Recipes

Ingredients Graham Cracker Crust 3 tablespoons Florida sugar 2 cups graham crackers, crushed to fine crumb ½ cup unsalted butter, melted Key Lime Tart Filling ½ cup fresh squeezed or bottled Florida Key lime juice 3 teaspoons fresh citrus zest (lime, orange, grapefruit, tangerine) 1 (14-ounce) can sweetened condensed milk 4 large Florida egg yolks Florida Strawberry Topping 2 cups Florida strawberries, topped and sliced thin (plus extra if needed) ½ cup orange marmalade ¼ cup

This hearty vegan soup can also be made as a pescatarian dish with the addition of shrimp. Photo by Amanda Rosenblatt. Serves 8-10 Ingredients For spice blend 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dried crushed thyme leaves 4 bay leaves 5 sprigs fresh thyme 1 tablespoon smoked paprika 2 teaspoons sweet paprika 1 tablespoon dried oregano 2 teaspoons sea salt or to taste ¼ teaspoon cayenne pepper powder For stew ¼ cup extra virgin olive oil 3 tablesp

This twist on a classic dessert starts with a crust made with ginger snap cookies instead of the more traditional graham crackers. Photo by Nick Hogan. Ingredients For homemade whipped topping ½ cup cold water 2 teaspoons unflavored gelatin 2-¼ cups heavy whipping cream ¼ cup powdered sugar, sifted 3-¼ teaspoons vanilla extract For pie 1-½ cups crushed ginger snaps ¼ cup butter, melted 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1-½ ta

Top this gluten-free appetizer with pomegranate arils, goat cheese and pecans. Photo by Cole LoCurto. Serves 12 Ingredients 2 large, narrow sweet potatoes, peeled (about 3” in diameter) 2 tablespoons avocado or olive oil Sea salt and freshly ground black pepper ¼ cup finely chopped pecans 4 ounces soft goat cheese ¼ cup pomegranate arils 2 tablespoons raw honey Fresh rosemary leaves and flaky sea salt, for garnish Instructions Preheat oven to 425°. Slice sweet potatoes into ¼

A sprinkling of Chili Cheese Fritos on top gives this dish a spicy crunch. Photo by Sara Schober. Serves 6 Ingredients 1 pound pasta 4 tablespoons butter 1/2 cup flour 1 quart half and half 1 pint milk 2 tablespoons Italian seasoning 2 tablespoons onion powder 2 tablespoons garlic powder 1 teaspoon each salt and pepper 1 pound white Cheddar cheese, shredded (set aside 1/2 cup) 1/2 (9.75-ounce) bag Chili Cheese Fritos, crushed 1 cup fine bread crumbs 1/2 cup chopped parsley In

Easy to double for a crowd, this is an incredibly versatile dessert that can change according to seasonal fruit. Use blueberries in the summer or apples with cinnamon in the fall. Photo by Wesley Parsons. Serves 6-8 Ingredients For the dough 2-1/2 cups plus 1-1/2 teaspoons bread flour 1/4 cup granulated sugar 1-1/2 teaspoons kosher salt 1-1/2 teaspoons instant yeast 1/2 cup whole milk 1/2 teaspoon vanilla extract (optional, if you’re not using a vanilla bean for the topping)

Makes 1 cocktail Ingredients 1 lime wedge Sugar and Tajín for rim 1-1/2 ounces tequila 1/2 ounce orange liqueur 3/4 ounce lime juice 1/2 ounce Strawberry Basil Syrup Ice Instructions Run lime wedge around edge of glass. Combine sugar and Tajín in shallow bowl, then dip the edge of the glass in sugar-Tajín mixture. Add remaining ingredients to cocktail shaker and shake 15 seconds. Strain over fresh ice inprepared glass.

Chef Scotty Schwartz is a master of seasonal Southern Brunch. Vary this crowd-pleasing dish by using seasonal fruit, like blueberries or peaches, in the sauce throughout the year. Photo by Muriel Silva. Serves 8-10 Ingredients 1 (24-inch) baguette 6 large eggs 3 cups whole milk 1/2 teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 1 cup packed brown sugar 1 cup pecans (about 3 ounces) 1/4 cup plus 1 teaspoon unsalted butter 1/4 teaspoon salt For strawberry syrup 1 cup

