Curd Potatoes & Roasted Chicken

CHILDREN’S RECIPE: Mozzarella Curd Potatoes
Ingredients:
3 Yukon Gold Potatoes, peeled
2 tbsp Salt
2 cups Milk
3 tbsp Butter
1 cup Mozzarella Curd

Method of Preparation:
Place potatoes in a large pot and season heavily. Simmer until potatoes are cooked through. Drain thoroughly. Rice the potatoes and put back in the large pot. In a separate pot, combine milk and butter until butter is dissolved; do not boil. Add mixture to the potatoes. Stir aggressively. Once the potatoes are smooth, fold in mozzarella curd and continue to stir until cheese is melted and potatoes become stringy.

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FAMILY RECIPE: Roasted Half Chicken with Mozzarella Curd Potatoes, Asparagus and Truffled Jus
Ingredients:
2 halves Boned Chickens
Salt, Pepper to taste
1 tbsp Rosemary, chopped
1 tbsp Garlic, chopped
1 tbsp Thyme, chopped
½ cup Extra Virgin Olive Oil
½ Lemon, juice of
6 spears Asparagus, blanched
½ cup Extra Virgin Olive Oil
¼ cup Lemon, juice of
¼ cup Shallot, minced
Salt, Pepper to taste
1 cup Chicken or Veal Jus
¼ cup Truffles, chopped
2 tbsp Butter
Mozzarella Curd Potatoes, from children’s recipe

Method of Preparation:
In a small mixing bowl, combine rosemary, garlic, thyme and olive oil. Place on chicken and allow to marinate for at least 30 minutes. Season chicken liberally with salt and pepper; spoon more marinade over chicken and drizzle with lemon juice. Cook skin side down in a large sauté pan over medium high heat. Once golden brown, flip and bake at 400F for 6-7 minutes. Once chicken is cooked, removed from heat and allow to rest. Slice before serving. For the lemon shallot vinaigrette, combine olive oil, lemon juice and shallots in a small mixing bowl. Season to taste. Add asparagus to the pan from the chicken and cook over medium high heat until roasted. Remove from heat and toss with vinaigrette. In a small saucepot, combine chicken jus and truffle. Bring to a simmer over medium heat and slowly whisk in butter. Keep warm for serving. Plate potatoes, chicken, drizzle with truffle jus and top with asparagus.

Paletas & Salad

CHILDREN’S RECIPE: Blackberry and Coconut Paletas (Popsicle)
Ingredients:
1 cup Coconut Milk
1 cup Blackberries
2 tbsp Simple Syrup
¼ cup Sweetened Condensed Milk

Method of Preparation:
Blend coconut milk, blackberries and syrup in a blender until smooth.  Place in molds and freeze. Drizzle with sweetened condensed milk.

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FAMILY RECIPE: Goat Cheese Salad with Blackberries and Membrillo (Quince Paste)
Quince Vinaigrette:
Ingredients:
½ cup Blackberries
¼ cup Quince Paste (Membrillo)
½ cup Fresh Orange Juice
½ cup Champagne Vinegar
1 cup Extra Virgin Olive Oil
Salt, Pepper to taste

Goat Cheese Salad:
Ingredients:
1 Medallion Cana de Cabra (Spanish Goat Cheese), 4 oz
8 oz Arugula or similar green
¼ cup Quince Paste (Membrillo)
¼ cup Gooseberries, halved
¼ cup Blackberries
¼ cup Marcona Almonds, chopped
Salt, Pepper to taste

Method of Preparation:
For the Quince Vinaigrette, pulse berries, membrillo, orange juice and champagne vinegar in a blender; add extra virgin olive oil and combine until smooth. Season to taste. In a hot non-stick pan, cook goat cheese until caramelized and crispy on the bottom. Flip and remove from heat. In a mixing bowl, combine arugula, membrillo, gooseberries, blackberries and almonds. Dress lightly in vinaigrette and season to taste. Plate, top with crispy goat cheese and garnish with berries.

