Fritters & Pizza

CHILDREN’S RECIPE: Cheesy Corn Fritters
Ingredients:
2 ears Corn, kernels
2 Eggs
¾ cup Cornmeal
½ cup Flour
1 cup Cream Cheese
1½ cups Mozzarella Cheese, shredded
Salt to taste
4 Scallions, sliced; use green only
1 cup Panko Bread Crumbs
1 cup Grated Parmesan Cheese, grated
2 tbsp Olive Oil
½ cup Ranch Dressing

Method of Preparation:
Combine corn, eggs, cornmeal, flour, cream cheese and Mozzarella in a bowl and mix until smooth. Season with salt and scallions. Form small balls and roll in panko crumbs and parmesan. Add oil to a hot pan. When oil is hot, place balls in pan and press down lightly to form cakes. When brown on one side, flip and cook on the other side. Drain on paper towel. Plate and garnish with sliced scallions. Serve with ranch dressing for dipping.

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FAMILY RECIPE: Roasted Corn and Lobster Pizza
Ingredients:
1 Pizza Crust, pre-made
6 oz Boursin Cheese
1 ear Corn, roasted kernels
1 tbsp Butter
2.5 oz Lobster, poached
2 oz Gruyere cheese, shredded
4 sprigs Chives, sliced
1 tbsp Olive Oil

Method of Preparation:
In a pan, add butter and cook corn on the cob until brown. Keep watch, as corn will pop if it gets too hot. Cut kernels off of cob. Spread the Boursin on the pizza crust and top with corn, lobster and Gruyere cheese. Bake at 500F for 4-5 minutes. Remove from oven and finish with chives and olive oil.

Torte & Scallops

CHILDREN’S RECIPE: Easy Plum Torte with Whipped Cream
Ingredients:
¾ to 1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 tsp baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

Method of Preparation:
Heat oven to 350 degrees. Cream the sugar and butter in a bowl then add the flour, baking powder, salt and eggs and beat well. Spoon the batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. Allow to cool slightly and serve topped with Whipped Cream.

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FAMILY RECIPE: Sea Scallops with Stone Fruit Jam
Ingredients:
1 cup Red wine
1 Orange, juice and zest
2 tbsp Sugar
Small Piece Minced Ginger
6 each Black Plum/peeled and diced
1 each firm but ripe peach peeled and diced
2 firm but ripe Apricot Peeled and diced
Minced thai basil
Aged Balsamic

Method of Preparation:
Reduce the red wine, sugar, orange juice, & ginger by ½ then add fruit& cook until the moisture is out.  Add basil at the end. Sauté Large Sea Scallops. Plate on top of jam and finish with drizzle of balsamic.

Hummus & Pork Chops

CHILDREN’S RECIPE: Red Pepper and Lentil Hummus
Ingredients:
½ cup Lentils
1 cup Vegetable Stock
½ Orange, juiced
½ cup Lentil Stock, from boiling lentils
1 Red, Yellow or Green Bell Pepper, roasted

Method of Preparation:
Roast or grill pepper to char skin, cover with plastic wrap in a bowl and let rest for 10 minutes.  Remove skin, stem and seeds.  Place lentils into a small pot with vegetable stock and orange juice.  Bring to a boil and cook for 18 minutes or as specified on packaging. Drain lentils, reserve liquid and cool to at least room temperature.  Place pepper and lentils into a food processor and purée until smooth.  Add reserved, cooled stock to adjust consistency.  Serve with your child's favorite vegetable or other snack items. This tapenade may also be used as a condiment for a healthy sandwich.

