RECIPE

“My mom and I have worked together for the last 10 years,” says Chef Collette Haw. “She’s always been the baker.” Collette credits her great-grandmother, who emigrated from Austria and was a cook for a prominent American family, with the start of the Haw family passion for cooking — three generations later, Collette made it offi cial and graduated from the Culinary Institute of America. Today she’s chef at Nourish Coff ee Bar + Kitchen at the Center for Health & Wellbeing in Winter Park, where she creates the savory side of the menu, her mother the sweet. This light, refreshing ceviche tops the café’s black bean burger.

Recipe from Edible Orlando (Summer 2021), available now in many Central Florida locations. 1½ cups frozen edamame beans, discard pod 2½ teaspoons lime zest 2⁄3 cup fresh lime juice ¼ cup avocado oil 2 scallions, thinly sliced 1 jalapeño seeded and thinly sliced 1 large shallot, thinly sliced 2 cups fresh Florida corn off the cob 2 fresh peaches, sliced (or substitute apricots, plums or mango) 2 Hass avocados, sliced 1 large bell pepper, thinly sliced 3 large heirloom tomatoes, sliced into wedges ¾ cup chopped cilantro Himalayan pink salt, freshly ground black pepper, to taste The salad is delightful on its own as a side dish; it’s also perfect as a topping for a veggie burger, as it’s served at Nourish.

If you are using fresh frozen whole edamame, thaw while you are putting the rest of the salad together. Combine lime zest, lime juice and avocado oil to make a vinaigrette in a small mixing bowl. Add scallions, jalapeño and shallot to marinate while preparing the rest of the salad. In a separate bowl lightly toss edamame, corn, peaches, avocados, bell pepper, tomatoes and cilantro. Stir in vinaigrette. Season to taste with salt and pepper. Refrigerate at least 1 hour before serving.