Ingredients:
5 Bruschetta Toast, Prepared
5 Tbsp Cheese & Prosciutto Spread, see recipe below
2 oz Asparagus, cooked & sliced ¼”
2 Tbsp Chive and Lemon Vinaigrette, see recipe below
5 pieces Lemon Zest

Cheese & Prosciutto Spread
1/4 Cup Ricotta Cheese
1 1/3 oz Cream Cheese, Room Temperature
1 1/3 oz Mascarpone Cheese
1/4 Cup Prosciutto, Diced 1/8”
1/4 tsp Garlic Puree
1/2 Tbsp Lemon Juice
Pinch of Salt & Pepper

Chive & Lemon Vinaigrette
1 1/2 Tbsp Karo Corn Syrup
4 Tbsp Lemon Juice
1 Tbsp Chives, chopped
3/4 Cup Vegetable Oil
Pinch Salt & Pepper

To Make the vinaigrette:
1. In a food processor, blend the corn syrup and the lemon juice for 1 minutes.
2. Turn blender on high speed and slowly pour vegetable oil through the top of the blender until fully incorporated.
3. Add Chives and blend for 2 seconds. Set aside for assembly.

To make the cheese spread:
1. In small mixer, mix the ricotta cheese and cream cheese, on speed 2 for 4 – 5 minutes or until smooth.
2. Add the mascarpone cheese, garlic puree, and prosciutto and mix for another 1 – 2 minutes. Set aside for assembly.

To assemble the bruschetta:
1. Par cook toast in the oven for 1 minute @ 525° or until golden brown.
2. Place 1 tablespoon of the cheese and prosciutto spread on each piece of toast.
3. Melt the cheese on the bruschetta in a 525° oven for 2 ½ minutes or until golden brown. Place onto your serving platter.
4. In a small mixing bowl mix the sliced asparagus and 1 tablespoon of lemon vinaigrette, lemon zest and season with salt and pepper.
5. Place on top of each bruschetta toast – piling high and neat.
6. Drizzle 1 tablespoon of lemon vinaigrette around and on top of the toast.

Ingredients:
4 each Chicken Scallopine, thinly pounded
2 Tbsp Olive Oil
4 Tbsp Fresh Herb Bread Crumbs, prep
4 Tbsp Parmesan Cheese, grated
2 Tbsp Butter
12 oz Angel Hair Portion, cooked al dente
2 Tbsp Parmesan Cheese, grated
1/2 Cup Artichokes quartered, split in ½
1 Cup Chicken Sauce, see recipe below
2 Tbsp Roasted Garlic, chopped
1/2 Cup Tomatoes, diced
2 tsp Fresh Rosemary, finely chopped 1/16”
1 Tbsp Basil, chopped
1 Tbsp Parsley, chopped
2 Tbsp Butter
1/2 Lemon, freshly squeezed juice

Chicken Sauce:
2/3 Tbsp Olive Oil
3 Tbsp Onion, finely diced
1 Tbsp Garlic Puree
2/3 Tbsp Flour
1/2 Cup White Wine
4 Cups Chicken Broth

Chicken Sauce instructions:
1. Place stock pot on low-med heat and heat oil and onions and sweat for 3 minutes or until soft.
2. Add garlic puree and sweat without browning for approximately 2 minutes.
3. Add wine and let reduce by half.
4. Take flour and 1/4 cup of chicken broth and mix together. Reserve and add once sauce has come to a boil.
5. Add remaining chicken broth and bring up to a boil, then add flour mixture and simmer for an additional 5 minutes.
6. Season with salt and pepper to taste.

Cooking Instructions:

1. Dredge the Chicken Scallopine in the Fresh Herb Bread Crumbs and Parmesan Cheese on all sides.
2. On a 400° griddle, add Olive Oil and sear the chicken on one side and cook for approximately 2-3 minutes until golden brown, turn over and cook for another 2-3 minutes until golden brown.
3. In 10” sauté pan, heat the Butter. While the butter is heating slowly, toss with pasta and Parmesan Cheese. Place in the center of your serving plate.
4. In a 10” sauté pan, heat the Chicken Sauce, Roasted Garlic, Diced Tomatoes, Artichokes, Basil, Parsley, Finely Chopped Rosemary, Butter, and Lemon Juice for approximately 2 minutes or until the sauce thickens and heats the vegetables.
5. Pour most of the sauce around the chicken and pasta and top the chicken with the remaining vegetables and sauce

Kennedi is 3-years-old and has been diagnosed with Trisomy 21. Kennedi likes the Mickey Mouse Club, Elmo, macaroni and cheese twists. In May her wish will be granted when she
goes to a Florida theme park! Kennedi asked Make-A-Wish to send her to the theme park because she loves Mickey.

Come into our restaurants now until June 27 to support children like Kennedi and look for more Make-A-Wish stories throughout the program!

Ingredients:
4 – 6 oz. Pieces of Mahi Mahi
1 tsp Salt & Pepper
Fresh Herb Vinaigrette, recipe follows
1 oz. Olive Oil
8 – 26/30 Shrimp
2 Tbsp Butter
8 oz Sugar Snap Peas, cut in half
6 oz Radishes, sliced 1/16″
4 oz Roasted Red Onions, diced
2 Tbsp Basil, fresh chopped
2 Tbsp Parsley, freshly chopped
16 oz. Orzo, cooked to al dente
3 Tbsp Parmesan

Citrus & Herb Vinaigrette
3 Garlic Cloves
1/3 Cup Yellow Onion, 1/2″ diced
1 Tbsp Dijon Mustard
2/3 Cup Orange Juice
1/3 Cup Lemon Juice
1/2 Tbsp Dried Oregano
1/3 tsp Freshly Cracked Pepper
1/3 Tbsp Kosher Salt
1 oz. Fresh Basil, sliced
1 tsp Red Pepper Flakes
2/3 Cup Olive Oil

Place all ingredients in the blender except the Olive Oil. Blend for approximately 10 to 15 seconds then slowly incorporate the Olive Oil while all the ingredients are blending together to emulsify the vinaigrette.

Cooking Instructions:
1. Gently coat the Mahi Mahi with the Citrus & Herb Vinaigrette (2 Tbsp on each piece) and season with salt and pepper.

2. Clean the grill and lightly oil the grates. Cook the Mahi, for approximately 4 minutes, flip and cook for an additional 4 minutes or until internal temperature of 145 degrees.

3. Place fish on an angle with half of the fish resting on the orzo mixture.

4. While Mahi is cooking, in a 12” sauté pan, heat the olive oil for 30 seconds or until the pan is hot. Then add the shrimp and cook for approximately 30 seconds to a minute until a light golden brown color is achieved. Turn the shrimp over, and continue to cook for an additional 30 seconds or until shrimp is cooked.

5. Turn off burner add 3 Tbsp of the citrus & fresh herb vinaigrette. Place cooked shrimp on top of Mahi.

6. In a 10” sauté pan heat the butter with sugar snap peas, thinly sliced radishes, roasted red onions, basil and parsley, and cook for 30 seconds.

7. Add the orzo and continue to cook for an addition 45 seconds or until mixture is hot, finish with Parmesan. Place on your serving platter.

8. Lightly drizzle the citrus & fresh herb vinaigrette over the top of the Mahi and around the plate.

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