Noodles & Salmon

CHILDREN’S RECIPE: Broccoli Heart Noodles with Cherry Tomato Sauce
Ingredients:
2 Broccoli Hearts, peeled and shredded
2 pints Cherry Tomatoes, halved
1 Shallot, diced
1 clove Garlic
5 leaves Basil, torn
Parmesan Cheese to garnish
Salt, Pepper to taste

Method of Preparation:
Peel the broccoli hearts and shred to make noodles. Blanch in salted water until tender. In a hot pan, cook tomatoes, shallots and garlic in olive oil until tomatoes begin to break down and become pulpy, mash ingredients. Add freshly torn basil leaves, season with salt and pepper and garnish with cheese to serve.

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FAMILY RECIPE: Grilled Salmon with Baby Potatoes and Broccoli Pesto
Ingredients:
1 fillet Salmon, 7 oz
½ tbsp Togarashi
1 tsp Salt
1 tbsp Olive Oil
2 cups Broccoli Florets, blanched
½ cup Macadamia Nuts
½ cup Parmesan Cheese
1 Lime, juice of
1 clove Garlic, chopped
¼ cup Olive Oil
¼ cup Water
Sea Salt, Ground Pepper to taste
2 cups Baby Potatoes
1 sprig Rosemary
1 Bay Leaf
2 tbsp Olive Oil
Pinch of Togarashi
1 tbsp Butter
Salt, Pepper to taste

Method of Preparation:
Season salmon with togarashi and salt; sear in a hot pan. Then cook in oven at 350F for 7-8 minutes. Blanch the broccoli in salted boiling water and cool in an ice bath.  Place the broccoli in a blender with nuts, lime juice, garlic and cheese, puree until smooth.  Slowly add the oil and water until a paste forms, season. Blanch the potatoes in water until just fork tender.  Transfer cooked potatoes to a fry pan and cook with the rosemary, bay leaf, togarashi and olive oil. Season and let cook until golden brown, finish with butter. Top salmon with pesto; serve with potatoes.

Muffins & Crab Gremolata

CHILDREN’S RECIPE: Broccoli, Cheddar and Turkey Bacon Corn Muffins
Ingredients:
1 box Corn Muffin Mix, and needed ingredients per box
½ lb chopped Broccoli Florets, blanched
4 oz Cheddar Cheese, shredded 
4 oz Turkey Bacon, diced and cooked
Honey Sea Salt Butter

Method of Preparation:
Mix muffins according to package directions. Add cooked broccoli, cheese and diced bacon. Bake in well-greased muffin tins at 325F for 16 - 20 minutes. Allow cooling slightly. Mix butter with honey and sea salt for topping.

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FAMILY RECIPE: Pan Charred Broccoli with Crab Gremolata and Aioli
Ingredients:
1 lb Broccoli, sliced in half with stems attached and blanched
5 cloves Garlic, roasted
2 Shallots, minced
6 Anchovies, chopped
1 Lemon, zested
¼ cup Capers
1/3 lb fresh Jumbo Lump Crabmeat (or can of Tuna)
¼ cup Garlic Mayonnaise/Aioli
Flat Leaf Parsley, rough chopped
¼ cup Parmesan Cheese, grated

Method of Preparation:
Saute broccoli in butter, season with salt and pepper until lightly browned on both sides and starting to soften. Add roasted garlic cloves, shallots, anchovy, lemon zest, and capers. Heat crabmeat to other side of broccoli pan to warm through with flavors. Dress plate with garlic mayonnaise and top with broccoli and crabmeat. Garnish with parsley and parmesan cheese.

Oatmeal Pilaf & Short Ribs

CHILDREN'S RECIPE: Kid-Friendly Oatmeal Pilaf
Ingredients: 
2½ cups Steel Cut Oats

Method of Preparation:
To make quick Steel Cut Oatmeal, add boiling water to a bowl of steel cut oats, seal for a few hours.

Oatmeal Pilaf:
Ingredients:
1 tbsp Butter
½ small Onion, chopped
½ cup Broccoli, chopped
Salt, Pepper to taste
1 Carrot, julienned
½ cup Sweet Peas, frozen
2 cups Chicken Stock
1 cup Water
1 cup Steel Cut Oatmeal
2 tsp Parmesan Cheese, grated

Method of Preparation:
In 3-quart saucepan, heat butter over medium heat. Add onions, cook until softened. Add broccoli, salt, pepper, carrot, peas, stock and water; heat to boiling. Gradually stir in oatmeal. Reduce heat and simmer. Remove pilaf from heat. Stir in Parmesan and a bit more butter, season to taste.

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FAMILY RECIPE: Oatmeal Risotto with Beef Short Rib
Ingredients:
4 tbsp Butter  
½ small Onion, chopped   
Kosher Salt, Cracked Black Pepper to taste  
1½ cup Steel Cut Oatmeal
2 cups Chicken Stock
¼ cup Basil Leaves, torn
½ cup Parmigiano-Reggiano Cheese, grated
2 tbsp of Truffle Oil
4 cuts Braised Beef Short Ribs, 5 oz each

 
Method of Preparation:
Heat 2 tbsp butter in a pot over medium-high heat. Add the onions and salt, sauté until soft. Add oatmeal and chicken stock. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water if needed. Add basil, cheese, truffle oil and stir. Season with to taste. Reheat braised short rib in pan with 2 tbsp butter. Plate over risotto.