Fries & Pad Thai

CHILDREN’S RECIPE: Zucchini Fries
Ingredients:
3 cups Blended Canola/Olive Oil
1 Zucchini, peeled and cut ¼” sticks
2 cups Flour
4 Eggs
2 tbsp Water
2 cups Panko Breadcrumbs
2 tbsp Parmesan Cheese, grated; to garnish

Method of Preparation:
Pour enough oil into a large frying pan to reach a depth of 1 inch. Heat the oil over medium heat until a deep-fry thermometer registers 350F. Whisk eggs with water in a bowl. Place flour and breadcrumbs on separate dishes. Dip zucchini in flour, then egg wash, coating evenly; allowing any excess egg wash to drip off. Then dip in breadcrumbs twice. Fry zucchini sticks in hot oil rotating frequently until golden brown, about 3 minutes. Use a slotted spoon and transfer to paper towels to drain. Plate, garnish with cheese and serve.

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FAMILY RECIPE: Zucchini Pad Thai, Carrot, Ginger, Cucumber, Radish, Toasted Almonds
Ingredients:
2 tbsp Olive Oil
1 cup Zucchini, julienned
1 cup Carrot, julienned
½ cup Cauliflower, chopped
1 tbsp Ginger, chopped
1 tbsp Garlic, chopped
1 tbsp Scallions, chopped
2 tbsp Shallots, chopped
1 Egg White
¼ cup Fish Sauce
¼ cup Rice Wine Vinegar
1 cup Rice Noodles
1 tbsp Almonds, toasted
¾ cup Mushroom/Vegetable Stock
Salt, Pepper to taste
2 tbsp Cilantro to garnish
Pea Shoots to garnish
2 Scallions, sliced thin; to garnish
2 tsp Lemon, juice of
¼ cup Cucumber, peeled and sliced thin; to garnish
½ cup Daikon Radish, sliced thin; to garnish
½ cup Black Radish, sliced thin; to garnish

Method of Preparation:
No soaking is necessary for fresh rice noodles. Just blanch the noodles 1-2 minutes in boiling water to soften them, then drain. Refresh with cool water and drain again. Set aside. For dried rice noodles, put the noodles into a bowl and cover with boiling water. Soak for 1-5 minutes or until they are soft, then drain. Refresh with cool water and drain again. Set aside.

In a pan, heat olive oil over medium-high heat, until hot and shimmering. Add zucchini and carrots, cook, stirring frequently about 3 minutes. Add par-cooked cauliflower season with salt and pepper, cook, stirring frequently about 2 minutes. Add the ginger, garlic, scallions, shallots, egg white, fish sauce and rice wine vinegar. Cook, stirring frequently about 3 minutes. Add rice noodles, almonds, stock and season with salt and pepper. Add cilantro, pea shoots, scallions and lemon juice; stir until combined, remove from heat. Plate and garnish with cucumber and radish.

Parfait & Halibut

CHILDREN’S RECIPE: Grapefruit and Yogurt Parfait with Toasted Almonds
Ingredients:
2 cups Vanilla Yogurt
1 Grapefruit, supremed
1 Orange, supremed
1 tbsp Honey
1 tbsp Nuts, toasted and chopped

Method of Preparation:
Layer 1/3 cup yogurt into the bottom of your desired dish. Combine grapefruit and oranges with juice. Alternate layers of fruit, nuts and yogurt until dishes are filled to the top. Drizzle with honey. Serve parfaits immediately.

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FAMILY RECIPE: Seared Halibut over Braised Kale, Grapefruit, Onion and Toasted Sunflower Seeds
Ingredients:
2 tbsp Olive Oil
4 fillets Halibut, 4 oz each
Salt, White Pepper to taste
1 tsp Lemon Juice
1 tsp Sherry Vinegar
3 sprigs Thyme
2 tbsp Olive Oil
2 cups White Button Mushrooms, quartered
1 bunch Kale, chopped
1 Grapefruit, supremed
1 clove Garlic, sliced thin
½ cup Onion, sliced
½ cup Mushroom/Vegetable Stock
2 tbsp Sunflower Seeds, toasted

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

In a separate pan, add olive oil over medium-high heat until hot and shimmering, add mushrooms, cook, stirring frequently about 4 minutes. Add garlic and onions, cook until translucent. Add kale, season with salt and pepper. Add stock and cook until the liquid is mostly dissolved and kale is wilted and tender. Add sunflower seeds and grapefruit supremes stir until combined, remove from heat.  Lay a bed of the mushroom mixture on the plate add halibut, top with sunflower seeds.