WATERMELON GREEK SALAD

Recipe courtesy of Chef Lindsay Autry

Serves 6

1 small watermelon; peeled and diced into large, rustic pieces

1 cup cucumber; peeled and large dice

1 cup tomatoes; large dice

1/2 cup bell peppers; seeds removed and large dice

1/4 cup radishes; washed and quartered

1/4 cup red onion; shaved thin

1/4 cup feta cheese; crumbled

1 teaspoon granulated garlic or garlic powder

2 tablespoons red wine vinegar

1 teaspoon kosher salt

1 teaspoon dried greek oregano or fresh oregano

1/4 cup extra virgin olive oil

In a medium mixing bowl, combine the garlic powder, red wine vinegar, salt, and oregano. Whisk to combine and slowly drizzle in the olive oil. Adjust seasoning if needed. Gently put all of the remaining ingredients into the mixing bowl and gently toss to combine. Serve immediately. All ingredients may be cut ahead of time and held in the refrigerator until ready to serve. Toss with vinaigrette just before serving.

GRILLED BROCCOLI N’ CHEESE

Recipe courtesy of Chef Lindsay Autry

Serves 4

1 head broccoli; cut into large florets, stem trimmed to 4 inches long

1 lemon; zested and juiced

1 teaspoon crushed red pepper (optional)

1 teaspoon kosher salt

2 tablespoons extra virgin olive oil

1/4 cup finely grated pecorino romano cheese or parmesan cheese

1/4 cup toasted breadcrumbs (optional)

Preheat grill to medium heat, or if using charcoal, once coals have turned gray, spread out evenly and heat rack. In a medium mixing bowl, combine the lemon zest & juice, crushed red pepper (if desired) and kosher salt. Gradually whisk in the olive oil. Add the broccoli to the bowl and toss to coat with the vinaigrette. Allow to sit for about 10 minutes. Remove the broccoli from the bowl, and place on the grill. Reserve the leftover vinaigrette. Allow the broccoli to cook for 3 minutes on each side or until it is charred and crispy. Place the grilled broccoli on a platter and top with grated cheese and toasted breadcrumbs if desired.

GRILLED POTATO “SALAD” WITH KALE AND TOMATO

Recipe courtesy of Chef Lindsay Autry

Serves 4

2 pounds small creamer potatoes or fingerling potatoes; washed and dried

1 bunch kale; stems removed and washed

1 overripe beefsteak tomato

2 tablespoons extra virgin olive oil; divided

1 tablespoon sherry vinegar

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 bunch scallions; greens sliced thin

Place potatoes in a large pot, cover with water and season generously with salt. Bring water to a boil, and boil for 3 minutes. Turn off heat and allow to sit for 5 minutes. Potatoes should be just fork tender, but not falling apart. Remove potatoes from water and place on a tray or large platter until ready to grill. Preheat grill to medium heat, or if using charcoal, once coals have turned gray, spread out evenly and heat rack. Toss the cooked potatoes and the washed kale with 1 tablespoon of olive oil and place on hot grill. Turn potatoes every couple of minutes until charred and crispy. Place grilled potatoes and kale in a medium bowl. Cut the tomato in half horizontally, exposing the seeds. Place a box grater in a mixing bowl, and carefully grate the tomato until you are left with just the skin in your hand. Discard the skin. Add the salt, pepper, vinegar, and remaining olive oil to the grated tomato stirring to combine. Pour the tomato vinaigrette over the potatoes and kale, gently toss to combine, and place in a small bowl for serving. Garnish with the sliced scallions.

FRIED CHICKEN

Recipe courtesy of Chef Lindsay Autry

Serves 4

1 whole chicken; cut into 10 pieces: 2 wings, 2 legs, 2 thighs, 2 breasts cut in half

or 10 pieces of your favorite cuts of chicken

2 cups buttermilk

2 lemons; zested only, reserve juice for another use

1 tablespoon dried Greek oregano or fresh oregano

2 tablespoons dijon mustard

1 teaspoon granulated garlic or garlic powder

1 teaspoon ground black pepper

1 tablespoon fresh thyme leaves

2 cups all purpose flour

1 cup cornstarch

1 teaspoon kosher salt

1 tablespoon ground black pepper

1 quart pure canola oil for frying

Dipping Sauce:

1/2 cup Florida Honey

2 tablespoons of your favorite hot sauce, we used sriracha

1 tablespoon fresh thyme leaves; chopped roughly

In a blender, combine the buttermilk, lemon zest, oregano, thyme, garlic powder, and black pepper. Blend until well combined. Place all the chicken pieces in a large resealable plastic bag and pour buttermilk mixture over chicken. Refrigerate for at least 2 hours or up to overnight to get the best flavor. Remove chicken from the buttermilk brine, drain well, and discard the liquid. In a large bowl combine the all purpose flour, cornstarch, kosher salt, and pepper. Use a whisk or fork to combine well. Place the chicken into the flour mixture and press into the flour, making sure to coat well. Allow the chicken to sit in the flour mixture while the oil is preheating. Preheat a large cast iron skillet over medium heat with the canola oil until it reaches 315F degrees. Shake off the excess flour from the chicken pieces, and gently place in the skillet. Fry the chicken for 4 minutes on each side until golden brown. Use a thermometer to test the internal temperature of the chicken, making sure it is at 165F degrees. Drain the chicken on a rack or paper towels, seasoning with kosher salt as they come out of the fryer. While the chicken is cooling, combine all of the ingredients for the dipping sauce in a small bowl and whisk to combine.

Note: a small deep fryer can be used for frying the chicken, but using a large cast iron skillet will give you better results.

FLORIDA MANGO TART

Recipe courtesy of Chef Lindsay Autry

Serves 4

1 each 9 inch pre-made pie dough or 1/2 pound fresh made pie dough

3 ripe Florida Mangoes

1/2 cup granulated sugar

1/2 cup water

1 teaspoon vanilla extract or 1/2 vanilla bean; split and scraped

Preheat oven to 375F degrees.

Roll out pie dough to fit in a 9 inch pie pan or a rectangular tart pan. Gently press the dough into the pan to line completely. Set aside. Working with a sharp paring knife, cut the large sides of the mango off the pit, saving the small sides. Cut each side in half, and then run the knife along the skin side as if you were cutting a melon. Thinly slice each side of the mango and arrange in the pie pan lined with the dough. Remove the skin of the remaining mango pieces, and roughly chop. Place the mango pieces, granulated sugar, water, and vanilla in a small sauce pan. Bring the mixture to a simmer and gently cook for 15 minutes until it resembles a syrup. Strain the syrup, discarding the mango pieces and set aside. Bake the mango tart in the over for 20 minutes or until the pie crust is golden brown. Carefully remove from oven and drizzle the mango syrup over the pie. Let cool and serve with your favorite ice cream or sorbet. We used coconut gelato.