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ISSUE TWENTY X | X/X 2019 PROVISIONSEat . Drink . Think . Explore . | Season by Season a cookbook for all seasons PROVISIONS aa cookcookbook book forfor allall seasonsseasons Member of Edible Communities 3 elcome to Provisions, a Cookbook for All Seasons. This curated compilation of some of our favorite recipes is designed to help get satisfying meals on the table, whether it’s a family dinner, lunch on the go or holiday gatherings. These dishes, some new, some old favorites, have been contributed to Edible Northeast Florida over the past 5 years by professional chefs, food makers and home cooks in our ACKNOWLEDGEMENTS communityW who love to grow, cook and eat local food as much as we do. You’ll find salads, entrees, side dishes, desserts and even cocktails highlighting the region’s seasonal bounty from the fields and from the sea. PUBLISHER EDITOR Amy Robb Lauren Titus Whatever your cooking skill level, Provisions is at the ready, with recipes suitable for seasoned [email protected] [email protected] cooks, kitchen newbies and everyone in between. If you’re not sure when to find just harvested produce, start with the helpful What’s in Season chart. It gives a glimpse of what local farms are PRODUCTION MANAGER growing for our area markets throughout the year. Need help figuring out the essential ingredients Michelle Smith to have on hand for meals when there’s no time to go grocery shopping? Create a shopping list based [email protected] on our guide to stocking your pantry, refrigerator and freezer. Then get cooking. ART DIRECTOR Wesley Parsons / Logger Creative HOW TO USE THE COOKBOOK The recipes are organized by ingredient categories, such as root vegetables, greens and beans, dairy SALES and eggs, etc. Recipes featuring those ingredients are listed at the start of each section. To move Kassie Ashburn, Haley Guiette, Sara Shapiro through the book, click on the Next or Previous buttons, located in the bottom corners of each page. [email protected] Throughout the cookbook you will see a computer monitor icon alongside the recipe names. This icon links to additional content on our website that is related to the recipe: sometimes a story about SUBSCRIBE an ingredient, sometimes another recipe. You will also see a map locator icon on many of the recipes, Edible Northeast Florida is published 6 times per year. which links to the contributor's website. If you make a recipe and like it, we encourage you to reach Subscriptions are $28 and available at edibleneflorida.com out to say thanks for the cooking inspiration. FIND US ONLINE edibleneflorida.com This cookbook is a true testament to the talented cooks throughout Northeast Florida. We are grateful for their willingness to share their culinary prowess and delicious cooking ideas with our Edible Northeast Florida 602 Shetter Ave, Jacksonville Beach readers. Many thanks also to our advertisers and community partners throughout the region who p. 904-395-5628 share our vision and commitment to local. We would not be able to create this cookbook, and 6 beautiful issues of Edible Northeast Florida a year, without their support. Now more than ever, please No part of this publication may be used without written permission by the publisher. ©2020 Edible North Florida, LLC. All rights reserved. make sure to show them some love by patronizing these businesses, and let them know their friends at Edible sent you. We hope this cookbook serves as an inspiration to experiment in the kitchen, prepare good meals and gather at the table with your favorite people. 5 TABLE OF CONTENTS 8 STOCKING THE PANTRY, Spinach, Artichoke and Broccoli Pasta Salad 118 POTATOES REFRIGERATOR AND FREEZER Golden Cauliflower 120 Kale and Sweet Potato Empanadas 66 Leaves and Cheese Hand Pies 123 Sweet Potato Pie 12 WHAT’S IN SEASON 124 Mini Stuffed Potatoes 68 GREENS AND BEANS Farm Basket Sauté 16 LEGUMES, PASTA, GRAINS, 70 Almond-Arugula Pesto Sweet Potato Ravioli NUTS, SEEDS 73 Pan Seared Lamb Chops with Greens 127 Sweet Potato Soup with Peanut Pesto 18 Farro Bowl with Tahini Miso Dressing 74 Greens, Grains and Squash Bowl 128 Spanish Tortilla 21 Gluten-free Banana Oat Pancakes 77 Chard and Bean Soup Mac and Cheese Blistered Green Beans with Mint and Toasted Pecans 132 EGGPLANT, OKRA, Chickpea Chana Chaat Masala 78 Citrus Marinated Kale Salad PEPPERS, TOMATOES 22 Red Lentil Carrot Soup Farmer Rolls 134 Heirloom Tomato Tart 25 Sweet and Spicy Orange Pecans Cheezy Kale Chips 136 All-Purpose Refrigerator Pickling Brine Quinoa Tabouli Infinite Arms Sicilian Pea Shoots and Pasta 80 MUSHROOMS, ONIONS, Grilled Whole Okra 26 Shrimp and Asparagus Risotto LEEKS, FENNEL 138 Creamy Eggplant Dip 82 Fennel Gratin Datil Pepper Hot Sauce 28 DAIRY, ALTERNATIVE DAIRY, EGGS 85 