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Cookbook Recipe Submission Form


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Green beans Thyme
Pole beans Avocado
Yellow squash Mamey sapote
Zucchini Black sapote
Tomatoes  Passion fruit
Eggplant  Sapodilla
Okra Carambola (star fruit)
Sweet corn Lychee
Boniato Longan
Peppers Mango
Bitter melon Dragon fruit (Pitaya)
Bitter gourd Guava (red and white)
Long bean Banana (thai)
Lab lab bean Hawaiian plantain or Plantino burro
Cranberry beans Papaya
Strawberry Jakfruit
Wax beans Annona
Basil  Caimito
Arugula Other 

Sample Recipe Style Guide: 
Colorful Squash and Tomato Gratin
2 cloves garlic, chopped
2 shallots, chopped
1 tablespoon chopped fresh Florida basil, or 1 teaspoon dried
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 medium Florida yellow squash, thinly sliced lengthwise
2 medium Florida zucchini, thinly sliced lengthwise
3 medium Florida tomatoes, thinly sliced lengthwise
2 tablespoons fresh grated Parmesan cheese
1/4 cup dry bread crumbs
Olive oil for drizzling 

Preheat oven to 400°.  Lightly oil an 8-inch square baking dish.  Evenly spread the garlic, shallots 
and basil in the bottom of the prepared dish.  Season with salt and pepper. Angle the yellow squash, 
zucchini and tomatoes in upright alternating layers (like shingles on a roof), repeating until all 
the vegetables are used in the casserole. Sprinkle the top with the cheese, then the bread crumbs.  
Drizzle lightly with olive oil.

Bake for 20 to 25 minutes, until the vegetables are tender.  Let stand for 5 minutes before serving.

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Recipe's Author's Name*
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