Paletas & Salad

CHILDREN’S RECIPE: Blackberry and Coconut Paletas (Popsicle)
Ingredients:
1 cup Coconut Milk
1 cup Blackberries
2 tbsp Simple Syrup
¼ cup Sweetened Condensed Milk

Method of Preparation:
Blend coconut milk, blackberries and syrup in a blender until smooth.  Place in molds and freeze. Drizzle with sweetened condensed milk.

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FAMILY RECIPE: Goat Cheese Salad with Blackberries and Membrillo (Quince Paste)
Quince Vinaigrette:
Ingredients:
½ cup Blackberries
¼ cup Quince Paste (Membrillo)
½ cup Fresh Orange Juice
½ cup Champagne Vinegar
1 cup Extra Virgin Olive Oil
Salt, Pepper to taste

Goat Cheese Salad:
Ingredients:
1 Medallion Cana de Cabra (Spanish Goat Cheese), 4 oz
8 oz Arugula or similar green
¼ cup Quince Paste (Membrillo)
¼ cup Gooseberries, halved
¼ cup Blackberries
¼ cup Marcona Almonds, chopped
Salt, Pepper to taste

Method of Preparation:
For the Quince Vinaigrette, pulse berries, membrillo, orange juice and champagne vinegar in a blender; add extra virgin olive oil and combine until smooth. Season to taste. In a hot non-stick pan, cook goat cheese until caramelized and crispy on the bottom. Flip and remove from heat. In a mixing bowl, combine arugula, membrillo, gooseberries, blackberries and almonds. Dress lightly in vinaigrette and season to taste. Plate, top with crispy goat cheese and garnish with berries.

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.

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 & Pudding

CHILDREN’S RECIPE: Baby Food
Ingredients:
Bananas
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Dates/Prunes, puréed; to assist digestion
Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Peel and purée bananas on a plate by mashing them down with a fork. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Popsicle sticks may be added so bananas can be a natural teether. Adding puréed dates/prunes will remedy constipation. Cinnamon or nutmeg may be added as baby progresses.

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FAMILY RECIPE: Mason Jar Banana Pudding
Ingredients:
3 Bananas, halved
½ cup Walnuts
2 tbsp Pomegranate Molasses
1 cup Sugar
¼ cup Flour, sifted
¼ tsp Salt
2 ¾ cups Milk
4 Egg Yolks
2 tsp Vanilla
3 tbsp Unsalted Butter, melted
1 dozen Sugar Cookies and Graham Cracker Cookies

Method of Preparation:
In separate pans, sauté bananas and walnuts in pomegranate molasses. In a saucepan, combine dry ingredients and gradually whisk in milk. Place over medium heat, cook for 8-12 minutes while stirring, until a creamy consistency is reached and bubbles form. Continue to cook, stirring constantly, for 2 minutes more. Drizzle the mixture into egg yolks, while whisking vigorously, until combined. Pour mixture back into saucepan and place over medium heat. Cook for 2 minutes, stirring constantly. Remove from heat. Mix in melted butter and vanilla. Layer cookies, caramelized bananas, walnuts and pudding in mason jars.

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.

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.

Mac n' Cheese & Bisque

CHILDREN’S RECIPE: Carrot Mac n’ Cheese
Ingredients:
4 oz Elbow Noodles
4 oz Carrot Bisque, from family recipe
2 oz Goat Cheese
Panko Bread Crumbs to garnish


Method of Preparation:
Put cooked noodles in a steel bowl, on low heat. Add goat cheese and carrot a purée. Mix well. Serve in a bowl and dust the top with panko bread crumbs.

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FAMILY RECIPE: Ginger and Carrot Bisque, Crispy Goat Cheese
Ingredients:
2 lbs Carrots, peeled and diced
2 qts Water
3 tbsp Olive Oil
4 Shallots, chopped
1 Onion, chopped
1 tbsp Ginger, sliced
4 Scallions, white section only, sliced
4 Garlic Gloves, minced
4 oz Unsalted Butter

Method of Preparation:
Bring carrots to a boil. In a four-quart pot cook olive oil, shallots, onion, ginger, white of the scallions and garlic. Add water from carrots as vegetable stock. Then add carrots and cook until tender. Purée while adding butter.

Crispy Goat Cheese:
Ingredients:
4 oz Goat Cheese
4 oz Flour
2 Eggs, whisked
2 cups Panko Bread Crumbs
2 cups Olive Oil

Method of Preparation:
In three bowls, one each for flour, egg and bread crumbs. Cut the goat cheese into ¼” pieces. Dredge them in the flour, egg and last the bread crumbs. Bring the olive oil up to 300F and fry the goat cheese until crispy. Pour the bisque in to a bowl and top with cheese.

Puree & Scallops

CHILDREN’S RECIPE: Baby Food
Ingredients:
Peas
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Mint Leaves, Parsley, Dill or Garlic Powder to taste; as baby’s palate develops

Method of Preparation:
Place peas in a steaming basket over boiling water. Cover pot and steam for 5-15 minutes; depending on the age of your baby, longer in the early stages of eating. Purée peas in a food processor or blender; using some of the steamed water until smooth. You may also add breast milk or formula to give it more of a creamy consistency. May be stored in refrigerator or freezer. Mint leaves, parsley, dill or garlic powder may be added as baby progresses.

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FAMILY RECIPE: Scallops over Bacon, Mushrooms, Rice, Peas & Mint
Ingredients:
1 tbsp Vegetable Oil
8 Sea Scallops, dried
Salt, White Pepper, to taste
1 tbsp Butter
2 sprigs Thyme
1 tsp Lemon, juice of
2 tbsp Vegetable Oil
1 cup Onion, julienned
½ cup Button Mushrooms, sliced and sautéed
½ cup Oyster Mushrooms, sliced and sautéed
2 cups Peas, blanched
2 tbsp Bacon Lardons, rendered
1 cup Rice, cooked
1 tbsp Mint Leaves, sliced
Salt, Pepper to taste
½ cup Pea Tendrils, to garnish; optional

Method of Preparation:
Over high heat, place a heavy bottom sauté pan and add the vegetable oil to it. Once the oil reaches smoke point, season the scallops with salt and white pepper and place the scallops seasoned side down into the oil. Return to smoke point, reduce heat and sear until golden brown. Add the butter, thyme and lemon juice. Lightly season the scallop again and then flip. Turn the heat off and let the scallops ride until desired doneness.

Sauté onions in oil over medium heat until translucent and tender. Next add the mushrooms, peas, and bacon. Sauté for 2 minutes and add the rice. Sauté until all ingredients are tender and finish with mint leaves and garnish with pea tendrils. Season to taste and serve immediately.