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.

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.

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.

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.

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.

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.

Smoothie & Cobbler

CHILDREN’S RECIPE: Peaches And Cream Protein Smoothie
Ingredients:
1 cup Unsweetened Coconut Milk, vanilla, from carton not can
1 scoop Protein Powder, vanilla or plain
1½ cups Peaches, pitted and skin on
½ Banana, peeled and sliced
½ tsp Vanilla Extract (optional, adjust according to taste)

Method of Preparation:
Add all ingredients to a high-powered blender and blend. Pour into your favorite smoothie glass and enjoy. 

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FAMILY RECIPE: Peach Cobbler
Ingredients:
2 tbsp Butter
3 tbsp Brown Sugar
1 tbsp Star Anise
2 Peaches, diced
1 Banana, peeled and sliced
½ Lemon, zest and juice of
¼ cup Vanilla Extract
¼ cup Yogurt to garnish
Brown Sugar, Mint to garnish

Method of Preparation:
In hot pan, melt butter with brown sugar and star anise. Add peaches and blend. Then add bananas, stir. Add lemon juice, lemon zest and vanilla extract. Sautee for 3-5 minutes until caramelized. Serve and top with yogurt, brown sugar and mint.

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.

Pasta & Beef Tenderloin

CHILDREN’S RECIPE: Curry Pea Pasta
Ingredients:
4 oz Angel Hair Pasta
4 oz Curry Pea Velouté, from family recipe
2 oz Butter
2 oz Parmigiana Cheese, grated
Cilantro to garnish
Parsley to garnish

Method of Preparation:
Cook the pasta until al dente. Heat up the pan from the tenderloin, when it is hot, remove from stove and pour in remaining Curry Pea Velouté. Pan will sizzle, add pasta and butter and put back on stove to cook. Top with cheese and herbs.

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FAMILY RECIPE: Seared Tenderloin of Beef with Curry Pea Velouté
Ingredients:
1 cup Onion, minced
1 tsp Ginger, minced
2 Scallions, chopped
1 tsp Red Curry Paste
3 tbsp Curry Powder
1 cup Coconut Milk
3 cups Peas
¼ cup Cilantro
¼ cup Parsley
4 oz Soybean Oil
2 Beef Tenderloins, 4-5oz each
4 oz Pea Tops

Curry Pea Velouté:
In a 6-quart pot, cook the onion, ginger and scallions. Then add the red curry paste, curry powder, coconut milk and peas. Add water from peas as vegetable stock. Simmer for 10 minutes add the cilantro and parsley then blend to a purée.

Beef Tenderloin:
Sear the tenderloin in a pan for 4-5 minutes until medium rare. Add peas to the Curry Pea Velouté, slice the beef and spoon sauce over the beef. Garnish with pea tops.

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.

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.

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.

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.  

Meatballs & Couscous

CHILDREN'S RECIPE: Cauliflower Turkey Meatballs
Ingredients:
2 tbsp Olive Oil
¼ cup White Onion, diced
½ clove Garlic, sliced thin
Salt, Pepper to taste
4 slices White Bread; crustless, diced
½ cup milk
¾ cup Cauliflower Florets, blanched
1 cup White Cheddar Cheese, grated
1 lb Ground Turkey
1 tbsp Parsley, chopped
1 pt Sour Cream
Siracha to taste

Method of Preparation:
Sauté onions, garlic, salt and pepper in oil until soft and translucent. Soak diced bread in milk, add onions and garlic mix to bread. Mash the bread mixture with your hands until bread is smooth. Mix bread mixture into cauliflower, cheese, ground turkey and parsley. Season with salt and pepper. Shape into ½” balls, pan fry until brown.  Bake at 350F until cooked. Mix siracha with ½ of the sour cream. Plate and serve with sour creams.

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FAMILY RECIPE: Cauliflower Couscous
Ingredients:
2 tbsp Red Onion, diced
1 cup Red Pepper, diced fine
1 cup Carrots, diced
1 tbsp Olive Oil
Salt, Pepper to taste
½ head Cauliflower, florets processed to couscous
2 tbsp Mint, chopped
1 cup Golden Raisins, re-hydrated in hot water
2 tbsp Extra Virgin Olive Oil
½ cup Pumpkin Seeds, candied

Method of Preparation:
Cut cauliflower off the steam into smaller florets. Add cauliflower to food processor and pulse until all cauliflower looks like small couscous grains. In a large sauté pan cook onion, peppers and carrots in oil until soft. Season with salt and pepper, add cauliflower and sauté quickly. Remove from heat mix mint, raisins and drizzle with oil. Plate and garnish with pumpkin seeds.

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.