Brownies & Salmon

CHILDREN’S RECIPE: Red Kidney Bean Brownies
Ingredients:
1 can Red Kidney Beans, rinsed thoroughly
1 cup Sugar
½ cup Brown Sugar
¾ cup Flour
½ cup Cocoa Powder
1 tsp Salt
4 Eggs
½ cup Oil

Method of Preparation:
In a food processor, purée the beans with sugar to make a smooth paste.  In a mixing bowl, combine kidney bean purée, brown sugar, flour, cocoa powder and salt. Add eggs and mix well. Grease a 13x9-baking dish and bake at 350F for 20-30 minutes or until a toothpick comes out clean.

---

FAMILY RECIPE: Pan Roasted Salmon over Red Bean Salad and Yuzu Dressing
Ingredients:
2 fillets Salmon, 6 oz each, skin on
Cumin, Smoked Paprika, Salt, Pepper to taste
1 Sweet Potatoes, cubed, roasted and skin on
1 can Red Kidney Beans, rinsed
½ Red Onion, diced
½ cup Sweet Peppers, diced
1 tbsp Parsley, sliced
1 tbsp Cilantro, sliced
2 tbsp Yuzu Juice or other citrus juice
2 tbsp Rice Vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp Honey
Salt, Pepper to taste

Method of Preparation:
Score the skin of the salmon and season skin with cumin, paprika, salt and pepper.  In a medium high heat pan, place the salmon skin side down and hold for 10 seconds so the skin does not shrink. Season the flesh side of the salmon with the same seasonings. Place salmon directly in a 400F oven for 6-7 minutes. Remove from oven and flip skin side up to rest. Roast seasoned sweet potatoes at 400F for 10 minutes. In a hot pan, add oil, onion, peppers, kidney beans, sweet potatoes, parsley and cilantro. In a small bowl, combine citrus juice, vinegar and honey. Whisk oil in slowly to emulsify, beginning with just a few drops at a time. Season with salt and pepper.

Potato Fingers & Soup

CHILDREN’S RECIPE: Crispy Baked Potato Fingers with Tofu Ketchup
Potato Fingers:
Ingredients:
2 large Russet Potatoes, peeled
1 tbsp Olive Oil 
Sea Salt to taste

Method of Preparation:
Peel potatoes and reserve skins for soup recipe. Cut the potatoes into ½” fries. Toss with olive oil and bake on a sheet pan at 400F for 15 minutes. Remove potatoes from oven and place paper towel and season with fine sea salt. 

Tofu Ketchup:
Ingredients:
½ block Firm Tofu, dried and diced 
½  tsp Garlic Powder 
½  tsp Onion Powder 
½ tsp Paprika 
½  tsp Cayenne
1 tbsp Honey
1 tbsp Olive Oil 
1 tbsp Lemon, juice of

 
Method of Preparation:
Combine all ingredients in a blender and purée for 30 seconds until smooth and creamy. Serve in a ramekin with the fries. 

---

FAMILY RECIPE: Baked Potato Soup with Crispy Potato Skin and Hazelnut
Ingredients:
Potato Skins, from children’s recipe
2 tbsp Oil
Pinch of Salt
4 tbsp Butter, unsalted
1 cup Yellow Onion, chopped
¼ cup Shallot, sliced
2 cloves Garlic, sliced 
4 large Russet Potatoes, peeled and sliced
2 cups Water 
½ cup Heavy Cream
2 cups Low Fat Milk
1 cup Half and Half
1 tsp Kosher Salt, plus more to taste
½ tsp Garlic Salt, plus more to taste
½ tsp Black Pepper
1 tbsp Hazelnut Oil
½ cup Hazelnuts, toasted and chopped

Method of Preparation:
Take potato skins from the children’s recipe. Place on a baking sheet, add oil and salt and roast at 375F until golden brown and crispy; about 25 minutes. Sweat onions, shallots and garlic in butter without color. Cook gently for 10-12 minutes covered, stir occasionally. Add potatoes, water, half & half, heavy cream and milk and bring to a boil. Add the potato skins, reserve some for the garnish, and simmer until tender. Reserve some potatoes and purée soup. Place back into a saucepot and add the solid potatoes to create a chowder consistency. Transfer to a serving bowl and garnish with hazelnut oil, chopped hazelnuts and crispy baked potato skins.

