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 Labneh

Makes 4 generous servings

3/4 cup Caramelized Onions, finely chopped (Zahav Home, page 38)

2 cups homemade Labneh (Zahav Home, page 30), or one 16-ounce container

½ medium red onion, finely chopped

½ cup finely chopped chives

½ cup finely chopped dill

1 teaspoon salt, plus more to taste

½ teaspoon ground black pepper

Juice of 1/2 lemon, plus more to taste

1. 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.

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Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean 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 Lo

Serves 3 hungry Mauros, with some for leftovers

2 lbs ground turkey or ground sirloin

¼ teaspoon baking soda

2 teaspoons olive oil

½ yellow onion – diced

2 small carrots – grated

2 stalks of celery, small diced

1 cup ketchup

2- 8 oz cans of tomato sauce

1 tablespoon brown sugar

2 tablespoons apple cider vinegar

Salt and pepper

8 whole wheat buns – buttered and griddled

Bread and butter pickles

1. 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.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork: Dave Bogart

Clean 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 Muffins

Makes 12-14 muffins

Club 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 sugar

1/2 cup chopped walnuts (or pecans)

1 teaspoon ground cinnamon

Muffins:

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (8 tablespoons) unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup packed light or dark brown sugar

2 large eggs, at room temperature

1/2 cup sour cream or plain/vanilla yogurt, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon almond extract

Zest of 1 lemon

1/4 cup milk, at room temperature

1 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.

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Executive Producer/Host: Andrew “Kappy” Kaplan

Co-Executive Producer: Ian Cohen

Producer/Editor: Joel Yeaton

Producer: Shant Petrossian

Digital/Social Media Producers: Red Summit Productions (Harrison Sims)

Kid Voices: Leo + Ella Kaplan

Music & Sound: Jeffrey Goldford and the Likeminds

Educational Consultant: Barbara Johnson

Album Artwork:...