Category: Luncheon Recipes

INGREDIENTS
5 cups seeded watermelon, coarsely chopped (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk
3 tbsp shallot, finely chopped
1 1/2 tbsp peeled fresh ginger, finely chopped
1 tbsp garlic, finely chopped
1 1/2 tbsp olive oil
1 small hot green chili, such as Thai or Serrano, finely chopped (including seeds)
2 tbsp fresh lime juice, or to taste
3/4 tsp salt, or to taste

Great for spicing up dinner parties or pair with salad for a yummy lunch.

Purée the watermelon in a blender until smooth, and transfer the liquid to a bowl. Discard 1 or 2 outer leaves of lemongrass, smash it and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.
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INGREDIENTS:
1 1/3 cups zucchini, grated
1 tsp coarse kosher salt
1/2 cup green onions, thinly sliced
3 tbsp fresh dill, chopped
3 tbsp fresh mint, chopped
2 garlic cloves, minced
1 tsp lemon zest, finely grated
1 cup Panko breadcrumbs
1 large egg, beaten
1 cup coarsely grated feta cheese
Canola Oil (for frying)
Plain Greek-style yogurt

Featured in Amarillo Magazine’s Oct 2013 issue

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Hours

Open Weekdays: 11:00am - 2:00pm

Sat & Sun: Closed

*Closed on bank holidays

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Phone: 806.352.2590

Email: info@thepan-handlers.com

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