Recipes

farmers market quiche

rum, watermelon and shishito pepper cocktail

grilled eggplant sandwich

Sous vide allows you to maintain the freshness of the tuna while offering a diversity of ways to serve it, such as in salads, casseroles...

Light and flavorful, this salad is a great addition to a Sunday brunch or luncheon. photo by Maria Conover. Makes 4-8 servings Ingredients 2 pounds unpeeled, large raw Mayport shrimp (26/30 count) 4 quarts court bouillon or water, for poaching 6 ounces baby arugula For the vinaigrette Zest of 4 lemons (yellow only) 8 ripe kumquats, sliced in 1/8-inch-thick rounds, seeds removed 1/4 cup lemon juice 1/2 cup fruity extra-virgin olive oil 1/4 cup shallots, 1/8-inch dice 1/4 cup c

quinoa tabouli

eggplant, carrots, potatoes saute

peach streusel muffins

Picnic in the Park recipes

Farro with Cantaloupe and Moringa

Sweet Potato Salad

first coast shrimp ceviche

Perfect with your favorite vegetables, this is also great with tempeh.

This raw veggie-forward dish is packed with fresh seasonal flavors and is easy to make for weeknight dinners.

rosemary zucchini supper club

Prosciutto-Wrapped Triggerfish and Vegetables

aguachile shrimp

pork and shrimp dumplings

shrimp salad recipe

This makes a great topping for grilled chicken and fish or served on a toasted baguette with goat cheese. Photo by Wesley Parsons. Makes...