
Chayote Au Gratin
recipe Makes delicious Au gratin What you’ll need: 4 Chayote peeled and, cut into slices 4 tablespoons butter 1/3 cup heavy cream 1/3 cup grated cheese Salt and pepper Bread
recipe Makes delicious Au gratin What you’ll need: 4 Chayote peeled and, cut into slices 4 tablespoons butter 1/3 cup heavy cream 1/3 cup grated cheese Salt and pepper Bread
recipe Serves 4-6 What you’ll need: SMASHIN’ SALSA 1 cup seeded and diced fresh tomatillos. 1/2 cup minced green onion. 1/2 tomatillo, diced 1 teaspoon lime juice 1 tablespoon apple
recipe Serves 6 What you’ll need: 6 large, sweet potatoes 1 stick melted butter 4 large eggs 4 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon
recipe Serves 6 What you’ll need: 6 medium sweet potatoes Oil 1/4 cup molasses 1 cup butter or margarine, melted 1/8 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon
recipe Serves 6 What you’ll need: 15 medium new potatoes, unpeeled 1 small red onion, chopped 1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried 1/2 teaspoon chopped fresh thyme
recipe serves 6 as a side or a starter What you’ll need: 2 tablespoons kosher salt, plus more to taste 1 pound fresh green beans, tipped and cut into 2-inch
recipe serves 4 What you’ll need: 2 tablespoons Salt 2 large chayotes Vegetable oil cooking spray 1 cup picadillo (page 36) 2 tablespoons crumbles feta cheese or (cheese of your
recipe serves 4 as a side What you’ll need: 1 large bunch collards, rinsed well in several changes of water 1 bunch of scallions 1 tablespoons unsalted butter(optional; to make
recipe Serves 6 What you’ll need: 1 1/4 pound boneless, skinless white fish fillets (red snapper,flounder, or sole), cut into 1-inch pieces 1 Large sweet potato, peeled and cut into
recipe sweet potato cake What you’ll need: 1/2 cup fat 1 cup sugar 2 eggs 1 cup mashed sweet potatoes 2 cups all-purpose flour 1/2 teaspoons salt 2 teaspoons baking
Santa Fe College Partnered with Multiple Organizations in a Collaborative Effort to Bring Awareness of the Heritage Plants In Florida.
Funding for the Florida Heritage Foods Initiative: Connecting Local Food with Local Culture in Florida Farmers Markets was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant Agreement Number 21FMPPFL1026-00. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.
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