Poached Pears & Salad

CHILDREN’S RECIPE: Cinnamon and Vanilla Poached Pears
Ingredients:
4 Cinnamon Sticks
2 tbsp Honey or Sugar
½ tsp Vanilla Extract
1 qt Water
2 Bosc Pears, semi ripe; halved

 
Method of Preparation:
In a small saucepan bring water, honey, cinnamon and vanilla to a boil. Place pears in pan, cover and reduce to a simmer. After about 5 minutes or until pears become slightly soft remove from heat and allow pears to cool in liquid.

---

FAMILY RECIPE: Pear, Endive Salad with Goat Cheese, Walnuts and Balsamic Vinegar
Ingredients:
1 tbsp Dijon Mustard
1 tbsp Shallots, minced
3 tbsp Balsamic Vinegar
4 tbsp Olive Oil
3 heads Belgium Endive, sliced
2 Anjou Pears, sliced
1 tbsp Parsley, chopped
4 tbsp Walnuts, toasted
2 tbsp Goat Cheese, crumbled

Method of Preparation:
For dressing, whisk mustard, shallots and vinegar together. Slowly whisk in olive oil. In a separate bowl mix endive, pears and parsley. Add dressing and toss. Place dressed pears and endive on a plate. Garnish with goat cheese and walnuts.

Smoothie & Granola

CHILDREN’S RECIPE: Banana, Chocolate Chip Smoothie
Ingredients:
2 Bananas, peeled and chopped
1 cup Ice
¼ cup Chocolate Chips
3 tbsp Yogurt, plain
½ pt Milk

Method of Preparation:
Put all ingredients in a blender; start with a few pulses to break up the ice, then blend until smooth. Serve in a chilled glass.

---

FAMILY RECIPE: Maine Wild Blueberry & Banana Granola
Ingredients:
Banana Chips:
1 Banana, peeled and sliced thin  

Method of Preparation:
Put thinly sliced bananas on a baking sheet. Bake at 200F for 30 minutes.

Banana Granola:
Ingredients:
4 cups Bran Flakes, unsweetened
2 cups Wild Maine Blueberries, frozen
2 cups Unsalted Almonds, sliced
2 cups Rolled Oats
½ cup Maple Syrup
1 tbsp Cinnamon
1 Banana Chips, whole and crushed

Method of Preparation:
Preheat the oven to 200F. In a very large bowl, combine all the ingredients. Add crushed banana chips and mix well with a wooden spoon until thoroughly combined. Transfer the mixture to baking sheet and bake for 20 minutes.

After 20 minutes, stir the granola and open the oven door by about 6” to allow steam to escape and the granola to dry. Continue baking with the door ajar for 1 hour more, stirring every 20 minutes to ensure even baking. The granola is done when it is no longer damp but slightly chewy. Remove the granola from the oven and cool on the baking sheet. Plate and garnish with banana chips.

Potato Cakes & Greens

CHILDREN’S RECIPE: Turnip Potato Cakes
Ingredients:
1 large Turnip /Rutabaga, peeled, blanched and chopped
1 large Yukon Gold Potato, cooked, peeled and chopped
1 Egg
¼ cup Flour
Pinch of Salt
2 tbsp Canola Oil

Method of Preparation:
Mash turnips and potatoes, mix with remaining ingredients. Season with salt. Form into small pancakes and sauté in oil until lightly browned on both sides.

