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Tag Archives | Fall 2013 Recipes

Sugar & Spice Roasted Pumpkin Seeds

Photo by Elizabeth Sniegocki

3 cups (approximately) fresh pumpkin seeds
¼ cup organic cane sugar
¼ cup vegetable oil
1 teaspoon Chinese five-spice seasoning
1 teaspoon sea salt

Rinse the pumpkin seeds under cold water and pick out the pulp and strings. Soak seeds overnight, and then spread out to dry. (Soaking can be skipped, but seeds may be less crunchy.) Place dry pumpkin seeds in a single layer on a baking sheet. Sprinkle with five-spice, sugar, and salt. Stir to coat. Bake at 325˚ until toasted, about 25 minutes, checking and stirring after 10 minutes. Let cool and store in an air-tight container.

NOTE: Sugar Pie pumpkins have great seeds for roasting.

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Vegan Pumpkin Custard



2 cups fresh pumpkin puree (Sugar Pie variety recommended)
1/2 cup sugar
1/4 cup cornstarch
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 and 1/2 cups soy or almond milk

Preheat oven to 350˚. Place all ingredients in a blender and process to combine thoroughly. Pour into 4 individual ramekins. Bake until set, about 30–45 minutes. Custard will continue to set upon cooling. Top with dairy-free whipped topping.

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Heirloom Pumpkin Soup


Photo by Elizabeth Sniegocki


5 pounds heirloom pumpkin (before cutting)
2 tablespoons olive oil
2 leeks, cleaned and sliced, white parts only
1 medium-sized yellow onion, diced
2 sprigs fresh rosemary, stemmed and chopped
3 sprigs fresh thyme, stemmed
1 tablespoon fresh sage, chopped
½ bunch fresh parsley, chopped
8 cups chicken broth
2–3 tablespoons local honey
1 pinch nutmeg
Salt and pepper to taste
3 tablespoons butter
1/3 cup half and half

Cut and peel the pumpkin, then dice into 1–inch cubes. Heat the olive oil in a large stock pot over medium heat. Add the leeks, onion, and herbs and sauté until translucent, about 10 minutes. Add the pumpkin cubes and chicken stock and bring to a boil. Reduce heat to a simmer, cover, and let simmer until the pumpkin is tender, about 20–30 minutes. Purée the pumpkin mixture using an immersion blender. Swirl in the butter and half and half. Add honey, nutmeg, and salt and pepper to taste.

NOTE: Instead of the usual Halloween-style pumpkin, try a bumpy Galeux d’Eysines or a pink-hued Porcelain Doll.

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Blackened Mahi with Corn Pudding


Serves 6

1 red bell pepper, finely chopped
3 eggs
4 cups heavy cream
2 tablespoons dried chives
1½ cups finely grated Pecorino Romano
1 tablespoon sour cream
1½ tablespoons curry powder
1 ½ teaspoons kosher salt
¾ teaspoon ground pepper
1½ cups corn muffin mix
2 cups corn kernels
2½ pounds mahi fillets
Blackening seasoning
3 tablespoons butter
Pineapple salsa, for serving

Heat oven to 325°. Arrange 6 ramekins on a large baking sheet. Pat chopped bell pepper with a paper towel to remove excess moisture. Combine bell pepper, eggs, heavy cream, chives, cheese, sour cream, curry, salt, and pepper in a large bowl. Stir muffin mix into mixture and immediately fill each ramekin halfway full. Add 3 tablespoons corn to each ramekin and then fill to top with remaining mixture. Bake for 50—60 minutes, rotating pan after every 20 minutes, until centers are set. Just before corn pudding comes out of the oven, dust mahi with blackening seasoning to taste. Melt butter in a large cast iron skillet over medium-high heat. Cook mahi until nicely blackened on each side and cooked through, about 4 minutes per side. Top fish with pineapple salsa and serve alongside corn pudding.

NOTE: Toss chopped pineapple, mango, papaya, honeydew, and red bell pepper with minced shallots, parsley, a pinch of sugar, and splash of both lime juice and oil for an easy and delicious salsa Corn Pudding.

Recipe courtesy of Chef Peter Arpke

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Clams Fra Diavolo



½ cup olive oil
1 large red onion, halved and thinly sliced
3 cloves garlic, sliced
3 dozen Florida clams, rinsed and scrubbed well
¼ cup red wine
3 sun-dried tomatoes, julienned
1 (16-ounce) can diced tomatoes
1 sprig each fresh oregano, rosemary, basil, and cilantro
1 tablespoon pure maple syrup
1 teaspoon crushed red pepper
Pinch freshly grated nutmeg
Sea salt
6 fresh basil leaves, sliced into slivers

Heat oil in a skillet over high heat. Add onion, garlic, and clams. Cook for 1 minute to sweat the onions. Add wine and bring to a simmer. Add sun-dried and diced tomatoes, oregano, rosemary, basil, and cilantro. Stir in syrup, pepper, and nutmeg; season with salt. Cover and simmer until clams have opened, about 5 minutes. Discard any unopened shells. Top with basil and serve as is or with your favorite pasta.

