Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.
Lemongrass Beef with Avocado

Lemongrass Beef with Avocado

Lemongrass Beef with Avocado (Recipe and photo courtesy of The Beef Checkoff)

Lemongrass Beef with Avocado (Recipe and photo courtesy of The Beef Checkoff)

Lemongrass Beef with Avocado is a recipe developed by The Beef Checkoff, a promotion board for U.S. ranchers. I sourced the recipe from the California Avocado Commission’s website. The dish has many components found in Florida farm harvests as well.

Lemongrass Beef with Avocado
Yield: 4 servings

1/2 cup low-fat sesame-ginger salad dressing, divided
2 tablespoons refrigerated fresh lemongrass paste
2 tablespoons bottled Korean sweet sesame red chili sauce
1 pound beef flank steak
3 teaspoons garlic-flavored olive oil, divided
1 1/2 cups sweet mini peppers (orange, yellow, red) cut into 3/4-inch pieces
2 ripe California Hass avocados, peeled and cut into 1/2-inch cubes (see note)
1 cup coarsely chopped Italian parsley

1. Combine the dressing, lemongrass paste, and red chili sauce in small bowl.
2. Cut the beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Place the beef and 1/2 cup of the dressing mixture in medium bowl; mix well.
3. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until hot. Add half of the beef; stir-fry 1 to 2 minutes or until the outside surface of the beef is no longer pink. Remove meat from skillet. Repeat procedure with 1 teaspoon oil and the remaining beef. Remove meat from skillet; keep warm.
4. Meanwhile, heat the remaining oil in the same skillet over medium-high heat until hot. Add the peppers; stir-fry 2 minutes or until crisp-tender, stirring frequently.
5. Combine the cooked beef, peppers, cubed avocado, parsley, and remaining dressing mixture in large bowl; mix lightly but thoroughly. (Be careful not to mash the avocado cubes.)
Recipe notes: You can substitute one large Florida avocado for the smaller California Hass avocadoes. Look for tubes of lemongrass paste in the produce section of most major supermarkets, gourmet stores, or Asian markets.
SOURCE: The Beef Checkoff and the California Avocado Commission

Rosemary Vegetables with Peanuts and Pomegranates

Rosemary Vegetables with Peanuts and Pomegranates

Rosemary Vegetables with Peanuts and Pomegranates (Photo courtesy National Peanut Board)

Rosemary Vegetables with Peanuts and Pomegranates (Photo courtesy National Peanut Board)

Rosemary Vegetables with Peanuts and Pomegranates was created by registered dietitian Caroline Young Bearden for the National Peanut Board. The USDA classifies peanuts and peanut butter in the nuts and seeds category, but botanically, peanuts are legumes. Although peanuts come in many varieties, there are four basic types grown in the United States: Runner, Spanish, Valencia, and Virginia. Runners are mainly grown in Alabama, Florida and Georgia, and over half of the Runners grown in the United States are used to make peanut butter. Spanish, grown mostly in Oklahoma and Texas, are primarily used to make candies and peanut oil. Valencia are mainly grown in New Mexico and are the sweetest of the four types. Virginia, grown in Virginia, North Carolina and South Carolina, are mainly roasted and sold in and out of the shell.

Rosemary Vegetables with Peanuts and Pomegranates
Yield: 8 to 10 servings

1 cup butternut squash cubes
2 1/2 tablespoons olive oil, divided
1 medium yellow onion, roughly chopped
1 pound Brussels sprouts, trimmed and cut into halves
2 parsnips, roughly chopped
1 large carrot, cut into pieces on the diagonal
4 garlic cloves, or to taste
Coarse sea salt to taste
Freshly ground black pepper to taste
4 to 5 rosemary sprigs, leaves stripped and chopped
1/2 cup pomegranate arils (seeds)
1/2 cup chopped peanuts

