Fritters & Salmon

CHILDREN’S RECIPE: Turnip Potato Fritter
Ingredients:
¼ cup Turnips, grated
¼ cup Potatoes, grated
Pinch of Salt
2 Eggs
¼ cup Milk
1 tbsp Baking Powder
Pinch of Pepper
1 cup Flour
4 tbsp Oil
Arugula to garnish

Method of Preparation:
Take shredded potato and turnip and season with salt. Toss. Place on a kitchen towel and squeeze to drain the moisture. Place into a bowl with two eggs and whisk. Combine with milk and baking powder. Add salt, pepper and flour, stir. Drop tablespoons of batter into frying pan of hot oil. Cook until the fritters are golden brown. Serve on a bed of arugula.

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FAMILY RECIPE: Salmon with Turnips, Bacon and Swiss Chard
Ingredients:
4 oz Salmon
2 tbsp Olive Oil
Salt, White Pepper to taste
1 tsp Lemon Juice
½ cup Baby Turnips, sliced in half
4 tbsp White Onion, sliced
1 Shallot, sliced
¼ cup Bacon, chopped
¼ cup Swiss Chard, chiffonade/sliced

Method of Preparation:
Season salmon on one side with white pepper and salt. Place seasoned side down in pan. In another pan cook baby turnips, white onion and shallots. Add swiss chard and bacon bits to the pan. Once salmon is cooked ¾ of the way through, flip, add a little bit of lemon juice and baste. Plate salmon and turnips.

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.

Hummus & Hash

CHILDREN’S RECIPE: Roasted Red Bell Hummus
Ingredients:
1 Red Bell Pepper, roasted and sliced
2 cups Chick Peas
½ cup Vegetable Stock
3 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 loaf of Pita Bread
1 tsp Salt

Method of Preparation:
Pour chickpeas into a blender. Add vegetable stock and roasted bell peppers to the blender. Blend on high. Pour extra virgin olive oil and lemon juice to the blender and blend on low. Cut up the pita and plate.

To make Roasted Peppers, place pepper on gas burner set on high, once skin is charred, place in container sealed with plastic wrap to steam. Peel off skin.

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FAMILY RECIPE: Ham and Roasted Red Pepper Hash
Ingredients:
2 Potatoes, crispy; boiled, chopped and pan fried
½ cup Ham, chopped
2 Red Bell Peppers, roasted
¼ cup White Onion, chopped
2 small Carrots, blanched and sliced
½ cup White Button Mushrooms, roasted
¼ cup Cauliflower, roasted
2 tbsp Lemon Juice
1 tsp Sherry Vinegar
Fresh Herbs to taste

Method of Preparation:
To blanch carrots, add to cold salted water, bring to simmer, strain and let sit at room temperature. This will keep your root vegetables from overcooking and losing nutrients. Boil, chop and pan fry potatoes. Then add ham and white onion to the crispy potatoes. Add carrots and let cook. Add roasted white button mushrooms, roasted cauliflower and roasted red bell peppers to the pan. Pour lemon juice and sherry vinegar and fresh herbs to the pan.

Puree & Chicken Thighs

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

Method of Preparation:
Rinse peaches and place in boiling water for 1-2 minutes. Place in an ice bath, peel and remove pit. 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, nutmeg, ginger or sage may be added as baby progresses.

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FAMILY RECIPE: Chicken Thighs with Peaches, Farro, Swiss Chard, Sage and Honey
Ingredients:
6 Chicken Thighs
2 tbsp Vegetable Oil
Salt, Pepper to taste
1 tbsp Lemon Juice
1 tbsp Thyme
1 tbsp Butter
3 tbsp Blended Oil
2 cups Onions, julienned
½ cup Shiitake Mushrooms, sliced
3 cups Farro/Barley, boiled
½ cup Swiss Chard, sliced
2 tbsp Honey
1tbsp Sage, sliced
1 cup Almonds, toasted
2 cups Peaches, pitted and sliced
2 tbsp Sherry Vinegar

Method of Preparation:
Preheat oven to 400F. Season the skin of the thighs with salt and pepper and add the vegetable oil to a hot sauté pan. Next place the chicken thighs skin side down into pan and place in the oven. Cook 10 to 12 minutes or until fully cooked. Remove the pan from the oven and add the lemon juice, thyme, and butter to the pan. Next, flip the chicken thighs and let rest until ready to serve.

In a hot pan, add oil, then onions and cook until soft. Add mushrooms, swiss chard, and honey. Then sprinkle sage, toasted almonds and add peaches. Cook until peaches are tender. Serve with the chicken thighs.

Zucchini Pancakes Two Ways

CHILDREN’S RECIPE: Potato and Zucchini Pancakes with Chive Sour Cream
Ingredients:
1 Zucchini, shredded
1 Potato, shredded
4 tbsp Olive Oil
4 tbsp Sour Cream
Chives to taste

 
Method of Preparation:
Combine shredded zucchini and potato, drain and squeeze water out, mix together.  Shape into patty and fry in oil, flip when edges brown.  Drain oil out in paper towel, top with chive sour cream.

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FAMILY RECIPE: Potato and Zucchini Pancakes with Shaved Zucchini and Squash Salad
Ingredients:
½ cup Baby Zucchini, sliced
½ cup Summer Squash, sliced
5 Cherry Tomatoes, halved
2 tbsp Onion, sliced
2 tbsp Radish, sliced
2 tbsp Pistachios
4 tbsp Pesto
1 tsp Lemon Juice
1 tsp Sherry Vinegar
Pinch of Chives
2 tbsp Olive Oil
Salt, Pepper to taste
Potato & Zucchini Pancakes, from children’s recipe

Method of Preparation:
Mix sliced baby zucchini, summer squash, cherry tomatoes, onion, radish, pistachios, pesto, lemon juice, sherry vinegar, pepper, chives and oil.  Add salt to break down moisture.  Toss until ingredients are evenly mixed.