INGREDIENTS

• 8 ounces Florida mushrooms, rinsed and sliced
• 1 cup Florida cherry tomatoes, halved
• 2 cups fresh Florida arugula
• 1 pound top sirloin steak
• 1/2 pound pasta dried (linguini), cooked and cooled
• 1 teaspoon vegetable oil
• 1 teaspoon all-purpose seasoning (such as Everglades), plus more to taste
• 1 cup heavy cream
• 1 teaspoon unsalted butter
• 1/4 cup vegetable stock
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon fresh herbs (rosemary and thyme), chopped fine
• 1/2 lemon, juiced
• 1 teaspoon fresh garlic, minced
• Sea salt and fresh ground pepper to taste

PREPARATION
Preheat a medium cast iron or saute pan over medium-high heat. Season the steak lightly with sea salt and fresh ground pepper. Add the oil to the preheated pan. Carefully add the seasoned sirloin steaks to the pan. Cook the steak for 2 minutes on each side until desired internal temperature is reached (about 130 to 140 degrees for medium rare). When desired temperature is reached, remove the steak from the pan and let rest.

In the same pan the steak was cooked in, add the butter and mushrooms. Cook the mushrooms for about 4 minutes. Add the halved cherry tomatoes, lemon juice, chopped herbs, seasoning blend and garlic. Cook ingredients for another minute or 2. Add the heavy cream and vegetable stock and let reduce slightly. Add the cooked pasta and arugula. Heat ingredients and stir to coat and combine. Taste pasta for seasoning, and season with salt and pepper if needed. Remove from heat and set aside.

To serve, slice the steak against the grain. Season the sliced and cooked steak lightly with sea salt and fresh ground pepper to taste. Serve the steak on top of the pasta. Garnish with Parmesan cheese.

Source: Fresh from Florida, followfreshfromflorida.com

The post Tropical Temptation: Creamy Garlic Pasta with Florida Steak appeared first on Positively Osceola.

INGREDIENTS

• Florida Roasted Chicken, sliced or shredded
• 2 large Florida tomatoes, sliced
• Florida arugula
• Bread (your favorite)
• Optional toppings: mayonnaise, mustard, pesto, cheese

PREPARATION

Prepare roasted chicken according to recipe. Assemble sandwich as desired. Store in refrigerator until ready to serve. Can be prepared 1 day in advance.

Fresh tip: leftover roasted chicken can be used for sandwiches, soups, or pasta dishes.

Source: Fresh from Florida, followfreshfromflorida.com

The post Tropical Breeze Chicken Sandwich appeared first on Positively Osceola.

INGREDIENTS

• 16 ounces Florida arugula, rinsed and drained
• 1 dozen Florida strawberries, rinsed and sliced
• 1 teaspoon Florida honey
• 8 ounces goat cheese, crumbled
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Sea salt and fresh ground pepper, to taste
• Candied Pecans
• 2 cups Florida pecans
• 3/4 cup natural Florida sugar
• 2 tablespoons butter
• 1/2 teaspoon sea salt

PREPARATION
Preheat a pan on medium heat. Add the pecans and toast until fragrant, 6 to 8 minutes. Add butter, sugar, and salt; stir to coat. Remove from pan and allow to cool. In a small jar combine the balsamic vinegar, olive oil, honey, mustard, pinch of salt and pepper. Secure with lid and shake until vinaigrette combines. In a medium-sized mixing bowl add arugula and vinaigrette and toss to combine. Plate dressed arugula and evenly add the strawberries around the greens. Add the goat cheese and garnish each salad with candied pecans, serve chilled.

Source: Fresh from Florida, followfreshfromflorida.com

The post Berry Fresh Delight: Florida Strawberry Arugula Salad and Crunchy Candied Pecans appeared first on Positively Osceola.

INGREDIENTS

• 2 Florida chicken breasts, grilled
• 1 Florida tomato, sliced thin
• 2 cups Florida arugula
• 3 garlic cloves
• 1 lemon, zested and juiced
• 1/2 cup olive oil
• 2 tablespoons unsalted butter, softened to room temperature
• Sandwich bread (your favorite)
• Sea salt and fresh ground pepper, to taste

PREPARATION

In a blender or food processor combine arugula, garlic cloves, lemon zest and juice, and pulse until combined. Turn on low and slowly drizzle in olive oil until loose paste forms. Pour into a small bowl and set aside. Heat grill to high. Season chicken with salt and pepper and grill for 4 minutes on both sides. Brush arugula pesto onto chicken and continue to cook until internal temperature reaches 165. Remove and set aside to rest. Spread butter on inside of sandwich buns and place directly over heat for 1 to 2 minutes or until warm and toasted. Remove from grill and assemble sandwich. Serve with your favorite Florida vegetables.

The post Grilled Florida Chicken Sandwich, It’s Positively Delicious! appeared first on Positively Osceola.