By Chef Corey Samuel

Oh Summer, Being From South Carolina Summer Gives You A Reason To Cook Outdoors.

VERY EXCITING TO MARINATE THE NIGHT BEFORE AND THE NEXT AFTERNOON FIRE UP THE GRILL AND GO TO WORK!! I USED THOSE THOUGHTS AND ADDED A NEW YORK TWIST TO CREATE DIZZY’S CURRENT MENU.

This season we offer Grilled Watermelon Salad, Marinated Grilled Flank Steak, Marinated Salmon, Heirloom Tomato Salad, Chef’s Daily Pie or Cake and more summer favorites. This menu continues to show New York a variety of southern inspired dishes to pair with the best live Jazz in the City. 

STARTERS

Soup – Chef’s Daily Option
Dizzy’s Summer Salad – Grilled Watermelon, Feta, Watercress & Lime Vinaigrette
Summer Greens – Little Gem Lettuce, Strawberry, Cantaloupe, Cucumber, Pickled Radishes & Green Goddess Dressing  
Avocado & Heirloom Tomato – Arugula, Stracciatella & Balsamic Reduction
Fried Pickles with Comeback Sauce
Rock Shrimp with Remoulade
Southern Crab Cake – Mango Avocado Salsa, Red Pepper Aioli & Basil Oil
Deep South Turkey Stew – Pinto Beans, Corn, Tomato, Scallions, Crème Fraiche & Cajun Rice

MAINS

Salmon – Lemon Garlic Zucchini Pasta, Grape Tomatoes, Pea Puree & Saffron Sauce
Dizzy Fried Chicken – Southern Fried Chicken, Mac n Chz, Buttermilk Biscuit
Eggplant with Quinoa – Grilled Eggplant, Quinoa, Summer Squash, Zucchini, Mushroom Ragu & Sundried Tomato
Dizzy’s House Burger – House Blend, Lettuce, Tomato, Cheddar, Tomato Jam
Flank Steak – Mushroom, Cipollini, Glazed Plums, Red Pepper, Black Garlic Puree
Market Fish – Polenta Cake, Braised Cabbage, Bacon Gremolata, Bouillabaisse Sauce, Chive Oil
Carolina Beef Ribs with Peach Salsa & Chive Pomme Puree

SIDES

Mac N Chz with Bread Crumbs
Fries
Sweet Potato Fries
Broccoli
Warm Potato Salad
Quinoa
Grilled Summer Squash
Corn Bread

DESSERT

Chocolate Lava Cake with Caramel
Peaches N Cream – Salted Graham Cracker Crumbs, Peaches, Raspberries, Blueberries and Gooseberries
Key Lime Cheesecake (No Bake)
Chef’s Summer Seasonal Pie
Sorbet Trilogy – Chef’s Daily Option

Photo Credit: ©Chip Klose

By Raquel Jacquez

As The Years Go By, The Farm To Table Dinner Always Proves To Be Better Than The Last.

IT IS A RARE OPPORTUNITY TO GATHER OVER 350 GUESTS FOR AN OUTDOOR SUMMER DINNER, BUT IT IS EVEN MORE RARE TO SEE ALL OF THE FACES THAT CONTRIBUTE TO OUR UNIQUE COMMUNITY OF CHANGEMAKERS AT THE SYLVIA CENTER.

Year over year, these ardent supporters gather to celebrate the bounty of the season, and even more importantly, we gather as a reminder that there is still so much work to be done in our Columbia County community. Dollars raised from this annual dinner support the kids, teens, and families, who are learning to cook and grow food together in our community-based programs at The Sylvia Center.

This year’s dinner was a truly remarkable feat that inspired all of us to take a moment to absorb our surroundings, and appreciate the beautiful and natural world around us. It was also a reminder that we are a part of a larger community, and that helping each other is essential to our well-being.

A vibrant menu that included local ingredients, some picked freshly in the dew of the morning at Katchkie was served outdoors. Cinder Roast Eggplant, Vegetable Socca Tart, Sylvia Center Summer Slaw, Charred Corn Succotash, and Shio Koji Marinated, Wood-Grilled Chicken Breast were just a few of the remarkable dishes we shared together. While we enjoyed this delicious dinner, guests heard from teachers in Germantown School District, about the effects that cooking classes have had on young kids in the second grade. Supporters of The Sylvia Center also toured our learning garden, where children who visit Katchkie Farm get to experience the magic of growing, planting, harvesting and cooking in year-round programs.

