yogurt, strained
2 tbsp Dill, chopped
½ Lemon, juice of
¼ tsp Cracked Black Pepper

Method of Preparation:
Purée cucumber, garlic and salt in a food processor. Strain and save the liquid. Strain yogurt in a cloth napkin or kitchen towel to remove excess liquid. In a mixing bowl combine yogurt and cucumber mixture add some of the cucumber liquid, dill, lemon juice and pepper. Adjust seasoning if needed.

Greek Salad:
Ingredients:
2 Roma Tomatoes, 1” diced
1 Cucumber, 1” diced
½ Red Onion, ½” diced
½ cup Kalamata Olives, pitted and sliced
3 tbsp Extra Virgin Olive Oil
1 Lemon, juice of
2 tbsp Dill, chopped
2 tbsp Parsley, chopped
2 tbsp Oregano, chopped
Salt, Pepper to taste

Method of Preparation:
Toss all ingredients in a large mixing bowl. Adjust seasoning if needed.

Cereal & Shrimp

CHILDREN’S RECIPE: Blueberry Brown Rice Cereal
Tempura Batter:
Ingredients:
¼ cup Brown Rice Cereal, fine
1½ cups Seltzer Water
Salt to taste

Method of Preparation:
In a bowl whisk seltzer with the brown rice cereal until very smooth. Add in salt. Let sit for 10 minutes.

Blueberry Brown Rice Cereal:
Ingredients:
½ cup Milk
½ cup Blueberries
½ cup Brown Rice Cereal, fine
¼ cup Blueberries
2 tbsp Tempura Batter
2 tsp Olive Oil
1 tbsp Puffed Brown Rice

Method of Preparation:
Bring the milk and blueberries to a boil. Pour blueberry milk mixture into a blender and puree. Pour puree back into the pot and add the brown rice cereal and stir until creamy. To a bowl add a handful of fresh blueberries pour tempura batter over top. In a pan, heat a drizzle of olive oil over medium-high heat, until hot and shimmering. Carefully add tempura blueberries, cook until browned. Drain on paper towels. Put cereal in bowl and garnish with tempura blueberries and puffed brown rice.

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FAMILY RECIPE: Creamy Brown Rice Cereal with Roasted Mushrooms and Crispy Shrimp
Ingredients:
½ cup Milk
½ cup Brown Rice Cereal
2 tbsp Olive Oil
½ cup Mushrooms, sliced
6 Shrimp, cooked, peeled and deveined
Tempura Batter, from children’s recipe
1 tbsp Parsley, chopped
1 tbsp Puffed Brown Rice

Method of Preparation:
Bring the milk to a boil, once boiling add brown rice cereal, reduce heat cook until creamy, stirring constantly. In a pan, heat olive oil over medium heat, until hot and shimmering. Add mushrooms, cook until brown, stirring occasionally about 5 minutes. Pat the shrimp dry with paper towels. Place in a large bowl, season with salt and pepper and coat with tempura batter. In a separate pan, heat a thin layer of oil over medium-high until hot and shimmering. Carefully add tempura shrimp, cook until the shrimp are slightly opaque. Drain on paper towels. Lay the brown rice cereal on a plate, top with mushrooms, shrimp and sprinkle with parsley and brown rice cereal.

Granola Bars & Tuna

CHILDREN’S RECIPE: Blueberry Flaxseed Granola Bars
Ingredients:
1¼ cup Quick Oats
½ cup Pumpkin Seeds, toasted
1 cup Crispy Rice Cereal
2 tbsp Flaxseeds
¼ cup Coconut Oil
¼ cup Honey
¼ cup Brown Sugar
1 tsp Cinnamon
¼ cup Blueberries, dried

Method of Preparation:
Cover blueberries with warm water in a small bowl for 5 minutes. Drain and pat dry with paper towel. Heat a very large non-stick frying pan over medium-high heat. Add oats and pumpkin seeds, stirring often, until lightly toasted, 4 to 5 minutes. Stir in crispy rice cereal and flaxseeds. Set aside.

Combine coconut oil with honey, brown sugar and cinnamon in a small saucepan and set over medium-high. Boil, stirring until sugar dissolves. Add oat mixture and blueberries.  Stir until well combined. Scrape into an 8 x 8-in. baking dish and smooth top with a spatula. Refrigerate until firm, about 1 hour. Cut into bars.

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FAMILY RECIPE: Mustard Thyme Crusted Tuna with Sun Dried Blueberry Jam
Ingredients:
2 Tuna Medallions, 6 oz each
2 tbsp Dijon Mustard
1 tbsp Thyme, chopped
1 tbsp Canola Oil
Salt, Pepper to taste
2 cups Blueberries, dried
1 large Shallot, minced
¼ cup Dry White Wine
½ Jalapeno, minced
½ cup Orange, juice of
1 tsp Orange, zest
¼ cup Honey

Method of Preparation:
For Blueberry Jam, combine blueberries, shallots, white wine, jalapeno, orange juice and zest, and honey and cook on low heat until berries are softened and reduced. Brush tuna with mustard, and rub with thyme, salt and pepper. Sear in a hot pan for 4-5 minutes until rare. Slice thick and garnish with jam.

Muffins & Tart

CHILDREN’S RECIPE: Blueberry Muffins
Blueberry Muffins:
Ingredients:
1 cup Quinoa Flour
1 Egg
3 tbsp Brown Sugar
2 cups Blueberries

Blueberry Compote:
Ingredients:
2 tbsp Sugar
2 tbsp Cornstarch
¼ cup Water

Method of Preparation:
Mix flour, egg and brown sugar to make muffin batter. Spoon batter to muffin divider and add blueberries. Bake at 350 degrees until the muffins are brown. It should take 10-12 minutes. Add sugar to hot pan; add blueberries, cornstarch and water to make your compote. Place muffins on a plate and add your blueberry compote.

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FAMILY RECIPE: Blueberry Lemon Tart
Ingredients:
6 Tarts (store bought)
3 tbsp Brown Sugar
1 tbsp Lemon, juice of
2 tbsp Lemon, zest
2 tbsp Cornstarch
¼ cup Water
3 tbsp Butter
Blueberry Compote, from children’s recipe

Method of Preparation:
To make lemon custard, in a hot pan add brown sugar, lemon juice and zest, cornstarch, and water. Then add butter. Add spoon full of lemon custard to tarts and top with blueberry compote. Chill and serve.