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This makes a great topping for grilled chicken and fish or served on a toasted baguette with goat cheese. Photo by Wesley Parsons. Makes 4 cups Ingredients 1 medium yellow zucchini 4 small zucchini 3 medium pattypan squash 1/4 cup vegetable or canola oil 1 small yellow onion, julienned 1 clove garlic, thinly sliced 2 teaspoons ground coriander 1/2 cup white wine 2 tablespoons apple cider vinegar 3 tablespoons sugar Zest of 1 lemon Marigold petals, optional 3 tablespoons parsley 3 tablespoons olive oil Salt to taste Instructions Thinly slice squash and zucchini on a mandoline. Sprinkle a little salt and sugar on them so that they start to “cure.” This will help them cook and sweat evenly in the next steps. Add vegetable or canola oil to a large frying pan and slowly sweat the onions and garlic on low heat until translucent but still with texture, about 5 minutes. Add coriander and sprinkle a little salt on top of the vegetables to season and help with the sweating process. Add sliced squash and continue to sweat, gently folding vegetables together. Cook for about 5 minutes until vegetables are cooked, but still retain some texture. Using a slotted spoon, remove the vegetables from the pan and place in a large bowl or on a sheet pan. Place in refrigerator to cool until completely chilled. Add white wine, apple cider vinegar and sugar to the reserved cooking liquid in the pan and stir to combine. Heat the mixture until liquid is reduced by a little over one-half and it reaches a nappe consistency (with the liquid just lightly coating the back of a spoon). Chill the liquid in a cup or small bowl until cold. When the squash mixture and the cooking liquid are both cold, add them to a mixing bowl and gently fold to coat. Add the lemon zest, marigolds, parsley, olive oil and salt. The marmalade can be served chilled or slightly warmed. Keep in refrigerator for up to a week. NOTE : If the squash seems watery before combining it with the reduced sauce, strain and reduce the liquid again. Be sure to cool the reduced liquid before proceeding with the next steps. DID YOU KNOW? The term sweat means to cook onions or other vegetables over a low heat until they are translucent and release liquid.

Make this kid-friendly and leave out the vodka and triple sec. Photo by Courtney Babcock. Makes 4 cocktails Ingredients 1 medium watermelon seeded, removed from rind and cut up into chunks 8-10 ice cubes Juice of two limes 4 ounces vodka (about 1 ounce per drink) 3 ounces Triple Sec Extra watermelon slices for garnish Instructions Add watermelon pieces, ice lime juice, vodka and Triple sec to blender and blend until slushie consistency. Pour into glasses and ​garnish with watermelon slices.

Watermelon tastes great on a hot summer day, and it is loaded with nutrients. Photo by Courtney Babcock. As Mark Twain once said, “When one has tasted watermelon he knows what the angels eat.” In addition to flavor, your staple summer snack is packed with more nutrients than you might realize. A member of the Curcurbitaceae family, Citrullus lanatus is both a fruit and vegetable, related to cucumbers, squash and pumpkins. And guess what? Watermelons are berries. And so are cucumbers, cantaloupes, squash and pumpkins. Scientifically called pepos, these fruits fall into a specific category of berry—one with a tough rind, multiple flat seeds and pulpy flesh. Research shows that watermelon is perhaps a better source of lycopene than tomatoes. Lycopene, a powerful antioxidant linked with reducing the risk of stroke and hardened arteries, bone health and protection against cancer, also gives fruits and vegetables like watermelon, tomatoes, guava and grapefruit their pink/red color. The deeper red the flesh of the watermelon is, the higher concentration of lycopene. The red flesh isn’t the only part of the melon you could be eating, though. The seeds and rind are both edible as well as nutritious. No need for spitting wars with the seeds – a melon isn’t going to grow in your stomach – but you will have a boost in protein, magnesium, iron and zinc. In Asian cuisine, watermelon rind is often used in a stir-fry but you could pickle them as well. Drinking the juice from 1/3 of a watermelon 30 minutes prior to exercise reduces muscle soreness the next day because of the levels of the amino acid L-citrulline. Watermelon also has high amounts of Vitamin A, B6 and C with a boost of potassium as well. To pick the perfect watermelon like a pro, look for a pale/buttery yellow spot on the bottom – this is an indicator of where the melon has sat on the ground ripening. A good watermelon is also heavy for its size with a smooth rind that is dull on top. In Northeast Florida, watermelon can be planted between March and August, maturing after 100 days.

