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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.

An easy to make dish that goes perfectly with your favorite vegetables, this is also great with tempeh. Photo by Amy Robb. Serves 4 Ingredients 1 tablespoon tamari sauce 1 tablespoon toasted sesame oil 2 teaspoons mirin 1 teaspoon garlic powder or 2 garlic cloves, finely minced 1/4 cup vegetable oil 1 tablespoon rice vinegar 1 pound extra-firm tofu, pressed and cut into 1-½-inch pieces 1 medium zucchini, sliced in thin rounds 1 medium red pepper, cut into small chunks 1/2 pound mushrooms, stems removed 1/4 cup toasted sesame seeds Instructions Whisk all marinade ingredients together in a small bowl. Alternate tofu and vegetables on skewers. Brush marinade on vegetables and tofu while grilling, then finish with toasted sesame seeds.

This raw veggie-forward dish is packed with fresh seasonal flavors and is easy to make for weeknight dinners. Photo by Amy Robb. Serves 4 Ingredients For the cherry tomato tapenade 2 cups diced cherry tomatoes 1 cup diced green onions 1/4 cup minced fresh basil 2 tablespoons olive oil 1 tablespoon agave 1 teaspoon garlic, minced Salt and pepper to taste For the alfredo sauce 2 cups cashews, soaked 1 teaspoon garlic powder 1-1/2 teaspoons onion powder 1 teaspoon olive oil 1 teaspoon agave Pinch nutmeg Salt to taste 1/4 cup water 4 zucchini Fresh basil, chopped Pine nuts, chopped Instructions To make cherry tomato tapenade : Toss all ingredients together and marinate them in the dehydrator at 115° for 20 minutes. To make alfredo sauce: Blend all ingredients together until smooth and creamy. Taste and adjust seasoning if necessary. To serve : Cut zucchini into noodles using a spiralizer. Toss with two tablespoons of alfredo sauce and warm in the dehydrator set at 115° for 10 minutes. Remove from dehydrator and top with cherry tomato tapenade, basil and chopped pine nuts. Serve finished zoodles alongside a green salad tossed with your favorite vinaigrette.

Slice and toast leftover bread for an easy snack or as a side dish at breakfast. Photo by Amanda Lenhardt. Makes 2 loaves Ingredients 1-1/2 cups all-purpose unbleached flour 1-1/2 cups whole-wheat pastry flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon pink Himalayan salt 1/2 teaspoon garlic powder 1 tablespoon parsley, finely chopped 2 tablespoons fresh rosemary, finely minced 3 large organic eggs 2 tablespoons organic milk 1/2 cup plain, organic Greek yogurt 1/2 cup organic olive oil 2-1/4 cups organic zucchini, shredded and squeezed 1/4 cup organic scallions, finely chopped Instructions Preheat oven to 350°. Spray 2 (9- by 5-inch) loaf pans with coconut oil cooking spray. In a medium bowl, mix flours, baking soda, baking powder, salt, parsley, garlic powder and rosemary until well combined, then set aside. In a larger bowl, add eggs, milk, yogurt and olive oil; mix until thoroughly combined. Add zucchini and scallions and mix until incorporated. Carefully stir in flour mixture until just combined. Don’t over mix. Divide batter evenly between loaf pans. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean. Let cool in loaf pan for 10 minutes, then carefully remove from pans and place on a cooling rack. Slice and serve warm with whipped butter.

This dish is easy to assemble and works with a variety of vegetables, so you can adapt it to what’s in season at the market. Photo by Amy Robb. Serves 4 Ingredients 1-1/2 pounds potatoes (Yukon Gold or small red potatoes) 1-1/2 pounds triggerfish fillets 1/2 pound Prosciutto di Parma, sliced thin 1 pound asparagus, ends trimmed 2 zucchini, sliced in rounds 1 pound cherry tomatoes 2 cloves garlic, minced 2 tablespoons fresh basil, chopped 2 tablespoons fresh oregano, chopped Olive oil Salt and pepper Lemon Instructions Preheat oven to 425°. Toss the potatoes in olive oil and par roast for about 30 minutes, turning halfway. While potatoes are cooking, wrap each triggerfish fillet in a slice of prosciutto and drizzle olive oil over each fillet. Heat some oil in a pan and sear fillets for 5 minutes on each side. Set aside. When potatoes are done, toss together with asparagus, zucchini, cherry tomatoes, garlic, basil and oregano in olive oil to coat. Season lightly with salt and pepper. Place in a baking dish and layer fish fillets on top. Reduce oven to 400° and roast for 20 minutes, until fish is flaky. To serve, squeeze lemon over the top.

