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Tag Archives | Winter 2014 Recipes

Apple Stacks

appleStacks

MAKES 3–4 STACKS

INGREDIENTS

1 large Granny Smith apple
½ cup peanut butter
¼ cup all natural granola

PREPARATION

Core apple, removing seeds and stem. Slice apple crosswise into ¼-inch thick rounds. Combine peanut butter and granola. Sandwich 2 apple slices with about 2 tablespoons peanut butter mixture.

Enjoy!

Recipe courtesy of Get Fit Fuel:
2063 Siesta Dr, Sarasota; 941-554-4567; getfitfuel.com
8327 Market St, Sarasota; 941-961-8207; getfitfuel.com

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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.

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Massaged Kale Salad

massagedKaleSalad

SERVES 4–6

I eat gobs of this salad every winter. Sometimes I add sliced red peppers, or use pumpkin seeds instead of walnuts, or swap gorgonzola for the bleu cheese. Make it with unrefined natural salt, which contains a wealth of trace minerals and electrolytes.

INGREDIENTS

1 bunch kale
1 teaspoon sea salt
1/3 cup dried cranberries
½ cup thinly sliced red onion
¾ cup diced apple
1/3 cup chopped walnuts, toasted
¼ cup olive oil
2 tablespoons raw, unfiltered apple cider vinegar
1/3 cup crumbled bleu cheese

PREPARATION

Cut kale leaves away from stems. Stack leaves, roll them up, and cut into thin ribbons; you should have about 6–8 cups. Combine kale and salt in large bowl and massage salt into kale for about 2 minutes (my youngest daughter likes to do this part!). Stir cranberries, onion, apple, and walnuts into the kale. Add oil and vinegar and toss. Sprinkle with bleu cheese.

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Healthy, Southern-Style Collard Greens

collardGreens

SERVES 4–6

My modern take on our long-loved family recipe bumps the health factor of these super-nutritious greens up even higher. Unfiltered apple cider vinegar adds friendly bacteria, vitamins, minerals, and nutrients. Coconut oil has antifungal and antibacterial properties, and adds a rich, full taste to greens. Raw honey adds vitamins, minerals, antioxidants, and amino acids. And finally, uncured bacon eschews harmful added nitrates.

INGREDIENTS

4–6 slices uncured bacon
1 large bunch collard greens, chopped (about 8–10 cups)
½ cup raw, unfiltered apple cider vinegar
1 tablespoon coconut oil
2–4 tablespoons raw honey
½ teaspoon sea salt, plus more to taste

PREPARATION

Cover the bottom of a large, heavy-bottomed pot with bacon and fry over medium-high heat. When it’s crispy, crumble the bacon in the pot. Add collards and fry in bacon grease for 15–30 seconds. Add enough water to cover greens, about 6 quarts. Stir in apple cider vinegar, oil, and honey. Simmer, uncovered, until liquid reduces significantly and greens are tender, about 2 hours. Add additional vinegar, honey, and salt, to taste.

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Stone Crab Mac & Cheese

SERVES 2–4

INGREDIENTS

8 ounces pasta shells
4 ounces cream cheese
1 cup tightly packed grated cheddar cheese
1 cup chicken stock
4 ounces stone crab meat, no shells
¼ cup seasoned bread crumbs
2 tablespoons olive oil

PREPARATION

Heat oven to 450°. Cook pasta according to package instructions and drain. Combine cream cheese, cheddar cheese, and chicken stock in a saucepan over low heat. Cook, whisking, until smooth and thickened. Add cooked pasta to cheese sauce and stir to coat. Add stone crab. Transfer pasta mixture to small baking or gratin dish. Top with bread crumbs and olive oil and bake until bread crumbs are golden brown, about 8 minutes.

NOTE: You can always add different cheeses, peppers, onions, or bacon as you wish.

Recipe courtesy of Sandbar Restaurant: 100 Spring Ave, Anna Maria Island; 941-778-0444; groupersandwich.com

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TARTINE GAUGUIN

tartineGaugin

MAKES 1

INGREDIENTS

1 tablespoon butter, softened
1 thick slice rustic bread, toasted, preferably
Farmer Bread from C’est La Vie
1 tablespoon tzatziki sauce
3 slices smoked salmon
2 slices cucumber (sliced lengthwise)
Handful microgreens

PREPARATION

Spread butter on bread and toast. Spread tzatziki sauce on toasted bread. Top with salmon, cucumber, and microgreens.

TZATZIKI SAUCE

MAKES ABOUT 2 CUPS

INGREDIENTS

1 (16-ounce) container Greek yogurt
½ cucumber, puréed
1 stalk celery, finely diced
6 leaves fresh mint, chopped
1 small clove garlic, minced
Salt and pepper, to taste\

PREPARATION

Combine all ingredients and season with salt and pepper.

