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Gluten-free and naturally sweet, these muffins can be made vegan by using an egg substitute. Photo by Marc Foster Makes 12 Ingredients 3 eggs (or 3 tablespoons flax meal and 6 tablespoons warm water, for vegan version) 1 cup pumpkin puree 1/3 cup pure maple syrup 1 teaspoon vanilla extract 3 cups loosely packed almond flour 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chocolate chips, plus 2 tablespoons to sprinkle on top Instructions Preheat oven to 350°. Line a muffin pan with baking cups. If making this recipe vegan, mix together flax meal and warm water. Let sit for 5 minutes. In a bowl, whisk together eggs (or vegan eggs), pumpkin puree, maple syrup and vanilla extract. Stir in almond flour, pumpkin pie spice, baking soda and salt. Fold in 1/2 cup chocolate chips. Pour batter into muffin pan, then sprinkle remaining 2 tablespoons of chocolate chips on top. Bake for 40-50 minutes or until toothpick comes out clean in the middle of the muffins. Remove to a wire rack to cool before serving .

All the flavor of pumpkin pie in a hand-held treat. Photo by Cole LoCurto. Makes 18 cookies Ingredients For the cookies 1 cup light brown sugar, packed 1/2 cup vegetable oil 3/4 cup canned pumpkin puree 1 large egg 1/2 teaspoon vanilla extract 1-1/2 cups all-purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon baking soda For the cream cheese filling 1 (8-ounce) package cream cheese 1/4 cup (4 tablespoons) unsalted butter 2 cups powdered sugar, sifted 1/2 teaspoon vanilla extract Instructions The cookies can be mixed by hand or in a stand mixer with the paddle attachment. Preheat oven to 350°. To make cookies: In a medium bowl, combine brown sugar, vegetable oil and pumpkin puree until smooth. Add egg and vanilla extract. Sift flour, spices, salt, baking powder and baking soda together. Slowly add to wet ingredients and mix just until combined. Spoon or pipe tablespoon sized dollops of pumpkin cookie batter onto parchment paper lined cookie sheets, spacing cookies 2 inches apart. Bake for 12-15 minutes, until puffed and the cookies spring back when touched. Cool completely. To make cream cheese filling: Blend cream cheese filling ingredients in a mixer or food processor. Once the cookies are cooled, flip them over and pipe or spoon approximately 2 teaspoons of filling onto half of the cookies. Top with the remaining cookies and refrigerate to set filling and blend flavors. Cookies will keep stored in an airtight container in refrigerator up to 1 week. Remove from refrigerator 30 minutes before serving for best texture and flavor.

