CAFE ZUPPINA’S TOMATO BASIL SOUP
Café Zuppina was founded by owners Berna & Erkan Nar in 2010. Turkish immigrants that created their restaurant with the goal of bringing their cultures healthy, Mediterranean food to Lakeland. The restaurant is known for its cozy atmosphere and fresh ingredients. Berna created the menu with a focus on healthy recipes passed down by her mother. Almost every dish comes with a rich and flavorful veggie mix that will make anyone eat their greens. People love Café Zuppina, because it feels like Berna is cooking straight out of her home kitchen. This is exemplified by how the owners shop locally every single day. They stock their fridges with fresh, organic products just like you would use at home.
The recipe that Berna is giving is her tomato basil soup. She chose this recipe because it is a staple dish for home cooking and is very easy to follow along. It can be made up quickly for a healthy snack or served next to a sophisticated dinner. This soup is not found in the restaurant, however, she sometimes makes it and sells in her market that is found next door.
Total Prep & Cook Time: 35 Minutes
2 cups tomato sauce
2 cups water or chicken broth
½ cup parsley
1 small grated garlic clove
1 tablespoon garlic powder
1 tablespoon flour
1 tablespoon butter or 2 tbsp olive oil
1 teaspoon basil pesto
salt & pepper
Grate the tomatoes or puree the tomatoes in a blender. Warm olive oil in a large soup pot to medium heat. Add the tomatoes and cook for 3 minutes.
In another pan, mix water or chicken broth with the flour. Add the mixture to the tomatoes. Add basil pesto and garlic powder. After 3 minutes, add the tomato sauce and cook for 10 minutes. Add salt and pepper to flavor, then add parsley. Serve hot with croutons or cheese as a topping.
4417 Florida Ave S, Lakeland
HARRY’S OLD PLACE HEAVENLY SAUCE
Harry’s Old Place has been serving the largest selection of fresh fish in Central Florida since 1992. We are your local spot for the best seafood around. We have a full liquor bar, hand-cut steaks, and patio seating overlooking Lake Ned. This is a great sauce that we have been making here for decades. We bake it on top of fish, scallops, and use it as a sauce for our seafood mac n cheese.
1 cup sour cream
¼ cup mayo
½ cup grated parmesan cheese
dash cayenne pepper
pinch granulated garlic
pinch granulated onion
dash white pepper
juice from ½ of a lime
Mix all ingredients together and chill.
When cooking fish, take it off the heat, just before it is done, and add sauce to top. Place in oven on the broil setting until sauce begins to brown. This can also be heated up and placed on seafood after cooking or as a sauce for pasta.
3751 Cypress Gardens Rd, Winter Haven
FB: Harry’s Old Place
CHEF MATT’S SECRET BBQ DRY RUB RECIPE
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.
4 tablespoons brown sugar
4 tablespoons granulated sugar
2 tablespoons salt
2 tablespoons pepper
2 tablespoons dark chili powder
2 tablespoons paprika
1 tablespoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon celery salt
1 teaspoon garlic powder
1 teaspoon onion powder
Mix all ingredients together and rub generously on chicken or pork, preferably. This dry rub also is great on grilled vegetables. If you are missing 1-2 of the more obscure ingredients, do not worry, the rub will still taste good. You can store any unused rub in a glass jar.
1151 Tower Blvd, Lake Wales
FB: The Blue Palmetto Cafe
LOADED POTATO SALAD
We bought our first business, an ice cream and sandwich shop, in the fall of 2007 in the quaint little Cocoa Village. We loved it but outgrew it after a couple of years. We sold it and bought a breakfast and lunch diner further down the road. After running that for a couple of years, we were approached by a regular customer about leasing a large vacant property a few miles away in Cocoa Beach. We ran that successfully as a steakhouse for 4 years. We were presented with a business opportunity in Maine and after much thought and a family vote, decided to sell off everything and make the journey to New England. We found a perfect little spot in York Beach, Maine. The only issue being that this particular location was seasonal, opened only from Memorial Day to Labor Day. We ventured forward but this time we came up with an unusual concept. We decided to bring Southern barbecue and combine it with fresh local seafood dubbing it, Gaskins Barbecue & Lobster. For the last 4 years, we’ve been going to New England for the summer to run our small “mom and pop.” Oddly enough, 1400 miles away from our hometown, several of our customers actually have a home right here in Central Florida. Our concept works very well in Maine, so we searched the last 3 years for a second location. As fate would have it, the very day we got back from the end of our season, we found one. Winter Haven has embraced our mix of the north and the south. What sets us apart from other restaurants, is the type of food we serve. Authentic New England seafood and Southern barbecue. My favorite dish is the smoked lobster roll. A smokey twist on a classic dish paired with a chipotle aioli.
