Clean Plate Club

Chef Michael Solomonov and restaurateur Steve Cook have been business partners & friends for close to 20 years. The duo now own over 20 restaurants together in Philadelphia, Brooklyn, Las Vegas and soon Miami. Their flagship restaurant, Zahav, is known for its ultra creamy hummus which you can now buy in Whole Foods. This recipe is from their new cookbook called Zahav Home: Cooking for Friends & Family.French Onion LabnehMakes 4 generous servings3/4 cup Caramelized Onions, finely chopped (Zahav Home, page 38)2 cups homemade Labneh (Zahav Home, page 30), or one 16-ounce container½ medium red onion, finely chopped½ cup finely chopped chives½ cup finely chopped dill1 teaspoon salt, plus more to taste½ teaspoon ground black pepperJuice of 1/2 lemon, plus more to taste1. Put everything but the lemon juice into a medium bowl. Stir together until evenly mixed, then add the lemon juice. Taste for lemon and salt, adding more as needed.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Jeff is a Chef, co-host of The Kitchen on Food Network and he has a delicious food company called  Mauro Provisions.The Sloppy LoServes 3 hungry Mauros, with some for leftovers2 lbs ground turkey or ground sirloin¼ teaspoon baking soda2 teaspoons olive oil½ yellow onion – diced2 small carrots – grated2 stalks of celery, small diced1 cup ketchup2- 8 oz cans of tomato sauce1 tablespoon brown sugar2 tablespoons apple cider vinegar Salt and pepper8 whole wheat buns – buttered and griddledBread and butter pickles1. Mix ground turkey or sirloin with ¼ teaspoon of baking soda and let it sit for 10-15 minutes. This makes the meat extra tender and retains its juices! 2. Heat a large skillet to medium heat and add 1 teaspoon of oil. Add the turkey or beef to the pan and cook until brown and no longer pink, breaking it up as it cooks. Remove the meat to a plate or bowl and then add the remaining teaspoon of oil to the pan. 3. Add the onion, carrot and celery to the pan and sauté until translucent, about 10 minutes. Add the turkey back in the skillet along with the ketchup, tomato sauce, brown sugar, apple cider vinegar, salt and pepper. Simmer until thickened, about 15 minutes. 4. Scoop Sloppy Lo onto a bun and top with pickles. Serve with 14 napkins, preferably near a bath tub. *******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a tasty new muffin recipe they found online and added their own creative twist. Let kids join the fun by measuring ingredients, adding them to the mix, and being your personal timer for the mixer. :) Blueberry-Lemon MuffinsMakes 12-14 muffinsClub Notes:For mini muffins: cook at 350°F the whole time for 12–14 minutes (makes about 36–40)Brown Sugar Topping:1/2 cup packed light or dark brown sugar1/2 cup chopped walnuts (or pecans)1 teaspoon ground cinnamonMuffins:1 and 3/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon salt1/2 cup (8 tablespoons) unsalted butter, softened to room temperature1/2 cup granulated sugar1/4 cup packed light or dark brown sugar2 large eggs, at room temperature1/2 cup sour cream or plain/vanilla yogurt, at room temperature1 teaspoon pure vanilla extract1 teaspoon almond extractZest of 1 lemon1/4 cup milk, at room temperature1 cup fresh or frozen blueberries (add ½ cup more if you love blueberries)Preheat oven to 425°F and spray a 12-count muffin pan with nonstick spray or use cupcake liners. (This recipe actually makes about 14 muffins so you can grease/line a second pan with 2 liners OR do what we did and make a few extra mini muffins.)1. If making the topping, mix all of the topping ingredients together and set aside.2. In a large mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.3. Using a handheld mixer or a stand mixer fitted with a paddle, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream, vanilla and almond extract, and lemon zest on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.4. Spoon the batter into the cupcake liners, filling them all the way to the top. If using the brown sugar topping, spoon some on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork:...

