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.

Flatbread & Shrimp

CHILDREN’S RECIPE: Chickpea Roasted Tomato Purée with Grilled Flatbread
Grilled Flatbread:
Ingredients:
1 cup Warm Water 100F
½ oz Dry Yeast
2 cups Flour
1 tsp Sugar
1 tsp Salt
2 oz Olive Oil

Method of Preparation:
Mix the water and yeast together until diluted. Then add the flour, sugar, salt, and olive oil in to a mixing bowl. Mix for 4 minutes. Let rise for 20 minutes. Roll the dough out and rub with olive oil and place on grill. Grill both sides cross hatching making an “X” from the grill marks. You can buy pita bread or pizza dough ready to go.

Chickpea Roasted Tomato Purée:

Ingredients:
½ cup Olive Oil
6 Tomatoes, halved
2 cloves Garlic, chopped
4 sprigs Thyme, leaves
Salt, pepper to taste
1 can Chickpeas
½ cup Almonds
1 tsp Smoked Paprika
1 tsp Cumin
1 tbsp Sea Salt
1 cup Arugula
½ Lemon, halved and roasted

Method of Preparation:
First roast the tomatoes. Cut the tomatoes in half and toss with olive oil, garlic, thyme, salt and pepper. Put on a sheet pan. Roast at 350F for 10-15 minutes. Let cool. In a food processor put the chickpeas, almonds, half of the tomatoes, seasoning, sea salt and blend until smooth.  Place on plate, top with some chopped roasted tomatoes and a slice of Grilled Flatbread. Serve with arugula and drizzle with juice of the roasted lemon.

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FAMILY RECIPE: Grilled Shrimp with Chickpea Flatbread
Ingredients:
8 U/15 Shrimp
2 tsp Curry Powder
1 tsp Smoked Paprika
Sea Salt to taste
2 tbsp Olive Oil
1 cup Arugula
½ Lemon, halved and roasted
Grilled Flat Bread, from children’s recipe
Chickpea Roasted Tomato Purée, from children’s recipe
Roasted Tomatoes, sliced; from children’s recipe

Method of Preparation:
Mix seasoning and shrimp. You may grill shrimp or in a hot pan, roast no more than 2 minutes per side. Spread the Chickpea Roasted Tomato Purée over Grilled Flatbread with remaining chopped roasted tomatoes and shrimp. Top with arugula and drizzle with juice of the roasted lemon.

Soup & Scallops

CHILDREN’S RECIPE: Butternut Squash Soup with Croutons and Apples
Ingredients:
2 tbsp Olive Oil
1 cup Onions, diced
1 tbsp Ginger, sliced
3 cups Butternut Squash, diced
2 cups Milk or Heavy Cream
1 cup Water
1 Apple, diced; for garnish
Croutons for garnish

Method of Preparation:
Sauté onion and ginger in olive oil. Add squash and roast until squash is tender. Add cream and water simmer for 15-20 minutes until totally soft. Purée in blender until smooth. Place apples and croutons in bowl and pour soup over to serve.

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FAMILY RECIPE: Scallops with Butternut Squash Risotto
Ingredients:
3 tbsp Olive Oil
½ cup Onions, diced fine
2 cup Arborio Rice
1 cup White Wine
2 qts Chicken Stock
2 cups Butternut Squash Purée, from children’s recipe
3 tbsp Pumpkin Seeds, toasted; to garnish
2 tbsp Olive Oil
6 Scallop Salt to taste

Method of Preparation:
In a hot pan add 2 tbs of oil, lightly salt the scallops. When pan is hot, place scallops in pan. Cook until brown on one side, turn and continue cooking for 1-2 minutes.

To make risotto; sweat onion in olive oil until soft. Add rice and slightly toast. Add wine and simmer until dry. Gradually add stock while constantly stirring until rice is al dente. Finish by folding in the squash purée. Top with scallops and garnish with toasted pumpkin seeds.