Dip & Lasagna

CHILDREN’S RECIPE: Roasted Eggplant Dip with Pita
Ingredients:
1 Eggplant, diced
½ White Onion, diced
3 cloves Garlic
1 Tomato, diced
4 spears Chives
Pinch of Parsley
6 leaves Spinach
1 tsp Lemon Juice
1 tsp Sherry Vinegar 
2 tbsp Panko Bread Crumbs
1 Loaf Pita Bread

Method of Preparation:
Sear eggplant in pan, add onion, garlic, tomato, chives, parsley, and spinach, sauté ingredients down for 5-8 minutes.  Add lemon juice, sherry vinegar and bread crumbs.  Then put in food processor.  Serve with sliced pita bread.

---

FAMILY RECIPE: Roasted Eggplant Lasagna with Tomato, Mozzarella and Basil 
Ingredients:
1 cup Marinara Sauce
8 sheets Lasagna Pasta
½ Eggplant, roasted and sliced
6 cubes Mozzarella
3 oz Basil
10 leaves Spinach
Eggplant Dip, from children’s recipe
2 tbsp Olive Oil
¼ cup Parmesan Cheese, grated

Method of Preparation:
Build your lasagna layers with marinara sauce, pasta sheets, eggplant, cheese, basil and spinach.  Use eggplant dip between layers.  Finish off in oven at 350F until cheese is melted.

Pasta & Beef Tenderloin

CHILDREN’S RECIPE: Curry Pea Pasta
Ingredients:
4 oz Angel Hair Pasta
4 oz Curry Pea Velouté, from family recipe
2 oz Butter
2 oz Parmigiana Cheese, grated
Cilantro to garnish
Parsley to garnish

Method of Preparation:
Cook the pasta until al dente. Heat up the pan from the tenderloin, when it is hot, remove from stove and pour in remaining Curry Pea Velouté. Pan will sizzle, add pasta and butter and put back on stove to cook. Top with cheese and herbs.

---

FAMILY RECIPE: Seared Tenderloin of Beef with Curry Pea Velouté
Ingredients:
1 cup Onion, minced
1 tsp Ginger, minced
2 Scallions, chopped
1 tsp Red Curry Paste
3 tbsp Curry Powder
1 cup Coconut Milk
3 cups Peas
¼ cup Cilantro
¼ cup Parsley
4 oz Soybean Oil
2 Beef Tenderloins, 4-5oz each
4 oz Pea Tops

Curry Pea Velouté:
In a 6-quart pot, cook the onion, ginger and scallions. Then add the red curry paste, curry powder, coconut milk and peas. Add water from peas as vegetable stock. Simmer for 10 minutes add the cilantro and parsley then blend to a purée.

Beef Tenderloin:
Sear the tenderloin in a pan for 4-5 minutes until medium rare. Add peas to the Curry Pea Velouté, slice the beef and spoon sauce over the beef. Garnish with pea tops.