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This cocktail includes Chicha Morada, a traditional Peruvian fermented beverage made with purple corn. Dried purple corn can be found in Latin grocery stores. Photo by Sean Kelly Conway. Makes 1 cocktail Ingredients For Chicha Morada 1 pound purple corn 1 large pineapple, peel only 4 lemons, quartered 4 cloves 2 apples 1 cinnamon stick 1 gallon water 1 cup sugar For cocktail 1½ ounces pisco 1 ounce Chicha Morada 1 ounce lemon juice 1/2 ounce simple syrup 1 egg white Instructions To make Chicha Morada : Wash pineapple well before peeling. Remove kernels from cobs and put both in a large pot, along with pineapple peel, lemons, cloves, one apple, cinnamon and water. Boil for 15 minutes. Let mixture cool, then add sugar. To ferment, let sit at room temperature for four days. To serve, remove and discard the solids,using a slotted spoon. Pour remaining liquid through a strainer. Refrigerate before serving. Use remaining apple as garnish and serve over ice or as ingredient in cocktails. To make cocktail : Add all ingredients to shaker and dry shake (without ice) to create foam. Add ice and shake well. Serve in a coupe glass. Garnish with mint and an edible flower.

This mole sauce will quickly become a staple in your kitchen! It's easy to make and versatile for use with other meat, vegetable or chicken dishes. Photo by Amy Robb. Serves 4 Ingredients 1 (3-pound) chicken, deboned and cut in half 2 tablespoons olive oil, divided Salt and pepper, to taste Queso fresco, for garnish Steamed white rice, to serve For mole 6 guajillo peppers 1 chile de arbol 1/4 white onion 2 cloves garlic 5 black peppercorns 10 cumin seeds 1 clove 1/2 cup chicken stock 1 slice white bread 1 corn tortilla (Chef Frankie prefers El Milagro brand) Instructions To make chicken : Preheat oven to 300 °F. Season chicken with salt and pepper. Heat 1 tablespoon olive oil in a heavy skillet over medium high heat, and sear chicken, skin side down, until skin is crispy and browned. Transfer chicken to a baking dish and bake for 30 minutes, or until chicken is cooked through and tender. To make mole : Using scissors, cut the stems off the tops of the guajillo chiles and shake out the seeds. Remove the seeds from the chile de arbol. Heat a cast-iron skillet over high heat. Place the guajillo and chile de arbol in the dry, hot skillet and roast, turning occasionally, until chiles start to change color, about 3 minutes. Place chiles in a blender with onion, garlic, peppercorns, cumin, clove and chicken stock and process until smooth, then add bread and corn tortilla. Continue to process until mixture is completely smooth. Strain the puree through a fine mesh sieve to remove all chile seeds and skins. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the puree and cook, stirring, until it comes to a boil. Lower heat to the lowest setting and continue to cook, stirring occasionally, for 1 hour. Season to taste with salt and pepper. To serve : Top chicken with mole sauce and garnish with queso fresco. Serve with steamed white rice.

The versatile persimmon can be eaten fresh, dried, raw or cooked. Photo by Amy Robb. During a visit to a farmers’ market in Northeast Florida in fall and early winter, you may spot an unfamiliar orange fruit about the size of a plum – and chances are, that fruit will be a persimmon. Persimmons are a sweet and slightly tangy berry (according to their botanical classification), and there are many varieties available – but the heart-shaped, astringent Hachiya is a Japanese cultivar most widely grown. Fuyu is a less astringent variety and is squat in shape similar to a tomato. With fruit in shades ranging from red brown to orange, persimmons are grown in warm, dry climates, yielding fruit for several months starting in early October. That provides a perfect opportunity for a DIY myth buster. According to folklore, you can predict the winter weather with a persimmon seed. Here’s how to do it: Cut open a persimmon seed and look at the shape of the kernel inside. If the kernel is spoon-shaped, expect a bitterly cold and wet winter. The spoon is associated with a snow shovel in colder climates. If it is fork-shaped, you can expect a milder season with good eats from a winter harvest. If the kernel is knife-shaped, expect icy cutting winds. Now all that is left to do is watch the winter and see if the seed’s prediction comes true. It has long been believed that eating a persimmon a day will keep the cancer away. In light of a recent study conducted by Kyungnam University that belief may not be without merit. Their research showed that persimmons were found to inhibit the growth of cancer cells. Next time you’re at the farmers’ market don’t shy away from this locally grown fruit. While unripened persimmons may be a bit astringent, once the fruit gets soft it can be eaten raw or used in jams, chutneys, sorbets, baked goods and other dishes. Whether you eat them for a little extra boost in health or to satiate your curiosity, this fruit is a tasty way to explore locally grown produce.