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. Preparing the dough and toppings in advance makes it easy for everyone to assemble personalized pies. Preheating the sauce helps toppings heat up quickly on the grill. Experiment with different types of cheeses — fresh mozzarella and finely grated varieties melt easily while the dough cooks evenly on the grill. Photo by Amy Robb. Serves 8 Ingredients 1 cup warm water (105° to 110°) 2 teaspoons (1 packet) active dry yeast 2 teaspoons sugar 2-½ teaspoons salt 2-½ cups all-purpose flour 4 teaspoons oil TOPPING SUGGESTIONS Cooked sausage and meats Grilled veggies Cheese Pesto or basil leaves Olives Tomato sauce or fresh tomatoes Instructions Pour water into a large bowl and add yeast and sugar. Whisk together and let sit until yeast blooms (the yeast will get foamy), about five minutes. Add salt, then slowly start incorporating the flour half a cup at a time until dough starts to come together. Add oil and continue mixing. The dough should be slightly tacky. If the dough is dry, add a teaspoon of water at a time. If too sticky, add a little flour slowly until the dough starts to pull away from side of the bowl. Place dough in a lightly oiled bowl and allow to rise for about 45 minutes or until the dough has doubled in size. Place dough on a lightly floured surface. Knead the dough for a few minutes until it forms a smooth ball and springs back when poked. Use a knife to cut the dough into eight balls. Grease a baking pan lightly with oil. Place the dough balls in the pan and turn them over to coat with oil. Cover the pan with plastic wrap or a damp kitchen towel. To grill the pizza : Preheat a gas grill at medium for 10 to 15 minutes before starting to cook. Set up a workspace near the grill for shaping the pizza and bowls with sauce and toppings. Working with one piece at a time, pull and stretch a dough ball into a round. Once it becomes large enough, flip the shaped pizza dough onto the grill over medium heat. Close the grill. Let the dough grill until the bottom is just barely cooked and shows char marks, one to three minutes (this time could vary depending on your grill and heat level). Use tongs or a spatula to flip the dough over. Quickly spread sauce and a thin layer of cooked toppings over top (don't overload the pizza, as this will interfere with it cooking quickly and completely). Close the grill and cook until the toppings are warmed through and cheese is melted, another two to three minutes. Watch the pizza carefully, as the dough could scorch if the heat is too hot. Use a large spatula to slide the finished pizza onto a cutting board. Repeat with remaining pieces of dough.

Slow cooking over medium heat results in golden brown and delicious crispy edges. Make sure to include the core when cutting cauliflower steaks. Photo by Cole LoCurto. The right size head is important. Look for a head that is medium-large to make a nice cross section cut. To make even slices, use a serrated knife. The core and stem of the cauliflower hold the steak together, in contrast to breaking it up into cauliflower florets. You can make two nice steaks out of one head if you cut the head right in half and then cut once more making steaks that areapproximately 1-½ to 2 inches thick. My favorite part of the cauliflower steak is the G.B.A.D. (golden brown and delicious) edges you get from a nice slow roast. If you blanch the cauliflower before grilling, not only will all of your flavor and nutrients be lost in the water, you will never get nice crisp edges. Instead, slow roast the cauliflower steak or pre-bake in a 400 degree oven for about 12 minutes. I like to season before, during and after. Baste, baste, baste. I always have an oil-based liquid handy when grilling anything. It helps keep the cauliflower steak moist and is an amazing catalyst for infusing flavor. A simple extra virgin olive oil will do but I prefer things like chimichurri, garlic herb butter, vinaigrettes or sweet and spicy Asian sauces.

