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.

Pasta & Caprese Salad

CHILDREN'S RECIPE: Angel Hair with Tomato and Cilantro
Ingredients:
1 lb Angel Hair Pasta
2 cup Tomatoes, diced
3 tbsp Butter
Pinch of Cilantro, chopped
Pinch of Salt, Pepper
Pinch of Parmesan Cheese, grated

Method of Preparation:
Cook pasta in salted water. In a medium saucepot, add butter, tomatoes, cilantro, salt and pepper. Allow tomatoes to cook for a minute. Toss in pasta and cheese. Serve in bowls.

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FAMILY RECIPE: Panko Crusted Tomato with Burrata and Aged Balsamic
Ingredients:
2 Red Tomatoes, sliced
2 Yellow Tomatoes, sliced
Pinch of Salt, Pepper
3 tbsp Canola Oil for Pan Searing
1 ball Burrata Cheese
1 cup Flour
1 Egg
1 cup Panko Bread Crumb
3 tbsp Basil Pesto
Micro Arugula to garnish
1 tbsp Extra Virgin Olive Oil
2 tbsp Aged Balsamic

Method of Preparation:
Arrange sliced tomatoes on plates and season with salt and pepper. Bread with flour, egg and bread crumbs. Heat canola oil in a sauté pan, until medium hot. Carefully sauté tomatoes on both sides until golden brown. To serve, spread basil pesto on plate. Stack fried tomatoes with burrata cheese and top with micro arugula that is dressed with olive oil; finish plate with drizzle of aged balsamic.