CHICKEN POT PIE
The Red Door opened on South Tennessee Ave in 2009. The initial concept was to focus on retail wine and offer a setting for beverage classes and special events. The Red Door transitioned almost overnight into a wine/craft beer bar and a venue for live music. After three years and many special events, it was time to move into a location that would provide the Door with the full kitchen it needed. We bought and renovated a craftsman house on 733 East Palmetto and opened December of 2012. Our mission statement was simple and hasn’t changed: exceed the expectations and needs of our guests by being Beard worthy as well as a key member of the community. We are craft, we eschew national large brands in favor of hand-crafted products. We make everything we serve from the kitchen with exception to bread which we have baked locally for us. We go so far as to make our condiments; if you haven’t had our house-made ketchup, you’re missing out!
Beginning Thursday May 14, we will have full service on our porch and patio. Our menu is designed for the warmer weather. Additionally, the menu will be available for guests who want delivery and curbside, which includes the bar.
Born in southern California, Chef Lucy and her family moved to Lakeland when she was 15. After graduating from George Jenkins High School, Lucy moved to New York where she attended culinary school. Upon graduating, Lucy launched into the New York/Brooklyn dining scene as a hot young chef. Ready to escape the hustle of the bright lights for the friends and familiar surroundings of Lakeland, Lucy returned where she has found a home at the Red Door for her talents. We are looking for local farmers, local opportunities for chickens, eggs, rabbits, pork, beef… we want a strong local bond with all that we do.
For the filling:
3 whole chicken breasts bone-in, skin-on
3 tablespoons olive oil
5 cups chicken stock
½ cup white wine
12 tablespoons (1½ sticks) unsalted butter
2 cups yellow onion chopped
¾ cup all-purpose flour
¼ cup heavy cream
2 cups medium diced carrots
1 cup medium diced celery
1 package frozen peas (2 cups)
1½ cups frozen small whole onions (pearl onions)
½ cup fresh parsley leaves
1 sprig rosemary stemmed and chopped
For the dough:
3 cups all-purpose flour
1½ teaspoons kosher salt
1 teaspoon baking powder
½ cup vegetable shortening
¼ pound cold unsalted butter, diced
½ to 2⁄3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Preheat oven to 350 degrees. Rub chicken breast with olive oil, salt and pepper, roast for 35 minutes. Allow to cool and remove meat from bone and medium dice.
In a saucepan add 1 tablespoon of olive oil and saute celery, carrots, small pearl onions.
Deglaze with white wine and add chicken stock. In a large pot (I prefer a Dutch oven) sauté medium diced yellow onion until translucent, add butter and when melted stir in the flour. Cook flour/ butter mixture for 2 minutes or until it smells nutty. Carefully stir in chicken stock to the veggie mix, cook until thick. Add heavy cream, herbs, chicken, and frozen peas. Season with salt and pepper to taste
For the dough, mix flour, salt, and baking powder in a food processor or large bowl. Dice butter and shortening into small cubes. Mix into dry ingredients until each piece is coated with flour. Mix or pulse until the fat is the size of small peas. Add ice water slowly until it just comes together. Form a ball and allow to rest in the fridge for 30 minutes.
Preheat your oven to 375 degrees. Roll out dough to desired thickness. Put your pot pie mixture into your favorite baking dish and cover with your pastry dough. Brush with egg wash and place onto a large baking sheet. Allow to cook for 45-50 minutes or until it’s golden brown and bubbling.
733 E Palmetto St., Lakeland
WORLD FAMOUS BLUE PALMETTO CAFE CHICKEN SALAD
Located next to the Visitor Center at Bok Tower Gardens, The Blue Palmetto Cafe offers a sumptuous selection of salads, soups, sandwiches, wraps, fruit, and specialty desserts. Enjoy beer and wine with your meal in their indoor or outdoor seating areas or take your lunch to go explore the gardens.
1 pound diced grilled chicken (Chef recommends marinating chicken before grilling in your favorite marinade or bottled Italian dressing first)
4 ounces dried cranberries
1 ounce sugar
1 tablespoon hot sauce
1½ cups mayonnaise
3 stalks celery, diced small
¼ cup red onion, diced
Mix all ingredients and enjoy!
