4 Kids 'n Us Recipes

APPLE VINAIGRETTE

Yield:
10 servings
Ingredients:
1
¼ cups Olive Oil
½ cup Lemon Juice, fresh squeezed
1 ½ each Lemon Zest. fresh
1/3 cup Cider Vinegar
2 each Apple, puree
1 T. Dijon Mustard
To taste Kosher Salt
To taste Fresh Ground Black Pepper

Method:
Peel
and shred about two apples through the mandoline and put in a stainless
steel bowl with the Dijon Mustard. Whisk in the cider vinegar and the
lemon juice, and slowly add in the olive oil. Stir in the fresh grated
lemon zests and mix well. Adjust the seasonings with Kosher salt and
fresh ground black pepper.

BALSAMIC
VINAIGRETTE
Yield:
8 servings
Ingredients:
½
cup Balsamic Vinegar
2 T. Lemon Juice, fresh squeezed
½ cup Olive Oil
½ cup Extra Virgin Olive Oil
1 T. Garlic, roasted, puree
½ each Red Onion, fine minced
1/8 cup Italian Parsley, chopped
To taste Kosher Salt
To taste Fresh Ground Black Pepper

Method:
Blend
all the ingredients except the parsley until incorporate and smooth.
Add
chopped parsley, check flavors, adjust seasoning if needed.

 
Yield:
6 servings
Ingredients:
1
pound Cous Cous, cooked
1 pint Water
1 cup Soy Sauce
1 teaspoon Ground Ginger
½ cup Sugar
1 pound Mushrooms, sliced and roasted
1 pound Chicken Breast strips
1 each Red Pepper, seeded, diced, and roasted
1 each Medium Onion, diced and roasted
1 cup Diced Tomato
1 pound Whole Kernel Corn, frozen and roasted
1 ounce Olive Oil
1 cup Cilantro, chopped
Chili Cilantro Dressing (see recipe below)

Method:
Soy
stock: In a medium sized stock pot, heat the soy sauce, sugar, ginger
and water and bring to a boil. Then set aside. In a large bowl or pan,
place cous cous and stir in the soy stock and fully incorporate. Then
cover and let stand for 5 minutes. Remove lid and break apart the mixture
with a fork, creating fluffy kennels of cous cous. Adjust the seasoning
with salt and pepper.
On
a sheet pan or roasting pan, place the mushrooms, onions, and chicken
and roast in the oven at 350º with olive oil. Cook until mushrooms
are golden and the chicken is fully cooked. Add bell peppers and corn
kernels and continue to roast and stir for 10 minutes. Remove mixture
from the oven. Taste and season with salt and pepper.
Combine
the cous cous, the vegetable-chicken mixture, and chopped cilantro and
fully mix.
Add
chili cilantro dressing to the mixture, stir and adjust the seasoning.
Reserve or serve.

CHILI
CILANTRO VINAIGRETTE

Yield:
8 servings
Ingredients:
2
each Jalapeno Chili Pepper
½ cup Honey
1 cup Rice Vinegar
1 cup Safflower Oil/Vegetable Oil
¼ cup Lime Juice, fresh squeezed

Method:
Blend
all the ingredients until smooth. Make sure there are no large pieces
of jalapeno.