How to make squash blossom quesadillas, called quesadillas de flor de calabaza in Spanish. They’re simple: tortillas, cheese, blossoms, and refried beans.
How to make and use cherry tomato confit: slow roasted cherry tomatoes with olive oil and garlic. Great with pasta, polenta and on toast.
A West African inspired okra stew recipe with tomatoes that’s great served on its own, or as a thick sauce over fish or game.
How to grow and cook with chaya, Cnidoscolus aconitifolius, also called tree spinach. Chaya is a nutritious, hot-weather green used a lot in tamales.
A savory cherry tomato tart with ricotta cheese and a homemade pie crust. This recipe can be modified in lots of ways to get different flavors.
Scampi sauce, really butter, garlic and a little wine, is an Italian-American thing often served with shrimp. This is scallop scampi.
Simple pan seared grouper or other white fish, served with a hearts of palm salad and key lime browned butter sauce. It’s an ode to Florida.
A simple, blended avocado tomatillo salsa recipe that might look like guacamole or salsa verde, but it isn’t. It’s the best of both worlds. Great for chips or on tacos.