The night was unforgettable, and not just because of the thunderstorm that loomed over us! As the clouds turned dark, we all stood together, unwavering in the fields of Katchkie Farm — determined to finish what we started.

It was a beautiful evening for students, families, new supporters, long-standing community members, and our great team of volunteers. It couldn’t have been done without the generous support of Great Performances, Katchkie Farm, our donors, volunteers, and everyone who supported us in making the dinner the best yet. We extend our utmost gratitude to all those who helped create another amazing night.

Photo Credit: ©Christina Lane Photography

REFRESHING LEMONADE RECIPES TO KEEP YOU COOL THIS SUMMER

With Summer Heating Up, Staying Hydrated Is A Must.

WE’VE GATHERED SOME OF THE BEST LEMONADE RECIPES FOR YOU TO TRY AT HOME, WHILE UTILIZING SUMMER’S BOLDEST FLAVORS.  

Thyme-Infused Pomegranate Lemonade

Ingredients

1 cup granulated sugar
4 cups water
2 cups pomegranate juice
4 sprigs thyme leaves, no stems
¾ cup freshly squeezed lemon juice
Ice

Directions

Place all ingredients into a pot over medium heat
Bring to a boil
Turn heat to low
Let boil for 10 minutes; Let cool
Blend and strain mixture into a clean container
Add Ice for serving

(Yields 4-6 Servings)

Peach Lemonade

Ingredients

1 cup granulated sugar
4 cups water
2 peaches, chopped
¾ cup freshly squeezed lemon juice
Ice

Directions

Place all ingredients into a pot over medium heat
Bring to a boil
Turn heat to low
Let boil for 10 minutes; Let cool
Blend and strain mixture into a clean container
Add Ice for serving

(Yields 4-6 Servings)

vijay-verma-562535-unsplash.jpg

Sweet Plum Lemonade

Ingredients

1 cup granulated sugar
4 cups water
2 plums, chopped
¾ cup freshly squeezed lemon juice
Ice

Directions

Place all ingredients into a pot over medium heat
Bring to a boil
Turn heat to low
Let boil for 10 minutes; Let cool
Blend and strain mixture into a clean container
Add Ice for serving

(Yields 4-6 Servings)

 

 

veeterzy-82537-unsplash.jpg

Strawberry-Basil Lemonade

Ingredients

1 cup granulated sugar
4 cups water
8 strawberries, sliced
1 bunch basil
¾ cup freshly squeezed lemon juice
Ice

Directions

Cut strawberries into slices
Place all ingredients into a pot over medium heat
Bring to a boil
Turn heat to low
Let boil for 10 minutes; Let cool
Blend and strain mixture into a clean container
Add Ice for serving

(Yields 4-6 Servings)

 

VENUES TO EXPERIENCE MUSICAL PERFORMANCES THIS SUMMER!

By Sarah Prawl

FROM INTIMATE TO LARGE SCALE, NEW YORK CITY IS HOME TO A MULTITUDE OF MUSIC VENUES THAT SHOWCASE EXCEPTIONAL LOCAL AND WIDESPREAD TALENT.

Great Performances is proud to partner with several musical institutions and venues which not only offer a wide range of musical entertainment all summer long but also serve as the perfect location for your next event!

APOLLO THEATER

Located in the heart of Harlem, off of 125th Street, the legendary Apollo Theater has housed some of the most talented musicians from around the world since 1934. From Aretha Franklin, to James Brown, to The Jackson 5, the Apollo is the true definition of a musical institution and paved the way for emerging and established African-American and Latino performers.

This summer, discover new artists every Wednesday during “Amateur Night”. For more information take a look at their calendar.

FREDERICK P. ROSE HALL AT JAZZ AT LINCOLN CENTER

 

Located in the heart of Columbus Circle, Frederick P. Rose Hall is the home of Jazz at Lincoln Center and the world’s first performing arts facility designed specifically for jazz. It contains three venues which offer an array of musical entertainment throughout the week as well as fantastic views of Central Park.

