Think biscuit meets tart/pie dough. You’ll want to keep this on hand. I came across it by a colleague of mine from culinary school. I have adapted it over time, but for the most part this recipe has stayed the same and consistently produces a tasty savory crust. Options are limitless as to what can…
Category: recipes
Smoky Persimmon and Bellvue Butternut Squash Soup
From Chef Ashley Rella This is a great recipe to help use up two of those crops coming in right now. If you don’t have any growing at home, be sure to check out local producers from High Spring Orchard and Bakery, Frog Song Organics, and Siembra Farms, Softer persimmons like Haichau or Sajio can…
Fall Squash Salad with Roselle Vinaigrette
When covid wasn’t a daily worry, the non-profit Working Food in Gainesville Florida, hosted a pumpkin tasting event that highlighted a variety of ways to use locally grown native squash creatively in dishes and beverages. Beer, bread, ferments, meals, salads, and desserts. It was neat to see the versatility of winter squash and why this…
Weekday Italian Salad
I genuinely love salads and the versatility they have especially in the summer when the last thing I want to do is turn on the stove or oven. They are also really easy to prepare during the work week, and if you don’t have time to sit down for lunch, are easy to eat your…
Tomato Okra Tart
If you love tomatoes and okra there is no reason not to make this. The savory herbed crust is reminiscent of a biscuit. Roasted tomatoes and okra are tucked into a cheesy spread to make a perfect summer treat. Serve with a green salad and you have a perfect alfresco outing. Tomato Tart Ingredients: Instruction:
Tomato Pie
I can’t remember the first time I had Tomato Pie. I know I was in South Carolina. I know we harvested the tomatoes. Everything else is a blur but I know it was the day my heart felt I was exactly where I should be doing the exactly what I was doing. I can explore…
Honey Roasted Fall Squash with Harissa Studded Ricotta
One thing I am really humbled about is getting to play with food. The byproduct if you will of saving seed is food to eat. Not so ironic why it’s so important to do this kind of work. But it gets really cool when farmers and gardeners become breeders and start designing food. Often times…
Tomato Slab Pie
Tomato slab pie. Flaky pie dough, oven roasted tomatoes, fresh basil, and a cheesy spread will use up all of those leftover summer tomatoes and feed a crowd. In the constant churn of searching for new ways to use things up, the staples will always stay in rotation. Ingredients: For the Crust: For the Filling:…
Breakfast is ready
Open faced breakfast sandwich Griddle crisped sourdough bread rubbed with garlic Locally made goat cheese Farm raised over medium egg Garden fresh tomatoes and basil Served with fresh pressed Florida Sunrise Juice Blood Orange Lemon Ginger Apples
Miso Caramel Sauce
Something magical just happened in the kitchen today. In my on-going attempts to use things up in the kitchen, I stumbled upon miso caramel sauce. And because I had an abundance of apples in June (who knew), squash starting to be harvested, and bananas hanging off the trees, there was literally no reason not make…
Sunday Sauce: Fresh Marinara
Sundays are my day for cooking sauces. It’s a tradition I actually grabbed from my Italian friend Marcella. It was something we would do often, and I carried it into my Sunday routine long after we moved away from each other. It’s a nice tradition to keep her close to my heart as our busy…
Market Brownies
My first job in the culinary world was at a little deli in a residential town center. We opened early in the morning, served fresh brewed coffee, homemade baked goods, and deli salads by the pound. I didn’t know it at the time but this would be the cornerstone of the career I chose. And…
THE FOOD STORIES PROJECT 