Sand pears from Alvarez Farm at the Riverside Arts Market in Jacksonville. Photo by Amy Robb. On your next trip to the farmers’ market, play a little game and see what new produce or other tasty treats you can discover. Recently I sampled a giant, juicy sand pear for the first time, and my first thought was, how could I have missed these before now? This locally grown fruit is in the Oriental pear classification and is also known as Asian, Chinese and Japanese. The sand pear is the result of grafting European pears (which need more cold weather than we have in Northeast Florida) and Asian varieties onto native stock. The result is a variety that is easy to grow, can handle our local climate and still bear edible fruit. The beautiful white blossoms in the spring are an added incentive to grow this tree in your landscape. Sand pears ripen on the tree, or fall off when ready, and are delicious fresh. Unlike Bartletts, these pears are eaten when crispy and most people peel the skin since it is a bit tough. The fruit itself is sweet and juicy, with a crunchy, gritty (sandy) texture. Add them to a cheese plate or an afternoon snack with nut butter and raisins. If you have an abundance of fruit or want to try preserving some for later on, these pears are perfect for canning or drying. You might even try making a shrub as a way to enjoy this local fruit long after the season is over.

This drink features a pear shrub, also known as a pear drinking vinegar. Shrubs originated several centuries ago in England as a method of preserving fruit and berries. It can be used either in alcoholic cocktails or mixed with soda water. Photo by Kristen Penoyer. Makes 1 cocktail Ingredients For pear shrub 4-6 fresh pears Apple cider vinegar Sugar For the cocktail 1-1/2 ounces Busnel Calvados 3/4 ounce lemon juice 3/4 ounce pear shrub syrup 1/4 ounce St. Elizabeth Allspice Dram 1 egg white 1 ounce Rekorderlig pear cider For garnish Cinnamon tincture Dried pear chip Instructions To make pear shrub : Wash and cut pears into slices. Place them in clean glass jar. Cover the pears with apple cider vinegar and close the jar tightly. Place in a cool dark place, such as a cabinet, and let sit for at least two weeks. Shake the jar slightly every other day. When ready strain the pears out and discard them. Measure 4 parts flavored vinegar to 3 parts sugar. Bring mixture to a boil, reduce and simmer for 10 minutes. Place into a clean mason jar for storage. If tightly sealed, the syrup will last up to 6 months. To make the cocktail : Add all ingredients to shaker tin, except cider. Dry shake to emulsify egg white. Add ice and shake hard. Add cider and double strain into a coupe glass. Garnish with cinnamon tincture and dried pear chip.

Rosemary simple syrup is easy to mix up and makes a great addition to holiday cocktails or as a glaze on baked goods. Photo by Sarah Annay. Makes 1 cocktail Ingredients 1-1/2 ounces St. George Spiced Pear Liqueur 1/2 ounce St. Germain Elderflower Liqueur 3/4 ounce rosemary simple syrup* Rosemary sprig Star anise Instructions Combine all ingredients with ice and shake. Strain into a martini glass and garnish with a sprig of rosemary and a star anise. *To make rosemary simple syrup, combine ½ cup water, ½ cup sugar and 1 sprig of rosemary in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 2 minutes. Remove from heat and let steep 30 minutes. Remove rosemary sprig and pour syrup into a glass jar. Cool before using.

