by Chef Justin Timineri Florida's Culinary Ambassador

The holidays can be so much fun, yet hectic at the same time. Family members gather to enjoy each other’s company and, of course, great food. For me, the kitchen was always at the center of the excitement, the main area of the house where raw ingredients, dedication and imagination came together to create dishes that were worth the year’s wait. In my family, everyone is responsible for such a feast—men, women and even the children.

I like to invoke timeless flavors with untraditional dishes, like Yucatan-spiced turkey with spicy chipotle gravy. This year, take this time to try something a little different. Sure, we all look forward to turkey and stuffing. However, I also like to switch things up from time to time. Here are a few recipe suggestions for you to start a new tradition this holiday season.

HERBED RICE PILAF

2 cups uncooked long grain rice
1 cup Florida celery, chopped
1⁄2 cup Florida onion, chopped
1⁄4 cup butter or margarine
4 cups chicken broth
1 tsp. Worcestershire sauce
1 tsp. soy sauce
1 tsp. dried oregano
1 tsp. dried thyme

In a skillet, sauté rice, celery and onion in butter until the rice is lightly browned and the vegetables are tender. Spoon into a greased 2-qt. casserole dish. Combine all remaining ingredients; pour over rice mixture. Cover and bake at 325 degrees F for 50 minutes or until the rice is done.

Makes 5 servings

GARLIC PRIME RIB

1 (10 lb.) prime rib roast
10 cloves Florida garlic, minced
2 Tbsp. olive oil
2 tsp. salt
2 tsp. ground black pepper
2 tsp. dried thyme

Place roast in a roasting pan with the fatty side up. In a small bowl, mix together garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees F (260 degrees C). Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C) and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be 145 degrees F (53 degrees C) for medium rare.

Allow roast to rest for 10 to 15 minutes before carving, so the meat can retain its juices.

Makes 10 servings

ROASTED EGGPLANT SOUP

3 Florida tomatoes, halved
1 Florida eggplant, halved lengthwise
1 small Florida onion, halved
6 cloves Florida garlic, peeled
2 Tbsp. vegetable oil
1 Tbsp. fresh Florida thyme, chopped
4 cups chicken broth
1 cup heavy cream
31⁄2 oz. crumbled goat cheese
salt and pepper, to taste

Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, eggplant, onion and garlic on a baking sheet and brush with oil.

Roast in preheated oven until very tender and brown in spots, 45 minutes.

Scoop out eggplant pulp and discard skin. Place eggplant pulp, tomatoes, onion and garlic in a large heavy saucepan with thyme and chicken broth. Bring to a boil over medium heat, then reduce heat and simmer until onion is very tender, 45 minutes.

Puree in batches using a food processor or an immersion blender. Return to low heat and stir in cream. Bring to a simmer, thinning with more broth, if necessary. Season with salt and pepper. Ladle into bowls and sprinkle with goat cheese.

Makes 5 servings.