1151 Tower Blvd, Lake Wales
FB: The Blue Palmetto Cafe
BEBO’S RED BEANS AND RICE
Chef Phil grew up on the shores of the Gulf Coast of Mississippi on a diet that consisted mainly of crawfish, blue crab, and anything else he could catch in a net. His love for cooking emerged from taking those ingredients and mimicking his favorite meals from local Cajun and French cuisines. His passion for food then brought him to Le Cordon Bleu in Austin, TX where he graduated in 2004. In 2007 Chef Phil met wife-to-be, Christa Morgan and they opened two restaurants, Bebo’s and Bebo’s Reloaded. Bebo’s was a local hotspot where Phil and Christa developed a local reputation for great food, great service, and amazing events. After the closing of Bebo’s, Christa took her skills for event planning along with Phil’s passion for food and opened The Catering Company of Central Florida.
1 tablespoon vegetable oil
1 chopped yellow onion
2 celery stalks chopped
½ bell pepper chopped
3 garlic cloves minced
1 pound dried dark red kidney beans soaked overnight
2 quarts water
1 quart chicken stock
½ pound thick-cut bacon (I use applewood)
2 teaspoons Louisiana hot sauce
1 teaspoon dried thyme
2 bay leaves
cooked white rice
1 pound of your favorite sausage (I like Conecuh)
Sautee all veggies in the oil until soft, about 10 minutes.
In a separate pan, cook bacon and sausage until browned. I like to cook the bacon a little first to get it nice and crispy.
Strain the beans from the soaking water and add them to the veggies. Pour in the fresh water and chicken stock and stir with a wooden spoon. Once the liquid begins to boil, reduce to a simmer uncovered for about 60 minutes stirring occasionally, if any foam rises, just skim it off and discard.
Add the bacon and sausage, hot sauce, salt, thyme and bay leaf. Continue to cook until the beans are soft and tender, 30 to 60 minutes more. I like to smash a few of the beans against the pot with my wooden spoon, as a thickening agent, and it also gives it a creamier texture.
Serve over your buttered white rice and enjoy. Add hot sauce to taste. My family likes to add a small dollop of sour cream for additional flavor.
This is a really hearty and simple meal that goes a long way. This recipe yields enough food for about 8-10 people. It also holds for about a week in the refrigerator. This is one of my family’s favorite meals. You can also substitute the meat for ham or really any other cured pork product.
233 Ave. O SW, Winter Haven
CHEF NEIL’S SHRIMP SALAD
Chef Neil’s Bistro just celebrated its 10 year anniversary on May 19th 2020. We have been located in the same spot since the beginning. Chef Neil has a background of 17 years as a chef at Christy’s Sundown, a well-known fine dining restaurant in Winter Haven. We are a small place with big taste. A mom and pop type restaurant where everything is prepared by Neil himself. We don’t have employees in our kitchen preparing the food, it is all Neil. A place where everyone knows your name. We do not compromise the quality of the food for any reason. Our sandwiches are pressed to perfection and you will not be disappointed. We are known for our Cuban sandwich having won Best of Haven for 2018 and 2019. An award that Chef Neil is quite proud of. He is a likable guy who you can tell from the moment you step in that he takes pride in the restaurant. You can see that it is clean and well cared for. We offer call ahead, take out and dine in. Our menu offers sandwiches, soups, salads and a daily special is posted on our Facebook page. We are open Monday through Friday, 7:30am to 3:00pm. Please consider the Bistro if you’re looking to provide a group (small or large) with food catered for lunch or special occasion. We appreciate your continued support during this crazy time.
By Neil Curran
25 mins Serves 6 to 8
1 bag of frozen shrimp already peeled and deveined (size 21-25 is best)
For the tartar sauce:
½ cup of chopped celery
1 cup of sweet relish
½ cup of raw red onions
¼ basil leaves
salt and pepper
Cook shrimp in water with a touch of salt until it comes to a boil, remove from the heat. Drain well and allow to cool while you prepare the tartar sauce.
Mix celery, relish, onion, basil leaves together in a bowl. Add mayonnaise to the desired thickness. Use a touch of salt, pepper and lemon juice to your liking. Mix well.
Chop the cooled shrimp into bite-size pieces. Mix with tartar sauce. Great on a hoagie roll or salad.
1612 Dundee Rd #1015, Winter Haven, FL
WOOD-FIRED SKIRT STEAK TACOS W/ GUAC SAUCE AND SALSA ROJA
Blue Dog Craft Barbecue is a Texas-ish style barbecue pop-up/caterer. Meats are smoked on a 500 gallon offset cooker fueled 100% by locally sourced oak seasoned for around a year for the perfect amount of wood-fired flavor. Meats are always fresh and our sides are completely scratch-made. No shortcuts. Follow on Instagram or Facebook @bluedogcraftbarbecue or www.bluedogcraftbarbecue.com to stay in the loop for pop-up dates.