Serve these savory cakes with sage-infused honey. This recipe uses Seminole pumpkin, a native Florida pumpkin which grows wild in the Everglades. It was under cultivation by Seminole Indians when Spaniards arrived in Florida in the 1500s. Any winter squash variety can be used in this recipe, but the Seminole pumpkin is an heirloom with a great flavor. It’s worth looking for at local farmers' markets. Photo by Amy Robb. Serves 6 Ingredients 1 small Seminole pumpkin (about 1 pound), halved lengthwise and seeds removed 3 tablespoons olive oil 3 cups vegetable stock ½ cup minced onion ½ teaspoon salt 2 tablespoons minced garlic 1 cup middlins or Arborio rice 1 cup white wine ½ teaspoon black pepper ¼ cup honey 5 to 10 fresh sage leaves 3 eggs ½ cup all-purpose flour 1½ cups panko crumbs 6 ounces goat cheese, crumbled vegetable oil for frying (canola or light olive oil) 2 tablespoons lemon juice Instructions To roast pumpkin: Heat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Use 1 tablespoon of the olive oil to brush on the cut sides of the pumpkin and on the foil. Place the pumpkin cut-side down on the foil. Roast until a skewer inserted in the pumpkin meets no resistance, 30 to 40 minutes. Remove the pumpkin from the oven and turn cut-side up. When cool enough to handle, scrape the pumpkin from the skin and reserve. To make risotto: Bring the broth to a simmer over medium-high heat. Reduce the heat to the lowest possible setting to keep the broth warm. Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the onions and salt and cook until very soft and translucent, about 9 minutes. Add the middlins and cook, stirring frequently, until the edges of the grains are transparent, about 4 minutes. Add the wine and garlic and cook, stirring frequently, until the wine is completely absorbed, about 2 minutes. Add warm broth, ½ cup at a time, and cook at a faint simmer, stirring frequently. Continue adding broth as it is absorbed, stirring all the while, until the middlins are softened through and creamy, about 20 minutes. Add the cooked pumpkin to the risotto and stir to incorporate. Add salt and pepper to taste. Spread the risotto onto a baking sheet and let cool completely in the refrigerator. To make sage honey: Heat the honey and sage leaves together over low heat. Set aside. To make risotto cakes: Set up a standard breading procedure with three shallow bowls or pie plates: flour, beaten eggs, panko. Using an ice cream scoop, scoop out 3 ounces of risotto, press indentation with thumb, fill with goat cheese then press risotto over the goat cheese to cover. Form into a patty, dust with flour, dip in beaten eggs, and roll in panko. Set risotto cakes on parchment lined baking sheet. Repeat process until all risotto is used. Chill the cakes at least 30 minutes. Pan-fry the cakes in a ¼ inch of vegetable oil over high to medium high heat until golden brown on both sides. Do not over crowd the pan. For the honey sauce, remove the sage leaves and whisk in the lemon juice. Drizzle over the risotto cakes or serve as a dipping sauce. Tip: The risotto cakes can be made ahead of time and reheated in a 350 degree oven for 10-15 minutes. This recipe was inspired by delicious butternut squash risotto cakes made by Liz Grenamyer, owner of Catering by Liz in Jacksonville’s Riverside neighborhood. For the risotto, middlins from Congaree and Penn Farm & Mills, a North Jacksonville rice farm, were used.

Combined with sweet potatoes, tangy onion jam and earthy celery root, this dish is versatile in its ability to pair with both lighter and heavier meats or stand as the base of a vegetarian meal. Photo by Amy Robb. Serves 6 Ingredients For roasted Seminole pumpkin 1 medium Seminole pumpkin, peeled, seeded and diced 2 tablespoons extra virgin olive oil 1 tablespoon fine sea salt 1/2 teaspoon ground black pepper For roasted fingerling sweet potatoes 2 pounds organic sweet potatoes, peeled and diced 2 tablespoons extra virgin olive oil 1 tablespoon minced rosemary 1 tablespoon fine sea salt For butter poached celery root 1 celery root, diced 1 stick butter, cubed 2 teaspoons fine sea salt 1 cup water For onion jam 1 medium sweet onion, finely diced 1 tablespoon butter, cubed 1 teaspoon fine sea salt 2 tablespoons dark brown sugar 2 tablespoons sherry vinegar 1 teaspoon Worcestershire sauce Instructions To make pumpkin and sweet potatoes: Preheat the oven to 350˚. Separately toss the pumpkin and sweet potatoes with their respective seasonings and spread on two baking trays. Bake in the oven while stirring occasionally until the vegetables are tender, but not overly soft, roughly 20 minutes. To make celery root: Add all of the ingredients in a sauce pot and bring to a simmer. Cook until the celery root is tender and then drain onto a paper towel-lined tray. To make onion jam: Sweat the onions in butter and salt until softened. Add sugar, vinegar and Worcestershire sauce and simmer until the mixture thickens. To serve: Toss the warm vegetables and the warm onion jam in a bowl and adjust the seasoning with more salt if necessary. Garnish with freshly chopped parsley or thinly sliced radishes to add a crisp pepperiness to the dish.