1. Heat oven to 400F.
2. Microwave the butternut squash on high for 1 to 2 minutes. Toss in 1/2 tablespoon olive oil.
3. Place all of the vegetables and garlic on a foil-lined, rimmed baking sheet. Drizzle with remaining olive oil and toss to coat. Season with pepper, salt and rosemary, tossing to coat again.
3. Roast in the oven for 10 to 15 minutes. Rotate vegetables on pan with spoon. Continue roasting for another 10 to 15 minutes. Add peanuts and pomegranate arils, and mix well. Roast for an additional 5 to 10 minutes, until vegetables brown.
SOURCE: Adapted from the National Peanut Board

Celery Sriracha Salsa

Celery Sriracha Salsa

Celery Sriracha Salsa (Photo courtesy Dandy produce and Duda Farm Fresh Foods)

Celery Sriracha Salsa (Photo courtesy Dandy produce and Duda Farm Fresh Foods)

Celery Sriracha Salsa from Duda Farm Fresh Foods is great with chips, drizzled over tacos, or roasted vegetables and meats. I like it with scrambled eggs.  If using the salsa after storing, taste to adjust the heat with additional sriracha hot sauce. The juice from the diced tomatoes can dilute the intensity.

Celery Sriracha Salsa
Yield: 3 cups

3 stalks Dandy celery, small diced
2 large tomatoes, small diced
2 tomatillos, peeled, washed and diced
1/2 red onion, small diced
1/2 cup freshly minced cilantro
1 tablespoon fresh lime juice
1 teaspoon sriracha hot sauce or to taste

1. Combine all ingredients in glass or nonreactive bowl.
2. Store, covered, in the refrigerator.
SOURCE: Dandy produce and Duda Farm Fresh Foods

Morning Mix recipe: Steaks with Citrus Salsa

Morning Mix recipe: Steaks with Citrus Salsa

Steaks with Citrus Salsa (Photo courtesy Florida Department of Citrus)

Steaks with Citrus Salsa (Photo courtesy Florida Department of Citrus)

Steaks with Citrus Salsa from the Florida Department of Citrus is my Morning Mix recipe of the week. This dish is Florida agriculture on a plate. Oranges, grapefruit, fresh peppers, and cilantro combine with beef to create a wonderful weekend meal. Use the leftovers for quick fajitas or taco fixings. Look for more recipes curated exclusively for WOMX Mix 105.1 at the station’s website.

Steaks with Citrus Salsa
Yield: 6 servings

2 cups fresh orange juice
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
6 (12 to 16-ounce) bone-in rib-eye steaks
2 red bell peppers
2 yellow bell peppers
4 Anaheim chilies
2 poblano chilies
3/4 cup orange segments, seeded
1/2 cup grapefruit segments, seeded
1 red onion, chopped
1/2 cup freshly chopped cilantro
3 tablespoons fresh lime juice
3 tablespoons olive oil
1 teaspoon fresh orange zest
Coarse salt and freshly ground pepper to taste

1. Combine the orange juice, Worcestershire sauce, and chili powder in a bowl. Place the steaks in a baking dish, then pour the orange juice mixture over the steaks and marinate in the refrigerator for 30 minutes to 3 hours.
2. Preheat the grill to medium-high and place the red and yellow peppers and Anaheim and poblano chilies on the grill, grilling until charred on all sides. Remove the peppers and chilies to a bowl and cover with plastic wrap for 5 minutes. Remove the charred skin and all seeds from the pepper and chilies and then coarsely chop.
3. In a bowl, combine the chopped pepper, chilies, orange segments, grapefruit segments, onion, cilantro, lime juice, olive oil, and orange zest. Mix well to create a salsa; set aside.
4. Season the rib-eye steaks with salt and pepper to taste. Grill the steaks over high heat to desired doneness. Remove the steaks from the grill and let them stand for 3 to 4 minutes. Serve the steaks with the salsa on top.
SOURCE: Adapted from The Florida Department of Citrus

Italian Bacon and Tomato Risotto

Italian Bacon and Tomato Risotto

Italian Bacon and Tomato Risotto (Photo courtesy KraftRecipes.com, Kraft Foods, and the H.J. Heinz Co. brands )

Italian Bacon and Tomato Risotto (Photo courtesy KraftRecipes.com, Kraft Foods, and the
H.J. Heinz Co. brands )

Italian Bacon and Tomato Risotto from KraftRecipes.com creates a quick and satisfying meal or side without the traditional technique of making risotto. It is a great way to get the most out of Florida’s tomato crop. Like the sunny Mediterranean region, Florida has the warm temperatures necessary for cultivating tomatoes, according to the Florida Tomato Committee. The state’s tomato industry is believed to have started in the 1870s. Today, Florida is the nation’s largest producer of fresh tomatoes. With almost every Southern county in the state cultivating tomatoes, Florida produces virtually all the fresh-market, field-grown tomatoes in the United States from October through June each year, and accounts for about 50 percent of all fresh tomatoes produced domestically.