Sourdough Crusted Snapper with Fennel Gazpacho 30 Homemade Nut Milk Greek Stuffed Mushrooms 33 Rice and Cheese Fritters 86 Mushroom Croquettes with Yogurt Sauce 142 SEAFOOD, TOFU, TEMPEH Salt-Cured Egg Yolks Sausage-Leek Stuffing 144 Triggerfish Tacos with Grilled Peach Salsa 34 Pimento Cheese Spread 89 Onion Tart Pickled Shrimp Homemade Fresh Ricotta 90 Wild Mushroom Pizza with White Garlic Sauce 147 Oyster Dressing Skillet Bacon-Thyme Butter 148 Sheet Pan Broiled Fish 37 Shakshouka 92 RADISHES, BEETS, TURNIPS, 151 Temptin' Tempeh Reuben 38 What's in Season Quiche CARROTS Teriyaki Tofu 94 Season's Bounty Hoecakes 152 Ceviche 42 SEASONAL FRUIT 97 Beet Kimchi 44 Blueberry-Lavender Pop Tarts 98 Scalloped Turnips 154 BEEF, POULTRY, PORK 46 Citrus and Strawberry Pavlova 101 Sorghum-Glazed Carrots 156 Mezcal a la Chorizo 48 Vegan Cardamom Orange Pecan Cookies Cucumber and Radish Salad 159 Pork Roulade Endive and Fruit Salad 102 Quick Pickled Radishes Mamma Baker's Meatballs Peach Butter Lavender Beet Collins 160 Bacon Pralines 51 Blackberry-Peach Flambé Carrot Cake Souffle Honey Sriracha Wings Midori Sourtini 163 Smothered Pork Chops 52 Lemon Curd 106 WINTER AND SUMMER SQUASH 164 Coconut Curry Chicken 108 Pumpkin Risotto Cakes with Sage Honey Fatima's Moroccan Lemon Chicken 56 BRUSSELS SPROUTS, 111 Greek Stuffed Spaghetti Squash BROCCOLI, CABBAGE Acorn Squash Old Fashioned CAULIFLOWER, KOHLRABI 112 Vegetable Lo Mein 58 Homemade Sauerkraut Rosemary Zucchini Supper Bread 61 Family Dinner Kohlrabi 114 Roasted Vegetable Tian 62 Rosemary Kohlrabi Fries Jamaican Spiced Pumpkin Pie 65 Brussels Sprouts Stir-Fry 116 Summer Squash Marmalade 7 CONTRIBUTORS Select any name below to learn more about the people who contributed to Provisions. RECIPE MAKERS Kristin Adamczyk Dawn Hutchins Safura Osmani Karen Alexander Robynn Jackson Chef Tasha Peters AJ Andrews Amy Jensen Chef Jody Petronella Amy Armstrong Chef Daniel Jordan Chef Chase Pritchard Jennifer Ashton Stefanie Keeler Marisa Ratliff Chef Alex Baker Chef Peter Kenney Chef Rebecca Reed Brooke Brennan Ellen Kirouac Maxine Reid Randy Bruner Rachel Kohl Devon Ritch Gaston Buschiazzo Miya Kusumoto Chef Waylon Rivers Chef Rosaria Cammarata Katie Kuykendall Mariah Goetz Salvat Chef Dennis Chan Chef Eva LaRosa Chef Joshua Smith Angie Christensen Chef Joseph Lennon Jessi Streator Milouda Cline Chef Christina Longo Chef Kris Sullivan Allison D’Aurizio Zach Lynch Chef Jason Swank Terri Davlantes Nancy Macri Allie Testoni Chef Josh Day Chef Calli Marie Chef John Thompson Katie Delaney Chef Forrest Masters Lauren Titus Carrie Zarka Dooley Lauren McCormick Jack Twachtman Jessi Fiske Chef Genie McNally Chef Kristen Uffmann Evan Geske Lauren Murphy William Underwood Alina Gonzalez Katie Nail Chef Marcel Vizcarra Chef Tom Gray Nick Nistico Chef Andrew Yeo PHOTOGRAPHY Jenna Alexander Miya Kusumoto Amanda Lenhardt Sarah Annay Sindy Gonzalez Cole Locurto Jesse Brantman Nick Hogan Lexi Mire Elise Crigar Amy Jensen Wesley Parsons Allison D’Aurizio Stefanie Keeler Amy Robb Austin Ellis Miya Kusumoto Muriel Silva Photo by Sarah Annay STOCK 9 Having a well-rounded PANTRY selection of ingredients on BASICS Kosher salt Oil: extra virgin olive oil, vegetable oil hand is the first step toward Fine salt Vinegar: apple cider, red wine, balsamic Black peppercorns or sherry, rice a recipe for successful meal BAKING preparation. Start with Flour: all purpose, Cocoa powder (unsweetened) whole wheat or pastry Chocolate: chips or bar this list of basic items and Baking soda Pure vanilla extract Baking powder expand your shopping list SWEETENERS as your cooking skills and Sugar: granulated, brown, powdered Honey Maple syrup Agave syrup culinary interests evolve. RICE, GRAINS AND DRIED BEANS Save this list for trips to Rice: long-grain white, brown Breadcrumbs Grains: bulgur, quinoa, Lentils the grocery store (or online couscous, farro, freekeh Black-eyed Peas Pasta: spaghetti, elbow macaroni, Pinto, black or kidney beans ordering) so you can keep egg noodles Old-fashioned rolled oats Polenta track of ingredients you Grits need and personal favorites DRIED FRUIT, SEEDS, NUTS, NUT BUTTERS Raisins Nuts: almonds, pecans, to use as substitutes. With Seeds: sunflower, flax, peanuts, cashews chia or hemp, sesame Peanut butter or almond butter these essentials in your CANNED GOODS fridge and pantry, you’ll Chicken broth Tomato paste Beans: cannellini, navy, Roasted red peppers be ready to cook satisfying How to Stock Your chickpeas or black Tuna Tomatoes meals, whether for the DRIED HERBS AND SPICES family, last-minute guests PANTRY, Bay leaves Ground cloves Cajun seasoning Ground cumin or yourself. Cayenne pepper Ground ginger REFRIGERATOR Chile powder Oregano Crushed red pepper Paprika Curry powder Rosemary AND FREEZER Fennel or