John is an author, cook and baker, and the Founder of Preppy Kitchen- a digital food and family-focused brand that empowers and inspires people who enjoy cooking at all skill levels. This recipe is from his new cookbook, Preppy Kitchen Super Easy: 100 Simple and Versatile Recipes.George's Pancake and Waffle MixMakes about 12 waffles or pancakesDry Mix:2¼ cups (270g) all-purpose flour¼ cup (50g) granulated sugar 1 tablespoon baking powder¾ teaspoon saltPancake and Waffle Batter:½ cup (113g) unsalted butter, plus more for the pan 1⅔ cups (398ml) whole or non-dairy milk1 large egg2 teaspoons vanilla extract2½ cups Dry Mix1. For the Dry Mix: In a large bowl, whisk together the flour, sugar, baking powder and salt. To store, transfer to an airtight container and keep in the pantry for up to 6 months.2. For the Pancake and Waffle Batter: Place the butter in a large microwave-safe mixing bowl and microwave in 20-second intervals until melted. Whisk in the milk, egg, and vanilla until well combined.3. Add the Dry Mix and stir with a spatula until no dry spots remain. A few small lumps are totally fine! 4. For Pancakes: Place a pat of butter in a large pan and warm over medium-high heat. Once melted and bubbling, scoop about ⅓ cup of batter for each pancake into the hot pan. (You'll likely have to cook them in a few batches.) 5. Cook for a few minutes until bubbles have started to form on the top and the bottom is golden brown. Flip the pancake over and cook for 1 minute more or until golden on the bottom. Add more butter as you make additional pancakes.6. For Waffles: Preheat your waffle iron. If it has multiple settings use a higher heat or darker setting for crisper waffles. 7. Once hot, light spray the waffle iron with cooking spray or brush with melted butter. Drop ⅓ cup of batter into the center of the waffle iron. Cook until golden brown and crispy.8. Serve the pancakes or waffles with additional butter and maple syrup*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share their go-to smoothie recipe that is great for breakfast or snack time. Let kids help by measuring and adding the ingredients to the blender. They can also be your timer as the blender is running. :) If you don't have frozen fruit, you can of course use fresh, just add in a few ice cubes to make it extra cold. Peanut Butter + Jelly SmoothieMakes 2, 10 oz. smoothies1 cup frozen berries (such as strawberries and blueberries)1 banana, fresh or frozen1 tablespoon jelly, flavor of your choice1 tablespoon peanut butter, or a pb alternative2 teaspoons hemp seeds, optionalA little shake of ground cinnamon1 cup milk (or dairy alternative)1. Add the berries, banana, jelly, peanut butter, hemp seeds (if using), cinnamon, and milk to a blender. Start on low speed and gradually turn to high. Blend until completely smooth, anywhere from 15 seconds to 1 minute. 2. Pour the smoothie in a cup, shake a little more cinnamon on top if you're in the mood, and enjoy!*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share one of their family favorites. This is one of those, “what do we have in the fridge” type of meals. As long as you have some leftover white rice, you can use this recipe for inspiration and make it your own. Chicken Nugget Fried RiceServes 2 kids1-2 tablespoons oil or butter1 ½ - 2 cups leftover white rice, bigger clumps separated with your handsKosher salt½ cup cooked vegetables (such as carrots, onions, peas, broccoli, cauliflower), larger ones cut into small, bite-size pieces2-4 chicken nuggets, cooked and cut into bite-size piecesA couple small dashes of soy sauce or tamari, about 1 teaspoon1 egg, scrambled in a little bowl1. Place a medium size (10”) skillet over medium to medium high heat and add the oil or butter. Add the rice, season with salt and begin to cook. Toss, mix, and break up with the back of a wooden spoon or spatula every now and then for 3-4 minutes. 2. Add the vegetables and chicken and toss until heated through, about 1-2 minutes. 