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Win a copy of our cookbook!

Want a signed copy of our cookbook, The Florida Chef: Flavorful Seasons?

Here’s what you need to do:

1. Send us a link to one of your favorite recipes that incorporates fresh produce.

2. You have until 5pm today (Aug. 6) to submit your link, by leaving a comment below.

3. We will choose 10 winners at random tomorrow and be sure to leave your email address so we can get in touch with you!

We can’t wait to see the recipes you send us! Good luck!

20 Comments leave one →
  1. erin permalink
    August 6, 2009 11:04 am

    One of my FAVORITE recipes with avocado. You almost don’t need the chicken!
    Blackened Chicken Grilled Avocado Tacos:

    and for dessert -i hope this isn’t cheating, but it goes really well with the tacos, and you don’t need an ice cream maker!
    Watermelon and Lime Granita:

  2. August 6, 2009 11:13 am

    I use this basic Weight Watchers reciepe and then add a ton more veggies (whatever is in the garden or on sale at Publix). Since vegetables are low calories (and pts on WW) I can add as many as I want and still keep this a low point meal.

  3. August 6, 2009 11:20 am

    My favorite recipe is here:

    And I use tomatoes fresh from my garden, and sometimes add extra mint or basil. I also splash some flavored vinegar on top and use it on my salad!

  4. August 6, 2009 11:25 am

    I ususally don;t add the kale until after the broth, and skip the mashed beans when in a hurry.

  5. Amanda Braswell permalink
    August 6, 2009 11:25 am

    My family loves this easy soup. I always add more veggies!

  6. August 6, 2009 11:46 am

    I live in an area where we have cabbage palms alot so we like swamp cabbage but this is a diff recipe you might like ….,1950,149175-253193,00.html

  7. Jen permalink
    August 6, 2009 12:04 pm

    The “Heart of Florida Salad” is deceptively easy – but incredibly tasty!

    Island Shrimp With Calypso Rice and Heart of Florida Salad:

  8. Jimmy Conner permalink
    August 6, 2009 12:07 pm

    Hope you like this one. The bagged cabbage can be changed to fresh, shredded cabbage. Recipe uses local sweet onions or Vidalias.

  9. ben weed permalink
    August 6, 2009 12:09 pm

    this is devine!!!

  10. August 6, 2009 12:25 pm

    one of my favorite salads:

  11. Christa Patterson permalink
    August 6, 2009 1:06 pm


  12. Julie Bedford permalink
    August 6, 2009 1:09 pm

    This is Delicious!

  13. Soni permalink
    August 6, 2009 1:12 pm

    Love this! If I have time, I use fresh spinach and saute it.

  14. Rob permalink
    August 6, 2009 2:35 pm

    This Radish and Orange Chopped Salad is delicious!

  15. K Lennon permalink
    August 6, 2009 2:39 pm

    I’m a sucker for fresh salsa… and who can resist Paula Dean!!

    The fresh avocado and black beans are a must add!!

  16. August 6, 2009 2:49 pm

    A simple and delicious marinara for those wonderul ripe tomatoes!

  17. August 6, 2009 2:58 pm

    This is the MOST amazing meatloaf I have ever had- and super healthy! I can only imagine that this recipe is a winner with moms everywhere. You can disguise an entire zucchini and 2 peppers inside this delicious loaf of meat. I like to change up this recipe by adding a half of a sweet yellow onion instead of the green pepper. I also double the amount of fresh garlic- I just can’t get enough garlic!!

    With the leftover meatloaf, I love packing myself a meatloaf sandwich for lunch. I can sense how jealous my co-workers get over my hearty and healthy lunch.

  18. August 6, 2009 3:38 pm

    There nothing better on a hot Florida day, but a cool, crisp salad……here’s one that the whole family would enjoy.

  19. Michelle Williamson permalink
    August 6, 2009 3:54 pm

    Roasted Potato and Green Bean Salad

    2 lbs. Fresh Florida Red Potatoes
    1 lb Fresh Green Beans
    ½ cup Sun Dried Tomatoes
    1 cup chopped fresh green onions
    3 cloves of crushed garlic
    Olive Oil
    ¾ cup mayonnaise
    ¼ cup Dijon Mustard
    Salt and Pepper to taste

    Scrub and cube the potatoes leaving on the skins wash and trim the green beans. Toss both with garlic, olive oil, and salt and pepper. Roast on the oven until tender. It will not take the green beans as long as the potatoes. Cool and mix with the rest of the ingredients. Chill before serving.

  20. August 6, 2009 4:21 pm

    Gingered Butternut Squash Soup with Spicy Pecan Cream. Yum!

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