Paletas & Salad

CHILDREN’S RECIPE: Blackberry and Coconut Paletas (Popsicle)
Ingredients:
1 cup Coconut Milk
1 cup Blackberries
2 tbsp Simple Syrup
¼ cup Sweetened Condensed Milk

Method of Preparation:
Blend coconut milk, blackberries and syrup in a blender until smooth.  Place in molds and freeze. Drizzle with sweetened condensed milk.

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FAMILY RECIPE: Goat Cheese Salad with Blackberries and Membrillo (Quince Paste)
Quince Vinaigrette:
Ingredients:
½ cup Blackberries
¼ cup Quince Paste (Membrillo)
½ cup Fresh Orange Juice
½ cup Champagne Vinegar
1 cup Extra Virgin Olive Oil
Salt, Pepper to taste

Goat Cheese Salad:
Ingredients:
1 Medallion Cana de Cabra (Spanish Goat Cheese), 4 oz
8 oz Arugula or similar green
¼ cup Quince Paste (Membrillo)
¼ cup Gooseberries, halved
¼ cup Blackberries
¼ cup Marcona Almonds, chopped
Salt, Pepper to taste

Method of Preparation:
For the Quince Vinaigrette, pulse berries, membrillo, orange juice and champagne vinegar in a blender; add extra virgin olive oil and combine until smooth. Season to taste. In a hot non-stick pan, cook goat cheese until caramelized and crispy on the bottom. Flip and remove from heat. In a mixing bowl, combine arugula, membrillo, gooseberries, blackberries and almonds. Dress lightly in vinaigrette and season to taste. Plate, top with crispy goat cheese and garnish with berries.

Pizza & Grilled Watermelon

CHILDREN’S RECIPE: Watermelon Pizza with Whipped Cream and Berries
Ingredients:
1 slice Watermelon, quartered
2 cups Whipped Cream
1 cup Strawberries, sliced
1 cup Blueberries
1 tsp Sugar

Method of Preparation:
Cut watermelon into pizza slices. Top with a dollop of whipped cream and your choice of berries. Sprinkle with sugar and serve.

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FAMILY RECIPE: Grilled Watermelon and Feta Salad
Salad:
Ingredients:
3 slices Watermelon, grilled and cubed
Pinch of Salt
Pinch of Black Pepper
3 cups Arugula
1 cup Feta Cheese
2 tbsp Basil, sliced fine
2 tbsp Mint, sliced fine
2 tbsp Parsley, sliced fine
Salt, Pepper to taste
2 tbsp Aged Balsamic Vinegar
3 tbsp Extra Virgin Olive Oil

Pickled Watermelon Rind Vinaigrette:
Ingredients:
½ cup Watermelon, rind
½ cup Water
¼ cup Rice Vinegar
1 tsp Honey
1 tsp Shallot, minced
1 tsp Garlic, minced
2 tbsp Olive Oil

Method of Preparation:
Heat a grill or griddle as hot as possible and season watermelon slices with salt and pepper. Grill on both sides and remove from heat; should take a minute. Remove rind and cube the melon. In a bowl, combine arugula, feta and herbs. Season to taste. Drizzle with aged balsamic vinegar, add melon and extra virgin olive oil. Toss and serve.

To make Pickled Watermelon Rind Vinaigrette, rough chop the rind and place into a pot with water, vinegar, honey, shallot and garlic. Boil for 10 minutes. Once cooked, remove from heat and purée with a stick blender until smooth. Slowly add oil to emulsify.

Fritters & Pizza

CHILDREN’S RECIPE: Cheesy Corn Fritters
Ingredients:
2 ears Corn, kernels
2 Eggs
¾ cup Cornmeal
½ cup Flour
1 cup Cream Cheese
1½ cups Mozzarella Cheese, shredded
Salt to taste
4 Scallions, sliced; use green only
1 cup Panko Bread Crumbs
1 cup Grated Parmesan Cheese, grated
2 tbsp Olive Oil
½ cup Ranch Dressing

Method of Preparation:
Combine corn, eggs, cornmeal, flour, cream cheese and Mozzarella in a bowl and mix until smooth. Season with salt and scallions. Form small balls and roll in panko crumbs and parmesan. Add oil to a hot pan. When oil is hot, place balls in pan and press down lightly to form cakes. When brown on one side, flip and cook on the other side. Drain on paper towel. Plate and garnish with sliced scallions. Serve with ranch dressing for dipping.

