Sign up for E-News

Archive | Breakfast

Breakfast for the busy in The Naked South

Oatmeal has long been one of my favorite breakfasts. My grandma would regularly make it for me with brown sugar, whole milk, and plenty of butter. It was more like a creamy soup with a scoop of slow-cooked oatmeal drenched in salty, sweet, buttery goodness. This version is a little less indulgent, but just as tasty and comforting. Plus, like many households, mornings are busy around here. So the simpler the breakfast, the better. This soaked oat-and-chia combination is quickly stirred together the night before and popped in the fridge, making breakfast while you sleep. It couldn’t be more perfect for smoothing over hectic mornings.

Oat and Chia Porridge

Key Components

Oats are a fabulous grain for people who are trying to eliminate or reduce gluten in their diet. Even oats that aren’t labeled as “gluten-free” are better tolerated by people with gluten sensitivities. But gluten doesn’t need to be a concern to start incorporating oats into your regular diet. With a high fiber content and unique antioxidant compounds, they are particularly beneficial for heart and digestive health. Soaking the oats, as we do in this recipe, makes them even easier to digest and therefore reap all their rewards.

Chia seeds are becoming more and more popular as the news of their benefits beyond sprouting into adorable “pets” (remember the Chia Pet?) spreads. Firstly, chia is one of the few plant sources to contain all nine essential amino acids, making it a complete protein (a status typically reserved for animal products). They provide plenty of antioxidants, vitamins, minerals, and omega-3s. Like most nuts, seeds, and grains, soaking them helps release all their powers.

Overnight Oat and Chia Porridge with Mango and Coconut

Yield: Makes 1 serving

Overnight Oat and Chia Porridge with Mango and Coconut

Ingredients

  • ⅓ cup rolled oats
  • 1 tablespoon chia seeds
  • ⅔ cup almond milk (preferably homemade)
  • 1 mango, diced
  • 1-2 tablespoons coconut milk
  • 1-2 tablespoons pure maple syrup (preferably grade B)
  • 1-2 tablespoons shredded unsweetened coconut

Instructions

  1. Combine oats, chia, and almond milk in a small bowl. Cover and refrigerate overnight (8 hours).
  2. Top with mango, coconut milk, syrup, and shredded coconut to taste. Eat. Be happy.
http://ediblenetwork.com/sarasota/recipes/breakfast-for-the-busy-the-naked-south/

Recipe Editor Charlotte Abrams serves up weekly recipes for "inspired food your body will appreciate" in her new column. The Naked South.About The Naked South with Charlotte Abrams
Charlotte’s mission is to teach, inspire, and empower you to make small changes toward a healthier diet while enjoying all the deliciousness food has to offer. The healthy eating “rules” are always changing and everyone’s body has a different relationship with food, so The Naked South focuses on variety and moderation. No rules, no judgment, just inspired food your body will appreciate.

 

Read More
Continue Reading

Corvina with Fresh Eggs, Spicy Mascarpone & Crispy Bagel Chips

corvinaEggs2

Makes 4 servings

4 golden corvina fillets or other white, flakey fish
Sea salt and freshly ground pepper, to taste
¼ cup white wine
2 tablespoons butter
2 tablespoons vegetable oil
10 large eggs, lightly beaten
¼ cup sliced chives
¾ cup mascarpone cheese
2 tablespoons sriracha sauce, or to taste
2 tablespoons fresh lemon juice, plus wedges for serving
4 assorted bagels, thinly sliced and toasted on grill
10 sprigs tender, fresh dill, for serving

Create a two-zone indirect fire in grill by banking charcoal on one side. Alternately, light only half the flames of a gas grill set to high. Stack 2 large pieces of heavy duty aluminum foil and fold edges up to make a cooking tray for fish. Set foil tray over indirect heat on grill. Place fish in foil and season with salt and pepper. Add wine and butter and cover with a flipped over skillet or another sheet of aluminum foil.

Heat nonstick skillet or well-seasoned cast iron skillet on same area of grill. Add oil and beaten eggs to hot pan. Use a rubber spatula to gently scramble eggs in smooth turning motions. Pull pan away from grill just as the eggs set, they will continue to cook. Fold in fresh chives. Once fish is firm and easy flakes apart when pierced with a fork, remove from grill. Flake fish into bite size pieces and add to eggs.

