Hash & Wontons

CHILDREN’S RECIPE: Easy Sweet Potato Hash with Turkey Bacon and Eggs
Ingredients:
2 Jumbo Yams, par-cooked, peeled and diced
1 small Onion, medium dice
1 Red Pepper diced
1 Yellow Pepper diced
Salt and pepper
1 tbsp butter
4 Turkey Bacon, slices
4 eggs, any style

Method of Preparation:
In a large sauté pan, heat butter and sauté peppers and onion until softened, about 3 to 4 minutes. Add cooked, diced sweet potatoes, season with salt and pepper and continue sautéing for a few more minutes until slightly browned and cooked together. Serve with Cooked turkey bacon and two eggs.

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FAMILY RECIPE: Sweet Potato and Asian Vegetable Wontons
Ingredients:
2 Sweet Potatoes/Microwaved in the skin for 5 Minutes
2 cups Shredded Napa Cabbage
2 Carrots, julienned
1 tsp Garlic, minced
¼ cup Scallions, chopped
¼ cup Shiitake Mushrooms, chopped
¼ cup Cilantro leaves, chopped
¼ cup Peanuts, chopped
2 tbsp Black Sesame Seeds
XO Sauce
Chili Lime Sauce
1 tbsp Sesame Oil
4 Crispy Wonton Shells

Method of Preparation:
Heat Sesame Oil in a large pan or wok. Sauté Cabbage, Carrots, Shiitakes and Sweet Potato for 2 to 3 minutes until well combined, season with salt and pepper. Add Garlic, sauté for one minute. Add Chili Lime, scallions, sauté together. Arrange mixture on top of wontons. Drizzle with XO Sauce. Garnish with Chopped Peanuts, Cilantro Leaves and Sesame Seeds.

Chicken & Salmon

CHILDREN’S RECIPE: Oat Crusted Chicken Tenders with Sweet Potato Fries
Oat Crusted Chicken Tenders:
Ingredients:
1 cup Rolled Oats
¾ cup Parmesan Cheese, grated
½ tsp Kosher Salt
¼ tsp Black Pepper
4 Boneless Chicken Thighs
2 Eggs, whisked
¼ cup Butter, melted

Method of Preparation:
Pulse oats in a food processor 6-7 times to coarsely break. Add cheese, salt, pepper and pulse 2 more times to combine. Put mix in a large plastic sealable bag. Season the chicken with salt and coat with the eggs. Transfer chicken to plastic bag, seal and shake to coat completely. Place chicken on a baking sheet fitted with a cooling rack. Brush with butter and bake at 425F for 15-20 minutes until brown and cooked through.

Sweet Potato Fries:
Ingredients:
2 Sweet Potatoes, peeled and cut ¼” sticks
2 tbsp Olive Oil
2 tbsp Corn Starch
½ tsp Garlic Powder
Kosher Salt to taste

Method of Preparation:
Cut sweet potatoes into ¼” sticks and cover with water for one hour or overnight in the refrigerator. Drain well and coat with olive oil. Add cornstarch, garlic powder and toss to coat. Arrange fries on a baking sheet lined with parchment paper and bake at 425F for 15 minutes. Turn fries with a metal spatula and bake an additional 10-15 minutes until fries are crispy and start to brown. Remove from oven, let cool and season with salt. Serve with Oat Crusted Chicken Tenders.

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FAMILY RECIPE: Oat Crusted Salmon Fillet over Asparagus
Ingredients:
4 Fillets Salmon, 6 oz each
½ tbsp Honey
2 tbsp Dijon Mustard
1 cup Rolled Oats
¾ cup Parmesan Cheese, grated
½ tsp Kosher Salt
¼ tsp Black Pepper
½ tsp Paprika
½ tsp Fresh Thyme, chopped
2 bunches Asparagus, trimmed
8 tbsp Butter, unsalted
Salt, Pepper to taste
½ cup Almonds, sliced
1 Lemon, juice of

 
Method of Preparation:
Mix honey and mustard together and brush over salmon. Pulse oats in a food processor 6-7 times. Add cheese, salt, pepper, paprika, thyme and pulse 1-2 more times to combine. Brush salmon with honey mustard and sprinkle oat mixture over it. Cook in a pan with butter and finish in oven at 425F for 5-10 minutes.

In a large sauté pan melt half of the butter. Add asparagus and sauté until cooked through, season with salt and pepper. Remove to serving plate. In the same pan add remaining butter, lemon juice and almonds to brown. Arrange salmon over asparagus. Spoon lemon butter and almonds over top.

Sushi Roll & Dip

CHILDREN’S RECIPE: Brown Rice Avocado & Sweet Potato Sushi Roll
Ingredients:
1 sheet Nori Sushi Wrapper
½ cup Brown Rice, cooked
1 tbsp Kewpie Mayonnaise
1 tsp Furikake
¼ Sweet Potato, cooked and cut ¼” sticks
1 tbsp Olive Oil
½ Avocado, sliced
Pickled Ginger to garnish
Soy Sauce for dipping

Method of Preparation:
Caramelize cooked sweet potato sticks in pan with oil. Lay brown rice on nori sheet followed by kewpie mayo, sprinkle on furikake; add sweet potato sticks and avocado. Roll ingredients into a sushi roll slice into eight slices. Arrange on plate, garnish with kewpie mayo, pickled ginger and soy sauce.

