Category: Recipes

Collards: The New Kale? Great Green for Spring Suppers

Move over kale: Collard greens are 2016’s new Superfood. One of the world’s oldest and healthiest foods, collards are considered the dinosaur of veggies because of their origin dating to prehistoric times. The name collard is derived from the word colewort meaning wild cabbage plant. While it’s a member of the cabbage family, it’s known as tree cabbage or nonheading cabbage. The Greeks and Romans grew kale and collards; they originated along the eastern Mediteranean. Today they’re closely associated with Southern “soul” food. The bitter greens were one of the few inexpensive vegetables that the African Americans were allowed...

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A Beet-iful Dip for Super Bowl Party from a Superfood

Happy New Year! Every January, a lot of us make resolutions to lose weight, exercise, and start eating healthier. Then along comes a Super Bowl or other occasion to blow it all on one dip. The fix? Try this raw beet dip that will both surprise your guests (and kids!) with great flavor, and pack a nutrition punch. The recipe is easy to make, and versatile – eat it with crackers, chips, by itself, or sprinkled on top of your favorite salad. The best part about it is that it’s hearty enough to satisfy both vegetarian and meat eaters. A bonus is that beets are one of nature’s super foods. The ruby red, jeweled, root vegetable offers numerous health benefits, packed full of assorted vitamins and minerals: A, B, C, potassium, magnesium, iron, fiber, folic acid, and beta carotene. Beets carry a powerful antioxidant which naturally purifies the blood and liver and helps flush the system of toxins. Beets also have been known to lower blood pressure. Ancient Greeks viewed beets as an aphrodisiac. According to Greek mythology, the goddess Aphrodite (the goddess of love) got her beauty from eating beetroot. Our family loves beets. My 15-year-old daughter Sarah is a vegan, and we are always creating new, healthful recipes. She is now at the age where she enjoys experimenting with new foods. Once a week we go to...

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Healthy, Fast, ‘Fresh from Florida’ Challenge

If you’re a chef, food enthusiast or are just up for a new challenge, it’s time to get your creative juices flowing, as The Florida Department of Health, Florida Department of Agriculture and Consumer Services have partnered up to host a “Healthy, Fast, ‘Fresh From Florida’ Challenge.” This competition – open to Florida residents 18 years and older – is looking for people to submit healthy recipes that use “Fresh from Florida” ingredients and can be made in five minutes or less (excluding the prep time). This first round of the competition is open until Oct. 22 at 6:00 p.m. During this round, competitors will create and perfect their original recipes, submit photos of their dish and complete their online registration. After submissions have been received, the judges will select three recipes to move onto the next round. The three finalists will move on to compete at the World Food Championships on Friday, Nov. 6, 2015 in Kissimmee — and will have a chance to win $2500, $1000 or $500. During this stage of the competition, the contestants will make their recipe and present it to a panel of judges. Although the submitted recipes can vary widely, there are a few rules that must be followed. These include:        Use no salt added or low sodium products;        Be 500 calories or fewer;        Include food items...

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Recipe: Roasted Butternut Squash and Smoked Gouda Pie

With the release of our fall issue, comes the return of Florida’s farmer’s markets. While that means it’s time to mingle with our favorite farmers and artisanal producers at the weekly market, it also means that it’s time to take advantage of our favorite fall ingredients. In our minds, one of the best ways to do so is to gather with our family and friends and indulge in a slice of homemade pie. If you agree, you’re going to truly enjoy our latest edition of Florida Food & Farm, where writer Rona Gindin gathered with some local bakers and convinced them to share some of their favorite pie recipes with our readers. In order to get all of the recipes, you’ll have to pick up a copy of our latest issue (or view it online), but for now, here’s a recipe for the Roasted Butternut Squash and Smoked Gouda Pie from The Good Pie Co. in Davie. Roasted Butternut Squash and Smoke Gouda Pie Makes 1 (9-inch) pie. Ingredients 2 pounds butternut squash 2 tablespoons browned butter – see note*  3/4 cup julienned onions 2 cups shredded smoked Gouda 1/4 cup grated Parmesan cheese 1/2 cup cooked edamame, coarsely chopped 1/4 cup chopped roasted green poblano chiles, optional – see note* Pinch of salt Pinch of black pepper Pinch of ground nutmeg Pinch of garlic powder 2 tablespoons heavy cream, plus more as...

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Seafood Recipes for Summer Wind-Down Soirees

We promised readers even more seafood recipes from our Summer 2015 edition – and here they are. Local chefs preparing local seafood – it doesn’t get any better. To make these at home, take advantage of the freshest seafood you can find, and buy locally whenever possible. These recipes are chef-worthy – served at restaurants. Several have many extra recipes to complete the dish. Don’t be intimidated; some can be prepared ahead. Use the sub-recipes in other preparations, too, or use your own add-ons and sides. Check out Florida Food & Farm‘s Summer edition for sources for your local seafood markets, and for more seafood recipes. TWO DOCKS STEAMED CLAMS POMODORO This simple preparation yields amazing results if using the freshest ingredients possible. The clams from Two Docks Seafood are delivered to Locale Market in St. Pete almost daily. The Italian sausage is made in-house and the garlic sourdough is baked fresh every morning.  For each serving: 1 tablespoon olive oil 2 garlic cloves, crushed 1 fresh Italian sausage link 10 middleneck clams ½ cup white wine 1 cup pomodoro sauce 1 cup clam stock ½ cup unsalted butter 1 tablespoon parsley, chopped, for garnish 2 slices garlic sourdough bread (or Italian bread) Heat olive oil in a medium sauté pan. Add crushed garlic cloves until toasted. Add the Italian sausage and cook until browned. Add 10 clams, white...

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