Paletas & Salad

CHILDREN’S RECIPE: Blackberry and Coconut Paletas (Popsicle)
Ingredients:
1 cup Coconut Milk
1 cup Blackberries
2 tbsp Simple Syrup
¼ cup Sweetened Condensed Milk

Method of Preparation:
Blend coconut milk, blackberries and syrup in a blender until smooth.  Place in molds and freeze. Drizzle with sweetened condensed milk.

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FAMILY RECIPE: Goat Cheese Salad with Blackberries and Membrillo (Quince Paste)
Quince Vinaigrette:
Ingredients:
½ cup Blackberries
¼ cup Quince Paste (Membrillo)
½ cup Fresh Orange Juice
½ cup Champagne Vinegar
1 cup Extra Virgin Olive Oil
Salt, Pepper to taste

Goat Cheese Salad:
Ingredients:
1 Medallion Cana de Cabra (Spanish Goat Cheese), 4 oz
8 oz Arugula or similar green
¼ cup Quince Paste (Membrillo)
¼ cup Gooseberries, halved
¼ cup Blackberries
¼ cup Marcona Almonds, chopped
Salt, Pepper to taste

Method of Preparation:
For the Quince Vinaigrette, pulse berries, membrillo, orange juice and champagne vinegar in a blender; add extra virgin olive oil and combine until smooth. Season to taste. In a hot non-stick pan, cook goat cheese until caramelized and crispy on the bottom. Flip and remove from heat. In a mixing bowl, combine arugula, membrillo, gooseberries, blackberries and almonds. Dress lightly in vinaigrette and season to taste. Plate, top with crispy goat cheese and garnish with berries.

Pancakes & Chicken Salad

CHILDREN’S RECIPE: Green Pea Pancakes with Grilled Ham and Cheese
Ingredients:
¾ cup Flour
1 cup Cottage Cheese, drained
3 Eggs
Salt, Pepper to taste
1 cup Frozen Peas, thawed and dried
2 tbsp Cooking Oil
¼ lb Imported Ham, sliced thin
4 slices Cheese
Honey Mustard for dipping
Sweet Pickles to garnish

Method of Preparation:
Strain cottage cheese, add to a bowl with flour, combine eggs and whisk thoroughly. Add peas. Heat oil in pan, cook pancakes until brown on one side and flip until brown on other side. Form sandwiches with ham and cheese. Bake at 350F until cheese is melted. Cut into triangles and serve with honey mustard and sweet pickles.

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FAMILY RECIPE: Grilled Chicken Salad with Peas
Ingredients:
4 tbsp Olive Oil
1 tbsp Lemon, juice of
1 Shallot, minced
1 tbsp Dijon Mustard
1 tbsp Parsley, chopped
Salt, Pepper to taste
1 cup Frozen Peas, blanched
2 cups Arugula
2 tbsp Kalamata Olives, halved
¼ cup Golden Raisins
2 breasts Chicken, 6 oz each, grilled and diced
½ cup Feta Cheese, diced

Method of Preparation:
To make lemon vinaigrette combine, olive oil, lemon juice, shallots, Dijon mustard, and parsley. Whisk all ingredients, season with salt and pepper. Add peas to boiling salted water to maintain color, and cook for 2-3 minutes until they float. Put warm peas in bowl, then add arugula. The peas will wilt the arugula. Add olives, raisins, chicken and feta cheese. Dress salad and serve.

Brownies & Salmon

CHILDREN’S RECIPE: Red Kidney Bean Brownies
Ingredients:
1 can Red Kidney Beans, rinsed thoroughly
1 cup Sugar
½ cup Brown Sugar
¾ cup Flour
½ cup Cocoa Powder
1 tsp Salt
4 Eggs
½ cup Oil

Method of Preparation:
In a food processor, purée the beans with sugar to make a smooth paste.  In a mixing bowl, combine kidney bean purée, brown sugar, flour, cocoa powder and salt. Add eggs and mix well. Grease a 13x9-baking dish and bake at 350F for 20-30 minutes or until a toothpick comes out clean.

