Heather McPherson

Blue Crab and Tomato Quiche

This easy quiche will update your brunch routine. It also makes a great appetizer when made in mini muffin cups. Blue Crab and Tomato Quiche Yield: 6 servings 16 ounces Florida lump crabmeat, picked over for shells 6 large eggs 1/2 cup half-and-half 1 teaspoon seafood seasoning mix, plus 1/2...
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Caribbean Summer Salad

Caribbean Summer Salad Yield: 8 servings 1/4 cup fresh orange juice 2 tablespoons fresh lime or lemon juice 1 tablespoon orange blossom honey 1 1/2 teaspoons dried thyme leaves 1/2 teaspoon ground cinnamon 1/2 teaspoon garlic powder Coarsely ground sea salt to taste 1/8 teaspoon ground red pepper 2...
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Sheet Pan Meatloaf and Potatoes

Cooking a meal on one baking pan makes for easy cleanup. This meatloaf is pretty straightforward, but you can use your favorite blend of proteins, vegetables and seasonings.
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Citrus Flank Steak

Serve this Cuban-inspired entrée with mashed sweet potatoes and a salad.
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Pork Tenderloin with Savory Apple Blueberry Compote

Continuing our you-pick blueberry theme with a savory turn, the dish makes a great seasonal graduation party entree.
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