This cocktail gets its sweetness from roasted strawberry Prosecco jam, made locally by 1748 Bakehouse. Photo by Nick Hogan. Makes 1 cocktail Ingredients 1-1/2 ounces Minke gin (or a similar, less juniper-forward gin) 1/2 ounce St. George Bruto Americano (Campari would be a good substitute) 3/4 ounce lemon juice 1 tablespoon 1748 Bakehouse roasted strawberry Prosecco jam 1 egg white 6 drops Peychaud’s bitters, for garnish About this recipe The 1748 Sour is a great example of h

Pavlova is a meringue dessert that was created in honor of the famous Russian ballerina Anna Pavlova while she was on tour in Australia and New Zealand. Photo by Amanda Lenhardt. Serves 6-8 Ingredients For the pavlova 6 egg whites 1/4 teaspoon cream of tartar 1/2 teaspoon salt 1 cup granulated sugar 1 cup confectioners' sugar For the citrus and strawberry topping 1 pint strawberries, quartered 1 tangerine, zested then segmented 1/2 cup kumquats, thinly sliced 5 mint leaves, t

From the carrot family, fennel has a similar flavor to sweet anise and is a delicious addition to soups or salads. Photo by Amy Robb. Serves 4 Ingredients 1 large fennel bulb, chopped 1 large onion, chopped 2 large carrots, chopped 2 celery ribs, chopped 4-5 garlic cloves, minced 1 tablespoon extra virgin olive oil, avocado oil or coconut oil 32 ounces stock (organic, store bought or homemade) sea salt and black pepper to taste 1 bunch parsley, chopped Instructions If you pur

The cooked squash is so creamy on its own that there’s no need for milk or milk alternatives in this vegan soup. Photo by Sara Schober. Serves 6-8 Ingredients 1 (3-pound) butternut squash, peeled 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 1 tablespoon fresh sage, chopped 1 teaspoon fresh rosemary, chopped 2 cloves garlic, minced 1 tablespoon fresh ginger 4 cups vegetable broth Salt and freshly ground black pepper Chopped parsley for garnish Instructio

Charred broccoli provides a smoky contrast to sweet mandarins, while a honey-miso vinaigrette brings everything together.

Crispy chickpea fritters studded with roasted winter squash make a satisfying main or side dish.

A warming, citrus-forward stew that celebrates Florida's winter bounty. Brown lentils and tender greens are brightened by fresh lemon, while earthy cumin and smoked paprika create depth.

Here's a list of local food you'll find in season throughout the year in Northeast Florida.

A refreshing low-alcohol spritzer that layers delicate vermouth and sherry with bright citrus and strawberry notes. Photo by Amanda Rosenblatt. Makes 1 cocktail Ingredients 2 strawberries 1 ounce sweet vermouth 1 ounce Lustau Fino Sherry ½ ounce Ritual Aperitif Alternative 1- ½ ounces grapefruit soda (such as Jarritos, Ting, or Squirt) 1 -½ ounces prosecco Lemon and orange peel, for garnish Instructions Muddle the strawberries in a mixing glass. Add the sweet vermouth, Lustau

A balanced non-alcoholic aperitif that combines herbal amaro notes with bright black currant and warming ginger. Photo by Amanda Rosenblatt. Makes 1 cocktail Ingredients 1-½ ounces Ritual Agave Alternative  ½ ounce The Pathfinder Amaro ½ ounce Monin Black Currant and Ginger Syrup ½ ounce lemon juice 2 to 3 dashes All The Bitter Non-Alcoholic Aromatic Bitters Fresh mint and dehydrated citrus, to garnish Instructions Shake all ingredients in a cocktail shaker with ice. Strain i

A sophisticated non-alcoholic whiskey cocktail that balances bright blackberry and tart lemon for an elegant sipper. Photo by Cole LoCurto. Makes 1 cocktail Ingredients 1-½ ounces NA whiskey ½ ounce blackberry puree ½ ounce simple syrup ¾ ounce lemon juice Lemon wheel and blackberry, for garnish Instructions Add all ingredients to a shaker and shake well. Strain into a rocks glass with a gentleman's cube. Garnish with a lemon wheel and a blackberry.

Dark and moist, with chewy currants, these are flavored with cinnamon, clove, ginger and rich molasses. They are so versatile – cut them in bars or triangles. Not too sweet, so you could even eat them for breakfast (we won’t tell!). Photo by Amy Robb. Makes 2 dozen Ingredients 2-1/4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground ginger 1-1/2 teaspoons ground cinnamon 1-1/2 teaspoons ground cloves 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1 cup lig