---

FAMILY RECIPE: Spicy Turnips and Greens
Ingredients:
2 tbsp Olive Oil
½ lb Spicy Ground Turkey Sausage
1 lb Turnips, peeled, blanched and diced
2 cloves Garlic, sliced
½ lb Spinach, Turnip Greens, Kale
1 tbsp Hot Pepper Flakes
¼ cup Chicken Stock
Salt, Pepper to taste


Method of Preparation:
In a large pan start to cook turkey sausage in oil, add turnips and cook together for 2 minutes. Add mixed greens, garlic and pepper flakes. Add chicken stock and cook until greens melt.  Season with salt and pepper.

Soup & Striped Bass

CHILDREN’S RECIPE: Mushroom Soup with Cold Ricotta
Ingredients:
6 Shiitake Mushrooms, cubed
1 oz Porcini Mushrooms, sliced
½ Red Onion, sliced
1 clove Garlic, crushed
2 cups Water
1 oz Soy Sauce, low sodium
2 oz Ricotta Cheese

Method of Preparation:
In a hot saucepan, roast the mushrooms. Add the onions, garlic and cook until mushroom are golden brown. Then add the water and soy sauce. Bring to a boil and blend. Serve the soup in a bowl with a dollop of cold ricotta.

---

FAMILY RECIPE: Striped Bass with Mushroom Soup and Roasted Mushroom Salad
Ingredients:
5 oz Striped Bass, skin on
6 Shitake Mushrooms, cubed
2 Asparagus, peeled and diced
1 Small Red Onion, diced
5 sprigs Parsley, chopped
1 oz Butter
2 oz Olive Oil
Salt to taste
Mushroom Soup, from children’s recipe

Method of Preparation:
In a hot pan add the olive oil, mushrooms and cook until golden brown. Add the asparagus and cook with mushrooms for a minute. Then onions. Place into a bowl and fold in butter and parsley. Season flesh side of bass, and sear skin side down in a hot pan until the flesh is almost white; then flip and finish quickly. Be sure your bass is very dry so it won’t stick and the desired crispiness will be achieved.  Plate over Mushroom Salad and top with Mushroom Soup as the sauce.

Succotash & Soup

CHILDREN’S RECIPE: Sweet Corn Succotash

Ingredients:
1 small Red Onion, diced
2 tbsp Unsalted Butter
1 Potato, diced
2 cups Corn
1 cup Chicken Stock
2 Tomatoes, diced
1 Lemon, juice of
Salt, White Pepper to taste

Method of Preparation:
If you chose fresh corn shave the corn off 2 cobs. In 1 tablespoon of butter, sweat the onions for a few seconds until they are translucent, add potatoes. Once the potatoes start to get soft, add the corn and the remainder of the butter. Add the stock and simmer on low heat until every ingredient is tender. Add the tomato, warm gently, season to taste with a squeeze of lemon, salt, pepper. Serve the finished succotash in a soup bowl.

---

FAMILY RECIPE: Diver Harvested Scallops and Corn and Coconut Soup
Ingredients:
3 cups Corn
1 oz Butter
½ cup Onion, diced
1 clove Garlic
1 sprig Thyme
1 cup Chicken or Vegetable Stock
1 cup Chardonnay
1 cup Heavy Cream
1 qt Coconut Milk, unsweetened
1 tbsp Olive Oil
4 Scallops
Salt, Pepper to taste

Method of Preparation:
If you chose fresh corn shave the corn off 8 cobs. The cob may be used in the vegetable stock for this soup. Sweat the corn, onion and garlic in a heavy bottomed pan in the olive oil and butter for three minutes without color. Add the thyme and stir for two minutes. Cover with a lid, reduce the heat and cook for 5 minutes stirring occasionally. Add the wine and bring to a boil, simmer for 5 minutes until the wine is reduced by half. Add the cream, coconut milk and stock, return to a boil. Reduce the heat and simmer for a further 20 to 25 minutes until the corn is tender.

