Smoothie & Granola

CHILDREN’S RECIPE: Banana, Chocolate Chip Smoothie
Ingredients:
2 Bananas, peeled and chopped
1 cup Ice
¼ cup Chocolate Chips
3 tbsp Yogurt, plain
½ pt Milk

Method of Preparation:
Put all ingredients in a blender; start with a few pulses to break up the ice, then blend until smooth. Serve in a chilled glass.

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FAMILY RECIPE: Maine Wild Blueberry & Banana Granola
Ingredients:
Banana Chips:
1 Banana, peeled and sliced thin  

Method of Preparation:
Put thinly sliced bananas on a baking sheet. Bake at 200F for 30 minutes.

Banana Granola:
Ingredients:
4 cups Bran Flakes, unsweetened
2 cups Wild Maine Blueberries, frozen
2 cups Unsalted Almonds, sliced
2 cups Rolled Oats
½ cup Maple Syrup
1 tbsp Cinnamon
1 Banana Chips, whole and crushed

Method of Preparation:
Preheat the oven to 200F. In a very large bowl, combine all the ingredients. Add crushed banana chips and mix well with a wooden spoon until thoroughly combined. Transfer the mixture to baking sheet and bake for 20 minutes.

After 20 minutes, stir the granola and open the oven door by about 6” to allow steam to escape and the granola to dry. Continue baking with the door ajar for 1 hour more, stirring every 20 minutes to ensure even baking. The granola is done when it is no longer damp but slightly chewy. Remove the granola from the oven and cool on the baking sheet. Plate and garnish with banana chips.

Polenta Fries & Hummus

CHILDREN’S RECIPE: Pumpkin Polenta Fries
Ingredients:
3 cups Vegetable Broth
1 cup Polenta
1 tbsp Butter
1 cup Pumpkin Purée, canned
1 cup Mozzarella and Cheddar Cheese, shredded
Pinch of Salt, Pepper
3 tbsp Polenta; for dusting
2 tbsp Canola Oil

Method of Preparation:
Heat broth and slowly add polenta, add butter, salt, pepper and cook until almost completely dry. Fold in pumpkin purée and cheese. Season with salt and pepper. Spread out on a cookie sheet tray. Allow cooling to room temp. Cut into ½” fries and roll in polenta. Sauté in a pan with canola oil, add butter to pan to brown. Dry on paper towel. Serve with dip of choice.

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FAMILY RECIPE Pumpkin Hummus
Ingredients:
1½ cup Chickpeas
1 cup Pumpkin Purée, canned
2 tbsp Tahini
2 cloves Garlic, sliced
Pinch of Cumin
Pinch of Zaatar Spice
2 tbsp Extra Virgin Olive Oil

Method of Preparation:
Blend all ingredients Add oil slowly while blending for a smooth hummus. Put in serving bowl, top with olive oil and herbs. Serve with pita bread.

Corn Pancakes & Shrimp Salsa

CHILDREN’S RECIPE: Multigrain Corn Pancakes with Kettle Corn Sunflower Butter
Ingredients:
2 cups Multigrain Complete Pancake Mix
½ cup Soda Water
1 cup Corn
4 oz Butter
1 tsp Dark Brown Sugar
Pinch of Cinnamon
Heavy Pinch of Coarse Salt

Method of Preparation:
Make Sunflower Butter for pancakes and garnish, whip butter with, coarse salt and brown sugar. Sauté corn in a pan with a bit of sunflower butter season with cinnamon, salt and brown sugar. Butter for garnish. Make pancakes per box instructions, use soda water instead of water. Add sautéed corn. Stack pancakes, garnish with Kettle Corn Sunflower Butter and maple syrup.

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FAMILY RECIPE: Grilled Corn, Shrimp and Edamame Salsa
Ingredients:
3 ears Corn, unshucked
1 Sweet Onion, peeled and minced
1 Poblano Pepper, roasted and diced
1 Red Pepper, roasted and diced
2 cups Edamame, blanched
¼ cup Extra Virgin Olive Oil
2 tbsp Lemon Juice
3 tbsp Sherry Vinegar
1 tsp Smoked Paprika
½ tsp Cumin, ground and toasted
3 sprigs Parsley, chopped
Pinch of Salt, Pepper
2 cups Shrimp, cooked

Method of Preparation:
Place corn on a hot grill and cook on all sides. Allow cooling, shuck and cut off the cob. Toss with remaining ingredients. Serve at room temperature.