Simple Tomato and Cucumber Salad
This bright salad makes an excellent side to any meal.
2 medium cucumbers halved and sliced
4 medium tomatoes cut into ½ inch wedges
3 tablespoons of rice vinegar
1 tablespoon of olive oil
1 sweet onion halved and thinly sliced
1 tablespoon of dry oregano
1 tablespoon of chopped fresh basil
½ teaspoon of salt
½ teaspoon of pepper
1. Place the tomatoes, cucumbers, onion, and basil in a bowl and toss.
2. In a small bowl, whisk the oil and vinegar and dry oregano. Pour over the vegetables.
3. Add salt and pepper and toss. Let sit in fridge for 20 minutes before serving.
Roasted Red Peppers
Roasted red peppers are great toppers for salads, burgers, grilled chicken, you name it. The also make a pretty addition to a cheese platter during happy hour!
8 red peppers
4 Tablespoons of olive oil
½ Teaspoon of salt
½ Teaspoon of Pepper
1. Preheat oven to 450 degrees.
2. While oven is preheating, slice red peppers in half and remove seeds.
3. Place in bowl and toss with olive oil, salt and pepper.
4. Place the peppers face down on a large cookie sheet and roast for 30 minutes or until the skin begins to bubble.
This Southern classic makes a great side or appetizer. Recipe compliments of instructables.com
• 3/4 cup cornmeal
• 3/4 cup flour
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup buttermilk – add 1 tablespoon vinegar to a measuring cup, fill with milk to make 1/2 cup, let sit 5 minutes
• 2 pounds okra, cut in 1/2 inch pieces
• Oil for frying (I like peanut or vegetable oil)
1. In a cast iron skillet or deep pan, heat about 6 cups of oil to 350F (125C).
2. Place cut okra in buttermilk to soak for a couple minutes while you assemble the coating.
3. In a bowl, combine cornmeal, flour, and seasonings.
4. Transfer okra to coating mixture and toss well to coat.
5. Fry okra in hot oil for about 5 minutes, stirring to fry evenly.
6. Remove to paper towels to drain.
Watermelon Savory Stars
What you need:
1 Whole Watermelon
Star Cookie Cutters
Salt and Pepper
This may sound crazy, but all melons taste delicious with salt and pepper. This recipe is very simple, and delicious.
1. Slice your whole watermelon into large 1 to 2 inch slabs.
2. Using the star cookie cutter, cut watermelon stars out.
3. Sprinkle with salt and pepper and enjoy.
1 5-pound watermelon
¼ cup of red wine vinegar
Salt and pepper
½ cup of extra virgin olive oil
2 tablespoons of fresh mint
4 ounces of feta cheese
Cut the watermelon into bite size cubes, removing seeds.
In a small bowl, mix the vinegar, salt, pepper, and whisk until salt is dissolved. While whisking add the olive oil a few drops at a time. Add the mint, and salt and pepper to taste.
Combine the watermelon and melon in bowl, then toss with dressing and serve.
Juice of 2 limes
3 tablespoons of honey
2 teaspoons of water
Preheat grill to high. Cut watermelon into large 1 inch thick slices. Brush with honey lightly. Place on grill. Grill 2 minutes per side.
Mix water, honey and lime into a syrup.
Drizzle grilled melon with syrup. Salt to taste.
While not all local farmers grow heirloom vegetables, you have a better chance of finding them at an outdoor market than you do in a grocery store. Here is a list of local markets to scout for heirlooms. Enjoy!
Amelia Farmers Market
2500 Atlantic Ave, Fernandina Beach, FL 32034
Saturday: 9:00am – 1:00pm
Flagler Beach Farmers Market
111 South Central Ave Flagler Beach
Friday – Saturday: 7:00am – 2:00pm
Jacksonville Farmers Market
1810 West Beaver St.
Daily: 7:00am – 6:00pm
Mandarin Farmers Market
10601 San Jose Blvd.
Sunday: 2:00pm – 6:00pm
Riverside Arts Market
715 Riverside Ave, Jacksonville, FL 32204
Saturday: 10:00am – 4:00pm
St. John’s Town Center Farmers Market
4663 River City Drive
Friday: 3:00pm – 8:00pm
Wednesday Market at St. Augustine Beach
350 A1A Beach Blvd. St. Augustine, FL
Wednesdays: 7:30am – 12:30pm