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Vegan options can be used as substitutes for many animal-based ingredients. More and more people are interested in plant-based and vegan diets for environmental, health,animal welfare or religious reasons. Many newcomers, however, are often intimidated by the thought of making the switch, wondering how they will get protein or whether baking is even a possibility. In reality, there are a plethora of healthy vegan options that allow for substitutions of many animal-based ingredients. To get you started, here are some foods to add to a vegan or vegetarian diet that provide easy and tasty substitutions for ingredients commonly found at almost any grocery store. ********** Flax Seeds High in omega-3, great for digestion and healthy skin. Uses : Replace eggs in baked goods or pancakes or as a binder in veggie burgers. Substitute one tablespoon ground flax seed plus three tablespoons of water for one egg. Chia Seeds Great source of protein and fiber, these seeds have more calcium than milk and more iron than spinach. Uses : The serving size is about two tablespoons. Great addition to oatmeal or smoothies. Also use to make Chia Pudding. As a binder, it can be used as an egg substitute or the base for a pudding-type dessert. Nutritional Yeast A byproduct of molasses, nutritional yeast is packed with B vitamins. Animal products are the main source of B vitamins, and since our bodies don’t store this vitamin, it is important to eat. Uses : Nutty and cheesy in flavor, these flakes can be sprinkled and incorporated into soups, smashed potatoes, veggie burgers and popcorn. Jackfruit A large fruit grown in tropical locales, jackfruit is best purchased pre-processed, as the fruit can be up to 120 pounds each. You can find jackfruit at most health food stores. Uses : Like pulled pork in texture, it is great as a meat substitute in tacos, stews and sloppy joes. Tempeh Made from legumes that have been fermented and formed into a firm patty. Because it’s fermented, tempeh is rich in probiotics. While often made with soybeans, there are also options for soy-free tempeh. Gainesville’s The Tempeh Shop and Arto Moro Tempeh are local companies making tempeh out of different beans, including black-eyed peas, adzuki beans and black beans. Uses : Great as a meat substitute, tempeh takes on the flavors of marinades extremely well. Legumes Beans are a must for any plant-based diet since they pack a nutritional punch. When paired with rice, they create a complete protein. Uses : Legumes represent the main source of protein in many countries around the world. Use in place of meat in soups, stews and burgers or meatloaf. Avocados Full of heart-healthy monounsaturated fat and omega-3s, rich in potassium and fiber as well as Vitamins C, E and K. They’re great for your skin, hair and nails. Uses : Add to salads or smoothies. Great as a replacement for butter on toast or mayonnaise on sandwiches. Try it in avocado chocolate mousse, as a replacement for heavy cream. Coconut Oil Contains fats that increase the good HDL cholesterol in your body. It is also easier to digest than other fats. Uses : Replacement for animal fats or butter and is great for high heat cooking. Oat Milk Like traditional oatmeal, this non-dairy milk substitute can help keep cholesterol levels in check. And like cows’ milk, oat milk offers calcium. Uses : Replacement for dairy milk when baking or as a complement to a bowl of cereal, a smoothie or a cup of coffee. Nuts and nut butters Good source of protein and fiber; helps to lower blood LDL cholesterol. Uses : A great non-dairy milk alternative; nuts and nut butters can provide the fat for baked goods. Add to smoothies or use as a thickener in a sauce. Eaten in small quantities, mixed nuts – cashews,almonds, pistachios, etc. – make a great snack.

Serve as an appetizer or over rice as an entree. Photo by Wesley Parsons. Serves 6-8 Ingredients 1 pound okra 1/2 teaspoon crushed cumin seeds 2 pinches asafoetida 1/4 teaspoon kosher salt 1 teaspoon turmeric 5 tablespoons ground salted pistachios (almost powder) 1 teaspoon mango powder 1/2 teaspoon red chili powder 1 teaspoon coriander powder 1 teaspoon garam masala 3 teaspoons freshly ground ginger root 1/4 to 1 teaspoon green chili finely chopped, seeds removed (optional) 4 tablespoons sunflower oil 2 to 3 tablespoons water Instructions Wash and dry the okra. Remove ends and make a small vertical cut, being careful not to cut all the way through. Mix all the dry ingredients, add the ground ginger and chopped green chili (if using). Mix well. Gently open the okra and fill with spice mixture. Add sunflower oil to a pan over medium heat. Place the okra in the pan and cook for 2 minutes. Stir okra gently to prevent from burning. Add water, cover and cook about 7 to 8 minutes. Remove from heat and serve.