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FAMILY RECIPE: Grilled Pork Chops with Roasted Baby Pepper Puttanesca
Ingredients:
2 chops Pork, 4 oz each
2 tbsp Oil
2 cups Baby Peppers, cored and halved
1 cup Cherry or Grape Tomatoes, halved
2 cloves Garlic, crushed
2 tbsp Olives, chopped
2 tsp Capers
2 tsp Basil, chopped
2 tsp Parsley, torn
Salt, Pepper to Taste

Method of Preparation:
Season pork chops with salt and pepper or any other desired seasoning.  Pan grill in hot oven for about 10 minutes until medium done. In a large hot pan, add the oil, then peppers and let cook for a minute; add tomatoes, garlic, olives, basil and parsley. Stir the mixture often with a wooden spoon and try to break up the tomatoes so it helps form a sauce.  Cook for 10 minutes over medium low heat. Serve under Pork Chops.

Soup & Striped Bass

CHILDREN’S RECIPE: Mushroom Soup with Cold Ricotta
Ingredients:
6 Shiitake Mushrooms, cubed
1 oz Porcini Mushrooms, sliced
½ Red Onion, sliced
1 clove Garlic, crushed
2 cups Water
1 oz Soy Sauce, low sodium
2 oz Ricotta Cheese

Method of Preparation:
In a hot saucepan, roast the mushrooms. Add the onions, garlic and cook until mushroom are golden brown. Then add the water and soy sauce. Bring to a boil and blend. Serve the soup in a bowl with a dollop of cold ricotta.

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FAMILY RECIPE: Striped Bass with Mushroom Soup and Roasted Mushroom Salad
Ingredients:
5 oz Striped Bass, skin on
6 Shitake Mushrooms, cubed
2 Asparagus, peeled and diced
1 Small Red Onion, diced
5 sprigs Parsley, chopped
1 oz Butter
2 oz Olive Oil
Salt to taste
Mushroom Soup, from children’s recipe

Method of Preparation:
In a hot pan add the olive oil, mushrooms and cook until golden brown. Add the asparagus and cook with mushrooms for a minute. Then onions. Place into a bowl and fold in butter and parsley. Season flesh side of bass, and sear skin side down in a hot pan until the flesh is almost white; then flip and finish quickly. Be sure your bass is very dry so it won’t stick and the desired crispiness will be achieved.  Plate over Mushroom Salad and top with Mushroom Soup as the sauce.

Succotash & Soup

CHILDREN’S RECIPE: Sweet Corn Succotash

Ingredients:
1 small Red Onion, diced
2 tbsp Unsalted Butter
1 Potato, diced
2 cups Corn
1 cup Chicken Stock
2 Tomatoes, diced
1 Lemon, juice of
Salt, White Pepper to taste

Method of Preparation:
If you chose fresh corn shave the corn off 2 cobs. In 1 tablespoon of butter, sweat the onions for a few seconds until they are translucent, add potatoes. Once the potatoes start to get soft, add the corn and the remainder of the butter. Add the stock and simmer on low heat until every ingredient is tender. Add the tomato, warm gently, season to taste with a squeeze of lemon, salt, pepper. Serve the finished succotash in a soup bowl.

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FAMILY RECIPE: Diver Harvested Scallops and Corn and Coconut Soup
Ingredients:
3 cups Corn
1 oz Butter
½ cup Onion, diced
1 clove Garlic
1 sprig Thyme
1 cup Chicken or Vegetable Stock
1 cup Chardonnay
1 cup Heavy Cream
1 qt Coconut Milk, unsweetened
1 tbsp Olive Oil
4 Scallops
Salt, Pepper to taste

Method of Preparation:
If you chose fresh corn shave the corn off 8 cobs. The cob may be used in the vegetable stock for this soup. Sweat the corn, onion and garlic in a heavy bottomed pan in the olive oil and butter for three minutes without color. Add the thyme and stir for two minutes. Cover with a lid, reduce the heat and cook for 5 minutes stirring occasionally. Add the wine and bring to a boil, simmer for 5 minutes until the wine is reduced by half. Add the cream, coconut milk and stock, return to a boil. Reduce the heat and simmer for a further 20 to 25 minutes until the corn is tender.

