Recipes

This resembles the types of chutneys Chef Hari grew up with and differs from the sweet-savory fruit-and-nut version familiar to most Americans. Serve this as a dip with fritters or as a spread on sandwiches. Photo by Sara Schober. Makes about 2 cups Ingredients 2 tablespoons extra virgin olive oil ½ teaspoon whole cumin seeds 1 (½-inch) piece fresh ginger, minced 2 cloves garlic, minced 1 teaspoon ground cardamom 1 cup grated golden beets 1 cup grated red beets 2 green chilie

This super flavorful version of hummus uses some pretty non-traditional ingredients. Navy beans replace garbanzo beans for a more mild beany flavor and creamier texture. Some may even debate if that makes it more of a bean dip than a hummus, but it doesn’t really matter what you call it if it’s a hit. Photo by Cole LoCurto. Makes 2 cups Ingredients 2 beets 1 fennel bulb 1 whole head garlic 1 (15-ounce) can navy beans, drained 2 tablespoons tahini 1 teaspoon salt, divided 1 le

Lavender-infused vodka gives this Collins drink a refined flavor. Photo by Amy Robb. Makes 1 cocktail Ingredients For lavender-infused vodka 1 (750-ml) bottle vodka 1 bunch fresh lavender For the cocktail 2 ounces lavender-infused Stoli Gluten Free Vodka infused with fennel and red beet 1 ounce pressed lime 1 ounce simple syrup Lime peel, for garnish Instructions To make lavender_infused vodka: Pour 1 bottle vodka over a bunch of fresh lavender. Store in a dark and cool place

This colorful side dish, with Citrus-Herb Goat Cheese and Beet Top-Green Apple Gremolata, uses both roots and greens of the beet - what a delicious way to cut down on food waste! Photo by Kristen Penoyer. Serves 4 Ingredients For the beets 8 egg whites 2 pounds kosher salt 1 bunch fresh thyme, picked 2 pounds baby red or golden beets (tops reserved) For the citrus-herb goat cheese 1/2 cup fresh goat cheese, softened 1 tablespoon orange zest 1 teaspoon chives, chopped 1 teaspo

Use a mandoline slicer to quickly turn the carrots and beets into thin matchsticks for this salt-fermented kimchi. Photo by Jenna Alexander. Makes 1 quart Ingredients 4 cups filtered water 4 tablespoons salt 1 large red cabbage or Chinese cabbage 2-3 large carrots 1-2 beets 3-4 cloves garlic, minced 3-4 hot chilies or 3-4 tablespoons chili paste Quart Mason jar or a large crock About this recipe This recipe employs a traditional fermentation process using a salt brine to ferm

Oleo-saccharum is literally oily sugar. The sugar extracts the oil found in citrus peel and the resulting liquid makes a flavorful addition to cocktails. Photo by Sean Kelly Conway. Makes 1 cocktail Ingredients For orange peel oleo-saccharum 4 oranges 1 cup sugar For cocktail 1-1/2 ounces gin 1-1/2 ounces lemon juice 1/2 ounce orange juice 1 ounce orange peel oleo-saccharum 1/2 ounce elderflower liqueur About this recipe Learn to use all of an ingredient. Before juicing citru

If you love bourbon and if you love pickles, this cocktail with smoky salt on the rim will not disappoint. Photo by Nick Hogan. Makes 1 cocktail About this recipe As the name suggests, this cocktail is my love letter to the standard pickleback shot, which is simply 1 shooter of whiskey followed by a swig of pickle juice. This highball captures the flavor profile of the traditional pickleback, complemented by herbal green Chartreuse and saline-forward Manzanilla sherry. It als

Serves 4 Ingredients ½ Florida papaya, peeled and seeded 2 Florida oranges, peeled and segmented (plus slices of orange for garnish) 1 cup Florida sprouts or microgreens 2 tablespoons roasted Florida peanuts, chopped 1 tablespoon crunchy chili garlic oil ½ lime, juiced (plus wedges of lime for garnish) Sea salt and freshly ground black pepper, to taste Instructions Using a vegetable peeler, shave the peeled and seeded papaya into thin ribbons. Arrange the papaya ribbons and m

Peas have a short growing season during the cooler days of spring. If you don’t have any fresh peas on hand, organic frozen peas can be used as a substitute. Photo by Amy Robb. Makes 2 cups Ingredients 1/4 cup tahini 1 garlic clove 1 lemon, zest and juice 2 cups shelled, blanched shocked* peas (or use frozen and defrosted) 1 sprig mint 2 tablespoons Italian parsley, chopped 1/4 cup olive oil Black pepper and sea salt, to taste Instructions Puree tahini, garlic and lemon juice

Steak or a hearty fish like tuna can be substituted for lamb. For added crunch, top with toasted pistachios or candied pecans. Photo by Wesley Parsons. Serves 4 Ingredients 4 tablespoons salt 1 tablespoon black pepper Leaves pulled from 3 sprigs of fresh rosemary 8 lamb chops 2 tablespoons vegetable oil 2 blood oranges cut into ¼-inch round slices, peel removed* 2 avocados, halved and sliced 1/4 cup good olive oil 1 pound mixed baby kale, mizuna, arugula or other brassica fam