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FAMILY RECIPE: Roasted Corn and Lobster Pizza
Ingredients:
1 Pizza Crust, pre-made
6 oz Boursin Cheese
1 ear Corn, roasted kernels
1 tbsp Butter
2.5 oz Lobster, poached
2 oz Gruyere cheese, shredded
4 sprigs Chives, sliced
1 tbsp Olive Oil

Method of Preparation:
In a pan, add butter and cook corn on the cob until brown. Keep watch, as corn will pop if it gets too hot. Cut kernels off of cob. Spread the Boursin on the pizza crust and top with corn, lobster and Gruyere cheese. Bake at 500F for 4-5 minutes. Remove from oven and finish with chives and olive oil.

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.

Grilled Cheese & Salad

CHILDREN’S RECIPE: Grilled Cheese with Tomato
Ingredients:
2 large Tomatoes, peeled and sliced
4 slices American Cheese
4 sliced Mild Provolone
4 sliced Soft Wheat Bread
Butter for Sautéing

Method of Preparation:
Blanch, peel Tomatoes, slice for sandwiches. Make sandwiches with cheese and tomato. Sauté with butter for a few minutes on both sides then slice and serve.

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FAMILY RECIPE: Heirloom Tomato Salad with Burratini
Ingredients:
4 large Cut Mixed Heirloom Tomatoes
1 Red Onion, thinly sliced
Salt & Pepper
Chopped Basil
Extra Virgin Olive Oil
Splash Sherry Vinegar
2 Burratini
Parmesan Crostini for Garnish

Method of Preparation:
Mix all Ingredients, arrange in a bowl with Burrata on top and garnish with Crostinis.

Torte & Scallops

CHILDREN’S RECIPE: Easy Plum Torte with Whipped Cream
Ingredients:
¾ to 1 cup sugar
½ cup unsalted butter, softened
1 cup unbleached flour, sifted
1 tsp baking powder
Pinch of salt (optional)
2 eggs
24 halves pitted purple plums
Sugar, lemon juice and cinnamon, for topping

Method of Preparation:
Heat oven to 350 degrees. Cream the sugar and butter in a bowl then add the flour, baking powder, salt and eggs and beat well. Spoon the batter into a spring form pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon. Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. Allow to cool slightly and serve topped with Whipped Cream.

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FAMILY RECIPE: Sea Scallops with Stone Fruit Jam
Ingredients:
1 cup Red wine
1 Orange, juice and zest
2 tbsp Sugar
Small Piece Minced Ginger
6 each Black Plum/peeled and diced
1 each firm but ripe peach peeled and diced
2 firm but ripe Apricot Peeled and diced
Minced thai basil
Aged Balsamic

Method of Preparation:
Reduce the red wine, sugar, orange juice, & ginger by ½ then add fruit& cook until the moisture is out.  Add basil at the end. Sauté Large Sea Scallops. Plate on top of jam and finish with drizzle of balsamic.

Pizza Bites & Roasted Eggplant

CHILDREN’S RECIPE: Eggplant Pizza Bites
Ingredients:
2 Small eggplants cut into approx. ½ inch rounds
Flour/Egg and Gluten-Free Bread Crumb
Salt and Pepper
1 cup Shredded Mozzarella
1 cup Tomato Sauce
Sliced Pepperoni/Optional
Canola Oil for Sautéing

Method of Preparation:
Slice eggplants approx. ½ inch thick. Then season with salt and pepper before coating with flour, egg, bread crumb. Sauté on Medium Heat until golden brown on both sides. Top each slice with a little sauce and cheese.

Cover with Lid and allow cheese to melt or finish in an oven until cheese is melted.

Allow to cool slightly and serve.