Season both side of the scallops and sear in a hot non-stick pan for 2 minutes, until they start to get brown; flip & cook for an addition minute, the scallops should be a little undercooked so they can continue cooking in the soup. Put soup in blender, start blending slowly, as soup is hot. Season with salt and pepper. Place a scallop in the center of the soup bowl & pour the hot soup into the bowl.

Cookies & Turkey Fuel

CHILDREN’S RECIPE: Sweet Potato Cookies
Ingredients:
8 oz Sweet Potato, peeled, cooked and chopped
4 oz Banana, peeled and sliced
1 cup Oats
¼ cup Flour
½ tsp Cinnamon
1 tbsp Sugar
Sugar to garnish

Method of Preparation:
Mash sweet potatoes and bananas, add all ingredients blend by hand without over mixing. Form into balls, flatten slightly, sprinkle with sugar and bake at 350F for 15 minutes.

---

FAMILY RECIPE: Sweet Potato Turkey Fuel
Ingredients:
1 lb Ground Turkey
2 tsp Olive Oil
Salt, Pepper to taste
1 small Onion, diced
1 bag Kale, cooked and chopped
2 Sweet Potatoes, cooked, peeled and chopped

Method of Preparation:
Cook turkey with olive oil, season with salt and pepper. In a separate pan, heat onions, kale and sweet potatoes cook together for a minute or two. Add to turkey, mix together and cook for 5 minutes. Season and serve as pre or post workout fuel.

Noodles & Tuna

CHILDREN’S RECIPE: Broccoli Noodles
Broccoli Sauce:
Ingredients:
3 tbsp Olive Oil
1 cup White Onions, diced
2 cups Broccoli Stems, sliced 1” pieces
1 tbsp Curry Powder
1 cup Vegetable or Chicken Stock
1 tbsp Butter
Salt, Pepper to taste

Method of Preparation:
In a pot add the olive oil, sear the broccoli stems, and add the onion. Cook for about 3 minutes until onions are translucent. Then add the curry powder, steep until the vegetables are coated.  Add stock. Simmer for 5 minutes. Then blend in a blender. Put back in the pot, add butter and season to taste.

Noodles:
Ingredients:
½ box Angel Hair Pasta
Crispy Broccoli, from family recipe

Method of Preparation:
In a pot of salted boiling water add pasta, cook, strain and return to pot. Fold the broccoli sauce and the noodles together.  Garnish with Crisp Broccoli.

---

FAMILY RECIPE: Spiced Yellow Fin Tuna with Crispy Broccoli
Crispy Broccoli:
Ingredients:
1 cup Broccoli, florets
2 oz Flour
¼ tsp Baking Powder
½ oz Curry Powder
1 tsp Sea Salt
6 oz Olive Oil

Method of Preparation:
Mix all dry ingredients. Coat the broccoli tops with the flour mixture. Place the broccoli, floret side down, in hot oil and cook until crispy.

Spiced Yellow Fin Tuna:
Ingredients:
5 oz loin Yellow Fin Tuna
½ oz Korean Hot Pepper Powder
½ oz Smoked Paprika
½ oz Paprika
½ oz Curry
½ oz Black Pepper
½ oz Sea Salt
2 oz Olive Oil
Broccoli Sauce, from children’s recipe
Fresh Pea Tops to garnish
1 Meyer Lemon, juice of


Method of Preparation:
Mix all seasonings and spread on a flat dish. Lay the tuna on the dry seasoning mixture and coat both sides. In a hot pan sear the tuna in the oil. Place the broccoli sauce on a plate, arrange Crispy Broccoli, slice the tuna and layer it on top. Garnish with pea tops. Finish with lemon juice.