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. Ribeye, porterhouse and spinalis (ribeye cap) are all great cuts for the grill. Photo by Cole LoCurto. When I started out in the restaurant business, I worked at a steakhouse. Back then, the goal was to grill steaks with diamond markings as a sign of a well-cooked piece of meat. These days, reverse searing, the technique of slow-cooking a steak or roast before finishing it off with a hot sear, has become the preferred method by most chefs. In this technique, the meat is cooked slowly on indirect heat until the internal temperature reaches about five degrees under your desired temperature. High heat searing then brings the meat to the right temperature, resulting in a fork-tender steak with a perfect crust. THE SCIENCE OF HEAT Aside from proper seasoning, the most important contributor to stellar flavor in grilled steaks is the Maillard reaction, named after Louis-Camille Maillard. Not to be confused with caramelization, the Maillard reaction is the chemical reaction between amino acids and reducing sugars when heated at high temperatures, resulting in a non-enzymic browning that gives food its distinctively delicious roasted flavor and aroma. This can best be achieved in two ways: conduction or infrared heat. Conduction is the actual transference of energy by direct contact with a good conductor such as steel and cast iron. Infrared is energy produced from very hot coals or flames that transfer heat to the surface of a steak using waves of energy rather than contact. This can produce a beautiful crust on a steak. Cooking on red hot grill grates will produce attractive grill marks but only 70% of the steak will have good browning for flavor. I find that turning and flipping the meat often over high heat coals produces a beautiful even crust and makes for the best tasting steak you can possibly eat. THE RIGHT CUT Ribeye, porterhouse and spinalis (ribeye cap) are all great cuts of meat for the grill. Ideally, steaks should be 1-½ to 2 inches thick to form a nice charred crust without overcooking, with good marbling to guarantee a juicy and tender cut. Baste with either clarified butter or infused oil every time you flip the meat. When you grill a steak, the edges dry out and the juices from the center naturally move into the open pores. When you baste, those pores pull in the flavor of the butter or infused oil and keep the delicious juices where they belong, inside the steak. Season aggressively and season often. I baste and re-season my steaks at every flip and turn. Kosher or sea salt is a must. Table salt is too intense, harder to control and treated with iodine. Throw the salt shaker in the trash – you want to feel the salt crystals leaving your fingertips one by one. Mastering this feeling will give you the ability to properly season even when you’re blindfolded. GRILLING MYTHS Only turn and flip the steak once. Nope, this is not the way. Steaks should be flipped at least three times during cooking. This allows the surface of a steak to take a break from the heat and cool down while the center of the steak is catching up. If you leave it on one side for too long you'll overcook the outside before the center reaches your desired temperature. All grey with a small medium-rare sliver is not ideal. Bring the meat to room temperature before cooking. This is only true with thicker steaks or roasts. If you are cooking a room temperature steak less than 2 inches thick on a home grill (which is usually a much lower heat than a commercial grill) you are going to overcook the meat before you get any crust or browning. I've actually gone as far as freezing a thin steak for 30 minutes so it is cold enough to get a good crust before the center overcooks.