Fritters & Pizza

CHILDREN’S RECIPE: Cheesy Corn Fritters
Ingredients:
2 ears Corn, kernels
2 Eggs
¾ cup Cornmeal
½ cup Flour
1 cup Cream Cheese
1½ cups Mozzarella Cheese, shredded
Salt to taste
4 Scallions, sliced; use green only
1 cup Panko Bread Crumbs
1 cup Grated Parmesan Cheese, grated
2 tbsp Olive Oil
½ cup Ranch Dressing

Method of Preparation:
Combine corn, eggs, cornmeal, flour, cream cheese and Mozzarella in a bowl and mix until smooth. Season with salt and scallions. Form small balls and roll in panko crumbs and parmesan. Add oil to a hot pan. When oil is hot, place balls in pan and press down lightly to form cakes. When brown on one side, flip and cook on the other side. Drain on paper towel. Plate and garnish with sliced scallions. Serve with ranch dressing for dipping.

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FAMILY RECIPE: Roasted Corn and Lobster Pizza
Ingredients:
1 Pizza Crust, pre-made
6 oz Boursin Cheese
1 ear Corn, roasted kernels
1 tbsp Butter
2.5 oz Lobster, poached
2 oz Gruyere cheese, shredded
4 sprigs Chives, sliced
1 tbsp Olive Oil

Method of Preparation:
In a pan, add butter and cook corn on the cob until brown. Keep watch, as corn will pop if it gets too hot. Cut kernels off of cob. Spread the Boursin on the pizza crust and top with corn, lobster and Gruyere cheese. Bake at 500F for 4-5 minutes. Remove from oven and finish with chives and olive oil.

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.

Poached Pears & Salad

CHILDREN’S RECIPE: Cinnamon and Vanilla Poached Pears
Ingredients:
4 Cinnamon Sticks
2 tbsp Honey or Sugar
½ tsp Vanilla Extract
1 qt Water
2 Bosc Pears, semi ripe; halved

 
Method of Preparation:
In a small saucepan bring water, honey, cinnamon and vanilla to a boil. Place pears in pan, cover and reduce to a simmer. After about 5 minutes or until pears become slightly soft remove from heat and allow pears to cool in liquid.

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FAMILY RECIPE: Pear, Endive Salad with Goat Cheese, Walnuts and Balsamic Vinegar
Ingredients:
1 tbsp Dijon Mustard
1 tbsp Shallots, minced
3 tbsp Balsamic Vinegar
4 tbsp Olive Oil
3 heads Belgium Endive, sliced
2 Anjou Pears, sliced
1 tbsp Parsley, chopped
4 tbsp Walnuts, toasted
2 tbsp Goat Cheese, crumbled

Method of Preparation:
For dressing, whisk mustard, shallots and vinegar together. Slowly whisk in olive oil. In a separate bowl mix endive, pears and parsley. Add dressing and toss. Place dressed pears and endive on a plate. Garnish with goat cheese and walnuts.

Potato Cakes & Greens

CHILDREN’S RECIPE: Turnip Potato Cakes
Ingredients:
1 large Turnip /Rutabaga, peeled, blanched and chopped
1 large Yukon Gold Potato, cooked, peeled and chopped
1 Egg
¼ cup Flour
Pinch of Salt
2 tbsp Canola Oil

Method of Preparation:
Mash turnips and potatoes, mix with remaining ingredients. Season with salt. Form into small pancakes and sauté in oil until lightly browned on both sides.

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FAMILY RECIPE: Spicy Turnips and Greens
Ingredients:
2 tbsp Olive Oil
½ lb Spicy Ground Turkey Sausage
1 lb Turnips, peeled, blanched and diced
2 cloves Garlic, sliced
½ lb Spinach, Turnip Greens, Kale
1 tbsp Hot Pepper Flakes
¼ cup Chicken Stock
Salt, Pepper to taste


Method of Preparation:
In a large pan start to cook turkey sausage in oil, add turnips and cook together for 2 minutes. Add mixed greens, garlic and pepper flakes. Add chicken stock and cook until greens melt.  Season with salt and pepper.

Cookies & Turkey Fuel

CHILDREN’S RECIPE: Sweet Potato Cookies
Ingredients:
8 oz Sweet Potato, peeled, cooked and chopped
4 oz Banana, peeled and sliced
1 cup Oats
¼ cup Flour
½ tsp Cinnamon
1 tbsp Sugar
Sugar to garnish

Method of Preparation:
Mash sweet potatoes and bananas, add all ingredients blend by hand without over mixing. Form into balls, flatten slightly, sprinkle with sugar and bake at 350F for 15 minutes.

