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Ruby red bits of tart cranberries and local pecans add a festive touch to these simple, delicious cookies. Photo by Amy Robb. Makes 3 dozen Ingredients 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup dark brown sugar 1/4 cup granulated sugar 1 egg 1 teaspoon vanilla 1 cup dried cranberries 3/4 cup pecans, toasted and chopped Instructions Preheat oven to 375°. Sift flour, baking soda and salt together and stir to combine. Set aside. In a large bowl beat butter until creamy. Add sugars and beat until mixture is light and creamy, about three minutes. Scrape the side of the bowl, then add egg and vanilla and beat well. Reduce speed to low, then gradually add flour mixture, scraping sides of bowl occasionally. Stir in cranberries and pecans. Shape dough into balls and place on ungreased cookie sheet two inches apart. Bake eight to ten minutes, or until light brown. Cool on wire rack.

This treat is the perfect mashup of oatmeal cream sandwich cookies and apple pie. Photo by Cole LoCurto. Makes 3 dozen Ingredients For the oatmeal cookies 2 cups unsalted butter, softened 1-1/2 cups dark brown sugar 3/4 cup granulated sugar 2 eggs 1 tablespoon vanilla 1/4 cup molasses 1-1/3 cups all-purpose flour 2-1/2 teaspoons baking soda 2 teaspoons salt 1 tablespoon cinnamon 4-1/2 cups rolled oats 1 teaspoon ginger 1/2 teaspoon cloves 1/2 teaspoon allspice For the apple filling 5 Granny Smith apples, cored, peeled and diced (save the skins and cores) 1 cup white sugar 1 cup brown sugar 1 teaspoon salt 1 teaspoon vanilla 1 tablespoon cinnamon For the spiced buttercream 2-1/2 cups granulated sugar 1 cup egg whites 2 cups unsalted butter, softened 1 teaspoon vanilla 1/4 teaspoon allspice 1/4 teaspoon cinnamon 1/4 teaspoon cloves For the marshmallow fluff 1-1/2 cups sugar 1 cup corn syrup 1/2 cup water 1/2 teaspoon salt 4 egg whites 1/2 teaspoon cream of tartar 1 teaspoon vanilla Instructions To make cookies : Cream together softened butter and sugars in stand mixer with paddle attachment on low speed. Add eggs and mix until incorporated. Scrape down sides and bottom of the bowl. Add vanilla and molasses. Mix until incorporated. Sift together dry ingredients and add to egg mixture. Mix until mostly incorporated. Scrape down sides and bottom of the bowl. Add oats and mix until mostly incorporated. Scrape down bowl and mix again. For each cookie, scoop 2 tablespoons of dough onto parchment paper lined sheet tray. Bake at 325° for 5 minutes then turn pan for 2 minutes more. To make apple filling : In a medium pan, add the skins and cores and 1 cup white sugar. Cook until soft and juice starts to appear in pan. Strain skins, cores and liquid. Press the liquid onto the diced apples. Put the diced apples and strained liquid into medium pan and cook with brown sugar, vanilla and cinnamon. Cook until the apples are caramelized almost like a preserve. Let cool. To make spiced buttercream : Combine sugar and just enough water in medium pot to get the sugar to a "wet sand" consistency. Brush down the sides of the pot with water so there are no sugar crystals on the sides of the pot. Boil sugar to 240° (soft ball stage). Start whipping egg whites with stand mixer once sugar reaches 230°. Pour boiled sugar into whipping egg whites. Whip on high speed once all the sugar is incorporated. Whip until bowl feels cool to the touch. Add softened butter 1/2 cup at a time. Scrap down the sides. Add vanilla, allspice, cinnamon and cloves. Whip on high for another minute. To make marshmallow fluff : Combine sugar, corn syrup, water and salt in a large saucepan. Boil to 240°. (Go a little over 240° for stiffer, more stable fluff). In a stand mixer with whisk attachment, whip egg whites with cream of tartar to soft peaks. Slowly pour boiling sugar mixture into whipping egg whites. Whip on high for about 7 to 9 minutes, then add vanilla and mix until fully combined. Let cool. To assemble cookies : On the smooth side of half of the cookies, place a tablespoon of apple filling, marshmallow fluff and buttercream, in that order. Top with another cookie to make a sandwich.

