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.

Soup & Salmon

CHILDREN’S RECIPE: Lentil Soup
Ingredients:
1 tbsp Olive Oil
1 clove Garlic, sliced thin
½ Onion, diced
2 stalks Celery, diced
½ Carrot, diced
1 cup Celery Root, diced
2 tsp Salt
2 tsp Pepper
6 cups Lentils, cooked
4 cups Mushroom/Vegetable Stock
1 tbsp Sherry Vinegar
1 tbsp Lemon Juice
1 tbsp Sour Cream to garnish
Chives, sliced thin; to garnish

Method of Preparation:
Add mirepoix (onion, celery, carrots, celery root) to pot with oil and garlic, season with salt and pepper stir frequently until translucent. To blanch lentils, pour them into a heat-safe bowl, add enough boiling water to cover them by an inch, set aside and let the lentils soak in the boiling water for about 15 minutes, then strain. Add lentils to mirepoix, season with salt and pepper, if desired, stirring frequently. Add stock, bring to a simmer, add sherry vinegar and lemon juice. Reserve 3 tbsp. lentils for family recipe. Create soup by using an immersion blender. Place soup in a bowl add a dollop of sour cream and chives.

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FAMILY RECIPE: Pan Roasted Salmon, Lentils with Parsley, Capers, Lemon and Celery Root
Ingredients:
2 tbsp Olive Oil
4 fillets Salmon, 4 oz each
Salt, White Pepper to taste
½ Lemon, juice of
2 sprig Thyme
1 tbsp Vegetable Oil
1 clove Garlic, sliced
1 cup Celery Root, chopped
1 tbsp Capers
1 cup Oyster Mushrooms, sliced
1 tbsp Sherry Vinegar
3 tbsp Lentils, from children’s recipe
1 Lemon, supreme and juice of
2 tbsp Parsley
Salt, Pepper to taste

Method of Preparation:
In a cast iron pan, heat olive oil over medium-high heat, until hot and shimmering. Season salmon, both sides with salt and white pepper, cook over medium-high heat for 3-4 minutes without moving, until golden and crisp. Season top of salmon, flip, remove from flame, add the juice of half a lemon and thyme to oil. Tilt pan slightly to let the liquid pool at one end. Use a spoon to baste the fish with the hot pooled liquid. Continue basting until fish is cooked, 45-90 seconds more.

In a separate pan add vegetable oil, garlic and celery root. Cook, stirring frequently until translucent, about 3 minutes. Add capers, oyster mushrooms and sherry vinegar continue stirring for 3-4 minutes. Add the reserved lentils from soup to the pan cook stirring frequently for another 4 minutes. Add parsley and lemon supremes with some of the juice. Lay Lentils on the plate add salmon.

Granola Bars & Tuna

CHILDREN’S RECIPE: Blueberry Flaxseed Granola Bars
Ingredients:
1¼ cup Quick Oats
½ cup Pumpkin Seeds, toasted
1 cup Crispy Rice Cereal
2 tbsp Flaxseeds
¼ cup Coconut Oil
¼ cup Honey
¼ cup Brown Sugar
1 tsp Cinnamon
¼ cup Blueberries, dried

Method of Preparation:
Cover blueberries with warm water in a small bowl for 5 minutes. Drain and pat dry with paper towel. Heat a very large non-stick frying pan over medium-high heat. Add oats and pumpkin seeds, stirring often, until lightly toasted, 4 to 5 minutes. Stir in crispy rice cereal and flaxseeds. Set aside.

Combine coconut oil with honey, brown sugar and cinnamon in a small saucepan and set over medium-high. Boil, stirring until sugar dissolves. Add oat mixture and blueberries.  Stir until well combined. Scrape into an 8 x 8-in. baking dish and smooth top with a spatula. Refrigerate until firm, about 1 hour. Cut into bars.

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FAMILY RECIPE: Mustard Thyme Crusted Tuna with Sun Dried Blueberry Jam
Ingredients:
2 Tuna Medallions, 6 oz each
2 tbsp Dijon Mustard
1 tbsp Thyme, chopped
1 tbsp Canola Oil
Salt, Pepper to taste
2 cups Blueberries, dried
1 large Shallot, minced
¼ cup Dry White Wine
½ Jalapeno, minced
½ cup Orange, juice of
1 tsp Orange, zest
¼ cup Honey

Method of Preparation:
For Blueberry Jam, combine blueberries, shallots, white wine, jalapeno, orange juice and zest, and honey and cook on low heat until berries are softened and reduced. Brush tuna with mustard, and rub with thyme, salt and pepper. Sear in a hot pan for 4-5 minutes until rare. Slice thick and garnish with jam.