Grilled Nectarines & Pork Chops

CHILDREN’S RECIPE: Grilled Nectarines with Sorghum, Cottage Cheese and Yogurt
Ingredients:
3 Ripe Nectarines, quartered
½ cup Sorghum (or maple syrup)
¼ cup Water
1 tbsp Butter
2 tbsp Greek Yogurt
2 tbsp Cottage Cheese
Almonds, chopped; to garnish

Method of Preparation:
In a small mixing bowl, whisk together sorghum and water and brush liberally on the nectarines. Place in hot pan and cook until brown. Add sorghum syrup and butter. Roast at 350F until tender. Remove from heat and allow to cool. Chop into medium sized pieces. Serve with Greek yogurt and cottage cheese. Garnish with chopped almonds.

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FAMILY RECIPE: Bacon Wrapped Pork Chop with Grilled Nectarines and Peppercorn Jus
Romesco Verde:
Ingredients:
1 cup Shishito Peppers
½ cup Scallions, chopped; use bulb only
¼ cup Green Grapes
½ cup Scallions, chopped; use green only
1 cup Pistachios, chopped fine
1 tbsp Sherry Vinegar
1 tbsp Honey
1 tbsp Garlic, chopped and roasted
1 cup Extra Virgin Olive Oil
Salt, Pepper to taste

Method of Preparation:
Grill shishito peppers and scallion whites until well blistered. Remove from heat and place in blender with all other ingredients. Blend until smooth. Season to taste.  

Marinade:
Ingredients:
1 tbsp Garlic, chopped and roasted
1 tbsp Rosemary, chopped
1 tbsp Thyme, chopped
½ cup Extra Virgin Olive Oil 

Method of Preparation:
In a small mixing bowl mix together garlic, rosemary, thyme and olive oil until combined. 

Bacon Wrapped Pork Chop with Grilled Nectarines and Peppercorn Jus:
Ingredients:
1 medium Bone-in Pork Chop
4 oz Thick Cut Applewood Bacon
1 cup Veal Demi Glaze
½ cup Green Peppercorns
¼ cup Butter
Grilled Nectarines, from children’s recipe

Method of Preparation:
Pre-heat grill. Wrap bacon slices around pork chops affixing with toothpicks if necessary. Allow to marinate for 30 minutes. For the Peppercorn Jus, combine veal demi glaze and green peppercorns. Bring to a simmer and slowly whisk in butter. Keep warm for serving. Grill pork chops, remove from heat and let rest. Slice and plate with romesco, and nectarines with syrup; drizzle jus over pork chop.

Pancakes & Chicken Salad

CHILDREN’S RECIPE: Green Pea Pancakes with Grilled Ham and Cheese
Ingredients:
¾ cup Flour
1 cup Cottage Cheese, drained
3 Eggs
Salt, Pepper to taste
1 cup Frozen Peas, thawed and dried
2 tbsp Cooking Oil
¼ lb Imported Ham, sliced thin
4 slices Cheese
Honey Mustard for dipping
Sweet Pickles to garnish

Method of Preparation:
Strain cottage cheese, add to a bowl with flour, combine eggs and whisk thoroughly. Add peas. Heat oil in pan, cook pancakes until brown on one side and flip until brown on other side. Form sandwiches with ham and cheese. Bake at 350F until cheese is melted. Cut into triangles and serve with honey mustard and sweet pickles.

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FAMILY RECIPE: Grilled Chicken Salad with Peas
Ingredients:
4 tbsp Olive Oil
1 tbsp Lemon, juice of
1 Shallot, minced
1 tbsp Dijon Mustard
1 tbsp Parsley, chopped
Salt, Pepper to taste
1 cup Frozen Peas, blanched
2 cups Arugula
2 tbsp Kalamata Olives, halved
¼ cup Golden Raisins
2 breasts Chicken, 6 oz each, grilled and diced
½ cup Feta Cheese, diced

Method of Preparation:
To make lemon vinaigrette combine, olive oil, lemon juice, shallots, Dijon mustard, and parsley. Whisk all ingredients, season with salt and pepper. Add peas to boiling salted water to maintain color, and cook for 2-3 minutes until they float. Put warm peas in bowl, then add arugula. The peas will wilt the arugula. Add olives, raisins, chicken and feta cheese. Dress salad and serve.