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 & Shrimp

CHILDREN’S RECIPE: Yogurt and Blueberry Pancakes
Ingredients:
2 cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
2 cups Greek Yogurt
1 Egg
1 cup Milk
6 tbsp Butter
1 cup Blueberries
Butter, Syrup to garnish

Method of Preparation:
Mix dry ingredients. In a separate bowl, mix yogurt, egg and milk. Add to dry ingredients and gently combine. Melt butter on a hot griddle/pan over medium heat and ladle pancake batter onto hot butter. When bubbles form, arrange blueberries in the pancakes. Once edges begin to brown, flip. Cook an additional minute and serve with butter and choice of syrup.

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FAMILY RECIPE: Seared Spiced Shrimp with Tzatziki Sauce and Greek Salad
Seared Spiced Shrimp:
Ingredients:
16 Shrimp, peeled and deveined
2 tbsp Olive Oil
1 clove Garlic, chopped
½ tsp Dry Oregano
½ tsp Paprika
½ tsp Thyme, chopped
Salt, Pepper to taste
½ Lemon, juice of

Method of Preparation:
Combine all ingredients in a mixing bowl and toss to combine. Arrange shrimp on a baking sheet and bake at 350F for 15 minutes. Plate, drizzle with pan oil, serve with Tzatziki Sauce and Greek Salad.

Tzatziki Sauce:
Ingredients:
¾ cup Cucumber, peeled and seeded
1 clove Garlic, sliced
1 tbsp Kosher Salt
2 cups Greek Yogurt, strained
2 tbsp Dill, chopped
½ Lemon, juice of
¼ tsp Cracked Black Pepper

Method of Preparation:
Purée cucumber, garlic and salt in a food processor. Strain and save the liquid. Strain yogurt in a cloth napkin or kitchen towel to remove excess liquid. In a mixing bowl combine yogurt and cucumber mixture add some of the cucumber liquid, dill, lemon juice and pepper. Adjust seasoning if needed.

Greek Salad:
Ingredients:
2 Roma Tomatoes, 1” diced
1 Cucumber, 1” diced
½ Red Onion, ½” diced
½ cup Kalamata Olives, pitted and sliced
3 tbsp Extra Virgin Olive Oil
1 Lemon, juice of
2 tbsp Dill, chopped
2 tbsp Parsley, chopped
2 tbsp Oregano, chopped
Salt, Pepper to taste

Method of Preparation:
Toss all ingredients in a large mixing bowl. Adjust seasoning if needed.

Smoothie & Arctic Char

CHILDREN’S RECIPE: Mixed Berry and Banana Smoothie
Ingredients:
4 cups Greek Yogurt, vanilla
2 tbsp Honey
4 cup Mixed Berries, frozen
2 Banana, peeled and sliced

Method of Preparation:
Put all ingredients in a blender and purée until smooth. Add ice if you like, or freeze yogurt in ice cube trays so as not to dilute the flavor.

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FAMILY RECIPE: Arctic Char with Haricots Verts, Fingerling Potatoes, Dill Lemon Yogurt
Ingredients:
2 fillets Arctic Char, 6 oz each
3 tbsp Olive Oil
2 tbsp Butter
1 cup Haricot Vert, blanched
1 cup Fingerling Potatoes, blanched and sliced
2 oz Chicken Stock
Salt, Pepper to taste
1 tbsp Parsley, chopped
1 cup Greek Yogurt, plain
2 tbsp Dill, minced
2 tbsp Chives, minced
½ Lemon, zest
½ Lemon, juice of


Method of Preparation:
Heat oil, season both sides of fish and cook skin side down in a hot pan for a few minutes. Place in 350F oven for about 5 minutes. Remove from oven, flip fish, add 1 tbsp butter and baste the skin side of the fish.

In a separate pan, sauté 1 tbsp butter, beans, potatoes, chicken stock, salt, pepper and parsley. In a bowl whisk together yogurt, dill, chives, zest and lemon juice. Plate fish over the beans and potatoes with the yogurt.

Smoothie & Pancakes

CHILDREN’S RECIPE: Oatmeal Fruit Smoothie
Ingredients:
½ cup Oats
3 cups Frozen Fruit, assorted varieties
1 cup Greek Yogurt, plain
1 cup Milk
1 Banana, fresh

Method of Preparation:
Place all ingredients in a blender and purée until smooth.

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FAMILY RECIPE: Peanut Butter and Banana Oatmeal Pancakes with Pecan Syrup
Ingredients:
1 cup Oats
2 cups Flour
1 tsp Baking Soda
1 tsp Salt
½ tsp Sugar
¼ cup Oil
½ cup Banana, peeled and smashed
3 tbsp Peanut Butter
2 cups Buttermilk
2 Eggs
2 tbsp Butter
1 Banana, peeled and sliced
1 cup Pure Maple Syrup
¼ cup Pecans, coarsely chopped

Method of Preparation:
Place the oil, banana and the peanut butter in a bowl and mix. Add remaining wet ingredients to that bowl. Combine all of the dry ingredients in another. Add the dry to the wet and stir until just combined; mix should still be lumpy. Do not over mix.  Ladle mixture onto a hot griddle with the butter and top with banana slices. Flip when air bubbles rise to the surface, cook for an additional 30 seconds. Place the syrup and the pecans into a small pot and heat gently over medium low heat until pecans are soft.  Do not let boil. Spoon syrup over pancakes to serve.

Parfait & Cobbler

CHILDREN'S RECIPE: Blackberry Parfait with Honey, Granola and Greek Yogurt
Ingredients:
1½ cup Greek Yogurt, plain
1 cup Granola
1 tsp Honey
1 cup Blackberry Compote, from family recipe
     Reduced to ½ cup jam 

Method of Preparation:
Place the blackberry compote from the family recipe in a small saucepot and cook until reduced by half. Chill the blackberry jam completely. In your serving vessel put a one-inch layer of yogurt covering the bottom. Top with a few spoonfuls of the blackberry jam. Then a nice sprinkle of the granola. Finish with a light drizzle of local honey on the granola.

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FAMILY RECIPE: Blackberry and Brown Sugar Cobbler with Whipped Cream
Blackberry Compote:
Ingredients: 
4 cups Blackberries
1 tbsp Lemon, juice of
1 Lemon, zest
1 tbsp Vanilla Extract
½ cup Granulated Sugar

Method of Preparation:
Toss blackberries with lemon juice, zest, sugar and vanilla and let sit for 15-20 minutes at room temperature.

Almond Crumble:
Ingredients:
6 tbsp Butter, melted
1 cup Brown Sugar
1 cup Almonds, shaved
1 cup Flour Whipped Cream to garnish


Method of Preparation:
Add melted butter to the brown sugar and shaved almonds and mix together with wooden spoon. Slowly add the flour to the brown sugar mixture while mixing to make the crumble topping.  

Drain the blueberry compote and add them to your desired baking/serving dish reserving one cup for the children’s recipe. Top with a generous amount of the almond crumble. Bake at 375F for 12-15 minutes until golden brown and bubbly. Serve with a dollop of whipped cream.

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.