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FAMILY RECIPE: Pan Roasted Salmon over Red Bean Salad and Yuzu Dressing
Ingredients:
2 fillets Salmon, 6 oz each, skin on
Cumin, Smoked Paprika, Salt, Pepper to taste
1 Sweet Potatoes, cubed, roasted and skin on
1 can Red Kidney Beans, rinsed
½ Red Onion, diced
½ cup Sweet Peppers, diced
1 tbsp Parsley, sliced
1 tbsp Cilantro, sliced
2 tbsp Yuzu Juice or other citrus juice
2 tbsp Rice Vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp Honey
Salt, Pepper to taste

Method of Preparation:
Score the skin of the salmon and season skin with cumin, paprika, salt and pepper.  In a medium high heat pan, place the salmon skin side down and hold for 10 seconds so the skin does not shrink. Season the flesh side of the salmon with the same seasonings. Place salmon directly in a 400F oven for 6-7 minutes. Remove from oven and flip skin side up to rest. Roast seasoned sweet potatoes at 400F for 10 minutes. In a hot pan, add oil, onion, peppers, kidney beans, sweet potatoes, parsley and cilantro. In a small bowl, combine citrus juice, vinegar and honey. Whisk oil in slowly to emulsify, beginning with just a few drops at a time. Season with salt and pepper.

Soup & Striped Bass

CHILDREN’S RECIPE: Mushroom Soup with Cold Ricotta
Ingredients:
6 Shiitake Mushrooms, cubed
1 oz Porcini Mushrooms, sliced
½ Red Onion, sliced
1 clove Garlic, crushed
2 cups Water
1 oz Soy Sauce, low sodium
2 oz Ricotta Cheese

Method of Preparation:
In a hot saucepan, roast the mushrooms. Add the onions, garlic and cook until mushroom are golden brown. Then add the water and soy sauce. Bring to a boil and blend. Serve the soup in a bowl with a dollop of cold ricotta.

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FAMILY RECIPE: Striped Bass with Mushroom Soup and Roasted Mushroom Salad
Ingredients:
5 oz Striped Bass, skin on
6 Shitake Mushrooms, cubed
2 Asparagus, peeled and diced
1 Small Red Onion, diced
5 sprigs Parsley, chopped
1 oz Butter
2 oz Olive Oil
Salt to taste
Mushroom Soup, from children’s recipe

Method of Preparation:
In a hot pan add the olive oil, mushrooms and cook until golden brown. Add the asparagus and cook with mushrooms for a minute. Then onions. Place into a bowl and fold in butter and parsley. Season flesh side of bass, and sear skin side down in a hot pan until the flesh is almost white; then flip and finish quickly. Be sure your bass is very dry so it won’t stick and the desired crispiness will be achieved.  Plate over Mushroom Salad and top with Mushroom Soup as the sauce.

Puree & Pea Top Salad

CHILDREN’S RECIPE: Baby Food
Ingredients:
Sweet Potatoes
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon, Allspice or Sweet Paprika to taste; as baby’s palate develops

Method of Preparation:
Rinse sweet potatoes and puncture a few times with a fork. Bake at 400F for 50 minutes. Or you may peel and dice sweet potatoes and place in boiling water for 15 minutes or until tender. Place the flesh in a food processor or blender and purée until smooth. You may add water or breast milk for desired consistency. May be stored in refrigerator or freezer. Cinnamon, allspice or sweet paprika may be added as baby progresses.

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FAMILY RECIPE: Pea Top Salad over Peaches and Sweet Potato Purée
Sweet Potato Purée
Ingredients:
2 Sweet Potato, peeled and chopped
1 cup Parsnips, peeled and chopped
2 cups Milk

Pea Top Salad:
Ingredients:
1 cup Pea Tops
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 Meyer Lemon, juice of
2 Peaches, sliced thin; to garnish

Method of Preparation:
Place sweet potatoes and parsnips into a pot with milk. Bring to a simmer and cook until soft. Pour this mixture into a blender and purée. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

To make the salad, fold pea tops, olive oil, balsamic vinegar and lemon juice together. Arrange peaches around plate, spread purée and top with salad.