This hearty dish is sure to keep you going from lunch until dinner! Photo by Amy Robb. Serves 4 Ingredients 2 tablespoons olive oil 2 cloves garlic, minced 1 small onion, chopped 1 medium eggplant, cut into large cubes 3 medium carrots, cut into rounds 3 medium red potatoes, cut into 3/4-inch cubes 1 tablespoon basil, chopped 1 tablespoon oregano, chopped Salt and pepper to taste Splash apple cider vinegar Instructions Heat oil in large frying pan. Add garlic and onions and saute five minutes. Add eggplant, carrots and potatoes and cook, stirring occasionally to keep from sticking, for 10 to 15 minutes. Add basil, oregano, salt, pepper and splash apple cider vinegar and cook covered, another 10 minutes, stirring occasionally, until potatoes are cooked through.

A growing relationship in St. Johns County Tractor at Ben Wells Farm in St. Johns County. Photo by Amy Robb. St. Johns County has a rich history of agriculture thanks in part to the vision of Henry Flagler and Thomas Hastings. As Flagler was building the Ponce de Leon Hotel in St. Augustine in the 1880s, he knew that providing food for his patrons would be an essential component of a successful operation. That is where his cousin, Hastings, came into the picture. He was known in the family for having a green thumb and came to Florida to start Prairie Gardens, approximately 1,600 acres of fruits and vegetables, for Flagler’s enterprise. This garden attracted other farmers and grew into the town of Hastings. After successfully growing onions, strawberries and other crops, local farmers heard through the grapevine that Irish potatoes were a high-value crop, and the winter climate of Florida could be ideal for potato production. That proved to be the case, then and now. As an agricultural county, St. Johns has great diversity in its crop production for both financial and best practices reasons. While potatoes are still grown for chip and table stock uses (Hastings is known as the Potato Capital of Florida), the county’s farmers have expanded their crop profiles to include other plant families. In addition to potatoes, local farmers rotate their crops with legumes and grasses in other seasons. Crop rotation reduces the need for pest management because bugs, bacteria and other pests tend to attack plants in the same family. Farms in St. Johns County extend beyond Hastings, into Elkton and parts of St. Augustine as well. Local growers produce cabbage, corn, snap beans, cauliflower, broccoli, lettuce, bok choy, peppers, cut flowers, sod, citrus, hay, honey and more. Some of these crops stay in the county, while others travel across the country, and farms actively produce something valuable every month of the year. For long-term survival, local consumers can help support our agricultural community by being aware of what is seasonally available and where to buy it. As a fellow resident, you can help in other ways too. Stay involved with your county government to be aware of projects or policies that could affect your agricultural neighbors. Your voice has an impact. I regularly join the farming community to talk to our county leaders about ways to support local agriculture. In a very thoughtful and productive chat with the St. Johns County Board of County Commissioners in 2024, we discussed the lack of an advisory committee specific to the voice of our farmers. We have committees for tourism, libraries, recreation and more. Why not agriculture? I was fortunate to be tasked by the SJC BOCC with creating this new advisory committee and helping the county ensure that our diverse commodities and crops are fairly represented. We are in the process of presenting a formal request and initiating the appointment process this summer. Stay tuned! I firmly believe it is critical for our residents to show support for agriculture. St. Johns County is growing at a rapid speed and is projected to expand to over 493,900 people within a decade, according to a 2024 report by the University of Florida Bureau of Economic and Business Research. We all feel the impacts of growth and development, but as more people move to our beautiful coastal community, that means more food to provide for our restaurants, schools, grocery stores and markets. How will we continue to support the slow food movement and keep our produce fresh and affordable if we push our farmers out? There is nothing wrong with buying artichokes from California or peaches from Georgia, and it is truly a fun experience to enjoy produce from other states. But if we lose our own agricultural presence, our food will be more expensive and have a shorter shelf life due to a longer commute. Right now, we can take pride in saying our growers supply the potatoes for chips at the grocery stores. Our friends are selling honey and homemade bread at the farmers’ markets and our local farmers cultivate green beans for our Thanksgiving meals. There is so much local agriculture to appreciate. Stay involved. Stay in the loop. The team in the Office of Intergovernmental Affairs is proactively looking for ways to support St. Johns County farmers. Our objective is to grow our relationship with the agricultural community to gather a bountiful harvest of communication and proactive strategies. ********** EVELYN ‘PRISSY’ FLETCHER Prissy is a lecturer at the University of Florida / IFAS College of Agricultural and Life Sciences where she teaches soil science courses for undergraduate students. She is also an agricultural policy analyst for St. Johns County where she creates policies and practices that encourages and financially supports local food systems from the farm to the table. As a native Floridian, Prissy grew up in a rural, agricultural area, and continues to educate and advocate for Florida farmers in the classroom and in the community.

