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.

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.

Hummus & Pork Chops

CHILDREN’S RECIPE: Red Pepper and Lentil Hummus
Ingredients:
½ cup Lentils
1 cup Vegetable Stock
½ Orange, juiced
½ cup Lentil Stock, from boiling lentils
1 Red, Yellow or Green Bell Pepper, roasted

Method of Preparation:
Roast or grill pepper to char skin, cover with plastic wrap in a bowl and let rest for 10 minutes.  Remove skin, stem and seeds.  Place lentils into a small pot with vegetable stock and orange juice.  Bring to a boil and cook for 18 minutes or as specified on packaging. Drain lentils, reserve liquid and cool to at least room temperature.  Place pepper and lentils into a food processor and purée until smooth.  Add reserved, cooled stock to adjust consistency.  Serve with your child's favorite vegetable or other snack items. This tapenade may also be used as a condiment for a healthy sandwich.

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FAMILY RECIPE: Grilled Pork Chops with Roasted Baby Pepper Puttanesca
Ingredients:
2 chops Pork, 4 oz each
2 tbsp Oil
2 cups Baby Peppers, cored and halved
1 cup Cherry or Grape Tomatoes, halved
2 cloves Garlic, crushed
2 tbsp Olives, chopped
2 tsp Capers
2 tsp Basil, chopped
2 tsp Parsley, torn
Salt, Pepper to Taste

Method of Preparation:
Season pork chops with salt and pepper or any other desired seasoning.  Pan grill in hot oven for about 10 minutes until medium done. In a large hot pan, add the oil, then peppers and let cook for a minute; add tomatoes, garlic, olives, basil and parsley. Stir the mixture often with a wooden spoon and try to break up the tomatoes so it helps form a sauce.  Cook for 10 minutes over medium low heat. Serve under Pork Chops.

Donuts & Cobbler

CHILDREN’S RECIPE: Almond Crunch Apple “Donuts”
Ingredients:
1 large Apple, sliced and cored
4 tbsp Almond Butter
4 tbsp Crunchy Almond Granola

Method of Preparation:
Fill core of apple “donut” with almond butter and top with a crunchy almond granola.

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FAMILY RECIPE: 20 Minute Apple Cobbler with Whipped Cream
Topping:
Ingredients:
1 cup Brown Sugar
¼ cup Water
1 tbsp Vanilla Extract
1 tsp Sugar
1 cup Almonds, slivered
6 tbsp Butter, melted
1 cup Flour

Method of Preparation:
Combine brown sugar, vanilla extract, water, sugar and almonds.  Add melted butter and mix with wooden spoon. Slowly add the flour. Place on a baking sheet, do not smooth. Bake at 350F for 20 minutes until golden brown and crunchy.  

Filling:
Ingredients:
¼ cup sugar/almond liquid, from topping recipe.
1 tbsp Cornstarch
4 cups Apples, peeled and chopped
1 tsp Cinnamon, ground
1 tsp Nutmeg, ground
½ cup Sugar
¼ Lemon, juice of
1 cup Whipped Cream 

Method of Preparation:
In a hot pot, add ¼ cup of the sugar and almond mixture that starts the topping. Mix in cornstarch, add apples, cinnamon, nutmeg, sugar and lemon juice and bring to a boil. Spoon topping over filling in small bowls, top with a dollop of whipped cream.

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.

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.

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.

Mexican Pizza & Chana Saag

CHILDREN’S RECIPE: Mexican Pizza
Ingredients:
Six 6” Flour Tortillas
1 can Light Red Kidney Beans, pureed
Salt, Pepper, Cumin to taste
½ cup Chicken Stock
2 cups Jack and Mozzarella Cheese or Mexican Blend, shredded
1 cup Plum Tomatoes, diced
½ cup Black Olives, sliced

Method of Preparation:
Heat stock in a small pot, add kidney beans, and allow heating for a few minutes, season with salt and spices if desired. Puree beans in food processor or blender until coarsely pureed. Spread beans on tortillas. Add remaining ingredients, pizza style, and place tortillas on cookie sheet. Bake at 375F for 12 minutes or until cheese is melted and tortillas are toasted. Cut into wedges and serve.

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FAMILY RECIPE: Chana Saag Style Kidney Beans and Spinach
Ingredients:
2 tbsp Coconut Butter, one to finish
1 cup small Onion, minced
¾ tsp Madra Curry
¾ tsp Gram Masala
¾ tsp Coriander
¾ tsp Cumin
¾ tsp Turmeric
1 Plum Tomato, diced
¼ cup Jalapenos, sliced
1 cup Kidney Beans, cooked
1 bag Chopped Spinach, frozen
½ cup Vegetable Broth
Salt, Pepper to taste

Method of Preparation:
In a flat-bottomed pan melt coconut butter. Sauté onions until translucent add dry spices and salt, mix thoroughly cook for two minutes. Add tomatoes, red jalapenos and blend together. Add kidney beans and spinach, then vegetable stock and cook on low heat for five minutes or until spinach is cooked. Add a tablespoon of coconut butter and serve.

Grilled Cheese Bites & Ricotta Toast

CHILDREN'S RECIPE: Pear Butter Grilled Cheese Bites
Pear Butter:
Ingredients:
10 Pears, cored, cubed and skin on
2 Lemons, juice of
½ tsp Allspice
1 Cinnamon Stick
½ cup Sugar

Method of Preparation:
Place cut pears into a pot and cover with water. Add lemon juice and bring to a boil. Boil for 20 minutes or until pears are soft. Strain liquid and discard. Place pears in a food mill and rice into another shallow pot. Season with allspice, cinnamon stick and sugar. Place pot with the pear mixture back onto the stove and cook on low for about 2 hours stirring every 5-10 minutes. The mix starts out with an applesauce consistency. Cooking on low should reduce all the liquid in the pears and start to caramelize while reducing. Chill and serve when finished.

Grilled Cheese Bites:
Ingredients:
2 slices Brioche, ¼” each
1½ tbsp Pear Butter
1 slice Fontina Cheese, 2-3oz
1oz Butter

Method of Preparation:
Spread Pear Butter onto one side of brioche, and then top with sliced fontina. Toast in a pan with melted butter until golden brown; flip and bake at 350F for 1-2 minutes to melt cheese. Cut crust off, slice into four equal squares and serve.

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FAMILY RECIPE: Pear & Ricotta Toast
2 slices Sourdough Bread, ½” each
2 tbsp Olive Oil
2 tbsp Pear Butter, from children’s recipe
1 cup Whole Milk Ricotta, whipped
1 Pear, cored and julienned
2 tbsp Extra Virgin Olive Oil
½ Lemon, juice of
Salt, Pepper to taste
8 Pecans, candied and chopped
1 tbsp Honey
Micro Herbs to garnish

Method of Preparation:
Drizzle olive oil on sourdough and season with salt and pepper. Toast the bread on a grill or panini press until golden brown. Spread Pear Butter to one side of toast and top with ricotta. Toss pears in extra virgin olive oil, lemon juice, salt and pepper. Add seasoned pear to top of toast garnish with pecans, honey drizzle and micro herbs.

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.