Serves about 6-8
Time about 35 minutes
6 russet or red potatoes (skin on) sliced
1 small pack of bacon
stalk of scallions
1 cup sour cream
½ cup mayo
1 teaspoon salt and pepper
Boil potatoes and cook bacon.
Cool potatoes a little but leave slightly warm. Combine all ingredients. You can add cheese to make it even better. Refrigerate.
600 Cypress Gardens Blvd, Winter Haven
SWINE CANDY BY CRAVE & COPPER
Crave & Copper is in downtown Auburndale and scheduled to re-open this summer. We are focused on creating a community destination with exceptional food and beverage through passion and purpose in every detail of the guest experience. Our culinary team is lead by Chef Matt Oakley who gained much of his culinary knowledge on Nantucket, MA, a mecca of exceptional food and talent. Our front of the house is led by another prior Chef, Justin Leo, who has led many restaurants to success through his creative ideas and exceptional leadership. Crave & Copper is an extension of The Florida Brewery and together we are all one family that loves our community and cannot wait to re-open! Until we re-open, Crave & Copper has a mobile kitchen located in front of The Florida Brewery serving some of the favorite restaurant staples along with cold crowlers to-go. Follow us on Facebook and Instagram @CraveandCopper
1 hour – serves many depending on the use
1 package bacon
1 cup brown sugar
1 cup granulated sugar
1 tablespoon black pepper
1 tablespoon chipotle powder
1 tablespoon Chinese 5 spice
1 tablespoon cayenne
Preheat oven to 250 degrees. Mix all dry ingredients well. Coat bacon on both sides liberally. Place bacon on a lightly sprayed or oiled cooking rack on a baking pan (for easy cleanup place foil on the bottom of the baking pan). Cook bacon for about 20 minutes in the 250-degree oven. Flip bacon over gently and cook for another 15-20 minutes or until the bacon has rendered and is crisp. Immediately after cooking remove from the baking rack and place a single layer on parchment paper to cool. Set aside for other use or eat immediately.
SCLT (Swine Candy, Lettuce, and Tomato)
As a stand-alone snack
Chop it up and top your salad with it
Top your favorite beer cheeseburger from Crave & Copper
Re-opening summer of 2020
117 E Lake Ave, Auburndale
Jimbo’s Pit Bar-B-Q has been a Lakeland favorite stop for finger-licking barbecue since 1964. They offer timeless barbecue standards including chopped pork, ribs, bar b-q beef, ham, chicken, and more along with Southern side dish staples. Don’t forget a slice of warm apple pie with a side of cider sauce! This recipe sent by Jimbo’s owner Traci Lehman Hughes is a family recipe going back over 25 years, enjoy!
1 can cream corn
1 can whole kernel corn
1½ sticks butter
8 ounces sour cream
1 box Jiffy corn muffin mix
1 teaspoon sugar
Heat oven to 350. Mix all ingredients together, put in a greased casserole dish or a 9x13 pan. Bake 40-45 minutes.
1215 E Memorial Blvd, Lakeland
FB: Jimbo’s Pit Bar-B-Q
SWEET POTATO SOUFFLÉ
Fred’s Market Restaurant is family owned and operated since 1954. Your favorite comfort foods are served daily with a side of southern hospitality. Located in Plant City, Lakeland and Riverview, our dining room is currently open following the state’s guidelines, curbside pickup is available and DoorDash delivery. Recipe created by the Johnson Family.
For the filling:
5 pounds cooked, cooled and peeled sweet potatoes
½ cup margarine (liquid)
½ cups brown sugar
¼ cup evaporated milk
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup sugar
½ cup self-rising flour
For the topping:
1 pound brown sugar
2 cups self-rising flour
2 cups pecan pieces
1 cup margarine (liquid)
Place all ingredients except sweet potatoes in a mixing bowl. Mix thoroughly (use a rubber spatula to ensure all ingredients are incorporated).
In a separate bowl, mash up cooked and peeled sweet potatoes (by hand or electric mixer on low speed).
Add the contents of the first bowl to the mashed sweet potatoes, mix thoroughly.
For the topping, combine brown sugar, flour and pecan pieces in mixing bowl. Slowly add liquid margarine while mixing. Once all margarine is added, ensure all ingredients have been evenly distributed. Preheat oven to 375 degrees. Transfer filling into a greased 9x13 baking pan, spread topping evenly on top of filling. Bake uncovered for 25-35 minutes on the center rack or until it reaches an internal temperature of 165 degrees. The topping should be browned lightly and crisp.
2120 Harden Blvd, Lakeland
1401 W Dr Martin Luther King Jr Blvd, Plant City
TOMATO SAUSAGE TORTELLINI SOUP
Nooch’s Deli and Catering is an Italian-American, New York-style deli that specializes in delicious, oversized sandwiches. At Nooch’s, each sandwich is hand-sliced with Boar’s Head meats and cheeses. We genuinely appreciate our customers and attempt to fulfill his/her wishes.