These homemade granola bars make a tasty after-school snack. Photo by Amy Robb. Makes 12 bars Ingredients ½ cup dates ½ cup creamy almond butter 1 cup almond flour 1 cup rolled oats 1/3 cup shredded coconut ¼ cup cranberries or golden raisins ¼ cup finely chopped almonds ¼ cup mini chocolate chips 1 cup dried pears, chopped Instructions Soak the dates in warm water for 20 minutes. Drain the water and process the dates in a food processor until smooth. Add about 2 tablespoons of water to help make the dates creamier. Add almond flour and mix until a paste forms. Then add rolled oats, coconut, cranberries or raisins, finely chopped almonds and chocolate chips. Pulse until well mixed. Cover a baking dish with plastic wrap or parchment paper. Transfer the mixture into the dish and press until it is uniformly flattened. (The mixture can also be formed into small balls.) Place the baking dish in the refrigerator or freezer for about one hour. Remove from the refrigerator and chop into little squares. Decorate with the dehydrated pears. Store in containers or sealed plastic bags in the freezer to keep them firm and fresh. Dehydrating Pears If you don’t have a food dehydrator, you can use your oven to make dried fruit. Preheat the oven to180°. Choose firm pears and wash them. Slice the pears using a mandoline. Use the number two setting so the pears are the right thickness. Cover a baking sheet with parchment paper and place the pear slices on the paper. Bake in the oven for two hours. Turn the pears over and return to the oven. Continue baking and turning the pears every two hours. The whole process may take between six and eight hours, depending on how dry you want the pears.

This delicious pie works with either a lattice or solid top crust. Either way, you won’t have leftovers for long! Photo by Kristen Penoyer Makes 1 pie Ingredients For pie crust 2 cups flour 1 cup butter 1/4 cup ice water 1 pinch salt For pie filling 3 apples, sliced 3 pears, sliced 1/2 cup white sugar 1/4 cup brown sugar 3 tablespoons cornstarch 1 tablespoon lemon juice 1 tablespoon vanilla extract 1 tablespoon heavy cream 2 tablespoons fresh ginger 1 pinch salt 2 egg yolks Instructions To make pie crust : Combine flour and salt in mixing bowl. Using your fingertips or a pastry blender, cut in butter until the butter/flour mixture resembles very coarse cornmeal. Slowly add ice water, 1 tablespoon at a time, until the dough is wet but not sticky. Separate dough into two even balls, shape into discs and wrap in plastic wrap. Allow to chill 30 minutes before rolling out. To make filling : Toss apples and pears together with the rest of the filling ingredients and allow to sit for 15 minutes. While the filling is sitting, roll out dough into two circles, about ¼-inch thick. Line a pie pan with 1dough circle, add the filling mixture, then top with the other dough circle. Freeze pie for at least 45 minutes. This will keep the crust from shrinking while baking. Preheat oven to 400°. Egg wash top of pie and sprinkle with sugar. Bake for 15 minutes. Reduce temperature to 350° and bake for about 1 hour more, until filling is nice and bubbly. If the top crust is getting too dark, cover with aluminum foil. Let pie cool for at least 2 hours while the filling sets. Tip : Leave the skin on the apples and pears for a more robust flavor.