Tomato Salad Two Ways

CHILDREN’S RECIPE: Tomato & Watermelon Salad
Ingredients:
3-4 Heirloom Tomatoes, in assorted colors; ¾” diced
1 Seedless Cucumber, peeled and ¾” diced
1 cup Seedless Watermelon, ¾” diced
1 Avocado, pitted and ¾” diced
3 tbsp Extra Virgin Olive Oil


Method of Preparation:
Alternate tomato, cucumber, watermelon and avocado on plate. Sprinkle with oil.

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FAMILY RECIPE: Tomato Basil Salad with Balsamic Dressing
Ingredients:
2 Tomatoes, sliced
4 oz Mozzarella Cheese, sliced
2 oz Shallot, sliced
2 oz Fennel, sliced
1 tbsp White Balsamic Vinegar
1 tbsp Extra Virgin Olive Oil
Basil, Mint to garnish

Method of Preparation:
Build salad with tomato and mozzarella slices, shallots and fennel. Drizzle oil and vinegar over salad and garnish with mint and basil.

Cucumber Soup & Tempura Oysters

CHILDREN’S RECIPE: Chilled Cucumber Soup with Crispy Zucchini
Ingredients:
1 Seedless Cucumber, sliced
½ cup Honeydew Melon, chopped
1 Zucchini, cut into sticks
Tempura Batter, from family recipe

Method of Preparation:
Purée the melon and the cucumber. Place in a bowl. Cut the zucchini into sticks. Mix the ingredients to make the tempura batter. With the tempura batter dredge the zucchini and fry until crispy and use as a garnish for the cold soup.

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FAMILY RECIPE: Cucumber Salad with Tempura Oysters
Cucumber Salad:
Ingredients:
1 Seedless Cucumber, sliced
3 Red Radishes, sliced
2 Scallions, sliced
¼ cup Cilantro
1 oz Pea Tops

Salad Dressing:
Ingredients:
1 Chili Pepper
1 tbsp Garlic, chopped
¼ cup Vinegar
¼ cup Sugar
½ cup Fish Sauce
1 Lime, juice of

Method of Preparation:
Slice the cucumber into very thin coins, place in a bowl with the scallions, cilantro, radish, pea tops and mix with dressing.

Tempura Batter:
Ingredients:
½ cup Club Soda
½ cup Potato Starch
2 Eggs
½ tsp Baking Powder

Tempura Oysters:
Ingredients:
9 Oysters
½ cup Soybean Oil
½ cup Seaweed Salad

Method of Preparation:
Shuck the oysters, keep the shells. Place the shucked oyster in a bowl. Dredge the oyster in the tempura batter twice and place in hot soybean oil to cook. Do not cook too long. Drizzle plate with Cucumber Soup, top with Cucumber Salad, rest oyster shells on top and fill with seaweed salad and Tempura Oysters.

Puree & Salad

CHILDREN’S RECIPE: Baby Food
Ingredients:
Avocados
Water/Breast Milk to taste; check with your doctor about water in your area
Lemon Zest, Cilantro, Garlic or Onion Powder to taste; as baby’s palate develops

Method of Preparation:
Cut the avocado in half, remove pit and scoop out the inside. Place the avocado flesh in a food processor or blender and purée until smooth. As the baby develops you may use a fork to mash the avocado. You may add water or breast milk for desired consistency. May be stored in refrigerator or freezer. Lemon zest, cilantro, garlic or onion powder may be added as baby progresses.

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FAMILY RECIPE: Shrimp with Avocado, Mango & Black Bean Salad
Ingredients:
2 Avocados, pitted, peeled and diced  
3 cups Black Beans, cooked
2 cups Red Onion, sliced
1 Mango, pitted, peeled and diced
1 tbsp Cilantro, sliced
2 Limes, supremed and juice of
1 lb Shrimp, cleaned, deveined and cooked
1 tbsp Salt to taste

Method of Preparation:
Combine avocado, black beans, red onion and mango. Sprinkle in cilantro, add lime supremes, lime juice and blended oil. Season shrimp with lime juice and salt. Plate salad and top with shrimp.