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FAMILY RECIPE: Israeli Style Roasted Eggplant
Ingredients:
3 Large Eggplant/cut in half, scored, brushed with olive oil and seasoned
2 Lemons Juices
2 Small Garlic Cloves minced
1 Stalk Minced Celery
1 small minced sweet onion
Chopped Parsley/Basil
Extra Virgin Olive Oil
Splash Hot Sauce
Salt and Pepper

Method of Preparation:
Cook Eggplants on a hot grill or under a hot broiler until very soft and browned. All to cool slightly, scoop out flesh and set in colander to drain. Chop eggplant by hand and fold in remaining ingredients/season well. Serve chilled garnished with diced feta, drizzle of olive oil and toasted pita.

Pancakes & Shrimp

CHILDREN’S RECIPE: Yogurt and Blueberry Pancakes
Ingredients:
2 cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
2 cups Greek Yogurt
1 Egg
1 cup Milk
6 tbsp Butter
1 cup Blueberries
Butter, Syrup to garnish

Method of Preparation:
Mix dry ingredients. In a separate bowl, mix yogurt, egg and milk. Add to dry ingredients and gently combine. Melt butter on a hot griddle/pan over medium heat and ladle pancake batter onto hot butter. When bubbles form, arrange blueberries in the pancakes. Once edges begin to brown, flip. Cook an additional minute and serve with butter and choice of syrup.

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FAMILY RECIPE: Seared Spiced Shrimp with Tzatziki Sauce and Greek Salad
Seared Spiced Shrimp:
Ingredients:
16 Shrimp, peeled and deveined
2 tbsp Olive Oil
1 clove Garlic, chopped
½ tsp Dry Oregano
½ tsp Paprika
½ tsp Thyme, chopped
Salt, Pepper to taste
½ Lemon, juice of

Method of Preparation:
Combine all ingredients in a mixing bowl and toss to combine. Arrange shrimp on a baking sheet and bake at 350F for 15 minutes. Plate, drizzle with pan oil, serve with Tzatziki Sauce and Greek Salad.

Tzatziki Sauce:
Ingredients:
¾ cup Cucumber, peeled and seeded
1 clove Garlic, sliced
1 tbsp Kosher Salt
2 cups Greek Yogurt, strained
2 tbsp Dill, chopped
½ Lemon, juice of
¼ tsp Cracked Black Pepper

Method of Preparation:
Purée cucumber, garlic and salt in a food processor. Strain and save the liquid. Strain yogurt in a cloth napkin or kitchen towel to remove excess liquid. In a mixing bowl combine yogurt and cucumber mixture add some of the cucumber liquid, dill, lemon juice and pepper. Adjust seasoning if needed.

Greek Salad:
Ingredients:
2 Roma Tomatoes, 1” diced
1 Cucumber, 1” diced
½ Red Onion, ½” diced
½ cup Kalamata Olives, pitted and sliced
3 tbsp Extra Virgin Olive Oil
1 Lemon, juice of
2 tbsp Dill, chopped
2 tbsp Parsley, chopped
2 tbsp Oregano, chopped
Salt, Pepper to taste

Method of Preparation:
Toss all ingredients in a large mixing bowl. Adjust seasoning if needed.

Chicken & Salmon

CHILDREN’S RECIPE: Oat Crusted Chicken Tenders with Sweet Potato Fries
Oat Crusted Chicken Tenders:
Ingredients:
1 cup Rolled Oats
¾ cup Parmesan Cheese, grated
½ tsp Kosher Salt
¼ tsp Black Pepper
4 Boneless Chicken Thighs
2 Eggs, whisked
¼ cup Butter, melted

Method of Preparation:
Pulse oats in a food processor 6-7 times to coarsely break. Add cheese, salt, pepper and pulse 2 more times to combine. Put mix in a large plastic sealable bag. Season the chicken with salt and coat with the eggs. Transfer chicken to plastic bag, seal and shake to coat completely. Place chicken on a baking sheet fitted with a cooling rack. Brush with butter and bake at 425F for 15-20 minutes until brown and cooked through.

