CHILDREN'S RECIPE:  Pineapple Stuffing Muffins

Ingredients:  
½ cup Butter
½ cup Sugar
4 Eggs
2 cups Pineapple, peeled and puréed coarsely
5 slices High Fiber White Bread, cubed
Whipped Cream to garnish
Strawberries, sliced; to garnish

Method of Preparation:  
Preheat Oven to 350F. In a bowl, over a pot of boiling water, mix butter and sugar until it starts to melt. Add eggs one at a time. Fold in pineapple and bread. Bake in 4 oz ramekins or muffin tins for 15- 20 minutes. Allow to cool slightly and serve. Garnish with whipped cream and strawberries.

FAMILY RECIPE: Shrimp Skewers with Compressed Pineapple
1 Pineapple, cubed
Pinches of Maldon Salt, Black Pepper
1 Lime, zest
1 tbsp Extra Virgin Olive Oil
1 Lime, juice of
Red Pepper Flakes to infuse oil and to garnish
8 Shrimp, peeled, deveined and cooked
¼ cup Watercress Leaves
¼ cup Cilantro Leaves, chopped
3 tbsp Jalapeno Peppers, sliced thin
¼ cup Carrots, julienned

Method of Preparation:
Combine a little bit of olive oil, sea salt, black pepper, lime zest and pineapple. Place in plastic bag to vacuum seal. Combine red pepper flakes and lime juice to olive oil, dip shrimp in chili lime oil. Arrange shrimp on skewers with pineapple cubes. Grill on medium heat until shrimp are finished cooking and pineapple is marked. Mix watercress, cilantro, jalapeno, carrot, salt and pepper and drizzle with chili lime oil. Place skewers over salad and garnish with red pepper flakes.