To serve, combine mascarpone, sriracha, and lemon juice in a small bowl. Place eggs and fish on a warm platter, dollop with spicy mascarpone cheese and garnish all around with crispy bagel chips, dill sprigs, and lemon wedges.

corvinaEggs

corvinaEggs3

Read More
Continue Reading

How to celebrate Mom in The Naked South

I was recently asked to create the ideal brunch recipe for Sarasota moms. When I think of moms living on the Suncoast, I think of active, savvy ladies who love to get outside and take advantage of everything this gorgeous town has to offer. We also love food … really good food. And just because we want to eat really good food, it doesn’t mean we want to feel anything less than great after we’ve eaten it. That’s why I wrote this recipe for a sweet, tart, and luxurious cashew-based yogurt. Wait, did I call this yogurt? It’s really more like cheesecake, but calling it yogurt makes it sound less indulgent. Either way, it’s ridiculously good and good for you. So all you Suncoast moms, hand someone who loves you this recipe, eat a bowl, and hit the beach! Happy Mother’s Day to all you beautiful creators of the future!

Key Components:

Cashews are one of my favorite nuts. They are versatile, creamy, and have a natural umami flavor. Loaded with heart-healthy monounsaturated fats and antioxidants, these buttery beauties help keep your ticker top-notch. Plus they protect your bones, boost energy, and provide protein. Please always purchase raw nuts, as exposing nuts to extended periods of high heat (like done in most commercial roasting) destroys much of what makes them so awesome for you.

Pure maple syrup is sap extracted from certain varieties of maple trees and then boiled down to concentrate the sweetness and flavor. This is not at all the same as “pancake maple syrup,” which is often high fructose corn syrup with maple flavoring. When in doubt, read the ingredients: It should say “maple syrup” and that’s it. It’s not cheap, but it’s well worth the cost — and when used in moderation, like all sweeteners should be, it’s not cost-prohibitive. Maple syrup is one of my preferred sweeteners because it’s minimally processed, has an amazing flavor, is low in fructose (fructose is a simple sugar that when consumed in abundance can contribute to liver and heart problems), and contains a healthy dose of minerals (like iron and zinc) and antioxidants. 

I use a lot of lime in my cooking. Probably because my parents have always had a lime tree growing in their yard, so they just taste like home to me. Fortunately, they are flavor bombs that pack a healthy punch, too. Lime juice provides calcium and folate (both great for women’s health), as well as vitamin C and cancer-fighting limonoids. 

The beginning of mango season is underway and blueberries are in full swing. If you can’t find a neighborhood mango tree that’s ready for picking yet, use Florida peach instead — they are mighty sweet this year.

Lime-Cashew “Yogurt” Bowl

Yield: Makes 4 servings

Lime-Cashew “Yogurt” Bowl

Ingredients

  • 2½ cups raw cashews (soaked in water overnight)
  • 1 tablespoon pure vanilla extract
  • ½ cup pure maple syrup, grade B
  • ¼ cup virgin coconut oil, melted
  • ½ cup fresh lime juice, plus zest for serving
  • 2 tablespoons water
  • ¼ teaspoon sea salt
  • 1 pint blueberries
  • 1 mango, sliced

Instructions

  1. Drain cashews well. Combine all ingredients in a powerful blender and blend until completely smooth and creamy, scraping down sides as necessary. This may take a few minutes, be patient. Add additional water, if needed, to get the desired consistency.
  2. Transfer mixture to a bowl and refrigerate until chilled, about 2 hours. (Keeps for several days in refrigerator.)
  3. To serve, spoon cashew yogurt into bowls and top with blueberries, mango slices, and lime zest.
http://ediblenetwork.com/sarasota/recipes/how-to-celebrate-mom-in-the-naked-south/

Recipe Editor Charlotte Abrams serves up weekly recipes for "inspired food your body will appreciate" in her new column. The Naked South.About The Naked South with Charlotte Abrams
Charlotte’s mission is to teach, inspire, and empower you to make small changes toward a healthier diet while enjoying all the deliciousness food has to offer. The healthy eating “rules” are always changing and everyone’s body has a different relationship with food, so The Naked South focuses on variety and moderation. No rules, no judgment, just inspired food your body will appreciate.

