Frozen Yogurt & Salad

CHILDREN’S RECIPE: Frozen Yogurt with Fresh Strawberry Sauce and Walnuts
Ingredients:
2 tbsp Honey
2 tbsp Sugar
1 tsp Vanilla Extract
1 qt Strawberries, sliced
1 pt Vanilla Ice Cream or Yogurt

Method of Preparation:
In a small Sauté pan combine sugar and honey. Bring to a boil and add strawberries. When strawberries break down, add vanilla and walnuts. Pour strawberry mixture over frozen yogurt.

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FAMILY RECIPE: Fresh Strawberry and Fennel Salad with Feta Cheese
Ingredients:
1 qt Strawberries
2 heads Fennel
½ cup Red Onion, sliced
2 tbsp Basil
3 tbsp Crumble Feta
2 tbsp Champagne Vinegar
2 tbsp Olive Oil
2 tbsp Salt
2 tsp Honey
2 cups Baby Spinach

Method of Preparation:
In a small mixing bowl combine olive oil, vinegar, honey and salt. combine strawberries, sliced fennel, onion and dress with vinaigrette. On a plate place spinach and strawberry mixture. Garnish with feta cheese and basil

Soup & Lamb Chops

CHILDREN’S RECIPE: Strawberry Soup and Goat Cheese
Ingredients:
2 tbsp Olive Oil
1 Vidalia Onion, chopped
2 tsp Ginger, grated
2 tsp Lemongrass, chopped
1 Seedless Cucumber, diced
1 pt Strawberries, cored
1 cup Cranberry Juice
Pinch of Salt
Pomegranate Molasses to garnish
Goat Cheese to garnish

Method of Preparation:
In a pot, slowly cook the onion. Add ginger, lemongrass, cucumber, strawberries and cranberry juice. Bring to a boil, add salt and blend. Cool down. Serve in a bowl, drizzle with pomegranate molasses and top with goat cheese.

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FAMILY RECIPE: Strawberry Marinated Lamb Chops, Ramps and Asparagus
Ingredients:
Strawberry Soup, from children’s recipe
1 tbsp Tamarind Paste
¼ cup Champagne Vinegar
3 tbsp Pomegranate Molasses
3 Lamb Chops
4 oz Olive Oil
6 Wild Ramps
6 Asparagus Spears, trimmed and sliced
½ Lemon, roasted and juice of

Method of Preparation:
To make strawberry sauce, add tamarind paste, champagne vinegar and pomegranate molasses to Strawberry Soup and cook to blend. Marinated lamb chops in sauce overnight. In a hot pan add the olive oil, once hot, sear lamb chops continually turning until dark crust is obtained. To prep ramps, separate the bulb from the greens. Wash very well. Sauté the ramps with asparagus in oil. Plate and top with strawberry sauce and rack of lamb chops. Drizzle with the juice of a roasted lemon. 

Soup & Prawns

CHILDREN’S RECIPE: Strawberry Soup with Crispy Goat Cheese
Ingredients:
½ cup Champagne Vinegar
¼ cup Sugar
½ cup Pomegranate Juice
½ cup Onion, minced
1 cup Strawberries, sliced

Method of Preparation:
Over a medium heat, add sugar and champagne vinegar. When sugar melts, add pomegranate juice, onion and strawberries. When the strawberries are soft put into a blender. Blend to a smooth consistency and return to original pot and put back on low heat. 

Crispy Goat Cheese:
Ingredients:
1 block Goat Cheese, ¼” diced
1 Egg
½ cup Potato Starch
1 tbsp Baking Soda
2 tbsp Club Soda
¾ cup Olive Oil

Method of Preparation:
Cut the goat cheese into ¼” pieces. In a bowl combine, cornstarch, baking soda, and egg, mix. Add club soda for a tempura batter. Tip cheese into batter and pan fry in oil until brown. Pour the soup into a bowl and top with cheese to serve.

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FAMILY RECIPE: Strawberry Glazed Prawns and Brussels Sprout Slaw
Strawberry Glazed Prawns:
Ingredients:
8 Shrimp, deveined with tails
3 tbsp Olive Oil
Strawberry Soup, from children’s recipe

Method of Preparation:
Place shrimp on wooden skewers, 4 on each. Heat oil in a pan and once hot, add shrimp and cook for 2 minutes on each side. Remove shrimp from pan and set aside. Keep pan on the heat until its hot. Once it is hot, remove the pan from the heat and pour in a coating of the strawberry soup. This will cause a sizzling action, immediately place shrimp back in pan. Put the pan back onto medium heat. Baste shrimp in the glaze 2 minutes on each side. Remove from pan and place on slaw.

Brussels Sprout Slaw:
12 Brussels Sprouts, shredded
¼ cup Champagne Vinegar
¼ cup Extra Virgin Olive Oil
Pinch of Salt, Pepper
¼ cup Pine Nuts, toasted
2 tbsp Parmesan Cheese, grated


Method of Preparation:
Combine oil, vinegar, salt and pepper to make vinaigrette. Mix with shredded brussels sprouts.   Garnish with parmesan cheese and pine nuts. Top with shrimp skewers and strawberry glaze.