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.

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.

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.

Brownies & Salmon

CHILDREN’S RECIPE: Red Kidney Bean Brownies
Ingredients:
1 can Red Kidney Beans, rinsed thoroughly
1 cup Sugar
½ cup Brown Sugar
¾ cup Flour
½ cup Cocoa Powder
1 tsp Salt
4 Eggs
½ cup Oil

Method of Preparation:
In a food processor, purée the beans with sugar to make a smooth paste.  In a mixing bowl, combine kidney bean purée, brown sugar, flour, cocoa powder and salt. Add eggs and mix well. Grease a 13x9-baking dish and bake at 350F for 20-30 minutes or until a toothpick comes out clean.

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FAMILY RECIPE: Pan Roasted Salmon over Red Bean Salad and Yuzu Dressing
Ingredients:
2 fillets Salmon, 6 oz each, skin on
Cumin, Smoked Paprika, Salt, Pepper to taste
1 Sweet Potatoes, cubed, roasted and skin on
1 can Red Kidney Beans, rinsed
½ Red Onion, diced
½ cup Sweet Peppers, diced
1 tbsp Parsley, sliced
1 tbsp Cilantro, sliced
2 tbsp Yuzu Juice or other citrus juice
2 tbsp Rice Vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp Honey
Salt, Pepper to taste

Method of Preparation:
Score the skin of the salmon and season skin with cumin, paprika, salt and pepper.  In a medium high heat pan, place the salmon skin side down and hold for 10 seconds so the skin does not shrink. Season the flesh side of the salmon with the same seasonings. Place salmon directly in a 400F oven for 6-7 minutes. Remove from oven and flip skin side up to rest. Roast seasoned sweet potatoes at 400F for 10 minutes. In a hot pan, add oil, onion, peppers, kidney beans, sweet potatoes, parsley and cilantro. In a small bowl, combine citrus juice, vinegar and honey. Whisk oil in slowly to emulsify, beginning with just a few drops at a time. Season with salt and pepper.

Potato Fingers & Soup

CHILDREN’S RECIPE: Crispy Baked Potato Fingers with Tofu Ketchup
Potato Fingers:
Ingredients:
2 large Russet Potatoes, peeled
1 tbsp Olive Oil 
Sea Salt to taste

Method of Preparation:
Peel potatoes and reserve skins for soup recipe. Cut the potatoes into ½” fries. Toss with olive oil and bake on a sheet pan at 400F for 15 minutes. Remove potatoes from oven and place paper towel and season with fine sea salt. 

Tofu Ketchup:
Ingredients:
½ block Firm Tofu, dried and diced 
½  tsp Garlic Powder 
½  tsp Onion Powder 
½ tsp Paprika 
½  tsp Cayenne
1 tbsp Honey
1 tbsp Olive Oil 
1 tbsp Lemon, juice of

 
Method of Preparation:
Combine all ingredients in a blender and purée for 30 seconds until smooth and creamy. Serve in a ramekin with the fries. 

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FAMILY RECIPE: Baked Potato Soup with Crispy Potato Skin and Hazelnut
Ingredients:
Potato Skins, from children’s recipe
2 tbsp Oil
Pinch of Salt
4 tbsp Butter, unsalted
1 cup Yellow Onion, chopped
¼ cup Shallot, sliced
2 cloves Garlic, sliced 
4 large Russet Potatoes, peeled and sliced
2 cups Water 
½ cup Heavy Cream
2 cups Low Fat Milk
1 cup Half and Half
1 tsp Kosher Salt, plus more to taste
½ tsp Garlic Salt, plus more to taste
½ tsp Black Pepper
1 tbsp Hazelnut Oil
½ cup Hazelnuts, toasted and chopped

Method of Preparation:
Take potato skins from the children’s recipe. Place on a baking sheet, add oil and salt and roast at 375F until golden brown and crispy; about 25 minutes. Sweat onions, shallots and garlic in butter without color. Cook gently for 10-12 minutes covered, stir occasionally. Add potatoes, water, half & half, heavy cream and milk and bring to a boil. Add the potato skins, reserve some for the garnish, and simmer until tender. Reserve some potatoes and purée soup. Place back into a saucepot and add the solid potatoes to create a chowder consistency. Transfer to a serving bowl and garnish with hazelnut oil, chopped hazelnuts and crispy baked potato skins.