 

Read More
Continue Reading

Croque Madame

croqueMadam

Serves 2

INGREDIENTS

5 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
1 cup milk
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 cup coarsely grated Gruyère cheese, divided
4 slices sourdough bread
2 teaspoons Dijon mustard
¼ pound thinly-sliced, Black Forest ham
2 large eggs

PREPARATION

Heat oven to broil.

Make the béchamel sauce: Melt 2 tablespoons butter in a small saucepan over medium-high heat. Whisk in flour and cook until golden, about 3 minutes. Add milk and salt and whisk constantly until sauce thickens, about 2 minutes. Remove from heat and stir in nutmeg and ½ cup cheese.

Make the sandwiches: Place bread slices on a baking sheet. Spread mustard evenly on 2 slices of bread and top with ham, dividing evenly. Evenly spread half of béchamel sauce on remaining 2 slices of bread, and top with remaining cheese, dividing equally. Close sandwiches by inverting ham sides on to cheese sides.

Melt 2 tablespoons butter in a large skillet over medium-low heat. Add sandwiches to pan and cook, turning once, until golden brown and cheese is melted, 3–4 minutes. Transfer sandwiches back to baking sheet and top with remaining béchamel sauce, spreading evenly. Broil sandwiches on top rack until sauce is bubbly and golden in spots, about 2 minutes.

Melt remaining tablespoon of butter in same skillet over medium high heat. Crack eggs into pan and fry, covered, until whites are set and yolks are still runny, 2–3 minutes. Season with salt and pepper and then use a spatula to top each sandwich with an egg. Serve immediately.

Read More
Continue Reading

Chocolate for breakfast in The Naked South

I have a confession to make: In the not-too-distant past I was hooked on chocolate Carnation instant breakfast packets. They’re just so easy and sweet and chocolatey. But as I learned about nutrition and started paying attention to ingredients, I realized I can make a healthier choice without much more effort. 

Breakfast can be tricky — picky eaters, time restraints, grogginess. Despite the obstacles, my advice is to do your best to keep it healthy, because your first meal sets the tone for the entire day. This chocolate shake is my current favorite way to start the day, and my son and husband love it too. It’s easy and sweet with some powerhouse ingredients to fuel your morning.  


Key Components
   

Soaked whole almonds are one of the best foods you can eat. Why soaked? Because it makes them easier to digest and therefore better for you. Soaking almonds is so simple. Just do it. See the recipe note to learn how. Anyway, almonds are awesome — good for your heart and filling, too.

Coconut water is a natural source of electrolytes (super hydrating) and potassium, plus it tastes great.

Hemp seeds are a good source of protein. They also come loaded with vitamins and minerals that provide sustaining energy, which is nice in the morning.

Dates are mostly sugar but they also provide a hefty dose of fiber and essential minerals, making them a healthy choice for sweetening.

Cacao (or cocoa) powder is ground from the bean from which chocolate is made. In its natural state it is a powerful antioxidant that boosts energy, supports heart health, and protects our bodies from free-radical damage.

Cinnamon reduces inflammation and fights bacteria, but mostly it just tastes good.

Chocolate Breakfast Shake

Yield: Makes 1 large serving (or enough to share with a wee one)

Chocolate Breakfast Shake

Ingredients

  •  ¼ cup soaked whole almonds (preferably raw)
  • 1 cup coconut water
  • ½ cup unsweetened almond milk
  • ½ ripe banana
  • 1 tablespoon shelled hemp seeds (or hemp hearts)
  • 1 pitted large date, such as Medjool
  • 1 teaspoon cacao powder (preferably raw)
  • Pinch sea salt (preferably Celtic or Himalayan)
  • Pinch ground cinnamon
  • Handful ice cubes

Instructions

  1. Combine almonds, coconut water, almond milk, banana, hemp seeds, date, cacao, salt, and cinnamon in a powerful blender.
  2. Blend until completely smooth -- it takes about 30 seconds on high in a Vitamix.
  3. Add ice and quickly blend again to chill. Serve immediately.  