Red snapper, striped bass, vermillion snapper, bronzino and trout are great fish for grilling whole. Making deep lacerations down to the bone in the thickest part of the fish and very shallow cuts near the tail will help evenly cook the fish. Photo by Cole LoCurto. A hot grill is a must. Have you ever seen droplets of water float and bounce about in an extremely hot skillet? It's as if they are ice skating in the pan. This is because the high heat of the skillet is above the Leidenfrost point (when a liquid, close to a surface that is significantly hotter than the liquid's boiling point, produces an insulating vapor layer that keeps the liquid from boiling rapidly). The bottom part of the water droplet vaporizes immediately and the resulting gas suspends the droplet in the air preventing it from making contact with the pan. The same goes for a very hot grill and fish. Start off very hot to prevent sticking, then lower the heat to prevent burning. Choose the right fish. Some fish skin is exceptionally tasty when cooked and some is completely inedible. My absolute favorite is hogfish (which is actually a wrasse, not a snapper). Hogfish has virtually no blood line (the dark line that runs from head to tail on a fish in between the belly loin and back loin). That is preferable in grilling whole fish since it cannot be removed before hand. Other good choices are red snapper, striped bass, vermillion snapper, bronzino and trout. Fish skin loves to stick to a grill. The main cause of this is moisture on the surface. You can do a few things to prevent this. First pat the skin dry with a paper towel. If you have a torch on hand you can lightly torch the skin to help dry it out. Another method is to place the fish in the oven on high broil for 2 minutes, then place on a paper towel before grilling. Make sure to oil the fish and grill just before cooking. If you oil the grill too soon the oil can break down and create unwanted sticky polymers. Also, avoid marinades that contain sugar. There is an old saying in the kitchen "God doesn't make square fish" and a whole fish does not cook evenly due to an assortment of variable thicknesses in the fish. Making deep lacerations down to the bone in the thickest part of the fish and very shallow cuts near the tail will help with this. It also allows you to salt inside the cuts for a deeper penetration of flavor. Just like with the cauliflower steak, "Baste, baste, baste." Always place the fish on the grill tail away from you. When you slide a spatula under the fish to flip it you want to follow the natural grain set by the scales. To check for doneness you can peek inside a laceration in the thickest part of the fish right behind the collar.