Sweet Potato Fries:
Ingredients:
2 Sweet Potatoes, peeled and cut ¼” sticks
2 tbsp Olive Oil
2 tbsp Corn Starch
½ tsp Garlic Powder
Kosher Salt to taste

Method of Preparation:
Cut sweet potatoes into ¼” sticks and cover with water for one hour or overnight in the refrigerator. Drain well and coat with olive oil. Add cornstarch, garlic powder and toss to coat. Arrange fries on a baking sheet lined with parchment paper and bake at 425F for 15 minutes. Turn fries with a metal spatula and bake an additional 10-15 minutes until fries are crispy and start to brown. Remove from oven, let cool and season with salt. Serve with Oat Crusted Chicken Tenders.

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FAMILY RECIPE: Oat Crusted Salmon Fillet over Asparagus
Ingredients:
4 Fillets Salmon, 6 oz each
½ tbsp Honey
2 tbsp Dijon Mustard
1 cup Rolled Oats
¾ cup Parmesan Cheese, grated
½ tsp Kosher Salt
¼ tsp Black Pepper
½ tsp Paprika
½ tsp Fresh Thyme, chopped
2 bunches Asparagus, trimmed
8 tbsp Butter, unsalted
Salt, Pepper to taste
½ cup Almonds, sliced
1 Lemon, juice of

 
Method of Preparation:
Mix honey and mustard together and brush over salmon. Pulse oats in a food processor 6-7 times. Add cheese, salt, pepper, paprika, thyme and pulse 1-2 more times to combine. Brush salmon with honey mustard and sprinkle oat mixture over it. Cook in a pan with butter and finish in oven at 425F for 5-10 minutes.

In a large sauté pan melt half of the butter. Add asparagus and sauté until cooked through, season with salt and pepper. Remove to serving plate. In the same pan add remaining butter, lemon juice and almonds to brown. Arrange salmon over asparagus. Spoon lemon butter and almonds over top.

Fruit Roll Ups & Gazpacho

CHILDREN’S RECIPE: Cantaloupe and Honey Fruit Rolls
Ingredients:
1 Cantaloupe, chopped
½ cup Water
Honey to taste
Lemon Juice to taste

Method of Preparation:
Combine cantaloupe and water in a covered saucepan and bring to a simmer for 10-15 minutes until melon softens. Mash with an immersion blender, add lemon juice and honey. Spread mixture evenly onto baking sheet lined with heavy-duty plastic wrap. Bake at 140F for 8-12 hours, this may be done overnight. Roll ups are done when the top is no longer tacky. Remove from oven and let cool. Cut on plastic wrap to desired size, roll and refrigerate.

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FAMILY RECIPE: Cantaloupe Gazpacho with Seared Shrimp Skewers

Cantaloupe Gazpacho:
Ingredients:
4 cups Cantaloupe, chopped
¾ cup Vidalia Onion, diced
1 ½ tbsp White Balsamic Vinegar
1 cup Cold Water
¾ cup Extra Virgin Olive Oil
Salt to taste
4 slices Prosciutto

Method of Preparation:
Place Cantaloupe, onion, vinegar and half of the water in a blender and purée. Adjust consistency with remaining water. With blender running drizzle in oil. Adjust seasoning with salt. Chill well before serving.

Arrange prosciutto on a baking sheet fitted with a drying rack. Bake at 425F for 6-7 minutes until crispy. Cool on paper towels. Garnish Cantaloupe Gazpacho with shredded prosciutto to serve.

Seared Shrimp Skewers:
Ingredients:
12 Shrimp, peeled and deveined
2 tbsp Olive Oil
1 tsp Parsley, chopped
Kosher Salt, Black Pepper to taste

Method of Preparation:
Heat a heavy bottomed sauté pan on medium high heat. Combine olive oil, parsley and shrimp in a mixing bowl and toss to combine. Skewer the shrimp evenly between 4 skewers. Season with salt and pepper and add to hot pan. Sear on one side 2 minutes. Turn shrimp and sear an additional 1 minute. Remove from heat and serve with soup.

