Chicken & Salmon

CHILDREN’S RECIPE: Oat Crusted Chicken Tenders with Sweet Potato Fries
Oat Crusted Chicken Tenders:
Ingredients:
1 cup Rolled Oats
¾ cup Parmesan Cheese, grated
½ tsp Kosher Salt
¼ tsp Black Pepper
4 Boneless Chicken Thighs
2 Eggs, whisked
¼ cup Butter, melted

Method of Preparation:
Pulse oats in a food processor 6-7 times to coarsely break. Add cheese, salt, pepper and pulse 2 more times to combine. Put mix in a large plastic sealable bag. Season the chicken with salt and coat with the eggs. Transfer chicken to plastic bag, seal and shake to coat completely. Place chicken on a baking sheet fitted with a cooling rack. Brush with butter and bake at 425F for 15-20 minutes until brown and cooked through.

Sweet Potato Fries:
Ingredients:
2 Sweet Potatoes, peeled and cut ¼” sticks
2 tbsp Olive Oil
2 tbsp Corn Starch
½ tsp Garlic Powder
Kosher Salt to taste

Method of Preparation:
Cut sweet potatoes into ¼” sticks and cover with water for one hour or overnight in the refrigerator. Drain well and coat with olive oil. Add cornstarch, garlic powder and toss to coat. Arrange fries on a baking sheet lined with parchment paper and bake at 425F for 15 minutes. Turn fries with a metal spatula and bake an additional 10-15 minutes until fries are crispy and start to brown. Remove from oven, let cool and season with salt. Serve with Oat Crusted Chicken Tenders.

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FAMILY RECIPE: Oat Crusted Salmon Fillet over Asparagus
Ingredients:
4 Fillets Salmon, 6 oz each
½ tbsp Honey
2 tbsp Dijon Mustard
1 cup Rolled Oats
¾ cup Parmesan Cheese, grated
½ tsp Kosher Salt
¼ tsp Black Pepper
½ tsp Paprika
½ tsp Fresh Thyme, chopped
2 bunches Asparagus, trimmed
8 tbsp Butter, unsalted
Salt, Pepper to taste
½ cup Almonds, sliced
1 Lemon, juice of

 
Method of Preparation:
Mix honey and mustard together and brush over salmon. Pulse oats in a food processor 6-7 times. Add cheese, salt, pepper, paprika, thyme and pulse 1-2 more times to combine. Brush salmon with honey mustard and sprinkle oat mixture over it. Cook in a pan with butter and finish in oven at 425F for 5-10 minutes.

In a large sauté pan melt half of the butter. Add asparagus and sauté until cooked through, season with salt and pepper. Remove to serving plate. In the same pan add remaining butter, lemon juice and almonds to brown. Arrange salmon over asparagus. Spoon lemon butter and almonds over top.

Chips & Salmon

CHILDREN’S RECIPE: Ricotta and Mushroom Chips
Mushroom Puree:
Ingredients:
2 tbsp Olive Oil
1 cup Onion, chopped
1 clove Garlic, smashed
6 Mushrooms; Button or Shiitake, destemmed, sliced
2 cups Water
½ tbsp Thyme
2 tbsp Salt

Method of Preparation:
In a hot pot, sauté the onions and garlic until opaque, the eventual caramelization will give your puree a buttery flavor. Then add the mushrooms. Add the water, thyme and salt. Let simmer for 10 minutes, puree.

Mushroom Chips:
Ingredients:
6 Mushrooms; Button or Shiitake, destemmed, sliced thin
3 cups Olive Oil
2 cups Mushroom Puree
1 cup Ricotta Cheese

Method of Preparation:
Bring the olive oil up to 350F and fry mushroom slices until they are crispy. TIP: Save the mushroom oil to top pasta for a delicious meal another day.

Mix the Mushroom Puree and ricotta to make dip. Place the dip in a bowl and serve with mushroom chips.

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FAMILY RECIPE: Salmon with Mushroom Sauce and Pickled Mushrooms
Ingredients:
2 cups Sugar
2 cups White Wine Vinegar
2 cups Water
4 tbsp Caraway Seeds
4 tbsp Cumin Seed
4 tbsp Fennel Seed
4 tbsp Coriander
1 tbsp Red Pepper Flakes
2 tbsp Salt
3 Mushrooms; Button or Shiitake, sliced
2 fillets Salmon, 6 oz each
2 tbsp Olive Oil
2 cups Baby Lettuce; any variety

Method of Preparation:
Put the sugar in a sauce pan and caramelize to a deep amber brown. Add the vinegar, all spices, salt and the water. Let it steep for 15 minutes. Add mushrooms and refrigerate overnight. Sauté all sides of salmon in olive oil. Dress lettuce with pickling liquid, top with mushrooms and serve with salmon.

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.

Puree & Scallops

CHILDREN’S RECIPE: Baby Food
Ingredients:
Peas
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Mint Leaves, Parsley, Dill or Garlic Powder to taste; as baby’s palate develops

Method of Preparation:
Place peas in a steaming basket over boiling water. Cover pot and steam for 5-15 minutes; depending on the age of your baby, longer in the early stages of eating. Purée peas in a food processor or blender; using some of the steamed water until smooth. You may also add breast milk or formula to give it more of a creamy consistency. May be stored in refrigerator or freezer. Mint leaves, parsley, dill or garlic powder may be added as baby progresses.

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FAMILY RECIPE: Scallops over Bacon, Mushrooms, Rice, Peas & Mint
Ingredients:
1 tbsp Vegetable Oil
8 Sea Scallops, dried
Salt, White Pepper, to taste
1 tbsp Butter
2 sprigs Thyme
1 tsp Lemon, juice of
2 tbsp Vegetable Oil
1 cup Onion, julienned
½ cup Button Mushrooms, sliced and sautéed
½ cup Oyster Mushrooms, sliced and sautéed
2 cups Peas, blanched
2 tbsp Bacon Lardons, rendered
1 cup Rice, cooked
1 tbsp Mint Leaves, sliced
Salt, Pepper to taste
½ cup Pea Tendrils, to garnish; optional

Method of Preparation:
Over high heat, place a heavy bottom sauté pan and add the vegetable oil to it. Once the oil reaches smoke point, season the scallops with salt and white pepper and place the scallops seasoned side down into the oil. Return to smoke point, reduce heat and sear until golden brown. Add the butter, thyme and lemon juice. Lightly season the scallop again and then flip. Turn the heat off and let the scallops ride until desired doneness.

Sauté onions in oil over medium heat until translucent and tender. Next add the mushrooms, peas, and bacon. Sauté for 2 minutes and add the rice. Sauté until all ingredients are tender and finish with mint leaves and garnish with pea tendrils. Season to taste and serve immediately.