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FAMILY RECIPE: Sweet Potato Turkey Fuel
Ingredients:
1 lb Ground Turkey
2 tsp Olive Oil
Salt, Pepper to taste
1 small Onion, diced
1 bag Kale, cooked and chopped
2 Sweet Potatoes, cooked, peeled and chopped

Method of Preparation:
Cook turkey with olive oil, season with salt and pepper. In a separate pan, heat onions, kale and sweet potatoes cook together for a minute or two. Add to turkey, mix together and cook for 5 minutes. Season and serve as pre or post workout fuel.

Noodles & Tuna

CHILDREN’S RECIPE: Broccoli Noodles
Broccoli Sauce:
Ingredients:
3 tbsp Olive Oil
1 cup White Onions, diced
2 cups Broccoli Stems, sliced 1” pieces
1 tbsp Curry Powder
1 cup Vegetable or Chicken Stock
1 tbsp Butter
Salt, Pepper to taste

Method of Preparation:
In a pot add the olive oil, sear the broccoli stems, and add the onion. Cook for about 3 minutes until onions are translucent. Then add the curry powder, steep until the vegetables are coated.  Add stock. Simmer for 5 minutes. Then blend in a blender. Put back in the pot, add butter and season to taste.

Noodles:
Ingredients:
½ box Angel Hair Pasta
Crispy Broccoli, from family recipe

Method of Preparation:
In a pot of salted boiling water add pasta, cook, strain and return to pot. Fold the broccoli sauce and the noodles together.  Garnish with Crisp Broccoli.

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FAMILY RECIPE: Spiced Yellow Fin Tuna with Crispy Broccoli
Crispy Broccoli:
Ingredients:
1 cup Broccoli, florets
2 oz Flour
¼ tsp Baking Powder
½ oz Curry Powder
1 tsp Sea Salt
6 oz Olive Oil

Method of Preparation:
Mix all dry ingredients. Coat the broccoli tops with the flour mixture. Place the broccoli, floret side down, in hot oil and cook until crispy.

Spiced Yellow Fin Tuna:
Ingredients:
5 oz loin Yellow Fin Tuna
½ oz Korean Hot Pepper Powder
½ oz Smoked Paprika
½ oz Paprika
½ oz Curry
½ oz Black Pepper
½ oz Sea Salt
2 oz Olive Oil
Broccoli Sauce, from children’s recipe
Fresh Pea Tops to garnish
1 Meyer Lemon, juice of


Method of Preparation:
Mix all seasonings and spread on a flat dish. Lay the tuna on the dry seasoning mixture and coat both sides. In a hot pan sear the tuna in the oil. Place the broccoli sauce on a plate, arrange Crispy Broccoli, slice the tuna and layer it on top. Garnish with pea tops. Finish with lemon juice.

Croquettes & Tenderloin

CHILDREN’S RECIPE: Carrot Croquettes and a Carrot Sauce
Carrot Croquettes:
Ingredients: 
1 Idaho Potato, baked, peeled and mashed
10 oz Carrots, peeled and cooked
2 tbsp Salt
Pinch of Nutmeg
2 Egg Yolks
4 oz Parmesan Cheese, grated
8 oz Panko Bread Crumbs
2 cups Olive Oil

Method of Preparation: 
Cut carrots on a bias and cook in water until soft, then purée in a food processor. In a cheese cloth or clean linen place the carrot purée and ring out the moisture to make dry. Save the liquid for the sauce, along with 2 oz of the purée. Combine the mashed potato, carrot purée, cheese, egg yolks, nutmeg, and salt. Roll the mixture into a long roll about ½” in diameter. Then, cut in 1” pieces and dredge them in the bread crumbs. In a pot get the olive oil hot to fry the croquettes until brown and crispy. 

Carrot Sauce:
Ingredients: 
½ cup Carrot Juice
2 oz Carrot Purée and Carrot Liquid, from croquette recipe
½ oz Grated Ginger
2 oz Butter
1 oz Heavy Cream 
Salt to taste

Method of Preparation: 
In a hot small pan add carrot juice and carrot purée and liquid with ginger and cook until it comes to a boil. Wisk in butter and cream until smooth. Season with salt to taste.