You can find global flavors in a handheld meal. The Cuban at 1928 Cuban Bistro: Roasted pork, ham, Swiss, pickles and mustard on Cuban bread. Whether you eat in or get them to go, sandwiches are popular culinary companions to an excursion. The beauty of the sandwich as a meal is that there is an endless variety of combinations. While the unification of bread, meats, vegetables and condiments has become a familiar lunchtime option, one can find or create a different sandwich for every taste and occasion. And it's not just in the U.S. Cuisines from around the world provide examples of these grab-and-go meals. Ready to hit the road and get your sandwich passport stamped? We’ve compiled a sampling of eateries in Northeast Florida where you can get your sammie fix. You’ll find a range of global flavors and innovative offerings throughout our region. With so many choices, the easiest decision you’ll make is whether you’re staying or leaving with your handheld work of culinary art. WICKED BAO 232 North 2nd St, Fernandina Beach Asian street food is on the menu at this fast casual concept, including pot stickers, dumplings and the specialty of the house, bao. These handheld steamed buns are wrapped around savory fillings. To round out your meal, try green tea, red bean or mango mochi. Try: The Bao Trio: Braised Pork Belly, Bulgogi Beef and Buttermilk Fried Chicken. THE SHEIK SANDWICHES Multiple locations Open since 1972, this chain of sandwich shops now boasts eight locations serving the quintessential Jacksonville sandwich, the camel rider, and the “Cherry Lime,” The Sheik’s version of a black cherry and lime soft drink. Try: The Camel Rider: A pita pocket, usually stuffed with cold cuts and cheese and drizzled with Italian dressing. BLUE BOY SANDWICH SHOP 6514 Norwood Ave, Jacksonville Huge sandwiches on homemade bread and reasonable prices make this a great stop for a complete picnic on your way to the Jacksonville Zoo or the beach. Stacked meat, cheese and fresh veggies –you’ll quickly find out why one sandwich makes a meal for a family. Try : The Super Club: Bacon, ham, smoked turkey, turkey, Swiss, American, lettuce, tomatoes, mayo. AREPA PLEASE 474 Riverside Ave, Jacksonville; 469 Atlantic Blvd, Atlantic Beach Where South American flavors meet New York style deli culture. The shop specializes in arepas, a staple in Venezuela and Colombia, which are patties made from cornmeal then grilled and stuffed with a variety of fillings. Try: The Queen: Classic Venezuelan shredded chicken recipe with homemade avocado mayonnaise, cilantro and sliced avocados. PINEGROVE DELI 1511 Pinegrove Ave, Jacksonville , Whether you’re looking for handcrafted burgers and sandwiches or fresh cut meats and dry-aged steaks, this neighborhood institution is ready, with over 60 years of experience in a family-friendly atmosphere. Try : Steak-in-a-sack: USDA center-cut sirloin, served with sautéed onions, bell peppersand white American cheese in a pita. LE PETIT PARIS multiple locations You’ll feel like you stepped into a French café at any of the four locations. The menu includes pastries, salads, coffee beverages and a wide selection of creative sandwiches served on house-made baguettes. Try : Le Monceau: Prosciutto ham, turkey, brie, arugula, cranberries, mayonnaise and truffle oil on a baguette. THE WALRUS 948 Edgewood Ave S, Jacksonville Located in Murray Hill, this Beatles-themed restaurant specializes in vegetarian and vegan dishes, organic juices, craft drinks, wine and beer. The venue also serves up live music, karaoke and other entertainment. Try : The Eggman: House-made 'egg salad' (made with tofu) , mayo, fresh arugula and tomato on your choice of bread. 1928 CUBAN BISTRO multiple locations The menu at all seven café locations blends traditional Caribbean flavors with contemporary innovation. Cuban coffee, croquetas, pastries, rice dishes, sandwiches and more provide a sense of an island getaway not too far from home. Try : The Cuban: Roasted pork, ham, Swiss, pickles and mustard on Cuban bread. SAFE HARBOR SEAFOOD 4378 Ocean St., Atlantic Beach Whether you partake in the casual dockside dining in Mayport or order your food to go, fresh seafood is guaranteed for your dining pleasure. Try : Fish Sandwich: The fresh catch on a roll toppedwith tomato, lettuce and red onion, served with coleslaw, hush puppies and french fries. SUB CULTURED 10 Donner Rd, Atlantic Beach Gourmet sandwiches and salads served in a relaxed beachy food cart setting, with outdoor tables to enjoy your meal hot off the grill. Try : Grilled Montreal: Pastrami, white cheddar curds and mustardpressed on sourdough bread. ANGIE'S SUBS 1436 Beach Blvd, Jacksonville Beach, 299-1 Atlantic Blvd, Atlantic Beach This Jax Beach institution has a casual vibe, an eclectic array of vintage memorabilia and a menu that offers something for every taste. Be sure to order some house-made sweet tea. Try : Dr. Bang’s Scrippy: Capicola, pepperoni and provolone baked and topped with chicken salad, lettuce, tomato and pickle. D'ALEO ITALIAN DELI U.S. 1 South, St. Augustine Open since 1989, this family-run deli serves New York-style subs “all the way”: with lettuce, tomato, onion, hot peppers, oil and vinegar. You can also pick up other Italian favorites like pasta, ravioli and cannolis. Try : The Wise Guy: Ham, salami, turkey, provolone, lettuce, tomatoes, onions, dressing and hot peppers on a sub roll. FUNKADELIC FOOD SHACK 4225 A1A S. Suite A , St. Augustine Started as a gourmet food truck, Funkadelic offers sandwiches, bowls and sides. The beet fries are seasoned with fresh herbs, togarashi and funk sauce. Try : Lump Crab Grilled Cheese: Wild-caught lump blue crab, caramelized onions, provolone, goat cheese, funk sauce and house-made pepper jelly on Cheddar cheese bread. VESSEL SANDWICH COMPANY 213 South 2nd Street, Flagler Beach This local gem is located two blocks from the Flagler Beach pier in a small shopping plaza and offers a chef-driven menu of gourmet sandwiches, salads and house-made desserts. Try : Pork Belly Banh Mi: Roasted pork belly with a hoisin barbecue sauce, cucumbers, daikon radish slaw and aioli on a baguette.

