Guess who’s cooking, Palm Beachers? You are! We foraged through our lush farmers markets, tipped the lid open on many local specialty stores and even tapped the masterful minds of some of our haute restaurant chefs. Move over simple lettuces, beans and corn. Make way for the fancier likes of artichokes, yellowtail snapper, creamy burrata and more. With our guide to cooking the year’s trendiest ingredients, you’ll get to fill a culinary satchel and don that fashionable apron. Bravo, top chef! It’s your turn to heat up the kitchen.
This lively green steps forward in a deep, jewel-like color. More stem than leaf, this member of the mustard clan takes a front seat year-round and layers quite nicely with roasted beets, figs, sweet tomatoes, and goat or blue cheese. Bright, peppery arugula plays deliciously with the citrus blood orange and sun-kissed papaya.
This succulent fruit reigns high in unsaturated fat, but half of an eight-ounce avocado is only 138 calories. The quick-to-brown fruit doesn’t take to cooking longer than a few minutes. Served raw, this runway hit proudly strikes a pose fanned out in a composed salad. When mashed, any guac will rock! Jazz up your guac by adding Florida pink shrimp seasoned by ancho chili powder. Delicioso.
The peculiar, petal-shaped artichoke was prized by ancient Romans “as the food of the nobility.” No surprise with this illustrious flower bud of a large thistle-family plant. The jumbo, heavier ones love to be stuffed and just steal the show when char-grilled to buttery perfection. This healthy, go-to veggie can be a devil to clean but worth the fight. Try that nimble hand at this beef carpaccio recipe featuring baby artichokes.
This dark red or yellow, round root vegetable with leafy green tops offers a candy-like sweetness when roasted. Always reach for firm beets with smooth skin. The small-to-medium ones make for a better, tender choice. But remove any greens from the bulb as they leach moisture and can cause loss of nutrients. Leave about a one-inch stem when preparing. This worthy veggie takes to the heat when slowly cooked in risotto. Put your prowess to the test with this flavorful salad recipe.
This American nut gives way to the most silky-smooth craft beer, touted in Tequesta Brewing Company as “Walnut Stout.” Surprisingly, the Missouri black walnut’s strong, slightly bitter taste turns to toasted perfection when roasted. Mixed in a bread stuffing or tossed in salad is a must try but roasted and blended with beer aged for 13 days is memorably better. Served alongside grilled or smoked meats – finished off with a hint of chocolate – ah, perfection!
It’s hard to believe this soft, sinfully-good, cow’s-milk cheese originated from an Italian cheesemaker’s scraps of mozzarella. Fresh curd gets dipped into hot whey, then stretched and kneaded. The rest of its mozzarella-and-cream-making-mystery is a bit fuzzy but one thing’s for sure: creamy burrata, meaning “buttered” in Italian, is heavenly. This artisanal cheese will spin you into culinary orbit with the sweet likes of an heirloom tomato and a pretty, ripe peach. Just tickle your fancy with this burrata recipe, on left. You can also search for Master Cheesemaker Vito Volpe’s “Mozzarita” label at many of our farmers markets or at Whole Foods Market.
DORADO OR DOLPHINFISH (MAHI-MAHI)
Dorado or dolphinfish, our beloved mahi-mahi – whose name means “strong-strong” in Hawaiian – has captured the heart and soul of Palm Beach. This moderately fat fish, firm in texture, serves up some light and flavorful fare. Pan-seared, grilled, broiled, and blackened or lightly seasoned, this Florida mainstay is translucently good when cooked to a flaky stage. Served in a gluten-free, corn tortilla or in a pillowy-soft roll, just jazz it up with spooned salsa, a dollop of cumin-lime crème fraiche and pert, chunky slaw. With a touch of avocado crema – in Mexican cookery, the thinner cousin to the heavier crème fraiche – it’s a best-ever repeat.
Has our beloved garlic taken on a new and funky look? Not really. Those wild and curly shoots that spring from the tops of garlic plants give way to a sweet, delightful flavor.
Don’t throw your garlic scapes away – they’re perfect chopped in pesto, blended with softened butter and tossed around in a gourmand’s salad. Just remove the fibrous tip and pod to best capture its delicate taste.
Peruse our local markets to run your fingers through these playful – curved and corkscrewed – morsels.
This attractive member of the cabbage family – loaded with beta-carotene and calcium – takes a healthy seat in a variety of colors. Deep green, frilly leaves, variously tinged with shades of blue or purple arrange like a lovely, loose bouquet. Look for richly colored, small bunches of this cruciferous veggie with no sign of yellowing. Remember to remove the tough, white stalk prior to cooking its tender leaves like spinach. To crisp things up a bit, toss the cleaned leaves with a tad of olive oil and bake into an addictive chip. This trendsetter likes to change its veggie look layered in crunchy salads sprinkled with pomegranate seeds, slices of fresh dates and chunks of creamy feta.
