Pies & Grilled Cheese

CHILDREN’S RECIPE: Blueberry and Peach Hand Pies
Ingredients:
1 cup Blueberries
1 cup Peaches, peeled and diced
2 tbsp Powdered Sugar
Pinch of Cinnamon
2 tbsp Corn Starch
2 Pie Crusts, pre-made
1 Egg
2 tbsp Turbinado/Sugar in the Raw Sugar
1 cup Whipped Cream

Method of Preparation:
Mix berries, powdered sugar, cinnamon and corn starch together and set aside. Cut the pie shell in half and place filling inside. Crimp edges together roughly, coat with an egg wash and turbinado sugar. Bake at 350F for 10-15 minutes. Top with whipped cream to serve.

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FAMILY RECIPE: Open-Faced Grilled Cheese with Blueberries, Tomatoes and Brie
Ingredients:
1 cup Heirloom Tomatoes, diced
1 cup Blueberries
Rosemary Syrup
Salt, Pepper to taste
6 slices Baguette Bread
2 tbsp Butter
6 slices Brie Cheese
½ cup Arugula
1 tbsp Extra Virgin Olive Oil

Method of Preparation:
Combine the tomatoes and blueberries and toss with a rosemary syrup made of sugar, water and toasted rosemary. In a large pan, grill the bread in butter and top with the cheese. Place in the oven to melt the cheese. Put pan back on stove and add blueberry mixture. Remove from pan and top with arugula tossed in olive oil.

Hummus & Pasta

CHILDREN’S RECIPE: Chickpea Edamame Hummus Monster
Ingredients:
2 cups Chickpeas, cooked
1 cup Edamame Peas, blanched
2 tbsp Tahini
3 tbsp Canola Oil
1 tbsp Lemon Juice
Salt to taste
Vegetables/Olives and Veggie Chips to Garnish

Method of Preparation:
In a food processor, puree all ingredients until very smooth and creamy. Form into a 3-inch circle shape. Make eyes with cucumber slices and black olives. Make mouth/teeth with carrots. Make hair with veggie straws and sticks. Feel free to create your own.

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FAMILY RECIPE: Chickpea Pasta with Chorizo, Shrimp, Tomatoes & Herbs
Ingredients:
2 tbsp Olive Oil
4 oz Dry Spanish Chorizo/Sausage, diced
2 tbsp Butter
4 cloves Garlic, chopped
1 can Chickpeas/Garbanzo Beans, drained and rinsed
½ tsp Red Chile Flakes
½ lb small Shrimp, cooked, peeled and deveined
2 tbsp White Wine
1 can Whole Peeled Tomatoes, chopped
½ cup Chicken Broth
¾ lb Chickpea Flour Penne, cooked
½ tsp Salt
1 tbsp Basil, chopped
1 tbsp Parsley, chopped
2 tbsp Parmesan Cheese, shredded fine

Method of Preparation:
In a large frying pan cook chorizo in olive oil on medium heat until chorizo is slightly brown. Add butter, garlic, chickpeas and chili flakes, cook and stir until fragrant, 1-2 minutes. Add shrimp, white wine, tomatoes, chicken broth and pasta. Season and bring to a boil. Reduce heat and cook until chickpeas are soft.