Skewers & Tuna

CHILDREN’S RECIPE: Parmesan Cauliflower Skewers with Cauliflower and Celery Root Velouté
Ingredients:
4 tbsp Olive Oil
½ head Cauliflower, florets
12 Cherry Tomatoes
2 tbsp Parmesan Cheese, grated
¼ cup Bread Crumbs
½ tbsp Garlic Powder
12 Mozzarella Balls, small
Celery Root and Cauliflower Velouté, from family recipe
Pea Tops to garnish

Method of Preparation:
Put olive oil in a hot pan, once oil is hot place the cauliflower in the pan. Let it get crispy then add the tomatoes, parmesan, bread crumbs, garlic powder and mix together. Take the skewers and put a cauliflower, mozzarella ball and the cherry tomato every other one three of each. Dress plate with the Cauliflower Velouté, top with skewers and garnish with pea tops.

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FAMILY RECIPE: Seared Yellow Fin Tuna, Cauliflower and Celery Root Velouté, Wild Ramps
Cauliflower Velouté:
Ingredients:
¼ cup Olive Oil
1 cup Cauliflower Stems
1 cup Celery Root, diced
2 cloves Garlic
1 Leek, sliced
1 qt Water
Salt to taste

Method of Preparation:
Put oil in a hot pot, once oil is hot, add cauliflower, celery root, garlic, leeks and cook until soft. Add water and salt. Cook until soft and purée.

Ingredients:
3 tbsp Olive Oil
2 fillets Yellow Fin Tuna, 6 oz each
Salt to taste
6 Wild Ramps
½ Lemon, halved and juice of
Pea Tops to garnish
Roasted Cauliflower, from children’s recipe

Method of Preparation:
To prep the ramps, separate the bulb from the greens. Wash very well. Season the tuna with salt. The tuna should be two inches thick, to serve rare. In a hot pan add the olive oil, once hot add the tuna and cook each side until all the sides are seared. Remove the tuna, in the same pan toss the ramps and cook for just a minute with lemon half.

On a plate spread the Cauliflower Velouté and top with the sliced tuna, dress plate with ramps, pea tops and roasted cauliflower. Squeeze lemon and serve.

Tots & Noodles

CHILDREN'S RECIPE RECIPE: Zucchini and Cheese Tots
Ingredients:
2 cups Zucchinis, grated
½ cup Panko Bread Crumbs
2 Eggs
1 tsp Garlic Powder
½ tbsp  Parsley, chopped
½ cup Pecorino Cheese, grated
Salt, Pepper to taste
1 tbsp Light Olive Oil

Method of Preparation:
Squeeze grated zucchini in a towel to drain of all water. Mix with panko bread crumbs, eggs, garlic powder, parsley, and cheese. Season with salt and pepper. Spread oil on baking sheet. Use a tablespoon to form oval shaped tots and bake at 400F for 8 minutes or until brown.

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FAMILY RECIPE: Zucchini Noodles
Ingredients:
8 Cremini Mushrooms, destemmed and halved
2 tbsp Extra Virgin Olive Oil
¼ Red Onion, julienned
¼ clove Garlic, sliced
2 tbsp Butter
2 Zucchinis, turning sliced into noodles
2 tbsp Parsley, sliced
2 tbsp Basil, sliced
3 tbsp Parmesan Cheese, grated fine, to garnish
1 tbsp Olive Oil
Salt, Pepper to taste

Method of Preparation:
Sauté mushrooms in oil, add onion, garlic and cook until onions are soft. Add butter to pan and melt. Add zucchini noodles, parsley and basil and quickly sauté for about 1 minute. Remove from the heat, toss in olive oil, salt and pepper. Serve noodles in bowl, top with mushroom and grated cheese.