Polenta Fries & Hummus

CHILDREN’S RECIPE: Pumpkin Polenta Fries
Ingredients:
3 cups Vegetable Broth
1 cup Polenta
1 tbsp Butter
1 cup Pumpkin Purée, canned
1 cup Mozzarella and Cheddar Cheese, shredded
Pinch of Salt, Pepper
3 tbsp Polenta; for dusting
2 tbsp Canola Oil

Method of Preparation:
Heat broth and slowly add polenta, add butter, salt, pepper and cook until almost completely dry. Fold in pumpkin purée and cheese. Season with salt and pepper. Spread out on a cookie sheet tray. Allow cooling to room temp. Cut into ½” fries and roll in polenta. Sauté in a pan with canola oil, add butter to pan to brown. Dry on paper towel. Serve with dip of choice.

---

FAMILY RECIPE Pumpkin Hummus
Ingredients:
1½ cup Chickpeas
1 cup Pumpkin Purée, canned
2 tbsp Tahini
2 cloves Garlic, sliced
Pinch of Cumin
Pinch of Zaatar Spice
2 tbsp Extra Virgin Olive Oil

Method of Preparation:
Blend all ingredients Add oil slowly while blending for a smooth hummus. Put in serving bowl, top with olive oil and herbs. Serve with pita bread.

Pecan Dip & Goat Cheese Salad

CHILDREN’S RECIPE: Apple Slices with Creamy Goat Cheese & Pecan Dip

Ingredients:
2 McIntosh Apples, cored and sliced
¼ cup Goat Cheese, crumbled
¼ cup Heavy Cream
¼ cup Pecans, chopped
¼ cup Cranberries, dried

Method of Preparation:
Mix the cream with the goat cheese until smooth, add the pecans, once mixed place in a small bowl for dipping. Arrange the apples around the dip on a plate & sprinkle with cranberries.

---

FAMILY RECIPE: Fall McIntosh Apple & Goat Cheese Salad
Ingredients:
1 Shallot, diced fine
½ cup Virgin Olive Oil
2 McIntosh Apples, peeled and diced
2 tbsp Cider Vinegar
1 Lemon, juice of
1 bag Mixed Salad Greens
½ cup Pecans, whole
¼ cup Cranberries, dried
¼ cup Goat Cheese, crumbled
4 sprigs Chervil

Method of Preparation:
To make vinaigrette, sweat the shallots in 2 tsp. of olive oil for 1 minute without color. Add apples, reserving some for garnish. Add vinegar, bring to a boil and simmer for a few minutes. Remove from the heat, cool slightly. Place in a blender and purée on high speed, add a squeeze of lemon juice to taste. Turn down to low speed and add the olive oil slowly.

Mix the greens with the vinaigrette, pecans, cheese, remaining diced apple and cranberries. Place the salad bouquet in the center of the bowl, garnish with chervil.

Croquettes & Tenderloin

CHILDREN’S RECIPE: Carrot Croquettes and a Carrot Sauce
Carrot Croquettes:
Ingredients: 
1 Idaho Potato, baked, peeled and mashed
10 oz Carrots, peeled and cooked
2 tbsp Salt
Pinch of Nutmeg
2 Egg Yolks
4 oz Parmesan Cheese, grated
8 oz Panko Bread Crumbs
2 cups Olive Oil

Method of Preparation: 
Cut carrots on a bias and cook in water until soft, then purée in a food processor. In a cheese cloth or clean linen place the carrot purée and ring out the moisture to make dry. Save the liquid for the sauce, along with 2 oz of the purée. Combine the mashed potato, carrot purée, cheese, egg yolks, nutmeg, and salt. Roll the mixture into a long roll about ½” in diameter. Then, cut in 1” pieces and dredge them in the bread crumbs. In a pot get the olive oil hot to fry the croquettes until brown and crispy. 

Carrot Sauce:
Ingredients: 
½ cup Carrot Juice
2 oz Carrot Purée and Carrot Liquid, from croquette recipe
½ oz Grated Ginger
2 oz Butter
1 oz Heavy Cream 
Salt to taste

Method of Preparation: 
In a hot small pan add carrot juice and carrot purée and liquid with ginger and cook until it comes to a boil. Wisk in butter and cream until smooth. Season with salt to taste.

