Hi everyone! I have been asked to share recipes for dishes I made on Food Network Star Kids, so I decided to collect them all here on this page!
Finale – Episode 6
In the finale, I had to make “The most important meal of my life.” I chose my award-winning Zucchini Noodle Lasagna, Roasted Cauliflower with Garlic-Herb Drizzle, and Tomato Salad with Green Goddess Dressing.
Zucchini Noodle Lasagna with Sausage and Tomato Sauce
Step-by-step photos can be found on this post.
- 2 tablespoons grape seed oil (or another oil with a high smoke point)
- 1 cup chopped yellow onion (about 1 onion)
- 2 garlic cloves, minced
- 1 to 1.5 lbs. Italian turkey sausage, casings removed
- 1 (28-ounce) can crushed tomatoes in tomato puree
- 1 (6-ounce) can tomato paste
- 1 Tablespoon dried basil leaves
- Kosher salt
- Freshly ground black pepper
- 3-4 small zucchinis
- 2 ounces grated parmesan
- 8 ounces shredded mozzarella cheese
- Preheat the oven to 400 degrees F.
- Slice zucchinis with a mandolin so that they are paper thin. Set them out on paper towels to dry out while you make the sauce.
- Heat the oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute.
- Add the sausage and cook over medium heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
- Add the tomatoes, tomato paste, basil, 1/2 – 1 teaspoons salt (depending on taste and the saltiness of your sausage), and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- To assemble the lasagna, ladle about 3/4 cup of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then layer the zucchini, overlapping them slightly. Sprinkle with a small handful of mozzarella, a bit of parmesan, and then another ladle full of sauce. Repeat until you are out of ingredients. Finish with sauce, topped with parmesan. Bake for 30 minutes, until the sauce is bubbling. Broil for a minute or two to get a nice crust. Let it cool slightly so that it can set before serving.
Roasted Cauliflower with Garlic Herb Drizzle
- 1 head cauliflower
- Grapeseed oil
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon kosher salt
- freshly ground black pepper
- 1 pinch red pepper flakes
- 3 cloves fresh garlic, pressed through a garlic press
- Heat the oven to 450 degrees.
- Cut the cauliflower into bite-sized florets and put onto a baking pan.
- Drizzle some grapeseed oil, just enough to lightly coat the cauliflower. Toss with your hands to coat.
- Roast in the oven for about 20 minutes, or until the edges are brown and crispy.
- While the cauliflower is roasting, place all of the Garlic-Herb drizzle ingredients into a bowl, and mix to combine. Let it sit so the flavors can meld.
- Place the hot cauliflower onto a plate and drizzle with the Garlic-Herb Drizzle, making sure to get some of the garlic and herbs onto the cauliflower.
- Serve immediately.
- Serves 4.
- Prep time: 4 minutes. Cook time: 20 minutes. Total time: 25 minutes.
Episode 5 – Hollywood Power Lunch
My Thai-Inspired Spring Rolls impressed the Hollywood VIP judges! I wasn’t able to plate the Soy-Lime Dipping Sauce on the show, but it’s a MUST-HAVE if you’re making it at home. 😀
Thai-Inspired Spring Rolls with Sriracha Mayo and Soy-Lime Dipping Sauce
- 1 lb. flank steak or skirt steak
- 1/2 cup lime juice
- 1/2 cup soy sauce
- 4 tablespoons brown sugar
- 2 tsp crushed garlic
- 1.5 tsp grated fresh ginger
- 1/4 cup grapeseed oil
- 6 tablespoons of mayo
- 2 tablespoons sriracha
- 1 teaspoon lime juice
- ¼ teaspoon of soy sauce
- Rice paper
- Vermicelli rice noodles, cooked according to package instructions
- Red leaf and butter leaf lettuce, torn to bite size pieces
- Shallots, thinly sliced
- Cilantro, roughly chopped
- Basil, roughly chopped
- Cucumber, julienned
- Carrot, shaved using a potato peeler
- The dipping sauce and marinade are almost identical, so making them both at once saves time.
- Get 2 bowls ready. In each bowl, add 1/4 cup of lime juice, 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 1 teaspoon of crushed garlic, and about 3/4 teaspoon of grated fresh ginger.
- In the marinade bowl, add a 1/4 cup of grapeseed oil. Place the marinade and the steak in a ziplock bag, take as much air out as possible, and let it marinate in the refrigerator for 4-6 hours.
- In the other bowl, add a tablespoon of water. Refrigerate until ready to use.
- To make the Sriracha mayo, combine the mayo, Sriracha, lime juice and soy sauce in a bowl and mix well. If you have a squeeze bottle, put the Sriracha mayo in the squeeze bottle and refrigerate until your spring rolls are ready to assemble.
- Pull your steak out of the refrigerator an hour before grilling, to bring it up to room temperature. Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
- To assemble the spring rolls, fill a plate or sauté pan with water. Slide a sheet of rice paper in the water and leave for about 10-15 seconds. Remove the paper, place it on a plate or cutting board, and dab off excess water.
- Think of the spring roll as a burrito. In the bottom third of the paper, place some vermicelli, veggies and herbs. Squeeze some Sriracha Mayo on top of the filling, add a strip of steak. Bring the lower edge up over the filling, then fold in the two side flaps, and then roll the entire thing up.
- Serve with the dipping sauce on the side.
Episode 4 – Secret Ingredient: Seaweed
On the show, I added a little twist to Nana’s okonomiyaki recipe by adding bacon to the batter, Sriracha to the mayo, and omitting the noodles. But below is the REAL deal – my Nana’s Okonomiyaki recipe!
