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.

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.

Meatballs & Couscous

CHILDREN'S RECIPE: Cauliflower Turkey Meatballs
Ingredients:
2 tbsp Olive Oil
¼ cup White Onion, diced
½ clove Garlic, sliced thin
Salt, Pepper to taste
4 slices White Bread; crustless, diced
½ cup milk
¾ cup Cauliflower Florets, blanched
1 cup White Cheddar Cheese, grated
1 lb Ground Turkey
1 tbsp Parsley, chopped
1 pt Sour Cream
Siracha to taste

Method of Preparation:
Sauté onions, garlic, salt and pepper in oil until soft and translucent. Soak diced bread in milk, add onions and garlic mix to bread. Mash the bread mixture with your hands until bread is smooth. Mix bread mixture into cauliflower, cheese, ground turkey and parsley. Season with salt and pepper. Shape into ½” balls, pan fry until brown.  Bake at 350F until cooked. Mix siracha with ½ of the sour cream. Plate and serve with sour creams.

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FAMILY RECIPE: Cauliflower Couscous
Ingredients:
2 tbsp Red Onion, diced
1 cup Red Pepper, diced fine
1 cup Carrots, diced
1 tbsp Olive Oil
Salt, Pepper to taste
½ head Cauliflower, florets processed to couscous
2 tbsp Mint, chopped
1 cup Golden Raisins, re-hydrated in hot water
2 tbsp Extra Virgin Olive Oil
½ cup Pumpkin Seeds, candied

Method of Preparation:
Cut cauliflower off the steam into smaller florets. Add cauliflower to food processor and pulse until all cauliflower looks like small couscous grains. In a large sauté pan cook onion, peppers and carrots in oil until soft. Season with salt and pepper, add cauliflower and sauté quickly. Remove from heat mix mint, raisins and drizzle with oil. Plate and garnish with pumpkin seeds.