Place croquettes on a plate with a small ramekin of sauce for dipping.

---

FAMILY RECIPE: Beef Tenderloin with Carrot Croquettes and a Carrot Salad
Beef Tenderloin:
Ingredients: 
5 oz filet Beef Tenderloin
1 oz Sea Salt
1 oz Fresh Lemon Thyme
3 oz Olive Oil

Method of Preparation: 
Rub beef with a little olive oil, lemon thyme, and salt. Let it cure for five minutes. In a hot pan add the olive oil and sear the tenderloin on both sides for one minute.

Carrot Salad:
Ingredients: 
1 Carrot, julienned
5 sprigs Parsley, chopped
1 Meyer Lemon, juice of
Coarse Sea Salt to taste

 
Method of Preparation: 
Slice the carrot very thin, then julienne. In a bowl, add the carrots, parsley, squeeze lemon and mix. Season with sea salt.

With a spoon wipe the plate with the sauce. Slice the Beef Tenderloin lay on the plate. Place the Carrot Croquettes around tenderloin and the Carrot Salad on top.

Parfait & Cobbler

CHILDREN'S RECIPE: Blackberry Parfait with Honey, Granola and Greek Yogurt
Ingredients:
1½ cup Greek Yogurt, plain
1 cup Granola
1 tsp Honey
1 cup Blackberry Compote, from family recipe
     Reduced to ½ cup jam 

Method of Preparation:
Place the blackberry compote from the family recipe in a small saucepot and cook until reduced by half. Chill the blackberry jam completely. In your serving vessel put a one-inch layer of yogurt covering the bottom. Top with a few spoonfuls of the blackberry jam. Then a nice sprinkle of the granola. Finish with a light drizzle of local honey on the granola.

---

FAMILY RECIPE: Blackberry and Brown Sugar Cobbler with Whipped Cream
Blackberry Compote:
Ingredients: 
4 cups Blackberries
1 tbsp Lemon, juice of
1 Lemon, zest
1 tbsp Vanilla Extract
½ cup Granulated Sugar

Method of Preparation:
Toss blackberries with lemon juice, zest, sugar and vanilla and let sit for 15-20 minutes at room temperature.

Almond Crumble:
Ingredients:
6 tbsp Butter, melted
1 cup Brown Sugar
1 cup Almonds, shaved
1 cup Flour Whipped Cream to garnish


Method of Preparation:
Add melted butter to the brown sugar and shaved almonds and mix together with wooden spoon. Slowly add the flour to the brown sugar mixture while mixing to make the crumble topping.  

Drain the blueberry compote and add them to your desired baking/serving dish reserving one cup for the children’s recipe. Top with a generous amount of the almond crumble. Bake at 375F for 12-15 minutes until golden brown and bubbly. Serve with a dollop of whipped cream.

Cucumber Bites & Soup

CHILDREN'S RECIPE: Crispy Cucumber Bites with Sunflower Butter and Rice Crispies
Ingredients:
2 English Cucumbers, sliced lengthwise
1 cup Sunflower Seed Butter (homemade or store bought)
1 cup Puffed Wild Rice, from family recipe
½ cup Honey

Method of Preparation:
The idea here is to have the kids use cool shaped cutters to make the cucumber bites. Punch the cucumber sheets with small cookie cutters.  Spoon a small amount of the sunflower seed butter on each cucumber and top with a generous amount of the puffed rice. Drizzle with a little local honey and serve.

---

FAMILY RECIPE: Chilled Cucumber Soup with Puffed Wild Rice
Puffed Wild Rice:
Ingredients:
2 cups Vegetable Oil
½ cup Dry Wild Rice

Method of Preparation:
Heat two cups of vegetable oil over med/high heat until it reaches 400F. Be sure to use a tall-sided pot (2qt sauce pot works best) when the oil is at your desired temperature sprinkle the raw wild rice into the oil and let it puff for 20-30 seconds. Strain the oil from the rice and place the rice on an absorbent paper towel to remove the excess oil, season with salt.