A Ten Year Retrospective Jeff and Genie McNally sit in their restaurant Bea's Fine Foods in St. Augustine. When Edible Northeast Florida  published its first issue in September 2015, the goal was to celebrate the story of local food. Ten years later, that remains our mission. We still love going behind the scenes and talking about food that is locally grown, marketed and consumed in our region. And it seems that there still exists an appetite for supporting local food systems, based on the network of farmers’ markets throughout the region, the robust proliferation of small, entrepreneurial food-related enterprises and a community more engaged and connected than ever before around the table. Yet the question remains: what, exactly, does “local” mean? As was the case ten years ago, there is no universal definition of what “local” food means. According to the National Agricultural Law Center, “local food is food that travels the entire supply chain (from production to consumption) in the same locality. What is considered local is highly dependent on geography.” Because there is no federally established definition, the meaning of “local food” can vary substantially between state and local governments, nonprofit organizations and the private sector. A clause in the 2008 Food and Farm Act stipulates that products that travel less than 400 miles from their original point of origin, or products produced within the same state, can be labeled “locally or regionally produced.” When consumers read “local” on labels, social media or even billboards, there’s no way of knowing how the “localness” of that product or service is defined. For some consumers, local refers specifically to food grown within a particular region, generally close to home. For others, local food is associated with specialty products marketed by grocers, restaurants or artisan food makers. And for others, there is a social component; buying local means knowing and supporting the people and businesses that have had a hand in bringing one's food to the table. Frankly, it seems like the answer to the question is all of the above. Our definition must include producers of all kinds, including individuals and institutions engaged in processing, distributing and selling food within Northeast Florida. If we take a narrow view of what it means to eat local, we may end up losing sight of the value to our health, our communities and our economy. Here’s where we’ve landed after ten years of stories about local food. LOCAL IS A FOOD SYSTEM When Henry Flagler considered how he would feed guests at his famous Ponce de León Hotel in St. Augustine, he collaborated with Thomas Hastings to establish a nearby farming community to supply his ventures. What started as a small, diversified farming district in the late 1800s is now known as Hastings, recognized for its large-scale production of potatoes, cabbage and other produce. Flagler regarded food not in terms of individual products or services but as an entire food system—a network of mutually beneficial relationships that support one another in growing a regional economy. Not only would excessive transportation and long-term storage diminish the quality of products served to guests, but sourcing at a distance also passed over opportunities to create local jobs and cultivate a new market of consumers willing and able to buy their own region’s products. In short, buying too much produce from afar didn’t make good business sense. And some make that same argument today. Is it possible to eat 100% local all the time? This depends on one’s culinary creativity and diligence in sourcing. To be able to eat locally, one needs to know what’s available each season. In Northeast Florida, we’re able to grow a wide diversity of produce in the winter months. During the hot and buggy days of summer, not so much. But that doesn’t mean that a shift in the direction of “local” isn’t both doable and desirable. LOCAL IS KNOWING YOUR FOOD Over the past ten years we’ve seen an increase in urban and micro agriculture, as a new generation of food makers recognize the need for a systemic, sustainable approach to the cultivation and production of food. The good news for these growers and producers is that consumer trends are shifting and awareness is on the rise. Indeed, supply chain disruptions during the recent pandemic may have helped accelerate demand for locally grown food that is traceable to its source, humane and sustainable in its production. These new farmers and “real food” advocates are responding to consumer trends while also battling the market realities of providing such products (often at slightly higher prices or in locations that aren’t as convenient for shoppers). As Leslie Kaplan, chapter leader of Slow Food First Coast notes, “Having taught a college class on food and culture for the last 20 years, I've noticed increasing interest from students in learning about where their food comes from. Increasingly, young people are looking for food that is “clean” meaning