Notes

Keeping soaked almonds on hand in the refrigerator makes healthy snacking and breakfast a cinch. Simply place a couple cups of almonds in a large jar or container with a lid, cover with filtered water, and place in the fridge overnight. The almonds will soften, making them easier to digest and to blend into delicious milk and shakes. Keep stored in water in the refrigerator for up to a week or so, changing the water when you think of it.  

http://ediblenetwork.com/sarasota/recipes/chocolate-for-breakfast-in-the-naked-south/

 Recipe Editor Charlotte Abrams serves up weekly recipes for "inspired food your body will appreciate" in her new column. The Naked South.About The Naked South with Charlotte Abrams
Charlotte’s mission is to teach, inspire, and empower you to make small changes toward a healthier diet while enjoying all the deliciousness food has to offer. The healthy eating “rules” are always changing and everyone’s body has a different relationship with food, so The Naked South focuses on variety and moderation. No rules, no judgment, just inspired food your body will appreciate.

 

Read More
Continue Reading

This Halloween treat is dairy, nut, egg and gluten-free

Sweet Potato and Oatmeal Cookies

Yield: Makes 2 dozen

Sweet Potato and Oatmeal Cookies

Ingredients

  • 4½ cups old-fashioned oats (gluten-free), divided
  • ¼ cup flax meal
  • 2 teaspoons baking powder
  • 1½ teaspoons cinnamon
  • 1 teaspoon kosher salt
  • 1 cup coconut oil or vegetable oil
  • 1 cup mashed sweet potato
  • ½ cup pure maple syrup
  • ¼ packed brown sugar
  • 2 teaspoons vanilla extract

Instructions

  1. Heat oven to 350°. In a food processor, add 2½ cups oats and process into a very fine meal.
  2. Pulse in flax, baking powder, cinnamon, and salt.
  3. Add oil, mashed potato, syrup, sugar, and vanilla and process until combined. Transfer to a bowl; stir in remaining oats.
  4. In batches, drop 2-tablespoonful mounds onto parchment-lined baking sheets. Flatten each with the palm of your hand; they will not spread while baking.
  5. Bake until golden brown at edges, about 15 minutes. Let cool 15 minutes on baking sheet before transferring to a rack to cool completely.

Notes

These vegan, wheat- and nut-free cookies can double as both breakfast and dessert. Try adding raisins or even chocolate chips for a special treat.

http://ediblenetwork.com/sarasota/recipes/this-halloween-treat-is-dairy-nut-egg-and-gluten-free/

Read More
Continue Reading

Grilled Brie, Bacon and Pear on Sourdough

SERVES 2

INGREDIENTS

2 tablespoons butter, softened
4 slices sourdough bread
8 large slices of brie cheese
1 tablespoon chopped rosemary
1 fresh pear, thinly sliced
4 slices bacon, cooked until crispy

PREPARATION

Butter 1 side of each piece of bread. On the non-buttered sides of 2 slices, layer each with 2 cheese slices, rosemary, pear slices, remaining cheese, and top with bacon. Place remaining slices of bread, buttered side up, on top.

Place sandwiches in a large skillet over medium-high heat; press down firmly with a spatula to brown the bread and melt the cheese. Cook on each side for about 3 minutes. Cut the sandwiches in half and serve warm.

Read More
Continue Reading

Maple-Cinnamon Sourdough French Toast

SERVES 4

INGREDIENTS

8 slices sourdough bread (about ½-inch thick)
4 large eggs, beaten
½ cup milk
2 tablespoons pure maple syrup
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch sea salt
2 tablespoons butter

PREPARATION

Place sourdough bread slices in baking dish. Whisk together eggs, milk, syrup, cinnamon, vanilla, and salt in large bowl. Pour egg mixture over bread and allow to soak for about 10 minutes.

Melt butter in large nonstick or cast iron skillet over medium heat. Add soaked bread slices, working in batches if necessary, and cook until browned, about 2 minutes on each side. Serve hot with your choice of fresh fruit (try sliced apples or pears), nuts, maple syrup, and whipped cream.

Read More
Continue Reading

French toast for pumpkin season

Pumpkin French Toast with Candied Pepitas and Ricotta

Serving Size: Makes 8 slices

Pumpkin French Toast with Candied Pepitas and Ricotta

Here's something for all the pumpkin fanatics out there! 'Tis the season!

