EverythingBrevard Eats Recipe Box: Staff Favorites (2024)

Each issue, we’ll publish your favorite recipes. That means we need you, our readers, to submit your favorites for different themes. We’ll ask you on our Facebook page and you can submit via email. Look for fresh food ideas from fellow foodies.

If you just can’t wait for the flavors of fall, go ahead and send in your favorite pumpkin recipe, too.

4 servings

INGREDIENTS

• 4 cups Brussels sprouts, halved or quartered
• 2 tbsp olive oil
• 1 c heavy cream
• 2 eggs, beaten
• 1½ cups cheddar cheese, shredded
• ½ tsp salt
• ½ tsp pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• Optional: crumbled bacon

INSTRUCTIONS

1. Preheat oven to 400°F.
2. In a bowl, toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread in a casserole dish and bake for 20 minutes. Remove from oven and let cool.
4. Sprinkle crumbled bacon over the sprouts and turn oven down to 350.
5. To a large bowl, add eggs, heavy cream, cheddar cheese, onion powder, and garlic powder, mixing well.
6. Pour egg mixture over Brussels sprouts and bake at 350°F for 20 minutes or until golden.
7. Let cool for a few minutes before serving.

TIP

• To get the top nice and brown, broil for the last 5 minutes.

— Lee Nessel, EverythingBrevard managing editor

6 servings

INGREDIENTS:

• 2 - 2½ lb flank steak cut into 6 pieces
• salt/pepper
• ½ c Tamari sauce
• 2 cloves garlic crushed
• 1 lb asparagus trimmed
• 3 bell peppers, seeded and sliced thinly
• ¼ c balsamic vinegar
• ⅓ c beef broth
• 2 tbsp unsalted butter
• Olive oil spray

INSTRUCTIONS:

1. Season steaks with salt and pepper.
2. Place steaks in large zip top bag with Tamari sauce and garlic. Seal bag.
3. Massage steaks so that they're completely coated. Transfer to refrigerator and allow to marinade for a minimum of 1 hour up to overnight.
4. When ready to assemble, remove steaks from marinade and place on a cutting board or sheet. Discard marinade.
5. Equally divide and then place asparagus and bell peppers into the middle of each piece of steak.
6. Roll steak around vegetables and secure with toothpicks.
7. Preheat air fryer.
8. Working in batches, depending on the size of your air fryer, place bundles into basket of air fryer.
9. Spray vegetables with olive oil.
10. Cook at 400°F for 5 minutes.
11. Remove steak bundles and allow to rest for 5 minutes prior to serving/slicing.
12. While steak is resting, heat balsamic vinegar, broth and butter in small-medium sauce pan over medium heat. Whisk to combine.
13. Continue cooking until sauce has thickened and reduced by half. Season with salt and pepper.
14. Pour sauce over steak bundles prior to serving.

TIPS:

• Opt for high-quality meat.
• Season steak before cooking it.
• Bring steak to room temperature before cooking it.

— Tracy Stroderd, EverythingBrevard CEO

4 servings

INGREDIENTS

• 1 tbsp coconut oil
• 3 cloves garlic (pressed or sliced)
• 3 tbsp fresh ginger (grated)
• 1 lb ground beef (organic grassfed)
• 1 tsp sea salt
• ¼ tsp black pepper
• ½ jalapeno (sliced)
• 1 bag shredded coleslaw mix
• ¼ c coconut aminos
• 2 tsp toasted sesame oil
• ½ c broccoli (rough chopped)
• ¼ c shredded carrots
• ¼ c green onions

INSTRUCTIONS:

1. Heat oil in large saucepan or wok over medium heat. Add garlic, jalapeno and ginger and sauté about a minute.
2. Add ground beef, salt and pepper until browned.
3. Add coleslaw mix, coconut aminos, toasted sesame oil and cover for 5 minutes, stirring occasionally.
4. Add broccoli and shredded carrots, cover and cook for another 5 minutes.
5. Remove from heat, add green onions and serve over a bed of rice or heart of palm noodles.

— Caley Curchy, EverythingBrevard Design Director

Part 1 | Mediterranean White Bean Salad

INGREDIENTS

1 can white beans (Cannellini, Navy, or Great Northern beans), drained and rinsed

1 Persian (seedless) cucumber, coarsely chopped

1 pint heirloom (multi-colored) cherry tomatoes, halved or quartered

¼ red onion, finely chopped

¾ c crumbled feta cheese

½ c finely chopped fresh herb of your choice

2 tbsp garlic paste in tube

2 tbsp olive oil

Salt and pepper to taste

INSTRUCTIONS

Mix all ingredients in a large bowl and chill in fridge for at least an hour.

Part 2 | Tabbouleh

INGREDIENTS

1 c diced tomato

3 medium bunches curly parsley, finely chopped

⅓ c fresh mint, finely chopped

4 green onions/ scallions, finely chopped

1 regular cucumber, skin partially peeled off in “stripes” (see image)

1 tsp sea salt (divided)

Black pepper to taste

1-2 tbsp of garlic paste in tube

4 tbsp fresh lemon juice

⅓ c extra virgin olive oil

INSTRUCTIONS

1. Combine tomato and cucumber in a colander.
2. Add ½ tsp sea salt, let excess liquid drain.
3. Combine all ingredients in a bowl.
4. Add extra salt, pepper and lemon juice as needed to make it “zingy.”

Part 3 | Magical Lemon Garlic Sauce

INGREDIENTS

1 c plain, nonfat Greek yogurt

1-2 tbsp garlic paste in tube

2 tbsp fresh lemon juice

Salt and pepper to taste

DIRECTIONS

Combine in small bowl, stir and chill.

Parts 4 & 5 | Hummus & Pita (or Naan)

You can save time by purchasing these ready made.

• 1 container Ithaca brand Lemon Garlic, Lemon Dill or Lemon Beet Hummus (found at Publix and other higher-end grocers).
• Purchase soft pita bread, mini-pitas, or Naan

INSTRUCTIONS

Combine all ingredients on a cutting board, tray or platter and enjoy!

TIP

If you’re gluten free, consider swapping the bread for GF crackers, cucumber slices, or marinated, grilled chicken pieces.

— Michelle Mulak, EverythingBrevard Social Media & Online Content Strategist

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6

Calories 350 kcal

INGREDIENTS

• 1 bag coleslaw mix
• 1 lb corned beef cut into strips
• 2-3 tbsp butter
• Swiss cheese
• Scallions

Russian Dressing:

• 1 c mayonnaise
• ¼ c sugar-free ketchup
• 4 tsp horseradish
• 1 tsp hot sauce
• 1 tsp Worcestershire sauce
• ½ tspn salt
• Pinch of pepper

DIRECTIONS

1. Melt butter in skillet.
2. Add corned beef and saute covered for 5 minutes.
3. Add coleslaw, cover and cook for 5 minutes.
4. Stir coleslaw and corned beef and top with cheese. Cover skillet and allow cheese to melt or put in oven and broil until cheese is bubbly.
5. Drizzle with dressing and top with scallions.

— Tracy Stroderd, EverythingBrevard CEO