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.
Commitment to Equal Access and Equal Opportunity
Santa Fe College is committed to an environment that embraces diversity, respects the rights of all individuals, is open and accessible, and is free of harassment and discrimination. For more information, visit sfcollege.edu/eaeo or contact equity.officer@sfcollege.edu.
SACSCOC Accreditation Statement
Santa Fe College is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC). For more information, visit sfcollege.edu/sacscoc.