recipe Serves 4 What you’ll need: 4 8-ounce pieces of chicken, fish or tofu 4 scallions, minced 1/2 green bell peppers, minced 2 seeded and minced finger peppers 12 sprigs
recipe Makes 1 1/2 cups What you’ll need: 1/2 cup white wine or red wine vinegar 2 teaspoons chopped fresh basil or 1 teaspoon dried 2 teaspoons chopped fresh oregano
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 to 8 What you’ll need: 2 1/2 pounds button mushrooms 5 ounces olive oil or butter (10 tablespoons) 3 garlic cloves, minced. Salt and pepper to taste
recipe servings 4 to 6 What you’ll need: 1 1/2 cup butter 2 tablespoons garlic, minced 3 tablespoons parsley, chopped 1/8 teaspoon salt 1/2 teaspoon lemon juice 2 pounds medium
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
recipe Serves 8 What you’ll need: Gandules 1 tablespoon olive oil 3/4 cup Sofrito (page 10) 8 cups Vegetable Stock 2 bay leaves 1 teaspoon salt, plus more to taste
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.