Soup & Lamb Chops

CHILDREN’S RECIPE: Strawberry Soup and Goat Cheese
Ingredients:
2 tbsp Olive Oil
1 Vidalia Onion, chopped
2 tsp Ginger, grated
2 tsp Lemongrass, chopped
1 Seedless Cucumber, diced
1 pt Strawberries, cored
1 cup Cranberry Juice
Pinch of Salt
Pomegranate Molasses to garnish
Goat Cheese to garnish

Method of Preparation:
In a pot, slowly cook the onion. Add ginger, lemongrass, cucumber, strawberries and cranberry juice. Bring to a boil, add salt and blend. Cool down. Serve in a bowl, drizzle with pomegranate molasses and top with goat cheese.

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FAMILY RECIPE: Strawberry Marinated Lamb Chops, Ramps and Asparagus
Ingredients:
Strawberry Soup, from children’s recipe
1 tbsp Tamarind Paste
¼ cup Champagne Vinegar
3 tbsp Pomegranate Molasses
3 Lamb Chops
4 oz Olive Oil
6 Wild Ramps
6 Asparagus Spears, trimmed and sliced
½ Lemon, roasted and juice of

Method of Preparation:
To make strawberry sauce, add tamarind paste, champagne vinegar and pomegranate molasses to Strawberry Soup and cook to blend. Marinated lamb chops in sauce overnight. In a hot pan add the olive oil, once hot, sear lamb chops continually turning until dark crust is obtained. To prep ramps, separate the bulb from the greens. Wash very well. Sauté the ramps with asparagus in oil. Plate and top with strawberry sauce and rack of lamb chops. Drizzle with the juice of a roasted lemon. 

Flatbread & Shrimp

CHILDREN’S RECIPE: Chickpea Roasted Tomato Purée with Grilled Flatbread
Grilled Flatbread:
Ingredients:
1 cup Warm Water 100F
½ oz Dry Yeast
2 cups Flour
1 tsp Sugar
1 tsp Salt
2 oz Olive Oil

Method of Preparation:
Mix the water and yeast together until diluted. Then add the flour, sugar, salt, and olive oil in to a mixing bowl. Mix for 4 minutes. Let rise for 20 minutes. Roll the dough out and rub with olive oil and place on grill. Grill both sides cross hatching making an “X” from the grill marks. You can buy pita bread or pizza dough ready to go.

Chickpea Roasted Tomato Purée:

Ingredients:
½ cup Olive Oil
6 Tomatoes, halved
2 cloves Garlic, chopped
4 sprigs Thyme, leaves
Salt, pepper to taste
1 can Chickpeas
½ cup Almonds
1 tsp Smoked Paprika
1 tsp Cumin
1 tbsp Sea Salt
1 cup Arugula
½ Lemon, halved and roasted

Method of Preparation:
First roast the tomatoes. Cut the tomatoes in half and toss with olive oil, garlic, thyme, salt and pepper. Put on a sheet pan. Roast at 350F for 10-15 minutes. Let cool. In a food processor put the chickpeas, almonds, half of the tomatoes, seasoning, sea salt and blend until smooth.  Place on plate, top with some chopped roasted tomatoes and a slice of Grilled Flatbread. Serve with arugula and drizzle with juice of the roasted lemon.

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FAMILY RECIPE: Grilled Shrimp with Chickpea Flatbread
Ingredients:
8 U/15 Shrimp
2 tsp Curry Powder
1 tsp Smoked Paprika
Sea Salt to taste
2 tbsp Olive Oil
1 cup Arugula
½ Lemon, halved and roasted
Grilled Flat Bread, from children’s recipe
Chickpea Roasted Tomato Purée, from children’s recipe
Roasted Tomatoes, sliced; from children’s recipe

Method of Preparation:
Mix seasoning and shrimp. You may grill shrimp or in a hot pan, roast no more than 2 minutes per side. Spread the Chickpea Roasted Tomato Purée over Grilled Flatbread with remaining chopped roasted tomatoes and shrimp. Top with arugula and drizzle with juice of the roasted lemon.