Enjoy sultry melodies all summer long at Dizzy’s Club Coca-Cola while indulging in a delicious meal from their new Summer Menu. To see Jazz at Lincoln Center’s calendar of events, click here.

GOVERNORS ISLAND

Located in the Upper New York Bay, Governors Island is a mini oasis from the busy Manhattan scene. Governors Island hosts an array of large scale events throughout the year, until the end of their program season, which falls on October 31st this year. The 13th Annual Jazz Age Lawn Party and Rite of Summer are two of their biggest musical programs this summer and tickets are still available! To learn more about their upcoming events, click here.

Photo Credits: ©POLARIS, ©Amanda Gentile

Recipes by Chef Mark Russel of Great Performances, Chef Saul Bolton of The Norm and Liz Neumark of Sylvia’s Table

DELICIOUS RECIPES FEATURING SOME OF THE BEST FLAVORS FOR SUMMER!

For Those Looking To Preserving Peak Summer Flavors…

Maple Berry Syrup

by Chef Mark Russel  

“Berries, when they are at their best, any variety, blueberries, black berries, raspberries, ground cherries, currants. Enough maple syrup to just cover the fruit.” – Chef Mark

Instructions:

Wash berries under cold water, drain on paper towels, and let them come up to room temperature.

Place in a non-reactive pot, cover with maple syrup. Over moderate heat, slowly bring up to a boil.

When syrup begins to boil, turn off heat and let the fruit steep. When the maple syrup has begun to take on the color of the fruit, it’s done.

Let syrup cool, then refrigerate in glass canning jars in the coolest spot of your fridge.

GREAT ON YOGURT, PANCAKES, TOAST, ICE CREAM OR SPOONED OVER POUND CAKE

For Those Looking To Fire Up The Grill (Meat)….

Chipotle-Honey Barbecued Baby Back Ribs

by Liz Neumark, Author of Sylvia’s Table

Ingredients:

¼ cup minced canned chipotle chiles in adobo

½ cup honey

½ cup ketchup

2 tablespoons peeled and minced fresh ginger

¼ cup dry mustard

3 tablespoons salt

2 teasoons freshly ground pepper

2 racks pork baby back ribs (2 ½ pounds each)

Vegetable oil, for grill grates

Instructions: 

Preheat the oven to 250 degrees

Combine the chiles, honey, ketchup, ginger, mustard, salt and pepper in a blender or small food processor and blend until smooth.

Place a double layer of foil large enough to wrap the ribs on a large rimmed baking sheet. Place the ribs on the foil and rub them all over with three-quarters of the chipotle mixture; reserve the rest.

Wrap the ribs tightly in the foil and place the sheet in the oven.

Bake the ribs until they are fork-tender when pierced, about 3 hours. When the ribs are nearly done, prepare a charcoal fire or heat a grill to medium-high. Lightly oil the grates.

Remove the ribs from the foil and let the excess drippings run off. Brush the ribs with the remaining chipotle mixture and grill them until lightly charred, 2-3 minutes per side.

Separate the ribs by cutting between the bones and serve.

THE PERFECT AMERICAN SUMMER DISH TO SATISFY YOUR MEAT CRAVINGS.

For Those Looking To Fire Up The Grill (Veggie)….

Herbed-Butter Corn On The Cob

by Liz Neumark, Author of Sylvia’s Table

Ingredients:

8 ears corn, shucked

4 tablespoons of unsalted butter

Chives, tarragon, chervil, parsley, or your any of your favorite herbs

Vegetable oil

Instructions for Herb Butter:

Put 4 tablespoons of unsalted butter in a small bowl and let it soften

Chop combination of washed herb leaves to end up with about 2 tablespoons.

Combine the herbs well with butter, add a pinch of salt.

Instructions for grilled corn:

Preheat grill to medium-high for about 10 minutes

Brush corn with oil and grill until charred for about 10 minutes

Remove corn from grill and place on serving platter. Serve with the Herb Butter.