Recipe by Max Miller
Blue Dog Craft Barbecue
Cook time: About an hour to prep/cook.
2-3 lbs skirt steak
3-4 plum tomatoes
2 white onions
3-4 serrano peppers
2 jalapeño peppers
1 small garlic clove
corn or flour tortillas
fresh cracked black pepper
16-20 ounces water
Start a fire. Use lump charcoal or real wood if you have access. We want a large fire. Make sure you have plenty of charcoal on hand. Ball up a paper bag drizzled with olive oil and stack your choice of fuel on top. This is a great alternative to lighter fluid, tastes better too. Light it up!
While your fire is burning down, prep your other ingredients. Finely dice white onion and cilantro and slice a lime or two to top tacos. Prep the guac sauce and ingredients for salsa Roja.
Guac Sauce: place 1-2 avocados, half a garlic clove, roughly 1/8 of a white onion, half or a whole jalapeño (remove seeds), a pinch of salt and a couple cracks of black pepper into a blender. Add about 4-6 oz of water and blend until onions and garlic are completely dissolved. Add extra water accordingly for the right consistency. Not too thick, not too thin. Last step, blend in a handful of cilantro. Use the pulse setting and blend just a few times.
Get to the grill. Clean off your grilling surface and wipe down with a wad of paper towels soaked with olive oil. This will remove any potential bristles left from your grill brush. We want a very hot fire! You should only be able to hold your hand over the grill surface for 2-3 seconds.
Skirt steak. Bring to room temp. Lightly coat with olive oil. Liberally salt both sides (no skimping here). Don’t forget a little black pepper. Grill for 3-5 minutes per side. Use a stopwatch. Spin 90 degrees at the halfway point. This will move the steak around any hot or cold spots on your grill. Only flip once. Remove from heat after the full 6-10 minutes and let it rest.
Salsa Roja. Coat tomatoes, serranos, jalapeño and half a white onion with olive oil. Lightly salt and pepper. Place on hot grill and move around until the skin on the peppers are blistered. Onion and tomatoes should be slightly charred. Remove skin/stem from peppers and tomatoes and place in a blender with about a quarter of a white onion. Add about 4-6 ounces of water and a pinch of salt. Blend to a pulpy consistency.
Slice steak against the grain and serve on a warm corn or flour tortilla. Top with onion, cilantro, guac sauce and salsa Roja. Don’t forget the squeeze of lime! Pro-tip, cook your corn tortillas in a little bacon fat for added flavor. Enjoy and repeat!
THE PERFECT STEAK
By Max Miller
steak. I recommend a ribeye around
1.5–2” thick. Look for a well-marbled piece of beef. USDA Prime if you can find it.
kosher salt. I use Diamond Crystal, not too fine, not too chunky.
fresh cracked black pepper
2-3 garlic cloves. Crushed not chopped
butter. Go with the Kerry Gold salted
1. Remove steak from fridge and inspect it. While it’s still cold trim off any unwanted fat. Do it now for a better eating steak. Bring to room temp. Leave steak on a few layers of paper towels until it’s time to season. We want to season at the last second. Right before it hits the grill.
2. Light a fire! No gas grill or silly electric smoker your neighbor swears by. Use real wood! Oak if you can source it. Lump charcoal will work perfectly fine too. Ball up a brown paper bag drizzled with olive oil and stack your choice of fuel on top. This is a great alternative to using lighter fluid. Use plenty of charcoal. Better to have more than too little. Crack open a cold one and put a flame to it. You’ll know your fire is ready when you have a nice bed of coals (should look glowing red/ashy white). Spread them around if you have to. Clean off the grill grate and wipe down with a wad of paper towels soaked in olive oil. This will remove any potential bristles left behind from your grill brush.
3. Time to season! Lightly coat your steak with olive oil. Season liberally with salt and go easy on the fresh cracked pepper. Don’t be scared of salting it heavy. It needs it! Take your time and season evenly.
4. Check for the right temp. Hold your hand close to the grilling surface (be careful)! You want to be able to hold it there for about 3 seconds. That’s the perfect heat. Any more or less and the steak may cook too quick or too slow. 3 seconds.
5.Grill it! For a nice medium rare-medium temp, cook for around 5–6.5 min each side. Use the stopwatch on your phone, seriously. Spin the steak 90 degrees at the halfway point before you flip. This will help move the steak around any hot or cool spots on your grill. Only flip it once and do not put the lid on the grill! Keep it uncovered the entire cook time. Immediately after flipping top with the crushed garlic, thyme and butter. In that order. Poke it a few times with your finger to check for doneness. Remember 10-13 min total cook time.
