Recipes

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

Easy to assemble, this vegan soup makes a great first course during cauliflower season. Photo by Jenna Alexander. Serves 6-8 Ingredients 1 large cauliflower 1 medium potato, peeled and chopped 3 cups vegetable stock 3 bay leaves 2 medium leeks, washed, chopped 1 medium carrot, diced 1 tablespoon coconut oil 2 cups unsweetened coconut milk Sea salt and pepper to taste 1 cup microgreens Instructions Boil cauliflower, potato, vegetable stock and bay leaves for 25 minutes. Sauté

For a hot breakfast any day of the week, here’s a simple pancake recipe that comes together almost as quickly as your morning smoothie! Photo by Amy Robb. Makes 6-8 pancakes Ingredients 2 medium bananas 2 whole eggs 1/2 cup gluten-free rolled oats* 1/2 teaspoon baking powder 2 pinches salt Instructions In a blender container or with a stick blender, blend all ingredients together until smooth. Allow to stand 10 minutes to thicken slightly before cooking. Heat skillet on mediu

For a hardy brunch or breakfast-for-dinner recipe, make this veggie-forward hash featuring superstars of the winter season, turnips and kohlrabi. Whether you grow your own or pick up some at the farmers’ market, save the leafy tops of each vegetable for this one-pan dish. Photo by Sara Schober. Serves 2 Ingredients 1 pint Hakurei turnips with tops 1 medium purple or green kohlrabi with top 2 tablespoons olive oil 1 small yellow onion, finely diced 2 cloves garlic, minced 1 ta

Many recipes for jam recommend adding pectin to some of the sugar prior to adding to the fruit. This whole fruit jam uses less sugar than conventional jelly, so you can add pectin directly into the cooked fruit. Photo by Stefanie Keeler. Makes 3 half-pints Ingredients 1-½ pounds strawberries, washed and trimmed 1 cup basil (20 grams) Remove leaves from stems and chop. Reserve stems. 1-½ pounds (680 grams) organic sugar 1 tablespoon plus 1¾ teaspoons (17 grams) rapid set citru

Coconut milk balances the bite of Thai chili peppers in this dinner entrée. Photo by Stefanie Keeler. Serves 4-6 Ingredients 1 large onion Oil for stir frying 3 tablespoons red curry paste 2 (13.5-ounce) cans coconut milk 1-1/2 pounds boneless, skinless chicken breasts, cut into ½-inch strips 10 sprigs Thai basil 4 Thai chilies, halved 1/4 cup fish sauce 10 kaffir lime leaves 3 cups mixed vegetables, such as broccoli, carrots, zucchini or bell pepper, cut into small pieces Co

Originally from the Poon Yu village in Guangdong, China, my grandmother, Ngan Hoi Lee, and the Chinese side of my family later moved to Hong Kong. When I was a child, my grandma used to make these potstickers for our family, and when she lived with us, we would sit around the table and fill potstickers, freezing large batches to cook up later. (Our family would tease each other about who made the prettiest potstickers.) At every visit to my grandmother's home after I was grow

We like to eat shrimp during Lunar New Year because of its symbolic meaning of happiness, laughter and good fortune. The word shrimp in Chinese is “xia,” which sounds similar to the word for laughter, “xiao.” Eating seafood is an important part of Lunar New Year celebrations because seafood symbolizes abundance, prosperity and renewal. Photo by Melissa Marcarelli. Makes 15 Ingredients 1 packet spring roll wrappers ½ pound shrimp, deveined, cleaned ⅛ teaspoon salt ⅛ teaspoon s

Find more recipes using seasonal ingredients at Fresh from Florida . 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, toppe

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)

Sweet and spicy, this cocktail is perfect for an early spring happy hour. Photo by Justin Snavely . Makes 1 cocktail Ingredients For strawberry basil simple syrup 1 cup water 1 cup demerara sugar 2 cups strawberries, finely chopped 7 basil leaves For cocktail 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 To make simple syrup: Bring water and sugar to a quick boil but d

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