THIS IS THE QUINTESSENTIAL SUMMER SIDE DISH! GOES GREAT WITH THE CHIPOTLE-HONEY BARBECUED BABY BACK RIBS

For Those Looking For Something Hearty (Savory)…

Spaghetti With Roasted Summer Squash, Parmesan, Lemon Zest And Bread Crumbs

by Saul Bolten, Executive Chef at The Norm

Ingredients:

12 oz dry spaghetti

1 clove garlic, sliced

1 ¾ cup zucchini, sliced 1/8 inch

1 ½ tbsp fresh mint, julienned fine

2 oz bread crumbs, well toasted

2 tbsp parsley, chopped

1 whole lemon, zested and juiced

½ cup parmesan, grated

½ tbsp chili flakes

1 tsp black pepper, freshly ground

1-2 tbsp olive oil, use as needed

salt, use as needed

Instructions: 

Fill a large pot with well-salted water, put on high flame

Heat large sauté pan over a medium high flame. Once water comes to a boil, add pasta

Add zucchini coins evenly to hot sauté pan; wait for beautiful caramelized color on one side, then toss

Cook zucchini for 2 minutes, then add garlic, chili flakes and black pepper Drain al dente pasta and add to sauté pan with zucchini, then toss

Add parmesan, lemon zest, mint, parsley, glug of olive oil and lemon juice, then toss

Taste for seasoning, divide between warm pasta plates

Sprinkle each portion of pasta with bread crumbs and parmesan

THE PERFECT USE OF SUMMER’S ABUNDANT SQUASHES

For Those Looking For Something Refreshing (Sweet)…

Blueberry Cobbler

by Liz Neumark, Author of Sylvia’s Table

Ingredients:

8 tablespoons (1 stick) cold unsalted butter, cut into cubes, plus more for greasing the pan

3 tablespoons cornstarch

½ cup sugar

6 cups blueberries, washed and picked over

2 tablespoons fresh lemon juice

½ cup packed light brown sugar

1 ½ cups all-purpose flour

1 ½ teaspoons double acting baking powder

¾ teaspoon salt

1 teaspoon cinnamon

Vanilla ice cream or whipped cream, for serving

Instructions: 

Preheat the oven to 350 degrees. Butter a 10-inch deep-dish pie plate, 10-inch square baking dish, or a similarly proportioned oval ovenproof dish.

Sift cornstarch and granulated sugar together into a large bowl. Add the blueberries and lemon juice and toss to combine them well, then transfer the berries to the prepared dish.

If the brown sugar is lumpy, push it through a sieve, then combine it with the flour, baking powder, salt and cinnamon; add the butter and blend the mixture with your fingers (or a fork) until it resembles coarse meal.

Bring ¼ cup plus 2 tablespoons water to a boil; stir the water into the flour mixture just until it forms a dough. Drop the dough by about ¼ cupfuls all over the blueberry mixture. Place the dish on a baking sheet to catch any juices that run over, then put it on the middle rack of the oven; bake the cobbler 30-40 minutes, or until the top is golden brown and the juices are bubbling.

Serve the cobbler warm or at room temperature with ice cream or whipped cream.

THE ULTIMATE SUMMER-TIME DESSERT!

By David Gordon, Guest Contributer

ABOUT THE AUTHOR:

David Gordon is the Wine Director for Myriad Restaurant Group. He oversees the programs at newly opened Batard, as well as any consulting operations that Myriad presides over. Currently, he has created the list at Acela, the Myriad run restaurant at Citifield. David has been featured in many publications over the years including the Wine Spectator, NY Times, Wall Street Journal, etc. He has led the sommelier service at La Paulee every year since 2000 where he presides over 60 of the top sommeliers from around the world at this Burgundian celebration.

 

SUMMER BRINGS US AN ABUNDANCE OF WARM WEATHER, FRESH PRODUCE AND MANY REASONS TO CELEBRATE. WARM UP YOUR PALATE THIS SEASON WITH THESE EXCELLENT SUMMER SELECTIONS, ACCOMPANIED WITH FOOD PAIRINGS. CHEERS!

CHATEAU DE FLEURIE, BEAUJOLAIS 2015- $20

Fleurie is one of the ten Cru’s of Beaujolais and the most aromatic and soft. Made with the Gamay grape, this light bodied red is better served slightly chilled.  It is great with burgers, barbecue and most summer picnic dishes.

