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This is a simple side dish, perfect if you are put-off by the sliminess of okra when prepared other ways. Photo by Amy Robb. Serves 6 Ingredients 1-1/2 pounds okra 3 tablespoons olive oil 1/2 teaspoon salt 1/8 teaspoon black pepper Instructions Toss whole okra in olive oil, sprinkle with salt and pepper. Grill over very high heat for 8–12 minutes, until browned but still firm. Okra can also be roasted in the oven on a greased baking sheet at 425° for the same amount of time.

A simple and basic preserve to amplify one of our region's most delicious summer jewels, fresh figs! This recipe comes from Juniper Market in St. Augustine, where customers in-the-know go during fig season to have it grilled on rustic bread with brie and rosemary butter. Photo by Amy Robb. Makes 2 cups Ingredients 2 pounds figs, stemmed and cut in half 1/3-1/2 cup sugar (depending on ripeness of fruit) Zest and juice of 1 lemon 2 tablespoons brandy or port Instructions Muddle all ingredients together in saucepan. Simmer over medium-low heat, stirring occasionally for at least 45 minutes and up to two hours until desired consistency is reached.

When serving labneh, a creamy, yogurt-based dip, it's common throughout the Middle East to use the back of a spoon to make luscious waves on the dip, then drizzle some high quality extra virgin olive oil on top. This recipe is spruced up a bit with a traditional dagga or salsa. Photo by Wesley Parsons. Serves 8 Ingredients For the labneh 16 ounces plain yogurt (not Greek yogurt) 1 teaspoon salt For the spicy dagga/salsa ½ bunch parsley, washed, half of stems cut off, very finely chopped Juice of ½ lemon 1/2 to 1 jalapeno pepper, seeds and veins removed (optional) 1 to 2 cloves garlic, finely minced 3 to 4 tablespoons olive oil plus more for topping the labneh Salt to taste Instructions To make labneh : Mix together plain yogurt and salt. Place mixture in cheesecloth or a mesh bag, suspend over a large bowl and let it slowly drain, releasing the yogurt's whey. If you have a fine metal sieve, place the bag in the sieve over the bowl. Refrigerate bowl for 12 to 24 hours. Periodically remove the whey so it does not touch the bag with the yogurt. Once the yogurt has been drained, remove it from the bag. The result is labneh. Place in a container and store in the refrigerator. To make dagga : Combine all dagga ingredients and mix. This dagga is usually made with a mortar and pestle which is where the name of the salsa comes from – dagga references the act of pounding the ingredients in the bowl (similar to a pesto), but feel free to chop them up by hand. To serve : Place the labneh on a plate and make swirls using the back of a spoon. Drizzle on some olive oil and top with the dagga. Enjoy as a dip for pita bread or chips, crackers or as a sauce for salads or proteins.

Traditionally this dip is made with walnuts but in this version pistachios are used for a different flavor and texture. Great as a dip for toasted pita sprinkled with za’atar or as a sauce for fish and chicken. Photo by Wesley Parsons. Serves 8-10 Ingredients 3 large red bell peppers 3 tablespoons good olive oil 1/2 pita bread round 1 cup pistachios, roasted and lightly salted, plus extra for garnish, crushed 2 tablespoons Aleppo pepper or chili flakes 1 tablespoon tahini 1 teaspoon lemon juice 1/2 teaspoon smoked paprika 2 tablespoons pomegranate molasses plus extra for drizzling Chili oil, to garnish Seasonal herbs, to garnish Instructions Oil and salt peppers and place under the broiler, flipping with tongs until charred on all sides. Place peppers in a bowl and cover with plastic wrap. Let sit for 10 minutes. Heat 1 tablespoon olive oil in a pan and toast the half pita round on both sides. Place pita in food processor. In the same pan, toss pistachios in oil for about 30 seconds. (In most cases the nuts are already roasted but this step will infuse the oil.) Place pistachios in the food processor with pita. When peppers are cooled, peel off as much charred skin as possible, then remove the ribs and seeds. Add peppers to food processor along with pita bread and nuts. Add Aleppo pepper, tahini, lemon juice, smoked paprika and pomegranate molasses, then pulse until mostly smooth. Salt to taste. To serve: Place pepper mixture in a serving bowl and drizzle with more molasses, chili oil, chopped pistachios, smoked paprika and seasonal herbs. Toast some additional pita and season with za’atar for dipping.

