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Polenta Fries & Hummus

November 12, 2018 Steven Horn

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.


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.

In Squash + Gourds, Pumpkins Tags Pumpkins, chef, chef anthony bonett, pumpkins, polenta fries, hummus, children's recipe, pumpkin polenta fries, veggie fries, healty french fries, french fry substitute, healthy alternatives, easy cooking, fun cooking, family cooking, chickpeas, pita bread
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Zucchini Pancakes Two Ways

July 24, 2018 Steven Horn

CHILDREN’S RECIPE: Potato and Zucchini Pancakes with Chive Sour Cream
Ingredients:

1 Zucchini, shredded
1 Potato, shredded
4 tbsp Olive Oil
4 tbsp Sour Cream
Chives to taste

 
Method of Preparation:
Combine shredded zucchini and potato, drain and squeeze water out, mix together.  Shape into patty and fry in oil, flip when edges brown.  Drain oil out in paper towel, top with chive sour cream.


FAMILY RECIPE: Potato and Zucchini Pancakes with Shaved Zucchini and Squash Salad
Ingredients:

½ cup Baby Zucchini, sliced
½ cup Summer Squash, sliced
5 Cherry Tomatoes, halved
2 tbsp Onion, sliced
2 tbsp Radish, sliced
2 tbsp Pistachios
4 tbsp Pesto
1 tsp Lemon Juice
1 tsp Sherry Vinegar
Pinch of Chives
2 tbsp Olive Oil
Salt, Pepper to taste
Potato & Zucchini Pancakes, from children’s recipe

Method of Preparation:
Mix sliced baby zucchini, summer squash, cherry tomatoes, onion, radish, pistachios, pesto, lemon juice, sherry vinegar, pepper, chives and oil.  Add salt to break down moisture.  Toss until ingredients are evenly mixed.

In Zucchini, Squash + Gourds Tags ZUCCHINI, Squash + Gourds, cooking for baby and me, chive sour cream, sour cream, chef lee chizmar, zucchini pancakes, children's recipe, healthy alternatives, potato, shaved, squash salad, summer snack, lemon
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