3. Add the soy sauce, toss again and stir in the scrambled egg until all of the fried rice is coated and the egg is cooked- this should only take about 30 seconds to 1 minute. Adjust seasoning and enjoy!*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a simple and delicious recipe for buttered noodles. Once you master this technique and the “secret sauce,” you'll be making the best buttered noodles in no time! Best Buttered Noodles EverServes 4 kids - or 2, with leftovers for the next day½ box pasta (8 ozs. or about 2 cups uncooked), shape of your choice1-2 tablespoons butter, cut into piecesKosher saltParmesan cheese, optional1. Place a medium to large size pot of water over high heat and bring to a boil. Once it starts boiling, generously salt the water (about 1 tablespoon), stir to dissolve and add the pasta. Cook according to the instructions on the box, checking for doneness before you strain.2. WAIT! Before you strain, make sure you ladle out ½ - 1 cup of the pasta cooking water and set it aside. Strain the pasta, turn heat to low, and add the pasta back to the pot. 3. Add the butter to the pot along with ¼ cup of the pasta water (eyeball it) and season with salt (about ¼ teaspoon). Stir, while gently shaking the pan back and forth, and allow the pasta water and butter to glaze the noodles, about 2-3 minutes. Add more water, ¼ cup at a time, as needed. Taste for deliciousness, sprinkle with cheese, and enjoy!*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Alex is a mother, chef, cookbook author, and TV personality. Ava Clark is her 16 year old daughter. This recipe is from their new cookbook, Cook it Up: Bold Moves For Family Foods.Tsukune with yakitori sauce(Japanese Chicken Meatball Skewers)Makes 8 skewers1 pound ground chicken breast1 cup panko breadcrumbs1 small shallot, grated on a microplane 2 teaspoons finely grated ginger1 tablespoon, plus 1 1/2 teaspoons cornstarchKosher salt1 large egg, lightly beaten4 tablespoons low-sodium soy sauce2 tablespoons rice wine vinegar, divided 3 tablespoons mirin rice wine1 tablespoon sugar2 to 3 tablespoons canola oilMetal or wooden skewers, for grilling#1. MAKE THE MEATBALLS: In a large bowl, combine the chicken with the breadcrumbs, shallot, ginger, cornstarch, a generous sprinkle of salt, the egg, and 2 tablespoons of the soy sauce. Use a rubber spatula to combine and then add 1 tablespoon of the rice wine vinegar. Roll the mixture into 24 meatballs (or 18 to 20 cylinders). #2. Set a wire rack over a baking sheet. Fill a shallow 2-quart pot three-quarters full with water and bring it to a simmer over medium heat. Season the water with salt. Rub a wooden spoon with some oil (this prevents the meatballs from sticking and splashing the water) and carefully drop in 6 to 8 meatballs per batch. Simmer the meatballs until they are completely cooked through, about 5 to 7 minutes (you can test one by removing it and cutting it in half). Use a slotted spoon to transfer the meatballs to the rack. Return the water to a simmer and repeat the process with the remaining meatballs.#3. MAKE THE SAUCE: While the meatballs are cooling, in a small saucepan, combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon of vinegar, mirin, and sugar and cook over medium heat until slightly thick, about 2 to 3 minutes.#4. Preheat a grill or a grill pan. While it's heating, thread three meatballs (or 1 cylinder) on the upper half of each skewer. If you don't have a grill or grill pan, you can finish cooking the meatballs in a saute pan with a little hot oil until they are cooked through. #5. GRILL AND GLAZE: Make sure you get an adult for this part! When the grill is really hot and starts to smoke, gently dip a kitchen towel in the oil and use it to grease the grill grates. Arrange a few skewers side by side on the grill and cook for 5 to 7 minutes until browned, grill marked, and hot. Repeat with the remaining skewers. Then, using a brush, glaze the meatballs with the sauce and serve warm.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club...