Chocolate, sesame seeds and miso combine for savory and slightly sweet results. Photo by Cole LoCurto. Makes 12 large cookies Ingredients 1 cup melted butter 2 tablespoons white miso paste 1 cup packed dark brown sugar ¼ cup granulated sugar 1 teaspoon baking soda ¼ teaspoon salt 1 tablespoon vanilla extract 2 eggs 2 cups all-purpose flour ½ cup white sesame seeds, divided 1 cup chopped dark chocolate (set aside 12 chunks) Instructions Melt butter and miso paste together. Let cool about 10 minutes. In a large bowl whisk together melted butter mixture, sugars, baking soda, salt and vanilla until combined. Whisk in eggs one at a time until mixture is thick and ingredients are completely combined. Add flour, ¼ cup sesame seeds and chopped chocolate to wet ingredients. Fold together with a rubber spatula or spoon until all flour is combined and there are no lumps. Set in the refrigerator to chill for 30 minutes or until mixture is firm to the touch. Preheat oven to 350°. Line a cookie sheet with parchment paper. Remove dough from refrigerator. Using an ice cream scoop, divide dough into 12 ¼-cup-sized cookies. Roll each scoop into a ball, then cover each dough ball completely with remaining ¼ cup sesame seeds. Press 1 chocolate chunk on top of each dough ball. Place 3 inches apart on cookie sheet. Bake for 12 minutes or until edges are browned. Cool completely before eating.

The brown butter filling adds a rich nutty flavor that perfectly complements the citrus and cardamom. Photo by Cole LoCurto. Makes 6 large or 12 small sandwich cookies Ingredients For the brown butter buttercream filling 1 cup unsalted butter ¼ cup heavy cream ½ teaspoon vanilla extract 3-½ cups powdered sugar For the cookies 1 cup unsalted butter, melted 2-¾ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 tablespoon lemon zest 1 teaspoon ground cardamom 1-¾ cups granulated sugar 1 tablespoon vanilla extract 1 egg 1 egg yolk For garnish White chocolate, melted Candied lemon peel, finely chopped Instructions To make brown butter buttercream filling : In a medium pot or skillet, cook butter over medium heat. Stirring occasionally, cook about 10 minutes until butter reaches a golden brown. Remove from heat and allow to cool to room temperature. The butter will be somewhat solidified, but not hard (you can speed up this process by placing butter in refrigerator.) Once cooled, use a stand mixer to beat butter until light and fluffy. Add heavy cream, vanilla extract and powdered sugar. Slowly mix ingredients together until almost combined. Continue to beat mixture on high for 5-7 minutes until light and fluffy. Place buttercream into a piping bag with a piping tip of your choice. To make cookies : Preheat oven to 350°. In a medium pot or skillet, gently melt butter over low heat. Meanwhile, in a large bowl, whisk together flour, baking powder, baking soda, salt, lemon zest and ground cardamom. Set aside. Add sugar to a mixing bowl of a stand mixer. Once butter is melted, but not hot, add to sugar. Mix using paddle attachment. Add vanilla, egg and yolk to the bowl. Mix until combined. Add dry ingredients and mix until fully combined. Using a 3-ounce cookie scoop, scoop the cookie dough onto a parchment lined sheet pan. You will get approximately 13 cookies (one extra cookie to taste test, of course!) Bake cookies for about 14-16 minutes. Allow cookies to cool completely before assembling sandwiches. To assemble : Pipe a thick swirl of buttercream on 12 cookies. Top each with another cookie. Drizzle one half of the sandwich cookie with melted white chocolate. Before the white chocolate sets, top with candied lemon peel.

When the dog days of summer roll in and it's just too hot to turn on the oven, time to light that barbecue and grill! Yes, you may be outdoors (in the heat, with a cool beverage in hand), but grilling can be a quick and easy way to get dinner on the table. With minimal prep work, these recipes from the Edible Northeast Florida team can be the foundation of a flavor-packed meal any day of the week. Watermelon and Shrimp Salad Salty halloumi cheese is a tasty counterbalance to sweet watermelon. Paired with the shrimp this makes for an easy main dish. Photo by Stefanie Keeler Grilled Veggie Sandwiches Try this sandwich with other seasonal produce that does well on the grill, like eggplant. Other compound butters can also change up the flavor profile. Photo by Stefanie Keeler. Redfish on the Half Shell Cooking on the half shell means grilling with the skin and scales on the fillet, which helps to lock in moisture as the fish cooks. Photo by Stefanie Keeler. Grilled Corn on the Cob Leave the husks attached to the ears of corn for a handle when you eat. Be careful not to overcook. When grill marks are on too many kernels, the corn becomes dry. Photo by Stefanie Keeler.