6. Let it rest! When you’ve hit the desired temp pull it off the heat and let it rest! Give it a solid 10 minutes.
7. Slice it up and enjoy! Hopefully you’ve prepared a baked potato, grilled zucchini, corn or asparagus to go with, maybe a lightly dressed salad for a lighter meal.
Craft + Kitchen, forever known to so many as BeerRev, started out as a craft beer bottleshop in 2014 – a passion project beginning with love of community and, of course, craft beer. With 25 rotating taps and over 300 different packaged beers to choose from, craft brews can be enjoyed in the bottleshop or at home with the to-go options. Centering on creating unique, fresh, flavorful dishes that offer something for everyone, Craft + Kitchen’s variety includes savory flatbreads, dinner franks, street tacos and hearty vegan options. While growing a great deal since originally opening, the core focus remains the same, bringing people together – and this recipe does just that. Truthfully, it’s how Chef Josh Lawley solidified what would become a 15 year (and counting) friendship with Deborah, one of the two C+K owners. While not on the regular menu, you can expect to see this craft spin on an old favorite offered as an upcoming featured dish.
Find Craft + Kitchen online at www.cklakeland.com or follow on Facebook and Instagram to see featured dishes and tasty new craft beers. Currently open for seated dining, pickup and delivery.
Prep, start to finish: 25mins
8 ounces ribeye steak, cubed
8 mushrooms, thinly sliced
½ cup yellow onion, diced
1 tablespoon garlic, minced
2 tablespoons butter
1 cup heavy cream
¼ cup North Coast Brewing Old
2 tablespoons Worcestershire sauce
2 tablespoons sour cream, heaping
2 tablespoons Parmesan
1 pound wide egg noodles
To make this hearty beef stroganoff, heat large cast-iron skillet (no non-stick) to the point of almost smoking, toss in steak and mushrooms, do not stir. After one minute, add onion, garlic and butter. Sauté until tender (approximately five minutes).
Add North Coast Brewing Old Rasputin and Worcestershire, let simmer for three minutes to cook out the alcohol. Stir in heavy cream and sour cream, bring to a simmer and remove from heat. Stir in Parmesan.
Serve over favorite egg noodles.
3234 Florida Ave S, Lakeland
Catering Oasis has been providing high-energy, genuine culture of hospitality, dominated by a thankful heart using old school performances to create a cheerful, grateful event to all of our clients since 2014. We grill steaks, poultry and seafood on-site over an oak wood fire.
Proteins go from Grill to Plate (863)-604-7721. Our storefront, Oasis Corner Market provides prepared home-style meals for those too busy to cook at home. Clients order ahead and pick up food at their convenience.
Recipe by Grant Piché
1 10.5 ounce can condensed French Onion soup
1½ lbs ground beef
½ cup dried bread crumbs
¼ teaspoon salt
1⁄8 teaspoon black pepper
1 tablespoon all-purpose flour
¼ cup ketchup
¼ cup water
1 tablespoon Worcestershire Sauce
½ teaspoon mustard powder
Combine beef, 1⁄3 cup of soup, bread crumbs, egg, salt and pepper. Shape into 5-ounce patties. In a large skillet over medium heat, brown both sides of patties and pour off excess grease. Blend flour and remaining soup until smooth. Add ketchup, water, Worcestershire and mustard powder. Pour over meat and cook for 20 minutes, stirring occasionally.
104 W Central Ave, Winter Haven
Dad’s grilled salmon and seasonal vegetables over quinoa by a couple of dads: Tony Floyd and Nando DC. Nando and Tony have known each other for 30+ years… over that time, they have concocted many versions of this dish. Their seafood and side specialty has morphed through the years based on where they were; from being broke in Europe, to how many mouths they had to feed and how much time there was to cook. When the two rad dads were modeling together in Milan, Italy; often it was canned salmon (that’s what they could afford) and veggies atop a mound of fresh homemade pasta which according to their agent: wasn’t the best for the model’s waistline. Then, back in FL & NY the BFF’s edited the recipe to feed their kids (9 between the two of them + 1 on the way). At that point, what was salmon often became (the easiest accessible catch of the day) with whatever they could find in the pantry like mac and cheese or anything with tomatoes in it. The kids loved their “dad’s special!” and campfire type stories that their old men told at the dinner table about traveling, the good old days and versions of this dish made over the years. “Dad’s special!” inevitably evolved and found its way to the grill. Like these two chefs, it has become seasoned and perfected. LOL This is simple, enjoyable to prepare and the team effortlessly grills poolside while drinking a cold beer & telling dad jokes.