Season both side of the scallops and sear in a hot non-stick pan for 2 minutes, until they start to get brown; flip & cook for an addition minute, the scallops should be a little undercooked so they can continue cooking in the soup. Put soup in blender, start blending slowly, as soup is hot. Season with salt and pepper. Place a scallop in the center of the soup bowl & pour the hot soup into the bowl.

Puree & Salmon

CHILDREN’S RECIPE: Baby Food
Ingredients:
Red Delicious or Royal Gala Apples, any sweet variety
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Peel, core and dice apples. Place in boiling water for 8 minutes or until tender. Place 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 or nutmeg may be added as baby progresses.

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FAMILY RECIPE: Pan Seared Salmon over Apple Parsnip Purée
Ingredients:
3 Apples, peeled and sliced; portion julienned to garnish
1 Parsnip, peeled and sliced; portion julienned to garnish
2 cups Milk
4 fillets Salmon, 6 oz each
Salt, Pepper to taste
2 tbsp Olive Oil
1 tbsp Butter

Method of Preparation:
Place apples and parsnips into a pot with milk. Bring to a simmer and cook until soft. Pour this mixture into a blender and purée. Place back into pot to simmer. Season the salmon with salt and pepper. Heat oil in a hot pan to sear the salmon. Cook the salmon until golden brown. Spread purée onto a plate and top with salmon. Sauté julienned apples and parsnips in butter, season and garnish over salmon.

Puree & Bronzino

CHILDREN’S RECIPE: Baby Food
Ingredients:
Carrots
Olive Oil
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Cumin, Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Clean and peel carrots and remove stems; brush with olive oil. Place on a baking sheet and roast at 300F for 30 minutes. This will yield a stronger flavor and help baby’s palate develop. You may steam sliced carrots for a milder dish. Place in a food processor or blender and purée until smooth. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Cumin, cinnamon or nutmeg may be added as baby progresses.

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FAMILY RECIPE: Bronzino with Carrot Vichy
Ingredients:
4 sprigs Parsley, chopped
2 tbsp Leeks, sliced thin
2 tbsp Butter
1 whole Bronzino
Salt, Pepper to taste
2 tbsp Olive Oil
3 Carrots, sliced thin
1 tsp Dill
¼ cup Water
2 tbsp Coconut Nectar
½ Lemon, juice of

Method of Preparation:
Sweat parsley and leeks. Season the fish with salt and pepper. In a pan add butter, bronzino and top with parsley and leeks. Bake at 350F for 7-10 minutes. Place carrots in a pan with olive oil, salt, pepper, dill, water and coconut nectar. Cover with parchment paper and let them steam until soft. Spoon carrots on plate, top with the fish and drizzle with fresh lemon juice.

Funnel Cake & Avocado Toast

CHILDREN’S RECIPE: Tangerine Funnel Cake
Ingredients:
2 Egg Yokes
2 cups Milk
2 cups Flour
Pinch of Salt
1 tsp Baking Powder
1 tbsp Olive Oil
2 Egg Whites
1 Tangerine, supremed
Powdered Sugar to taste

Method of Preparation:
Whisk egg yolks and mix in two cups of milk, flour, a pinch of salt and baking powder. Whisk the egg whites in a bowl until stiff peaks form and fold into mixture. Pour the batter to form like a funnel cake into pan heated with oil and cook until golden brown. Top with tangerine slices and powdered sugar to serve.

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FAMILY RECIPE: Avocado Toast with Shrimp, Radish, Onion and Tangerine
Ingredients:
1 Small Loaf of Bread
1 Avocado
1 tsp Lime Juice
½ cup Arugula
2 tbsp White Onion, sliced
1 tbsp Radish, sliced
3 Shrimp, cooked and sliced
1 Tangerine, supremed
1 tbsp Olive Oil


Method of Preparation:
Slice bread and toast. Cut avocado and mix with lime juice. In a separate bowl, add Arugula, white onion, and radish. Cut shrimp in half and add to bowl with tangerine supremes. Add a little bit of oil and mix. Spread the avocado on the toast. Garnish the toast with the mixture from the bowl.