Chilled Cucumber Soup:
Ingredients:
½ cup Shallots, chopped
½ cup Leeks, chopped
1 cup Onions, chopped
1 tbps Butter
2½ cups Russet Potatoes, peeled and 2” diced
1¼ qts Water
1 Sprig Thyme 1 Bay Leaf
1 cup Heavy Cream
1½ qts of Cucumber Trim, from children’s recipe 
½ cup Basil Leaves

Method of Preparation:
In a large pot, sweat the shallots, leeks and onions in butter until completely soft. Add the diced potatoes and enough water to cover. Bring the water to a simmer and add the thyme and bay leaf then cook until the potatoes are tender. Add the cream and simmer another 10 minutes. Add the soup to the blender and purée until smooth. 

Cut the cucumber trim into chunks, combine with basil leaves and put into a blender. Blend until it is thoroughly mixed, add potato soup mixture, blend thoroughly, until smooth Pour into bowl top with puffed rice. Ladle 6-8 oz of soup into your serving bowls and sprinkle with puffed rice and chopped basil.   

Fizz & Salad

CHILDREN'S RECIPE: Kids Watermelon Fizz
Ingredients:
5 cups Seedless Watermelon, chopped
¼ cup Lime, juice and zest
¼ cup Granulated Sugar
1½ cups Ginger Ale or Seltzer Water, cold


Method of Preparation:
In a blender, add in the watermelon, limejuice and granulated sugar. Blend until puréed. Pour the watermelon juice into a large pitcher. Pour the cold ginger ale or sparkling water into the pitcher and stir.

---

FAMILY RECIPE: Summer Melon Salad with Goat Cheese and Pine Nuts
Ingredients:
1 Seedless Watermelon, diced
8 oz Heirloom Tomatoes, diced
1 cup Goat Cheese, crumbled
2/3 cups Red Onion, sliced
1 cup Pine Nuts, toasted
2 tps Chives, minced
1 cup Basil  
3 tps Oregano
2 tps White Balsamic Vinegar
3 tps Olive Oil
1 tps Sea Salt


Method of Preparation:
Cut watermelon and tomatoes into 1.5in dice and place on serving platter. Add the goat cheese crumbles, followed by the onion, pine nuts, chives, basil and oregano. Drizzle with olive oil, white balsamic and sea salt.

Puree & Salmon

CHILDREN’S RECIPE: Baby Food
Ingredients:
Red Delicious or Royal Gala Apples, any sweet variety
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Peel, core and dice apples. Place in boiling water for 8 minutes or until tender. 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 or nutmeg may be added as baby progresses.

---

FAMILY RECIPE: Pan Seared Salmon over Apple Parsnip Purée
Ingredients:
3 Apples, peeled and sliced; portion julienned to garnish
1 Parsnip, peeled and sliced; portion julienned to garnish
2 cups Milk
4 fillets Salmon, 6 oz each
Salt, Pepper to taste
2 tbsp Olive Oil
1 tbsp Butter

Method of Preparation:
Place apples and parsnips into a pot with milk. Bring to a simmer and cook until soft. Pour this mixture into a blender and purée. Place back into pot to simmer. Season the salmon with salt and pepper. Heat oil in a hot pan to sear the salmon. Cook the salmon until golden brown. Spread purée onto a plate and top with salmon. Sauté julienned apples and parsnips in butter, season and garnish over salmon.

Puree & Pea Top Salad

CHILDREN’S RECIPE: Baby Food
Ingredients:
Sweet Potatoes
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon, Allspice or Sweet Paprika to taste; as baby’s palate develops

Method of Preparation:
Rinse sweet potatoes and puncture a few times with a fork. Bake at 400F for 50 minutes. Or you may peel and dice sweet potatoes and place in boiling water for 15 minutes or until tender. Place the flesh 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, allspice or sweet paprika may be added as baby progresses.