Place croquettes on a plate with a small ramekin of sauce for dipping.

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FAMILY RECIPE: Beef Tenderloin with Carrot Croquettes and a Carrot Salad
Beef Tenderloin:
Ingredients: 
5 oz filet Beef Tenderloin
1 oz Sea Salt
1 oz Fresh Lemon Thyme
3 oz Olive Oil

Method of Preparation: 
Rub beef with a little olive oil, lemon thyme, and salt. Let it cure for five minutes. In a hot pan add the olive oil and sear the tenderloin on both sides for one minute.

Carrot Salad:
Ingredients: 
1 Carrot, julienned
5 sprigs Parsley, chopped
1 Meyer Lemon, juice of
Coarse Sea Salt to taste

 
Method of Preparation: 
Slice the carrot very thin, then julienne. In a bowl, add the carrots, parsley, squeeze lemon and mix. Season with sea salt.

With a spoon wipe the plate with the sauce. Slice the Beef Tenderloin lay on the plate. Place the Carrot Croquettes around tenderloin and the Carrot Salad on top.

Cucumber Bites & Soup

CHILDREN'S RECIPE: Crispy Cucumber Bites with Sunflower Butter and Rice Crispies
Ingredients:
2 English Cucumbers, sliced lengthwise
1 cup Sunflower Seed Butter (homemade or store bought)
1 cup Puffed Wild Rice, from family recipe
½ cup Honey

Method of Preparation:
The idea here is to have the kids use cool shaped cutters to make the cucumber bites. Punch the cucumber sheets with small cookie cutters.  Spoon a small amount of the sunflower seed butter on each cucumber and top with a generous amount of the puffed rice. Drizzle with a little local honey and serve.

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FAMILY RECIPE: Chilled Cucumber Soup with Puffed Wild Rice
Puffed Wild Rice:
Ingredients:
2 cups Vegetable Oil
½ cup Dry Wild Rice

Method of Preparation:
Heat two cups of vegetable oil over med/high heat until it reaches 400F. Be sure to use a tall-sided pot (2qt sauce pot works best) when the oil is at your desired temperature sprinkle the raw wild rice into the oil and let it puff for 20-30 seconds. Strain the oil from the rice and place the rice on an absorbent paper towel to remove the excess oil, season with salt.

Chilled Cucumber Soup:
Ingredients:
½ cup Shallots, chopped
½ cup Leeks, chopped
1 cup Onions, chopped
1 tbps Butter
2½ cups Russet Potatoes, peeled and 2” diced
1¼ qts Water
1 Sprig Thyme 1 Bay Leaf
1 cup Heavy Cream
1½ qts of Cucumber Trim, from children’s recipe 
½ cup Basil Leaves

Method of Preparation:
In a large pot, sweat the shallots, leeks and onions in butter until completely soft. Add the diced potatoes and enough water to cover. Bring the water to a simmer and add the thyme and bay leaf then cook until the potatoes are tender. Add the cream and simmer another 10 minutes. Add the soup to the blender and purée until smooth. 

Cut the cucumber trim into chunks, combine with basil leaves and put into a blender. Blend until it is thoroughly mixed, add potato soup mixture, blend thoroughly, until smooth Pour into bowl top with puffed rice. Ladle 6-8 oz of soup into your serving bowls and sprinkle with puffed rice and chopped basil.   

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.

Puree & Salmon

CHILDREN’S RECIPE: Baby Food
Ingredients:
Red Delicious or Royal Gala Apples, any sweet variety
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Peel, core and dice apples. Place in boiling water for 8 minutes or until tender. 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 or nutmeg may be added as baby progresses.

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FAMILY RECIPE: Pan Seared Salmon over Apple Parsnip Purée
Ingredients:
3 Apples, peeled and sliced; portion julienned to garnish
1 Parsnip, peeled and sliced; portion julienned to garnish
2 cups Milk
4 fillets Salmon, 6 oz each
Salt, Pepper to taste
2 tbsp Olive Oil
1 tbsp Butter

Method of Preparation:
Place apples and parsnips into a pot with milk. Bring to a simmer and cook until soft. Pour this mixture into a blender and purée. Place back into pot to simmer. Season the salmon with salt and pepper. Heat oil in a hot pan to sear the salmon. Cook the salmon until golden brown. Spread purée onto a plate and top with salmon. Sauté julienned apples and parsnips in butter, season and garnish over salmon.

