Category: Recipes

Cream of Asparagus Soup with Soft-poached Eggs

Makes 4 servings Ingredients: 5 cups fresh asparagus 4 cups of vegetable or chicken stock 1/2 tsp white wine vinegar (or other vinegar that has close taste) 4 large eggs 1/2 cup unsalted butter 1 cup leeks, white stem only, trimmed and thinly sliced 2 small celery stalks, thinly sliced 1/4 cup plain flour 1…
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Yogurt Bark

Prep Time: 20 minutes   Freeze Time: 3-4 hours   Yield: 12 servings Ingredients: 2 ½ cups yogurt 1 tbsp honey ¼ cup cereal ¼ cup raisins ½ cup of nuts or seeds 2 kiwis, diced (or berries or other seasonal fruit) * 1 mango, diced (or berries or other seasonal fruit) * 1 tbsp chocolate chips Method: SPREAD yogurt…
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MultiGrain Energy Bars

Recipe by Lynn Fredericks  .  Ingredients:  ¼ Cup Sesame Seeds  ½ Cup Chopped Almonds  ½ Cup Chopped Dried Apricots, Apples, or Other Dried Fruit🍎🍓  ½ Cup Raisins or Dried Cranberries  2 ½ Cups Puffed Rice Cereal  1 ¼ Cup Rolled Oats  ½ Cup Almond Nut Butter, Smooth and Preferable Raw 🥜  ½ Cup Agave Syrup …
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French Bouillabaise

Recipe by ​Teen Battle Chefs at H.S. for Health Careers and Sciences Prep Time: 20 minutes Cook Time: 30 minutes Yield: 6-8 servings French Bouillabaise: a French seafood stew from Provencal. Our version features fish, shrimp, clams, kale, carrots and bell peppers for additional vitamins, minerals and fiber. Serve with warm bread. Enjoy! 2 large,…
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Thai Red Curry

Recipe by ​Teen Battle Chefs at Brooklyn Lab High School Prep Time: 15 minutes Cook Time: 20 minutes Yield: 4 servings Thai Red Curry: a fragrant curry made from red curry paste and coconut milk teaming with tofu, asparagus, and other tasty vegetables. 1 pound Firm Tofu, drained and pressed for 30 minutes to remove…
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Jamaican Rice and Beans

From Get Your Children Eating Right! A 30-Day Plan for Teaching Your Kids Healthy Eating Habits for Life By Lynn Fredericks – Founder, FamilyCook Productions and Mercedes Sanchez, M.S., R.D. – Director of Nutrition Education, FamilyCook Productions Prep Time: 30 minutes Cook Time: 25 minutes Yield: 4-6 servings FamilyCook’s founder, Lynn Fredericks, adapted this recipe…
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Rose’s Shrimp Taco with Black Beans and Mango Salsa

By Rose Cadet, Winner, ‘Best Presentation’ at Taco Reboot Food Day Event Serves 4 adults, or 2 adults and 3-4 children Ingredients ​8 Six-inch corn tortillas ​1 pound medium/large shrimp, peeled and deveined ​1 15-oz can black beans, drained and rinsed 1 cup mango salsa (recipe on right) 1/4 cup chipotle mayonnaise (recipe on right)…
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Kelcey’s Shrimp Taco with Peppers and Roasted Tomato Salsa

By Kelcey Ince, Winner, ‘Best Taste’ at Taco Reboot Food Day Event Serves 4 adults, or 2 adults and 3-4 children Ingredients ​8 Six-inch corn tortillas ​1 pound medium/large shrimp, peeled and deveined ​1 15-oz can black beans, drained and rinsed 1 cup bell peppers (any color!), thinly sliced 1/2 cup monterrey jack cheese, shredded…
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Roasted Salmon with Quinoa Salad

Stephanie Brooks – Dietetic Intern, FamilyCook Productions Serves: 4 adults, or 2 adults & 3-4 children Ingredients 16 oz fresh salmon filets 1 cup dry quinoa (any color) 2 cups water 1 bunch asparagus 2 crowns broccoli 2 cloves garlic, chopped 4 Tbsp extra virgin olive oil, divided 1 lemon Salt and pepper Optional –…
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Bird’s Nest Pasta

Stephanie Brooks – Dietetic Intern, FamilyCook Productions Serves: 4 adults, or 2 adults & 3-4 children Ingredients 16oz boneless, skinless chicken breast 2 eggs ½ cup whole wheat flour 1 cup cornmeal 2 tsp salt 1 tsp ground black pepper 2 Tbsp Italian spice blend (ex: parsley, oregano, thyme, garlic, onion) Cooking spray 6 oz…
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