Grilled Nectarines & Pork Chops

CHILDREN’S RECIPE: Grilled Nectarines with Sorghum, Cottage Cheese and Yogurt
Ingredients:
3 Ripe Nectarines, quartered
½ cup Sorghum (or maple syrup)
¼ cup Water
1 tbsp Butter
2 tbsp Greek Yogurt
2 tbsp Cottage Cheese
Almonds, chopped; to garnish

Method of Preparation:
In a small mixing bowl, whisk together sorghum and water and brush liberally on the nectarines. Place in hot pan and cook until brown. Add sorghum syrup and butter. Roast at 350F until tender. Remove from heat and allow to cool. Chop into medium sized pieces. Serve with Greek yogurt and cottage cheese. Garnish with chopped almonds.

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FAMILY RECIPE: Bacon Wrapped Pork Chop with Grilled Nectarines and Peppercorn Jus
Romesco Verde:
Ingredients:
1 cup Shishito Peppers
½ cup Scallions, chopped; use bulb only
¼ cup Green Grapes
½ cup Scallions, chopped; use green only
1 cup Pistachios, chopped fine
1 tbsp Sherry Vinegar
1 tbsp Honey
1 tbsp Garlic, chopped and roasted
1 cup Extra Virgin Olive Oil
Salt, Pepper to taste

Method of Preparation:
Grill shishito peppers and scallion whites until well blistered. Remove from heat and place in blender with all other ingredients. Blend until smooth. Season to taste.  

Marinade:
Ingredients:
1 tbsp Garlic, chopped and roasted
1 tbsp Rosemary, chopped
1 tbsp Thyme, chopped
½ cup Extra Virgin Olive Oil 

Method of Preparation:
In a small mixing bowl mix together garlic, rosemary, thyme and olive oil until combined. 

Bacon Wrapped Pork Chop with Grilled Nectarines and Peppercorn Jus:
Ingredients:
1 medium Bone-in Pork Chop
4 oz Thick Cut Applewood Bacon
1 cup Veal Demi Glaze
½ cup Green Peppercorns
¼ cup Butter
Grilled Nectarines, from children’s recipe

Method of Preparation:
Pre-heat grill. Wrap bacon slices around pork chops affixing with toothpicks if necessary. Allow to marinate for 30 minutes. For the Peppercorn Jus, combine veal demi glaze and green peppercorns. Bring to a simmer and slowly whisk in butter. Keep warm for serving. Grill pork chops, remove from heat and let rest. Slice and plate with romesco, and nectarines with syrup; drizzle jus over pork chop.

Torte & Scallops

CHILDREN’S RECIPE: Easy Plum Torte with Whipped Cream
Ingredients:
¾ to 1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 tsp baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

Method of Preparation:
Heat oven to 350 degrees. Cream the sugar and butter in a bowl then add the flour, baking powder, salt and eggs and beat well. Spoon the batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. Allow to cool slightly and serve topped with Whipped Cream.

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FAMILY RECIPE: Sea Scallops with Stone Fruit Jam
Ingredients:
1 cup Red wine
1 Orange, juice and zest
2 tbsp Sugar
Small Piece Minced Ginger
6 each Black Plum/peeled and diced
1 each firm but ripe peach peeled and diced
2 firm but ripe Apricot Peeled and diced
Minced thai basil
Aged Balsamic

Method of Preparation:
Reduce the red wine, sugar, orange juice, & ginger by ½ then add fruit& cook until the moisture is out.  Add basil at the end. Sauté Large Sea Scallops. Plate on top of jam and finish with drizzle of balsamic.

Puree & Chicken Thighs

CHILDREN’S RECIPE: Baby Food
Ingredients:
Peaches
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon, Nutmeg, Ginger or Sage to taste; as baby’s palate develops

Method of Preparation:
Rinse peaches and place in boiling water for 1-2 minutes. Place in an ice bath, peel and remove pit. Place in a food processor or blender and purée until smooth. You may add water or breast milk for desired consistency. May be stored in refrigerator or freezer. Cinnamon, nutmeg, ginger or sage may be added as baby progresses.