For a savory version of PB&J, serve this jam with cashew butter on rustic, artisan bread. Photo by Amy Robb. Makes 2 cups Ingredients 1 medium eggplant, diced into 1/2-inch cubes 1/2 large red onion, minced 5 cloves garlic, finely minced or pressed 1/4 cup olive oil 1/4 cup tomato paste 1/4 cup parsley, chopped 1 tablespoon red wine vinegar 2 heaping tablespoons capers 1 teaspoon salt Instructions Pre-heat oven to 450° and line a baking pan with aluminum foil. Combine eggplant, red onion and garlic in a bowl. Toss with olive oil and tomato paste until vegetables are well-coated. Spread evenly on baking pan and roast for 25 minutes. Remove baking pan from oven and return roasted eggplant mixture to the mixing bowl. Add chopped parsley, red wine vinegar, capers and salt. Blend well with a wooden spoon, breaking up softened eggplant. Final jam should be thick, but easily spreadable.

Turn this recipe into an ever-changing dinner based on fish and produce available seasonally at the market. Photo by Wesley Parsons. Serves 4 Ingredients Extra virgin olive oil Salt and pepper 1 medium sweet potato, cut into ¼-inch thick rounds 1 small zucchini, cut into 1/3-inch thick rounds 1 small acorn squash, cut into 1/3-inch thick rounds 1 small Vidalia onion, cut into wedges 6 okra, sliced lengthwise 1 pound snapper fillet (or other firm fleshed fish) For the vinaigrette 4 lemons 1 tablespoon fresh thyme, finely minced 1 teaspoon honey 1-1/2 teaspoons salt 1 teaspoon pepper 1/3 cup olive oil Instructions Set broiler to high and preheat the oven. Lightly toss all vegetables in extra virgin olive oil. Season with salt and pepper. Spread vegetables evenly on a large sheet pan lined with aluminum foil, leaving room in the center for the fish. Do not overcrowd the pan. Season fish on both sides with salt and drizzle generously with extra virgin olive oil. Broil on the third highest rack of oven for 10-15 minutes. If the fish is finished cooking before the vegetables, remove from oven transfer it onto another pan and cover with aluminum foil. Allow vegetables to broil until they become tender and begin to char. For the vinaigrette: Zest 1 lemon and juice the rest into a small bowl. Add thyme, honey, salt and pepper. Whisk in olive oil. To serve: Drizzle vinaigrette over fish and vegetables. Serve alongside a simple salad or soup.

This spicy variation on a soul food standard is served with Mongolian Honey Sauce. For added kick, sprinkle some of the seasoning on cooked chicken just before serving. Photo by Sara Schober. Serves 4-6 Ingredients For fried chicken 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons Chinese Five-Spice powder 1 tablespoon paprika 1 cup brown sugar 1 tablespoon salt 1 tablespoon pepper 5 chicken thighs 5 chicken legs 2 tablespoons puréed ginger 2 tablespoons puréed garlic 2 cups flour 3 cups cornstarch 2 cups water For Mongolian honey sauce 1/2 cup hoisin sauce 1 cup orange juice 1 cup apple juice 1/2 cup brown sugar 1/2 cup honey 1 cup soy sauce Instructions To make fried chicken : Mix first 7 ingredients together. Set aside 2 tablespoons of mixture. Rub remaining spice mixture on chicken pieces to season. Brush puréed ginger and garlic on chicken. Marinate at least 1 hour. Place 2 cups flour in a shallow dish and coat each piece of chicken and place in a large bowl. Combine cornstarch and water to make a thick slurry. Pour over chicken, making a wet batter. Set a deep-fat fryer to 350°. For stovetop frying, pour vegetable oil in a large skillet to a depth of 2 inches and heat to 350°. Place chicken into hot oil, carefully shaking baskets or stirring in between adding each piece to keep chicken from sticking together. Cook about 15 to 18 minutes for crispy and golden chicken, with an internal temperature of 165°. To make Mongolian honey sauce : Combine all sauce ingredients in medium pot. Simmer over medium heat, stirring to dissolve sugar. Bring to a bubble so the consistency is more of a sauce than water. To thicken add 1/2 cup cornstarch and 1/2 cup water, stirring slowly to incorporate. If too thick add a little water. To serve : Drizzle sauce on top of chicken pieces and garnish with reserved spice mix.