Recipes courstesy of Chef Craig Chasky

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Grilled Skirt Steak with Chimichurri



2 cups fresh cilantro or parsley
¼ cup fresh oregano leaves
5 cloves garlic, peeled
1 small sweet onion, roughly chopped
½ cup oregano oil, such as Vom Fass, plus more for brushing steak
3 tablespoons aged Spanish red wine vinegar
Juice from ½ a fresh lime
Sea salt and red pepper flakes, to taste
2 pounds trimmed skirt steak

Combine cilantro, oregano, garlic, and onion in a food processor and pulse until finely chopped. Slowly add oil and vinegar while pulsing (do not completely purée). Add lime juice and season with salt and red pepper flakes; set aside. Heat grill to high. Brush steak with oil and lightly season with salt. Grill until nicely charred on one side, 3—5 minutes. Flip and brush cooked side with chimichurri. Continue to cook on other side until medium rare, about 3 additional minutes. Serve with additional chimichurri.

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Roasted Beet Salad with Goat Cheese Truffles



4 ounces goat cheese
½ cup sliced almonds, crushed, plus more for garnish
5 ounces arugula
2 pounds beets, roasted, peeled, and cut into ½-inch pieces
Salt and pepper
Meyer Lemon Vinaigrette (

Divide goat cheese into 16 balls (resembling truffles). Roll each truffle in crushed almonds. Chill in refrigerator until firm. Meanwhile, heat oven to 400°. Toss arugula with vinaigrette to taste. Divide arugula among 4 serving plates, attractively arrange roasted beets on top, and drizzle with vinaigrette. Transfer truffles to parchment-lined baking sheet and bake until warmed through and lightly golden, about 6 minutes. Place 4 truffles on each salad, sprinkle with additional almonds, and season with salt and pepper. Serve immediately.

Recipe courtesy of Tommy Bahama: 300 John Ringling Blvd, Sarasota; 941-388-2888;

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Red Claw Crawfish Boil


Serves 4

2 (3-ounce) bags crab boil
1 tablespoon liquid crab boil
3 lemons, halved
1 pound small red bliss potatoes, scrubbed
4 cloves garlic, peeled and halved
2 onions, quartered
3 pounds live crawfish
12 ounces kielbasa, cut into 2-inch pieces (or grilled Alligator sausage)
2 ears corn, cut into 2-inch pieces
8 ounces button mushrooms
¼ cup kosher salt
1 tablespoon cayenne pepper

Bring 3 gallons water to boil in a large pot. Add dry and liquid crab boil, squeeze in lemons, then add potatoes, garlic, and onions. Boil for 10 minutes. Add crawfish, kielbasa, corn, and mushrooms. Cover and boil for 5 minutes. Turn off heat. Stir in salt and cayenne pepper, return lid, and let sit for 10 minutes. Drain off liquid. Line table with newspaper and dig in.

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Red Claw Crawfish Bisque


Serves 6

1 stick unsalted butter
½ cup all purpose flour
Crawfish broth
1 cup heavy cream

Melt butter in a medium pot over medium heat. Add flour and cook, whisking continuously, until amber in color and nutty smelling, 6—7 minutes. Stir in crawfish broth, heavy cream, and saffron. Let cook on medium-low heat until slightly reduced and thick, 15—20 minutes. Stir in crawfish meat and cook until heated through. Serve garnished with chives.

Recipes courtesy of Saltwater Café:
1071 Tamiami Trl, Nokomis;941-488-3775;

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Spiced Sweet Potato Tart

Photo by Naomi Chokr


1 ½ pounds sweet potatoes, peeled and cut into ½-inch cubes
1 onion, chopped
½ teaspoon ground turmeric
½ teaspoon garam masala
3 tablespoons olive oil
Salt and freshly ground pepper
Pastry dough
6 slices cooked bacon, chopped
¼ cup fresh parsley, chopped
8 ounces Gruyère cheese, shredded
1 ½ cups half-and-half
4 large eggs
1 teaspoon minced fresh rosemary, plus sprigs for garnish


1 ¼ cups all purpose flour
¼ teaspoon fine salt
8 tablespoons cold butter, cut into pieces
1 egg yolk
3 tablespoons cold water

Heat oven to 425°. Combine potatoes, onion, turmeric, masala, olive oil, and salt and pepper to taste on a large rimmed baking sheet. Roast until tender and beginning to brown, about 20 minutes, tossing occasionally. Let cool while preparing the pastry. On a lightly floured work surface, roll dough into a 13-inch circle. Transfer dough to an 11-inch tart pan and press to fit. Use a fork to prick holes all around the bottom of the crust and up the sides. Line with parchment, fill with dried beans or pie weights, and place on a baking sheet. Bake until golden, about 17 minutes. Reduce oven to 350°.

