Cool salads are perfect summer fare, but they aren’t easy to eat on the go. That’s where fresh rolls come in. You can fill them with your favorite julienned vegetables and fruit. Add some fresh herbs and a flavorful sauce, and you’ve got a portable handheld salad.
This recipe was inspired by an incredible dish I tried at a mango celebration. Tropical quinoa served as a bed for flank steak that was marinated in mangos, grilled, and served with even more grilled mangos on top.
This Florida ratatouille has okra instead of eggplant. Just like traditional ratatouille, it can be served hot or cold. It’s a perfect summertime veggie dish.
This salad is the chunkiest guacamole you’ve ever had. You can eat it with a fork. Lots of flavors and textures make each bite interesting.
People say okra is prickly. It’s slimy. It’s tough. I think those giant pods from the grocery store are responsible for okra’s bad reputation. Smaller home-grown pods are only slightly fuzzy, much less slimy, and perfectly tender.
I love to find make-ahead salads for boat, beach, and picnic lunches. This one is my latest favorite. Yesterday I used parsley and dill.
If you spend any time (or too much time) on Pinterest, the recipes tend to be geared toward special diets. My husband thinks words like ‘vegan’ and ‘gluten free’ make food sound unappetizing.
I don’t know another vegetable that grows as vigorously in Florida as collards. I plant them in October. Now it’s April; they’re huge.