Fries & Pad Thai

CHILDREN’S RECIPE: Zucchini Fries
Ingredients:
3 cups Blended Canola/Olive Oil
1 Zucchini, peeled and cut ¼” sticks
2 cups Flour
4 Eggs
2 tbsp Water
2 cups Panko Breadcrumbs
2 tbsp Parmesan Cheese, grated; to garnish

Method of Preparation:
Pour enough oil into a large frying pan to reach a depth of 1 inch. Heat the oil over medium heat until a deep-fry thermometer registers 350F. Whisk eggs with water in a bowl. Place flour and breadcrumbs on separate dishes. Dip zucchini in flour, then egg wash, coating evenly; allowing any excess egg wash to drip off. Then dip in breadcrumbs twice. Fry zucchini sticks in hot oil rotating frequently until golden brown, about 3 minutes. Use a slotted spoon and transfer to paper towels to drain. Plate, garnish with cheese and serve.

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FAMILY RECIPE: Zucchini Pad Thai, Carrot, Ginger, Cucumber, Radish, Toasted Almonds
Ingredients:
2 tbsp Olive Oil
1 cup Zucchini, julienned
1 cup Carrot, julienned
½ cup Cauliflower, chopped
1 tbsp Ginger, chopped
1 tbsp Garlic, chopped
1 tbsp Scallions, chopped
2 tbsp Shallots, chopped
1 Egg White
¼ cup Fish Sauce
¼ cup Rice Wine Vinegar
1 cup Rice Noodles
1 tbsp Almonds, toasted
¾ cup Mushroom/Vegetable Stock
Salt, Pepper to taste
2 tbsp Cilantro to garnish
Pea Shoots to garnish
2 Scallions, sliced thin; to garnish
2 tsp Lemon, juice of
¼ cup Cucumber, peeled and sliced thin; to garnish
½ cup Daikon Radish, sliced thin; to garnish
½ cup Black Radish, sliced thin; to garnish

Method of Preparation:
No soaking is necessary for fresh rice noodles. Just blanch the noodles 1-2 minutes in boiling water to soften them, then drain. Refresh with cool water and drain again. Set aside. For dried rice noodles, put the noodles into a bowl and cover with boiling water. Soak for 1-5 minutes or until they are soft, then drain. Refresh with cool water and drain again. Set aside.

In a pan, heat olive oil over medium-high heat, until hot and shimmering. Add zucchini and carrots, cook, stirring frequently about 3 minutes. Add par-cooked cauliflower season with salt and pepper, cook, stirring frequently about 2 minutes. Add the ginger, garlic, scallions, shallots, egg white, fish sauce and rice wine vinegar. Cook, stirring frequently about 3 minutes. Add rice noodles, almonds, stock and season with salt and pepper. Add cilantro, pea shoots, scallions and lemon juice; stir until combined, remove from heat. Plate and garnish with cucumber and radish.

Zucchini Pancakes Two Ways

CHILDREN’S RECIPE: Potato and Zucchini Pancakes with Chive Sour Cream
Ingredients:
1 Zucchini, shredded
1 Potato, shredded
4 tbsp Olive Oil
4 tbsp Sour Cream
Chives to taste

 
Method of Preparation:
Combine shredded zucchini and potato, drain and squeeze water out, mix together.  Shape into patty and fry in oil, flip when edges brown.  Drain oil out in paper towel, top with chive sour cream.

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FAMILY RECIPE: Potato and Zucchini Pancakes with Shaved Zucchini and Squash Salad
Ingredients:
½ cup Baby Zucchini, sliced
½ cup Summer Squash, sliced
5 Cherry Tomatoes, halved
2 tbsp Onion, sliced
2 tbsp Radish, sliced
2 tbsp Pistachios
4 tbsp Pesto
1 tsp Lemon Juice
1 tsp Sherry Vinegar
Pinch of Chives
2 tbsp Olive Oil
Salt, Pepper to taste
Potato & Zucchini Pancakes, from children’s recipe

Method of Preparation:
Mix sliced baby zucchini, summer squash, cherry tomatoes, onion, radish, pistachios, pesto, lemon juice, sherry vinegar, pepper, chives and oil.  Add salt to break down moisture.  Toss until ingredients are evenly mixed.

Cucumber Soup & Tempura Oysters

CHILDREN’S RECIPE: Chilled Cucumber Soup with Crispy Zucchini
Ingredients:
1 Seedless Cucumber, sliced
½ cup Honeydew Melon, chopped
1 Zucchini, cut into sticks
Tempura Batter, from family recipe

Method of Preparation:
Purée the melon and the cucumber. Place in a bowl. Cut the zucchini into sticks. Mix the ingredients to make the tempura batter. With the tempura batter dredge the zucchini and fry until crispy and use as a garnish for the cold soup.

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FAMILY RECIPE: Cucumber Salad with Tempura Oysters
Cucumber Salad:
Ingredients:
1 Seedless Cucumber, sliced
3 Red Radishes, sliced
2 Scallions, sliced
¼ cup Cilantro
1 oz Pea Tops

Salad Dressing:
Ingredients:
1 Chili Pepper
1 tbsp Garlic, chopped
¼ cup Vinegar
¼ cup Sugar
½ cup Fish Sauce
1 Lime, juice of

Method of Preparation:
Slice the cucumber into very thin coins, place in a bowl with the scallions, cilantro, radish, pea tops and mix with dressing.

Tempura Batter:
Ingredients:
½ cup Club Soda
½ cup Potato Starch
2 Eggs
½ tsp Baking Powder

Tempura Oysters:
Ingredients:
9 Oysters
½ cup Soybean Oil
½ cup Seaweed Salad

Method of Preparation:
Shuck the oysters, keep the shells. Place the shucked oyster in a bowl. Dredge the oyster in the tempura batter twice and place in hot soybean oil to cook. Do not cook too long. Drizzle plate with Cucumber Soup, top with Cucumber Salad, rest oyster shells on top and fill with seaweed salad and Tempura Oysters.

Tots & Noodles

CHILDREN'S RECIPE RECIPE: Zucchini and Cheese Tots
Ingredients:
2 cups Zucchinis, grated
½ cup Panko Bread Crumbs
2 Eggs
1 tsp Garlic Powder
½ tbsp  Parsley, chopped
½ cup Pecorino Cheese, grated
Salt, Pepper to taste
1 tbsp Light Olive Oil

Method of Preparation:
Squeeze grated zucchini in a towel to drain of all water. Mix with panko bread crumbs, eggs, garlic powder, parsley, and cheese. Season with salt and pepper. Spread oil on baking sheet. Use a tablespoon to form oval shaped tots and bake at 400F for 8 minutes or until brown.

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FAMILY RECIPE: Zucchini Noodles
Ingredients:
8 Cremini Mushrooms, destemmed and halved
2 tbsp Extra Virgin Olive Oil
¼ Red Onion, julienned
¼ clove Garlic, sliced
2 tbsp Butter
2 Zucchinis, turning sliced into noodles
2 tbsp Parsley, sliced
2 tbsp Basil, sliced
3 tbsp Parmesan Cheese, grated fine, to garnish
1 tbsp Olive Oil
Salt, Pepper to taste

Method of Preparation:
Sauté mushrooms in oil, add onion, garlic and cook until onions are soft. Add butter to pan and melt. Add zucchini noodles, parsley and basil and quickly sauté for about 1 minute. Remove from the heat, toss in olive oil, salt and pepper. Serve noodles in bowl, top with mushroom and grated cheese.