Recipes
Olive Tapenade Deviled Eggs
recipe Makes 23 deviled eggs What you’ll need: 1 dozen eggs Coarsely cracked black pepper, for serving Extra virgin olive oil, for serving Tapenade 1/4 cup pitted kalamata olives 1/4
recipe Makes 23 deviled eggs What you’ll need: 1 dozen eggs Coarsely cracked black pepper, for serving Extra virgin olive oil, for serving Tapenade 1/4 cup pitted kalamata olives 1/4
recipe serves 4 What you’ll need: 1/4 to 1/2 cup fresh mint leaves, stems removed, minced 1/2 teaspoon lime zest 1/4 cup lime juice 2 tablespoons sugar 1/2 teaspoon coarse
recipe What you’ll need: 3 Florida orange wedges 4 or 5 fresh mint leaves Splash of simply syrup Ice 2 ounces non-alcoholic liquor Splash of soda water Instructions: Crush the
recipe What you’ll need: Rind from large watermelon Sugar Juice of two large lemons Piece of white ginger Instructions: Carefully save the white rind and peel it. Cut it into
recipe What you’ll need: 8 pounds hard green pears 8 pounds sugar 1/2 pound green ginger root Juice of 4 lemons Instructions: Cut the outside skin off the lemons in
recipe Makes 8 tablespoons (1/2) What you’ll need: 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon ground turmeric 1/2 teaspoon ground black pepper 2
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 Makes 3 1/2 cups What you’ll need: 1 large garlic clove 1 cup chopped fresh culantro 1 cup chopped fresh cilantro 1 cup-chopped fresh flat parsley 1/4 cup red
Santa Fe College Partnered with Multiple Organizations in a Collaborative Effort to Bring Awareness of the Heritage Plants In Florida.
BY CULTURAL HISTORY
BY GROWING SEASON
DROUGHT TOLERANT PLANTS
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.