fresh wild-caught salmon (ours came from Publix)
seasonal vegetables (pretty much anything you wish) but def. garlic, red and white onion, tomato, and some sort of squash (Winter Haven Farmers Market or Farmer Jack)
rosemary (a ton of it - our garden)
prepared organic quinoa (follow basic instructions on packaging)
beer (Grove Roots)
For Tony’s dressing:
splash of apple cider vinegar
a generous splash of extra virgin olive oil
juice from a lime
pinch of salt or more…
pinch of pepper
a couple of shakes of “Tony Chachere’s Bold Creole Seasoning”
Prepare quinoa beforehand, set aside. Wash and cut all your vegetables into about 1 to 2-inch pieces then, load them onto the skewers. (there is no method to this or rhyme or reason… just put everything on the skewers including peeled garlic cloves).
Place skewers on preheated grill, medium-high heat along with sprigs of rosemary. Turn the vegetable skewers every 10 minutes until you get grill marks. *Feel free to artistically shuffle the skewers around as you like & make sure to have a sip of a nice cold beer or glass of red wine every now and then. Once veggies are done, pull from the grill and set aside.
Toss on a slab of salmon, skin side up with salt and pepper (use high heat), then flip after 5 minutes. While salmon cooks (and it cooks fast), strip veggies from skewers into one big bowl and pull rosemary needles off of sprig, and sprinkle rosemary over vegetables. Mix all of Tony’s dressing ingredients together and pour over grilled vegetables & toss. (This is a Dad recipe and no measurements necessary!) Salmon should be done - pink and flakey (it will cook longer after taking it off the grill), pull from grill & let sit 5 minutes. Plate the salmon and vegetables over the quinoa. So easy. So good. So dad.
P.S. Some of the salmon skin may stick to the grill, no problem, let it crisp and you’ve got salmon chips, Nando loves them. N&T agree that Italian pasta was damn good so you can substitute the quinoa with that, if you want. What’s the worst that could happen? Develop a “DAD BOD?” Haha Happy Father’s Day!
Xo Sally Dc (Recipe Scribe), Nando & Tony
Follow us on Inst! @winnerhaven @studioavafilms
Dedicated to sustainable, locally-sourced products through relationships with local farmers and ranchers, Nutwood is Winter Haven’s premier farm to table restaurant. Owner and Michelin Star Chef Steven Rojas features seasonally changing brunch, lunch, and dinner menus with inventive, delicious fare.
Created by Chef Steven Rojas, owner of Nutwood
Serves 4 people
2 russet potatoes, approximately
11 ounces each
2.5–3.5 oz all–purpose flour
3 large egg yolks
12-quart stockpot, water at a simmer
sheet pan, lined with paper towels
For the baked potatoes: preheat the oven to 350°F. Pierce the potatoes with a fork to allow moisture to escape while baking. Pour a generous mound of salt onto the center of a baking sheet to stabilize the potatoes and set the potatoes on top. Bake for one hour and use a paring knife to test for doneness. They should be soft and completely cooked. Brush off the excess salt and begin the process for making gnocchi while the potatoes are still hot.
For the gnocchi: scoop the potato flesh out of its jacket while still hot and moist, and push through the ricer onto your working surface. Form a well with the riced potato, much as you would for pasta dough, and sprinkle with flour. Add the egg yolks, season with salt, and sprinkle with flour; then use the bench scraper to mix in the ingredients. Begin to form a ball of dough, working gently. Do not knead—this will activate the gluten and make gummy gnocchi.
The finished ball of dough should be soft to the touch and hold the imprint of your finger. Use your fingers, not your palms, to roll and stretch the dough out to a rope the diameter of your preference. Cut the roll into pieces the size that you would like your gnocchi to be, and then roll each piece into a ball.
Gently roll each ball onto the gnocchi paddle to form ovular-shaped gnocchi with ridges, letting each piece fall from the paddle onto the sheet pan. Season the simmering water with salt and add one gnocchi. Test for texture.
If the gnocchi falls apart, it may need a little more flour and working of the dough. If the gnocchi is heavy and dense, there is not much you can do other than make observations and use this information to prevent this from occurring in subsequent batches. As with any dumpling, the gnocchi will float to the top when done. Skim the gnocchi into an ice bath then drain on a paper towel-lined sheet pan. If you plan on freezing the gnocchi, transfer them to a parchment-lined sheet pan that has been lightly sprayed with vegetable oil. You can either serve your gnocchi right away, refrigerate and use within two days, or freeze and store in an airtight freezer bag for future use. You can serve with butter and parmesan cheese or your favorite tomato sauce.
