Recipes

I ask you: Is there any better breakfast food than a fresh-from-the-griddle blueberry pancakes, smothered in butter and flooded with pure maple syrup? My mouth is watering just thinking about them.

Mmm, and there’s also blueberry pie, blueberry cobbler, blueberry tarts…the possibilities are endless.

Do you see where I’m going here? My name is Judi Gallagher, and I’m a blueberry-aholic.

But I really don’t feel bad about my blueberry addiction because blueberries are what nutritionists like to call a “superfood”: they’re full of antioxidants, omega-3s, omega-6s, and vitamins, and they work just as well in a smoothie as they do in a pie or tart.

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Making soup is considered an art form. Don’t think of it as dumping everything in a pot. Think of it as flavor profiles. Adding savory and saffron and lemongrass elevates flavors.

4 boneless chicken thighs
1 large boneless chicken breast
Dried sage
1 TBSP. canola oil
2 TBSP. dried vegetables (optional)
1 tsp savory
2 stalks lemon grass, split
1 onion diced
1 cup mushrooms sliced
1 cup organic baby carrots
Fresh ground pepper and salt
3 containers chicken stock

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By Judi Gallagher –

The holiday season is full of many things: twinkle lights, snow, presents, parties. And that last thing runs the gamut in terms of type and theme – there are the ubiquitious ugly-sweater parties and open houses, of course, but there are also much more formal office soirees and galas. There have been evenings when I’ve gone to one party in denim and then changed into a formal gown all within the span of a few hours.

But these parties do share one common element: The holiday cocktail. Often peppermint-flavored or creamy, there are as many types of holiday cocktails as there are holiday parties.

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Ah, October – one of my favorite months of the year. Not only is it my birthday month, but the dawn of October signals that we’re really, truly in the thick of fall – summer is behind us, and there’s no turning back (even though here in Florida, we still wear flip flops year-round).

One of my favorite things about fall is the transition from lighter summer fare to hearty cool-weather food – as soon as the barometer dips even a little, you’ll find me shopping for root vegetables and whipping up more soups and stews than is probably necessary.

The great thing about a soup or stew, though, is that it’s warm, comforting, and easy to make. Plus, there are a million and one fabulous recipes out there, and you can alter each one a variety of ways to suit your tastes. A soup or stew can be a perfect precursor to a three-course meal, or it can stand on its own just fine – just tear off a piece of a crusty baguette and you’ve got a wonderful, filling lunch or dinner.

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Mojito. It’s fun to say, isn’t? The word rolls off the tip of the tongue—much like the sweet, minty drink itself. Mojitos are one of my favorite summer cocktails—light and frothy, they’re cool and just beg to be sipped in warmer weather.

Mojitos are of Cuban origin—and in fact, they’re highballs. Traditional mojitos are made of five ingredients and served in a Collins glass: white rum, sugar cane juice, lime, sparkling water, and mint. Mojito preparation consist of the following steps: adding lime juice to the sugar and mint leaves, then gently mashing the mixture with a muddler. (The mint leaves, I should tell you, are meant only to be bruised to release their delicious essential oils—they shouldn’t be shredded.) Then, rum is added and the mixture should briefly be stirred to dissolve the sugar and float the mint sprigs to the top of the glass. Finally, throw in a couple of ice cubes and top with sparkling water, then garnish with lime wedges and additional mint leaves.

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I love sandwiches, and my love for them is unabashed. The Earl of Sandwich and I are of one mind, because there’s nothing easier or yummier than tasty toppings between two pieces of bakery-fresh bread.

But paninis—oh, paninis take my sandwich-love to the next level. Individually, these sandwiches are called paninos (how cute is that?), and they originated in Italy, although they’re now part of our international foodie vocabulary. Panini are traditionally made on ciabatta or rosetta bread, and Italians like them with a few salty slices of prosciutto and some cheese, but you should absolutely feel free to customize yours with whatever fillings you’d like—fresh seasonal vegetables, a variety of meats, or good old cheese for a global version of everyone’s favorite grilled sandwich.

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By Chef Judi Gallagher.

Coconut desserts have always been a popular spring treat, and with its distinctive smell and taste, coconut—at least for me—always evokes thoughts of warm weather and fun outdoor gatherings with friends. I like coconut in many forms, both sweet and savory, but I have to admit that, in spring, my favorite way to enjoy coconut is in cake form, whether that be a dainty cupcake or (even better) a huge slice of coconut cream-filled layer cake with cream cheese frosting and toasted coconut on top with cream cheese frosting and toasted coconut on top. Yum.

Here’s a fun fact for you about coconuts: They come from a Spanish and Portuguese word that means “monkey face.” Whole coconuts were often used as currency until as recently as the beginning of the 20^th century, and coconut palms—the trees on which coconuts grow—are prolific in Florida and other tropical climes such as Hawaii and South America. Interestingly, in spite of their association with the warmer months, peak months in which to get the freshest coconuts are October through December, but here in Florida, we’re lucky to have access to them year-round.

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By Judi Gallagher.

Let’s be honest. When I think of comfort foods, I don’t think of whole-grain pasta. I think of lobster, macaroni and cheese, puffed-up doughnuts, matzoh ball soup, noodle pudding. But with a plethora of healthy restaurants popping up all over town (see: Veg in Sarasota), the resurgence of farmers’ markets all across the country, and the popularity of healthy cooking blogs like Heidi Swanson’s 101 Cookbooks, comfort food is taking on a new meaning.

The down economy has, I think, forced people to turn their eyes inward—to their own kitchens. And while a heaping dish of Ina Garten’s macaroni and cheese is good every once in awhile, it’s not the most healthy thing to serve every night. (Cardiologist appointment for one, please!) Hence the emergence of “good” comfort food—fare that you can feel good about eating and that doesn’t sacrifice flavor.

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