Nicole is a radio host on “The Morning Mash Up,” a program featured on SiriusXM channel, Hits 1. Additionally, she is a TV host, pop culture expert, has a podcast and is a mother to two kids, Keegan and Parker. Old-Fashioned Banana Chocolate Chip BreadMakes 3 mini loaves1/4 cup sour cream1 teaspoon baking soda1/2 cup butter, softened1 1/4 cups sugar2 eggs1 1/2 cups flourPinch of salt1 cup coarsely mashed bananas (about 2 small bananas)1 cup semi-sweet chocolate chips (about 6 ounces)1 teaspoon vanilla extractPreheat oven to 350°.#1. In a small dish, stir together the sour cream and baking soda and set aside. Using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream mixture, then stir in the remaining ingredients (flour, salt, bananas, chocolate chips and vanilla) until the dry ingredients are just blended. Do not overmix.#2. Divide the mixture between 3 greased mini-loaf pans (6”x3”x2”) and bake in the preheated 350° oven for about 40 minutes, or until a cake tester or wooden skewer inserted in the center comes out clean. Let the loaves cool in the pans for 15 minutes, remove, and continue to cool on a rack. *******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Chef Jacques is a French chef, author, TV personality, culinary educator and artist. This recipe is from the book, and video series he did with his then 13-year-old granddaughter, Shorey, called A Grandfather's Lessons. Check out more great recipes in the video library on the Jacques Pépin Foundation website.Curly DogsServes 2For the Curly Dogs:2 hot dogs1 teaspoon peanut oil1 hamburger bun, split in halfAbout ½ cup pickle relishFor the Pickle Relish:1 dill pickle, cut into ¼-inch dice (about ¼ cup)¼ cup coarsely chopped mild onion, such as Vidalia or Maui¼ cup diced (¼-inch) tomato2 tablespoons sliced scallion1 tablespoon ketchup1 teaspoon hot chili sauce, such as Sriracha¼ teaspoon salt¼ teaspoon sugar#1. With a sharp paring knife, cut the hot dogs lengthwise about halfway through the meat. Then make crosswise cuts in each one, spacing them about 1/3-inch apart, and cutting about halfway through the meat. You should have about 12 cuts on each hot dog. #2. Heat the oil in a sturdy skillet. Add the hot dogs and cook over medium heat for about 3 minutes, shaking the pan so the hot dogs roll over and brown on all sides. They will start curling up into wheels.#3. While the hot dogs are cooking, toast the bun until it is crusty. Place a curly dog on each bun half, curling it into a wheel. Spoon the relish into the centers and serve.#4. For the Pickle Relish: combine all the ingredients in a bowl. Cover and refrigerate until needed.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a recipe they all cooked with their classes at school. All of the kids helped peel, chop, mix and mash…and most importantly…TASTED!Pumpkin-Spiced ApplesauceMakes 2-3 cups2-3 pounds apples, variety of choice (approximately 5-8 apples), peeled, cored and rough chopped1/4 cup water3-4 tablespoons brown sugar (you may use white sugar)5 little shakes of ground cinnamon, about 1/2 teaspoon2 big shakes of pumpkin pie spice, (about 1/2 teaspoon) A squeeze of a lemon, about 1 teaspoon, optionalOther Optional Flavoring: grated nutmeg, maple syrup, ground ginger, ground clove#1. In a medium size pot, combine the apples, water, brown sugar, cinnamon, and pumpkin pie spice (and lemon, if using). Bring the mixture to a light bubble, cover, and cook over medium-low to medium heat until the apples are soft and pierce easily with a fork or the tip of a knife, about 15 to 20 minutes. Stir the mixture carefully every now and then.#2. Let the apple mixture cool slightly, then mash with a potato masher or fork for a chunky consistency or blend/puree for a smoother consistency.This episode is brought to you by Martin's Famous Potato Rolls.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a SUPER YUMMY breakfast dish (you can also serve as dessert - shhh, we won't tell) made with leftover dinner rolls AND leftover cranberry sauce from Thanksgiving. (Leftover) Dinner Roll French Toast Cups with Cranberry-Maple GlazeServes 4-63 eggs1/2 teaspoon vanilla extract1/4 teaspoon ground cinnamon1/2 teaspoon salt2 tablespoons brown sugar2 cups heavy cream, half & half or milk8 leftover soft dinner rolls (such as Martin's Sweet Dinner Potato Rolls), cut or torn into approximately ½” size pieces (about 4-5 cups)2 tablespoons white chocolate chips, optional1/3 - 1/2 cup leftover cranberry sauce2 tablespoons maple syrup1/4 cup toasted pecans, chopped, for garnish, optionalPreheat oven to 350 degrees. Coat a 12-cup muffin pan with cooking spray.