Creative flavors, like matcha, and seasonal changes make doughnuts a sizzling trend. Photo by Amy Robb. Some food trends catch fire and become part of our culture, while other fads fizzle after short-lived notoriety (remember unicorn frappuccinos and charcoal ice cream?). The following are some trends that are hot right now. Sous-Vide A French term meaning “under vacuum,” this is a method of cooking food in a vacuum-sealed bag under a precisely heated water bath. Once limited to restaurants, new manufacturers have developed affordable models for home kitchens. While similar to poaching, cooking sous-vide in a sturdy plastic bag keeps juices in that would otherwise be lost (making for a more flavorful meat). Craft Doughnuts You’ve probably seen artisanal doughnuts dominating your Instagram feed (and perhaps yourdreams), pushing the boundaries of traditional flavors and toppings. Area pop-ups and brick-and-mortar shops are creatively incorporating local ingredients to put a regional spin on this tasty trend. Sorghum While sorghum has been a staple in the South for hundreds of years, it has gained renewed interest recently for its versatility. It can be used as a grain, popped like popcorn or turned into molasses for a sweetener. As a crop, it’s grown locally and is extremely durable, able to handle harsh conditions. Boba Tea The tea with a surprise inside. Boba tea made its debut in Taiwan during the 1980s and has become popular here in the U.S. over the past decade, reaching Northeast Florida with a bang. The combination of milk and flavored tea make this drink a sweet treat, but it’s the tapioca pearls that have made it a sensation. Tapioca pearls are sucked in through a large straw and then chewed, with a texture similar to a gummy candy. Coffee Rubs A fresh cup of Joe in the morning is a popular pick-me-up, but did you know that when used with meat it tenderizes and adds flavor? When the muscle fibers of meat are relaxed for cooking, more flavor gets in. Coffee contains natural acids, which help in the fiber-relaxing process while intensifying the flavor of the meat. Coffee grounds make for a great rub to add earthy flavor. Kombucha Kombucha is a fermented beverage made with brewed black tea and sugar that has been around for many centuries. Flavored varieties have recently become popular, and enthusiasts believe kombucha is loaded with benefits, including energy boosts, detoxification, increased digestive health and a strengthening of the immune system. You can make your own at home or look for local varieties around town on tap.

Browning the scallops after they are cooked enhances the presentation of this elegant dish. Photo by Melissa Marcarelli. Makes 4 appetizers Ingredients For hash 8 Brussels sprouts, shaved ½ small shallot, peeled and minced 2 bacon strips, cooked and chopped For butter sauce ¾ cup white wine 8 whole peppercorns 1 bay leaf ½ small shallot 1 cup heavy cream 4 ounces unsalted butter, cut into cubes Kosher salt and white pepper, to taste For oil garnishes 1 cup olive oil, divided 1 ounce fresh chives ½ small red bell pepper, diced and sautéed Kosher salt, as needed For scallops 2 cups cold water ½ teaspoon kosher salt 4 (2-ounce) diver scallops Canola oil, as needed Instructions To make hash : Sauté Brussels sprouts and shallots over medium heat with canola oil. Add bacon pieces at the end and season with kosher salt and white pepper to taste. To make butter sauce : Place white wine, peppercorns, bay leaf and shallots in sauce pot. Reduce over medium-high heat until almost dry. Add cream and reduce until the liquid coats the back of a spoon. Add butter a couple of cubes at a time while stirring constantly until all butter is incorporated and the ingredients are emulsified. Strain and season with kosher salt and white pepper. To make oils: Purée ½ cup oil and chives for 3 minutes on high speed. Strain through coffee filter and season with kosher salt. Purée ½ cup oil with diced red pepper for 3 minutes on high speed. Strain through coffee filter and season with kosher salt. Set aside until ready to use. To make scallops: Set sous vide water bath to 124°. Dissolve salt into cold water. Place scallops in brine and refrigerate for 30 minutes. Remove scallops and pat dry. Place dry scallops in plastic wrap end-to-end and roll tight. Twist ends, tighten scallops and tie ends. Vacuum seal or place in a resealable bag and squeeze out all air inside bag. Place in sous vide bath for 20 minutes. Remove scallops, pat dry and season with salt. Heat canola oil in hot pan over high heat and sear scallops on one side. Once desired browning is achieved, remove scallops and serve immediately with hash and butter sauce. Garnish with chive and red pepper oils.

