Pies & Grilled Cheese

CHILDREN’S RECIPE: Blueberry and Peach Hand Pies
Ingredients:
1 cup Blueberries
1 cup Peaches, peeled and diced
2 tbsp Powdered Sugar
Pinch of Cinnamon
2 tbsp Corn Starch
2 Pie Crusts, pre-made
1 Egg
2 tbsp Turbinado/Sugar in the Raw Sugar
1 cup Whipped Cream

Method of Preparation:
Mix berries, powdered sugar, cinnamon and corn starch together and set aside. Cut the pie shell in half and place filling inside. Crimp edges together roughly, coat with an egg wash and turbinado sugar. Bake at 350F for 10-15 minutes. Top with whipped cream to serve.

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FAMILY RECIPE: Open-Faced Grilled Cheese with Blueberries, Tomatoes and Brie
Ingredients:
1 cup Heirloom Tomatoes, diced
1 cup Blueberries
Rosemary Syrup
Salt, Pepper to taste
6 slices Baguette Bread
2 tbsp Butter
6 slices Brie Cheese
½ cup Arugula
1 tbsp Extra Virgin Olive Oil

Method of Preparation:
Combine the tomatoes and blueberries and toss with a rosemary syrup made of sugar, water and toasted rosemary. In a large pan, grill the bread in butter and top with the cheese. Place in the oven to melt the cheese. Put pan back on stove and add blueberry mixture. Remove from pan and top with arugula tossed in olive oil.

Salad & Salmon

CHILDREN’S RECIPE: Orange Salad
Ingredients:
3 Oranges, supremed
1 Cucumber, peeled and chopped
1 cup Yogurt

Method of Preparation:
Combine the orange supremes, cucumber and yogurt. Serve in hollowed out oranges.

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FAMILY RECIPE: Pan Seared Salmon, Cucumber Salad and Orange Glaze
Pickling Brine:
Ingredients:
1 cup Champagne or White Wine Vinegar
1 cup Sugar
1 cup Water

Method of Preparation:
Heat all ingredients in a pot, let cool.  

Pan Seared Salmon, Cucumber Salad and Orange Glaze:
Ingredients:
2 tbsp Olive Oil
1 tbsp Sea Salt
2 fillets Salmon, 6 oz
1 cup Orange Juice
1 cup Pickling Brine
1 Cucumber, peeled and sliced
4 cups Baby Lettuce; Arugula, Chrysanthemum and red mustard or any variety
2 Oranges, supremed

Method of Preparation:
Heat olive oil in a cast iron pan. Season salmon on one side, place in hot pan. Sauté salmon on all four sides and remove from heat. Cover cucumbers in Pickling Brine. To make glaze, heat orange juice in pan; reduce by half. Drizzle orange glaze on plate, add cucumbers, lettuce and orange supremes. Place the salmon on top and serve.

Canape & Salmon

CHILDREN’S RECIPE: Eggplant Canape
Eggplant Purée:
Ingredients:
2 Eggplants, halved lengthwise
¼ cup Extra Virgin Olive Oil
1 clove Garlic
½ tsp Curry Powder
Salt to taste
½ cup Parmesan Cheese, grated

Method of Preparation:
Rub eggplant with olive oil, lay sliced side down on a greased sheet with garlic. Roast at 400F for 5 minutes (or until the eggplant pulls easily off from the skin with a spoon). Scoop out the inside of eggplant with a spoon into a bowl. Smash the eggplant and roasted garlic with a fork. Add curry powder and season with salt. Add cheese.

Eggplant Canape:
Ingredients:
1 Eggplant, sliced
½ cup Flour
2 Eggs
½ cup Breadcrumbs

Method of Preparation:
When cooking eggplant, soak in salt water for half an hour, to take out the bitterness. Slice the eggplant into coins and dry with a paper towel. Next, dredge in flour, egg and breadcrumbs. In a hot pan, heat the oil and sauté the eggplant until golden brown. Set aside on a towel. Top canapé with eggplant purée to serve.

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FAMILY RECIPE: Black Pepper and Coriander Salmon with an Eggplant Purée and Arugula Salad
Ingredients:
2 tbsp Olive Oil
3 fillets Salmon, 5 oz each
3 tbsp Cumin
1 tbsp Salt
3 tbsp Ground Black Pepper
1 cup Eggplant Purée, from children’s recipe
1 cup Cucumber, peeled and diced
½ cup Dill, chopped
½ cup Crème Fraîche
1 cup Baby Arugula
1 Lemon, halfed and sautéed

Method of Preparation:
In a pan, heat olive oil over medium-high heat, until hot and shimmering. Season salmon generously with the cumin, salt and black pepper. Cook over medium-high heat for 3-4 minutes without moving, until golden and crisp. Flip salmon and cook until desired doneness. In the same pan as the salmon, add the lemon, face down and cook until roasted. In a separate bowl, combine the eggplant purée, cucumbers, dill and crème fraîche. Place salmon on plate over the mixture, add arugula and squeeze roasted lemon juice over top.

Crêpes Two Ways

CHILDREN RECIPE: Turkey, Cheese and Avocado Mousse Crêpes
Ingredients:
2 Eggs
1 Yolk
½ cup Flour
1 tbsp Sugar
2 tbsp Butter
¼ cup Chives, chopped
2 Avocados, pitted and sliced
3 tbsp Sour Cream
1 Lime, juice of
Salt to taste
3 oz Turkey, sliced
2 oz Cheese, sliced
Arugula to taste

Method of Preparation:
Crêpes
Whisk yolks, eggs, flour, sugar together, add butter and chives whisk until smooth. Fry in high heat pan, flip when edges are brown.

Avocado Mousse:  Put avocado, sour cream, lime juice and salt into food processor.

Spread mousse over crêpe, add turkey, arugula and cheese.Fold crêpe and serve. You may heat in oven at 350F to melt cheese.

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FAMILY RECIPE: Smoked Salmon, Pickled Red Onion, Arugula and Avocado Mousse Crêpes
Mousse Crêpes  
Ingredients:
Crêpes, from children’s recipe
Avocado Mousse, from children’s recipe
4 oz Smoked Salmon
½ cup Pickled Red Onion
4 sprigs Dill
Arugula to taste
 

Method of Preparation:
Spread mousse over crêpe; add smoked salmon, pickled onion, arugula and dill. Roll crêpe and slice sushi style.