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.

Torte & Scallops

CHILDREN’S RECIPE: Easy Plum Torte with Whipped Cream
Ingredients:
¾ to 1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 tsp baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

Method of Preparation:
Heat oven to 350 degrees. Cream the sugar and butter in a bowl then add the flour, baking powder, salt and eggs and beat well. Spoon the batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. Allow to cool slightly and serve topped with Whipped Cream.

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FAMILY RECIPE: Sea Scallops with Stone Fruit Jam
Ingredients:
1 cup Red wine
1 Orange, juice and zest
2 tbsp Sugar
Small Piece Minced Ginger
6 each Black Plum/peeled and diced
1 each firm but ripe peach peeled and diced
2 firm but ripe Apricot Peeled and diced
Minced thai basil
Aged Balsamic

Method of Preparation:
Reduce the red wine, sugar, orange juice, & ginger by ½ then add fruit& cook until the moisture is out.  Add basil at the end. Sauté Large Sea Scallops. Plate on top of jam and finish with drizzle of balsamic.

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.

Lettuce Wraps & Salmon

CHILDREN'S RECIPE: Green Bean Lettuce Wraps
Ingredients:
2 oz Olive Oil
2 oz Mild Chile Oil
6 oz Salmon, diced same size as beans
6 oz Green Beans, diced
2 oz Soy Sauce, low salt
1 tsp Curry Powder
2 cloves Garlic, chopped fine
1 head Bibb Lettuce

Method of Preparation:
In a hot skillet, add the two oils, then heat it up and add the salmon, as it starts to cook, add cut green beans and mix together, add soy sauce, garlic and curry, cook for 2 minutes. Use lettuce leaves as a pocket to add the green beans and salmon.

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FAMILY RECIPE: Cured Garlic Salmon with Garlic Rosemary Green Beans
Rosemary Green Beans:
Ingredients:
¼ cup Olive Oil
3 cloves Garlic, sliced thin
1 tsp Rosemary, chopped
4 oz Green Beans
½ cup White Wine
¼ cup Parmesan Cheese, grated

Method of Preparation:
In a hot skillet put the olive oil, then the garlic and rosemary. After the garlic is light brown add the green beans just coat the beans and add the white wine bring to a simmer. Add cheese and remove from the pan.

Cured Salmon:
Ingredients:
4 cutlets Salmon, 6 oz each
½ cup Sea Salt
1 tbsp Sugar

Method of Preparation:
Coat one side of salmon with the salt, add sugar. Let it rest for ten minutes. In a skillet, put in salt side down first, when that is brown, then sear all remaining sides of the salmon for 3-4 minutes. Then plate over green beans.

Burrata and Ham & Crispy Black Bass

CHILDREN'S RECIPE: Burrata and Serrano Ham with Olives and Cantaloupe
Ingredients:
1 ball Burrata
5 slices of Serrano Ham
1 cup Castelvetrano Olives
½ Cantaloupe, cubed

Method of Preparation:
Cube the cantaloupe, take sliced Serrano ham and olives and skewer them on a wooden skewer. Lay the skewers on a plate and add the burrata next to the skewers.

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FAMILY RECIPE: Crispy Black Bass, Cantaloupe, Olives, Feta and Herbs
Ingredients:
1 fillet Bass, 2 lb, skin on
1 cup Extra Virgin Olive Oil

Cantaloupe Chimichurri:
Ingredients:
1 cup Cantaloupe, cubed
½ cup Olives, chopped
1 Jalapeño, chopped fine
2 tbsp Flat Leaf Parsley, chopped fine
2 tbsp Oregano, chopped fine
2 tbsp Chives, chopped fine
¼ cup Red Wine Vinegar
¼ cup Extra Virgin Olive Oil
½ cup Feta Cheese, cubed  
Pinch of Salt

Method of Preparation:
Combine all chimichurri ingredients. Set aside. In a pan sear the bass skin side down until crispy, turn over to flesh side for 30 seconds. Plate the bass skin side up and spoon the chimichurri over the fish.

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.

Pasta & Caprese Salad

CHILDREN'S RECIPE: Angel Hair with Tomato and Cilantro
Ingredients:
1 lb Angel Hair Pasta
2 cup Tomatoes, diced
3 tbsp Butter
Pinch of Cilantro, chopped
Pinch of Salt, Pepper
Pinch of Parmesan Cheese, grated

Method of Preparation:
Cook pasta in salted water. In a medium saucepot, add butter, tomatoes, cilantro, salt and pepper. Allow tomatoes to cook for a minute. Toss in pasta and cheese. Serve in bowls.

