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QUICK RECIPES 4 ounces goat cheese, 1/3 cup basil, roughly chopped ½ cup olive oil (or more) for drizzling Kosher salt to taste
1. SPINACH BLENDED SALAD Ingredients: 1 1/2 cups of fresh spinach 1 celery stalk 1/4 english cucumber 1 avocado 4 leaves romain lettuce Handful cilantro 1 clove garlic 1/4 cup white or red onion 1/2 inch piece of fresh ginger 1 1/2 tbsp nama shoyu 1 tbsp hemp or flax oil (optional) Dash of cayenne pepper or add small amount of fresh chile pepper
Directions: 1. Preheat the oven to 375ºF. 2. In a 13×9 baking dish layer the sliced eggplants, overlapping if necessary. Drizzle a little of the olive oil over the eggplants and gently toss them to coat. Scatter the garlic over the eggplant. Then scatter the tomatoes evenly over the eggplant. 3. Crumble the goat cheese with a knife or your fingers and scatter it over the tomatoes. Then scatter the basil on top. 4. Bake for 35-40 minutes, or until the eggplant is softened and the cheese is slightly melted. Serve hot. Note: You can use plain goat cheese or herbed goat cheese
3. ASIAN SLAW SALAD Directions: You will need a high power blender. Place all ingredients into blender and blend for 30 seconds or until smooth.
2. EGGPLANT & GOAT CHEESE BAKE You can prepare this during naptime and pop it in the oven right before dinner. The roasting takes little to no time at all. Ingredients: 5-6 thin eggplants, sliced into 1/4” thick or whatever you would prefer. You can also play around with the herbs by using basil and parsley, thyme or rosemary. Children often don’t love eggplant the first time they try it. You can make some whole wheat pasta and toss this altogether in order to slowly get your child accustomed to the new flavors. 3 cloves garlic, finely chopped 1-1 ½ cups medium sized tomatoes, chopped into 1” cubes (you can also used cherry tomatoes and cut them in half) 88 pinkandbluemag
Ingredients: 1 Pickled Red Onion (see recipe below) 1 1/2 cups Salted Apricot Dressing (see recipe below) 2 green onions, both white and green parts, julienned, 2 ounces rice vermicelli, broken into 3 pieces 1 large English cucumber, julienned, 1 large carrot, peeled and julienned, 1 small jicama, peeled and julienned 2 large Roma tomatoes, peeled, seeded, and thinly sliced, 4 teaspoon toasted sesame seeds, 6 teaspoons crushed roasted peanuts, 4 teaspoons edible flower petals, 4 teaspoons fennel seedlings, 4 teaspoons purple basil seedlings, 4 teaspoons daikon sprouts, 4 teaspoons fried shallots Pickled Red Onion Ingredients: 1 red onion 1 cup rice wine vinegar 1cup water 1/2 teaspoon salt 1/4 teaspoon black peppercorns 1/4 teaspoon fennel seeds 1 bay leaf 1 sprig thyme
Pickled Red Onion Directions: Peel and julienne red onion and set aside in a medium bowl. In small saucepan, bring vinegar and water to a boil. Season with salt, peppercorns, fennel seeds, bay leaf and thyme; continue boiling for another 5 minutes. Pour mixture over onion while hot and let sit for 1 hour. Salted Apricot Dressing Ingredients: 1 cup salted apricot (ume) paste 1/2 cup rice wine vinegar 1 teaspoon mirin 1 teaspoon dashi 1 1/2 tablespoon onion oil 3 tablespoons sugar 1/2 teaspoon fresh ginger, peeled and chopped 1/4 teaspoon sea salt Salted Apricot Dressing Directions: In blender, combine apricot paste, vinegar, mirin, Dashi, Onion Oil, sugar, ginger, and salt. Puree until smooth. For Singapore Slaw Salad: Soak green onion in very cold water to keep crisp. Meanwhile, heat large pot of oil. When temperature reaches 400°F, deep fry taro root, half the amount at a time, for 2 minutes until crisp and light gold in color. Remove slices from oil, place on paper towel, and lightly salt. At same temperature, quickly deep fry vermicelli, half at a time, for 2 seconds, or until they curl. Remove vermicelli from oil, place on paper towel, and lightly salt. To Serve: Remove julienned green onion from bowl and drain. Divide vermicelli equally between 4 plates and arrange green onion, cucumber, carrot, jicama, tomatoes, and pickled red onion around noodles. Top with fried taro root. Sprinkle toasted sesame seeds and crushed peanuts over each salad. In small bowl, combine edible flower petals, seedlings, sprouts, and fried shallots. Sprinkle flower-sproutshallot mixture on salad and serve with Salted Apricot Dressing alongside.