These baked treats capture the essence of summertime picnics. Photo by Tanner Boyles. Makes 12 muffins Ingredients For the streusel ¼ cup granulated sugar ¼ cup brown sugar 1 teaspoon ground cardamom ½ teaspoon ground ginger 6 tablespoons unsalted butter, melted ¾ cup all-purpose flour   For the muffins 1-½ cups flour ¾ teaspoon salt ½ teaspoon baking soda ¼ cup sugar ¾ cup light brown sugar ½ teaspoon cardamom 2 eggs, well beaten ½ cup oil or melted butter ½ teaspoon vanilla 1-½ cups chopped peaches   Instructions To make streusel : In a medium bowl, add sugars, cardamom and ginger. Stir until well combined. Add the melted butter and stir until well combined. Add the flour and stir until well combined. Set streusel aside.   To make muffins : Preheat oven to 35 0° . Lightly grease muffin tins or use paper cups.   In a large mixing bowl, combine flour, salt, baking soda, sugars and cardamom. Make a well in the center and add eggs, oil or butter and vanilla. Stir just until dry ingredients are moistened. Stir in peaches. Fill muffin tins about ½ full. Divide streusel topping between the muffins. Bake for 25-30 minutes until toothpick comes out clean.

Many county and municipal parks, like Johansen Park in Atlantic Beach, have picnic tables for al fresco dining. Photo by Tanner Boyles. To dine al fresco during summer in Northeast Florida requires a bit of survival mentality. Along with the heat, humidity and the possibility of rain, there are mosquitoes, ants, no-see-ums and other conditions that make eating outdoors an adventure. Don’t let weather or insects discourage you, especially considering the vast selection of outdoor public spaces located in many neighborhoods around our region. Duval County has one of the largest, most diverse and unique urban park systems in the nation with over 400 parks and recreational sites within the county limits. St. Johns, Clay and Nassau counties also have impressive offerings, including many with covered pavilions and grills, ideal for picnics and barbecues. Looking for a new outdoor spot to host your next gathering? Visit your county’s official website for park listings. To get your creative culinary juices flowing, check out these summer-friendly recipes by Chef Rosaria Cammarata, This Chick Can Cook . First Coast Shrimp Ceviche Easy to prepare, the shrimp “cook” and will turn opaque and pink as they marinate in the acidic lemon juice. Sweet Potato Salad Making this salad a day ahead allows the flavors of the dressing to meld with the other ingredients. Farro with Cantaloupe and Moringa This variation on tabouli features farro, an ancient whole wheat grain with a nutty flavor and chewy texture.

This variation on tabouli features farro, an ancient whole wheat grain with a nutty flavor and chewy texture. Moringa, also known as the “tree of life” or “miracle tree,” can be found at local markets and gardening centers. Photo by Tanner Boyles. Serves 4-6 Ingredients For the dressing 2 tablespoons fresh lemon juice 2 tablespoons extra virgin olive oil For the farro 1 cup farro 3 cups water or vegetable broth ½ tsp salt (optional) For the salad 1-½ cups diced cantaloupe 1 cup chopped fresh parsley ½ cup chopped fresh mint ½ cup packed fresh moringa leaves, roughly chopped 2-3 scallions, thinly sliced ¼ cup diced cucumber Salt and pepper to taste Instructions To make dressing : Whisk lemon juice and olive oil until well combined. To make farro : Add farro, water or broth and salt (if using) to a medium saucepan. Bring to a boil, then cover and simmer for 20-30 minutes until tender and farro has absorbed all the liquid. Cool completely. To make salad : In a large bowl, combine cooled farro with cantaloupe, parsley, mint, moringa, scallions and cucumber. Pour dressing over salad, toss gently together and season with salt and pepper. Chill for 30 minutes, then serve.