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FAMILY RECIPE: Panko Crusted Tomato with Burrata and Aged Balsamic
Ingredients:
2 Red Tomatoes, sliced
2 Yellow Tomatoes, sliced
Pinch of Salt, Pepper
3 tbsp Canola Oil for Pan Searing
1 ball Burrata Cheese
1 cup Flour
1 Egg
1 cup Panko Bread Crumb
3 tbsp Basil Pesto
Micro Arugula to garnish
1 tbsp Extra Virgin Olive Oil
2 tbsp Aged Balsamic

Method of Preparation:
Arrange sliced tomatoes on plates and season with salt and pepper. Bread with flour, egg and bread crumbs. Heat canola oil in a sauté pan, until medium hot. Carefully sauté tomatoes on both sides until golden brown. To serve, spread basil pesto on plate. Stack fried tomatoes with burrata cheese and top with micro arugula that is dressed with olive oil; finish plate with drizzle of aged balsamic.
 

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.

Crêpes Two Ways

CHILDREN RECIPE: Turkey, Cheese and Avocado Mousse Crêpes
Ingredients:
2 Eggs
1 Yolk
½ cup Flour
1 tbsp Sugar
2 tbsp Butter
¼ cup Chives, chopped
2 Avocados, pitted and sliced
3 tbsp Sour Cream
1 Lime, juice of
Salt to taste
3 oz Turkey, sliced
2 oz Cheese, sliced
Arugula to taste

Method of Preparation:
Crêpes
Whisk yolks, eggs, flour, sugar together, add butter and chives whisk until smooth. Fry in high heat pan, flip when edges are brown.

Avocado Mousse:  Put avocado, sour cream, lime juice and salt into food processor.

Spread mousse over crêpe, add turkey, arugula and cheese.Fold crêpe and serve. You may heat in oven at 350F to melt cheese.

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FAMILY RECIPE: Smoked Salmon, Pickled Red Onion, Arugula and Avocado Mousse Crêpes
Mousse Crêpes  
Ingredients:
Crêpes, from children’s recipe
Avocado Mousse, from children’s recipe
4 oz Smoked Salmon
½ cup Pickled Red Onion
4 sprigs Dill
Arugula to taste
 

Method of Preparation:
Spread mousse over crêpe; add smoked salmon, pickled onion, arugula and dill. Roll crêpe and slice sushi style.

Salmon Sticks & Seared Salmon

CHILDREN’S RECIPE: Grapefruit Duck Sauce with Salmon Sticks
Salmon Sticks:
Ingredients:
4 oz Salmon, cut ¼” sticks
3 tbsp Olive Oil
½ cup Corn Starch

Method of Preparation:
Cut salmon into ¼” sticks. Dredge in cornstarch. Cook in frying pan for 1-2 minutes until brown.

Grapefruit Duck Sauce:
Ingredients:
1 Grapefruit, supremed and juiced
1 tsp Ginger, minced
4 oz Honey
4 oz White Vinegar
2 oz Corn Starch
2 oz Water

Method of Preparation:
Bring ginger and grapefruit supremes to a simmer. Then add the honey and vinegar and bring back to a simmer. Mix the cornstarch and water to make slurry. Then whisk the slurry and grapefruit juice in the mixture while it is still cooking.

Serve Salmon Sticks on a plate with the Grapefruit Duck Sauce in a small bowl for dipping.

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FAMILY RECIPE: Grapefruit Salad and Seared Salmon
Grapefruit Salad:
Ingredients:
½ head Frisee
½ cup Pea Tops
¼ cup Cilantro
¼ cup Spiced Cashews
Grapefruit, 6 supremes

 
Salad Dressing:
Ingredients:
1 cup Jalapenos, diced
5 cloves Garlic, diced
1 cup Fish Sauce
4 oz Sugar
4 oz White Vinegar
4 oz Water

 
Method of Preparation:
Chop the garlic and chilis fine. Then put the fish sauce, sugar, white vinegar and water bring to a boil until the sugar is dissolved.  Add the garlic and chilis and cool. Drizzle over greens. Build the salad with grapefruit supremes and spiced cashews, drizzle dressing over salad.