Design a holiday table with foraged finds from the garden. Photos by Jenna Alexander. Gathering at the table during the holidays is about community and the love of family and friends. One of my favorite traditions of the season is when my mother, sister and I set the table together; this ritual has become a moment of joyful creativity in what can otherwise be hectic days. Our tabletop design is based on foraging for what is readily available in the yard, along with some seasonal items picked up at the farmers’ market and some other easy DIY projects. This keeps the decor cost effective and adds a beautiful sense of place. HOW TO CREATE FORAGED TABLESCAPES Start by checking what you have growing around your house. Many common vegetation can function as both landscaping plants as well as indoor decor. Foliage such as ferns, magnolia leaves and ornamental grasses are often readily available and can be used as the foundation of a design. Seasonal produce such as winter squash, Seminole pumpkins and citrus add another organic elementto the tablescape. Dehydrated orange slices are easy to make. Cut oranges into ¼-inch slices and place in a dehydrator for two to three days at the lowest setting. Or place them on a wire rack on a cookie sheet and set them in your oven at 200º for 6 to 12 hours or until completely dried. Store from year to year in an airtight container with some silica packets. To create depth in your display, find different hues of the complementary colors. Add texture by including hard and soft items. Ribbon and linens soften up the look, while nuts, wood and candleholders anchor the table. Chestnuts in their spiny burrs add texture, though be careful handling these very sharp cupoles (the outside of the chestnut shell). Add height to the table with different layers and platforms. Incorporate a cake stand, taller vase or an upside down crate to the center of the table. Think of the design like a bell curve (no math required). For more height, use pine cones to hold hand-stamped name cards at each place setting. Add some rustic touches with hand-dyed, homemade linen napkins. Wash and dry the fabric first. Iron flat and cut out the desired napkin size. Sew a ¼-inch seam around the edge (without folding). Next time you wash and dry them they will fray just to the seam. To dye the linen, place six to eight tea bags per one-half gallon of water in a large saucepan. Bring the water to a boil, then turn off the heat and let water cool. Add linen to the tea solution and gently stir to ensure all the fabric is covered. Let soak in the tea solution for 20 to 30 minutes, then rinse in cool water and line dry.

Include locally grown flowers, fruit and greenery for a seasonal tablescape. Seasonal fruit and other produce add unique accents to a floral arrangement. Photos by Sara Schober. When planning your holiday meals around seasonal produce, an easy way to add colorful elements toyour table is to let nature’s bounty also be a centerpiece. Just like fruits and vegetables have specificharvest times throughout the year, so too do locally grown flowers. To get you started on creatinga one-of-a-kind seasonal arrangement, here are some tips from Christie Walsh-Myers, farmer-florist at The Heirloom Yard in Fernandina Beach. SELECT FLOWERS, GREENERY, FRUIT AND VEGETABLES While you might have a color scheme in mind, it’s best to be flexible and choose flowers, foliage, fruits, vegetables and other items based on what’s in season and available from local growers or your own garden. Feel free to include a combination of fresh and dried plant matter in your arrangement. Fresh herbs are great for greenery and they smell good on the table. DECIDE ON THE SHAPE AND SIZE OF A CONTAINER Use chicken wire for a base, not flower foam, which is not environmentally friendly. Visualize a grid to build upon, such as a triangle for a low base. It helps to place the vessel on a lazy Susan so you can rotate the container and view your arrangement from different angles. LET FUNKY STEMS BE YOUR GUIDE While you may have to trim some of the plant matter to fit your container, sometimes a crooked stem can be used to enhance the arrangement or to act as a support for other stems. ADD SEVERAL OF THE SAME TYPE OF FLOWERS Plan on multiples of 3, 5 or 7 of the same flowers and spread them throughout the rrangement. Vary the plane and height of the stems to add various focal points. You might need to tweak as you go to achieve the desired color palette. USE DOWELS TO SUPPORT FRUIT Pears, lemons, oranges, persimmons, mini pumpkins and other seasonal fruit add pops of color to an arrangement. Because they are heavier than the flowers or foliage, be sure to use wooden dowels sturdy enough to hold up the fruit so they are visible. LOOK BEYOND JUST THE BLOOMS OF A PLANT Sometimes a flower makes more of a statement without its petals than with them. Remove the petals of a purple coneflower and you have a golden, spiky orb that adds appealing texture to the arrangement. While the purple hyacinth can be used for its flowers, once the blooms drop, beautiful bean pods form that are attractive additions to the centerpiece. TAKE A PHOTO OF THE ARRANGEMENT BEFORE YOU’RE DONE It’s good to step back and look for any gaps or holes in the centerpiece. This way you can determine whether more flowers or foliage might be needed in any remaining negative space or if anything is off-balance.

