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Transform the morsels of your holiday meal into a savory bread pudding using an assortment of rolls, croissants, Pullman loaf, dense white sandwich bread or any combination of leftover bread. Photo by Nick Hogan. Serves 8-12 Ingredients ⅓ cup canola oil 5 tablespoons butter 3 cups sliced mushrooms Salt, to taste Pepper, to taste 6 tablespoons leftover white or red wine 2 carrots, diced 3 celery sticks, diced 1 sweet onion, diced 16 cups bread cubes 5-6 cups turkey or chicken stock or leftover gravy thinned with milk or water Fresh herbs, chopped Optional leftover add-ins Chopped up green bean casserole Cubed cooked turkey or ham Chopped spinach, arugula or broccoli Instructions Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil and 1 tablespoon butter over medium heat. Add mushrooms in batches so the pan doesn’t get too crowded. Season with salt and pepper and sauté 5-7 minutes until soft and brown. Remove mushrooms and set aside. Deglaze pan with wine. Add remaining oil and sauté carrots, celery and onion for 7 minutes or until soft. In a large bowl, combine vegetables, mushrooms, bread cubes, herbs and any optional leftover add-ins. Stir in stock or gravy mixture until moist but not soggy. Season with salt and pepper and dot with remaining butter. Put in 9 x 13-inch casserole dish and cover with aluminum foil. Bake 45 minutes covered, then remove foil and bake another 20 minutes uncovered until top is crispy.

The beauty of this vegan soup is that it works with cauliflower as well as whatever leftover roasted vegetables you have on hand. Photo by Nick Hogan. Serves 8-10 Ingredients For soup 1/4 cup olive oil 1 medium onion, finely chopped 3 garlic cloves, finely chopped 2 cups roasted cauliflower or other roasted vegetables 2 cups roasted potatoes or leftover mashed potatoes Splash of white wine 3 cups vegetable stock 1 (13.5-ounce) can coconut milk Sprigs of fresh thyme 1/2 teaspoon ground coriander Fine sea salt and black pepper, to taste 1 cup croutons For croutons Leftover bread Olive oil Sea salt Black pepper Instructions To make soup: In a large stockpot, heat the olive oil over medium heat. Add onions and cook until they begin to soften, about 5 minutes. Add garlic and cook for another 5 minutes. Be careful not to burn the garlic. Add roasted vegetables and stir well. Add white wine, vegetable stock, coconut milk, thyme sprigs and coriander. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to maintain a simmer and cook, covered, until all the vegetables are soft. Remove thyme sprigs and carefully pour the soup into a countertop blender. Blend until smooth and creamy. Season with salt and pepper to taste, then return to pot to reheat. Pour into bowls and serve with croutons. To make croutons: Use any leftover bread you have on hand. Break or cut bread into small cubes. In a large bowl, toss with olive oil, sea salt and pepper. Spread the bread pieces out on a baking sheet. Bake at 350° for about 5 minutes, or until the bread is crispy.

Nourishing your way through the holidays This season is one of abundance, with good food, great company and a busy pace that can easily disrupt our regular routine. Meals will get skipped in a rush, and our arrival at a destination might coincide with hunger and hasty food choices. Grazing with intention offers an alternative to this holiday hustling. Balanced and mindful snacking can help maintain steady energy levels, encourage mindful eating and allow for enjoyment of festive fare without overindulgence. Small, nourishing bites throughout the day help maintain balance and allow full embrace of the season's joy. Illustration by Kingsley Spencer. • Protein: leftover turkey or ham, hard-boiled eggs, cheese, yogurt, smoked salmon, tinned fish, shrimp cocktail • Healthy Fat: olives, spiced nuts, pepitas, herb-infused olive oil (many protein options such as tinned fish and eggs also provide healthy fats) • Fiber: apples, oranges, grapefruit, pomegranate, pickles, pears, root vegetables, granola, winter greens, cranberries, dried figs Seasonal Grazing Inspiration Ingredients may be mixed and matched based on availability. Consider these combinations: • Hummus Board: seasonal hummus + rainbow carrot sticks + pumpkin seeds • Cheese Stacks: sharp Cheddar + apple slices + wholegrain cracker + dab of Dijon mustard • Cranberry Yogurt Parfait: plain Greek yogurt + spoonful of cranberry sauce + pumpkin granola + orange zest • Leftover Magic Toast: whole-grain toast + leftover turkey or ham + seasonal relish (cranberry, mustard or chutney) Flavor the Season: Make Every Bite Count Grazing plates during the festive season can rival the excitement of shared meals. Satisfying flavors reduce mindless nibbling. • Herbs, spices, pickles and festive dips elevate small bites • Dinnertime favorites such as turkey, roasted vegetables or grains transform easily into new snacks Sip Happens: Hydration for the Holidays Proper hydration supports energy, digestion and the ability to recognize true hunger cues. Pairing bites with refreshing beverages supports the body and maintains vibrant celebrations. Festive hydration options include: • Sparkling water with tangerine juice and unsweetened cranberry juice • Iced hibiscus tea topped with an orange slice and cinnamon stick • Grapefruit juice over ice finished with a splash of ginger beer Graze Anatomy: The Bottom Line Grazing centers on options rather than rules. This approach may feature spiced nuts and fruit one day, leftover turkey and cranberry on toast the next. Flexibility allows for honoring the body's rhythms during a hectic season, a practice enabling thoughtful fueling and presence with family and friends. Small, nourishing bites throughout the day help maintain balance and allow full embrace of the season's joy.