Italian Bacon and Tomato Risotto
Yield: 4 servings, 1 1/3 cups each

8 slices thick-cut bacon, chopped
1 medium sweet onion, chopped
1 clove garlic, minced
2 cups instant white rice, uncooked
1 cup halved cherry or grape tomatoes
1 (14 1/2-ounce) can low-sodium chicken broth
1 cup 2 percent milk
2 teaspoons freshly chopped Italian flat-leaf parsley, plus additional for garnish
Coarse salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese, divided

1. Saute the bacon, onions, and garlic in a large, deep skillet on medium heat until the bacon is crisp and the onions are translucent and beginning to brown, about 5-10 minutes, stirring occasionally. Drain pan.
2. Stir in the rice, tomatoes, broth, milk, and parsley. Season with salt and pepper to taste. Bring the mixture to a boil. Simmer on low heat for 5 minutes, or until rice is tender and cooked.
3. Stir in 3 tablespoons of the Parmesan cheese. Remove the pan from heat. Let stand, covered, for about 5 minutes. Sprinkle top with the remaining cheese and additional chopped parsley. Serve immediately.
Recipe notes: I like to stir in toasted pine nuts or walnut pieces for added flavor and texture. Add a lightly dressed fresh green salad on the side.
SOURCE: Adapted from KraftRecipes.com

Chicken Vegetable and Red Lentil Stew

Chicken Vegetable and Red Lentil Stew

Chicken Vegetable and Red Lentil Stew (Photo courtesy National Chicken Council and ChickenRoost.com)

Chicken Vegetable and Red Lentil Stew (Photo courtesy National Chicken Council and ChickenRoost.com)

Chicken Vegetable and Red Lentil Stew is a hearty one bowl winter meal. Green beans or asparagus tips can be added to the mix as well. The recipe was developed for the National Chicken Council and ChickenRoost.com.

Chicken Vegetable and Red Lentil Stew
Yield: 6 servings

1 1/2 pounds chicken thigh meat, boneless and skinless, cut into 1-inch cubes
2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 tablespoon freshly minced ginger
1 medium sweet onion, chopped
1 teaspoon cumin
1/2 teaspoon dried mustard
1/2 teaspoon dried coriander
1/4 teaspoon cinnamon
1 tablespoon brown sugar
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes
2 carrots, peeled and cut into 1/2-inch rounds
2 small potatoes, peeled and diced
1 small sweet potato, peeled and diced
1 cup red lentils
1 (12-ounce) bag spinach, cleaned and chopped
2 tablespoons freshly chopped cilantro, plus additional for garnish
6 tablespoons plain yogurt or sour cream

1. In a stock pot, heat oil on medium. Add chicken and seasi with salt and cayenne pepper. Saute for 2 to 3 minutes, stirring occasionally to brown all sides of meat.
2. Add garlic, ginger, and onion. Saute for another 2 to 3 minutes. Add dried spices (cumin, mustard, coriander, and cinnamon) and brown sugar and stir until well combined.
3. Add broth and tomatoes with juice; bring mixture to a boil. Add the carrots and potatoes. Return mixture to a boil, reduce heat and cook for 10 minutes. Add lentils, cover, and simmer for an additional 20 minutes.
4. Using a fork, check to be sure vegetables are soft. When soft, add chopped spinach, stirring to combine just until spinach is wilted. Add the 2 tablespoons of freshly chopped cilantro.
5. Serve in soup bowls garnished with a dollop of yogurt or sour cream and topped with additional chopped cilantro to taste.