Making this salad a day ahead allows the flavors of the dressing to meld with the other ingredients. Photo by Tanner Boyles. Serves 6-8 Ingredients For the dressing ½ cup mayonnaise 2 tablespoons fresh lime juice (from 1-2 limes) 1 tablespoon grated fresh ginger 1 teaspoon lime zest (optional) ½ teaspoon salt ¼ teaspoon black pepper For the salad ½ cup golden raisins ¼ cup hot water 2 pounds sweet potatoes, peeled and diced into ½-inch cubes 1 cup finely diced celery (about 2-3 stalks) ¼ cup finely chopped fresh cilantro 2 scallions, thinly sliced (white and green parts) Salt and freshly ground black pepper to taste Instructions To make dressing: In a large bowl, whisk together mayonnaise, lime juice, ginger and lime zest (if using). Season with salt and pepper and set aside. In a small bowl, combine golden raisins with hot water. Let sit for at least 10 minutes, or until raisins are reconstituted. Drain well and set aside. Preheat oven to 400°. Place diced sweet potatoes on a baking sheet and bake until soft, 20-30 minutes. Remove from oven and cool completely. To make salad : When sweet potatoes are completely cool, add them to the bowl with the dressing. Add golden raisins, celery, cilantro and scallions. Gently fold all the ingredients together until everything is well combined and coated in the dressing. Taste and adjust seasoning. Cover the bowl and refrigerate salad for at least 1 hour before serving to allow the flavors to meld.

Easy to prepare, the shrimp “cook” and will turn opaque and pink as they marinate in the acidic lemon juice. Photo by Tanner Boyles. Serves 8 Ingredients 1 pound medium raw shrimp, peeled, deveined and sliced lengthwise ½ cup fresh lemon juice (or enough to cover shrimp) ¼ cup extra virgin olive oil ½ cup finely chopped fresh parsley ¼ cup finely diced yellow onion 1 small cucumber, finely diced 1 medium tomato, seeded and diced 1-2 datil peppers, seeded and minced (start with 1, or even half, as they are very hot) Salt and freshly ground black pepper to taste Tortilla chips or crisp lettuce cups, to serve Instructions Place shrimp in a medium non-reactive bowl (glass or ceramic). Pour lemon juice over the shrimp, ensuring they are completely submerged. If not, add a little more lemon juice. Cover and refrigerate for 3-24 hours. When shrimp are opaque, add olive oil, parsley, onion, cucumber, tomato and datil peppers to the bowl. Gently toss everything together. Season with salt and freshly ground black pepper to taste. Keep chilled until ready to eat. Serve chilled with tortilla chips or in crisp lettuce cups.

Filling gaps, breaking silos and working together Local farmers attend a workshop on USDA's Good Agricultural Practices led by Angela TenBroeck. Photos by Sindy Gonzalez. If you’re a burgeoning farmer or backyard grower, local maker or food enthusiast in Northeast Florida, chances are you’ve been part of familiar conversations that start a little like this: “How do I become a certified grower, where can I sell my food, what are the rules for growing in my yard? Can I have chickens or bees? Where can I get fruit trees? Where can I get compost? How can I get my soil tested?” And chances are, if you live in Duval County, you’ve been sent all over the city. Go to Eat Your Yard Jax for perennial trees, Man In Overalls if you want raised beds, Eartha’s Farm & Market for rental beds, Down to Earth Farms for small farm inspiration, Chandanko Farms for information on transforming your yard into a mini farm business or Standard Feed and Seed to get some chickens for your backyard coop. The experience may have left you feeling overwhelmed, not knowing where to start. What if you could go to one place to find all your answers? Now you can, thanks to a partnership between Blue Zones Project Jacksonville (BZP Jacksonville) and the Center for Sustainable Agriculture Excellence and Conservation (CSAEC). The Blue Zones Project is working to make the healthy choice the easy choice in Jacksonville through engaging people, places, policy and schools to transform our community. It is part of the national Blue Zones Project that draws on longevity research conducted by founder Dan Buettner. The initiative has identified nine commonalities between communities that live exceptionally long and/or happier lives. The “Power 9” is the guide to BZP’s work to make healthy choices easier and promote sustainable changes in the environment and social networks. Hayley Spring, public policy coordinator for BZP Jacksonville, believes farming and gardening utilize all of the Power 9 principles, like moving naturally; plant-oriented eating with more fruits, vegetables and legumes and less meat; and having a purpose. BZP believes supporting the local food system, starting with the farmer, will help Jacksonville be a healthier, happier community. The North Florida Farmers Consortium is a new initiative led by Angela TenBroeck, executive director of CSAEC, with support from BZP Jacksonville. “The goal of the Consortium is to create a formalized infrastructure that can support local growers by helping them coordinate activities, coordinate opportunities, plan out growing, network with one another and connect to resources,” says Spring. Spring believes the Consortium will help to inform and create policies that make Jacksonville’s local food system stronger. According to Spring, the BZP Jacksonville policy team was interested in supporting