Some of the baked goodies sell out, like buttery croissants, muffins and brownies, so you might want to make those types of vendors your first stop. Photo by Michelle Calloway. Remember the advice to never go grocery shopping when you’re hungry because you will grab the wrong things? You can forget that suggestion the next time you head to the farmers’ market. Bring your appetite along with your shopping list, because our local markets offer a wide range of dining options. If you’ve got companions with you, an outing to a farmers’ market is ideal for grazing adventures to satisfy all palates. The most challenging part may be deciding what your meal should be, with all the unique offerings. Is the scent of freshly baked bread tickling your nostrils? With the boom of sourdough bakers since the pandemic, each market showcases one or more vendors with a selection of bread, focaccia, rolls and more to eat as you stroll or take home for later. Some of the baked goodies sell out, like buttery croissants, muffins and brownies, so you might want to make those types of vendors your first stop. Be on the lookout for a taste of seasonal treats, like apple cider donuts made from fruit grown in Georgia and maple sugar candy from Vermont. Local produce like figs, muscadine grapes and persimmon are not around very long, so don’t snooze on the prepared foods made using these fruits. Grazing at the market can also provide inspiration for cooking at home by observing how vendors are using seasonal produce in their weekly menu. Craving global flavors? You can find food trucks and stands with dishes from around the world, like Ukrainian pierogies, Indian butter chicken, Thai panang curry, Ecuadorean pork sandwiches, Mexican tacos, sambusas and more. The markets are the perfect stop for grab-and-go options to either eat there or take with you to enjoy later. Don’t be deterred by inclement weather. Unless there’s a hurricane or severe conditions, local markets are held rain or shine, which means food vendors are preparing for a steady supply of customers. So venture out and be open to the joy of discovering something new. As you wrap up your mobile feast, make a mental note to return the following week, eager to discover what new culinary delights the market has to offer.

This updated take on a traditional dish, featuring a smoky Cheddar mornay sauce and crunchy topping, is not your grandma’s creamed spinach! Photo by Sara Schober. Serves 10-12 Ingredients For the creamed kale 7 ounces uncooked bacon, cut crossways in ½-inch pieces 4 tablespoons butter 1 medium yellow onion, diced small 2 garlic cloves, sliced thin 1/2 cup flour 1-1/2 ounces white wine 3 cups milk 1-1/2 tablespoons salt 1/2 tablespoon ground black pepper, ground 1/8 teaspoon cayenne pepper 1 teaspoon nutmeg 1 tablespoon lemon juice 8 ounces sharp white Cheddar, diced small 1-1/2 pounds curly or Tuscan kale leaves For the streusel Reserved bacon fat 4 tablespoons butter 1 cup plus 3 tablespoons flour 3/4 cup finely grated Parmesan cheese 1-1/2 tablespoons sugar 1 teaspoon salt Instructions To make creamed kale : Add chopped bacon to a large saucepot and cook until very crispy. Strain bacon through small colander, reserving fat. Set aside bacon and fat in separate bowls. Return saucepot to medium-low heat. Add butter and brown until almost burned. Add onion and garlic and cook until very soft, about 8 minutes. Add flour and stir until evenly absorbed. Add wine, stirring to incorporate. Slowly add milk, ½ cup at a time, stirring with a slotted spoon until smooth, before adding more milk. Add seasonings and lemon juice and cook over low heat until thickened and lightly bubbling, about 8-10 minutes. Stir in Cheddar cheese until fully melted, then pour sauce into a 9” x 13” casserole. A 12-inch cast iron pan can also be used. Fill a clean saucepot halfway with water and bring to a boil over high heat. Completely submerge kale under water and lightly blanch for about 10 seconds. Pour cooked kale through a colander and run under cold water to stop cooking. Once kale is cooled down, squeeze remaining water out and shape leaves into a ball. Slice through the kale ball a few times to chop the leaves. Evenly mix kale and sauce together in casserole dish. To make savory streusel : Preheat oven to 400°. Combine reserved bacon fat and butter in small saucepot and warm over low heat until butter is melted. Measure amount of mixture: if it produces less than 8 tablespoons, add more melted butter. If more than 8 tablespoons, remove the excess. Combine flour, Parmesan, sugar and salt in small bowl and mix together. Pour bacon fat/butter into flour mixture and combine with fork until pea-sized crumbles appear. Crumbles don’t need to be even in size. Sprinkle streusel on top of creamed kale and bake for 45 minutes, or until top is evenly browned. Let cool for at least 15-20 minutes to allow casserole to set.