Did you know the fruit we call "fig" is technically a syconium? A fleshy hollow receptacle that develops into multiple fruit, this bulbous shape contains many small flowers only visible when you cut open a fig, with a small opening at the outward end allowing access to pollinators. Photo by Wesley Parsons. Serves 8 Ingredients 1 sheet puff pastry 1 (8-ounce) package cream cheese 3 tablespoons honey 1 cup fig preserves 8 fresh figs, quartered lengthwise 1 egg, beaten Instructions Preheat oven to 425º. Defrost puff pastry. Place on a lightly floured surface and roll out to a 16 X 16-inch square. Cut into eight 4 X 4-inch squares. Beat cream cheese and honey together until well blended. Divide cream cheese mixture evenly between the pieces of dough and spread to within ½-inch of edges. Spread 1 tablespoon fig preserves on top of cream cheese. Fold in corners and sides of dough, leaving center open. Arrange four slices of fig on top of each pastry. Brush edges with beaten egg. Place pastries on ungreased baking sheet. Bake for 20 to 25 minutes, until lightly browned. Cool and eat.

While the rest of the country enjoys seasonal berries all summer long, in Florida, we're eating figs. Photo by Amy Robb. Figs are a sneaky little bunch. Delicately sweet, brimming with texture, beautiful to behold, and hard to identify, botanically speaking. The most common varieties grown in the U.S. are Black Mission, Brown Turkey, and Green Kadota, but hundreds of others exist. The leaf pattern of figs can change with age, as can the appearance of fruit from one crop to the next, so knowing what type you're eating or what variety to purchase can be perplexing. Making matters trickier yet is understanding when figs are actually in season. In California and Florida, trees bear fruit in two crops. A "breba" crop (in early summer) followed by a "main" crop (mid-to-late summer through fall). Breba crops form on tree growth from the previous year, while main crops emerge on a tree's most recent growth. Because fig trees are relatively disease-resistant and yield high returns on fruit, they make excellent additions to edible landscapes. A win-win for gardeners and home cooks alike. Homeowners and U-pickers in Florida should keep watch for Celeste fig trees throughout the summer months. The variety (also called a Sugar fig) is exceptionally well-suited to the region, with fruit growing abundantly in early July, developing deep shades of purple as it matures through the season. When it's time to harvest, figs are soft to the touch and sweet on the tongue. If you manage tooutsmart all nearby squirrels at their gathering game, there'll be no shortage of ways to enjoy a windfall of fresh figs. Grill them, bake them or drop them into a salad. Entertaining guests? Add them to your favorite charcuterie board and serve with cheese and crackers. A final word of caution, however, these Sugar figs will not last long in your kitchen! Not only because they're delicious (and tend to get gobbled up quickly) but also because their shelf-life is limited once picked. They keep best at room temperature with plenty of air flowing around them. Refrigeration will extend their expiration date, but cool temperatures will also dull their flavor. Best to consume orpreserve your figs in batches -- and plan to do so quickly.

This one bowl assembly makes for an easy eggplant parmesan. Photo by Amy Robb. Serves 6 Ingredients 1 medium eggplant, cut in 1-½-inch cubes ½ loaf crusty bread, cut in 1-½-inch cubes 1 package cherry tomatoes ½ cup pesto sauce 1/2 pound mozzarella, cut into cubes Instructions Assemble skewers, alternating eggplant, bread and tomatoes. Brush with pesto sauce while grilling over medium heat. Cook until eggplant is soft, turning frequently to prevent bread from burning. After cooking, remove ingredients from skewers and toss with cubes of mozzarella cheese.

An easy-to-make side with no bowls required! To speed up the cook time on these kebabs, parboil potatoes before finishing them on the grill. Photo by Amy Robb. Serves 6-8 Ingredients ¼ cup vegetable oil 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon garlic powder ½ teaspoon salt 1 pound red potatoes, cut into ½-inch rounds 1 medium red onion, cut into thick slices ½ pound bacon, cut into thick slices Instructions Whisk all marinade ingredients together in measuring cup. Brush on skewered potatoes, onions and bacon, then grill until cooked.