Welcome to the Turtle Trail Kitchen
You followed the Turtle Trail across beaches, harbors, and quiet stretches of coast.
Now it’s time to cook the meals that brought each stop to life.
This cookbook brings together all twenty-one recipes from The Turtle Trail: 7 Stops, 21 Recipes in one place, organized by course so families can mix, match, and cook with confidence.
These recipes are written for real family kitchens.
They include clear ingredient amounts, thoughtful preparation steps, and space for kids to help while giving adults the guidance they expect.
Take your time. Cook together.
And remember what Shelly always says: slow food lasts longer.
STARTERS
Sunshine Citrus Crunch Cups
Yield: 4 small cups
Prep Time: 15 minutes
Adult Help: Citrus prep
Ingredients
2 medium navel oranges, peeled and segmented
1 cup finely shredded romaine lettuce or green cabbage
1/2 cup buttery crackers, lightly crushed
2 tablespoons citrus vinaigrette
Pinch kosher salt (optional)
Preparation
Peel and segment the oranges, removing membranes.
Place shredded greens in a bowl and season lightly if using salt.
Divide greens evenly among four cups.
Arrange orange segments on top.
Sprinkle with crushed crackers.
Drizzle lightly with vinaigrette just before serving.
Harbor Hummus Snack Boats
Yield: 4 servings
Prep Time: 10 minutes
Ingredients
1 cup hummus
1 cup carrot sticks
1 cup cucumber sticks
1 cup bell pepper strips
Southern Cornbread Bites
Yield: 18 to 24 mini bites
Prep Time: 10 minutes
Cook Time: 15 minutes
Adult Help: Oven use
Ingredients
1 cup cornbread mix
Ingredients listed on package
Cooking spray or oil
Preparation
Preheat oven according to package directions.
Mix batter gently until just combined.
Grease a mini muffin tin and fill cups three-quarters full.
Bake until golden and set. Cool slightly before serving.
Seaside Veggie Wrap Pinwheels
Yield: 16 pinwheels
Prep Time: 15 minutes
Adult Help: Knife work
Ingredients
2 large flour tortillas
1/2 cup cream cheese or hummus
1/2 cup shredded carrots
1 cup fresh spinach leaves
Preparation
Spread cream cheese or hummus evenly over tortillas.
Layer carrots and spinach evenly.
Roll tightly and slice into pinwheels.
Boardwalk Snack Mix Cups
Yield: 4 cups
Prep Time: 5 minutes
Ingredients
1 cup pretzels
1 cup cereal squares
1/2 cup dried fruit
Preparation
Combine all ingredients in a bowl.
Mix gently and portion into cups.
Fresh Picnic Pasta Cups
Yield: 4 cups
Prep Time: 15 minutes
Adult Help: Boiling pasta
Ingredients
2 cups cooked short pasta, cooled
1 cup cherry tomatoes, halved
1/2 cup diced cucumber
2 tablespoons Italian dressing
Preparation
Combine pasta, tomatoes, and cucumber in a bowl.
Toss lightly with dressing.
Chill briefly before serving.
Coastal Tomato Toast Bites
Yield: 4 servings
Prep Time: 10 minutes
Adult Help: Toasting bread
Ingredients
4 slices crusty bread, toasted
1 cup diced ripe tomatoes
1 tablespoon olive oil
Pinch kosher salt
Preparation
Spoon tomatoes onto toasted bread.
Drizzle lightly with olive oil.
Season with salt and serve immediately.
MAIN DISHES
Gentle Gulf Shrimp Bowls
Yield: 4 bowls
Prep Time: 15 minutes
Cook Time: 10 minutes
Adult Help: Stove use
Ingredients
1 pound large shrimp, peeled and deveined
2 cups cooked rice
1 cup cooked corn
1 cup sliced cucumber
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Preparation
Heat olive oil in a skillet over medium heat.
Season shrimp with salt and pepper.
Cook shrimp 2 to 3 minutes per side until pink and opaque.
Divide rice among bowls and top with shrimp, corn, and cucumber.
Dockside Fish Taco Bowls
Yield: 4 bowls
Prep Time: 15 minutes
Cook Time: 10 minutes
Adult Help: Stove use
Ingredients
1 pound cooked white fish, flaked
2 cups cooked rice
1 cup shredded cabbage
1 cup diced mango
Lime wedges (optional)
Preparation
Divide rice among bowls.