Puree & Pea Top Salad

CHILDREN’S RECIPE: Baby Food
Ingredients:
Sweet Potatoes
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon, Allspice or Sweet Paprika to taste; as baby’s palate develops

Method of Preparation:
Rinse sweet potatoes and puncture a few times with a fork. Bake at 400F for 50 minutes. Or you may peel and dice sweet potatoes and place in boiling water for 15 minutes or until tender. Place the flesh 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, allspice or sweet paprika may be added as baby progresses.

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FAMILY RECIPE: Pea Top Salad over Peaches and Sweet Potato Purée
Sweet Potato Purée
Ingredients:
2 Sweet Potato, peeled and chopped
1 cup Parsnips, peeled and chopped
2 cups Milk

Pea Top Salad:
Ingredients:
1 cup Pea Tops
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 Meyer Lemon, juice of
2 Peaches, sliced thin; to garnish

Method of Preparation:
Place sweet potatoes and parsnips into a pot with milk. Bring to a simmer and cook until soft. Pour this mixture into a blender and purée. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

To make the salad, fold pea tops, olive oil, balsamic vinegar and lemon juice together. Arrange peaches around plate, spread purée and top with salad.

Puree & Pudding

CHILDREN’S RECIPE: Baby Food
Ingredients:
Bananas
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Dates/Prunes, puréed; to assist digestion
Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Peel and purée bananas on a plate by mashing them down with a fork. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Popsicle sticks may be added so bananas can be a natural teether. Adding puréed dates/prunes will remedy constipation. Cinnamon or nutmeg may be added as baby progresses.

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FAMILY RECIPE: Mason Jar Banana Pudding
Ingredients:
3 Bananas, halved
½ cup Walnuts
2 tbsp Pomegranate Molasses
1 cup Sugar
¼ cup Flour, sifted
¼ tsp Salt
2 ¾ cups Milk
4 Egg Yolks
2 tsp Vanilla
3 tbsp Unsalted Butter, melted
1 dozen Sugar Cookies and Graham Cracker Cookies

Method of Preparation:
In separate pans, sauté bananas and walnuts in pomegranate molasses. In a saucepan, combine dry ingredients and gradually whisk in milk. Place over medium heat, cook for 8-12 minutes while stirring, until a creamy consistency is reached and bubbles form. Continue to cook, stirring constantly, for 2 minutes more. Drizzle the mixture into egg yolks, while whisking vigorously, until combined. Pour mixture back into saucepan and place over medium heat. Cook for 2 minutes, stirring constantly. Remove from heat. Mix in melted butter and vanilla. Layer cookies, caramelized bananas, walnuts and pudding in mason jars.

Puree & Bronzino

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

Method of Preparation:
Clean and peel carrots and remove stems; brush with olive oil. Place on a baking sheet and roast at 300F for 30 minutes. This will yield a stronger flavor and help baby’s palate develop. You may steam sliced carrots for a milder dish. Place 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. Cumin, cinnamon or nutmeg may be added as baby progresses.

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FAMILY RECIPE: Bronzino with Carrot Vichy
Ingredients:
4 sprigs Parsley, chopped
2 tbsp Leeks, sliced thin
2 tbsp Butter
1 whole Bronzino
Salt, Pepper to taste
2 tbsp Olive Oil
3 Carrots, sliced thin
1 tsp Dill
¼ cup Water
2 tbsp Coconut Nectar
½ Lemon, juice of

Method of Preparation:
Sweat parsley and leeks. Season the fish with salt and pepper. In a pan add butter, bronzino and top with parsley and leeks. Bake at 350F for 7-10 minutes. Place carrots in a pan with olive oil, salt, pepper, dill, water and coconut nectar. Cover with parchment paper and let them steam until soft. Spoon carrots on plate, top with the fish and drizzle with fresh lemon juice.

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.