132 Ave B SW, Winter Haven
FRENCH ONION BURGER
We pride ourselves on perfecting our brand and keeping almost all of our menu created daily in house. That’s where you can taste the love. There is a little for everyone on there as well with all of our sides being vegetarian, and our in house veggie patties being vegan. You won’t find the impossible burger here, just fresh vegetables chopped up and mixed with some pinto beans and seasoning. To add to that, we also offer gluten-free buns and can make any of our burger choices into a lettuce wrap as well. At any given time, if you’re lucky we will still have one of our special burgers available for you to try. They generally come tagged along with a cheeky title or a play on words. We are often getting requests to bring certain special burgers back because it was someone’s favorite, or they thought “that would never taste good on a burger,” and were pleasantly surprised. We run them until supplies are gone for said burger, and then they get sent to the vault! If you’re lucky we may bring it back out at some point. We think that’s what keeps our returning customers as such a captive audience. Folks are always wondering what that next special is going to be, and they know they need to act quickly if they are to get one before it’s gone. We currently have indoor seating at Davenport at a 25% capacity, as well as a handful of patio dining tables, and will be reopening full seating as soon as this whole coronavirus ordeal is in the clear. Be on the lookout for the food truck to be back rolling later this month as well. Now for the recipe, built by our special burger guru, Jacki Walston.
For the onions:
2 tablespoons butter
4 cups thinly sliced onions
½ tablespoons fresh thyme
½ cup merlot
4 cups beef stock
½ teaspoon pepper
½ teaspoon salt
For the onion dip:
½ cup mayonnaise
½ cup sour cream
1 onion soup packet
For the burgers:
2½ pounds ground beef (73/27)
8 hamburger buns
8 slices provolone
1 bag French’s crispy onion strips
For the onion dip, in a bowl combine mayonnaise, sour cream, and onion soup packet. Stir until mixed thoroughly. Chill for later.
In a stockpot or large frying pan, add 1 tablespoon butter and melt on medium heat. Add onions and allow them to begin breaking down, stirring occasionally. This takes about 10 - 15 minutes. Add in remaining butter and thyme, saute another 5 minutes. Then add the merlot and allow to saute while continuing stirring for another 5 minutes. Add in the salt, pepper, and beef stock. Continue to stir, and cook until most liquid is gone and onions are nice and caramelized. It should be about an hour for the whole process.
Now for the burgers. You can patty these while your onions are cooking. Patty out each burger into 5 ounces. We use a flat top griddle for ours, but if you don’t have one, a grill will work as well. We like our burgers at a med/well temp. Cook your burgers to your liking, but as they are cooking butter your top and bottom bun and give those a little time to toast to a golden brown. The toasted bun is the kicker I promise. As your burgers are nearing completion, top them with enough caramelized onions to cover the whole burger. Then top that with a slice of the provolone. As the cheese is melting into an oozy delight, give your top bun a generous swipe of that onion dip you have chilling in the fridge. Plate the finished patty onto your toasted bottom bun, top the patty with a handful of the crispy onion strips, and put the top bun on top of all that. Now sit down with your friends/family and reap the rewards of that masterpiece you just created.
113 Ambersweet Way, Davenport
278 Avenue A SW, Winter Haven
BURRITO BOWL PARTY
Vegetation is a Whole Food Plant-Based kitchen offering Lakeland meal delivery and pick up every Tuesday. Fresh menus are sent out via email weekly and orders can be placed online Thursday through Sunday. All of our meals are free of animal products (including dairy), gluten, and added oil. Find us online, on Instagram and Facebook at vegetationplantfood.com
We love making a big buffet full of burrito bowl fixings for our family or friends. When everyone pitches in, the elements come together quickly and we have plenty of leftovers for tacos, burritos, and more bowls for the rest of the week. Make all the elements or just the ones you have the time and energy for – either way, the bowls will be great!
