Exploring Florida Food Traditions with Dalia Colon

 In this episode, host Ginain is thrilled to have Dalia Colón, an acclaimed food journalist and host of The Zest Podcast, as her guest. Join us as we dig into Dalia's journey into gardening, the intersection of food and community in Florida, and the launch of her exciting new cookbook.

• Dalia shares what she's growing in her garden: Dalia shares her foray into gardening with raised beds on wheels, growing herbs and vegetables like cilantro, basil, green onions, romaine, and purple cauliflower, and her aspirations with a baby mango tree and a banana plant.

• A Feast of Flavors: The conversation blooms into a discussion about Dalia's involvement with The Zest Podcast, celebrating Florida's rich food culture through stories of citrus, seafood, Spanish flavors, and Southern charm.

• Cookbook Chronicles: Dalia unveils her new vegetarian cookbook, packed with over 120 plant-based recipes, reflecting her decade-long journey as a vegetarian. She emphasizes the cookbook's approachability for everyone, regardless of their dietary preferences.

• Food for Thought: Engaging tales from Florida's food history, including the challenges facing the citrus industry and the success of the strawberry industry in Plant City, spice up the conversation.

• Recipe SHARE: Ruby Red Roasted Beet Hummus: A vibrant recipe from Dalia's cookbook is shared, showcasing the versatility and beauty of vegetables. This easy-to-make, visually stunning dish is perfect for any gathering.

Ruby Red Beet Hummus

Makes about 2 cups 1 large beet, peeled and cut into ½-inch cubes ¼ cup extra-virgin olive oil plus 2 tablespoons, divided 1 (15-ounce) can chickpeas, rinsed and drained 4 cloves garlic, minced Juice of 1 large lemon 2 tablespoons tahini ½ teaspoon salt

1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Spread the beets on the prepared baking sheet. Toss with 2 tablespoons olive oil to coat. Roast in the oven for 30 minutes or until tender. Let cool.
3. In a food processor or strong blender, combine the chickpeas, garlic, remaining ¼ cup olive oil, lemon juice, tahini, and salt and pulse. Adjust lemon juice, olive oil, and salt and continue to blend until hummus reaches your desired flavor and thickness. — Recipe from The Florida Vegetarian Cookbook by Dalia Colón (University Press of Florida, 2024)

• The Zest Podcast
• Purchase Dalia Colón's Vegetarian Cookbook: The Florida Vegetarian Cookbook: Colón, Dalia: 9780813069906: Amazon.com: Books
• Connect with Dalia on Social Media: Dalia Colon (@daliacolon) • Instagram photos and videos

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