Paletas & Salad

CHILDREN’S RECIPE: Blackberry and Coconut Paletas (Popsicle)
Ingredients:
1 cup Coconut Milk
1 cup Blackberries
2 tbsp Simple Syrup
¼ cup Sweetened Condensed Milk

Method of Preparation:
Blend coconut milk, blackberries and syrup in a blender until smooth.  Place in molds and freeze. Drizzle with sweetened condensed milk.

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FAMILY RECIPE: Goat Cheese Salad with Blackberries and Membrillo (Quince Paste)
Quince Vinaigrette:
Ingredients:
½ cup Blackberries
¼ cup Quince Paste (Membrillo)
½ cup Fresh Orange Juice
½ cup Champagne Vinegar
1 cup Extra Virgin Olive Oil
Salt, Pepper to taste

Goat Cheese Salad:
Ingredients:
1 Medallion Cana de Cabra (Spanish Goat Cheese), 4 oz
8 oz Arugula or similar green
¼ cup Quince Paste (Membrillo)
¼ cup Gooseberries, halved
¼ cup Blackberries
¼ cup Marcona Almonds, chopped
Salt, Pepper to taste

Method of Preparation:
For the Quince Vinaigrette, pulse berries, membrillo, orange juice and champagne vinegar in a blender; add extra virgin olive oil and combine until smooth. Season to taste. In a hot non-stick pan, cook goat cheese until caramelized and crispy on the bottom. Flip and remove from heat. In a mixing bowl, combine arugula, membrillo, gooseberries, blackberries and almonds. Dress lightly in vinaigrette and season to taste. Plate, top with crispy goat cheese and garnish with berries.

Puree & Salmon

CHILDREN’S RECIPE: Baby Food
Ingredients:
Red Delicious or Royal Gala Apples, any sweet variety
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Peel, core and dice apples. Place in boiling water for 8 minutes or until tender. 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 or nutmeg may be added as baby progresses.

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FAMILY RECIPE: Pan Seared Salmon over Apple Parsnip Purée
Ingredients:
3 Apples, peeled and sliced; portion julienned to garnish
1 Parsnip, peeled and sliced; portion julienned to garnish
2 cups Milk
4 fillets Salmon, 6 oz each
Salt, Pepper to taste
2 tbsp Olive Oil
1 tbsp Butter

Method of Preparation:
Place apples and parsnips into a pot with milk. Bring to a simmer and cook until soft. Pour this mixture into a blender and purée. Place back into pot to simmer. Season the salmon with salt and pepper. Heat oil in a hot pan to sear the salmon. Cook the salmon until golden brown. Spread purée onto a plate and top with salmon. Sauté julienned apples and parsnips in butter, season and garnish over salmon.

Puree & Pea Top Salad

CHILDREN’S RECIPE: Baby Food
Ingredients:
Sweet Potatoes
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon, Allspice or Sweet Paprika to taste; as baby’s palate develops

Method of Preparation:
Rinse sweet potatoes and puncture a few times with a fork. Bake at 400F for 50 minutes. Or you may peel and dice sweet potatoes and place in boiling water for 15 minutes or until tender. Place the flesh 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, allspice or sweet paprika may be added as baby progresses.

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FAMILY RECIPE: Pea Top Salad over Peaches and Sweet Potato Purée
Sweet Potato Purée
Ingredients:
2 Sweet Potato, peeled and chopped
1 cup Parsnips, peeled and chopped
2 cups Milk

Pea Top Salad:
Ingredients:
1 cup Pea Tops
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 Meyer Lemon, juice of
2 Peaches, sliced thin; to garnish

Method of Preparation:
Place sweet potatoes and parsnips into a pot with milk. Bring to a simmer and cook until soft. Pour this mixture into a blender and purée. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

To make the salad, fold pea tops, olive oil, balsamic vinegar and lemon juice together. Arrange peaches around plate, spread purée and top with salad.

Porridge & Pancakes

CHILDREN’S RECIPE: Baby Food “Porridge”
Ingredients:
¼ cup Brown Rice Cereal, ground
1 cup Water
Breast Milk/Formula to taste; check with your doctor about water in your area
Ginger, Cilantro, Garlic or Onion Powder to taste; as baby’s palate develops

Method of Preparation:
Grind brown rice in a food processor, this will take a little bit of time. Boil water in a medium pot and add the ground brown rice. Simmer and whisk frequently to avoid clumping. Remove from pot and allow to cool. You may add breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Ginger, cilantro, garlic or onion powder may be added as baby progresses.

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FAMILY RECIPE: Brown Rice Cereal Pancakes with Caramelized Blueberries & Figs
Ingredients:
1 cup Brown Rice Flour
½ tsp Baking Soda
1½ tsp Baking Powder
½ tsp Salt
1 cup Whipped Cream
½ cup Sour Cream
1 tbsp Vanilla Extract
2 tbsp Butter, melted
2 Egg Whites
1 tsp Lemon, zest of
1 cup Blueberries
6 Figs, halved
4 tbsp Honey

Method of Preparation:
In a bowl, mix the brown rice flour, baking soda, baking powder and salt. Fold in whipped cream, sour cream, vanilla and butter. Whisk the egg whites, until stiff peaks form. Add egg whites to the mixture for a fluffier pancake. Add a little lemon zest. Form batter into pancakes on greased skillet and cook for 2 minutes until bubbles form and some burst, flip, cook until brown.

Heat blueberries in a pan, add honey. Cook until caramelized. Cook the figs in honey as well. Stack Pancakes on warm plate and sprinkle tower with caramelized blueberries, figs and honey.  

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.

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.