that it is minimally processed. Local food businesses offer more transparency about how food is processed. Slow Food First Coast offers the community a yearly Tour de Farm introducing the public to local farmers, and we see great interest from the community in these events.” LOCAL IS BIG-PICTURE THINKING The irony of eating local, of course, is that it requires big-picture thinking. Home cooking and backyard gardening experienced a surge of enthusiasts out of necessity during the pandemic. Once life resumed its routine pace, though, how many of us had time to grow and cook all our food or make sourdough bread on a weekly basis? Charming and quaint as it might sound, small farming in Northeast Florida is not easy, nor is running a small food business committed to sourcing locally. Business challenges, like pricing products competitively and reducing spoilage rates when food does not sell, educating consumers on the value of your products or finding time to market and distribute your goods, are real. Still, the number of local farms and producers with big-picture thinking is growing, and with that growth, more food system efficiencies will come. Yet even with this increase in small farms there remains a gap between what local growers can provide and the volume required by eateries that wish to source as much local products as possible. “Although we’ve had some farm partners for 15 years, the ability of purveyors to get us what we need doesn’t keep up with demand,” says Genie McNally, chef and co-owner, along with her husband Jeff, of The Floridian and Bea’s Fine Food in St. Augustine. “Yes, our priority is to support local. But as a business that uses locally sourced food, for it to be sustainable not only to the supplier but to our employees who process the ingredients and make food from scratch, your costs are higher.” So, has farm-to-table and restaurant-farmer connections become just a buzzword, something that is of interest when it is convenient? Consumer economics drives dining decisions, which means support for local food may ebb and flow or not be consistent. “We try to keep sourcing information on the menu, but there has been less interest since we opened. Still, sourcing locally is important to us. Support at any level is a good thing, even if now it may have become a trend or a small percentage of a restaurant’s sourcing,” says Jeff McNally. “It’s better than zero percent. Getting people to think about where their food comes from is a good thing.” Over the past ten years, Chef Tom Gray has added two concepts, Town Hall and Electric Dough Pizza Co., to his restaurant group that also includes Prati Italia. Over that time period, he has seen fewer farms and options to source locally at the volume he needs for the three restaurants. “What hasn’t changed is the amount of work and effort it takes to find local suppliers,” Gray says. “Bacon Farms is a major supplier in season, but during the summer they take a much-needed break. Right now, I need an herb supplier, because everyone started growing microgreens.” Gray has also seen consumer interest in local sourcing fluctuate, but for him, “It’s more than a buzzword. It’s a starting point. From there, we’re making decisions that align with what’s important to us as a business and personally.” As he has seen the evolution of what’s available and how to get it, he has shifted to expanding his reach for local suppliers and also taking a hyperlocal approach. “We look at what we can do ourselves, what we can get locally and what products are better-for-you that I can source,” says Gray. “For instance, we make more from scratch, like pasta, long fermented pizza dough and ricotta cheese for all three restaurants.” LOCAL IS FARMERS' MARKETS It’s impossible to understand the value of eating local without paying homage to the role that farmers' markets play in supporting our local food system. Markets provide an iconic opportunity for consumers to gather and engage with the people who grow and make their food. They are a place of commerce but also a place of community, a conduit for connection. Over the past ten years we have seen several new markets launch in various neighborhoods like Palm Valley, Nocatee and Atlantic Beach. While not every farmers’ market will exclusively feature vendors who source produce from local farms, many are helping define “local” by establishing clear guidelines and parameters for vendor participation. LOCAL IS COMMUNITY How do these conversations shape our understanding of what it means to “eat local”? That's a story still unfolding. We know it's about more than mileage designations or boundaries on a map. We know it's about more than food. Until we have the answers, we keep asking questions -- about where our food is from, how it landed on our plates and whether or not it's good for people and the planet. Perhaps the spirit of eating local is, at its core, about supporting our community in creating a more resilient, sustainable food system for everyone around the table.