Adapted from Minimalist Baker
For the quinoa “Meat:”
2 cups rinsed quinoa
2 cups vegetable broth
1½ cups water
1 cup of salsa
2 tablespoons nutritional yeast
4 teaspoons ground cumin
4 teaspoons ground chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground pepper
For the fajita veggies:
3 Bell Peppers (any colors)
2 Small Yellow or White Onions
Water, one tablespoon at a time add to the pan to prevent sticking as needed
For the pickled corn:
3 cups fresh corn kernels, sliced off the cobs
2 jalapeno peppers, halved lengthwise
1½ cups white vinegar
1 cup of water
2⁄3 cups of raw sugar
2 tablespoons salt
For the nacho cheeze sauce:
(From Nora Taylor noracooks.com)
2 cups raw cashews boil water, remove from heat and soak the cashews for 15 minutes
3 tablespoons lemon juice
4 cups water, divided
½ cup nutritional yeast
½ teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chili powder
2 teaspoons salt
2 teaspoons sriracha sauce
For the guacamole:
4 large avocados, pitted and chopped
1 lime, juiced
¼ cup or more to taste chopped red onion
¼ cup or more chopped fresh cilantro
salt and pepper to taste
Canned black or pinto or red kidney beans rinsed and drained
Red cabbage - sliced thinly
Store-bought pico from the refrigerated section or make your own by combining chopped tomatoes, white or red chopped onion, seeded & chopped jalapeno peppers, and cilantro
Store-bought vegan sour cream, such as Tofutti brand
Store-bought vegan cheeze shreds, such as Violife
For the quinoa “Meat:”
Heat a pan over medium heat, add the rinsed quinoa, and toast 5 minutes, stirring frequently. Add the veg broth and water and bring to a boil. Reduce heat to low and cover with a lid and simmer for 20 minutes or until the liquid is absorbed. Remove from heat and add the other ingredients.
For the fajita veggies:
Slice the peppers and onions into ¼ inch strips and saute over medium-high heat until the veggies are tender and golden.
For the pickled corn:
Put the corn and peppers into a bowl. In a small pot, combine vinegar, water, sugar, and salt. Bring to a boil. Pour the hot mixture over the corn and jalapenos. Best if refrigerated overnight but can be eaten about an hour after combining.
For the nacho cheeze sauce:
In a high-speed blender, combine the ingredients, using 3 cups of the water. Transfer the sauce to a saucepan and heat over medium heat, whisking constantly until it bubbles and thickens. Whisk in as much of the last cup of water as needed to attain the texture you like. If you need to warm up the cheeze again later, add a little water and gently heat it up on the stovetop.
FB & IG @vegetationplantfood
The Juice Box is a juice bar and vegetarian restaurant that opened in May of 2015 with the goal of providing healthy, whole & plant-based foods to its customers. It was born out of necessity when I found it difficult to eat out anywhere local for lack of dairy-free and organic options. We continue to cater to anyone looking for healthy options or to those who might follow an alternative diet, such as veganism, paleo & keto. We are not the first, but we are currently the only all-vegetarian brick & mortar restaurant in Lakeland. Although in the past 5 years, we have been thrilled to watch the shift as other local establishments are now offering options for those who enjoy plant-based meals. We can be followed on Facebook & Instagram @thejuiceboxlakeland or our website www.juiceboxcafe.com. A super simple family go-to meal we enjoy at home is Vegetarian Phillies. Even my meat-eating husband devours this!
By Megan Lewman
2 tablespoons high heat cooking oil
2 portobello mushrooms, sliced
½ medium onion, sliced
1 green pepper, sliced
2 cloves garlic, minced
2 tablespoons Braggs liquid aminos (or soy sauce)
2 tablespoons Worcestershire sauce (vegan version if you are vegan)
4 hoagie rolls
mozzarella cheese (I like to use Daiya or Violife vegan cheese)
salt & pepper to taste
Heat oil in a skillet over med-high heat. Add veggies and cook until soft. Add Braggs and Worcestershire and season with s&p. Remove from heat.
While it’s cooking, slice hoagie (butter if you choose) and throw in a toaster oven for a couple minutes. Top with veggies and cheese and return to toaster oven for a few minutes until cheese is melted. Voila! Super duper easy, delicious and make it vegan for zero cholesterol.