this work because policy affects every stage of the food system from production, processing, aggregating and distributing to retail, consumption and post-consumption. “Where we have noticed the main gap is both in food access in terms of food deserts and the lack of aggregation and distribution,” says Spring. “No one farmer can grow enough to satisfy larger contracts with institutions like Duval County Public Schools (DCPS). So how can we make sure that local farmers can grow what DCPS needs and that local food stays here in Duval?” TenBroeck, a fourth-generation farmer, addressed this question during the first of a series of training sessions for farmers, fishers, ranchers and producers. In May, BZP Jacksonville hosted TenBroeck to conduct a training of USDA Good Agricultural Practices (GAP). This voluntary food safety verification program, offered by the USDA as a way for growers and handlers to demonstrate their commitment to food safety through audits, helps to ensure they are using sound agricultural and food safety practices. The audits also enable producers to align with Food and Drug Administration regulations and demonstrate compliance with the Food Safety Modernization Act (FSMA) to buyers. Ensuring best practices is at the heart of CSAEC, founded by TenBroeck in 2013. The goal of this nonprofit is to develop and use best management practices in sustainable agriculture to assist farmers and future farmers. TenBroeck believes GAP certification will help increase market opportunities for small-scale farmers, making small-scale farming a lucrative business and keeping the food here in Jacksonville. Training is just one aspect of the Consortium. Another benefit is a membership program for growers, producers and advocates. The members directory aims to build connections amongst local food systems stakeholders and help the community connect to their local food system more easily. The Consortium also aims to centralize resources, whether you're looking to start a farm or trying to find a local food systems advocacy group. You’ll find descriptions, links and local contact information for groups like Black Church Food Security Network or The Duval Food Policy Council. Building a stronger food system by nurturing those who are growing the food is the heart of the Consortium. “There are many farmers working in silos. This platform will be a place for folks like Just Food Network and Eartha’s Farm & Market to put their information up on the site so people can connect to the resources they need," TenBroeck says. “This will give us the ability to bring it all together and help connect to one another.”

Along with a full bar, Fore Score Golf Tavern offers a variety of flat bread pizzas, wings, sandwiches and signature smash burgers. Photo by Cole LoCurto. If you feel like you’ve exhausted all the culinary options in your neighborhood, take heart. Given the size and ongoing development of Northeast Florida, there are bound to be a few overlooked and undiscovered markets, bars and restaurants that offer deliciously exciting experiences. We've found some dining offerings in emerging communities, and others slightly off the beaten path. Collectively, they offer new ingredients for your pantry, convenient carry out meals and exciting destinations for cocktails and cuisine. New to the Green Cove Springs dining scene, The Turmeric Kitchen is an informal setting where you can enjoy the distinctive flavors of authentic Indian cuisine. Conveniently housed in a former gas station on Highway 17, this is a come-as-you-are, casual experience offering traditional dishes prepared with modern culinary techniques. Dine in, take out, or just catch a game at the outdoor bar and patio. Fore Score Golf Tavern, located in the Palms at Gate Parkway center, appeals to golf enthusiasts and locals in pursuit of good times along with an elevated yet casual dining option. Eager to enhance your swing? Book a little time in one of their Full Swing golf simulators. Their bar menu is comprehensive, including flat bread pizzas, wings, a spectacular, three-tiered 12 martini tower, hot honey BLT sliders and signature smash burgers. Despite its remote location on State Road 13 in Orangedale, Woodpeckers Backyard BBQ is one of northeast Florida's premier destinations for barbecue. While brisket is their most popular offering, ribs run a close second. Set under a canopy of towering trees dripping with Spanish moss and a view of the St. Johns River, this place has the look, feel and flavor of authentic regional BBQ. With booming consumer interest in global flavors and a growing ethnic community, Romashka Euro Deli and Bakery has found its niche in St. Johns County on the fast-growing County Road 210 corridor. Their aisles overflow with foods imported from Russia, Ukraine and surrounding countries, including fresh and frozen ethnic specialties, jams, deli meats, marinated seafoods, cheeses, confectionery and more. For an even more extensive selection with primarily Asian specialties, head to RD International Market and Food Court on Beach Boulevard near Hogan Road. This market boasts the largest selection of fresh and frozen seafood in Jacksonville, an expansive range of fresh produce and aisles brimming with imported foods from around the world. Dine in or take out from their food court featuring Chinese, Thai, Lao and African cuisines as well as an on-premises Chinese bakery.