The longer you marinate the shrimp, the more flavor they will take on (overnight is best, but a minimum of 3 hours will get you there). Photo by Sara Schober. Serves 6-8 Traditional aguachile uses raw shrimp in the form of a quick ceviche, marinated with chili peppers, lime and salt. This dish boosts the base with sweet vidalia onions, garlic, lime juice and loads of fresh herbs to create a bright, citrusy chilled shrimp salad that works for any occasion. Ingredients 2 pounds shrimp, peeled and deveined, size 21/25 1 cup lime juice Salt and pepper, to taste Splash of olive or coconut oil 2 poblano peppers 1 jalapeño or datil pepper, depending on your spice tolerance 1/2 medium sweet onion, chopped 6 to 8 whole cloves garlic, peeled 1-1/2 cups lime juice 2 bunches cilantro with stems 1/4 cup mint leaves, plucked 1/4 cup fresh arugula Cucumber seeds 1 tablespoon salt 1 tablespoon pepper 2 teaspoons cumin Dash of sugar 1 cup ice 1 red onion, sliced thin and softened with a dash of sugar, salt and cider vinegar 1 cucumber, deseeded and diced (reserve seeds for aguachile base) Instructions To prepare the shrimp : Cook shrimp in salted boiling water until just cooked through, about 5 minutes. Strain immediately and transfer the shrimp to an ice bath. Once shrimp have cooled, remove them from the ice bath and slice each shrimp down the center (running from head to tail). Toss in a large bowl with lime juice and a splash of olive or coconut oil as you work your way through the batch. To make the aguachile base : In a food processor or with an immersion blender puree all ingredients together. To assemble : Transfer the shrimp to the aguachile base. Add red onion and cucumber. Let shrimp chill, fully submerged in the base, for at least 3 hours, stirring every hour or so to make sure the marinade is evenly distributed. Serve over crispy corn tostadas or in soft tortilla shells as tacos, over griddled polenta cakes or as a salad topped with shaved radishes, quick pickled veggies, shredded cabbage and crumbled queso fresco. Aguachile Shrimp keep 3 to 4 days in the fridge, and the base can be prepared a day or two in advance.

These savory dumplings make for a simple weekend project with crowd-pleasing effects. The added bonus? A versatile grapefruit dipping sauce! Photo by Miya Kusumoto. Makes 25 dumplings Ingredients For dumpling wrappers 3/4 cup all-purpose flour 1/3 cup water For filling 1/2 pound shrimp, peeled and chopped 1/4 pound ground pork 1 tablespoon soy sauce 1 green onion, chopped 1 teaspoon chopped cilantro 1 garlic clove, minced 1 teaspoon grated fresh ginger 1/2 teaspoon sesame oil Additional peeled shrimp for topping, optional For dipping sauce 1 grapefruit 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 garlic clove, chopped 1 green onion, chopped Instructions To make dumpling wrappers : In a large bowl, mix flour and water until combined and uniform. Turn onto a well-floured board and knead for 5 – 6 minutes. Roll dough into a 10-inch cylinder and cut in half. Wrap loosely in plastic wrap and let rest for 20 minutes. After resting, take one half out of the plastic and roll into a 10-inch cylinder. Cut into small pieces and using a rolling pin, roll each intoa 3-½-inch circle. Repeat for the other half of dough. While working, cover the dough in plastic wrap in order to prevent it from drying out. There should be 25 dumpling wrappers. To assemble and cook dumplings: Combine chopped shrimp, ground pork, soy sauce, green onion, cilantro, garlic, ginger and sesame oil in a bowl and mix. Using a small spoon, place a small spoonful into the center of each dumpling wrapper. Fold in half and press the edges to seal. Set a bamboo or metal steamer over boiling water at medium heat. Line dumplings up in the steamer and place one shrimp, if using, on top of each dumpling. Steam for 5 to 7 minutes until cooked. To make dipping sauce: Squeeze the juice from grapefruit into a small bowl. Stir in soy sauce, red wine vinegar, garlic and green onion and mix to combine.

For a delicious Southern take on the traditional Shrimp Roll, add a little heat with tabasco. Photo by Jesse Brantman. Makes 3 cups Ingredients 1 pound medium sized shrimp, peeled and deveined 1 lemon 1 bay leaf 3 tablespoons celery, small diced 2 tablespoons fennel, small diced 1 tablespoon shallot, small diced 1/3 cup plus 1 tablespoon mayonnaise 1 teaspoon Worcestershire sauce 3/4 teaspoon tabasco 1/2 teaspoon lemon zest 1/2 teaspoon lemon juice 1/2 teaspoon celery seed 1/2 teaspoon minced chives 1/2 teaspoon minced parsley 1/4 teaspoon kosher salt 6 soft rolls or hotdog buns 1 head butterhead, romaine or bibb lettuce Instructions In a medium sized pot add 2 quarts of water, bay leaf and 1 lemon cut in half and squeezed into the water. Bring the water to a simmer. Add in the shrimp and poach over medium heat until cooked through, about 2 minutes. Remove the shrimp and place in an ice water bath to stop them from cooking further. Drain shrimp and dice into small, bite size pieces. In a bowl add diced shrimp and the remaining ingredients. Mix until combined. To assemble, stuff each roll with a few leaves of lettuce and about 1/2 cup of the shrimp salad. Garnish with chives and serve with your favorite potato chips.

How to Grill a Steak Aside from proper seasoning, the most important contributor to stellar flavor in grilled steaks is the Maillard reaction. Kosher or sea salt is a must. How to Grill Whole Fish Red snapper, striped bass, vermillion snapper, bronzino and trout are great fish for grilling whole. How to Grill Cauliflower Steaks Slow cooking over medium heat results in golden brown and delicious crispy edges. Pizza on the Grill Here’s a way to get crispy, perfectly charred pizza without leaving the backyard. Fire up the grill for a make-your-own-pizza party. Grilled Whole Okra This is a simple side dish, perfect if you are put-off by the sliminess of okra when prepared other ways.