Around Down to Earth farm they get overwhelmed with sweet potatoes in the fall and are always looking for unique ways to use them. Farmer Brian's friend Donna Fritsche introduced him to this savory method for dealing with their tuber abundance. Photo by Sara Schober. Serves 6-8 Ingredients 6 medium sweet potatoes (similar-sized for even roasting) 1/2 cup unsalted butter, room temperature Zest and juice of 1 lime Juice of 1 tangerine 1-2 teaspoons chipotle peppers in adobo, chopped (more or less, depending on how spicy you like it) 2 teaspoons smoked paprika 1 large bunch cilantro, chopped and divided 1 teaspoon salt Instructions Preheat oven to 425°. Roast sweet potatoes on a sheet pan until soft, 45-60 minutes. Allow to cool, then scoop out sweet potatoes and place in large bowl. Mash potatoes together with butter, lime zest and juice, tangerine juice, chipotle peppers, paprika, salt and half the cilantro. Place in baking dish and bake at 400° for 15 minutes for flavors to come together. Garnish with remaining cilantro.

The bitter flavor of turnips mellows in this creamy side dish, a great alternative to scalloped potatoes. Photo by Wesley Parsons. Serves 6 Ingredients 1 large head garlic 1 tablespoon vegetable oil 4 turnips, peeled 1-1/2 cups grated Muenster cheese 1 stick (8 tablespoons) butter, softened 3/4 cup vegetable stock 3/4 cup heavy cream Salt and pepper, to taste 1 teaspoon ground coriander Rosemary, for garnish Instructions Preheat oven to 325°. Drizzle vegetable oil all over head of garlic. Wrap in aluminum foil and bake for 20 minutes. Let cool. Increase oven temperature to 375°. Thinly slice turnips. Use a mandoline for consistent thickness. In a large oven-proof skillet, melt 2 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter. Squeeze or spoon 1/3 of the roasted garlic on the turnips. Spread 2 more tablespoons of butter on top of first layer of turnips. Pour 1/4 cup vegetable stock and 1/4 cup heavy cream over the turnips. Sprinkle with coriander. Sprinkle 1/2 cup of Muenster cheese over turnips. Repeat these layers twice (turnips, butter, garlic, vegetable stock, heavy cream, cheese). Top with coarse pepper and salt. Bake for about 20 to 30 minutes, until the top is brown and bubbly. Garnish with fresh rosemary.