4295 Florida Ave S, Lakeland
GREEN CURRY MUSSELS
Cob & Pen is a gathering place for all to enjoy, experience, and educate themselves in the arts of craft beer, boutique wine, fine food, and keeping good company. We opened in late November of 2016 in the famed Tudor House in Lakeland, FL that was moved with much pomp and circumstance from Lake Hollingsworth to its current location as the entryway to the Dixieland Neighborhood on S. Florida Ave. We consider ourselves so fortunate to inhabit such an overwhelmingly charming and elegant space. Originally known for its extensive craft beer selection, the addition of Chef Jason Boniface (formerly of Red Door) has really begun to put us on the map for our food too. We’ve grown so much in the last year to the point where we can now offer a full bar with some amazing bourbons, tequilas, and craft cocktails. We’ve always loved the way that food and beverage brings all kinds of people together for great conversation and community. People love our atmosphere for just that reason. We have a very friendly and helpful staff, and an even better surrounding neighborhood. You can help us now by venturing out if you’re comfortable, calling in for pickup order, or utilizing local delivery companies like Bite Squad and GrubHub. We’re running at 25% capacity, and have plenty of well-spaced tables and chairs on our patio and lawn. We hope everyone is staying safe, and we hope to see you sooner than later and under far more comfortable circumstances. cobandpenlakeland.com / 863-937-8126 / @cob_and_pen
By Executive Chef Jason Boniface
This will be coming to the menu at Cob & Pen the summer of 2020
Prep time-15-20 mins
Cook time-10-15 mins
2 lbs mussels (cleaned and debearded)
For the green curry sauce:
1 stalk lemongrass, minced
1 green jalapeno
2 shallot, sliced
5 cloves garlic
2 thumb-sized pieces ginger, thinly sliced
1 cup chopped fresh cilantro leaves & stems
1 cup fresh Thai basil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 ounces fish sauce
2 teaspoons salt
2 ounces lime juice
2 teaspoons brown sugar
2 cans coconut milk (16 oz)
For the green curry sauce:
Combine all ingredients in a food processor until it’s a smooth sauce.
For the Green Curry Mussels:
Place curry in a large sauté pan and bring it to a simmer. Add mussels to the pan. Cover until mussels are all open. Serve with bread or naan for dipping.
1221 Florida Ave S, Lakeland
MY FAVORITE BLACK-EYED PEA SALAD
Robyn Wilson is a food entrepreneur based in Lakeland, FL. Her culinary background includes restaurant entrepreneurship, catering for the Vans Warped Tour, and most recently penning a cookbook with Farmer Will Crum of Crum Brothers Family Farm that includes recipes passed down from her Grandma Evelyn and some she learned while growing up in Hawaii. She and Crum work to distribute weekly CSA’s and provided a farm-to-table meal delivery service earlier this year. You can find Robyn and Farmer Will this Fall at the Winter Haven Farmers Market and can order their cookbook online at farmerwill.farm.
By Robyn Wilson
1½ cups dry black-eyed peas
1 bay leaf
2 cloves fresh garlic, minced
6 tablespoons extra virgin olive oil, more to taste
1 teaspoon whole grain mustard
1 small red bell pepper
1 small yellow bell pepper
½ red onion thinly sliced then soaked in water for 10 minutes with 1 teaspoon white vinegar then drained
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh Italian parsley
2 tablespoons white wine vinegar
½ cup crumbled feta cheese
salt and pepper to taste
Sort and rinse black-eyed peas, place them in a pot and cover with 3 inches of water. Throw in the bay leaf, bring to a boil then lower to a simmer for 30 minutes. Add a teaspoon of salt then simmer for 15-20 more minutes. Start tasting at 15 minutes. You want them nice and firm but not crunchy. Drain, then throw away the bay leaf and cool.
While the black-eyed peas are cooking, heat 2 tablespoons of olive oil in a skillet and add the bell pepper. Cook, stirring constantly for 3 minutes, then add the garlic and mustard. Cook for another couple minutes until the garlic is nice and fragrant. Remove from the heat and toss with the black-eyed peas. When cool, add the parsley, dill, onions, 4 tablespoons olive oil and salt and pepper to taste. If the salad is a little dry, add a bit more olive oil.
Right before serving, sprinkle with crumbled feta (you can omit this to make the salad vegan. It tastes really good either way). This salad keeps nicely for a couple of days in the fridge. This recipe is very potluck-friendly as it tastes great at room temperature.
A few simple tips to make it easier:
• I like to slice my onions using a Japanese Benriner mandoline. This gives me thin and even slices. Just be extra careful when using it, I’ve seen more than a few accidents. It is very easy to slice your fingers when using this tool. A steel cutting glove will keep your hand safe while slicing. You can find the mandoline and cutting glove on Amazon.
• I always use Diamond Crystal kosher salt to season my food. I swear by it. It’s not as fine as regular iodized and will give you more control when seasoning. I keep a little bowl in the kitchen and season pinch by pinch. To finish dishes, I use Maldon salt which gives a delicate crunch. You can find both on Amazon.
• Use a timer when cooking the black-eyed peas. This will keep you from overcooking and ending up with black-eyed pea mush.