Top with fish, cabbage, and mango.
Serve with lime wedges if desired.
Coastal Chicken Rice Skillets
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Adult Help: Stove use
Ingredients
2 cups cooked chicken, diced
2 cups cooked rice
1 1/2 cups mixed vegetables
1 tablespoon olive oil
Salt and pepper to taste
Preparation
Heat olive oil in a skillet over medium heat.
Add chicken, rice, and vegetables.
Season lightly and heat until warmed through.
Calm Coast Baked Fish Plates
Yield: 4 plates
Prep Time: 10 minutes
Cook Time: 15 minutes
Adult Help: Oven use
Ingredients
1 pound white fish fillets
2 cups cooked rice or quinoa
1 1/2 cups steamed vegetables
Olive oil, salt, and pepper
Preparation
Bake fish at 400 degrees until flaky.
Divide grains among plates.
Top with fish and vegetables.
Island BBQ Chicken Bowls
Yield: 4 bowls
Prep Time: 10 minutes
Cook Time: 10 minutes
Adult Help: Stove use
Ingredients
2 cups cooked chicken tossed with BBQ sauce
2 cups cooked rice
1 cup corn
1 cup slaw mix
Preparation
Divide rice among bowls.
Add chicken, corn, and slaw.
Toss gently before serving.
Build-Your-Own Beach Wrap Plates
Yield: 4 servings
Prep Time: 10 minutes
Ingredients
4 tortillas
2 cups cooked chicken or beans
1 cup shredded lettuce
1 cup shredded cheese
Preparation
Lay out all ingredients.
Let each person build their own wrap.
Fold and serve.
Celebration Seafood Rice Plates
Yield: 4 plates
Prep Time: 10 minutes
Cook Time: 10 minutes
Adult Help: Stove use
Ingredients
1 1/2 pounds mixed cooked seafood
2 cups cooked rice
1 1/2 cups sauteed vegetables
Olive oil, salt, and pepper
Preparation
Warm seafood and vegetables gently.
Spoon rice onto plates.
Top with seafood mixture and serve.
DESSERTS
No-Bake Beach Berry Parfaits
Yield: 4 parfaits
Prep Time: 10 minutes
Ingredients
1 1/2 cups vanilla Greek yogurt
1 cup mixed berries
1/2 cup crushed graham crackers
1 tablespoon honey (optional)
Preparation
Layer yogurt, berries, and crumbs in cups.
Repeat layers and serve.
Cool Key Lime Harbor Cups
Yield: 4 cups
Prep Time: 5 minutes
Ingredients
1 1/2 cups lime-flavored yogurt
1/2 cup graham cracker crumbs
Preparation
Spoon yogurt into cups and sprinkle with crumbs.
Honey Oat Beach Crumbles
Yield: 4 servings
Prep Time: 5 minutes
Ingredients
1 cup fresh fruit
1/2 cup rolled oats
1 tablespoon honey
Preparation
Layer fruit and oats.
Drizzle lightly with honey.
Vanilla Berry Sand Cups
Yield: 4 cups
Prep Time: 5 minutes
Ingredients
1 1/2 cups vanilla yogurt
1 cup berries
Preparation
Layer yogurt and berries. Chill briefly.
Frozen Banana Pop Bites
Yield: 16 bites
Prep Time: 10 minutes
Freeze Time: 30 minutes
Ingredients
2 bananas, sliced
1/2 cup yogurt or melted chocolate
Preparation
Dip banana slices, place on tray, and freeze until firm.
Chilled Coconut Fruit Bowls
Yield: 4 bowls
Prep Time: 5 minutes
Ingredients
1 1/2 cups coconut yogurt
1 cup fresh fruit
Preparation
Spoon yogurt into bowls.
Top with fruit and chill.
Sunset Citrus Yogurt Cups
Yield: 4 cups
Prep Time: 5 minutes
Ingredients
1 1/2 cups vanilla yogurt
1 cup orange segments
Preparation
Layer yogurt and citrus. Serve chilled.
Final Note
The Turtle Trail may have ended, but your kitchen adventures don’t have to.
Cook together. Try new combinations.
And keep caring for the coast.
— Chef Pescado Pete & Shelly the Sea Turtle