Roselle ( Hibiscus sabdariffa ) is a relative of okra. After flowers bloom on the plants, calyces form, which are composed of tart sepals (petals) surrounding seed pods. The sepals can be used as an alternative to cranberries. Photo by Sara Schober. Makes 2 Half-Pints Ingredients 2 quarts whole roselle calyces, including seed pods 1 cup filtered water 3/4 cup sugar, approximately Juice of 1/2 lemon 1/4 teaspoon cinnamon 1 tablespoon grated orange zest Instructions Tear off the outer sepals of each calyx, place in a bowl and set aside. Place the seed pods in a large saucepan. Rinse, drain and return them to saucepan. Add filtered water and boil uncovered for 20 minutes. This process extracts the pectin from the seed pods. Strain out seed pods and return the liquid to saucepan. Rinse calyces in cold water. For a smooth jam, process calyces in food processor until smooth. For a chunky preserve, lightly break up calyces with your hands. Add calyces to liquid in saucepan and boil on medium high for 20 minutes, stirring often. Once cooked, measure or weigh the cooked pulp to determine the amount of sugar needed. A 3:1 ratio of pulp to sugar makes a tart and slightly sweet jam. Less sugar can be used, but more sugar makes the jam more shelf stable. Add sugar, lemon juice, cinnamon and orange zest to saucepan and boil for 15 more minutes, stirring constantly, until jam reduces down to 2 cups. Carefully transfer hot jam to hot, sterilized jars. Seal with lid and rim, and let cool on counter. Store in refrigerator.

Recipes by Shannon Michelle | Photos by Amanda Rosenblatt | Shot on location at 36 Granada, St. Augustine. As fall settles into winter and gathering season arrives, there's nothing quite like wrapping your hands around a warm drink that brings comfort from the first sip. Shannon Michelle has created four holiday-perfect beverages, from rich dark cherry hot chocolate to wellness-inspired golden milk colada, each with an optional boozy twist for your seasonal celebrations. All drink recipes make 4 servings. Dark Cherry Hot Chocolate Rich dark chocolate meets tart cherry in this luxurious hot chocolate that's perfect for cozy evenings. Apple and Pear Cider This aromatic blend of apple cider and pear juice creates a beautifully balanced warm drink that celebrates fall flavors. Mulled Wine This traditional mulled wine gets an upgrade with pomegranate juice, fresh sage and a splash of whiskey for extra warmth. The key is keeping the heat gentle so the alcohol doesn't cook off, leaving you with a perfectly spiced and aromatic winter sipper. Golden Milk Colada This warming tropical twist on traditional golden milk combines the anti-inflammatory benefits of turmeric with creamy coconut for a soothing drink that feels like a wellness ritual. The optional rum and amaro transform it into a sophisticated nightcap. Non-Alcoholic Mulled "Wine" Serve this savory sipper replete with warming spices for a spirit-free seasonal beverage.

Try this savory alcohol-free beverage for a seasonal sipper. Photo by Amanda Rosenblatt. Serves 4 Ingredients 3 cups pomegranate juice (unsweetened) 1 cup red grape juice 1 cup cranberry juice (optional) 1 orange, sliced into rounds 2-3 fresh sage leaves 2 cinnamon sticks 3 whole cloves 1 star anise pod 4 thin slices fresh ginger 3 tablespoons turbinado sugar Rosemary sprigs or orange wheels, for garnish Instructions Combine juices, fruit, sage and spices in a large saucepan. Warm gently over low heat until steaming. Never let it boil. Mull for 20–25 minutes to infuse flavors, then add sugar to taste. Strain out the sage and spices before serving. Ladle into mugs or heatproof glasses and garnish with a rosemary sprig or orange wheel.

