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.

Puree & Chicken Thighs

CHILDREN’S RECIPE: Baby Food
Ingredients:
Peaches
Water/Breast Milk to taste; check with your doctor about water in your area
Cinnamon, Nutmeg, Ginger or Sage to taste; as baby’s palate develops

Method of Preparation:
Rinse peaches and place in boiling water for 1-2 minutes. Place in an ice bath, peel and remove pit. Place in a food processor or blender and purée until smooth. You may add water or breast milk for desired consistency. May be stored in refrigerator or freezer. Cinnamon, nutmeg, ginger or sage may be added as baby progresses.

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FAMILY RECIPE: Chicken Thighs with Peaches, Farro, Swiss Chard, Sage and Honey
Ingredients:
6 Chicken Thighs
2 tbsp Vegetable Oil
Salt, Pepper to taste
1 tbsp Lemon Juice
1 tbsp Thyme
1 tbsp Butter
3 tbsp Blended Oil
2 cups Onions, julienned
½ cup Shiitake Mushrooms, sliced
3 cups Farro/Barley, boiled
½ cup Swiss Chard, sliced
2 tbsp Honey
1tbsp Sage, sliced
1 cup Almonds, toasted
2 cups Peaches, pitted and sliced
2 tbsp Sherry Vinegar

Method of Preparation:
Preheat oven to 400F. Season the skin of the thighs with salt and pepper and add the vegetable oil to a hot sauté pan. Next place the chicken thighs skin side down into pan and place in the oven. Cook 10 to 12 minutes or until fully cooked. Remove the pan from the oven and add the lemon juice, thyme, and butter to the pan. Next, flip the chicken thighs and let rest until ready to serve.

In a hot pan, add oil, then onions and cook until soft. Add mushrooms, swiss chard, and honey. Then sprinkle sage, toasted almonds and add peaches. Cook until peaches are tender. Serve with the chicken thighs.