These crafts use supplies that are easy to find around the house and in the kitchen. Photos by Shannon Rose Greene. Seed Paper Gift Tags This project is perfect for eco-conscious gift-givers who want to add a personal touch. These seed paper gift tags are beautiful and plantable – once the tag has served its purpose, the recipient canplant it in the garden and watch the seeds grow. This recipe makes approximately 12-14 tags, depending on size. You’ll need: Blender Flat, rectangular strainer with small holes 1 deep dish to hold strainer 2 cups shredded paper (we used watercolor paper for a sturdy texture) 4 cups warm water 1 packet wildflower seeds (or any seasonal seeds) 2 kitchen or tea towels Twine or ribbon 1 small cup Pencil or pen Scissors Shred 2 cups of paper and place in a blender. Add 4 cups of warm water and let sit for 1 hour to soften. Blend until the mixture reaches a mushy, oatmeal-like consistency. Add 1 packet of seeds to the blender and pulse a few times to combine, but do not overblend – you want the seeds to remain intact. Set up your deep dish and place the strainer on top. Line the bottom of the strainer with a kitchen towel to help create an even texture. Pour the blended paper mixture onto the towel. Spread the mixture evenly with your hands, or use a rolling pin or glass to smooth it out if desired. Sprinkle the remaining seeds over the top of the spread mixture, then place another towel over it. Press firmly to remove excess water. Once most of the water is absorbed, remove the top towel and let the seed paper dry for 24 hours. If you're working with kids, you can speed up drying with a hairdryer. Once dry, use a small cup to trace circles on the paper, then cut them out. Punch a hole at the top of each circle and thread twine or ribbon through to complete the tag. Tie the tag onto your gift, and don’t forget to let the recipient know they can plant the tag in their garden after use. Potato Stamp Gift Wrap This DIY project uses simple russet potatoes to create fun, homemade stamps. Inspired by holiday crafting traditions, this wrap adds a personal touch to gift-giving while incorporating natural materials and creative flair. You’ll need: Two large russet potatoes Paint (color of choice) Various small metal holiday-themed cookie cutters (trees, stars, etc.) One roll of brown craft paper Twine or ribbon for decoration Cut each potato in half horizontally. Press the cookie cutter firmly into the cut side of the potato to create an impression. Use a knife to carefully cut away the surrounding potato, leaving the shape raised to form a stamp. Use a paintbrush to apply a thin layer of paint to the raised part of the stamp, making sure to cover the entire surface evenly. Roll out a sheet of brown craft paper on a flat surface. Press the potato stamp onto the paper, lifting it carefully to reveal the design. Continue stamping to create a pattern. Reapply paint as needed to keep the impressions consistent. Allow the paint to dry completely. Once dry, use the custom-stamped paper to wrap your gifts. Finish with twine or ribbon for a rustic, handmade look. Dried Citrus Garland This charming dried citrus garland is a sustainable way to decorate gifts, wreaths or your home for seasonal decor. Using fresh grapefruit, lime and orange slices, the vibrant colors and natural beauty of the citrus create a lovely and fragrant aesthetic. You’ll need: Two grapefruit Two oranges Three limes Scissors Twine or ribbon (for threading) Slice the grapefruit, oranges and limes into 1⁄4-inch rounds. Pat the citrus slices dry with a towel to remove excess moisture and place on a parchment-lined baking sheet in a single layer. Bake for 2-3 hours at 200°, flipping the slices every 30 minutes, until fully dried. They should feel firm and not sticky to the touch. Let the citrus slices cool completely. Use scissors to carefully poke small holes in the center of each slice for threading. Thread twine or ribbon through the hole. Add wooden beads of different sizes to create decorative garlands or gift accents. Store in an airtight container to preserve freshness or immediately use for gift wrapping or decorations.