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.

Polenta Fries & Hummus

CHILDREN’S RECIPE: Pumpkin Polenta Fries
Ingredients:
3 cups Vegetable Broth
1 cup Polenta
1 tbsp Butter
1 cup Pumpkin Purée, canned
1 cup Mozzarella and Cheddar Cheese, shredded
Pinch of Salt, Pepper
3 tbsp Polenta; for dusting
2 tbsp Canola Oil

Method of Preparation:
Heat broth and slowly add polenta, add butter, salt, pepper and cook until almost completely dry. Fold in pumpkin purée and cheese. Season with salt and pepper. Spread out on a cookie sheet tray. Allow cooling to room temp. Cut into ½” fries and roll in polenta. Sauté in a pan with canola oil, add butter to pan to brown. Dry on paper towel. Serve with dip of choice.

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FAMILY RECIPE Pumpkin Hummus
Ingredients:
1½ cup Chickpeas
1 cup Pumpkin Purée, canned
2 tbsp Tahini
2 cloves Garlic, sliced
Pinch of Cumin
Pinch of Zaatar Spice
2 tbsp Extra Virgin Olive Oil

Method of Preparation:
Blend all ingredients Add oil slowly while blending for a smooth hummus. Put in serving bowl, top with olive oil and herbs. Serve with pita bread.

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 & 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.

Porridge & Pancakes

CHILDREN’S RECIPE: Baby Food “Porridge”
Ingredients:
¼ cup Brown Rice Cereal, ground
1 cup Water
Breast Milk/Formula to taste; check with your doctor about water in your area
Ginger, Cilantro, Garlic or Onion Powder to taste; as baby’s palate develops

Method of Preparation:
Grind brown rice in a food processor, this will take a little bit of time. Boil water in a medium pot and add the ground brown rice. Simmer and whisk frequently to avoid clumping. Remove from pot and allow to cool. You may add breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Ginger, cilantro, garlic or onion powder may be added as baby progresses.

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FAMILY RECIPE: Brown Rice Cereal Pancakes with Caramelized Blueberries & Figs
Ingredients:
1 cup Brown Rice Flour
½ tsp Baking Soda
1½ tsp Baking Powder
½ tsp Salt
1 cup Whipped Cream
½ cup Sour Cream
1 tbsp Vanilla Extract
2 tbsp Butter, melted
2 Egg Whites
1 tsp Lemon, zest of
1 cup Blueberries
6 Figs, halved
4 tbsp Honey

Method of Preparation:
In a bowl, mix the brown rice flour, baking soda, baking powder and salt. Fold in whipped cream, sour cream, vanilla and butter. Whisk the egg whites, until stiff peaks form. Add egg whites to the mixture for a fluffier pancake. Add a little lemon zest. Form batter into pancakes on greased skillet and cook for 2 minutes until bubbles form and some burst, flip, cook until brown.

Heat blueberries in a pan, add honey. Cook until caramelized. Cook the figs in honey as well. Stack Pancakes on warm plate and sprinkle tower with caramelized blueberries, figs and honey.  

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.

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.

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.

Oatmeal Pilaf & Short Ribs

CHILDREN'S RECIPE: Kid-Friendly Oatmeal Pilaf
Ingredients: 
2½ cups Steel Cut Oats

Method of Preparation:
To make quick Steel Cut Oatmeal, add boiling water to a bowl of steel cut oats, seal for a few hours.

Oatmeal Pilaf:
Ingredients:
1 tbsp Butter
½ small Onion, chopped
½ cup Broccoli, chopped
Salt, Pepper to taste
1 Carrot, julienned
½ cup Sweet Peas, frozen
2 cups Chicken Stock
1 cup Water
1 cup Steel Cut Oatmeal
2 tsp Parmesan Cheese, grated

Method of Preparation:
In 3-quart saucepan, heat butter over medium heat. Add onions, cook until softened. Add broccoli, salt, pepper, carrot, peas, stock and water; heat to boiling. Gradually stir in oatmeal. Reduce heat and simmer. Remove pilaf from heat. Stir in Parmesan and a bit more butter, season to taste.

