Pizza & Grilled Watermelon

CHILDREN’S RECIPE: Watermelon Pizza with Whipped Cream and Berries
Ingredients:
1 slice Watermelon, quartered
2 cups Whipped Cream
1 cup Strawberries, sliced
1 cup Blueberries
1 tsp Sugar

Method of Preparation:
Cut watermelon into pizza slices. Top with a dollop of whipped cream and your choice of berries. Sprinkle with sugar and serve.

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FAMILY RECIPE: Grilled Watermelon and Feta Salad
Salad:
Ingredients:
3 slices Watermelon, grilled and cubed
Pinch of Salt
Pinch of Black Pepper
3 cups Arugula
1 cup Feta Cheese
2 tbsp Basil, sliced fine
2 tbsp Mint, sliced fine
2 tbsp Parsley, sliced fine
Salt, Pepper to taste
2 tbsp Aged Balsamic Vinegar
3 tbsp Extra Virgin Olive Oil

Pickled Watermelon Rind Vinaigrette:
Ingredients:
½ cup Watermelon, rind
½ cup Water
¼ cup Rice Vinegar
1 tsp Honey
1 tsp Shallot, minced
1 tsp Garlic, minced
2 tbsp Olive Oil

Method of Preparation:
Heat a grill or griddle as hot as possible and season watermelon slices with salt and pepper. Grill on both sides and remove from heat; should take a minute. Remove rind and cube the melon. In a bowl, combine arugula, feta and herbs. Season to taste. Drizzle with aged balsamic vinegar, add melon and extra virgin olive oil. Toss and serve.

To make Pickled Watermelon Rind Vinaigrette, rough chop the rind and place into a pot with water, vinegar, honey, shallot and garlic. Boil for 10 minutes. Once cooked, remove from heat and purée with a stick blender until smooth. Slowly add oil to emulsify.

Fruit Roll Ups & Gazpacho

CHILDREN’S RECIPE: Cantaloupe and Honey Fruit Rolls
Ingredients:
1 Cantaloupe, chopped
½ cup Water
Honey to taste
Lemon Juice to taste

Method of Preparation:
Combine cantaloupe and water in a covered saucepan and bring to a simmer for 10-15 minutes until melon softens. Mash with an immersion blender, add lemon juice and honey. Spread mixture evenly onto baking sheet lined with heavy-duty plastic wrap. Bake at 140F for 8-12 hours, this may be done overnight. Roll ups are done when the top is no longer tacky. Remove from oven and let cool. Cut on plastic wrap to desired size, roll and refrigerate.

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FAMILY RECIPE: Cantaloupe Gazpacho with Seared Shrimp Skewers

Cantaloupe Gazpacho:
Ingredients:
4 cups Cantaloupe, chopped
¾ cup Vidalia Onion, diced
1 ½ tbsp White Balsamic Vinegar
1 cup Cold Water
¾ cup Extra Virgin Olive Oil
Salt to taste
4 slices Prosciutto

Method of Preparation:
Place Cantaloupe, onion, vinegar and half of the water in a blender and purée. Adjust consistency with remaining water. With blender running drizzle in oil. Adjust seasoning with salt. Chill well before serving.

Arrange prosciutto on a baking sheet fitted with a drying rack. Bake at 425F for 6-7 minutes until crispy. Cool on paper towels. Garnish Cantaloupe Gazpacho with shredded prosciutto to serve.

Seared Shrimp Skewers:
Ingredients:
12 Shrimp, peeled and deveined
2 tbsp Olive Oil
1 tsp Parsley, chopped
Kosher Salt, Black Pepper to taste

Method of Preparation:
Heat a heavy bottomed sauté pan on medium high heat. Combine olive oil, parsley and shrimp in a mixing bowl and toss to combine. Skewer the shrimp evenly between 4 skewers. Season with salt and pepper and add to hot pan. Sear on one side 2 minutes. Turn shrimp and sear an additional 1 minute. Remove from heat and serve with soup.

Fizz & Salad

CHILDREN'S RECIPE: Kids Watermelon Fizz
Ingredients:
5 cups Seedless Watermelon, chopped
¼ cup Lime, juice and zest
¼ cup Granulated Sugar
1½ cups Ginger Ale or Seltzer Water, cold


Method of Preparation:
In a blender, add in the watermelon, limejuice and granulated sugar. Blend until puréed. Pour the watermelon juice into a large pitcher. Pour the cold ginger ale or sparkling water into the pitcher and stir.

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FAMILY RECIPE: Summer Melon Salad with Goat Cheese and Pine Nuts
Ingredients:
1 Seedless Watermelon, diced
8 oz Heirloom Tomatoes, diced
1 cup Goat Cheese, crumbled
2/3 cups Red Onion, sliced
1 cup Pine Nuts, toasted
2 tps Chives, minced
1 cup Basil  
3 tps Oregano
2 tps White Balsamic Vinegar
3 tps Olive Oil
1 tps Sea Salt


Method of Preparation:
Cut watermelon and tomatoes into 1.5in dice and place on serving platter. Add the goat cheese crumbles, followed by the onion, pine nuts, chives, basil and oregano. Drizzle with olive oil, white balsamic and sea salt.

Burrata and Ham & Crispy Black Bass

CHILDREN'S RECIPE: Burrata and Serrano Ham with Olives and Cantaloupe
Ingredients:
1 ball Burrata
5 slices of Serrano Ham
1 cup Castelvetrano Olives
½ Cantaloupe, cubed

Method of Preparation:
Cube the cantaloupe, take sliced Serrano ham and olives and skewer them on a wooden skewer. Lay the skewers on a plate and add the burrata next to the skewers.

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FAMILY RECIPE: Crispy Black Bass, Cantaloupe, Olives, Feta and Herbs
Ingredients:
1 fillet Bass, 2 lb, skin on
1 cup Extra Virgin Olive Oil

Cantaloupe Chimichurri:
Ingredients:
1 cup Cantaloupe, cubed
½ cup Olives, chopped
1 Jalapeño, chopped fine
2 tbsp Flat Leaf Parsley, chopped fine
2 tbsp Oregano, chopped fine
2 tbsp Chives, chopped fine
¼ cup Red Wine Vinegar
¼ cup Extra Virgin Olive Oil
½ cup Feta Cheese, cubed  
Pinch of Salt

Method of Preparation:
Combine all chimichurri ingredients. Set aside. In a pan sear the bass skin side down until crispy, turn over to flesh side for 30 seconds. Plate the bass skin side up and spoon the chimichurri over the fish.