The creamy, white flesh of kohlrabi – a bulbous member of the turnip clan – is popular in Europe but is still a best-kept secret here. Eaten raw in salads, its bulb-like stem is sweet, mildly tangy and super crunchy. Using a heavy-duty mandoline on its round, heavy green or purple bulb guarantees some of the thinnest slices. Roasting kohlrabi imparts a “sassy-sweet” taste similar to celery root and broccoli. Baked, boiled or steamed, its leaves flavor up like collard greens. Always opt for the smaller, more pleasing tender root when shopping this “cabbage turnip” from our farmers markets (try Kai-Kai Farm). Kohlrabi loves to bathe in béchamel or hollandaise sauce. Add a sprinkle of nutmeg and bake into a casserole.
This slightly salty, pink meat, known as “Italian bacon,” is not for the faint of heart. This sausage-like roll (when cooked) flavors sauces, pasta dishes, veggies and meat like no other. Marry this “hog’s belly meat” with earthy mushroom, medicinal sage and the mild, onion-like shallot. When market shopping for mushrooms, cooked baby bellas take on a sultry, smoky flavor to the white button’s creamy, buttery taste.
Salty to bland, tender to firm, the bivalve mollusk keeps us romancing its stone across coastal Atlantic waters. Crassostrea virginica – the Eastern American oyster – with a hard, rough exterior opens to the most succulent meat when served raw. The sustainable oyster is a great source of protein and high in iron. But shop the markets for tightly closed shells.
If served raw or roasted on the half shell, nestle your shucked, roly-poly oysters in rock salt to keep them moist and level. A chilled, citrus-sake mignonette is a must. Or just try this time-tested recipe, opposite page.
Beef Carpaccio by Paradiso Ristorante Chef/Owner Angelo Romano
1.Place the filet slices on a plate. Mix together one tablespoon of the extra virgin olive oil with one tablespoon of lemon juice. Spread mixture on the meat, massaging with a spoon.
2. Take shaved artichoke pieces and place in a bowl with a half tablespoon of lemon juice. Add arugula, one tablespoon of extra virgin olive oil, and salt and pepper to taste.
3. Place the artichoke and the arugula mixture over the meat.
4. Top the dish with shaved Parmesan cheese. Green peppercorns are optional.
5. Mix mayonnaise and Dijon mustard together in a small bowl. Add some water until a thin consistency. Lightly drizzle over the carpaccio and serve.
A few slices of filet mignon; raw and cut paper-thin
2 tablespoons olive oil; divided
1 ½ tablespoons fresh lemon; divided and juiced
2 fresh baby artichokes; cleaned, trimmed to the white part; shaved very thin
Small handful of arugula
Salt and pepper to taste
1-2 ounces Parmesan cheese; shaved
Green peppercorns; optional
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
Bietole (Beet Salad) by Evo Italian Restaurant Chef Erik Pettersen
1 / Preheat the oven to 375 F.
2 / Wrap the beets individually with aluminum foil and place them on a sheet pan. Roast them for 50 minutes to one hour, until a sharp knife inserted in the middle indicates they are tender.
3 / Unwrap each beet and allow to cool for 10 minutes.
4 / Peel the beets with a small, sharp knife. Cut each beet in half; take the half and cut into four to six wedges. Cut each wedge in half. Place in a large mixing bowl.
5 / Place the blood orange juice in a medium sauce pan with sugar. Heat over medium heat until reduced by half, to a syrupy consistency.
6 / Whisk together the olive oil, vinegar, mustard, and salt and pepper to taste. Toss half the vinaigrette with the beets.
7 / In a large mixing bowl, toss the arugula, endive and radicchio together with enough vinaigrette to moisten.
8 / Put the mixture on a serving platter. Arrange the beets, pistachio nuts and goat cheese on the top. Drizzle with the blood orange reduction. Garnish with berries.
3 medium-sized red beets; tops removed and scrubbed
3 medium-sized golden beets; tops removed and scrubbed
½ cup Port wine vinegar
½ cup extra virgin olive oil, Tuscanella Villa
2 teaspoons Dijon mustard
½ cup baby arugula
½ cup Belgian endive; chopped
½ cup Italian radicchio; chopped
4 ounces Montrachet goat cheese; crumbled
¼ cup pistachio nuts; roasted
Sea salt and freshly ground pepper to taste (Pink Himalayan Sea Salt)
1 ½ cups blood orange juice
1 teaspoon sugar
fresh berries for garnish
Tomato and Burrata Salad with Buttered Lobster by Table26º Chef Steven Polowy
1 / Heat warm water, adding salt to the pot. Take the steamed lobster (previously in butter) and warm; do not boil. Using a pair of tongs, carefully pull out the meat; drain on paper towels.
