Tacos & Shrimp Salad

FAMILY RECIPE: Braised Curry Lentils with Crispy Shrimp Salad
Ingredients:
2 cups Red Lentils
2 tbsp Coconut Milk
2 cups Vegetable Stock or Water
½ cup Onions, chopped
1 Stack Celery, peeled and diced small
1 tsp Chile Powder
1 tsp Curry Powder
1 tbsp Fish Sauce
2 Scallions Sliced Thin
2 Sprigs of Cilantro
2 oz Sour cream
4 oz Olive Oil
10 U/15 (15 per pound) about 1 oz a piece
3 tbsp Corn Starch
1 tbsp Curry Powder
4 Corn Soft Shells Tortilla

Method of Preparation:
In a hot pot add the 4oz olive oil onions, celery, cook until soft. Then add the lentils stir well add the coconut milk and the stock. Bring to a simmer then turn a little lower. Cook for 10 minutes, cover the pot and set aside for 15 minutes.

With one tablespoon of curry powder and two tablespoons of flour cover the shrimp. Add 6oz of olive oil in a sauté pan when hot place the shrimp in the pan. Let get crispy.

On a plate place the lentils in the middle and put the scallion’s ad cilantro and put the shrimp on top. For the kids warn the Tortillas and fill with the lentils, scallions, cilantro and sour cream.

Soup & Salmon

CHILDREN’S RECIPE: Lentil Soup
Ingredients:
1 tbsp Olive Oil
1 clove Garlic, sliced thin
½ Onion, diced
2 stalks Celery, diced
½ Carrot, diced
1 cup Celery Root, diced
2 tsp Salt
2 tsp Pepper
6 cups Lentils, cooked
4 cups Mushroom/Vegetable Stock
1 tbsp Sherry Vinegar
1 tbsp Lemon Juice
1 tbsp Sour Cream to garnish
Chives, sliced thin; to garnish

Method of Preparation:
Add mirepoix (onion, celery, carrots, celery root) to pot with oil and garlic, season with salt and pepper stir frequently until translucent. To blanch lentils, pour them into a heat-safe bowl, add enough boiling water to cover them by an inch, set aside and let the lentils soak in the boiling water for about 15 minutes, then strain. Add lentils to mirepoix, season with salt and pepper, if desired, stirring frequently. Add stock, bring to a simmer, add sherry vinegar and lemon juice. Reserve 3 tbsp. lentils for family recipe. Create soup by using an immersion blender. Place soup in a bowl add a dollop of sour cream and chives.

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FAMILY RECIPE: Pan Roasted Salmon, Lentils with Parsley, Capers, Lemon and Celery Root
Ingredients:
2 tbsp Olive Oil
4 fillets Salmon, 4 oz each
Salt, White Pepper to taste
½ Lemon, juice of
2 sprig Thyme
1 tbsp Vegetable Oil
1 clove Garlic, sliced
1 cup Celery Root, chopped
1 tbsp Capers
1 cup Oyster Mushrooms, sliced
1 tbsp Sherry Vinegar
3 tbsp Lentils, from children’s recipe
1 Lemon, supreme and juice of
2 tbsp Parsley
Salt, Pepper to taste

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

In a separate pan add vegetable oil, garlic and celery root. Cook, stirring frequently until translucent, about 3 minutes. Add capers, oyster mushrooms and sherry vinegar continue stirring for 3-4 minutes. Add the reserved lentils from soup to the pan cook stirring frequently for another 4 minutes. Add parsley and lemon supremes with some of the juice. Lay Lentils on the plate add salmon.

Hummus & Pork Chops

CHILDREN’S RECIPE: Red Pepper and Lentil Hummus
Ingredients:
½ cup Lentils
1 cup Vegetable Stock
½ Orange, juiced
½ cup Lentil Stock, from boiling lentils
1 Red, Yellow or Green Bell Pepper, roasted

Method of Preparation:
Roast or grill pepper to char skin, cover with plastic wrap in a bowl and let rest for 10 minutes.  Remove skin, stem and seeds.  Place lentils into a small pot with vegetable stock and orange juice.  Bring to a boil and cook for 18 minutes or as specified on packaging. Drain lentils, reserve liquid and cool to at least room temperature.  Place pepper and lentils into a food processor and purée until smooth.  Add reserved, cooled stock to adjust consistency.  Serve with your child's favorite vegetable or other snack items. This tapenade may also be used as a condiment for a healthy sandwich.

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FAMILY RECIPE: Grilled Pork Chops with Roasted Baby Pepper Puttanesca
Ingredients:
2 chops Pork, 4 oz each
2 tbsp Oil
2 cups Baby Peppers, cored and halved
1 cup Cherry or Grape Tomatoes, halved
2 cloves Garlic, crushed
2 tbsp Olives, chopped
2 tsp Capers
2 tsp Basil, chopped
2 tsp Parsley, torn
Salt, Pepper to Taste

Method of Preparation:
Season pork chops with salt and pepper or any other desired seasoning.  Pan grill in hot oven for about 10 minutes until medium done. In a large hot pan, add the oil, then peppers and let cook for a minute; add tomatoes, garlic, olives, basil and parsley. Stir the mixture often with a wooden spoon and try to break up the tomatoes so it helps form a sauce.  Cook for 10 minutes over medium low heat. Serve under Pork Chops.