Grilled Cheese & Salad

CHILDREN’S RECIPE: Grilled Cheese with Tomato
Ingredients:
2 large Tomatoes, peeled and sliced
4 slices American Cheese
4 sliced Mild Provolone
4 sliced Soft Wheat Bread
Butter for Sautéing

Method of Preparation:
Blanch, peel Tomatoes, slice for sandwiches. Make sandwiches with cheese and tomato. Sauté with butter for a few minutes on both sides then slice and serve.

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FAMILY RECIPE: Heirloom Tomato Salad with Burratini
Ingredients:
4 large Cut Mixed Heirloom Tomatoes
1 Red Onion, thinly sliced
Salt & Pepper
Chopped Basil
Extra Virgin Olive Oil
Splash Sherry Vinegar
2 Burratini
Parmesan Crostini for Garnish

Method of Preparation:
Mix all Ingredients, arrange in a bowl with Burrata on top and garnish with Crostinis.

Flatbread & Shrimp

CHILDREN’S RECIPE: Chickpea Roasted Tomato Purée with Grilled Flatbread
Grilled Flatbread:
Ingredients:
1 cup Warm Water 100F
½ oz Dry Yeast
2 cups Flour
1 tsp Sugar
1 tsp Salt
2 oz Olive Oil

Method of Preparation:
Mix the water and yeast together until diluted. Then add the flour, sugar, salt, and olive oil in to a mixing bowl. Mix for 4 minutes. Let rise for 20 minutes. Roll the dough out and rub with olive oil and place on grill. Grill both sides cross hatching making an “X” from the grill marks. You can buy pita bread or pizza dough ready to go.

Chickpea Roasted Tomato Purée:

Ingredients:
½ cup Olive Oil
6 Tomatoes, halved
2 cloves Garlic, chopped
4 sprigs Thyme, leaves
Salt, pepper to taste
1 can Chickpeas
½ cup Almonds
1 tsp Smoked Paprika
1 tsp Cumin
1 tbsp Sea Salt
1 cup Arugula
½ Lemon, halved and roasted

Method of Preparation:
First roast the tomatoes. Cut the tomatoes in half and toss with olive oil, garlic, thyme, salt and pepper. Put on a sheet pan. Roast at 350F for 10-15 minutes. Let cool. In a food processor put the chickpeas, almonds, half of the tomatoes, seasoning, sea salt and blend until smooth.  Place on plate, top with some chopped roasted tomatoes and a slice of Grilled Flatbread. Serve with arugula and drizzle with juice of the roasted lemon.

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FAMILY RECIPE: Grilled Shrimp with Chickpea Flatbread
Ingredients:
8 U/15 Shrimp
2 tsp Curry Powder
1 tsp Smoked Paprika
Sea Salt to taste
2 tbsp Olive Oil
1 cup Arugula
½ Lemon, halved and roasted
Grilled Flat Bread, from children’s recipe
Chickpea Roasted Tomato Purée, from children’s recipe
Roasted Tomatoes, sliced; from children’s recipe

Method of Preparation:
Mix seasoning and shrimp. You may grill shrimp or in a hot pan, roast no more than 2 minutes per side. Spread the Chickpea Roasted Tomato Purée over Grilled Flatbread with remaining chopped roasted tomatoes and shrimp. Top with arugula and drizzle with juice of the roasted lemon.

Soup & Risotto

CHILDREN’S RECIPE: Roasted Tomato Soup and Grilled Cheese
Roasted Tomatoes:
Ingredients:
6 Tomatoes, sliced
2 sprigs Thyme
3 cloves Garlic, chopped
Salt, Pepper to taste

Method of Preparation:
Season tomatoes with thyme, garlic, salt and pepper in olive oil, cook in oven at 350F for 10 minutes.

Roasted Tomato Soup and Grilled Cheese:
Ingredients:
8 small Buns, sliced
4 oz Butter
8 slices Gruyere Cheese
Roasted Tomatoes
¼ cup Water

Method of Preparation:
Butter the buns and toast in pan over low heat. Remove from heat, form sandwiches with the cheese and put back in pan to melt cheese. Add water to roasted tomato and puree into a soup. Put the soup in a cup and serve with the grilled cheese on the side.

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FAMILY RECIPE: Roasted Tomato Lobster Risotto
Ingredients:
2 Lobster Tails, blanched and chopped
2 tbsp Sea Salt
4 cups Water
2 cups Rice; Vialone Nano or any risotto variety
½ cup White Wine
½ cup Olive Oil
½ cup Onion, chopped
1 tbsp Garlic, chopped
1 cup Chicken Stock or Water
2 Roasted Tomatoes, chopped, from children’s recipe
1 cup Parmesan Cheese
1 tsp Rosemary, chopped

Method of Preparation:
Blanch lobster tails in salted water. To blanch rice, bring to a simmer in white wine and hot stock from lobsters, optional; cover and let sit.  Heat olive oil in pot, add onion, garlic then put the rice in and stir until the rice is covered with the olive oil. Add water, Roasted Tomatoes and lobster to rice. Add cheese and rosemary, stir and serve.

Pasta & Caprese Salad

CHILDREN'S RECIPE: Angel Hair with Tomato and Cilantro
Ingredients:
1 lb Angel Hair Pasta
2 cup Tomatoes, diced
3 tbsp Butter
Pinch of Cilantro, chopped
Pinch of Salt, Pepper
Pinch of Parmesan Cheese, grated

Method of Preparation:
Cook pasta in salted water. In a medium saucepot, add butter, tomatoes, cilantro, salt and pepper. Allow tomatoes to cook for a minute. Toss in pasta and cheese. Serve in bowls.

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FAMILY RECIPE: Panko Crusted Tomato with Burrata and Aged Balsamic
Ingredients:
2 Red Tomatoes, sliced
2 Yellow Tomatoes, sliced
Pinch of Salt, Pepper
3 tbsp Canola Oil for Pan Searing
1 ball Burrata Cheese
1 cup Flour
1 Egg
1 cup Panko Bread Crumb
3 tbsp Basil Pesto
Micro Arugula to garnish
1 tbsp Extra Virgin Olive Oil
2 tbsp Aged Balsamic

Method of Preparation:
Arrange sliced tomatoes on plates and season with salt and pepper. Bread with flour, egg and bread crumbs. Heat canola oil in a sauté pan, until medium hot. Carefully sauté tomatoes on both sides until golden brown. To serve, spread basil pesto on plate. Stack fried tomatoes with burrata cheese and top with micro arugula that is dressed with olive oil; finish plate with drizzle of aged balsamic.
 

Tomato Salad Two Ways

CHILDREN’S RECIPE: Tomato & Watermelon Salad
Ingredients:
3-4 Heirloom Tomatoes, in assorted colors; ¾” diced
1 Seedless Cucumber, peeled and ¾” diced
1 cup Seedless Watermelon, ¾” diced
1 Avocado, pitted and ¾” diced
3 tbsp Extra Virgin Olive Oil


Method of Preparation:
Alternate tomato, cucumber, watermelon and avocado on plate. Sprinkle with oil.

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FAMILY RECIPE: Tomato Basil Salad with Balsamic Dressing
Ingredients:
2 Tomatoes, sliced
4 oz Mozzarella Cheese, sliced
2 oz Shallot, sliced
2 oz Fennel, sliced
1 tbsp White Balsamic Vinegar
1 tbsp Extra Virgin Olive Oil
Basil, Mint to garnish

Method of Preparation:
Build salad with tomato and mozzarella slices, shallots and fennel. Drizzle oil and vinegar over salad and garnish with mint and basil.