2 / Slice the large tomatoes to desired thickness, plating each color on individual plates.
3 / Lightly arrange the sliced cherry tomatoes around the plate.
4 / Liberally drizzle the basil pesto and balsamic over the tomatoes.
6 / Cut the burrata balls in half; carefully arrange on top of the tomatoes.
7 / Carefully transfer the lobster to the plate, arranging alongside the burrata.
8 / Loosely garnish the arugula greens on top, and around the burrata and lobster.
9 / Garnish with extra virgin olive oil; season with salt and pepper to taste.
½ pound Maine lobster; steamed chunky fork-sized whole claws, meat seared in butter
½ stick of unsalted butter
¼ cup salted water; should taste like sea water
3 large heirloom tomatoes; red, yellow and ripe green, or you can use the Kumato tomato
½ pound fresh burrata cheese balls; 4 ounces each
6 cherry small cherry tomatoes, heirloom if available; sliced in half
½ cup micro greens or baby arugula; primarily used as a garnish
¼ cup aged balsamic vinegar or balsamic glaze
¼ cup extra virgin olive oil
¼ cup freshly made basil pesto (recipe on right)
Sea salt and freshly cracked pepper, to taste
Quick Fresh Basil Pesto by Chef Steven Polowy
1 cup fresh basil leaves
1/3 cup Parmesan cheese; grated
½ cup extra virgin olive oil
salt and pepper, to taste
1 / Blanch the basil leaves in boiling, salted water.
2 / Drain the basil and immediately shock in iced water to stop further cooking; drain. Drain again.
3 / Let the basil cool slightly. Add the basil and Parmesan to a blender; you can use a touch of water to start blending the mixture.
4 / Add the extra virgin olive oil; emulsify on a low speed to desired texture.
5 / Season with salt and pepper, to taste.
Fire-Roasted Oysters by Admirals Cove Marina Café Head Chef Brent Chellew
Adapted from a simple recipe dating back to the Choctaw Native Americans of Louisiana and later served at President Abraham Lincoln’s inaugural dinner
1 / Heat the oven to 400 F.
2 / Place a large sauté pan on medium heat. Add the pancetta to render down some of the fat for three to five minutes or until lightly brown and crispy.
3 / Add the chopped garlic, shallots and scallions to the pancetta. Cook for an additional three minutes on medium heat.
4 / Deglaze with the white wine and scrape the bottom of the sauté pan to release the pieces of flavorful food stuck to the bottom. Allow the liquid to cook for about two minutes to reduce down the alcohol.
5 / Using a rubber spatula, scrape the mixture into a bowl. Add the chopped parsley, Parmesan-Romano cheese, lemon juice, Worcestershire sauce, salt and pepper. Allow the mixture to cool completely.
6 / Place the butter into a mixer with the paddle attachment. Whip on low, adjusting to medium speed until the butter has turned light and creamy. Fold the cooled pancetta mixture into the creamed butter and incorporate for a minute.
7 / Spoon the butter on to a long piece of parchment paper. Fold over the ends of the parchment paper to meet as one. Roll into a cylinder shape while twisting the ends. Place the butter into the freezer for about two hours.
8 / Take the frozen butter and remove it from the parchment paper.
9 / Cut half-inch coin shapes from the frozen compound butter (about a half-ounce of the compound butter per oyster) and place on top of each freshly shucked oyster.
10 / Place the oyster topped with the pancetta-roasted garlic butter on a baking sheet and dust with the reserved Parmesan-Romano cheese. Lightly sprinkle with paprika.
11 / Bake the oyster in the oven at 400 F for about five to six minutes until golden brown and bubbly.
12 / Place on a white plate and garnish with fresh sliced scallions, lime and lemon twists.
24 Blue Point Oysters; raw on the half shell, freshly shucked
¼ pound pancetta; small-diced
12 cloves of garlic; peeled and chopped (or roast garlic cloves and chop for a milder taste)
½ cup shallots; peeled and minced
½ cup scallions; thinly sliced using green and white parts only, a few held out for final garnish
½ cup dry white wine
¼ cup flat leaf parsley; chopped fine
½ cup + 1 teaspoon Parmesan Romano cheese, reserved for dusting the oysters
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Kosher salt
1 teaspoon black pepper; freshly ground
1 pound unsalted softened butter; divided
Lemon and lime twists; for garnish
Sprinkle of smoked paprika
This oblong, swift-swimming fish – one of several types of snapper species found in the Atlantic Ocean – takes its calling, Ocyurus chrysurus, from the Greek name “chryso,” meaning golden.
