Crêpes Two Ways

CHILDREN RECIPE: Turkey, Cheese and Avocado Mousse Crêpes
Ingredients:
2 Eggs
1 Yolk
½ cup Flour
1 tbsp Sugar
2 tbsp Butter
¼ cup Chives, chopped
2 Avocados, pitted and sliced
3 tbsp Sour Cream
1 Lime, juice of
Salt to taste
3 oz Turkey, sliced
2 oz Cheese, sliced
Arugula to taste

Method of Preparation:
Crêpes
Whisk yolks, eggs, flour, sugar together, add butter and chives whisk until smooth. Fry in high heat pan, flip when edges are brown.

Avocado Mousse:  Put avocado, sour cream, lime juice and salt into food processor.

Spread mousse over crêpe, add turkey, arugula and cheese.Fold crêpe and serve. You may heat in oven at 350F to melt cheese.

---

FAMILY RECIPE: Smoked Salmon, Pickled Red Onion, Arugula and Avocado Mousse Crêpes
Mousse Crêpes  
Ingredients:
Crêpes, from children’s recipe
Avocado Mousse, from children’s recipe
4 oz Smoked Salmon
½ cup Pickled Red Onion
4 sprigs Dill
Arugula to taste
 

Method of Preparation:
Spread mousse over crêpe; add smoked salmon, pickled onion, arugula and dill. Roll crêpe and slice sushi style.

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.

---

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.