Smoothie & Arctic Char

CHILDREN’S RECIPE: Mixed Berry and Banana Smoothie
Ingredients:
4 cups Greek Yogurt, vanilla
2 tbsp Honey
4 cup Mixed Berries, frozen
2 Banana, peeled and sliced

Method of Preparation:
Put all ingredients in a blender and purée until smooth. Add ice if you like, or freeze yogurt in ice cube trays so as not to dilute the flavor.

---

FAMILY RECIPE: Arctic Char with Haricots Verts, Fingerling Potatoes, Dill Lemon Yogurt
Ingredients:
2 fillets Arctic Char, 6 oz each
3 tbsp Olive Oil
2 tbsp Butter
1 cup Haricot Vert, blanched
1 cup Fingerling Potatoes, blanched and sliced
2 oz Chicken Stock
Salt, Pepper to taste
1 tbsp Parsley, chopped
1 cup Greek Yogurt, plain
2 tbsp Dill, minced
2 tbsp Chives, minced
½ Lemon, zest
½ Lemon, juice of


Method of Preparation:
Heat oil, season both sides of fish and cook skin side down in a hot pan for a few minutes. Place in 350F oven for about 5 minutes. Remove from oven, flip fish, add 1 tbsp butter and baste the skin side of the fish.

In a separate pan, sauté 1 tbsp butter, beans, potatoes, chicken stock, salt, pepper and parsley. In a bowl whisk together yogurt, dill, chives, zest and lemon juice. Plate fish over the beans and potatoes with the yogurt.

Smoothie & Salmon

CHILDREN'S RECIPE: Greek Yogurt with Mixed Berries and Flax Seeds Smoothie
Ingredients:
6 oz Low fat Greek Yogurt
6 oz Frozen Mixed Berries
1 oz Flax Seeds
6 oz Coconut Water

Method of Preparation:
Combine all ingredients in a blender and blend until smooth.

---

FAMILY RECIPE: Seared Salmon over Yogurt Dill Sauce with Spinach
Ingredients:
2 fillets Salmon, 6 oz each
1 tbsp Olive Oil
6 oz Low Fat Greek Yogurt
Salt, Pepper to taste
1 tbsp Sugar
1 oz Chives, sliced
1 oz Lemon, juice of
1 oz Dill, chopped
1 tbsp Olive Oil
4 cloves Garlic, sliced
2 Shallots. sliced
1 tbsp Butter
12 oz Baby Spinach

 Method of Preparation:
In a heavy bottom or cast iron pan add olive oil and place over high heat. Season the salmon with salt and pepper, place skin side down in the pan. Bake at 350F for 5 minutes. In a mixing bowl combine yogurt, salt, pepper, sugar, chives, lemon juice and dill. In a sauté pan heat olive oil with garlic and shallots, cook until soft. Add spinach, heat until wilted and remove from pan. Finish salmon on stove; baste in butter. Plate salmon on a bed of spinach, top with sauce.