Take advantage of the local Brussels sprouts harvest and serve these mini cabbages as a side dish during the holiday season. Photo by Lexi Mire. Serves 6 Ingredients 1-1/2 pounds Brussels sprouts 1 pound applewood-smoked bacon (or your favorite bacon) 1/2 pound radishes, quartered 1/2 small yellow onion, thinly sliced 1 pint cherry tomatoes (washed and cut in half) 1/4 cup crumbled goat cheese Salt and pepper to taste Instructions Clean Brussels sprouts by washing and removin

A member of the cabbage family, Brussels sprouts are a delicious alternative ingredient when making traditional slaw salads. Horseradish adds a refreshing bite to this side dish. Photo by Lexi Mire. Serves 4-6 Ingredients For the dressing 1/2 cup mayonnaise 1 tablespoon horseradish 1 tablespoon Dijon mustard 1/4 cup apple cider vinegar Salt, pepper and sugar, to taste For the slaw 1 pound Brussels sprouts, cleaned and washed 1/2 pound carrots 1/4 pound radishes, sliced thin 1

Try this variation on oysters Rockefeller using locally grown onions and spinach and a bit of a kick from pepper jack cheese. Make the cream sauce the day before for easy assembly when ready to serve. Photo by Cole LoCurto. Makes 3 dozen Ingredients 3 dozen fresh oysters, shucked 1 cup pork belly or thick cut bacon, diced small ½ cup Vidalia onion, diced small 10 ounces fresh spinach, torn into small pieces 1 quart heavy cream 2 cups shredded pepper jack cheese 2 cups panko b

Perfect for potlucks and large gatherings, you can customize this easy dip by using different varieties of local smoked fish, like sheepshead or trout. Photo by Amanda Rosenblatt. Makes 1-1/2 quarts Ingredients 2 pounds smoked fish, skin and bones removed 1 roasted red pepper, diced 2 stalks celery, finely diced ½ bunch parsley, chopped 8 ounces cream cheese ¾ cup mayonnaise 3 lemons, juice and zest 1 tablespoon Texas Pete hot sauce 2 teaspoons paprika Salt and pepper, to tas

Datil peppers bring the heat to this chowder. (Be sure to wear kitchen gloves when dicing the fresh peppers.) Look for clams in juice at local fish markets. Photo by Amanda Rosenblatt. Serves 8-10 Ingredients ½ pound bacon 3 large onions, diced 3 green peppers, diced 4 stalks celery, diced 1 quart chopped clams, juice 1 (28-ounce) can crushed tomatoes Salt and pepper, to taste ½ (12-ounce) jar Minorcan Mike’s Datil Pepper Sauce ½ teaspoon dried thyme 2-3 fresh datil peppers,

This one-pot seafood stew is best served outdoors on a paper-lined picnic table, making it easier to eat the meal with your hands. Use your favorite seafood seasoning to customize the flavor of the dish.

Serves 4 Ingredients For the charred Florida tomato dressing 1 medium-sized Florida tomato, cored and quartered 1 teaspoon fresh garlic, chopped 1 teaspoon all-purpose seasoning blend (such as Everglades) ½ teaspoon smoked paprika ½ lemon, juiced ¼ cup olive oil ½ cup plain Greek yogurt 3 tablespoons quality vinegar (Champagne, white balsamic, etc.) 1 tablespoon fresh herbs (parsley, thyme, rosemary, etc.), chopped fine Sea salt and fresh ground pepper, to tast e For the crou

This creamy corn chowder, using coconut milk, freshly shucked corn, local produce and peanut butter, packs a sweet and spicy curry kick. Warm up the season with this hearty meal in a bowl. Photo by Sarah McCartan. Serves 6-8 Ingredients 2 tablespoons coconut oil 2 cloves garlic, chopped 1 bell pepper, chopped 1 spring (green) onion, chopped 2-1/2 cups coconut milk 2 sweet potatoes, peeled and sliced 2 cups corn (5 ears) 1 cup water 1 yellow squash, sliced 1 tomato, chopped 3/

Don't be nervous about using the tail meat and bones of a cow in any of your favorite stew recipes. Photo by Lexi Mire. Serves 8-12 About this recipe Obtaining offal and rare cuts to use in the kitchen at home can be a bit of a challenge. Although fewand far between, traditional butcher shops like Tillman’s Meat & Country Store on Old St. Augustine Road stock some conventional frozen offal, but the high-quality organic stuff can be harder still to find. According to Mike Stow

This soup is inspired by a cold soup served at the White Dog Café in Philadelphia. It is equally delicious served hot. It can be made as much as two days ahead of time. Photo by Amy Robb. Serves 6-8 Ingredients For the peanut pesto ½ cup unsalted peanuts, toasted 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh mint leaves 1 tablespoon chopped fresh cilantro leaves and stems For the soup 2 pounds sweet potatoes, peeled and diced 3 stalks lemongrass, outer