Pancakes & Shrimp

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.

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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.

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.