Taste
Salmon with Spinach, Bacon and Cheese
(Serves 4 to 6) “The grill really gives this dish a deep, smoky flavor enhanced even... Read more →
Taste
Avocado Pancakes with Crab Salad topping
Recipe provided by Chef Joseph Hewett of The Indigo Duck, downtown Franklin on the... Read more →
Taste
Pan-Seared Pepita-Crusted Pork Tenderloin with Roasted Butternut Squash in Brown Butter and Local Maple Syrup and Dijon Cream
Provided by Chef Daniel Barlow of Stone Creek Dining Company 2 tablespoons olive oil 1... Read more →
Taste
Spicy Butternut Squash Chili
Provided by Chef Will Osgood of Piper’s Café 4 tablespoons olive oil 2 medium... Read more →
Taste
Butternut Squash Cornbread with Franklin Aioli Sauce and Skillet “Shwimps”
Provided by Chef Richard Goss of Richard’s Kitchen ¼ cup bacon grease 2 cups... Read more →
Taste
Sanibel Summer Salad
Citrus Vinaigrette - Yields about 1 3/4 cups ½ cup pecan pieces 1 orange 2 teaspoons... Read more →
Taste
Classic Bananas Foster
4 servings 1/3 cup butter 1/3 cup packed brown sugar 3 ripe bananas, sliced 1/4... Read more →
Taste
Grilled Amberjack
2 portions 1 pound fresh and skinned amberjack (2 8-ounce pieces) 4 ounces olive... Read more →
Taste
Roast Chicken with Rosemary and Lemon
4 servings Chicken 4-pound roasting chicken (giblets removed) 1 lemon cut in half 3... Read more →
Taste
Salmon Coulibiac
2 servings 2 8-ounce salmon fillets boneless/skinless Salt as needed Ground black... Read more →