Nooch’s Deli was founded in September 2016 from a native New Yorker trying to bring “home” to Winter Haven, an authentic deli. Our deli provides a blend of all the things New York and Florida has in common: from pastrami, Jewish rye breads, pickles, swiss cheese to the Cubano. We want to provide a sense of community for the snowbirds and the locals alike. Nooch’s Deli has been Winter Haven’s secret up until the pandemic, which attracted many people from other communities who were in search of delicious food. Nooch’s Deli also provides a variety of fresh salads, handcrafted soups, and take-and-go dinners. People may follow Nooch’s Deli on Facebook to receive daily specials or they can be found on Instagram @noochsdeli
1 medium onion diced
3 garlic cloves, minced
1 teaspoon olive oil
1 sprig fresh rosemary chopped
3½ cups diced tomatoes
1 cup tomato sauce
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon oregano
¼ teaspoon basil
4 cups chicken stock
½ cups heavy cream
20 ounces cheese tortellini
½ cup parmesan cheese
8 ounces ground sausage, browned
10 ounces fresh spinach
Place olive oil, onions, sausage and garlic in an 8-quart soup pot. Sautee vegetables and brown sausage together over medium heat. Add in diced tomato, tomato sauce, basil, oregano, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
Add cheese tortellini into the soup and cook for 12-15 minutes or until tortellini are tender and cooked through.
Stir in parmesan cheese and spinach. Allow spinach to cook.
Serve and garnish with fresh shredded parmesan cheese and fresh basil..
5999 Dundee Rd #450, Winter Haven
WARM PARMESAN CRAB DIP
One of Winter Haven’s most recognized landmark restaurants, Harborside, is situated grandly against the shores of Lake Shipp with its unmistakable red letters inviting hungry passersby to enjoy a meal on the water. Polk County’s premier waterfront restaurant features fresh and fried seafood, steaks, pasta, handhelds, and more.
This dish is usually served with snow crab at Harborside but goes well with normal pasteurized lump crab. This is a popular special and we always sell it out when we put it on the chalkboard. This is a simple, but different dip that will have your guests impressed. The crab can be costly but you need to be sure you do not use canned claw meat.
Chef Jonathan Rush
Prep time 10 minutes
2 cups Parmesan Cheese - Ground
½ cup diced red onion
2 cups Mayonnaise - Hellmann’s
½ cup frozen chopped spinach thawed
1 pound Crab (Snow or Blue)
Preheat oven to 350 degrees. In a large bowl combine all the ingredients, carefully hand mix being sure to fully incorporate all of the ingredients.
Place into shallow baking dish so that the dip is at least 1-inch thick. Heat for 10 minutes.
Serve with any fresh crusty bread or lightly toasted, sliced Cuban bread.
2435 7th St SW, Winter Haven
Open 7 days a week at 11:30 a.m.
We are a family-owned and operated small local restaurant since October 27th, 2018. The family here at Philly Steak & Wings Lakeland would love to thank all our local customers for not only supporting us, but all our local mom & pop businesses, especially through these very challenging times. We thank you from the bottom of our hearts. Supporting each other and taking the necessary precautions will keep this community strong. We can do it, Lakeland! By supporting local you’re not only helping our business, but also our employees stay afloat. Thank you for all the love and support! We apologize for any inconvenience with all changes! All our staff members are in good health. Our customer’s health and safety is very important to us, as well as the health and safety of our staff! Without YOU... there would be no US!!!
ABC soup sounds like it contains alphabets inside the soup right? But no, you won’t find any letters in the soup. One reason may be because making it is as easy as ABC – just dump everything in a pot and cook together! Another reason could be because it contains vitamins from the vegetables in this soup; vitamin A (carrots), vitamin B (potatoes) and vitamin C (tomatoes). This is easily one of the soups that I cook most often at home as the ingredients are almost always available in my kitchen. Feel free to switch ingredients to your liking. My kids like potatoes, I put one extra potato every time!
By Shuiqing Cindy Liu
1 potato, chopped
1 carrot, diced
1 tomato, chopped
½ onion, diced
1 corn, cut off cob
1⁄3 celery stalk, diced
half pound pork ribs
one or 2 slices ginger
Chop ribs and boil in water. The scum and dirt and everything gross will float, just remove with spoon. Rinse and place in a new pot of clean water. Cook the ribs in a pan with water on a slow heat for about 1 hour.
Chop vegetables and add to pot, cook slowly for about 1 ½ more hours! Add salt to taste.
ABC soup is suitable for both adults and children. Most kids who don’t like veggies will like this soup. It could also be easily turned into a vegetarian soup by omitting the meat. Vegetables can increase using peppers, cabbage and other vitamin C-rich ingredients!
4963 US Hwy 98 N, Lakeland