Serve this with an autumn salad of beets, smoked bacon and gorgonzola cheese. Photo by Wesley parsons. Serves 8 Ingredients 24 (16/20 count size) shrimp 4 ounces extra virgin olive oil, medium bodied 4 tablespoons honey Zest from 1 lemon and 1 lime 3 small golden beets 3 small red beets 4 slices thick cut Applewood smoked bacon 1/2 small Vidalia onion, sliced thin 2 tablespoons Dijon mustard 4 tablespoons honey 2 ounces white balsamic vinegar Salt and fresh cracked black pepper 4 cups arugula 5 ounces soft gorgonzola Instructions Peel and devein the shrimp, leaving tails on. Rinse in cold water and let drain. Add to a bowl and mix with enough olive oil to lightly coat the shrimp, along with 2 tablespoons honey, citrus zest and black pepper. Toss to ensure all shrimp are covered with marinade and refrigerate. Let marinate for at least30 minutes. Preheat oven to 375°. Wash beets in cold water, peel and dice into small cubes. Toss in a mixing bowl with olive oil, salt and pepper. Prepare a sheet pan with spray oil, spread the beets out in an even layer and roast for 20 minutes or until done. Let cool to room temperature. Cook bacon in a pan and reserve drippings. Place beets in two separate mixing bowls, one for the gold and one for the red, to help keep colors vibrant. In each bowl, add sliced onions, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon bacon drippings and 1 ounce vinegar. Add olive oil and toss mixture together. Add salt and pepper to taste. Remove beet salad with a slotted spoon and toss the arugula in the dressing that remains in the mixing bowls. Place shrimp in a preheated cast-iron pan or skillet and broil 2 to 3 minutes, for honey to caramelize and brown. Serve shrimp and beets over the arugula and top with bacon bits and gorgonzola crumbles.

Dressing or stuffing? If cooked inside the turkey, this side dish is called stuffing. Baked separately, it's dressing. This version is a savory side dish, with the focus on oysters and lots of fresh herbs. Photo by Wesley Parsons. Serves 6 Ingredients 3 tablespoons butter, divided 1/2 cup minced shallots 1 cup chopped celery 1 bay leaf 2 garlic cloves, minced 1/8 teaspoon pepper 1/8 teaspoon salt 1 cup raw oysters, shucked and drained 6 slices cooked bacon, chopped into pieces 2-1/2 cups chicken bone broth or stock (½ cup reserved) 1 cup chopped fresh spinach 2 tablespoons fresh sage 2 tablespoons fresh tarragon 2 tablespoons fresh parsley 2 eggs, beaten 2 baguettes, day-old, cubed* Instructions Melt 2 tablespoons butter in a 10-inch cast iron skillet. Add shallots, celery, bay leaf, garlic, salt and pepper. Saute for 3 minutes, then add the oysters and bacon for an additional 3 minutes, until the shallots become slightly translucent. Add 2 cups of the chicken bone broth, chopped spinach and fresh herbs. Bring to a boil then turn off heat. In a large bowl combine the beaten eggs with 1/2 cup broth. Toss the cubed bread with the egg mixture to coat. Toss gently to combine. Fold the stock mixture gently into bread mixture, until the bread has absorbed the liquid. Butter the skillet completely with reserved 1 tablespoon butter. Pour bread mixture into skillet and bake at 375° for 30 minutes. *Note : Let cubed bread sit out overnight so that it has a chance to get dry. This prevents the bread from getting mushy when the dressing is assembled.

Naturally sweet carrots combined with cinnamon, nutmeg, cloves and a touch of bourbon make this a delicious alternative to sweet potato or pumpkin pie for your holiday dessert table. Photo by Cole LoCurto. Serves 8 Ingredients For pies Your favorite pie dough (enough for a double-crust pie) 2 pounds carrots 2 eggs, well beaten 1-1/4 cups milk 3/4 cup white sugar 1/4 cup brown sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 2 tablespoons bourbon 4 tablespoons brown butter* For topping 2 cups heavy whipping cream 1/4 cup powdered sugar 1 teaspoon cardamom 1/2 teaspoon vanilla Instructions Preheat oven to 350˚. Rinse and peel carrots and place on parchment-lined baking sheet. Bake for 60 to 90 minutes. Let cool, then mash with a fork or purée in a food processor. This should result in 1-¾ cups puréed carrots. Carrots can be stored in refrigerator for up to 3 days in an air-tight container. Bring to room temperature before making pies. To bake pies : Preheat oven to 425˚. Divide pie dough between 8 (4-¼-inch) mini pie pans and crimp edges. Combine puréed carrots and remaining pie ingredients in a large bowl and beat until smooth. Pour into the pastry-lined pie pans. Bake for 30 minutes, or until the filling is set firm. The pies are done baking when the edges look firm but the center is still a bit wobbly. If under-baked, the filling won’t set and hold its shape; overbaking will lead to cracks. Look for an internal temperature of 165-175°. A knife inserted into the edge of the filling should come out moist but clean. To make whipped cream topping : Chill medium sized bowl and beaters from hand or stand mixer. Combine all ingredients in chilled bowl and whip to soft peaks. Pipe or dollop on top of cooled pies. *To make brown butter : Melt 6 tablespoons unsalted butter in small saucepan over medium-high heat, stirring constantly. Allow the butter to turn brown - it usually takes about 10 minutes. Remove from heat and slowly pour browned butter into a small bowl, allowing the solids to separate from the liquids. Use the residual liquid in the recipe.

