When the weather is still blustery, it’s easy to be seduced by the thought of palm trees on white sand beaches and those enticing cuisines of the sun. If you can’t literally travel south to experience the hot, trendy flavors of exciting Latino cooking, fortunately you can enjoy our light and healthy Latin-inspired recipes in the comfort of your home.

"Though my food has many influences, none is stronger than that of South Florida, which is rich with the flavors of Latin America. My cooking wouldn't be the same without the products I find here, including Florida tomatoes," says Johnny Vinczencz, owner and chef of Johnny V restaurant in Fort Lauderdale . Florida supplies luscious field-grown tomatoes between October and June, so it’s a snap to find great tomatoes for any nuevo latino recipes.

A little spice and a hit of heat add up to an exciting flavor profile for Pork Chops Veracruz (photographed). Tomatoes are the base for an exotic sauce jazzed up with cinnamon, cumin, chiles and fresh lime juice, and spooned over pork chops. Cooked with just a touch of oil, this easy-to-make dish fits perfectly into a health-conscious lifestyle.

Add some sizzle to your supper with Florida Tomato-Poblano Soup (photographed). Fresh tomatoes are broiled to intensify their flavor then blended to make the base for this tasty soup. Cumin, peppers, onion and garlic give an extra kick of flavor to this starter, topped with crunchy tortillas chips.

Looking for a cool way to start a special evening? Yucatan Tomato Shrimp Cocktail matches shrimp with juicy fresh tomatoes, cilantro, avocado and a dressing with a shot of hot sauce – it’s a sure hit! Or, if you’re in the mood turn it into a light nutritious meal!

Remember, fresh tomatoes don’t like to be held at chilly temperatures—cold stops the ripening and kills the flavor. The moral: Never refrigerate your tomatoes! Keep them at room temperature, out of direct sunlight, with the stem-end up to prevent bruising their “shoulders”.

4 boneless pork chops (about 1-1/4 pounds)
1/4 teaspoon salt
2 teaspoons olive or vegetable oil
1 cup chopped onion
2 teaspoons chopped garlic
1 pound fully ripened fresh Florida tomatoes, chopped (about 2-1/2     cups)
1 can (4.5-ounce) chopped hot green chiles
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup thinly-sliced pimiento-stuffed green olives (about 20 small)
1 tablespoon lime juice

Sprinkle pork chops on both sides with salt. In a large skillet, heat oil over medium-high heat. Add chops; cook on both sides until browned and just cooked through, about 10 minutes. Remove to a plate; cover loosely with aluminum foil. Add onion and garlic to skillet; cook over medium heat, stirring occasionally, until softened and browned, about 7 minutes. Add tomatoes, chiles and their liquid, cumin and cinnamon. Cook until onions are very tender and mixture is saucy, 8 to 10 minutes. Stir in olives and lime juice. Return chops to skillet; cook just until heated through, 1 to 2 minutes.

YIELD: 4 servings

Photo Number #: FTC-198

Per serving: 370 calories, 30 gm protein, 12 gm carbohydrate, 22 gm fat

3 large (about 12 ounces) fresh poblano chiles
2-1/2 pounds fully ripened fresh Florida tomatoes (about 5 large)
2 tablespoons olive oil
1/2 cup thinly sliced onion
1 teaspoon minced garlic
1/2 cup fresh cilantro sprigs, tied with kitchen string
2 cans (14-1/2 ounces each) ready-to-serve vegetable or chicken broth
2 tablespoons lime juice
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper

Preheat broiler; oil a large baking sheet. Quarter poblano chilies; core and seed. Place on baking sheet. Broil about 6 inches from heat until skin is charred, turning once, about 3 minutes. Place in a plastic bag until cooled to make peeling easier; set aside. Meanwhile, core tomatoes; cut in halves horizontally. Squeeze gently to release seeds. Place cut side down on the baking sheet. Broil about 6 inches from heat until skins are lightly charred, 5 to 8 minutes. In the container of blender place charred tomatoes; blend until smooth; set aside. In large saucepan, heat oil; add onion, garlic and cilantro bunch. Cook and stir over low heat until onion is crisp-tender, about 5 minutes. Cover and cook over very low heat, stirring occasionally, until onion is very tender, about 15 minutes. Meanwhile, peel peppers; cut in strips. To saucepan add broth, the reserved pureed tomatoes and poblano strips. Cover and simmer for 15 minutes. Remove cilantro. Stir in lime juice, cumin and red pepper. Serve soup garnished with fried or baked tortilla strips and shredded Monterey Jack cheese, if desired.

YIELD: 4 servings; about 6 cups

Photo #: FTC-145

Per serving: 120 calories, 4 gm protein, 17 gm carbohydrate, 6 gm fat

1 pound fully ripened fresh Florida tomatoes, chopped (about 2-1/2     cups)
1/2 cup finely chopped celery
1/2 cup finely chopped red onion
1/3 cup chopped fresh cilantro
2 tablespoons vegetable oil
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon hot red pepper sauce
1 large ripe avocado, peeled, seeded, and chopped Lettuce leaves
8 ounces cooked peeled and deveined shrimp

In a large bowl, lightly toss tomatoes with celery, red onion, cilantro, oil, lime juice, sugar, salt and hot pepper sauce. Fold in avocado. Line 4 chilled salad plates or large martini glasses with lettuce leaves; top with shrimp then tomato mixture. Serve with tortilla chips, if desired.

YIELD: 4 servings (as an appetizer)

2 servings (as a main course)

Per appetizer serving: 227 calories, 14 gm protein, 11 gm carbohydrate, 15 gm fat

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