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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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Grilled Salmon with Puréed Potatoes, ​Green Beans & Honey-Ginger Carrots

Robert Wiedmaier – CEO/Executive Chef, RW Restaurant Group (Marcel’s, ​Brasserie Beck, Mussel Bar & Grille, Wildwood Kitchen, BRABO) Serves 4 Adults, or 2 Adults & 3-4 Children For the Grilled Salmon­­ Ingredients 16-ounce Salmon filets 1 Tbsp Olive oil Salt (to taste) Pepper (to taste) Procedure Cut the salmon filets in 4-ounce pieces for adults…
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Grilled Polenta Over Fall Ratatouille

Todd Gray, Executive Chef / Co-Owner, Equinox, Washington, DC Serves 4 Adults, or 2 Adults & 3-4 Children Ratatouille Ingredients: 2 ripe tomatoes ¼ cup olive oil 1 red onion medium, cut into medium dice 2 garlic cloves, finely minced 1 small eggplant, peeled and cut into 1-inch cubes 1 zucchini medium, cut into 1-inch…
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Fig and Goat Cheese Quesadilla

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 This unique recipe gives the typical quesadilla a Middle Eastern twist. It’s delicious for breakfast any time of…
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Tuscan Bean Soup

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 One of the most popular recipes in our FamilyCook repertoire, this soup is a hit with all ages.…
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