Ingredients

  • 3 eggs
  • 1½ cups milk
  • ½ cup pumpkin purée
  • ½ cup plus 2 tablespoons pure maple syrup, divided (plus more for serving)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch kosher salt
  • 4 tablespoons butter, divided
  • 8 thick slices rustic bread
  • ½ cup pepitas (pumpkin seeds)
  • 1 cup warm ricotta cheese

Instructions

  1. Whisk together eggs, milk, pumpkin, ½ cup maple syrup, vanilla, cinnamon, and salt in large bowl or small baking dish until thoroughly combined.
  2. Heat 1 tablespoon butter in medium skillet over medium to medium-low heat. Working with 2 pieces of bread at a time, submerge bread into egg mixture and press to thoroughly soak up mixture. (If you want the French toast to have more of a bread pudding texture, soak the bread overnight before cooking.)
  3. Transfer soaked pieces to skillet and cook until golden brown on each side, about 2–4 minutes per side. (Let next 2 slices soak while cooking.) Wipe skillet out between batches and continue with remaining butter and bread.
  4. Keep french toast warm while preparing pepitas. Heat remaining 2 tablespoons syrup in small skillet over medium heat until bubbling. Add pepitas and cook, stirring constantly, until syrup is thick and sticking to seeds, about 2 minutes. Transfer to plate to cool.
  5. Serve French toast topped with a dollop of ricotta, candied pepitas, and drizzle of maple syrup.
http://ediblenetwork.com/sarasota/recipes/french-toast-for-pumpkin-season/

Read More
Continue Reading

Aloe’s Fresh Farm Grub

aloesGrub

SERVES 6

INGREDIENTS

1 cup cooked and crumbled bacon
1 cup chopped green onions
1 cup chopped radish
3 cups chopped romaine
3 cups chopped red butterhead
3 cups shredded red cabbage
2 tomatoes, chopped
4 cups cooked ditalini or orzo pasta
6 ounces gorgonzola cheese, crumbled
Balsamic vinaigrette, to taste
Salt and freshly ground pepper, to taste

PREPARATION

Combine all ingredients in a large bowl and serve.

NOTE: All the veggies, except the tomatoes, are grown on Aloe Organics Farm

Recipe courtesy of Kay Hall

Read More
Continue Reading

HOW TO MAKE SUNNY-SIDE-UP EGGS

sunnysideEggs

Spring and eggs simply go together. Served sunny side up, this seasonal icon will brighten your table, any time of day.

Heat a nonstick, or well-seasoned cast-iron, skillet slowly over medium heat (you don’t want it too hot). Add 2 tablespoons of butter to the pan to melt. Carefully crack 4 eggs into the pan, and gently work a spatula around the edges of the eggs to prevent the whites from sticking to the bottom. Cook at a gentle simmer until the egg whites turn a solid opaque color (if the outsides cook faster than the insides, cover the pan with a lid to steam the eggs for a minute). The yolks should stay soft. To remove the eggs, tilt your pan and slide them gently onto your serving plate. Season with sea salt and fresh-groundpepper to taste.

Read More
Continue Reading

Maple-Herb Turkey Sausage

MAKES ABOUT 16 PATTIES

INGREDIENTS

1 pound ground all-natural turkey breast
2 tablespoons minced red onion
2 tablespoons minced fresh sage
½ teaspoon minced fresh thyme
1 tablespoon pure maple syrup
¼ teaspoon Chinese 5-spice or allspice
3 tablespoons extra virgin olive oil, divided
½ teaspoon sea salt
½ teaspoon freshly ground black pepper

PREPARATION

In a large bowl, combine turkey, onion, herbs, syrup, Chinese 5-spice, 1 tablespoon of oil, salt, and pepper. Using a cookie dough scoop (or spoon), scoop mixture into approximate 2-inch balls. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add balls, flattening to about ½ inch thick. Cook for 3–4 minutes on each side, or until golden brown and firm to the touch.