#1. In a large mixing bowl, whisk the eggs, vanilla, cinnamon, salt, and brown sugar. Add the heavy cream and continue whisking until everything is combined. #2. Add the cut or torn bread to the bowl and gently mix well until all of the bread is coated in the egg mixture. Let sit for around 30 minutes before baking, giving a gentle stir halfway through.#3. Using a 1/4 cup measurer, divide the mixture evenly among the 12 muffin cups. Divide the white chocolate chips evenly (if using) and bake for about 20 minutes, or until golden brown and cooked through. #4. While they are baking, in a small bowl, mix the cranberry sauce and maple syrup together. #5. When the French Toast Cups are cooked, remove the muffin pan from the oven and serve with the cranberry-maple glaze and chopped pecans (if using).This episode is brought to you by Martin's Famous Potato Rolls.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share a Thanksgiving/holiday recipe inspired by a Rachael Ray classic. It happens to be great all year round and not only is it delicious, sweet potatoes are one of the most nutritious vegetables you can buy in the grocery store. Bacon & Cheddar Mashed Sweet PotatoesServes 6-8 (or 10-12 as a tasting size portion)2 ½ pounds sweet potatoes, peeled and cut into chunks (about 5 medium size or 8-10 small size) Salt and pepper, to taste1 cup white cheddar cheese, shredded 3/4 cup vegetable or chicken stock8 slices good quality bacon, cooked and rough chopped, set some aside for garnish (save 1 tablespoon of pan drippings)3 scallions, sliced thin on a bias, for garnish#1. Place sweet potatoes in a large pot and cover with cold water by at least an inch. Place over high heat and bring to a boil. Once boiling, generously salt the water, stir, and turn heat down to a simmer. Cook for 10 to 15 minutes, or until the sweet potato pieces are tender and pierce easily with a fork or the tip of a knife. #2. Strain well and add the cooked sweet potatoes back to the empty pot. Place the pot over low heat for about a minute to let any excess steam evaporate. #3. Season with salt and pepper, add the cheddar cheese, and start to mash with a potato masher or a wooden spoon. Add the stock and bacon pan drippings and continue mashing. When it reaches your desired consistency, mix in the cooked bacon. Place in a serving bowl and garnish with scallions.This episode is brought to you by Martin's Famous Potato Rolls.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Jesse is a theater, film and TV star. This recipe is from his cookbook Food Between Friends. Orange Grapefruit Julie-Us!Makes 4 drinks1 cup fresh orange juice1 cup fresh grapefruit juice1 cup canned full-fat coconut milk1/2 cup confectioners sugar2 tablespoons honey1 teaspoon vanilla extract1 1/2 cups ice cubes1. In a blender, combine the orange juice, grapefruit juice, coconut milk, confectioners sugar, honey, vanilla, and ice cubes. Place the top on the blender, turn it on and blend until it's smooth.2. When it's all blended up, divide the drink among four glasses.This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper® Step Stool.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital/Social Media Producers: Red Summit Productions (Celeste Rada/Harrison Sims)Kid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Ken is a Boston-based chef and restaurateur. Verveine is his 14 year old daughter. This recipe is from their new cookbook, Cooking with My Dad, the Chef: 70+ kid-tested, kid-approved (and gluten-free!) recipes for young chefs!Spinach Orecchiette Serves 4FOR THE ORECCHIETTE:2 cups baby spinach2 large eggs¼ cup milk2 cups Cup4Cup brand Gluten-Free Multipurpose Flour, plus, some extra for shaping the pasta (you can also use regular all-purpose flour if you do not need to use gluten free)¼ teaspoon kosher saltTO FINISH:4 quarts water2 tablespoons kosher salt4 tablespoons unsalted butter, cut into 4 pieces ½ cup grated Parmesan cheeseMaking the Orecchiette Dough:1. Add spinach, eggs, and milk to blender jar. Place lid on top of blender and hold lid firmly in place with folded dish towel. Turn on blender and process until smooth, about 1 