The art of wrapping goods and gifts using fabric has gained in popularity over the years Tea towels or other fabric create a custom look and become a usable present for the recipient. Photos by Julie Christman. For a fun and creative way to adorn a gift without using paper that just gets tossed away, try wrapping presents in tea towels à la the furoshiki method. Added bonus of using this no-waste technique? You’re giving a gift within a gift. In Japanese culture, furoshiki refers to both the process of wrapping items with cloth and to the fabric used. The term comes from a combination of two words, “furo” and “shiki,” which mean “bath” and “to spread.” These traditional cloths have been used for centuries to carry belongings, and today the art of wrapping goods and gifts using fabric has gained in popularity as a sustainable alternative to paper gift wrap. Traditional furoshiki cloth is usually made of cotton, nylon, silk or rayon, but really any fabric will do. I like to use tea towels or linen napkins – that way even the gift wrap is a present. Once you grasp the folding process, you’ll find how easy it is to use for both boxes and bottles. Here are some basic steps to get you started. HOW TO WRAP A BOX Lay the tea towel flat on a table, one corner facing you. If the towel has a print, place the print facedown. Place a box on a towel diagonally across the corner closest to you. Fold the corner over the box, then slightly tuck the fabric under the box. Continue to roll up the box in a towel, ending with the opposite corner on top of the box. Pinch together the folds of the excess towel on the right and twist up to the top of the box. Do thesame to the left side of the excess towel. Take two ends of the towel and tie them tightly together in a knot. Then tie the ends together to make a bow on top of the knot. HOW TO WRAP TWO BOTTLES Use this for any size bottle, including wine (if your tea towel is big enough). Make sure they are the same size and shape. I save unusual bottles to refill with extra virgin olive oil and balsamic vinegar and gift that in a tea towel. Lay the tea towel flat on a table, one corner facing you. If the towel has a print, place the print facedown. Stand two bottles up next to each other near the corner closest to you. Lay bottles down on the tea towel parallel to the corner, leaving the space between them where they were standing (to allow the bottles to stand back up once wrapped). Fold the corner closest to you over the bottles, then slightly tuck fabric under the bottles. Continue to roll the towel around the bottles, keeping the space in the middle. Tuck under the corner for a smooth edge. Fold bottles towards each other to a standing position and tie closed.

This was the winning recipe at the Omni Amelia Island Resort Plantation’s 2019 Holiday Cookie Competition. Photo by Cole LoCurto. Makes 12 macarons Ingredients For macarons 1-½ cups granulated sugar 3 tablespoons plus 1-½ teaspoons water 8 egg whites, divided 2 cups almond flour 2-2/3 cups powdered sugar 1/2 tablespoon brown gel color For buttercream filling 2 cups (4 sticks) butter, unsalted, room temperature 2 cups powdered sugar 2 teaspoons vanilla extract or another flavoring of choice For decorations Red edible paint, Bronze edible paint, Edible glitter, Black edible paint, Sprinkles* Instructions Lightly grease two baking sheets with cooking spray and line with parchment paper. (This helps hold the paper down when piping the macarons.) To make reindeer shapes : Before making the macaron mixture, make a single template for the reindeer head and antlers. Draw the desired reindeer head and antler shape and size on a piece of parchment paper, then cut it out. Trace the template onto parchment paper, about an inch apart, approximately 12 per baking sheet. Set aside. To make macarons : Place 4 egg whites in a stand mixer fitted with a whisk attachment. Place granulated sugar and water in a heavy pot and bring to a boil. Once sugar mixture has reached 244° (using a candy thermometer), turn mixer on high speed and slowly pour in sugar-water mixture. Beat on high until white, glossy and thick. Add brown gel coloring and continue beating. While meringue is whipping, sift almond flour and powdered sugar in a large bowl. Add 4 remaining egg whites and fold in until the mixture has a consistency of paste. Slowly add the whipped meringue to the paste and continue to fold in until completely incorporated, making a batter. Preheat oven to 350°. Spoon macaron batter into a piping bag fitted with a large round piping tip (size 5/8 inch). Pipe all the heads following the template on the parchment paper. With a smaller round piping tip (size 8MM), pipe antlers on each head. Be sure to connect the antlers to the head. When all heads/antlers are piped on the parchment, gently tap the baking sheet on a table top to release air bubbles. Leave at room temperature to dry for about 45 minutes. The macarons should not be sticky when going into the oven. Once shells are dry, bake for 16 minutes. Let macarons cool completely before assembling. To decorate reindeers : Fill a pastry bag with a small amount of red edible paint. Using a small piping tip (3/8 inch), place a drop in the middle of half of the heads to make the reindeer nose. Sprinkle with edible glitter. Paint the antlers with bronze edible paint and sprinkle with edible glitter. Then paint reindeer eyes and smile. While the edible paint dries, make the buttercream. To make buttercream : In a stand mixer with paddle attachment, beat butter and powdered sugar on low until incorporated. Turn mixer up to medium-high and beat until light, fluffy and white in color. Add desired flavoring or extract and mix until incorporated. To assemble macarons : Pipe or spoon a small amount of buttercream on half of the macarons. Top each with one of the decorated reindeer head macarons. Pour sprinkles onto plate. Roll the edges of each macaron in sprinkles. *NOTE : Edible paint, glitter and piping bag can be found online or at DIY stores.