Photos by Amanda Rosenblatt. When it comes to creating a beautiful grazing board, my rule of thumb is simple: be intentional, not fussy. The key to a successful grazing board is thoughtful planning and arrangement that allows your ingredients to shine while presenting an inviting display for your guests. PLANNING Portion Guidelines: • Appetizer: 2 ounces cheese + 1-½ ounces cured meats per person • Main course: 3-½-4 ounces cheese + 3½-4 ounces cured meats per person Consider The Event: • Will children be present? Choose appropriate foods and safe serving utensils • Standing-room only? Slice cheeses for easy one-handed grabbing and cut grape stems into small clusters • Dietary restrictions? Separate meat platters for vegetarians, use designated bowls for nuts, provide gluten-free cracker options • Preparing ahead? Keep crackers and bread separate until serving to prevent staleness MAKE IT MEMORABLE Add whimsy and drama to steal the show: • Take inspiration from Renaissance still lifes by arranging large piles of grapes dramatically spilling from tiered platters • Stack an impossibly tall tower of fresh focaccia slices next to salted whipped butter • Create an intentional pattern like a checkerboard of bite-size cheese and olives, drizzled with olive oil, sprinkled with chile flakes and topped with citrus zest Pro Tip : Source seasonal, local ingredients for the freshest flavors and most vibrant colors. What's in season will naturally provide those eye-catching pops of color your grazing boards need. DON'T FORGET THE KIDS' GRAZE This is arguably the only grazing spread that should include cubed cheese! Channel your inner child with familiarity and variety. Seedless citrus segments, sliced cucumber, and mini peanut butter and jelly sandwiches make for easy grab-and-go options. Pair with a medley of juice boxes or all-natural sodas. INGREDIENTS Core Components: • Variety of cheeses (firm and soft) • Cured meats • Spreads (preserves, pepper jelly, honey, mustard) • Fresh fruits (berries, grapes, oranges, figs, sliced persimmon or apples) • Fresh vegetables for color • Crackers and fresh sliced sourdough or pretzels Intentional Extras: • Olives (for salinity) • Pickles (for acidity) • Nuts (for crunch) • Dried fruits (for texture) Garnishes: • Fresh herbs & edible flowers • Dehydrated citrus slices DIY GRAZING BOARDS Start with the Largest Pieces Begin by placing your largest blocks of cheese on the board first. If guests will be carving themselves, leave plenty of room for maneuvering. Position any serving pieces like ramekins for honey or preserves and small bowls for nuts or olives. Build Levels Use tiered platters and risers to add visual interest and dimension. Creating levels makes your display more interactive and appealing than a simple flat arrangement. Arrange with Color in Mind Space out items of similar colors for visual balance. If you have meats, strawberries and raspberries on the same board, distribute them thoughtfully rather than clustering them together. Add the Remaining Components Fill in with crackers, fruits, vegetables and intentional extras. When adding extras like olives, pickles, nuts or dried fruits, consider whether this will enhance the core components or distract from them. Don't overdo it. Give It Movement Fold sliced meats so they project off the board. Slice cheeses into various shapes and cascade them in different directions. This creates visual flow and makes the board feel dynamic. Garnish for the Finishing Touch Add lushness and freshness with edible flowers, herbs, pea shoots and microgreens. Consider seasonal elements like dehydrated citrus slices for extra flair.

In the bleak midwinter – or what passes for it here in Northeast Florida – perhaps nothing signifies a southern Christmas more than the vibrant seasonal plants we bring into our homes. Poinsettias, in all shapes and colors; the heraldic trumpets of amaryllis; paperwhite narcissus's stalks of pure white stars; and the equally festive Christmas cactus in all shades of pink, red, purple, orange and white. One benefit of living in the northern subtropics is the fact that these plants are quite capable of acclimating to your landscape beds or patio pots – provided, of course, that they're afforded the proper care. Here are some generalized horticultural care instructions for a few of the most popular plants you may host in your home this holiday season. Be sure to contact your local garden center with any other seasonal questions. ********* Poinsettia Euphorbia pulcherrima Trim back the blooms as they fade. These "blooms" are actually true leaves, with the flowers being the little yellow inflorescences in the middle of the colored bracts. When ready to re-plant (either in pots or directly into the ground), trim the whole plant back halfway. Provide a sunny location, protected from wind and frost. Keep soil evenly moist and fertilize regularly until the end of September. Here in Florida the plant should start coloring up on its own in early winter without special treatment. Amaryllis Hippeastrum x hybridum Once the blooms have faded, cut the stem to about one inch above the bulb. Re-pot the bulb, taking care to trim off rotted or dried roots as well as any yellowed foliage. Bulbs generally prefer a close fit, so a new pot an inch or so larger than what it was in previously would be best. Use a well-drained soil mix and a balanced fertilizer with added bone meal. Keep evenly moist but not overly wet. Consider sinking your pots in the ground, in a tucked away spot, where you can keep an eye on their progress. These bulbs naturalize beautifully if planted directly into the landscape, so choose an area with full morning sun and let them multiply away. Christmas Cactus Schlumbergera x buckleyi If in a plastic pot, consider re-potting into terra cotta for better drainage, using a soil mix especially for cacti and succulents. Let dry between waterings, making sure the pot never sits in a puddle. Use a water-soluble fertilizer (preferably half-strength) once in the spring and again in midsummer. Provide a half-day of bright filtered light. Or simply leave the pots outside under a deck, which is our tried-and-true technique – as we often forget about them until some color is spotted just after Thanksgiving. Paperwhite Narcissus Narcissus papyraceus Follow the previous instructions for amaryllis except let the paperwhites' foliage die down before cutting the stems to the ground. Narcissus will also naturalize, but they may resort to blooming every other year, so patience may be required. Or start with fresh bulbs next year and allow them to alternate themselves.