minute. Stop blender.2. In large bowl, add flour and sprinkle it with ¼ teaspoon salt. Use your hands to make a ‘well' in center of flour. Pour spinach mixture into well in bowl. Use fork to slowly stir to bring flour and spinach mixture together until dough starts to form.3. Sprinkle clean counter with extra flour and transfer dough to counter. Use your hands to knead dough until smooth, about 1 minute, adding a little extra flour if dough feels too sticky. Form dough into smooth ball. Wrap dough in plastic wrap. Place in refrigerator and let rest for at least 30 minutes or up to 2 days.How to Shape the Orecchiette:1. Line rimmed baking sheet with parchment paper and sprinkle it lightly with extra flour. Cut, roll, and shape orecchiette following the instructions below. (Orecchiette can be refrigerated in an airtight container for up to 24 hours.) 2. Lightly sprinkle extra flour on counter and sprinkle dough with flour. Use bench scraper to divide dough into 6 equal pieces.3. Working with 1 piece of dough at a time (keeping remaining dough covered in plastic), roll dough into a ½-inch thick rope, about 16 inches long.4. Dip bench scraper in extra flour. Cut dough crosswise (the short way) into ¼-inch pieces.5. Dust your fingers with extra flour. Turn each piece cut side up and press your thumb into the dough to make it look like an ear. Use bench scraper to carefully transfer orecchiette to parchment-lined rimmed baking sheet dusted with flour. Repeat rolling, cutting, and shaping with remaining 5 pieces of dough.Finishing the Dish:1. Add water to large pot. Bring to a boil over high heat. Once it is boiling, carefully add 2 tablespoons salt and then orecchiette to pot. Cook, stirring often with wooden spoon, until pasta is al dente (tender but still a bit chewy), 5 to 7 minutes. Turn off heat.2. Add butter to large serving bowl. Use spider skimmer to transfer pasta to serving bowl (if you don't have a spider skimmer, ask an adult to drain the pasta in a colander in the sink).3. Use wooden spoon to toss until butter melts. Add Parmesan and stir gently until pasta is well coated with butter and cheese. Season to taste with salt and pepper. Serve. This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper® Step Stool.*******Follow Clean Plate Club on Instagram.Tag your meal on social...

Tiffani is a mom, cook, actress and author. This recipe is from her new cookbook called Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers.Garbage Pound CakeMakes 1 pound cake2 sticks unsalted butter, cut into 1-inch pieces, at room temperature1 ½ cups granulated sugar½ teaspoon kosher salt1⁄2 teaspoon baking powder5 large eggs, at room temperature 1 1⁄2 cups all-purpose flour 1⁄2 cup sour cream, at room temperature1 tablespoon vanilla extract or vanilla paste 1 cup baking chips, dried fruit, toasted shredded coconut, and/or toasted chopped nuts Chocolate Drizzle:1⁄4 cup heavy cream 4 ounces chocolate chips or roughly chopped chocolate of any type (1/2 cup) 1. To make the cake: Preheat the oven to 350 F. Use 1 tablespoon of the butter to generously grease a 9 x 5-inch nonstick baking dish. If you're using a glass loaf pan and not nonstick, you'll want to line it with parchment paper and leave a 3-4 inch overhang on the sides. Glass pans take longer to heat up, which may lead to a longer bake time, so test the cake after the bake time, then continue to bake in 5-minute increments until a toothpick inserted into the center comes out clean. The parchment “handles” will help ensure it comes out easily.2. In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining butter, sugar, salt, and baking powder. Beat on high speed, scraping down the sides of the bowl every few minutes, until the butter is light in color and very fluffy, about 8 minutes. Lower the speed to medium and add the eggs one at a time, beating well after each addition. Turn the mixer off and scrape down the sides of the bowl. Add 3⁄4 cup of the flour and beat on low to just combine. Add the sour cream and vanilla and increase the speed to medium to mix well. Pause to scrape the sides once again. Add the remaining 3⁄4 cup flour and mix on low until just combined. Use a spatula or wooden spoon to fold in your mix-ins of choice.3. Add the batter to the prepared pan, making sure to spread the mixture evenly from edge to edge with a rubber spatula to ensure there are no air pockets in the batter. Bake for 1 hour and 15 minutes, or until the loaf is deeply golden brown around the edges, the top just begins to crack, and a paring knife or skewer inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before removing the loaf and transferring it to a cooling rack to cool completely. 