Skewers & Tuna

CHILDREN’S RECIPE: Parmesan Cauliflower Skewers with Cauliflower and Celery Root Velouté
Ingredients:
4 tbsp Olive Oil
½ head Cauliflower, florets
12 Cherry Tomatoes
2 tbsp Parmesan Cheese, grated
¼ cup Bread Crumbs
½ tbsp Garlic Powder
12 Mozzarella Balls, small
Celery Root and Cauliflower Velouté, from family recipe
Pea Tops to garnish

Method of Preparation:
Put olive oil in a hot pan, once oil is hot place the cauliflower in the pan. Let it get crispy then add the tomatoes, parmesan, bread crumbs, garlic powder and mix together. Take the skewers and put a cauliflower, mozzarella ball and the cherry tomato every other one three of each. Dress plate with the Cauliflower Velouté, top with skewers and garnish with pea tops.

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FAMILY RECIPE: Seared Yellow Fin Tuna, Cauliflower and Celery Root Velouté, Wild Ramps
Cauliflower Velouté:
Ingredients:
¼ cup Olive Oil
1 cup Cauliflower Stems
1 cup Celery Root, diced
2 cloves Garlic
1 Leek, sliced
1 qt Water
Salt to taste

Method of Preparation:
Put oil in a hot pot, once oil is hot, add cauliflower, celery root, garlic, leeks and cook until soft. Add water and salt. Cook until soft and purée.

Ingredients:
3 tbsp Olive Oil
2 fillets Yellow Fin Tuna, 6 oz each
Salt to taste
6 Wild Ramps
½ Lemon, halved and juice of
Pea Tops to garnish
Roasted Cauliflower, from children’s recipe

Method of Preparation:
To prep the ramps, separate the bulb from the greens. Wash very well. Season the tuna with salt. The tuna should be two inches thick, to serve rare. In a hot pan add the olive oil, once hot add the tuna and cook each side until all the sides are seared. Remove the tuna, in the same pan toss the ramps and cook for just a minute with lemon half.

On a plate spread the Cauliflower Velouté and top with the sliced tuna, dress plate with ramps, pea tops and roasted cauliflower. Squeeze lemon and serve.

Pasta & Red Daal

CHILDREN’S RECIPE: Lentil Pasta with Brown Lentils, Peas and Tomato
Ingredients:
1 tbsp Butter
½ cup Plum Tomatoes. diced
½ cup Peas
1 cup Brown Lentils, boiled and strained
Salt, Pepper to taste
½ lb Lentil Pasta, cooked
¼ cup Vegetable Broth
1 tbsp Parmesan Cheese, grated

Method of Preparation:
Sauté tomatoes, peas and lentils with butter. Season with salt and pepper. Add pasta and vegetable broth. Stir, add parmesan cheese and allow to heat through. Serve and garnish with parmesan cheese.

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FAMILY RECIPE: Red Lentil Daal with Lentil Crackers
Ingredients:
2 tbsp Coconut Oil
1 small Onion, thinly sliced
2 cloves Garlic, thinly sliced
1 Red Chili, minced
1 tbsp, Ginger, minced
1 tbsp Cilantro Stems, chopped
1 ½ cups Red Lentils
1 tsp Garam Masala
2 cups Coconut Milk
2 cups Vegetable Broth
Salt, Pepper to taste
Cilantro Leaves to garnish
Lentil Crackers to garnish

Method of Preparation:
Sauté onion, garlic, chili and spices in coconut oil for a minute or two until fragrant and softened. Add Lentils, coat with spice mixture. Add coconut milk and vegetable broth. Cover and cook until tender for about 15 minutes. Serve garnished with onions or sliced chilis, cilantro leaves and lentil crackers.