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FAMILY RECIPE: Tuna Avocado Dip
Ingredients:
1 can White Tuna
1½ Avocado, peeled and cored
½ cup Carrot, peeled & julienned
2 tbsp Shallot, diced
Dill, Paprika, Salt, Pepper to taste
1 Lemon, juice of
Chips of Veggies for dipping

Method of Preparation:
Mash avocado with tuna, add carrot, shallot, dill, paprika and lemon juice. Salt and pepper to taste, serve with chips or crudité.

Brownies & Salmon

CHILDREN’S RECIPE: Red Kidney Bean Brownies
Ingredients:
1 can Red Kidney Beans, rinsed thoroughly
1 cup Sugar
½ cup Brown Sugar
¾ cup Flour
½ cup Cocoa Powder
1 tsp Salt
4 Eggs
½ cup Oil

Method of Preparation:
In a food processor, purée the beans with sugar to make a smooth paste.  In a mixing bowl, combine kidney bean purée, brown sugar, flour, cocoa powder and salt. Add eggs and mix well. Grease a 13x9-baking dish and bake at 350F for 20-30 minutes or until a toothpick comes out clean.

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FAMILY RECIPE: Pan Roasted Salmon over Red Bean Salad and Yuzu Dressing
Ingredients:
2 fillets Salmon, 6 oz each, skin on
Cumin, Smoked Paprika, Salt, Pepper to taste
1 Sweet Potatoes, cubed, roasted and skin on
1 can Red Kidney Beans, rinsed
½ Red Onion, diced
½ cup Sweet Peppers, diced
1 tbsp Parsley, sliced
1 tbsp Cilantro, sliced
2 tbsp Yuzu Juice or other citrus juice
2 tbsp Rice Vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp Honey
Salt, Pepper to taste

Method of Preparation:
Score the skin of the salmon and season skin with cumin, paprika, salt and pepper.  In a medium high heat pan, place the salmon skin side down and hold for 10 seconds so the skin does not shrink. Season the flesh side of the salmon with the same seasonings. Place salmon directly in a 400F oven for 6-7 minutes. Remove from oven and flip skin side up to rest. Roast seasoned sweet potatoes at 400F for 10 minutes. In a hot pan, add oil, onion, peppers, kidney beans, sweet potatoes, parsley and cilantro. In a small bowl, combine citrus juice, vinegar and honey. Whisk oil in slowly to emulsify, beginning with just a few drops at a time. Season with salt and pepper.

Cookies & Turkey Fuel

CHILDREN’S RECIPE: Sweet Potato Cookies
Ingredients:
8 oz Sweet Potato, peeled, cooked and chopped
4 oz Banana, peeled and sliced
1 cup Oats
¼ cup Flour
½ tsp Cinnamon
1 tbsp Sugar
Sugar to garnish

Method of Preparation:
Mash sweet potatoes and bananas, add all ingredients blend by hand without over mixing. Form into balls, flatten slightly, sprinkle with sugar and bake at 350F for 15 minutes.

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FAMILY RECIPE: Sweet Potato Turkey Fuel
Ingredients:
1 lb Ground Turkey
2 tsp Olive Oil
Salt, Pepper to taste
1 small Onion, diced
1 bag Kale, cooked and chopped
2 Sweet Potatoes, cooked, peeled and chopped

Method of Preparation:
Cook turkey with olive oil, season with salt and pepper. In a separate pan, heat onions, kale and sweet potatoes cook together for a minute or two. Add to turkey, mix together and cook for 5 minutes. Season and serve as pre or post workout fuel.

Puree & Pea Top Salad

CHILDREN’S RECIPE: Baby Food
Ingredients:
Sweet Potatoes
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon, Allspice or Sweet Paprika to taste; as baby’s palate develops

Method of Preparation:
Rinse sweet potatoes and puncture a few times with a fork. Bake at 400F for 50 minutes. Or you may peel and dice sweet potatoes and place in boiling water for 15 minutes or until tender. Place the flesh 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, allspice or sweet paprika may be added as baby progresses.

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FAMILY RECIPE: Pea Top Salad over Peaches and Sweet Potato Purée
Sweet Potato Purée
Ingredients:
2 Sweet Potato, peeled and chopped
1 cup Parsnips, peeled and chopped
2 cups Milk

Pea Top Salad:
Ingredients:
1 cup Pea Tops
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 Meyer Lemon, juice of
2 Peaches, sliced thin; to garnish

Method of Preparation:
Place sweet potatoes and parsnips into a pot with milk. Bring to a simmer and cook until soft. Pour this mixture into a blender and purée. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

To make the salad, fold pea tops, olive oil, balsamic vinegar and lemon juice together. Arrange peaches around plate, spread purée and top with salad.