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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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.

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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:...

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 Mix

Makes about 12 waffles or pancakes

Dry Mix:

2¼ cups (270g) all-purpose flour

¼ cup (50g) granulated sugar

1 tablespoon baking powder

¾ teaspoon salt

Pancake and Waffle Batter:

½ cup (113g) unsalted butter, plus more for the pan

1⅔ cups (398ml) whole or non-dairy milk

1 large egg

2 teaspoons vanilla extract

2½ cups Dry Mix

1. 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

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Follow Clean Plate Club on Instagram.

Tag your meal on social media: #CleanPlateClubPod

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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.

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 Smoothie

Makes 2, 10 oz. smoothies

1 cup frozen berries (such as strawberries and blueberries)

1 banana, fresh or frozen

1 tablespoon jelly, flavor of your choice

1 tablespoon peanut butter, or a pb alternative

2 teaspoons hemp seeds, optional

A little shake of ground cinnamon

1 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: #CleanPlateClubPod

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Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com

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 (Celeste Rada/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 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 Rice

Serves 2 kids

1-2 tablespoons oil or butter

1 ½ - 2 cups leftover white rice, bigger clumps separated with your hands

Kosher salt

½ cup cooked vegetables (such as carrots, onions, peas, broccoli, cauliflower), larger ones cut into small, bite-size pieces

2-4 chicken nuggets, cooked and cut into bite-size pieces

A couple small dashes of soy sauce or tamari, about 1 teaspoon

1 egg, scrambled in a little bowl

1. 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.

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Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com

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 (Celeste Rada/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 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 Ever

Serves 4 kids - or 2, with leftovers for the next day

½ box pasta (8 ozs. or about 2 cups uncooked), shape of your choice

1-2 tablespoons butter, cut into pieces

Kosher salt

Parmesan cheese, optional

1. 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!

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Follow Clean Plate Club on Instagram.

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Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com

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 (Celeste Rada/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.

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 skewers

1 pound ground chicken breast

1 cup panko breadcrumbs

1 small shallot, grated on a microplane

2 teaspoons finely grated ginger

1 tablespoon, plus 1 1/2 teaspoons cornstarch

Kosher salt

1 large egg, lightly beaten

4 tablespoons low-sodium soy sauce

2 tablespoons rice wine vinegar, divided

3 tablespoons mirin rice wine

1 tablespoon sugar

2 to 3 tablespoons canola oil

Metal 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: #CleanPlateClubPod

Follow Kappy on Instagram and Twitter

Check out our Clean Plate Club Merch at www.CleanPlateClubMerch.com

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 (Celeste Rada/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...