4. To make the drizzle: In the microwave or a small pan over medium-low heat, heat the heavy cream until it just begins to steam, 30 seconds in the microwave or about 1 minute on the stove over medium-low heat. 5. Add the chocolate to a small bowl and pour the hot cream over the top. Let the mixture sit until the chocolate melts, 2 to 3 minutes, then whisk together. Place the pound cake on a serving plate and drizzle the chocolate over the top. Slice and serve. To store, tightly cover the cake with plastic wrap and store at room temperature for 2 to 3 days. This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper® Step Stool.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on

David is an actor and a chef! And Neil is also an actor… a singer and a magician! This recipe is from David's book Life Is a Party: Deliciously Doable Recipes to Make Every Day a Celebration.Watermelon Salad with Roasted Tomato OilServes 6Kitchen Tip: Chop your onions last to keep their flavor separate from the watermelon. For the Salad:4 cups cut watermelon 1 softball-sized jicama, peeled and cut (2 cups) 6 sprigs fresh mint, roughly chopped1/4 cup roasted pistachios, roughly chopped4 ounces feta cheese, cut into ½-inch dice1/3 cup finely sliced red onion1/4 cup Roasted Tomato Oil, if using, or 1/4 cup extra virgin olive oil3 tablespoons red wine vinegar1 tablespoon kosher salt1. Make the salad: Gently toss the watermelon, jicama, mint, pistachios, feta, and red onion in a large bowl and arrange on a large platter. 2. Whisk together the roasted tomato oil, vinegar, and salt in a small bowl. 3. Drizzle the dressing over the watermelon salad before serving.—For the roasted tomato oil: (this makes twice the amount of what you need)1 ½ cups cherry tomatoes, halved½ cup olive oil, plus 2 tablespoons½ teaspoon saltPreheat oven to 300ºF. Toss the cherry tomatoes with salt and 2 tablespoons olive oil and spread out in a single layer on a baking sheet. Roast in the oven for 1 hour.Allow the tomatoes to cool slightly, then puree in a blender with remaining ½ cup olive oil until thick and emulsified, 30 seconds.Strain through a fine-mesh strainer, pressing down on the mixture to extract as much oil as possible (you should have about ½ cup of roasted tomato oil; oil can be stored in an airtight container in the refrigerator for up to one week).This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper Step Stool.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital Producers: Red Summit ProductionsSocial Media: Aki GaythwaiteKid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Molly is a cookbook author, blogger, food tv personality and owner of Bernie's Restaurant in East Grand Forks, MN. This recipe is from her cookbook Home Is Where the Eggs Are. Strawberry Halva SmoothieMakes 2 drinks1 1/2 cups frozen strawberries (sliced or whole) 3/4 cups frozen cauliflower (rice or florets)1 1/2 cups unsweetened almond milk, cow's milk, or other milk of choice 2 oz halva, any kind (we prefer Hebel & Co)1/2 teaspoon rosewater, optionala squeeze of lemon juicea pinch of ground cinnamon, plus another pinch for topping2 tablespoons chia seeds or hemp seeds, optional1. Combine all ingredients in a high speed blender and blend for 1-2 minutes until very smooth and no longer grainy.2. Pour into glasses and top with a dusting of cinnamon.This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper Step Stool.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Executive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital Producers: Red Summit ProductionsSocial Media: Aki GaythwaiteKid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Host, Andrew “Kappy” Kaplan and his twins Leo + Ella share one of their favorite recipes they make together that happens to be nutritious and delicious!Leo + Ella's Peanut Butter BallsMakes 20 balls1/2 cup peanut butter, we like Skippy natural/creamy (you can use an alternative)1/3 cup honey or maple syrup1/2 teaspoon vanilla extract1/4 teaspoon kosher salt1/4 teaspoon ground cinnamon 1 ¼ cups Oats, we like Bob's Red Mill