---

FAMILY RECIPE: Pea Top Salad over Peaches and Sweet Potato Purée
Sweet Potato Purée
Ingredients:
2 Sweet Potato, peeled and chopped
1 cup Parsnips, peeled and chopped
2 cups Milk

Pea Top Salad:
Ingredients:
1 cup Pea Tops
2 tbsp Olive Oil
2 tbsp Balsamic Vinegar
1 Meyer Lemon, juice of
2 Peaches, sliced thin; to garnish

Method of Preparation:
Place sweet potatoes and parsnips into a pot with milk. Bring to a simmer and cook until soft. Pour this mixture into a blender and purée. Strain the liquid from the solid. Purée the solid vegetables in a blender and add the liquid until smooth.

To make the salad, fold pea tops, olive oil, balsamic vinegar and lemon juice together. Arrange peaches around plate, spread purée and top with salad.

Puree & Pudding

CHILDREN’S RECIPE: Baby Food
Ingredients:
Bananas
Water/Breast Milk/Formula to taste; check with your doctor about water in your area
Dates/Prunes, puréed; to assist digestion
Cinnamon or Nutmeg to taste; as baby’s palate develops

Method of Preparation:
Peel and purée bananas on a plate by mashing them down with a fork. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Popsicle sticks may be added so bananas can be a natural teether. Adding puréed dates/prunes will remedy constipation. Cinnamon or nutmeg may be added as baby progresses.

---

FAMILY RECIPE: Mason Jar Banana Pudding
Ingredients:
3 Bananas, halved
½ cup Walnuts
2 tbsp Pomegranate Molasses
1 cup Sugar
¼ cup Flour, sifted
¼ tsp Salt
2 ¾ cups Milk
4 Egg Yolks
2 tsp Vanilla
3 tbsp Unsalted Butter, melted
1 dozen Sugar Cookies and Graham Cracker Cookies

Method of Preparation:
In separate pans, sauté bananas and walnuts in pomegranate molasses. In a saucepan, combine dry ingredients and gradually whisk in milk. Place over medium heat, cook for 8-12 minutes while stirring, until a creamy consistency is reached and bubbles form. Continue to cook, stirring constantly, for 2 minutes more. Drizzle the mixture into egg yolks, while whisking vigorously, until combined. Pour mixture back into saucepan and place over medium heat. Cook for 2 minutes, stirring constantly. Remove from heat. Mix in melted butter and vanilla. Layer cookies, caramelized bananas, walnuts and pudding in mason jars.

Puree & Bronzino

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

Method of Preparation:
Clean and peel carrots and remove stems; brush with olive oil. Place on a baking sheet and roast at 300F for 30 minutes. This will yield a stronger flavor and help baby’s palate develop. You may steam sliced carrots for a milder dish. Place in a food processor or blender and purée until smooth. You may add water, breast milk or formula for desired consistency. May be stored in refrigerator or freezer. Cumin, cinnamon or nutmeg may be added as baby progresses.

---

FAMILY RECIPE: Bronzino with Carrot Vichy
Ingredients:
4 sprigs Parsley, chopped
2 tbsp Leeks, sliced thin
2 tbsp Butter
1 whole Bronzino
Salt, Pepper to taste
2 tbsp Olive Oil
3 Carrots, sliced thin
1 tsp Dill
¼ cup Water
2 tbsp Coconut Nectar
½ Lemon, juice of

Method of Preparation:
Sweat parsley and leeks. Season the fish with salt and pepper. In a pan add butter, bronzino and top with parsley and leeks. Bake at 350F for 7-10 minutes. Place carrots in a pan with olive oil, salt, pepper, dill, water and coconut nectar. Cover with parchment paper and let them steam until soft. Spoon carrots on plate, top with the fish and drizzle with fresh lemon juice.

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.

---

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.