Parfait & Salmon

CHILDREN’S RECIPE: Grapefruit, Coconut Yogurt and Granola Parfait
Ingredients:
1 1/2 cups Coconut Milk Yogurt
1 Red Grapefruit, segmented
1 large Sweet Orange, segmented
1 cup Granola, of choice
1 tbsp Honey or another sweetener

Method of Preparation:
Toss citrus with a bit of honey and set aside. Layer yogurt, citrus and granola, topping with granola, a segment of grapefruit, and a small drizzle of honey.

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FAMILY RECIPE: Seared Salmon Salad with Arugula, Avocado, Grapefruit and Honey Mustard
Ingredients:
1 8 to 10 oz Atlantic Salmon, boneless, skinless
Marinade:
2 tbsp Grapefruit Juice
1 tbsp Soy
1 tbsp Dijon Mustard
1 tbsp Olive Oil
1 tbsp Light Oil for cooking
Salt & Pepper

Arugula Salad
Ingredients:
Chopped Radicchio
1 Avocado, peeled and sliced
1/2 small Red Onion, thinly sliced
1 Pink Grapefruit, segmented
1 Small Head Fennel, shaved thin
1 Carrot, peeled and julienne
Salt & Pepper
Honey Mustard Dressing

Method of Preparation:
Season salmon with salt and pepper. Saute in pan with light oil. Brush with marinade. Finish cooking in a 350-degree oven for approx 6 to 8 minutes until cooked medium to medium-well. Remove from pan and allow to cool slightly, cut into small pieces to add to salad. Toss salad ingredients together, season with salt and pepper and lightly dress. Arrange in bowl and top with pieces of salmon.

Parfait & Halibut

CHILDREN’S RECIPE: Grapefruit and Yogurt Parfait with Toasted Almonds
Ingredients:
2 cups Vanilla Yogurt
1 Grapefruit, supremed
1 Orange, supremed
1 tbsp Honey
1 tbsp Nuts, toasted and chopped

Method of Preparation:
Layer 1/3 cup yogurt into the bottom of your desired dish. Combine grapefruit and oranges with juice. Alternate layers of fruit, nuts and yogurt until dishes are filled to the top. Drizzle with honey. Serve parfaits immediately.

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FAMILY RECIPE: Seared Halibut over Braised Kale, Grapefruit, Onion and Toasted Sunflower Seeds
Ingredients:
2 tbsp Olive Oil
4 fillets Halibut, 4 oz each
Salt, White Pepper to taste
1 tsp Lemon Juice
1 tsp Sherry Vinegar
3 sprigs Thyme
2 tbsp Olive Oil
2 cups White Button Mushrooms, quartered
1 bunch Kale, chopped
1 Grapefruit, supremed
1 clove Garlic, sliced thin
½ cup Onion, sliced
½ cup Mushroom/Vegetable Stock
2 tbsp Sunflower Seeds, toasted

Method of Preparation:
In a cast iron pan, heat olive oil over medium-high heat, until hot and shimmering. Season halibut, both sides with salt and white pepper, cook over medium-high heat for 3-4 minutes without moving, until golden and crisp. Flip halibut, remove from flame add lemon juice, sherry vinegar and thyme. Tilt pan slightly to let the liquid pool at one end. Use a spoon to baste the fish with the pooled liquid. Continue basting until fish is cooked, 45-90 seconds more.

In a separate pan, add olive oil over medium-high heat until hot and shimmering, add mushrooms, cook, stirring frequently about 4 minutes. Add garlic and onions, cook until translucent. Add kale, season with salt and pepper. Add stock and cook until the liquid is mostly dissolved and kale is wilted and tender. Add sunflower seeds and grapefruit supremes stir until combined, remove from heat.  Lay a bed of the mushroom mixture on the plate add halibut, top with sunflower seeds.

Parfait & Cobbler

CHILDREN'S RECIPE: Blackberry Parfait with Honey, Granola and Greek Yogurt
Ingredients:
1½ cup Greek Yogurt, plain
1 cup Granola
1 tsp Honey
1 cup Blackberry Compote, from family recipe
     Reduced to ½ cup jam 

Method of Preparation:
Place the blackberry compote from the family recipe in a small saucepot and cook until reduced by half. Chill the blackberry jam completely. In your serving vessel put a one-inch layer of yogurt covering the bottom. Top with a few spoonfuls of the blackberry jam. Then a nice sprinkle of the granola. Finish with a light drizzle of local honey on the granola.

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FAMILY RECIPE: Blackberry and Brown Sugar Cobbler with Whipped Cream
Blackberry Compote:
Ingredients: 
4 cups Blackberries
1 tbsp Lemon, juice of
1 Lemon, zest
1 tbsp Vanilla Extract
½ cup Granulated Sugar

Method of Preparation:
Toss blackberries with lemon juice, zest, sugar and vanilla and let sit for 15-20 minutes at room temperature.

Almond Crumble:
Ingredients:
6 tbsp Butter, melted
1 cup Brown Sugar
1 cup Almonds, shaved
1 cup Flour Whipped Cream to garnish


Method of Preparation:
Add melted butter to the brown sugar and shaved almonds and mix together with wooden spoon. Slowly add the flour to the brown sugar mixture while mixing to make the crumble topping.  

Drain the blueberry compote and add them to your desired baking/serving dish reserving one cup for the children’s recipe. Top with a generous amount of the almond crumble. Bake at 375F for 12-15 minutes until golden brown and bubbly. Serve with a dollop of whipped cream.