Fritters & Salmon

CHILDREN’S RECIPE: Turnip Potato Fritter
Ingredients:
¼ cup Turnips, grated
¼ cup Potatoes, grated
Pinch of Salt
2 Eggs
¼ cup Milk
1 tbsp Baking Powder
Pinch of Pepper
1 cup Flour
4 tbsp Oil
Arugula to garnish

Method of Preparation:
Take shredded potato and turnip and season with salt. Toss. Place on a kitchen towel and squeeze to drain the moisture. Place into a bowl with two eggs and whisk. Combine with milk and baking powder. Add salt, pepper and flour, stir. Drop tablespoons of batter into frying pan of hot oil. Cook until the fritters are golden brown. Serve on a bed of arugula.

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FAMILY RECIPE: Salmon with Turnips, Bacon and Swiss Chard
Ingredients:
4 oz Salmon
2 tbsp Olive Oil
Salt, White Pepper to taste
1 tsp Lemon Juice
½ cup Baby Turnips, sliced in half
4 tbsp White Onion, sliced
1 Shallot, sliced
¼ cup Bacon, chopped
¼ cup Swiss Chard, chiffonade/sliced

Method of Preparation:
Season salmon on one side with white pepper and salt. Place seasoned side down in pan. In another pan cook baby turnips, white onion and shallots. Add swiss chard and bacon bits to the pan. Once salmon is cooked ¾ of the way through, flip, add a little bit of lemon juice and baste. Plate salmon and turnips.

Puree & Chicken Thighs

CHILDREN’S RECIPE: Baby Food
Ingredients:
Peaches
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon, Nutmeg, Ginger or Sage to taste; as baby’s palate develops

Method of Preparation:
Rinse peaches and place in boiling water for 1-2 minutes. Place in an ice bath, peel and remove pit. Place 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, nutmeg, ginger or sage may be added as baby progresses.

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FAMILY RECIPE: Chicken Thighs with Peaches, Farro, Swiss Chard, Sage and Honey
Ingredients:
6 Chicken Thighs
2 tbsp Vegetable Oil
Salt, Pepper to taste
1 tbsp Lemon Juice
1 tbsp Thyme
1 tbsp Butter
3 tbsp Blended Oil
2 cups Onions, julienned
½ cup Shiitake Mushrooms, sliced
3 cups Farro/Barley, boiled
½ cup Swiss Chard, sliced
2 tbsp Honey
1tbsp Sage, sliced
1 cup Almonds, toasted
2 cups Peaches, pitted and sliced
2 tbsp Sherry Vinegar

Method of Preparation:
Preheat oven to 400F. Season the skin of the thighs with salt and pepper and add the vegetable oil to a hot sauté pan. Next place the chicken thighs skin side down into pan and place in the oven. Cook 10 to 12 minutes or until fully cooked. Remove the pan from the oven and add the lemon juice, thyme, and butter to the pan. Next, flip the chicken thighs and let rest until ready to serve.

In a hot pan, add oil, then onions and cook until soft. Add mushrooms, swiss chard, and honey. Then sprinkle sage, toasted almonds and add peaches. Cook until peaches are tender. Serve with the chicken thighs.