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Recipes by Danielle M. Gleason MSM, CHE, CSC, Servsafe Certified Instructor/Proctor

Looking for the perfect snack to serve at your Derby party? Look no further! Whether you’re craving a mouthwatering baked dip, wanting a twist on a classic veggie dish, interested in stepping up your pasta salad game or hankering for a savory shrimp dish, Sullivan’s Chef Danielle Gleason has you covered! Check out four of her simple, savory recipes here.

Baked Artichoke Cheese Dip
You’ll need:
– 4 oz. cream cheese, softened
– 2 oz. sour cream
– 2 cups shredded parmesan and asiago cheese
– 1 tsp. Dijon mustard
– ½ tsp. Worcestershire sauce
– 1 can, rinsed, artichoke quarters
– 1 loaf of French bread (optional)
– 1 box of crackers of choice (optional)

1. With a spoon, blend together all wet ingredients, cheeses and artichoke quarters.
2. Spread mixture in a lightly greased loaf pan.
3. Bake at 350 degrees for 20 – 25 minutes, or until bubbly and golden brown on top.
4. Prepare bread or crackers to serve with your dip. Cut French bread into ½ inch slices and toast or grill.

Broccoli with toasted pecans and Lemon
You’ll need:
– 3 broccoli crowns
– 1 orange (zest + juice)
– 2-3 tbsp. olive oil
– ½ cup toasted chopped pecans

– Blanch broccoli in boiling water for 3 minutes.
– Drain and toss broccoli with 2 – 3 tablespoons of olive oil, fresh orange juice, zest and toasted pecans.
– Season to taste. Spiced, smoked and other flavored pecans work well with this recipe.

Pasta Salad with Roasted Tomatoes and Ricotta (or Cottage Cheese)
You’ll need:
– 1 lb. pasta of choice
– 3 cups grape or cherry tomatoes
– ¼ cup olive oil
– ¼ cup balsamic vinegar (optional)
– 12 basil leaves, chopped
– 1 bunch of Italian parsley, chopped
– 8 oz. ricotta cheese or cottage cheese
– Fresh grated parmesan cheese, if available

– Preheat oven to 450 degrees.
– Toss cherry tomatoes with olive oil, vinegar and a pinch of salt. Place on lined sheet tray.
– Bake until skin pops and tomatoes have a bit of caramelization.
– While tomatoes are cooking, cook pasta according to directions on box.
– When tomatoes are finished, immediately toss with pasta, add basil and parsley (saving a little for garnish before service) and salt and pepper to taste.
– Finish with dollops of ricotta cheese over the top, a bit of fresh grated parmesan cheese and remaining herbs.

Marinated Shrimp with Lemon and Dill
You’ll need:
– 24 ea. Medium size shrimp with tail on (pre-cooked or raw)
– 1 tbsp. of dill
– ¼ cup lemon juice
– 2-3 tbsp. olive oil
– Salt and pepper to taste
– Skewers (optional)

Instructions (Choose Version 1 or Version 2):
Version 1
– Place pre-cooked shrimp with tail on in bowl, toss with all ingredients.
– Season with salt and pepper to taste. (This recipe can be easily adjusted for personal taste, more or less oil or lemon juice, herbs of choice: basil, parsley, chives.)
Version 2
– Soak raw shrimp with tail on in mixture of all ingredients. Let marinate for 30 – 60 min.
– Drain shrimp & place on skewers if available. Grill or bake until done.
– If no skewers are available, drain shrimp from marinade and sauté shrimp in small amount of fresh oil until opaque.

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