Sandwich & Confit

CHILDREN’S RECIPE: Philly Style Pepper and Egg Sandwich
Ingredients:
2 tbsp Olive Oil
½ Red Pepper, roasted and sliced
½ Yellow Pepper, roasted and sliced
½ Green Pepper, roasted and sliced
4 Philly Steak Rolls, sliced
1 tbsp Butter
8 Eggs, whisked and seasoned
Salt, Pepper to taste
8 slices American Cheese

Method of Preparation:
In stainless steel pan, add oil and sauté peppers on medium heat skin side down. Once charred, turn down heat, let them brown a little more, flip, season and cook until well softened. Keep warm. Remove skin and cut into strips right before serving. Toast rolls in a pan with butter. Heat butter and pour a thin layer of egg into a non-stick pan, when brown, flip over and add cheese, allow cheese to melt. Form sandwiches with eggs, cheese and peppers on steak rolls, cut in half and serve.

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FAMILY RECIPE: Pepper Confit with Aged Balsamic Goat Cheese and Crostini
Ingredients:
¼ cup Olive Oil
½ Red Pepper, cored and julienned
½ Yellow Pepper, cored and julienned
½ Green Pepper, cored and julienned
3 cloves Garlic, thinly sliced
1 Jalapeno, thinly sliced, optional
Salt, Pepper to taste
Goat Cheese, crumbled; to garnish
Basil, thinly sliced; to garnish
Aged Balsamic Vinegar to garnish
8” Baguette Crostini, thinly sliced

Method of Preparation:
Cook peppers on very low heat for one hour with olive oil, garlic, jalapeno, salt and pepper. Allow to cool to room temperature and serve in a small bowl, garnish with crumbled goat cheese, basil, aged balsamic and crostini.  

Pancakes & French Toast

CHILDREN’S RECIPE: Three Ingredient Banana Pancakes
Ingredients:
1 Banana
2 Eggs
2 tbsp Flour
1 tsp Cinnamon
Butter, Powdered Sugar, Maple Syrup to garnish

Method of Preparation:
In a bowl mash the banana. Add the eggs, flour and cinnamon. Cook in a non-stick pan treated with cooking spray. Add a pinch of Cinnamon. Stack and garnish with butter, powdered sugar and maple syrup.

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FAMILY RECIPE: Healthy French Toast with Bananas Foster
Bananas Foster:
Ingredients:
4 Bananas, halved and sliced lengthwise
1 tbsp Butter
2 tbsp Honey/Agave Syrup
1 tsp Almond Extract

Method of Preparation:
Heat butter in a pan, add bananas. Cook for a few minutes and add honey and almond extract. Sauté until bananas start to caramelize.

Healthy French Toast:
Ingredients:
6 slices Bread
1 Egg
1 cup Oat Milk/Rice Milk
½ tbsp Sugar
1 tbsp Vanilla Extract
Butter, Powdered Sugar, Maple Syrup to garnish

Method of Preparation:
Mix egg, milk, sugar, and vanilla. Dip bread in batter for a minute on both sides. Cook in a non-stick pan treated with cooking spray. Plate, top with Bananas Foster and garnish with butter, powdered sugar and maple syrup.

Salad & Salmon

CHILDREN’S RECIPE: Orange Salad
Ingredients:
3 Oranges, supremed
1 Cucumber, peeled and chopped
1 cup Yogurt

Method of Preparation:
Combine the orange supremes, cucumber and yogurt. Serve in hollowed out oranges.

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FAMILY RECIPE: Pan Seared Salmon, Cucumber Salad and Orange Glaze
Pickling Brine:
Ingredients:
1 cup Champagne or White Wine Vinegar
1 cup Sugar
1 cup Water

Method of Preparation:
Heat all ingredients in a pot, let cool.  

Pan Seared Salmon, Cucumber Salad and Orange Glaze:
Ingredients:
2 tbsp Olive Oil
1 tbsp Sea Salt
2 fillets Salmon, 6 oz
1 cup Orange Juice
1 cup Pickling Brine
1 Cucumber, peeled and sliced
4 cups Baby Lettuce; Arugula, Chrysanthemum and red mustard or any variety
2 Oranges, supremed

Method of Preparation:
Heat olive oil in a cast iron pan. Season salmon on one side, place in hot pan. Sauté salmon on all four sides and remove from heat. Cover cucumbers in Pickling Brine. To make glaze, heat orange juice in pan; reduce by half. Drizzle orange glaze on plate, add cucumbers, lettuce and orange supremes. Place the salmon on top and serve.