This easy-to-make plant-based and gluten-free treat is perfect for holiday cookie tins. Decorate with natural sprinkles using unsweetened coconut. Photo by Melissa Marcarelli. Makes 12-16 Ingredients For cookies 2 tablespoons coconut oil, melted ¼ cup pure maple syrup 1-½ cups almond flour ¼ cup tapioca flour ⅛ tsp salt ¼ tsp baking soda F or icing (makes approximately 2 cups) 1-½ cups raw cashews (soak in boiling water for 1 hour minimum) ¼ cup pure maple syrup ¼ tsp salt 1 tsp vanilla ¼ cup canned coconut milk (shake before opening) Beetroot powder, spirulina powder or turmeric powder Toasted coconut flakes Instructions To make cookies : In a medium bowl, mix together coconut oil and maple syrup. Add dry ingredients. Mix until all ingredients are combined and a dough is formed. Cover bowl and refrigerate for at least an hour to make the dough easier to roll out. Preheat oven to 350°. When dough is chilled, place on a surface that’s lightly dusted with almond flour. Roll dough to ¼-inch thick and cut cookies using your favorite cookie cutter. Place cookies on a parchment-lined baking sheet, and bake for 9 minutes, or until golden brown. Cool cookies and decorate with vanilla icing. To make vanilla icing : Add all ingredients to a high-speed blender or food processor and blend on high until very smooth. Refrigerate for at least 1 hour before using, so that the icing can thicken. To tint icing and coconut : Beetroot powder will make pink, spirulina powder will make blue and turmeric will make yellow. To make green, combine spirulina and turmeric. Add the powders slowly to get the color that you’d like. The more powder you add, the darker the color. To tint coconut, mix together 1 tablespoon powder, 2 tablespoons water and coconut. Stir to combine. Let coconut dry before decorating.

Whether you bake these for the holidays or in the middle of summer, these cookies are a crowd-pleasing treat. Photo by Cole LoCurto. Makes 2 dozen Ingredients 4-1/2 cups all-purpose flour 3 teaspoons cream of tartar 1-1/2 teaspoons baking soda 1 teaspoon salt 1-1/2 cups (3 sticks) butter, room temperature 1-1/2 cups granulated sugar 3/4 cup light brown sugar, packed 2 eggs 1 egg yolk 3 teaspoons vanilla 1 cup toffee bits 1-1/2 cups butterscotch chips 1 cup milk chocolate chips 1-1/2 cups mini marshmallows Instructions Preheat oven to 325°. In a large stand mixer, cream the butter and sugars together until light and fluffy, about 6 minutes. Add the eggs and vanilla, 1 at a time, making sure to incorporate well after each addition. Scrap the sides and bottom of the bowl before adding the dry ingredients. Combine the flour, cream of tartar, baking soda and salt in a bowl. Slowly add the dry ingredients to the butter mixture, making sure to scrape the sides of the bowl. Add the toffee, butterscotch, chocolate chips and marshmallows. Using a 2-ounce scoop, (or measure out 2 tablespoons), scoop the dough onto a greased, parchment paper lined baking sheet. Make sure to leave at least 2 inches between the cookies. Bake for about 12 minutes, until the cookies are light golden brown and slightly firm.

