April is a wonderful month to enjoy Fresh From Florida produce, with peak-season fruits and vegetables bringing vibrant flavor, color, and nutrition to your kitchen. From juicy strawberries and sweet blueberries to crisp cucumbers, tender zucchini, and farm-fresh tomatoes, April in Florida offers endless inspiration for easy, seasonal recipes. Whether you’re searching for healthy Florida recipes, farm-to-table meal ideas, or spring produce recipes, now is the perfect time to shop local and cook fresh. Embrace the taste of the season with simple dishes that highlight locally grown Florida produce, support local farmers, and make the most of what’s fresh in April.
Florida Blueberry BBQ Sauce
Ingredients
2 cups Florida blueberries
1 tablespoon Florida honey
¾ cup ketchup
½ cup cider vinegar
½ cup packed light brown sugar
1 tablespoon BBQ seasoning blend
½ cup water
Several dashes of Florida hot sauce, to taste
Sea salt and fresh black pepper, to taste
Preparation
Add all ingredients to a small sauce pot over medium-low heat. Cook ingredients for at least 30 to 45 minutes while stirring occasionally. Remove from heat and carefully puree sauce with a tabletop blender or immersion blender. Taste and adjust seasoning with salt, pepper and hot sauce. Keep BBQ sauce refrigerated until 30 minutes before use.
Fresh tip: This sauce pairs well with meat or seafood; try it with Garlic Roasted Florida Shrimp and Blueberry BBQ Sauce.
Marinated Florida Radish and Cucumber Salad
Ingredients
2 cups Florida mini pickling cucumbers, thinly sliced crosswise
2 cups Florida radishes, thinly sliced
1 teaspoon all-purpose Florida seasoning (such as Everglades)
2 tablespoons quality olive oil
2 lemons, juiced
4 to 6 garlic cloves, sliced thin
2 scallions or green onions, sliced
1 tablespoon fresh thyme, chopped fine
Preparation
In a large bowl, combine olive oil, lemon juice, garlic and seasoning blend. Add cucumbers, radishes, scallions and thyme. Stir to coat. Let ingredients marinate for at least 2 hours in a food-safe container with a lid in the refrigerator. Serve cold.
Florida Broccoli and Chicken Casserole
Ingredients
2 (6-ounce) Florida chicken breasts, diced
3 cups Florida broccoli florets, blanched
2 tablespoons unsalted butter
1 tablespoon of all-purpose seasoning
2 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
2 ½ cups shredded cheese (your favorite)
4 ounces cream cheese, softened
Dash of hot sauce
Squeeze of lemon juice
Sea salt and fresh ground pepper, to taste
Preparation
Preheat oven to 350 degrees.
Preheat large skillet over medium heat. Melt butter in skillet. Season chicken with all-purpose seasoning and cook for 2 to 3 minutes. Add broccoli and cook for another 2 minutes. Sprinkle with all-purpose flour and stir. Cook to mix. Slowly add in heavy cream and milk. Season with salt and pepper. Bring to a boil for 1 minute. Reduce to simmer and add 2 cups shredded cheese and cream cheese. Add hot sauce and lemon juice. Stir and pour into 8-inch square baking dish. Cover with tin foil and bake for 20 minutes. Uncover and add ½ cup of shredded cheese and bake an additional 10 minutes.
Florida Surf and Turf with Herb-Citrus Butter and Garlic Snap Beans
Ingredients
1 (6- to 8-ounce) Florida spiny lobster tail, cut in half lengthwise
1 (10- to 12-ounce) Florida beef tenderloin steak
1 tablespoon fresh herbs (rosemary, thyme, parsley), chopped fine
1 teaspoon all-purpose Florida seasoning (such as Everglades)
1 teaspoon olive or vegetable oil, for cooking
10-12 ounces Florida snap beans, snapped at stem
½ teaspoon fresh garlic, chopped fine
1 tablespoon Florida Herb-Citrus Butter, plus additional melted butter for dipping
½ lemon, squeezed
Sea salt and fresh ground pepper, to taste
Preparation
Preheat a medium-sized sauté pan over medium-high heat. Season all sides of the beef tenderloin with ¾ of the seasoning blend and half of the chopped herbs. Add the cooking oil to the preheated sauté pan. Carefully add the seasoned beef tenderloin to the preheated pan. Cook the tenderloin for 2 to 4 minutes on each side. When the desired doneness is reached, remove tenderloin from the pan, allow to rest and top with a pat of Florida Herb-Citrus Butter. The butter should start to melt over the cooked tenderloin, adding lots of flavors and serving as a sauce.
Season each half of the Florida lobster with the remaining seasoning blend and chopped herbs. Add the lobster tails facedown to the same preheated pan where the beef was cooked along with the fresh snap beans. Cook the lobster tail halves for about 3 to 4 minutes. Turn the lobster over and continue to cook until meat is just opaque in the center, about 3 minutes. The snap beans will be done cooking about the same time as the lobster, depending on desired crunchiness. Remove the lobster from the pan and let it rest. Season the snap beans with the fresh garlic and a squeeze of lemon juice. Squeeze more fresh lemon juice over the cooked lobster tails. Serve the Florida beef tenderloin and spiny lobster with the snap beans on a large plate to share. Serve with extra melted herb-citrus butter for dipping.
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