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.

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.

Soup & Lamb Chops

CHILDREN’S RECIPE: Strawberry Soup and Goat Cheese
Ingredients:
2 tbsp Olive Oil
1 Vidalia Onion, chopped
2 tsp Ginger, grated
2 tsp Lemongrass, chopped
1 Seedless Cucumber, diced
1 pt Strawberries, cored
1 cup Cranberry Juice
Pinch of Salt
Pomegranate Molasses to garnish
Goat Cheese to garnish

Method of Preparation:
In a pot, slowly cook the onion. Add ginger, lemongrass, cucumber, strawberries and cranberry juice. Bring to a boil, add salt and blend. Cool down. Serve in a bowl, drizzle with pomegranate molasses and top with goat cheese.

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FAMILY RECIPE: Strawberry Marinated Lamb Chops, Ramps and Asparagus
Ingredients:
Strawberry Soup, from children’s recipe
1 tbsp Tamarind Paste
¼ cup Champagne Vinegar
3 tbsp Pomegranate Molasses
3 Lamb Chops
4 oz Olive Oil
6 Wild Ramps
6 Asparagus Spears, trimmed and sliced
½ Lemon, roasted and juice of

Method of Preparation:
To make strawberry sauce, add tamarind paste, champagne vinegar and pomegranate molasses to Strawberry Soup and cook to blend. Marinated lamb chops in sauce overnight. In a hot pan add the olive oil, once hot, sear lamb chops continually turning until dark crust is obtained. To prep ramps, separate the bulb from the greens. Wash very well. Sauté the ramps with asparagus in oil. Plate and top with strawberry sauce and rack of lamb chops. Drizzle with the juice of a roasted lemon. 

Parfait & Cobbler

CHILDREN'S RECIPE: Blackberry Parfait with Honey, Granola and Greek Yogurt
Ingredients:
1½ cup Greek Yogurt, plain
1 cup Granola
1 tsp Honey
1 cup Blackberry Compote, from family recipe
     Reduced to ½ cup jam 

Method of Preparation:
Place the blackberry compote from the family recipe in a small saucepot and cook until reduced by half. Chill the blackberry jam completely. In your serving vessel put a one-inch layer of yogurt covering the bottom. Top with a few spoonfuls of the blackberry jam. Then a nice sprinkle of the granola. Finish with a light drizzle of local honey on the granola.

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FAMILY RECIPE: Blackberry and Brown Sugar Cobbler with Whipped Cream
Blackberry Compote:
Ingredients: 
4 cups Blackberries
1 tbsp Lemon, juice of
1 Lemon, zest
1 tbsp Vanilla Extract
½ cup Granulated Sugar

Method of Preparation:
Toss blackberries with lemon juice, zest, sugar and vanilla and let sit for 15-20 minutes at room temperature.

Almond Crumble:
Ingredients:
6 tbsp Butter, melted
1 cup Brown Sugar
1 cup Almonds, shaved
1 cup Flour Whipped Cream to garnish


Method of Preparation:
Add melted butter to the brown sugar and shaved almonds and mix together with wooden spoon. Slowly add the flour to the brown sugar mixture while mixing to make the crumble topping.  

Drain the blueberry compote and add them to your desired baking/serving dish reserving one cup for the children’s recipe. Top with a generous amount of the almond crumble. Bake at 375F for 12-15 minutes until golden brown and bubbly. Serve with a dollop of whipped cream.

Granola Bars & Tuna

CHILDREN’S RECIPE: Blueberry Flaxseed Granola Bars
Ingredients:
1¼ cup Quick Oats
½ cup Pumpkin Seeds, toasted
1 cup Crispy Rice Cereal
2 tbsp Flaxseeds
¼ cup Coconut Oil
¼ cup Honey
¼ cup Brown Sugar
1 tsp Cinnamon
¼ cup Blueberries, dried

Method of Preparation:
Cover blueberries with warm water in a small bowl for 5 minutes. Drain and pat dry with paper towel. Heat a very large non-stick frying pan over medium-high heat. Add oats and pumpkin seeds, stirring often, until lightly toasted, 4 to 5 minutes. Stir in crispy rice cereal and flaxseeds. Set aside.

Combine coconut oil with honey, brown sugar and cinnamon in a small saucepan and set over medium-high. Boil, stirring until sugar dissolves. Add oat mixture and blueberries.  Stir until well combined. Scrape into an 8 x 8-in. baking dish and smooth top with a spatula. Refrigerate until firm, about 1 hour. Cut into bars.