Gluten Free Oats (feel free to use any brand)1/2 cup mix-ins, we like half raisins and half mini chocolate chips, such as Enjoy Life brand's mini chips1. Place the peanut butter, honey or syrup, vanilla, salt and cinnamon in the bowl of a stand mixer - if you don't have a mixer, add to a medium size mixing bowl.2. If you are using a stand mixer, use the paddle attachment and mix on speed 2 until the mixture is fully combined. If you are using a mixing bowl, mix everything together with a spatula, spoon or whisk.3. With the stand mixer turned OFF, add all of the oats. Then, turn to ‘low' and then speed 2, until mixture starts to come together. Increase to speed 4 or 6 for about 5-10 seconds or until well combined. If using a mixing bowl…mix and mash everything together.4. Once everything is combined, turn the mixer off and add mix-ins. Turn the mixer back on to speed 2 or 4 until mix-ins are fully incorporated. If mixing by hand, add the mix-ins now and stir. The mixture should resemble a slightly sticky dough that holds together when lightly squeezed. If it feels a little too sticky, add more oats, only 1 tablespoon at a time. 5. Place the bowl in the refrigerator for about 20-30 minutes, until it starts to get a little firm (you can leave it in there for up to a few hours if you'd like). If you're keeping it in the fridge for a few hours or more, you may want to cover it. 6. Prepare a baking sheet (or large plate) by lining with plastic wrap or parchment paper. After 20-30 minutes, remove the bowl from the refrigerator, and using a small spoon, portion into small balls the size of about 1 tablespoon, or whatever size you prefer. We like to use a 1 tablespoon size ice cream scoop.7. Place portioned balls on the plastic wrap-lined baking sheet. Once portioned, go over each of them and make sure they are rolled well. Place the baking sheet back in the fridge or freezer to set up a bit so they become firm. Once they firm up, store in a covered container or ziploc baggie in the refrigerator. This episode is brought to you by Guidecraft. Makers of the original Kitchen Helper Step Stool.*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at

Hey kids! Welcome to “Clean Plate Club!” Get ready for an adventure filled with deliciousness and fun. In this episode, I want to tell you a bit about myself and why food and cooking are so meaningful to me. But that's not all! My amazing twins, Leo + Ella, will be joining us too, making our episodes even more special. We hope you'll love listening and learning along with us. There are never too many cooks in our kitchen! - Kappy*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Adults may send emails to: CleanPlateClubPod@onkappysplate.comExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital Producers: Red Summit ProductionsSocial Media: Aki GaythwaiteKid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.

Andrew “Kappy” Kaplan, chef and co-founder of Rachael Ray's cooking and kids charity, Yum-o!, is excited to introduce a new podcast, "Clean Plate Club." Designed as a co-listening experience for adults and kids, “Clean Plate Club” brings together amazing chefs and celebrities who love cooking with their children. In each episode, you'll hear a fun storytime session intertwined with educational tidbits for the kitchen. Kappy's own twins, Leo + Ella, will add to the fun. This podcast encourages exploration, learning, and the creation of kitchen memories. Tune in to the approximately 5-minute episodes, and discover the full recipes on social media and in the episode notes. Don't miss out on the first batch of recipes coming this July. Start a new tradition with your little ones and embark on the flavorful journey of “Clean Plate Club.”*******Follow Clean Plate Club on Instagram.Tag your meal on social media: #CleanPlateClubPodFollow Kappy on Instagram and TwitterCheck out our Clean Plate Club Merch at www.CleanPlateClubMerch.com Adults may send emails to: CleanPlateClubPod@onkappysplate.comExecutive Producer/Host: Andrew “Kappy” KaplanCo-Executive Producer: Ian CohenProducer/Editor: Joel YeatonProducer: Shant PetrossianDigital Producers: Red Summit ProductionsSocial Media: Aki GaythwaiteKid Voices: Leo + Ella KaplanMusic & Sound: Jeffrey Goldford and the LikemindsEducational Consultant: Barbara JohnsonAlbum Artwork: Dave BogartClean Plate Club is a production of Beyond the Plate.