 

JACQUESSON CHAMPAGNE CUVEE 740 EXTRA BRUT NV- $60

Jacquesson is one of the most prestigious Champagne houses, located in the village of Dizy. This cuvee is a classic blend of Chardonnay, Pinot Noir and Pinot Meunier. Rich and creamy but with a laser focus, this is a Champagne to celebrate the summer with and worth the splurge.

 

MAS DE CADENET PROVENCE ROSE 2017-$15

Jacquesson is one of the most prestigious Champagne houses, located in the village of Dizy. This cuvee is a classic blend of Chardonnay, Pinot Noir and Pinot Meunier. Rich and creamy but with a laser focus, this is a Champagne to celebrate the summer with and worth the splurge.A blend of Grenache, Cinsault and Syrah, this light colored, refreshing Rose is from the Saint Victoire sub-region which is best known for Cezanne’s paintings of the Mountain in the area.  From a certified organic producer that has been in the region for seven generations. A great aperitif or with light fare.

PENCE RANCH PINOT NOIR, SANTA BARBARA 2016-$22

Pence Winery is part of a 200 acre working ranch. Winemaker Sashi Moorman uses organic grapes and minimal intervention to produce a medium bodied, delicious Pinot Noir from this site.  A flexible wine with many foods including poultry, fish and lighter meats.

 

YOU CAN FIND THESE WINES AT ANY OF THE FOLLOWING LOCATIONS:

 

MIX & MATCH BREAKFAST BARS

Shared by Jennifer John, The Sylvia Center

Total Time: 1 Hour

Serving Size: 8 Breakfast Bars

INGREDIENTS

PROCEDURE

  • 2 ½ cups old-fashioned rolled oats

  • ¼ teaspoon baking soda

  • ⅛ teaspoon kosher salt

  • ¼ cup coconut oil

  • ¼ cup honey

  • ¼ cup sugar

  • 1 teaspoon vanilla

Preheat oven to 350° F.
Using parchment paper, line 8-inch square pan with 2-inch overhang

  1. Put 2 cups of the oats in large bowl.

  2. Buzz remaining ½  cup of oats in a blender or small food processor until you get a rough flour. Add to bowl of oats.

  3. Stir in baking soda and salt.

  4. Add in Mix and Match dry ingredients to bowl and stir to combine.

  5. In a small saucepan, gently heat coconut oil, sugar and honey (or Mix and Match variation below) until just melted. Stir until sugars are incorporated. Remove from heat and add vanilla.

  6. Stir liquid mixture into bowl until oat are completed and evenly coated.

  7. Turn bowl into prepared pan and spread evenly. Put a sandwich bag onto hands and press mixture firmly into corners for an even thickness.

  8. Bake 20 minutes until oats are toasted and golden. Cool for 10 minutes, then cut into bars with sharp knife; cleaning knife as necessary. 

  9. Leave bars to cool another 10 minutes, then remove from pan to cool completely.
    Bars will crisp as they cool.

  10. Put into container or wrap individually when completely cool. Store on counter or in refrigerator or freezer. (Pull out 15 minutes to warm up a bit before eating.)

This is a great recipe for adults and children to make together. You can mix and match different ingredients to build a custom recipe from your family or try one of our suggestions below. Best of all, when made with gluten-free oats, this recipe is gluten-free; substituting brown rice syrup for the honey makes it vegan.

Mix And Match Variations

The Basic Bars take well to a variety of add-ins to make them your own families’ favorite breakfast bar. Add in up to a cup of nuts and/or dried fruit. Switch out honey for other liquid sugars, like maple or agave. Change oil to canola, nut oil or a light olive oil for slight differences in texture.

Apricot Pistachio Bars

Add In

  • ½ cup roughly chopped roasted pistachios (salted or unsalted)

  • ½ cup roughly chopped dried apricots

Method

  • Add pistachios and apricots as Mix & Match ingredients in Step 4.

  • Proceed with recipe as written.