These sticky treats, full of warming spices and a maple syrup-pumpkin seed topping, use bread flour to ensure soft, delicate rolls. If you don’t have it, all-purpose works, too. Photo by Amanda Rosenblatt. Serves 12 Ingredients For filling ½ cup light brown sugar, packed 1-½ teaspoons ground cinnamon ¾ teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon kosher salt ¼ cup unsalted butter, softened For topping 6 tablespoons unsalted butter ½ cup maple syrup ½ cup light brown sugar 1 teaspoon vanilla extract 1 cup pecans, chopped ½ cup toasted Seminole pumpkin seeds For buns 1 cup roasted Seminole pumpkin purée 4 cups plus 2 tablespoons bread flour (plus more for dusting) 1 teaspoon ground cinnamon ½ teaspoon ground turmeric ¾ teaspoon kosher salt ¾ cup whole milk ¼ cup granulated sugar 1 package quick rise yeast ¼ cup unsalted butter, melted and cooled 1 egg, room temperature Olive oil for greasing bowl Instructions To make filling : Mix together brown sugar, cinnamon, ginger, nutmeg and salt. Set aside. To make topping : Prepare a 9 x 13-inch baking pan by lining with parchment paper. Add butter, maple syrup, brown sugar, and vanilla to medium saucepan and heat over medium heat, stirring occasionally until butter is melted and combined, about 3 minutes. Pour mixture into baking pan and top with pecans and about ½ cup toasted pumpkin seeds. To make sticky buns : Combine bread flour, cinnamon, turmeric and salt in a medium bowl, whisk and set aside. Warm milk in a saucepan to 110°. Add to the bowl of a stand mixer fitted with a dough hook. Add granulated sugar and sprinkle yeast on top. Add pumpkin purée, melted butter and egg. Mix on low until combined. Add flour to mixer and return to low speed for about 8-10 minutes, until you have a dough ball that is slightly sticky, but pulls away from the sides of the bowl. Transfer dough to a large bowl greased with olive oil, cover with plastic wrap and place in a warm area until doubled in size, about 1 hour or a little longer. Once dough has doubled, turn out onto floured work surface and roll into a rectangle – about 14 x 16-inch. Spread the softened butter over the dough, then sprinkle the brown sugar filling mixture over, rubbing into the butter. Roll the dough into a log starting at the short end. Slice into 12 equal portions with a serrated knife. Place each roll into prepared baking pan and cover to proof again until doubled in size, about 30-45 minutes. Preheat oven to 375°. When dough is ready, bake until edges and tops of the buns are golden brown and the sticky mixture is bubbling, about 20-25 minutes. Allow to cool for 10 minutes before flipping onto a cutting board or serving tray. Let rest for another 10 minutes before diving in.

Swirl date molasses on top for a perfect touch of sweetness on this eggplant dip. Photo by Wesley Parsons. Serves 8-10 Ingredients For tahini sauce 3 cloves garlic Juice of 1/2 lemon Pinch of salt 1/2 cup tahini 1/4 teaspoon cumin Ice water as needed For baba ghanoush 1 large eggplant 1/2 cup Tahini Sauce Juice of 1 lemon Pinch of cumin Pinch of salt 1 clove garlic For garnish Reserved Tahini Sauce Date molasses or syrup Chopped pistachios Chopped feta cheese Chopped seasonal herbs Instructions To make tahini sauce : Place garlic, lemon and a pinch of salt in a food processor and run until the garlic is finely chopped. Let this sit for 10 minutes to let the garlic mellow. Add tahini and turn on the food processor. Start adding ice water until a thick sauce forms (around 1/4 to 1/2 cup). Taste for salt and lemon and adjust if necessary. To make baba ghanoush : Oil whole eggplant and season with salt. Place eggplant on a baking sheet and put under the broiler to char. Turn eggplant until charred on all sides, about 5 minutes per side. Eggplant should be tender all the way through – pierce with a knife to check. Transfer eggplant to a bowl, cover with plastic wrap and let sit for 10 minutes. Once cool enough to handle, cut down the center of the eggplant and scoop out the flesh, leaving the skin intact. Add eggplant to the bowl of a food processor along with the tahini sauce, lemon juice, cumin and salt. Microplane or finely chop the garlic clove and add to the food processor bowl. Pulse the processor a few times until it comes together. The end result should be a bit chunky, not a smooth puree. To serve : Spread a thick layer of the baba ghanoush on a large plate. Drizzle a spoonful of tahini sauce and date molasses. Add a spoonful of chopped pistachios, feta and a sprinkle of seasonal herbs.Serve with pita bread toasted in olive oil and seasoned with za’atar (optional).