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FAMILY RECIPE: Chicken Thighs with Peaches, Farro, Swiss Chard, Sage and Honey
Ingredients:
6 Chicken Thighs
2 tbsp Vegetable Oil
Salt, Pepper to taste
1 tbsp Lemon Juice
1 tbsp Thyme
1 tbsp Butter
3 tbsp Blended Oil
2 cups Onions, julienned
½ cup Shiitake Mushrooms, sliced
3 cups Farro/Barley, boiled
½ cup Swiss Chard, sliced
2 tbsp Honey
1tbsp Sage, sliced
1 cup Almonds, toasted
2 cups Peaches, pitted and sliced
2 tbsp Sherry Vinegar

Method of Preparation:
Preheat oven to 400F. Season the skin of the thighs with salt and pepper and add the vegetable oil to a hot sauté pan. Next place the chicken thighs skin side down into pan and place in the oven. Cook 10 to 12 minutes or until fully cooked. Remove the pan from the oven and add the lemon juice, thyme, and butter to the pan. Next, flip the chicken thighs and let rest until ready to serve.

In a hot pan, add oil, then onions and cook until soft. Add mushrooms, swiss chard, and honey. Then sprinkle sage, toasted almonds and add peaches. Cook until peaches are tender. Serve with the chicken thighs.

Salsa & Swordfish

CHILDREN'S RECIPE: Nectarine Salsa
Ingredients:
2 Nectarines, diced and skin on
1 Avocado, pitted and chopped
½ cup Red Onion, diced
1 tsp Thai Chili
1 tbsp Yogurt

Caramelized Bananas:
Ingredients:
¼ cup Maple Syrup
2 tbsp Butter
1 Banana, peeled and sliced on bias

Method of Preparation:
Blend nectarines, avocado, red onion and chili to make salsa. Set aside. Heat maple syrup and butter, when butter is melted add bananas and baste. Plate. Mix salsa with yogurt and spoon on top of bananas.

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FAMILY RECIPE : Nectarine and Swordfish
Ingredients:
4 fillets Swordfish, 7 oz each
Salt, Pepper to taste
4 oz Olive Oil
Cilantro, Thai Basil to garnish

Sauce:
Ingredients:
1 cup Champagne Vinegar
4 oz Sugar
2 Shallots, diced
4 Nectarines, diced and skin on
1 Jalapeño, diced fine
4 oz Water

Method of Preparation:
First, season the fish with salt & pepper on both sides. Cook one side for a sear for 3-4 minutes. Then turn and cook second side for 3-4 minutes. When second side is finished, take out and let it rest. In a pan, cook vinegar, shallots, sugar until it melts, then add nectarines, jalapeno and water; put in blender until smooth. Serve Swordfish over sauce and top with salsa. Garnish with cilantro and thai basil.

Smoothie & Cobbler

CHILDREN’S RECIPE: Peaches And Cream Protein Smoothie
Ingredients:
1 cup Unsweetened Coconut Milk, vanilla, from carton not can
1 scoop Protein Powder, vanilla or plain
1½ cups Peaches, pitted and skin on
½ Banana, peeled and sliced
½ tsp Vanilla Extract (optional, adjust according to taste)

Method of Preparation:
Add all ingredients to a high-powered blender and blend. Pour into your favorite smoothie glass and enjoy. 

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FAMILY RECIPE: Peach Cobbler
Ingredients:
2 tbsp Butter
3 tbsp Brown Sugar
1 tbsp Star Anise
2 Peaches, diced
1 Banana, peeled and sliced
½ Lemon, zest and juice of
¼ cup Vanilla Extract
¼ cup Yogurt to garnish
Brown Sugar, Mint to garnish

Method of Preparation:
In hot pan, melt butter with brown sugar and star anise. Add peaches and blend. Then add bananas, stir. Add lemon juice, lemon zest and vanilla extract. Sautee for 3-5 minutes until caramelized. Serve and top with yogurt, brown sugar and mint.