Honey Nut Bars

Add In

  • ½ cup roughly chopped roasted peanuts (salted or unsalted) 

  • 2 tablespoons peanut butter power

  • Additional tablespoon of honey for topping

Method

  • Add peanuts and peanut butter powder as Mix & Match ingredients in Step 4.

  • Proceed with recipe as written until Step 7.

  • After mixture is pressed into pan, drizzle the additional honey evenly on the top.

  • Then proceed as directed.

Double Chocolate Pepita Bars

Add In

  • 2 tablespoons cocoa powder

  • ½ cup pepitas (green pumpkin seeds)

  • 2 tablespoons chia seeds

  • ¼ cup dark chocolate chips

Substitute

  • ¼ cup walnut oil (for coconut oil)

  • ¼ cup maple syrup (for honey)

Method

  • Add cocoa powder, pepitas, and chia seeds as Mix and Match ingredients in Step 4.

  • In Step 5, use walnut oil and maple syrup with sugar. Melt and proceed as directed.

  • In Step 8, when bars are pulled from the oven, sprinkle dark chocolate chips evenly across bars. Let cool 10 minutes.

  • Spread melted chocolate evenly across bars.

  • Let cool for 5 minutes.

  • Cut bars with sharp knife while in pan.

  • Then pop into the refrigerator for another 10 minutes to cool completely and harden chocolate.

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BREAKFAST IN BED STINKS: TRY COOKING TOGETHER ON MOTHER’S DAY!

by Jennifer John, The Sylvia Center

I’m not sure where the idea of “breakfast in bed” started. Perhaps in some imagined past where all the servants in Downtown Abbey got up at 5 am to make sure the Mrs. had her poached eggs before getting dressed for the day.

The one time I managed to get my breakfast served to me in bed it was really hard to enjoy it while balancing the tray precariously on my lap. Then I spilled the orange juice onto my comforter. It was not relaxing. The toast got cold.

So, let’s dispense with this idea for Mother’s Day. Maybe your family can pull it off, but I don’t even want to ask my husband and 6-year-old daughter to try this year. This Mother’s Day (Sunday, May 13th) why not make breakfast together as a family?

Through our programs at The Sylvia Center, we encourage families to cook together. Young people who are involved with meal preparation at home are more likely to eat a larger variety of healthful foods. We also know that making food at home is way more affordable. And when kids are in the kitchen, they are reinforcing learning from many different areas — literacy, math, science, and more.

Getting in the kitchen with your kids can be a lot of fun. It is an opportunity to do something together and build your relationship. You can share your favorite tastes and textures with each other, tell family food stories, and make something that feeds your heart and bellies.

However, cooking with children can be challenging. Kids who are just starting out need a lot of help staying on task and staying safe. Older kids may want mom or dad completely out of the way. And getting dinner on the table on a weeknight is often hectic as it is; it may not the best time to experiment in the kitchen.

I believe the best time to start cooking with kids is on a lazy Sunday morning. Hopefully, everyone is well-rested and you have a few hours to work together before your afternoon activities. The Sylvia Center has some tips for making the time with your children in the kitchen more joyful by simply adding a little more planning into your meal prep.

The Sylvia Center Tips For Cooking With Your Kids:

  1. Adjust for Age: Planning ahead can set everyone up for success. Be sure to select a recipe with a difficulty level and length appropriate for the age of your children. For younger kids, recipes that involve mostly measuring, mixing and baking are good choices. Older children can learn how to hold a knife safely to chop ingredients. Save the sauteing and frying for young people who have demonstrated they can be trusted to follow directions and be safe. Keep it simple at first, then introduce new ingredients and recipes as they build their skills.

  2. Keep It Low-Key: Spills happen. Your own attitude is what will make or break it with your kids. Remember the point is to have fun so they want to do it again. Your child won’t have fun if you’re tense about spilled flour or yelling about their fingers in the honey. Keep it light and keep it moving. You can prep all of your ingredients before your young child even enters the kitchen. I know I get annoyed trying to locate the cinnamon in the back of the cabinet, so I do it before I invite my daughter into the kitchen.

  3. Creative Control: I like to cook recipes where my daughter gets to choose some of the ingredients to her taste, like an omelette or our Mix and Match Breakfast Bars. It is a good way to tempt them to try new foods or express their preferences. You are collaborating with your child, so this is not your Julia Child moment. Let them make it their own with your help.