Salt dough ornaments are a fun and eco-friendly way to decorate for the holidays. Photo by Elise Crigar. The holidays don’t have to come with a mountain of trash bags. If you want to have a more eco-friendly season, choose reusable first, compostable second and recyclable last. That hierarchy keeps the focus on materials that flow back into everyday life instead of into the landfill.  Decorate plain paper with potato stencil stamps for a kid-friendly DIY. Photo by Shannon Rose Greene. DIY and Upcycling This Holiday Season Start with what’s already in the house!  Last year’s cards are a design goldmine. Trim out the best images, glue two back-to-back, punch a hole, and you have instant ornaments with a handmade finish. The simpler move is to cut cards into rectangles for gift tags, it only takes one snip, a hole punch and twine. Give last year's wrapping paper a second life (or check your local thrift store). Even paper grocery bags pull their weight: cut star or tree silhouettes, paint on some festive designs at your next craft night and string them together. If you shop at Trader Joe's, use their seasonal paper bags for cute and sustainable wrapping paper. Add some twine and some dried fruit or flowers to really make your sustainable wrapping job pop.  Plain, uncoated paper can be composted at season’s end.  Holiday decor doesn’t have to look crafty to be low-waste. Dehydrated orange garlands are elegant and durable. Slice oranges into quarter-inch rounds, pat them dry and bake on racks at 200° for two to three hours, flipping once, until translucent. Thread them on twine, spacing with wooden beads or bay leaves and drape them across a mantle or window. Paper-bag snowflakes take minutes: glue eight to ten paper bags in a stack with an inverted “T” of glue, trim a point at the top, cut a few side shapes then fan the stack open and glue the last sides to complete a three-dimensional star.  If you have kids in the mix, put them to work on decor that you’ll actually want to keep. Set out a stack of last year’s cards, scissors, a glue stick and a hole punch and let them make their own ornaments. Pre-thread a few blunt plastic needles so they can string orange slices. Roll out kraft paper and stamp it with potato-carved stars or trees to become custom wrapping sheets. Forage for seasonal holiday decor and unique tablescapes. Photo by Jenna Alexander. Natural Scents and Simple Centerpieces Simple scent bundles replace synthetic sprays, try tying rosemary, cinnamon sticks and a dried orange slice with twine and hang them from a wreath, chair back, or door handles. Save glass jars for lanterns. A strip of brown paper stamped with stars, a band of lace or a wrap of twine around the shoulder is enough; drop in an LED tealight and cluster them along a table in groups of three. For a centerpiece, use a low tray and go nature-forward: pinecones, magnolia leaves, palmetto fronds, a piece of driftwood and a few beeswax candles. Keep it low so guests can see each other across the table. Smarter Tree Choices for a Warm Climate Tree choice matters in a warm climate like ours. If you want a traditional look with a lighter footprint, opt for a live, potted evergreen that can thrive here, like a Southern red cedar, sand pine or Arizona cypress. Keep it outdoors until a few days before decorating, bring it in for no more than a week, water lightly then return it to the patio and up-pot in late winter. For a Florida twist, use citrus!  A container calamondin, Meyer lemon or kumquat is an evergreen statement piece in December and a productive patio tree the rest of the year. Decorate with lightweight ornaments and soft ties, keep it away from heater vents, and move it back into bright outdoor light after the holidays. Native shrubs make excellent “bush trees” if you prefer something compact and bird-friendly. Yaupon holly, Simpson’s stopper, wax myrtle and dwarf Southern magnolia all shape up beautifully in containers. A few strands of LED lights and a restrained palette of ornaments turn them into sculptural focal points and unlike cut trees, they keep working for the landscape long after January. If you do buy a cut tree, choose a regionally sourced species, skip artificial flocking and say no to plastic mesh; lash it with reusable straps instead. Afterward, remove all decorations and drop it at a municipal tree-cycling site or chip it for mulch. Winter in Northeast Florida brings a cornucopia of fresh produce to the markets. Photo by Jesse Brantman. Florida-Forward Meals With Less Waste Food is the other big lever. Build the menu around what’s actually in season here: leafy greens, cauliflower, sweet potatoes, radishes, carrots and citrus are abundant and affordable. For a coastal centerpiece, roast a local white fish over fennel and orange slices, pair it with lemony collards and finish with sweet potatoes tossed in a pecan-herb gremolata. For a vegetable-forward spread, stuff acorn squash with farro and mushrooms and add charred broccoli rabe and spiced carrots with a spoon of yogurt-tahini. If you need something hands-off for a crowd, a single sheet pan of chicken thighs, sweet potato wedges