Read More
Continue Reading

Zucchini-Potato Hash & Sunny Side Up Eggs

SERVES 4

INGREDIENTS

2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
1 pound new potatoes, diced
Sea salt and freshly ground pepper
1 pound zucchini (2–3), diced
3 cloves garlic, minced
1 tablespoon fresh thyme, minced
½ teaspoon paprika
4 eggs, cooked sunny side up

PREPARATION

Heat oil in a large skillet over medium-high heat. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, for about 15 minutes, or until potatoes are almost cooked through and golden brown. Reduce heat to medium, add zucchini, garlic, thyme, and paprika. Cook about 7 minutes more, stirring, until zucchini is soft and potatoes are cooked through. Serve topped with four sunny side up eggs (see tutorial).

Read More
Continue Reading

Lemon-Blueberry Dutch Baby Pancake

SERVES 4

INGREDIENTS

1 tablespoon butter, plus 2 tablespoons melted
3 large eggs
½ cup milk
½ teaspoon pure vanilla extract
½ cup white wheat flour
½ teaspoon sea salt
Zest of 1 lemon
1 cup blueberries
Powdered sugar, for dusting
Lemon wedges, for serving (optional)

PREPARATION

Heat oven to 425°. Put 1 tablespoon of butter in a large cast-iron skillet or pie plate and place in oven. Whisk eggs in a large bowl with milk and vanilla. Add flour, salt, and lemon zest and whisk until combined. Whisk in melted butter. Carefully remove hot pan from oven and pour the batter into the skillet. Sprinkle with blueberries. Bake for 15 minutes. Reduce heat to 325° and bake an additional 10 minutes. Remove from oven and dust with powdered sugar and a squeeze of fresh lemon juice (optional). Serve as is, or with real maple syrup.

Read More
Continue Reading

Tatsoi, Basil & Feta Quiche

tatsoiQuiche
Photo by Kathryn Brass-Piper

SERVES 4–6

This is my go-to quiche recipe. Here, it features tatsoi, but feel free to make it with spinach or kale. Try it with different combinations of greens and herbs, based on what’s growing in your garden, or what’s available at the market. You can also swap Swiss or Gruyere cheese for the feta.

INGREDIENTS

2 cups tatsoi leaves, roughly chopped and tough stems removed
1 (9-inch) pie crust (purchased or homemade)
1 cup crumbled, imported feta cheese
2 tablespoons chopped fresh basil
Freshly ground pepper
1½ cups half-and-half or milk
4 large eggs
½ teaspoon sea salt

PREPARATION

Heat oven to 375°. Arrange tatsoi leaves on bottom of pie crust. Sprinkle feta cheese and basil on top of tatsoi; season with pepper. Whisk half-and-half, eggs, and salt together, then pour over quiche. Bake until golden brown and a knife inserted into the center comes out clean, 45–55 minutes.

Read More
Continue Reading

Facebook

Twitter

Google Plus

Follow Me on Pinterest
  • Look to our recipe for honey-herb candied nuts to complete a beautiful cheese board. [Photo by @katbrassphoto]

    Pinned: 3 Mar 2016
  • Mushroom Bourguignon: The French word "bourguignon" or "à la Bourguignonne" means in the style of Burgundy—a major culinary and wine region of eastern France. Recipe Editor @charlotte222's pursuit to re-create a classic Julia Child dish will satisfy all your classic French cuisine cravings. [Photo by @katbrassphoto]

    Pinned: 3 Mar 2016
  • Strawberry-Balsamic Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • Cinnamon Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • Miso Dressing | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 25 Feb 2016
  • More "Southern Comfort from the Slow Cooker": Slow-Cooked Honey BBQ Ribs. @lsniegocki, you're making us drool!

    Pinned: 19 Feb 2016
  • From our table to yours: Tracy's Tourtiere du Quebec, an authentic French-Canadian recipe! [Photo by @katbrassphoto]

    Pinned: 19 Feb 2016
  • From our table to yours: Tina's Pierogis (a.k.a. Varenyky). Photo by @katbrassphoto.

    Pinned: 19 Feb 2016
  • From our table to yours: John and Matt Freeman's Tamales! [Photo by @katbrassphoto]

    Pinned: 19 Feb 2016
  • Cumin-Lime Vinaigrette | Edible Sarasota - Recipe by @charlotte222, photo by @katbrassphoto.

    Pinned: 19 Feb 2016