Combine potato mixture with bacon and parsley. With tart still on baking sheet, layer half of potato mixture into crust, top with cheese and then remaining potatoes. Whisk together half-andhalf, eggs, and rosemary. Season with salt and pepper and pour over potatoes. Bake on lowest oven rack until set, about 35 minutes. Let rest 15 minutes before serving.

In a food processor, combine flour and salt. Pulse in butter until incorporated and mixture resembles clumpy wet sand. Add egg and water and process until a dough forms. Pat dough into a disk, wrap, and refrigerate until ready to use.

Recipe courtesy of Charlotte Abrams

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Seared Grouper Tacos



½ cup shredded jicama
½ cup shredded red cabbage
2 tablespoons mayonnaise
1½ teaspoons capers
1 teaspoon minced shallots
1 teaspoon pickle relish
Salt and freshly ground pepper
12 ounces black grouper fillets, cut into 6 pieces
Blackening seasoning, to taste
2 tablespoons vegetable oil
4 6-inch tortillas, warmed
½ cup shredded Monterey Jack cheese
Fresh pico de gallo for serving

Combine jicama, cabbage, mayonnaise, capers, shallots, and pickle relish in bowl. Season with salt and pepper and set aside. Dust grouper with blackening seasoning. Heat oil in a skillet over medium-high heat. Sear grouper on each side until nicely browned and cooked through, about 3 minutes per side. Top each tortilla with cheese, followed by grouper, and topped with jicama slaw. Serve with pico de gallo on the side.

Recipe courtesy of The Waterfront Restaurant

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Oatmeal Cookies



4 ½ cups old-fashioned oats, divided
¼ cup flax meal
2 teaspoons baking powder
1 ½ 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

Heat oven to 350°. In a food processor, add 2 ½ cups oats and process into a very fine meal. Pulse in flax, baking powder, cinnamon, and salt. Add oil, mashed potato, syrup, sugar, and vanilla and process until combined. Transfer to a bowl; stir in remaining oats. 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. Bake until golden brown at edges, about 15 minutes. Let cool 15 minutes on baking sheet before transferring to a rack to cool completely.

NOTE: 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.

Recipes courtesy of Charlotte Abrams

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Nacho Kale Chips



1 cup raw cashews
¼ cup water
3 tablespoons lime juice
2 tablespoons extra virgin olive oil, plus more for coating pans
1 teaspoon kosher salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon smoked sweet paprika
1 bunch Tuscan kale, stems discarded and leaves torn into 2-inch pieces

Heat oven to 325°. Combine cashews, water, lime juice, oil, salt, cumin, chili powder, and paprika in the bowl of a food processor. Process until smooth, scraping down sides as needed. Distribute kale between two lightly oiled baking sheets. Use your fingers to lightly coat each kale chip with nut mixture. Bake until crispy, 15—17 minutes, tossing once. (They will continue to crisp as they cool.) Store remaining nut mixture covered in fridge for up to a week.

NOTE: Not crazy about kale? Try using another hearty green like Swiss chard Or forget the greens and use tortillas cut into triangles

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Green Lemonade


2 cups kale, stems discarded
2 lemons, peeled
2 large apples, cored

Push all ingredients through a juicer. Alternatively, blend all ingredients in a powerful blender starting with 1 cup water until smooth, adding an additional cup of water as needed. Strain through a fine-mesh strainer.

NOTE: You can change the color of this lemonade by replacing the kale with beets for a red juice or carrots for an orange one. But don’t let your imagination stop there, have fun with it. And during cold and flu season be sure to add a chunk of ginger to the mix

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Veggie Quesadillas



1 cup grated cheddar cheese
¼ cup Vegenaise or mayonnaise
¼ cup jarred roasted red peppers, patted dry
2 carrots, grated
Salt and pepper
8 sprouted tortillas or whole grain wraps

Combine cheese, Vegenaise, red peppers, and carrots in a food processor and process until smooth. Season with salt and pepper. Divide mixture evenly between 4 tortillas and top each with a second tortilla. Cook in a nonstick skillet over medium heat, turning once, until heated through, about 2 minutes per side. Cut into triangles and serve.

NOTE: The secret to this is the cheese spread. Use whatever vegetables your kid loves (or doesn’t love and you want to sneak in) in the mix— spinach, kale, peas, and squash are all other great choices.

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