Kiara enjoys Address Coffee's sage blossom cold brew along with Bar Citra's caesar salad and cardamom bun. Photo by Cole LoCurto. ST. AUGUSTINE Kiara Nicolette, Endless Summer Realty I’m a local realtor and professional foodie and I love helping people find cool homes by the beach. I love St. Augustine for its mix of laid-back charm and vibrant local flavor. There’s always something happening, but it never feels rushed. Whether I’m riding my bike to the beach or grabbing coffee with friends, this place just feels like home. I love nothing more than coming home from a trip to my little beach town, I'd have it no other way! Coffee Address Coffee and Bar Citra , 3676 N Ponce De Leon Blvd, St. Augustine Sharing a space with Bar Citra, this is a coffee shop by day and a wine bar in the evening, serving brunch, pastries and quick bites. My favorite drink is the sage blossom cold brew. It’s smooth, slightly floral and offers just the right kick to start my day. Breakfast Sunday Gathering Table , 73 San Marco Ave, St. Augustine This café in the heart of uptown St. Augustine is great for breakfast and lunch, with patio and indoor seating. Housemade sourdough bread is the star of their menu. Try the eggs benedict and a warm cinnamon roll — it’s indulgent but so worth it. Lunch Crave , 135 King St B, St. Augustine Started as a food truck, this fast-casual restaurant serves up salads, wraps and smoothies at three brick-and-mortar locations. Select from one of the gourmet wraps and salads or create a custom meal. I always go for the chicken salad wrap. It’s fresh, flavorful and always hits the spot. Drinks/Happy Hour Boat Drinks , 123 San Marco Ave, St. Augustine Recently moved to San Marco Ave., Boat Drinks’ expanded space includes indoor and outdoor bars and a large covered patio, perfect for hanging out with friends and puppies alike. Their menu features frozen adult beverages, raw bar options and small bites. A must on a warm day, their margaritas are refreshing and bright, and they always nail a classic martini. Dinner Catch 27 , 40 Charlotte St, St. Augustine This cozy seafood restaurant is nestled in the historic district, and it’s worth the hunt for parking (check the parking garage first, a short walk from the restaurant). Fresh local seafood is their specialty, and the rich and creamy risotto is my favorite way to enjoy the daily catch. Emily's lunch spot in Riverside is Taqueria Cinco, and includes rajas, street corn and agua fresca. Photo by Cole LoCurto. RIVERSIDE & AVONDALE Emily Hall, Root Realty I’ve called Jacksonville home for over 15 years and I’m a passionate advocate for Jacksonville’s historic neighborhoods. I thrive on the charm, character and close-knit community of Riverside and Avondale. I’m especially drawn to the historic homes, scenic river views, vibrant parks and the thriving local food scene that make these districts truly special. Coffee Bold Bean Coffee Roasters , 869 Stockton St, Jacksonville This café in Riverside is the perfect place to start your day with an espresso or matcha drink prepared by the experts — Bold Bean has been roasting coffee since 2007 and they always have an interesting selection of coffees from around the world. My go-to beverage is the iced pistachio rose latte. Breakfast Brew Five Points , 1024 Park St., Jacksonville A mainstay in the Five Points business district, this coffee shop serves tacos all day and their pastry case is seasonally driven, such as peach kolaches in the summer. Their toast creations are super flavorful. My favorite is Don't Call It A Comeback Toast — goat cheese, pepper jelly (a little spicy!), arugula and local honey on housemade olive oil bread. Lunch Taqueria Cinco , 809 Lomax St, Jacksonville This cozy spot in Five Points is where I head for Mexican street food. I love the décor both indoors and on the backyard patio. If I stop by on Friday or Saturday, I’ll order the tacos al pastor. Otherwise the rajas with refried black beans, corn, potato, poblano, caramelized onion, cabbage, cilantro and queso fresco is the perfect pairing with esquites (Mexican street corn) and a strawberry lemonade agua fresca. Happy Hour Orsay , 3630 Park St, Jacksonville I love having the Southern version of a French bistro in Avondale. Orsay’s happy hour food and drink specials are a great way to unwind after a busy day. The cocktail that always has my name on it is the Hey Jealousy, featuring their house-infused cucumber