Seared Salmon:
Ingredients:
4 oz Salmon, cut ½” sticks
3 tbsp Olive Oil
½ cup Corn Starch

Method of Preparation:
Cut salmon into ½” slices and prepare the same way as the children’s recipe.

Smoothie & Salmon

CHILDREN'S RECIPE: Greek Yogurt with Mixed Berries and Flax Seeds Smoothie
Ingredients:
6 oz Low fat Greek Yogurt
6 oz Frozen Mixed Berries
1 oz Flax Seeds
6 oz Coconut Water

Method of Preparation:
Combine all ingredients in a blender and blend until smooth.

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FAMILY RECIPE: Seared Salmon over Yogurt Dill Sauce with Spinach
Ingredients:
2 fillets Salmon, 6 oz each
1 tbsp Olive Oil
6 oz Low Fat Greek Yogurt
Salt, Pepper to taste
1 tbsp Sugar
1 oz Chives, sliced
1 oz Lemon, juice of
1 oz Dill, chopped
1 tbsp Olive Oil
4 cloves Garlic, sliced
2 Shallots. sliced
1 tbsp Butter
12 oz Baby Spinach

 Method of Preparation:
In a heavy bottom or cast iron pan add olive oil and place over high heat. Season the salmon with salt and pepper, place skin side down in the pan. Bake at 350F for 5 minutes. In a mixing bowl combine yogurt, salt, pepper, sugar, chives, lemon juice and dill. In a sauté pan heat olive oil with garlic and shallots, cook until soft. Add spinach, heat until wilted and remove from pan. Finish salmon on stove; baste in butter. Plate salmon on a bed of spinach, top with sauce.

Puree & Salad

CHILDREN’S RECIPE: Baby Food
Ingredients:
Avocados
Water/Breast Milk to taste; check with your doctor about water in your area
Lemon Zest, Cilantro, Garlic or Onion Powder to taste; as baby’s palate develops

Method of Preparation:
Cut the avocado in half, remove pit and scoop out the inside. Place the avocado flesh in a food processor or blender and purée until smooth. As the baby develops you may use a fork to mash the avocado. You may add water or breast milk for desired consistency. May be stored in refrigerator or freezer. Lemon zest, cilantro, garlic or onion powder may be added as baby progresses.

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FAMILY RECIPE: Shrimp with Avocado, Mango & Black Bean Salad
Ingredients:
2 Avocados, pitted, peeled and diced  
3 cups Black Beans, cooked
2 cups Red Onion, sliced
1 Mango, pitted, peeled and diced
1 tbsp Cilantro, sliced
2 Limes, supremed and juice of
1 lb Shrimp, cleaned, deveined and cooked
1 tbsp Salt to taste

Method of Preparation:
Combine avocado, black beans, red onion and mango. Sprinkle in cilantro, add lime supremes, lime juice and blended oil. Season shrimp with lime juice and salt. Plate salad and top with shrimp.

Puree & Soup

CHILDREN’S RECIPE: Baby Food
Ingredients:
Butternut Squash
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Basil, Oregano or Rosemary to taste; as baby’s palate develops

Method of Preparation:
Cut butternut squash in half, scoop out the seeds and lay skin side up in a casserole dish filled with one inch of water. Bake at 400F for 40 minutes. Squash will be tender when the skin puckers. Place the flesh 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. Basil, oregano or rosemary may be added as baby progresses.

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FAMILY RECIPE: Butternut Squash Soup with Fried Goat Cheese
Butternut Squash Soup:
Ingredients:
3 tbsp Olive Oil
1 Butternut Squash, peeled and chopped
3 Shallots, peeled and chopped
2 Leeks, cut lengthwise
½ cup Celery Root, peeled and chopped; optional
1 qt Water
Sea Salt to taste

Method of Preparation:
Add olive oil to a hot pot. Once oil is hot, add butternut squash and cook until a little brown. Then add the shallots, leeks and celery root. Cook until the shallots and leeks are soft. Add water, salt and cook for 10 minutes. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

 
Fried Goat Cheese:
Ingredients:
½ cup Goat Cheese
½ cup Flour
1 Egg, whisked
1 cup Bread Crumbs
2 cups Olive Oil

 
Method of Preparation:
In three bowls, one each for flour, egg and bread crumbs. Form goat cheese into a cake. Dredge in the flour, egg and last the bread crumbs. Bring the olive oil up to 325F and fry the goat cheese until crispy. Pour the bisque in to a bowl and top with cheese crouton.