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.

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.

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.

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.