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.

Pizza Bites & Roasted Eggplant

CHILDREN’S RECIPE: Eggplant Pizza Bites
Ingredients:
2 Small eggplants cut into approx. ½ inch rounds
Flour/Egg and Gluten-Free Bread Crumb
Salt and Pepper
1 cup Shredded Mozzarella
1 cup Tomato Sauce
Sliced Pepperoni/Optional
Canola Oil for Sautéing

Method of Preparation:
Slice eggplants approx. ½ inch thick. Then season with salt and pepper before coating with flour, egg, bread crumb. Sauté on Medium Heat until golden brown on both sides. Top each slice with a little sauce and cheese.

Cover with Lid and allow cheese to melt or finish in an oven until cheese is melted.

Allow to cool slightly and serve.

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FAMILY RECIPE: Israeli Style Roasted Eggplant
Ingredients:
3 Large Eggplant/cut in half, scored, brushed with olive oil and seasoned
2 Lemons Juices
2 Small Garlic Cloves minced
1 Stalk Minced Celery
1 small minced sweet onion
Chopped Parsley/Basil
Extra Virgin Olive Oil
Splash Hot Sauce
Salt and Pepper

Method of Preparation:
Cook Eggplants on a hot grill or under a hot broiler until very soft and browned. All to cool slightly, scoop out flesh and set in colander to drain. Chop eggplant by hand and fold in remaining ingredients/season well. Serve chilled garnished with diced feta, drizzle of olive oil and toasted pita.

Pecan Dip & Goat Cheese Salad

CHILDREN’S RECIPE: Apple Slices with Creamy Goat Cheese & Pecan Dip

Ingredients:
2 McIntosh Apples, cored and sliced
¼ cup Goat Cheese, crumbled
¼ cup Heavy Cream
¼ cup Pecans, chopped
¼ cup Cranberries, dried

Method of Preparation:
Mix the cream with the goat cheese until smooth, add the pecans, once mixed place in a small bowl for dipping. Arrange the apples around the dip on a plate & sprinkle with cranberries.

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FAMILY RECIPE: Fall McIntosh Apple & Goat Cheese Salad
Ingredients:
1 Shallot, diced fine
½ cup Virgin Olive Oil
2 McIntosh Apples, peeled and diced
2 tbsp Cider Vinegar
1 Lemon, juice of
1 bag Mixed Salad Greens
½ cup Pecans, whole
¼ cup Cranberries, dried
¼ cup Goat Cheese, crumbled
4 sprigs Chervil

Method of Preparation:
To make vinaigrette, sweat the shallots in 2 tsp. of olive oil for 1 minute without color. Add apples, reserving some for garnish. Add vinegar, bring to a boil and simmer for a few minutes. Remove from the heat, cool slightly. Place in a blender and purée on high speed, add a squeeze of lemon juice to taste. Turn down to low speed and add the olive oil slowly.

Mix the greens with the vinaigrette, pecans, cheese, remaining diced apple and cranberries. Place the salad bouquet in the center of the bowl, garnish with chervil.

Fizz & Salad

CHILDREN'S RECIPE: Kids Watermelon Fizz
Ingredients:
5 cups Seedless Watermelon, chopped
¼ cup Lime, juice and zest
¼ cup Granulated Sugar
1½ cups Ginger Ale or Seltzer Water, cold


Method of Preparation:
In a blender, add in the watermelon, limejuice and granulated sugar. Blend until puréed. Pour the watermelon juice into a large pitcher. Pour the cold ginger ale or sparkling water into the pitcher and stir.

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FAMILY RECIPE: Summer Melon Salad with Goat Cheese and Pine Nuts
Ingredients:
1 Seedless Watermelon, diced
8 oz Heirloom Tomatoes, diced
1 cup Goat Cheese, crumbled
2/3 cups Red Onion, sliced
1 cup Pine Nuts, toasted
2 tps Chives, minced
1 cup Basil  
3 tps Oregano
2 tps White Balsamic Vinegar
3 tps Olive Oil
1 tps Sea Salt


Method of Preparation:
Cut watermelon and tomatoes into 1.5in dice and place on serving platter. Add the goat cheese crumbles, followed by the onion, pine nuts, chives, basil and oregano. Drizzle with olive oil, white balsamic and sea salt.

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.

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.
 

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.

Dip & Lasagna

CHILDREN’S RECIPE: Roasted Eggplant Dip with Pita
Ingredients:
1 Eggplant, diced
½ White Onion, diced
3 cloves Garlic
1 Tomato, diced
4 spears Chives
Pinch of Parsley
6 leaves Spinach
1 tsp Lemon Juice
1 tsp Sherry Vinegar 
2 tbsp Panko Bread Crumbs
1 Loaf Pita Bread

Method of Preparation:
Sear eggplant in pan, add onion, garlic, tomato, chives, parsley, and spinach, sauté ingredients down for 5-8 minutes.  Add lemon juice, sherry vinegar and bread crumbs.  Then put in food processor.  Serve with sliced pita bread.

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FAMILY RECIPE: Roasted Eggplant Lasagna with Tomato, Mozzarella and Basil 
Ingredients:
1 cup Marinara Sauce
8 sheets Lasagna Pasta
½ Eggplant, roasted and sliced
6 cubes Mozzarella
3 oz Basil
10 leaves Spinach
Eggplant Dip, from children’s recipe
2 tbsp Olive Oil
¼ cup Parmesan Cheese, grated

Method of Preparation:
Build your lasagna layers with marinara sauce, pasta sheets, eggplant, cheese, basil and spinach.  Use eggplant dip between layers.  Finish off in oven at 350F until cheese is melted.

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.

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.