Recipe courtesy of Lolita Tartine: 1419 5th St, Sarasota; 941-952-3172; lolitatartine.com

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Chocolate Spaghetti

SERVES 8

INGREDIENTS

½ pound spaghetti, fettucini, and angel hair pasta
2 tablespoons butter
3 tablespoons brown sugar
½ tablespoon vanilla extract
½ tablespoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground nutmeg
1½ cups dark chocolate chips
½ cup half-and-half
Vanilla ice cream
½ ounce peach schnapps
Whipped cream, for serving

PREPARATION

Cook pasta according to manufacturer’s instructions and drain. Melt butter, brown sugar, vanilla, cinnamon, and nutmeg in a medium saucepan over low heat. Add pasta and toss to thoroughly coat. Melt chocolate in double boiler. Once completely melted, slowly add halfand- half, whisking, until completely incorporated. Pour over pasta and toss to combine.

To serve, arrange chocolate coated pasta in a bowl forming a bird’s nest. Place scoop of ice cream in center, pour schnapps over ice cream, and top with whipped cream.

Recipe courtesy of Bob’s Train

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FARMERS’ MARKET SPECIAL: Roasted Whole Red Snapper with Citrus

roastedRedSnapper
Photo by Kathryn Brass-Piper

SERVES 2–4

INGREDIENTS

1 whole red snapper, about 3 pounds, scaled and cleaned
Salt and freshly ground pepper
1 handful fresh thyme (or any fresh herbs available)
2 oranges, thinly sliced
1 red grapefruit, thinly sliced
1 lemon, thinly sliced
¼ cup extra virgin olive oil, divided
2 tablespoons butter, thinly sliced

PREPARATION

Arrange oven rack to upper portion of oven and heat to 425°. In a large roasting pan, arrange citrus to form a bed for the fish, reserving a few slices. Wash fish and pat dry. Score each side of fish in 1-inch intervals, about ½ inch deep. Season inside of cavity with salt and pepper and fill with thyme and reserved slices of citrus. Rub fish with 2 tablespoons oil and stuff each score with a slice of butter.

Transfer fish to prepared pan, drizzle with remaining oil and roast until firm and flesh is moist and opaque, 30–40 minutes. To serve, gently lift off the top fillet, leaving as many bones behind as possible, then remove the spine from the bottom half and scoop away fresh. Spoon pan drippings over served fish.

Recipe courtsey of Charlotte Abrams

Red Snapper provided by Big Water Fish Market; 6641 Midnight Pass Rd, Siesta Key; 941-554-8101

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Lomo Saltado

lomoSaltado

SERVES 1

INGREDIENTS

1 tablespoon vegetable oil, plus more if needed
5 ounces beef tenderloin, sliced
Cumin, to taste
Salt and freshly ground pepper, to taste
2 tablespoons pisco brandy
½ large onion, thinly sliced
1 tablespoon garlic paste
1 tablespoon yellow chili paste (Aji Amarillo), or to taste
½ large tomato, seeded, halved, and thinly sliced
1 tablespoon white vinegar
1 tablespoon soy sauce
½ tablespoon ponzu sauce

PREPARATION

Season meat to taste with cumin, salt, and pepper. Heat oil in a wok over medium-high heat. Add meat and pisco and cook until meat is seared and the juices start to release. Remove meat and set aside. Add onion and cook until soft, adding extra oil if needed. Add garlic and yellow pepper paste to taste, cook until fragrant. Add tomato, vinegar, soy sauce, and ponzu. Return meat to wok and cook until tomato softens. Serve over fried potatoes or yucca with a side of white rice.

NOTE: Yellow chili paste (Aji Amarillo) is a spicy Peruvian ingredient that can be found at Latin markets or in the international section of most grocers. Different brands provide different levels of heat, so taste first to determine how much to add.

Recipe courtesy of Jalea

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Kristine’s Balsamic Citrus Spice Strawberry Reduction

balsamicStrawberry

MAKES ABOUT 1 CUP

INGREDIENTS

8 ounces strawberries, hulled
3 tablespoons Villa LanFranca Organic Balsamic Glaze
1½ tablespoons sugar
Zest of ½ orange, preferably organic
1/8 teaspoon finely ground black pepper, preferably Tellicherry peppercorns
1/8 teaspoon ground cardamom

PREPARATION

Purée half of the strawberries. Slice remaining strawberries into quarters and add to puréed strawberries.

Combine strawberry mixture, balsamic glaze, sugar, zest, pepper, and cardamom in a small saucepan. Heat over low to medium-low heat, stirring occasionally to keep from sticking to pan. Remove from heat and transfer to medium bowl. Let rest for 1–2 hours for flavors to meld. Will keep well covered in refrigerator for 3 days.

NOTE: Villa LanFranca Organic Balsamic Glaze is available from Sapore della Vita. There are many ways to serve this. Try with mascarpone topped crostini, mixed into oatmeal, over arugula salad, along with soft goat cheese, with grilled pork or steak, or as a fi nishing touch to dessert.

Recipe courtesy of Sapore Della Vita: Sarasota Farmers’ Market; saporedellavita-com

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