and Brussels sprouts, finished with orange zest and parsley, is efficient and universally liked. Creamy roasted cauliflower and potato soup makes great use of leftover foods. Photo by Nick Hogan. Waste less by shopping with containers and buying pantry items from bulk bins like rice, nuts, dried fruit and spices add up quickly in packaging if you don’t plan ahead. Roast more vegetables than you need and turn the extras into next-day grain bowls or breakfast hash. Save citrus peels and simmer them with equal parts water and sugar to make an orange syrup for cocktails and mocktails; it keeps for weeks and turns leftovers into a holiday feature, not an afterthought! Compost raw vegetable trimmings, plain napkins and uncoated paper. If your compost can’t take meat or dairy, keep those out and focus on what breaks down cleanly. Wrap presents in tea towels for two gifts in one! Photo by Julie Christman. Gifting That Gets Used, Not Stored Gifting can follow the same logic. Choose items that get used up or refilled, such as  local honey, fresh-roasted coffee in a returnable jar, olive oil refills, spice blends, kombucha or plastic-free home staples like solid dish soap with a wooden brush. Experiences make wonderful gifts, think a beach picnic kit, a native-plant starter with a quick consult or a class. When it’s time to wrap, make the wrap part of the gift: a scarf, tea towel or bandana tied replaces paper and tape entirely. If you prefer paper, use kraft, old maps, shopping bags or newsprint dressed with custom art, natural twine and a sprig of rosemary or a dried citrus slice instead of plastic bows. Refills and Subscriptions: Set-and-Forget Sustainability If you want these low-waste habits to stick past New Year’s, automate them. Eco Eclectic offers refills and product subscriptions for everyday essentials, such as dish and hand soap, all-purpose cleaners, laundry, dishwasher and more! We make it easier to cut plastic, avoid emergency runs and keep the house stocked with better, cleaner ingredients. Choose a delivery cadence that fits your household, pause or adjust anytime and bundle seasonal gift add-ons when you need them. Close the Loop in January Sort decor into three bins: “Reusable,” “Compost” and “Recycle.” Dried botanicals and plain paper can go to the compost and the reusable bin should hold cloth wraps, twine, jars, saved cards and intact garlands for next year. Tree-cycle cut trees or mulch them on-site; re-pot or plant living trees and native shrubs. If you keep one tote on a garage shelf labeled “Holiday Reuse,” next year’s setup will take minutes and cost almost nothing! Eco Eclectic Takeaways Sustainability is not about perfection. It’s about designing the season so materials cycle back to soil, back to kitchen, back to the patio tree while keeping the experience generous and local. That’s the Eco Eclectic approach in Jacksonville: elevated, practical and built to last beyond the calendar page.

When it comes time to find a special gift, think local! Supporting small businesses is an opportunity to purchase gifts while ensuring your hard-earned dollars stay in your local community. Here's a selection of gifts to get you started from some of our favorite #officialediblepartners. Gifts Beyond the Ordinary BLACK FIG + CO.  Black Fig & Co. specializes in elevated charcuterie boards, boxes, grazing tables and event styling. Inclusive catering, creative, qual­ity and thoughtful spreads allow guests to savor each bite in a setting both elegant & heartfelt. blackfigco.com  – @blackfig_co M.C. PRESSURE  There's something special about handwritten recipe cards and M.C. Pressure adds an extra layer of cool with letterpress and high-quality paper. A perfect host(ess) gift, stocking stuffer or gift for culinary and cocktail enthusiasts. mcpressure.com  – @mc_pressure THE HYPPO  Holiday happiness abounds with The Hyppo. Send a box of sweet treats anywhere in the US. Treat your team, your family and everyone in between to pops, merch, gift cards and more this holiday season! thehyppo.com  – @thehyppo SOUTHERN HORTICULTURE  Create a cus­tom gift for the green thumb in your life with a selection of botanical housewares, Florida native plants, edible plants, garden supplies, locally created prints, pottery, artisan goods and more. Add a gift card for even more love.   southernhorticultureflorida.com  @southernhorticulture MOCA JACKSONVILLE  Give the gift of art and culture with a beautiful coffee table book or annual gift membership to the Museum of Con­temporary Art Jacksonville. Members receive free admission, discounts on classes and programs and reciprocal benefits at hundreds of museums.   