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FAMILY RECIPE: Oatmeal Risotto with Beef Short Rib
Ingredients:
4 tbsp Butter  
½ small Onion, chopped   
Kosher Salt, Cracked Black Pepper to taste  
1½ cup Steel Cut Oatmeal
2 cups Chicken Stock
¼ cup Basil Leaves, torn
½ cup Parmigiano-Reggiano Cheese, grated
2 tbsp of Truffle Oil
4 cuts Braised Beef Short Ribs, 5 oz each

 
Method of Preparation:
Heat 2 tbsp butter in a pot over medium-high heat. Add the onions and salt, sauté until soft. Add oatmeal and chicken stock. Cook, stirring often, until the oatmeal has absorbed most of the liquid. Add more of the chicken stock or water if needed. Add basil, cheese, truffle oil and stir. Season with to taste. Reheat braised short rib in pan with 2 tbsp butter. Plate over risotto.

Green Beans Two Ways

CHILDREN'S RECIPE: Green Beans and Potatoes
Ingredients:  
2 tbsp Butter
1 lb small Potatoes, halved
¼ cup Shallots, sliced
1 cup Ham, diced
1 lb Green Beans, snipped and blanched
½ cup Cheddar Cheese, shredded

Method of Preparation:
To blanch green beans, put them in boiling water for 1-2 minutes, then immediately put in ice bath to stop cooking. This will maintain color and nutrients. Melt butter; sauté potatoes, shallots and ham together for 10 minutes until tender. Add green beans toss together, then add cheese on top.

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FAMILY RECIPE: Italian Style Green Beans and Potatoes
Ingredients: 
¼ cup Extra Virgin Olive Oil
1 lb small Potatoes, cooked
2 shallots, sliced thin
1 cup Ham, diced
1 tbsp Butter
2 cloves Garlic, sliced thin
2 Anchovies
1 lb Green Beans, snipped and blanched
1 Plum Tomato, diced fine
Salt, Pepper to taste

Method of Preparation:
To blanch green beans, put them in boiling water for 1-2 minutes, then immediately put in ice bath to stop cooking. This will maintain color and nutrients. In a large pan, heat oil, add potatoes to brown slightly. Add shallots, ham, butter, garlic, anchovies, green beans, tomatoes and sauté on medium heat. Sauté together until garlic is cooked and starting to caramelize, season well with salt and pepper.

Muffins & Shrimp Skewers

CHILDREN'S RECIPE:  Pineapple Stuffing Muffins

Ingredients:  
½ cup Butter
½ cup Sugar
4 Eggs
2 cups Pineapple, peeled and puréed coarsely
5 slices High Fiber White Bread, cubed
Whipped Cream to garnish
Strawberries, sliced; to garnish

Method of Preparation:  
Preheat Oven to 350F. In a bowl, over a pot of boiling water, mix butter and sugar until it starts to melt. Add eggs one at a time. Fold in pineapple and bread. Bake in 4 oz ramekins or muffin tins for 15- 20 minutes. Allow to cool slightly and serve. Garnish with whipped cream and strawberries.

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FAMILY RECIPE: Shrimp Skewers with Compressed Pineapple
1 Pineapple, cubed
Pinches of Maldon Salt, Black Pepper
1 Lime, zest
1 tbsp Extra Virgin Olive Oil
1 Lime, juice of
Red Pepper Flakes to infuse oil and to garnish
8 Shrimp, peeled, deveined and cooked
¼ cup Watercress Leaves
¼ cup Cilantro Leaves, chopped
3 tbsp Jalapeno Peppers, sliced thin
¼ cup Carrots, julienned

Method of Preparation:
Combine a little bit of olive oil, sea salt, black pepper, lime zest and pineapple. Place in plastic bag to vacuum seal. Combine red pepper flakes and lime juice to olive oil, dip shrimp in chili lime oil. Arrange shrimp on skewers with pineapple cubes. Grill on medium heat until shrimp are finished cooking and pineapple is marked. Mix watercress, cilantro, jalapeno, carrot, salt and pepper and drizzle with chili lime oil. Place skewers over salad and garnish with red pepper flakes.  

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.