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FAMILY RECIPE: Mustard Thyme Crusted Tuna with Sun Dried Blueberry Jam
Ingredients:
2 Tuna Medallions, 6 oz each
2 tbsp Dijon Mustard
1 tbsp Thyme, chopped
1 tbsp Canola Oil
Salt, Pepper to taste
2 cups Blueberries, dried
1 large Shallot, minced
¼ cup Dry White Wine
½ Jalapeno, minced
½ cup Orange, juice of
1 tsp Orange, zest
¼ cup Honey

Method of Preparation:
For Blueberry Jam, combine blueberries, shallots, white wine, jalapeno, orange juice and zest, and honey and cook on low heat until berries are softened and reduced. Brush tuna with mustard, and rub with thyme, salt and pepper. Sear in a hot pan for 4-5 minutes until rare. Slice thick and garnish with jam.

Muffins & Tart

CHILDREN’S RECIPE: Blueberry Muffins
Blueberry Muffins:
Ingredients:
1 cup Quinoa Flour
1 Egg
3 tbsp Brown Sugar
2 cups Blueberries

Blueberry Compote:
Ingredients:
2 tbsp Sugar
2 tbsp Cornstarch
¼ cup Water

Method of Preparation:
Mix flour, egg and brown sugar to make muffin batter. Spoon batter to muffin divider and add blueberries. Bake at 350 degrees until the muffins are brown. It should take 10-12 minutes. Add sugar to hot pan; add blueberries, cornstarch and water to make your compote. Place muffins on a plate and add your blueberry compote.

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FAMILY RECIPE: Blueberry Lemon Tart
Ingredients:
6 Tarts (store bought)
3 tbsp Brown Sugar
1 tbsp Lemon, juice of
2 tbsp Lemon, zest
2 tbsp Cornstarch
¼ cup Water
3 tbsp Butter
Blueberry Compote, from children’s recipe

Method of Preparation:
To make lemon custard, in a hot pan add brown sugar, lemon juice and zest, cornstarch, and water. Then add butter. Add spoon full of lemon custard to tarts and top with blueberry compote. Chill and serve.

Soup & Prawns

CHILDREN’S RECIPE: Strawberry Soup with Crispy Goat Cheese
Ingredients:
½ cup Champagne Vinegar
¼ cup Sugar
½ cup Pomegranate Juice
½ cup Onion, minced
1 cup Strawberries, sliced

Method of Preparation:
Over a medium heat, add sugar and champagne vinegar. When sugar melts, add pomegranate juice, onion and strawberries. When the strawberries are soft put into a blender. Blend to a smooth consistency and return to original pot and put back on low heat. 

Crispy Goat Cheese:
Ingredients:
1 block Goat Cheese, ¼” diced
1 Egg
½ cup Potato Starch
1 tbsp Baking Soda
2 tbsp Club Soda
¾ cup Olive Oil

Method of Preparation:
Cut the goat cheese into ¼” pieces. In a bowl combine, cornstarch, baking soda, and egg, mix. Add club soda for a tempura batter. Tip cheese into batter and pan fry in oil until brown. Pour the soup into a bowl and top with cheese to serve.

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FAMILY RECIPE: Strawberry Glazed Prawns and Brussels Sprout Slaw
Strawberry Glazed Prawns:
Ingredients:
8 Shrimp, deveined with tails
3 tbsp Olive Oil
Strawberry Soup, from children’s recipe

Method of Preparation:
Place shrimp on wooden skewers, 4 on each. Heat oil in a pan and once hot, add shrimp and cook for 2 minutes on each side. Remove shrimp from pan and set aside. Keep pan on the heat until its hot. Once it is hot, remove the pan from the heat and pour in a coating of the strawberry soup. This will cause a sizzling action, immediately place shrimp back in pan. Put the pan back onto medium heat. Baste shrimp in the glaze 2 minutes on each side. Remove from pan and place on slaw.

Brussels Sprout Slaw:
12 Brussels Sprouts, shredded
¼ cup Champagne Vinegar
¼ cup Extra Virgin Olive Oil
Pinch of Salt, Pepper
¼ cup Pine Nuts, toasted
2 tbsp Parmesan Cheese, grated


Method of Preparation:
Combine oil, vinegar, salt and pepper to make vinaigrette. Mix with shredded brussels sprouts.   Garnish with parmesan cheese and pine nuts. Top with shrimp skewers and strawberry glaze.