Soup & Risotto

CHILDREN’S RECIPE: Roasted Tomato Soup and Grilled Cheese
Roasted Tomatoes:
Ingredients:
6 Tomatoes, sliced
2 sprigs Thyme
3 cloves Garlic, chopped
Salt, Pepper to taste

Method of Preparation:
Season tomatoes with thyme, garlic, salt and pepper in olive oil, cook in oven at 350F for 10 minutes.

Roasted Tomato Soup and Grilled Cheese:
Ingredients:
8 small Buns, sliced
4 oz Butter
8 slices Gruyere Cheese
Roasted Tomatoes
¼ cup Water

Method of Preparation:
Butter the buns and toast in pan over low heat. Remove from heat, form sandwiches with the cheese and put back in pan to melt cheese. Add water to roasted tomato and puree into a soup. Put the soup in a cup and serve with the grilled cheese on the side.

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FAMILY RECIPE: Roasted Tomato Lobster Risotto
Ingredients:
2 Lobster Tails, blanched and chopped
2 tbsp Sea Salt
4 cups Water
2 cups Rice; Vialone Nano or any risotto variety
½ cup White Wine
½ cup Olive Oil
½ cup Onion, chopped
1 tbsp Garlic, chopped
1 cup Chicken Stock or Water
2 Roasted Tomatoes, chopped, from children’s recipe
1 cup Parmesan Cheese
1 tsp Rosemary, chopped

Method of Preparation:
Blanch lobster tails in salted water. To blanch rice, bring to a simmer in white wine and hot stock from lobsters, optional; cover and let sit.  Heat olive oil in pot, add onion, garlic then put the rice in and stir until the rice is covered with the olive oil. Add water, Roasted Tomatoes and lobster to rice. Add cheese and rosemary, stir and serve.

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.

Donut Holes & Scallops

CHILDREN’S RECIPE: Pineapple Coconut Donut Holes
Ingredients:
1½ cup Confectioners Sugar
2 tbsp Pineapple Juice
1-2 tbsp Milk
¾ cup Milk
¼ cup Pineapple Juice
¼ cup Orange Juice
1 Egg
2 cups Flour
1½ tbsp Baking Powder
½ cup Brown Sugar
2 tbsp Sugar
½ tsp Salt
Coconut Flakes, toasted; to garnish

Method of Preparation:
Mix confectioners sugar, pineapple juice and milk until glaze is the desired thickness, set aside. Whisk the milk, juice and egg in one bowl. In a separate bowl, mix the flour, baking powder, sugars and salt. Combine the two bowls into one and mix just until smooth. Don’t over mix, keep it lumpy. Let it rest for flour to hydrate.  Using a small ice cream scoop, drop small balls into a deep fryer or pot at 350F until golden brown on all sides. Remove from oil and let sit on a cooling rack. Toss the donut holes in the glaze and top with coconut flakes.

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FAMILY RECIPE: Seared Scallops with Spicy Pineapple Glaze and Forbidden Black Rice
Ingredients:
1 cup Dry Black Rice, cooked
1 tbsp Olive Oil
4 Large Scallops
2 tbsp Butter
1 Shallot, diced
1 clove Garlic, chopped
1 Jalapeno, seedless and sliced
2 cups Pineapple, diced
½ cup Rice Vinegar
¼ cup Pineapple Juice
2 tbsp Brown Sugar
1 tbsp Butter

Method of Preparation:
Start by cooking the black rice, as you normally cook rice. You may season water with lime and lemongrass for deeper flavor.  Dry scallops, salt one side and put in a hot pan; salt side down, then salt and pepper the top. Sear the scallops until brown. Once scallops are brown, flip, add butter, cook for 2 more minutes and remove from heat.  In large hot pan, sauté shallots, jalapeno, garlic and pineapple until soft. Add remaining ingredients to the hot pan and reduce until thick and syrup like. Finish with butter. Serve scallops over rice and top with glaze.