gin, elderflower liqueur, Aperol and sparkling wine. Dinner Josephine , 3563 St Johns Ave, Jacksonville This Italian restaurant has been a great addition to the Avondale neighborhood. It’s such a fun and delicious dining experience. I recommend the sourdough focaccia, Caesar salad, Josephine rigatoni with Calabrian vodka sauce and a house negroni. Megan's mornings often include Urban Bean's homemade triple chocolate gluten-free donut and smoked salmon on an everything bagel. Photo by Amanda Rosenblatt. FLEMING ISLAND Megan Atkin, Entwine Real Estate I launched Entwine, a lifestyle and retail-focused commercial real estate company, to cultivate connection, creativity and collaborative opportunities. While I work in many cities across the Southeast, Fleming Island’s natural beauty offers families and professionals a nice blend of convenience and a relaxed "island" lifestyle that provides for a calming escape in a growing city. You are away from it all once you are on the "island" and there's something to be said for that in today's environment. Coffee/Breakfast The Urban Bean Coffeehouse & Café , 2023 Park Ave, Orange Park A husband-and-wife duo opened this local staple that offers breakfast, lunch and dinner with a wonderful wine list. It’s a great place to connect and have meetings on the patio. Their dessert case is filled with delicious treats and hard to resist! I love their homemade triple chocolate gluten-free donut and smoked salmon on an everything bagel. Lunch Saigon Wok , 1810 Town Center Blvd, Fleming Island If you love Vietnamese food, this place is not to be missed. Its no-frills atmosphere belies the flavorful authentic dishes from the kitchen. Everything from spring rolls and pho to stir fries and bun bowls, your taste buds will thank you. The combo bun bowl and lemongrass stir fry are always a hit, while the pho broth is memorable and comforting. Dinner Santioni’s Italian Ristorante , 3535 Highway 17, Fleming Island If you want a true Italian experience on Fleming Island, this is it. A reservation is recommended on Friday and Saturday nights, when you can dine while listening to live music. The menu is family-style, which will have you bringing home leftovers. From the pizzas to pastas and everything in between, a meal there is absolutely yummy. Happy Hour The Sunset Tiki Bar , 3108 U.S. 17, Fleming Island A hidden gem on the island located inside the Doctors Lake Marina, this is a great place to wind down, whether from a long day at work or on the water. This little tropical hut offers spectacular sunset views, live music, ice-cold beer, wine and tiki cocktails. Late Night Corks & Barrels , 1824 Town Center Blvd, Fleming Island Veteran-owned and operated, Corks & Barrels is a tasting-style wine and whiskey bar and lounge. The owner’s appreciation and extensive knowledge of regional whiskeys and wine is evident and their monthly rotating menu features regional wine and whiskey tastings, pairings and charcuterie boards. The laid-back, rustic atmosphere is a great place to catch up with friends, have a date night or enjoy a night cap on the island. Jen recommends happy hour at The Principal's Office Bar in Fernandina Beach. Photo by Stephanie Woods. FERNANDINA BEACH/AMELIA ISLAND Jen Edgington, Summer House Realty I’m a local realtor in Fernandina Beach who truly loves where she lives. When I’m not helping buyers and sellers find their dream homes on Amelia Island, I’m creating content that highlights the charm and beauty of this incredible place I call home. You can follow along on Instagram @ameliaislandlife. What I love most about our island is its small-town warmth, stunning architecture, rich natural surroundings, amazing food and of course our beautiful beaches. Breakfast Garden Street Bistro , 105 S 3rd St, Fernandina Beach Located in an old house in downtown Fernandina Beach, this is the spot for breakfast. I’m a sucker for a breakfast burrito or avocado toast but you can’t go wrong by exploring the menu. Top it off with bottomless mimosas on the weekend. Brunch Pogo’s Kitchen , 1408 Lewis St, Fernandina Beach This is the place to go for Sunday brunch. Located on the southern end of Amelia Island, the prices are reasonable and the food is amazing. A glass of complimentary champagne tops it all off. Make reservations for a seat out on the patio lined with lush vegetation and a soothing stream. Coffee Amelia Island Coffee, 207 Centre St, Fernandina Beach