Local organizations and individuals working to bring healing through food sovereignty. A selection of vegan breakfast items served at 1 Foxy Lady, a Blue Zones approved restaurant in Springfield. Photo by Amanda Rosenblatt. As you turn through the pages of a magazine celebrating Northeast Florida’s food culture, it may be hard to imagine that, for more than 260,000 of our neighbors, access to that bounty of delicious local foods is a challenge. For those experiencing food insecurity, mealtime can be a source of stress and sacrifice. It can happen to anyone, for many different reasons: lack of affordable housing or financial resources, low-wage jobs, health issues or racism and discrimination. Thankfully, there are local organizations and individuals working to bring healing through food sovereignty, and finding solutions in places you might not expect. When middle school students walk into cooking classes offered at Woodlawn Terrace Apartments in St. Augustine, their tasks may be chopping vegetables for a hearty soup or cracking eggs for French toast. However, they leave with skills and confidence that translate into future job opportunities and meals to feed their families. The weekly classes are part of Epic-Cure’s Sustain U program and are led by volunteer seniors and local chefs. "Our educational programming is just one of the things we do to reduce food insecurity," says Sunny Mulford, founder of Epic-Cure. Each month, the organization rescues over half a million pounds of food from grocery stores, farms and distributors, then redistributes that food to thousands of families in the region. Good food that would otherwise end up in a landfill goes onto pantry shelves, offering a dignified cost-free shopping experience for those in need. The organization has formed strong community partnerships and relies on dedicated volunteers to make this effort successful. One of those partners is the region’s largest food bank, Feeding Northeast Florida. While Feeding Northeast Florida distributes millions of pounds of food each year, their effort to improve food access goes beyond food distribution by working side-by-side with food producers and advocates in the communities they serve. Laureen Husband, Vice President of Public Policy and Community Engagement, sees solutions in efforts to reactivate neighborhood markets, teach regenerative agriculture, provide nutrition education and bring farmers’ and mobile markets into neighborhoods that lack access. Increasing food security doesn’t happen in a silo, so the organization focuses on collaborative projects that shorten the line at the food bank and build sustainable food systems for the future. Building sustainable food systems also means shortening the distance people have to go to find fresh, affordable foods. In a city like Jacksonville, few people live near where their food is grown, but that is changing through programs like the Black Church Food Security Network (BCFSN). BCFSN connects Black churches in neighborhoods across Jacksonville to Black farmers and provides resources to start growing food right outside the church doors. The effort is just getting started locally, but just last November, they harvested over 700 pounds of purple sweet potatoes. On Moncrief Road in Northwest Jacksonville, Eartha’s Farm and Market has launched a weekly farmers’ market, selling fresh produce right from the 10-acre farm. The market accepts SNAP/ EBT and offers Feeding Florida’s Fresh Access Bucks (FAB) program, which matches every dollar spent in SNAP with an additional dollar in FAB. Shoppers can use FAB to get free fruits and vegetables, stretching their food dollars in a community that doesn’t currently have a single grocery store. The Riverside Arts Market, Orange Park Farmers’ Market, St. Augustine Amphitheatre Farmers’ Market and Beaches Green Market also participate in the FAB program across Northeast Florida. Additionally, a broad new program addressing health and well-being improvements has been introduced to Northeast Florida. The Blue Zones Project, founded in 2004, is based on longevity research that identifies what key factors make a place a “Blue Zone,” where significantly higher rates of people reach the age of 100 and are living better for longer in life. When representatives of the Blue Zones Project came to Jacksonville in 2019 with the vision to make the city a healthier, happier and more vibrant place to live, they saw that many organizations and individuals were already contributing to that work. Creating a unified voice became a key objective for Blue Zones Project Jacksonville. By pulling in existing partners and community members, Blue Zones Public Policy Lead Marlo Zarka and her team were able to lay out a blueprint for improving community wellbeing, including food access and nutrition security. “Food is incredibly personal. It’s informed by our backgrounds and life stories. And we want to make the healthy choice, the easy choice,” says Zarka. Blue Zones recently recognized 1 Foxy Lady Cafe and Catering as the first restaurant in Jacksonville to become Blue Zones Project Approved. Blue Zones-approved restaurants, grocery stores and work sites are one way to highlight partners who are playing a key role in the community’s overall well-being and adopting Blue Zones best practices. Blue Zones is also working to support the relaunch of Duval County Food Policy Council, spearheaded by Mia Hobdy of the New Town Success Zone, an agency that provides place-based continuum of services for New Town residents. The council hopes to be a unified voice supporting projects like The People’s Market opening early 2024 in one of Jacksonville’s 40 food deserts, and the University of North Florida’s Meals on Wings program, which delivers food to seniors in need, along with many other efforts focused on improving food security in Northeast Florida. From garden plots to policy changes, community-led efforts are building a future where the bounty of our local food system is not out of reach, and everyone has a seat at the table.

