Recipes to Keep You Cozy and Inspired
When the weather cools down, Florida’s farms come alive with vibrant winter produce perfect for creating warm, seasonal dishes. From juicy citrus to crisp greens and hearty root vegetables, Fresh From Florida ingredients make it easy to cook meals that are both nutritious and bursting with local flavor. Winter favorites like strawberries, kale, broccoli, cabbage, sweet potatoes, and peppers give home cooks endless possibilities for healthy, comforting recipes.
Whether you’re planning a holiday meal or simply looking to add more local produce to your table, winter is the ideal time to enjoy Florida-grown freshness. Try roasted sweet potato bowls, bright citrus salads, strawberry desserts, or creamy vegetable soups—each one highlighting the rich flavors of Florida’s winter harvest. By choosing Fresh From Florida ingredients, you’re not only elevating your recipes, but you’re also supporting local farmers and keeping your kitchen seasonal, sustainable, and delicious.
Roasted Florida Strawberries and Creamy Feta Dip
Ingredients
1 pound Florida strawberries, rinsed and stems removed
1 tablespoon Florida honey
1 tablespoon balsamic vinegar
1 ½ cups feta cheese
½ cup plain Greek yogurt
¼ cup (plus 2 tablespoons) olive oil, divided
1 teaspoon lemon zest
½ lemon, juiced
½ cup fresh basil leaves, torn
Sea salt and fresh ground pepper, to taste
Preparation
Preheat the oven to 350 degrees. Cut each strawberry into halves or quarters, depending on size. Add strawberries evenly to a 9×9-inch baking dish. Drizzle strawberries with balsamic vinegar and 2 tablespoons of olive oil. Season with sea salt and fresh ground pepper, to taste. Roast the strawberries for about 25 minutes, until softened and slightly caramelized. Remove the roasted strawberries from the oven and let cool slightly.
In a food processor, combine the feta, yogurt, lemon zest and lemon juice. Process the ingredients while slowly drizzling in ¼ cup of olive oil, until smooth and creamy. Adjust seasoning with salt and pepper, to taste.
To serve, spread the feta dip onto the bottom of a shallow bowl or rimmed plate. Spoon roasted strawberries alongside the feta dip and garnish with fresh basil. Serve slightly chilled or at room temperature with crostini or crackers.
Florida Orange-Cinnamon Cider
Ingredients
3 cups Florida orange juice
2 Florida oranges, sliced thin
2 tablespoons Florida orange blossom honey
1 lemon, sliced thin
3 cups apple cider
3-5 sticks cinnamon
8 whole cloves
Preparation
Heat orange juice, apple cider, orange slices, lemon slices, cinnamon sticks and cloves to boiling; reduce heat. Cover and simmer 5 minutes. Remove cloves and cinnamon sticks. Stir in honey and serve warm (with a cinnamon stick for stirring, if desired).
Roasted Florida Vegetable Ratatouille
Ingredients
1 Florida eggplant, diced large
1 Florida zucchini, diced large
1 Florida yellow squash, diced large
1 pint Florida cherry tomatoes
3 cloves garlic, minced
4-6 leaves basil, torn
3 tablespoons olive oil
Sea salt and fresh ground pepper, to taste
Preparation
Preheat oven to 425 degrees. Add the cherry tomatoes, 1 tablespoon olive oil, and salt and pepper to a baking pan, mix to coat and set aside. In a separate baking pan, add all the remaining ingredients, 1 to 2 tablespoons of olive oil, and salt and pepper. Do not add basil. Place both pans in the oven for about 15 minutes, or until desired tenderness. Remove the pans and combine ingredients into 1 bowl. Add torn basil leaves. Serve as a side or as an entrée over brown rice.
Roasted Florida Corn and Tomato Salad
Ingredients
2 heads Florida romaine lettuce, leaves left whole
2 ears Florida sweet corn
2 Florida tomatoes, diced small
1 lemon, juiced
¼ cup whole milk (or low-fat milk)
1 cup plain Greek yogurt
2 tablespoons fresh herbs (such as thyme, rosemary, parsley and/or dill)
1 garlic clove
1 teaspoon all-purpose seasoning (your favorite)
Sea salt and fresh ground pepper, to taste
Preparation
Preheat a large cast iron skillet to medium heat. Place corn in dry pan and roast for 8 to 10 minutes, turning several times to char all sides. Remove from heat, cool, then remove from cob.
Prepare dressing by adding milk, yogurt, fresh herbs, garlic, lemon juice, all-purpose seasoning, salt and pepper to a blender. Blend thoroughly and set aside (or store in refrigerator) until ready to use.
Assemble salad by placing 2 to 3 romaine leaves on plate followed by ¼ cup roasted corn and 2 to 3 tablespoons diced tomatoes. Drizzle with dressing and serve immediately.
Fresh tip: feel free to replace the romaine leaves with Florida spinach or arugula!
Find all of these recipes and much more on the Fresh From Florida website!