This festive-looking salad makes a refreshing and healthy side dish during the holiday season. Photo by Wesley Parsons. Serves 4 Ingredients For the vinaigrette 2 large garlic cloves, finely chopped 1/2 cup balsamic vinegar 1/4 cup olive oil 1 teaspoon maple or agave syrup 1/2 teaspoon salt 1/4 teaspoon black pepper Your favorite herbs, fresh or dried, chopped For the salad 1/4 small onion, thinly sliced 1 cup cherry tomatoes, halved 1 medium cucumber, thinly sliced 3/4 cup thinly sliced radishes Instructions Whisk the vinaigrette ingredients together in a bowl. Add the sliced onions and marinate for 10 minutes. Add the rest of the ingredients, mix well and marinate for another 10 minutes in the refrigerator. Best served cold .

Shiitake mushroom powder is easy to make. Start with dried shiitakes and grind in a food processor or blender until fully pulverized into a powder. Photo by Cole LoCurto. Serves 4 Ingredients For the dashi 1 quart water 1-2 sheets kombu 1 cup bonito flakes For the miso-braised daikon radish 1 pound daikon radish 4 shiitake mushrooms, stems removed 1-½ tablespoons red miso (hacho miso) 2 tablespoons soy sauce 2 tablespoons sugar 2 cups dashi For the steak 1 (16-ounce) ribeye ¼ cup shiitake mushroom powder 2 tablespoons cooking oil ¼ cup unsalted butter Large flake sea salt to taste Thinly sliced scallions, for garnish Instructions To make dashi : Pour water into a small saucepan. Add kombu and set over medium-high heat. Simmer for 30 minutes – be sure water doesn’t come to a boil. Remove kombu and add bonito flakes. Remove from heat and steep 15 minutes. Strain liquid through a paper towel-lined sieve and set aside. Save strained bonito flakes to dehydrate later for homemade furikake. To make miso-braised daikon radish : Peel and cut daikon radish into ½-inch-thick rounds. In a large saucepan, stir together miso, soy sauce, sugar and prepared dashi. Add daikon radish pieces and bring to a simmer over medium heat. Cook daikon for 45 minutes, turning slices over after about 20 minutes to ensure even braising. To prepare steak : While daikon is braising, pat steak dry and coat in enough shiitake powder to cover the surface. Set a large sauté pan over medium high heat and add oil. Sear steak on each side, flipping every minute to ensure the mushroom powder doesn’t over-caramelize. Once the steak is a deep golden brown on the outside, lower heat to medium-low and add butter. When butter starts to foam, carefully tilt pan towards you and baste steak away from you. Do this until steak almost reaches your preferred internal doneness. Set steak aside to rest for 10 minutes. To serve : Slice steak into ½-inch-thick slices and season with sea salt to taste. Set steak on a serving dish alongside braised daikon radish and shiitake mushrooms. Pour over the reduced braising liquid and garnish with scallions.

While radishes are delicious raw, roasting mellows the flavor and creates a creamy texture to these spicy root vegetables. This easy dish comes from the farmers at Ben Wells Produce in St. Johns County. Photo by Sara Schober. Serves 4-6 Ingredients 1 bunch radishes Olive oil Sea salt, to taste Instructions Preheat oven to 375°. Cut radishes into wedges. In a large bowl, toss radishes with olive oil and place in a baking dish. Roast radishes, stirring occasionally until fork tender, about 1 hour. When cooked, drizzle with olive oil and sprinkle with sea sa lt.