mocajacksonville.unf.edu  – @mocajax COOKIEBIRD  Cookiebird Ice Cream Bar is always a good idea, especially when it comes to gifting. Colorful cones and unique soft serve fla­vors lend to memorable and delicious experiences. Merch and gift cards? They've got those too! cookiebird.co  – @cookiebird_icecreambar THE TASTE CURATOR  Gift a thoughtful and immersive dining experience with Michelin-trained chef Mimi Lan of The Taste Curator. Book a private dinner or cooking class for your favorite foodie. tastecurator.com  – @thetastecurator Sip, Sip Hooray Gift Guide CREME DE LA COCOA  Pillowy marshmal­lows in a variety of seasonally inspired flavors melt perfectly in cocoa or shine solo as a sweet indulgence. Hand-crafted by Crème de la Cocoa - a perfect gift, stocking stuffer, addition to entertaining or personal treat. cremedelacocoa.com  – @cremedelacocoa THE GREENHOUSE BAR  The Greenhouse Wine Club is a unique and personalized wine ex­perience that goes beyond the bottle. Each release includes two bottles of hand picked wine imbued with the energy of that month's zodiac, a curated playlist, plus much more! thegreenhousebar.com  – @thegreenhousejax THE PICKLE FACTORY  Elevate your cocktails, mocktails and your grazing game with gherkin or blue cheese-stuffed olives from The Pickle Fac­tory, along with their newly released – and shelf stable – signature collection of pickles, veggies, spreads and more.   thepicklefact.com  – @thepicklefactoryhq ST. AUGUSTINE DISTILLERY  St. Augustine Distillery's The Saint bourbon is made with five barrels of their finest, mature Florida bourbon and finished in barrels that once held their Old Fashioned Mix. Unbelievably smooth, you won't believe you're drinking a high-proof spirit. staugustinedistillery.com  – @staugustinedistillery THE KOOKABURRA  Over a decade in the making, The Kook hot chocolate is a carefully crafted blend of rich Dutch cocoa and pure sugar, perfected to create the ultimate cup. Includes 10 servings, mini marshmallows and a signature scoop. Indulgence, perfected. thekookaburracoffee.com  – @thekookaburra THE SPICE & TEA EXCHANGE  You'll bee de­lighted with the flavor and quality of this collection from The Spice & Tea Exchange - a trio of 100% pure raw honey in three deliciously-infused flavors: Bourbon, Arbol chile and Himalayan Salted. spiceandtea.com  – @spiceandtea Elevate Your Entertaining Gift Guide JENNA ALEXANDER  These matchboxes by Jenna Alexander add a refined touch to any space with four distinct designs: a beach umbrella, vintage lawn chair, citrus branch and salt run oyster. Each design is sold separately. Select the perfect comple­ment to your décor. jenna-alexander.com  – @jennaalexanderstudio MAYDAY  I scream, you scream, we all scream for MayDay! A perfect accompaniment to holiday desserts. Send a bundle of sweet treats anywhere in the US. Spread happiness with scoops, pints, merch, gift cards and more this holiday season. maydayicecream.com  – @maydayicecream MARCHE COTIER  Elevate your entertaining with the 3 C's: Caviar, crème fraîche and crostini, or give the gift of fine food with Marché Côtier, a European-inspired market and wine bar in Fernandina Beach's historic downtown. marchecotierfb.com  – @marchecotierfb WESTSIDE STUDIO CLAYARTS  Westside Studio Clayarts produces beautiful, one-of-a-kind pieces – from fine art ceramics to food safe stoneware. Treat yourself or a loved one to heirloom quality craftsmanship, handmade with love in St. Augustine, Florida. westside-studio-clayarts.square.site  – @toniwestsidestudioclayarts BACKYARD BUFFALO  Warm, toasty and full of spice, Backyard Buffalo cardamom granola is award-winning and a farmers' market favorite. Made the old-fashioned way – no shortcuts, no fillers. Perfect for healthy holiday snacking. Try all of the granola flavors! backyardbuffalo.com  – @backyard.buffalo KISSING TULIPS  Kissing Tulips arrangements aren't just for special occasions. Treat yourself and your spaces to flowers made with love for love, the day to day and everything in between. kissingtulips.com  – @kissing.tulips ALMS + FARE  Make the Alms + Fare baked goods you love at home! Gluten free, grain free, vegan and naturally sweetened, these baking mixes are the perfect way to whip up delicious and good for you treats the whole family will love. almsandfare.com  – @almsandfare

Add these little gnocchi pillows to your favorite soup or on a salad. Leftover turkey or vegetable soups work great. These also work well with grilled shrimp or lobster topped with a citrus butter sauce. Photo by Nick Hogan. Serves 6 - 8 Ingredients 1 cup leftover sweet potatoes, mashed 1 cup leftover mashed potatoes 1 egg ¼ cup Parmesan cheese, grated 1 teaspoon kosher salt 2 cups whole wheat or all-purpose flour 2 tablespoons butter Instructions Mix together the sweet potatoes and mashed potatoes until smooth, then add egg, Parmesan cheese, salt and flour. Mix with a spoon and then knead until a soft dough forms. Gradually add additional flour until the dough is no longer sticky. Depending on the moisture level of your potatoes and egg, you may have to add more flour, but make sure the dough is soft and not dense. Divide dough into four equal pieces. Using your hands, roll out each piece into long skinny rolls. Cut off small parts of the dough to form little pillows. Place the gnocchi on a parchment lined baking sheet. Add butter to a large sauté pan over medium heat. Working in batches, place gnocchi into pan and cook 1-2 minutes until brown on each side, turning once. This makes the gnocchi crispy on the outside and soft on the inside. Serve with your favorite sauce or add to soup or salad.