Serve these mini sandwiches with a pear pepper slaw and basil aioli for a zesty flavor combination. Photo by Amanda Rosenblatt. Makes 20 sliders Ingredients For pear pepper slaw 4 pears, julienned 2 poblano peppers, julienned 1 red onion, julienned 2 datil peppers, finely minced 2 cloves garlic, finely minced  1 orange, juice and zest  1 lemon, juice and zest 3 tablespoons olive oil 1 dash of salt 1 teaspoon cumin  1 teaspoon cayenne 1 tablespoon sugar 1 tablespoon apple cider vinegar For marinade ½ cup fresh basil leaves, washed and dried 3 tablespoons extra virgin olive oil Pinch of sea salt and black pepper Splash of balsamic vinegar 1 garlic clove, minced For basil aïoli 1-½ cups mayonnaise ⅔ cup chopped fresh basil 1 tablespoon chopped fresh garlic 1 tablespoon lemon juice 1-½ teaspoons lemon zest 2 pork tenderloins, (about 2-½ pounds), trimmed 20 slider buns, toasted Instructions To make pear pepper slaw : Combine all ingredients in a large bowl. Let sit in refrigerator for 3 hours before serving.  To make marinade : Blend all ingredients in a food processor until combined. Set aside. To make basil aioli : Blend all ingredients in a food processor and let rest a few hours in the refrigerator. To make pork tenderloin : Cut tenderloin into 3-ounces pieces and place in a glass dish. Pour marinade over pork and let marinate overnight in the refrigerator. When ready to cook, remove tenderloin from refrigerator and let it warm to almost room temperature. Wipe pork with paper towel to remove marinade. Preheat a cast iron skillet or griddle over medium heat. Cook pork for 6 minutes on one side, then turn over and cook until medium well. To assemble sliders : Spread basil aioli on each half of toasted bun. Place 1 piece of pork on the bottom half of bun.   Spoon some pear pepper slaw on pork then cover with top of bun and serve.

Add a little kick to the buffet table with these zesty seafood and veggie skewers. Photo by Jenna Alexander. Serves 20 Ingredients For Cajun seasoning 3 teaspoons salt 3 teaspoons garlic powder 3-3/4 teaspoons paprika 1-1/2 teaspoons ground black pepper 1-1/2 teaspoons onion powder 1-1/2 teaspoons cayenne pepper 1-3/4 teaspoons dried oregano 1-3/4 teaspoons dried thyme 3/4 teaspoon red pepper flakes For kebabs 3 pounds Mayport jumbo shrimp, peeled and deveined 4 tablespoons Cajun Seasoning, divided 1/4 cup olive oil, plus extra for baking 5 bell peppers, multi-colored 1 large red onion Juice of 1 lemon Instructions To make Cajun seasoning : Combine all ingredients and mix well. To marinate shrimp : In a large bowl, combine shrimp, 3 tablespoons Cajun seasoning and olive oil. Coat shrimp evenly, then cover and place in refrigerator to marinate overnight. To cook shrimp skewers : Soak 20 wooden skewers in water for at least one hour before cooking. Preheat oven to 400°. Remove seeds and cut peppers into 1-inch square pieces. Cut red onion into similar sized chunks and separate layers. To assemble kabobs, thread each skewer alternately with onions, peppers and shrimp. You should have 3 to 4 pieces of shrimp on each skewer. Make sure to leave enough room at the ends for handling. Repeat until all shrimp and vegetable pieces have been skewered. Place kabobs on large sheet pan and drizzle with reserved olive oil. Bake for 15 minutes. Set broiler on high and broil kabobs for 2 minutes, until lightly charred. Sprinkle remaining Cajun seasoning and a squeeze of fresh lemon juice over kabobs. Serve immediately.