  4. Learning Connections: Cooking together is a great way to reinforce some of the concepts they are learning in school. Younger children can practice fine motor skills and doing things in sequence. First graders can reinforce emerging reading and math skills. Those measuring cups are great ways to talk about fractions. Older kids can help make shopping lists, explain why the salt and the baking soda are needed for a recipe, or make adjustments to the recipe, like doubling measurements. Again, keep it light. Don’t make it like school. Let your shared curiosity be your guide.

So This Mother’s Day, Get Into The Kitchen With Your Family.

To start off, I suggest trying this Mix and Match Breakfast Bar recipe. It can be adjusted for all skill levels and tastes, and it is quick. You can even eat it in bed if you don’t mind oatmeal crumbs on your sheets.

My daughter and I have been trying out different breakfast bar recipes on Sundays for the last few months. We don’t always get a chance to cook together during the week, so this is our day to be in the kitchen. It also solves a problem. It ensures we’ve got a tasty homemade breakfast all week.

This Mix & Match Bar Recipe is our favorite basic bar recipe. It is crispy, crunchy and a sweet start that will last you until lunch. She loves the Honey Nut Bar variation, and my favorite is the Double Chocolate Pepita Bar. You and your kid can figure out which one you like best. And when you do, please tag us on Instagram or Facebook. We would love to see what you come up with as a family. So, get cooking!

CURRIED WINTER SQUASH STEW

INGREDIENTS

PROCEDURE

  • 4 cups butternut squash, cut into 1-inch cubes

  • 4 stalks celery, cut into 1- inch pieces

  • 1 bunch green kale, washed and sliced thin

  • 1 medium onion, diced

  • 4 tbsp ginger, grated

  • 1 bunch cilantro leaves & stems, washed and roughly chopped

  • 2 cloves garlic, sliced thin

  • 1 can (12 oz) chickpeas, strained and rinsed

  • 2 tbsp tomato paste

  • 1 can (8 oz) unsweetened coconut milk

  • 3 tbsp curry powder

  • 4 tbsp fresh lime juice

  • ¼ cup olive oil or coconut oil

  • In a medium-sized pot, heat olive or coconut oil. Add sliced garlic and toast until golden. Add onions and celery and cook for 4 minutes.

  • Add curry powder and cook for one minute. Add tomato paste and cook for 2 more minutes, stirring well to prevent burning.

  • Add butternut squash, chickpeas and enough water to cover by one inch. Season with salt to taste and bring to a simmer.

  • Simmer until the squash is tender. Add coconut milk, kale, ginger, lime juice and cilantro. Bring back to a simmer for a few more minutes.

  • Taste for seasoning and serve when ready.

  •  

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HOT BROWNS LIKE MY MOM'S

Chef Saul Bolton shared his recipe for a Hot Brown — a delicious open-faced turkey sandwich covered in a rich Mornay sauce then broiled. It’s warm and comforting and is an easy brunch to put together for one or many. Our recipe below serves 6, but you can easily modify for two or twenty. If you’re making it for more than 6 people, you can prepare in a large casserole dish for everyone to help themselves family style.

 

Hot Browns Like My Mom’s

Serves 6

Ingredients

  • 6 slices of good whole grain country bread

  • 12 slices thick cut bacon cooked until almost crispy

  • 12 ¼ inch thick slices of big ripe tomatoes

  • 6 cups of Mornay Sauce

  • 12 1/8” slices of roasted turkey breast ( or odd slices and pickings to loosely cover toast)

  • 12 nice basil leaves (just thought would be nice)

  • 2 cups of grated aged Parmesan cheese

Method

  1. Toast the whole grain bread until it’s a dark golden color, then lightly butter them.

  2. Place two slices of bread in an oven proof dish. Layer with sliced turkey, the almost-crisp thick cut bacon, basil, and sliced tomatoes. Be sure to season each layer with salt and pepper.

  3. Spoon Mornay sauce over each sandwich, then sprinkle with the Parmesan cheese.

  4. Broil until golden brown and serve immediately.