Okonomiyaki – Japanese Savory Pancake
- 1/2 cup konbu or seaweed broth (you can dissolve konbu broth powder in water, or use dashi broth instead)
- 1/2 cup flour
- 1 tablespoon grated Japanese yam (Yamaimo)
- 2 pinches baking soda
- Pinch of salt
- 1 cup shredded cabbage
- 1 egg
- (optional) Crispy fried tempura batter
- (optional) Dried shrimp
- Thinly sliced pork
- Japanese Katsu sauce
- Aonori (seaweed sprinkles)
- Green onion, chopped (optional)
- Red pickled ginger (optional)
- Combine broth, salt, baking soda, Japanese yam, and mix well. Gently and flour and mix. Let it sit in the fridge for an hour or more.
- Add shredded cabbage, egg, and if using, the tempura batter and shrimp.
- If using yakisoba, break up the noodles by soaking in hot (not boiling) water for one minute, breaking it up with a fork or chopsticks. Drain immediately.
- On a hot greased skilllet over medium-high heat, place the yakisoba and sautee with some of the Katsu sauce. Set about a half cup in a nice circle on each plate.
- Pour a ladleful of batter onto the griddle and flatten into a pancake.
- Place a pot lid over the batter to help it cook through. This will take about 4 minutes.
- Remove the lid, and place slices of thinly sliced pork on top.
- Flip the Okonomiyaki and let it brown the pork.
- With a spatula, flip the okonomiyaki onto the plate on top of the yakisoba, so that the browned pork is facing up.
- Top with Katsu sauce, mayonnaise, Aonori, and other condiments. Enjoy!
Episode 3 – Fresh + Southern Teamwork
Tyra and I had to team up to create a Sunday dinner, so she made pork chops and I made this delicious Quinoa side dish. Citrus tied the dishes together.
Quinoa with Roasted Veggies, Herbs, and Feta
- 3-4 cups of quiona cooked in chicken broth or vegetable broth, still warm
- 1 small eggplant peeled and 3/4-inch diced
- 1 red bell pepper 1-inch diced
- 1 yellow bell pepper 1-inch diced
- 1 red onion peeled and 1-inch diced
- 2 garlic cloves, crushed
- about ⅓ cup grapeseed oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup freshly squeezed lemon juice (about 2 lemons)
- ⅓ cup good olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 scallions, minced
- ¼ cup pine nuts, toasted
- 15 fresh basil leaves cut into julienne, plus a few more for garnish
- ⅓ cup feta cheese, for sprinkling on top (optional)
- Preheat the oven to 425 degrees F.
- Toss the eggplant, bell peppers, onion, and garlic with the oil, salt, and pepper in a large bowl. Pour onto a large sheet pan, using two if needed so the vegetables are not crowded. Roast for 20-40 minutes, until brown on the edges, turning once with a spatula.
- For the dressing, combine the lemon juice, olive oil, salt, and pepper.
- Mix together the vegetables, quinoa, and dressing.
- Before serving, add the scallions, pine nuts, and basil. Check the seasonings. Serve at room temperature with the feta on the side as an optional topping.
Episode 2 – Orange You Glad It’s Brunch?
We had to create two brunch dishes – one that used fresh orange juice, and another that is served in an orange. I had tough time with the quick-cooking oats, but since then I tested it with steel-cut oats and it’s absolutely delicious! The frittata recipe below is the original one, without the orange juice.
- 6 large eggs
- 1 tablespoons water
- 1 tablespoon chopped fresh dill (1 :3 dried to fresh herbs)
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons chopped chives
- 2 ounces goat cheese
- 2 ounces smoked salmon flaked
- 2 teaspoons extra-virgin olive oil
- Pre-Heat: Position a rack in the center of the oven and preheat to 375 degrees F.
- Combine: Whisk the eggs, water, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the goat cheese into small clumps. Fold the goat cheese and salmon into the egg mixture.
- Cook: Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
- Invert: Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.
- Serving suggestion: plate with a simple green salad with tomatoes for color.
Episode 1 – Signature Dish
This is an absolutely amazing salad that can stand on its own as a meal. It’s tangy, zingy, and creamy. It’s full of so many flavors and textures – it’s one of my all-time favorite dishes.
Poached Salmon Salad with Goat Cheese and Tarragon Dressing
- 6 filets of 4-oz Salmon, about 1-inch thick
- 2 teaspoon Salt
- 1 teaspoon Pepper
- Approx. 2 cups Dry white wine
- ¼ cup Champagne vinegar
- ½ tablespoon Dijon mustard
- 2 teaspoon Salt
- ½ teaspoon Pepper
- ½ cup Grapeseed oil
- 1 ounce (or 1 0.75 package) fresh chives, minced
- 2 tablespoons fresh tarragon, minced
- 6 cups Mixed greens
- 1/3 Red onion thinly sliced
- (optional) Goat cheese, crumbled
- Place salmon in a heavy skillet. Season salmon with salt and pepper. Add wine to skillet so it barely covers the fillets.
- Cover and simmer salmon over midium-low heat until salmon is cooked, about 7 minutes. Using a spatula, transfer the salmon to plate and refrigerate until chilled.
- In a bowl, stir together vinegar, mustard, salt and pepper. Add grapeseed oil in a steady stream while whisking until dressing is well blended.
- Stir in herbs.
- In a bowl, combine mixed greens and red onions. Break salmon into big bite-sized chunks, add vinaigrette, and toss to coat.
- Serve immediately topped with goat cheese.