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Christmas Punch

Prep Time: 10 minutes
Total Time: 10 minutes

This Christmas punch is the perfect way to ring in the holiday season! Champagne and a perfect pairing of juices combine for a holiday punch that will have everyone coming back for seconds! 


  • 2 750 ml bottles champagne
  • 4 cups Florida’s Natural Orange Juice
  • 2 cups Lime Juice
  • 4 cups Pomegranate Juice
  • 1 16 oz bag Cape Cod Select Frozen Cranberries


  1. Chill all ingredients prior to assembly, if possible.
  2. Combine champagne, orange juice, pomegranate juice, and lime juice in large punch bowl.
  3. Add frozen cranberries, orange slices, lime slices and pomegranate seeds to the bowl.
  4. Add ice as needed. 


Notes: freeze additional champagne or juices into ice cubes ahead of time to make the punch last longer throughout the night without getting watered down!

Sparkling apple cider can be substituted for champagne if a non-alcoholic variation is desired.

Squash Blossom Salad

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Lupini Bean, Plantain, and Squash Blossom Salad
Yield: 3 servings

Lupini Bean, Plantain, and Squash Blossom Salad

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This is a filling, fiber-packed meal perfect for early summer, when your garden is starting to produce but you're not fully inundated with zucchini. Hêllo


  • 8 squash blossoms
  • 1 package Brami Lupini Beans
  • 1 plantain, not ripe
  • 1 head dino kale
  • ½ red onion
  • 1 tsp olive oil (for sautéing)
  • Rice wine vinegar


  • ¼ cup mixed pickled vegetables (see note)
  • 2 tbsp sunflower seeds
  • 4 springs fresh dill


  1. Get set up. In a large pan, heat the olive oil over medium heat. Pour yourself some wine, ideally a Pinot Gris.
  2. Prepare the salad vegetables. Dice the onion. Dice the plantain into 1/4" cubes. Chiffonade the kale, discarding any large pieces of stem. Cut the squash blossoms into thin rings and set aside.
  3. After prep work is done, add the onions. Cook until brown, about 10 minutes. Add the plantain and cook until starting to caramelize, about 5 minutes. Add the kale and a splash of rice wine vinegar and cook until slightly wilted but still crunchy, 5-7 minutes.
  4. While vegetables are cooking, prep the toppings. Dice the pickles into 1/8" cubes if not already done. Pick the dill sprigs apart. Snack on some sunflower seeds while nobody's looking.
  5. Immediately before serving, stir in the squash blossoms and lupini beans into the pan.
  6. To serve, place the salad veggies in a bowl and top with the toppings.


  • Plantains: Try to find the least ripe plantains possible. We're looking to add just a little sweetness, not full-on maduros.
  • Pickles: For this I used pickled carrots, peppadews, green tomatoes, and cornichons straight from the Whole Foods antipasti bar. This is honestly perfect, but feel free to sub in homemade pickles!
  • Squash blossoms: These should come from your own garden, ideally right before cooking. Make sure you're only picking the male blossoms, which won't have a round bulge at the base.

Nutrition Information:



Serving Size:

1 bowl

Amount Per Serving: Calories: 214 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 263mg Carbohydrates: 39g Fiber: 8g Sugar: 19g Protein: 6g