They have many different combinations to choose from and even some small bites. I am basic so my sugar free vanilla latte is my go-to unless I get a wild hair and get an iced chai latte on a steamy day. Located downtown on Centre Street, it’s the perfect stop before strolling the many stops downtown. Lunch Mezcal Spirit of Oaxaca , 302 Centre St, Fernandina Beach This is a must stop — the energy is contagious, and the authentic Mexican food is chef's kiss! My go-to meal is the carne con mole or the chicken chimichanga — so yummy. Try the ceviche of the day — it's always so pretty — while enjoying one of the handcrafted margaritas or mezcalitas. Happy Hour The Principal's Office Bar at Amelia Schoolhouse Inn , 914 Atlantic Ave, Fernandina Beach The first schoolhouse on Amelia Island has been reimagined into a 17-room inn with an upscale lobby bar known as the Principal's Office Bar. This will be the only time you want to be sent to the principal's office. The menu offers small bites and changes seasonally, but my current favorite is The Bee’s Knees. They have live music Thursday through Saturday. Dinner Burlingame , 20 South 5th St, Fernandina Beach This is a must try. The atmosphere is so quaint and cozy, with several dining options: at the bar, in the dining room or on the covered patio. My rule for a meal here: always order the short ribs if they’re on the menu. The oysters are a fan favorite, and be sure to include an order of Brussels sprouts. Dessert Lagniappe Restaurant , 4810 1st Coast Highway, Amelia Island Save room for dessert and try the peanut butter pie at Lagniappe. Consider yourself lucky if you snag a piece of this cold, creamy, peanut butter deliciousness. Go earlier in the evening and always ask if they have any, as quantities are limited. Ari's special order at Ellen's Kitchen includes bacon pancakes and orange juice. Photo by Lauren Titus. THE BEACHES Ari Pinto, Fluid Realty My background is in marketing and art. I began my real estate journey in August of 2023, and I am grateful to have been welcomed into such a great real estate family at Fluid. I firmly believe that success in real estate is a byproduct of your commitment to your clients and your community. I love the Beaches; there’s something special about the area. You can smell it in the air and you can see it in the colors at sunrise and sunset. The Beaches are home to so many unique people and places. Coffee Zap Cat Espresso Bar , 751 Atlantic Blvd, Atlantic Beach Start your morning off right with a slow, salty breeze and a perfect cup of coffee at Zap Cat. This cozy neighborhood spot blends minimalist style with seriously good brews — smooth, rich espresso, pour-overs done right and just the right amount of beach-town charm. Whether you're grabbing a cortado to go or sipping a matcha while chatting with locals outside, it’s the kind of place that makes you feel like a regular after one visit. Breakfast Ellen’s Kitchen , 241 3rd St, Neptune Beach Head to this no-frills diner for a classic breakfast with a menu that hits the spot every time. Go for the fluffy pancakes, grits done right and bacon that’s crispy enough to earn applause. The local crowd is part of the charm, and you’ll leave feeling full in all the best ways. Lunch Abstrakt Filipino Essence , 1500 Beach Blvd, Jacksonville Beach Head to Beach Blvd for something completely different at Abstrakt Filipino Essence, where Chef JoJo delivers bold, creative takes on traditional Filipino flavors. From perfectly crisp lumpia and turon to unexpected fusion dishes like pork belly sisig tacos, this is where street food meets art form. Happy Hour Casa Marina Hotel , 691 1st Street N, Jacksonville Beach Perched right on the dunes, the historic Casa Marina Hotel turns 100 this year. This iconic spot offers ocean views, classic cocktails and the kind of timeless glamour that makes every drink feel like a toast to the good life. Try the Hot Donna martini, featuring Bacardi dragonberry infused rum paired with fresh strawberry and citrus. Dinner Doro , 106 First St, Neptune Beach For a real showstopper of a meal, head to Doro. Thanks to Chef Chris Polidoro, it’s more than a restaurant: it’s an experience. Known for seasonal tasting menus and locally sourced ingredients, Doro walks the line between inventive and approachable with ease. Honestly, you couldn’t have a bad meal at Doro if you tried. Be sure to save room for the Doro-made sorbet of the day.