CHILDREN’S RECIPE: Yogurt and Blueberry Pancakes
Ingredients:
2 cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
2 cups Greek Yogurt
1 Egg
1 cup Milk
6 tbsp Butter
1 cup Blueberries
Butter, Syrup to garnish
Method of Preparation:
Mix dry ingredients. In a separate bowl, mix yogurt, egg and milk. Add to dry ingredients and gently combine. Melt butter on a hot griddle/pan over medium heat and ladle pancake batter onto hot butter. When bubbles form, arrange blueberries in the pancakes. Once edges begin to brown, flip. Cook an additional minute and serve with butter and choice of syrup.
FAMILY RECIPE: Seared Spiced Shrimp with Tzatziki Sauce and Greek Salad
Seared Spiced Shrimp:
Ingredients:
16 Shrimp, peeled and deveined
2 tbsp Olive Oil
1 clove Garlic, chopped
½ tsp Dry Oregano
½ tsp Paprika
½ tsp Thyme, chopped
Salt, Pepper to taste
½ Lemon, juice of
Method of Preparation:
Combine all ingredients in a mixing bowl and toss to combine. Arrange shrimp on a baking sheet and bake at 350F for 15 minutes. Plate, drizzle with pan oil, serve with Tzatziki Sauce and Greek Salad.
Tzatziki Sauce:
Ingredients:
¾ cup Cucumber, peeled and seeded
1 clove Garlic, sliced
1 tbsp Kosher Salt
2 cups Greek Yogurt, strained
2 tbsp Dill, chopped
½ Lemon, juice of
¼ tsp Cracked Black Pepper
Method of Preparation:
Purée cucumber, garlic and salt in a food processor. Strain and save the liquid. Strain yogurt in a cloth napkin or kitchen towel to remove excess liquid. In a mixing bowl combine yogurt and cucumber mixture add some of the cucumber liquid, dill, lemon juice and pepper. Adjust seasoning if needed.
Greek Salad:
Ingredients:
2 Roma Tomatoes, 1” diced
1 Cucumber, 1” diced
½ Red Onion, ½” diced
½ cup Kalamata Olives, pitted and sliced
3 tbsp Extra Virgin Olive Oil
1 Lemon, juice of
2 tbsp Dill, chopped
2 tbsp Parsley, chopped
2 tbsp Oregano, chopped
Salt, Pepper to taste
Method of Preparation:
Toss all ingredients in a large mixing bowl. Adjust seasoning if needed.