Firm in texture and sweet in taste, colorful, yellowtail snapper is quite the delicacy. It can be marinated, broiled, baked, grilled or steamed in parchment paper.
But what’s the real dish on fish? Always measure the thickest point and cook eight to 10 minutes per inch. Served at an opaque stage, its juices should be milky white. Or for moist, tender results with no muss, no fuss try this flavorful spin steamed in parchment.
Yellow Snapper Cartoccio by Evo Italian Restaurant Chef Erik Pettersen
1 / Preheat oven to 375 F.
2 / Fold the four pieces of parchment paper in half crosswise. Draw a heart shape on one side of the paper, as if making a valentine. Cut out the heart and open the paper, making four complete hearts. Set them aside.
3 / Wash the fish filets and pat dry with paper towels. Season the fish with the sea salt and pepper.
4 / Place each filet on a parchment paper heart, close to the crease in the middle, leaving a one-inch border.
5 / Divide sliced garlic, shallots and caper berries among the four pieces of parchment paper, mounding the ingredients on top of the fish. Place the tomatoes among the parchment next to the fish. Add the olives, basil and sliced lemon, mounding the ingredients on top of the fish.
6 / Drizzle filets with one tablespoon of olive oil and the white wine.
7 / Fold the top of the parchment heart over the ingredients. Fold over the edges to create a sealed envelope.
8 / Place parchment hearts on baking sheet pan. Bake for 18 to 20 minutes, until the bag turns golden brown.
8 / Remove from the baking sheet. Let the bags rest for five minutes before opening. Be careful, as the steam is very hot.
4 20-inch pieces of parchment paper
4 yellowtail snapper filets
6 ounces each
4 tablespoons of extra virgin olive oil, Tuscanella Villa EVOO
¼ cup dry white wine
4 garlic cloves; thinly sliced
2 shallots; thinly sliced
8 caper berries; divided
4 Campari tomatoes; quartered
12 Gaeta olives
4 springs of fresh basil
1 lemon; thinly sliced into 4 pieces
sea salt and black pepper to taste (Pink Himalayan Sea Salt)
Where to shop: SPECIALTY MARKETS
Annie’s Vintage Gourmet
1132 W. Indiantown Road, Jupiter, 561.575.4700 anniesvintagegourmet.com
Carmine’s Gourmet Market & La Trattoria
2401 PGA Blvd., Ste. 172, Palm Beach Gardens, 561.775.0105 carmines.com
C’est Si Bon
280 Sunset Ave., Palm Beach, 561.659.6503 csbgourmet.com
Cod & Capers seafood
1201 U.S. Highway 1, North Palm Beach, 561.622.0994 codandcapers.com
Joseph’s Classic Market
Royal Palm Beach and Palm Beach Gardens josephsclassicmarket.com
Latin American Market
736 Bunker Road, West Palm Beach, 561.588.1845
2401 PGA Blvd., Palm Beach Gardens, 561.626.4377 shopnutritionworld.com
Pinders Seafood & Marketplace
1665 N. Old Dixie Highway, Jupiter, 561.746.3670
The American Gourmet
257 S. U.S. Highway 1, Tequesta, 561.744.1660 the-american-gourmet.com
TooJay’s Gourmet Deli
Locations in Jupiter, Palm Beach Gardens, Palm Beach, Lake Worth and Wellington toojays.com
Whole Foods market
11701 Lake Victoria Gardens Ave., Palm Beach Gardens, 561.630.3400 wholefoodsmarket.com
Trader Joe’s PGA Plaza, Palm Beach Gardens
The Fresh Market The Shops at Fisherman’s Wharf, Jupiter
Where to shop: FARMERS MARKETS
Jupiter Green & Artisan Market
Riverwalk Event Plaza, 150 S. U.S. Highway 1, Jupiter, 203.222.3574 jupitergreenmarket.com
Lake Worth Farmers Market
SE corner of State Road A1A and Lake Avenue, Lake Worth, 561.283.5856 lakeworthfarmersmarket.com
the gardens GreenMarket
Palm Beach Gardens Park 4301 Burns Road, Palm Beach Gardens, 561.630.1107 pbgfl.com
Tequesta Green Market
Constitution Park 399 Seabrook Road, Tequesta, 561.768.0700 tequesta.org
Wellington Green Market
12300 Forest Hill Blvd., Wellington. 561.283.5856 wellingtongreenmarket.com
West Palm Beach GreenMarket
On the Waterfront 101 S. Flagler Drive, West Palm Beach, 561.822.1550 wpb.org/greenmarket
Royal Palm Beach Green Market and Bazaar
Commons Park 11600 Poinciana Blvd., Royal Palm Beach, 561.792.9260 rpbgreenmarket.com