• 3 tablespoons olive oil
  • 3 large cloves of garlic (peeled)
  • 1 tablespoon coriander seeds
  • 1½ teaspoons fennel seeds
  • 1½ teaspoons dried sage
  • 2 – 3 pound butternut squash (halved lengthwise & seeded)
  • 2 tablespoons butter
  • 1 large leek (halved lengthwise & thinly sliced crosswise)
  • 2 medium carrots (peeled and cut into small dice)
  • 5 cups vegetable broth
  • 1 bay leaf
  • 2 teaspoons fresh lemon juice
  • Kosher salt & freshly ground black pepper
  • 2 jalapenos, seeded and sliced into half moons
  • 3 cups water
  • 3 cups sugar


Preheat the oven to 400ºF.

In a food processor, puree the oil, garlic, coriander seeds, fennel seeds and sage until it resembles a coarse paste. Rub the spice mixture on the flesh of the squash halves. Set them cut side down on the prepared pan and roast until tender when pierced with a fork, about 1 hour. Let cool, cut side up. When cool enough to handle, scrape the flesh away from the rind.

Melt the butter in 6-quart stock pot over medium heat. Add the leeks & carrots and cook, stirring occasionally, until the leeks are softened, 8 to 10 minutes. Add the squash, broth & bay leaf and bring to a simmer Cook for 30 minutes, remove the bay leaf and puree the soup with a hand blender. Season the soup to taste with the lemon juice, salt & pepper.

Preheat oven to 200°f.  Combine water and sugar in a small pot and reduce by 1/2 making a syrup.  While at a low simmer, add jalapeno pieces.  Cook for 30 seconds to 1 minute.  Remove and allow the jalapenos to dry and repeat for a total of 3 times in the syrup.  Place jalapenos on a baking sheet on a silicone mat.  Place in the oven and dry for about 1 hour.  Remove and allow to cool.  Place a small pile in the center of each bowl of soup.

(Serves 6)


  • 2 tablespoons grapeseed oil
  • 1/2 cup instant espresso powder
  • 1/4 cup raw sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 lb beef short ribs
  • 1 large yellow onion, thinly sliced
  • 1 cup porter
  • 2 quarts beef broth
  • 4 tablespoons butter, diced and chilled
  • 1/4 pound parsnips, peeled, sliced 1/2 inch thick
  • 1/4 pounds carrots, peeled, sliced 1/2 inch thick
  • 1/4 pound turnip, peeled, large dice
  • 1/4 pound golden beets, peeled, large dice
  • 2 tablespoons grapeseed oil
  • 2 tablespoons honey
  • 2 thyme sprigs
  • Salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar


Combine, in mixing bowl, espresso powder, raw sugar, cocoa powder, salt, and pepper. Rub short ribs with espresso mixture, coating evenly. Heat grapeseed oil, in a 5–quart Dutch oven, on medium-high heat. Sear short ribs until all sides are browned; place in pressure cooker.  Add onions to Dutch oven, and sauté until translucent; add beef stock to deglaze pan. Pour onions and beef stock on top of ribs; set the pressure cooker to 55 minutes on high. Once ribs are finished cooking remove from pressure cooker. Strain onions and pour cooking liquid into a medium sauce pan. Over medium heat reduce liquid by half, whisk in cold butter.

Preheat the oven to 425°F.

In a large bowl, toss the parsnips, carrots, turnips, and beets with the oil, honey, and thyme; season with salt and pepper. Divide between 2 large baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Pick out thyme stems and return them to the bowl; mix in vinegar. Serve short rib over vegetables with reduced cooking liquid.

(Serves 4)


  • 3 pounds Red Creamer Potatoes
  • 1 pint Heavy Cream
  • 1 stick Butter
  • Salt and pepper, to taste


Preheat oven to 400°.

Roast the potatoes until they are fork-tender (approximately 30 minutes). Place butter and cream in a small saucepot, bring to a boil and remove from heat.

Puree potatoes with a potato masher in a large bowl. Finish pureeing the potatoes with a hand mixer and slowly whisk in cream and butter in increments. Add the cream/butter mixture until desired consistency is reached, and then salt and pepper to taste.

(Serves 4)


  • ½ cup Nutella
  • ¼ cup crème fraîche
  • ½ teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 tablespoon confectioners’ sugar


Using an electric mixer beat chocolate-hazelnut spread with crème fraiche and vanilla at low speed until smooth.

In another bowl, beat heavy cream and sugar until firm peaks form.

Using a rubber spatula, fold ½ of whipped cream into chocolate-hazelnut mixture until no streaks remain, spoon mousse into small bowls and refrigerate for 20 minutes.

To serve, place a dollop of remaining whipped cream over each bowl of mousse.

(Serves 4)

Our Mission

To inspire our community to give, advocate and volunteer by identifying needs and mobilizing vetted resources to create positive, local change.

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PO Box 1357,
Highland City, FL 33846


5605 US Highway 98 S.
Lakeland, FL 33812

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