Soup & Risotto

CHILDREN’S RECIPE: Roasted Tomato Soup and Grilled Cheese
Roasted Tomatoes:
Ingredients:
6 Tomatoes, sliced
2 sprigs Thyme
3 cloves Garlic, chopped
Salt, Pepper to taste

Method of Preparation:
Season tomatoes with thyme, garlic, salt and pepper in olive oil, cook in oven at 350F for 10 minutes.

Roasted Tomato Soup and Grilled Cheese:
Ingredients:
8 small Buns, sliced
4 oz Butter
8 slices Gruyere Cheese
Roasted Tomatoes
¼ cup Water

Method of Preparation:
Butter the buns and toast in pan over low heat. Remove from heat, form sandwiches with the cheese and put back in pan to melt cheese. Add water to roasted tomato and puree into a soup. Put the soup in a cup and serve with the grilled cheese on the side.

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FAMILY RECIPE: Roasted Tomato Lobster Risotto
Ingredients:
2 Lobster Tails, blanched and chopped
2 tbsp Sea Salt
4 cups Water
2 cups Rice; Vialone Nano or any risotto variety
½ cup White Wine
½ cup Olive Oil
½ cup Onion, chopped
1 tbsp Garlic, chopped
1 cup Chicken Stock or Water
2 Roasted Tomatoes, chopped, from children’s recipe
1 cup Parmesan Cheese
1 tsp Rosemary, chopped

Method of Preparation:
Blanch lobster tails in salted water. To blanch rice, bring to a simmer in white wine and hot stock from lobsters, optional; cover and let sit.  Heat olive oil in pot, add onion, garlic then put the rice in and stir until the rice is covered with the olive oil. Add water, Roasted Tomatoes and lobster to rice. Add cheese and rosemary, stir and serve.

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.

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.