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Ingredients

Steps

Other preparation methods

Nutritional information

Cheddar-Garlic Drop Biscuits

Preheat oven to 450°F. Line baking sheet with foil. Melt butter; shred cheese. Combine flour, salt, and 2 teaspoons garlic powder; stir in buttermilk, cheese, and ½ cup butter.

Scoop biscuit dough ¼ cup at a time onto baking sheet, 2 inches apart. Bake 10–12 minutes until golden. Combine remaining 2 tablespoons butter and ½ teaspoon garlic powder; brush biscuit tops with mixture. Let stand 5 minutes to cool; serve.

Gouda Grits

Bring broth to a boil in medium saucepan on medium-high. Shred cheese.

Add grits to broth and whisk to combine, then reduce heat to low and cover; simmer and stir 8–10 minutes until smooth and creamy.

Remove from heat; stir in cheese, salt, and pepper. Serve.

Curried Field Pea–Loaded Sweet Potatoes

Preheat oven to 350°F. Wash sweet potatoes, then wrap each with foil and place in oven. Bake 45 minutes or until tender.

Once potatoes are fully cooked, remove from oven and allow to cool slightly before removing from foil.

In a medium sauté pan over moderate heat, add oil, red onions, garlic, curry powder, nutmeg, and cinnamon. Cook mixture 2–3 minutes until onions are tender.

Next add field peas, crushed tomatoes, and cream of coconut. Allow curry mixture to cook 2–3 minutes until slightly thickened.

Meanwhile, carefully remove sweet potatoes from foil and gently split in half. Place sweet potatoes onto plates, then carefully top each half with the curried field pea mixture. Note: Sweet potatoes should still be fairly warm when adding curried field peas.

Once curry mixture is added, garnish the dish with basil, mango, and lime wedges. Enjoy!

Baked Zucchini Sticks with Marinara Sauce

Nutritional Information

Preheat oven to 425°F. Place wire rack in rimmed baking sheet. Cut ends from zucchini; cut into thirds, then into 1/2-inch-wide strips.  

Combine flour and seasoning in shallow bowl. Place buttermilk in second shallow bowl. Combine bread crumbs and Parmesan, if using, in third shallow bowl. Dredge zucchini in flour coating all sides (shake off excess), dip into buttermilk (letting excess drip off), and coat with bread crumb mixture, pressing with fingers to adhere. Arrange breaded zucchini on wire rack and coat with spray. Bake 12–15 minutes until golden.  

Meanwhile, heat marinara sauce following package instructions. Serve zucchini sticks with marinara for dipping.  

Gluten-Free, Dairy-Free Bread

Set margarine out to soften. Combine flax meal, salt, and water; stir to blend thoroughly and let stand 10 minutes to thicken.  

Place milk in microwave-safe bowl and microwave 1 minute or until warm (about 90°F). Add yeast to milk, stir to blend and let stand 5 minutes. Place flour, sugar, and xanthan gum in large bowl; mix on LOW with paddle attachment. Add milk slowly to flour mixture, then add margarine; stir until well blended.  

Add flax mixture one-third at a time until blended. Beat on HIGH 3 minutes, scraping sides of bowl as needed. Coat loaf pan with spray; place dough in pan, spread evenly, and smooth top. Coat with spray, cover with damp towel, and let rise 1 hour.  

Preheat oven to 350°F. Bake bread 35–40 minutes until top is golden. Let stand 30 minutes; remove bread from loaf pan and cool completely on rack. Slice and serve.  

<strong>Note: </strong>Keep bread wrapped with plastic wrap in a cool, dry place up to 7 days. Bread also freezes well.  

Caribbean

Island-Spiced Sweet Potatoes

Preheat oven to 400°F. Peel potatoes, then cut into 1-inch-thick rounds.  

Place potatoes and coconut oil in large bowl; toss until potatoes are evenly coated. Add remaining ingredients and toss again until coated.  

Arrange potatoes in single layer on nonstick baking sheet; bake 30 minutes. Flip potatoes and bake 10 more minutes or until fork-tender. Serve.  

Rice

Steps — Using dried red peas

Steps — Using canned peas

Steps — Coconut milk

Rice and Peas

If using dried peas, rinse and sort beans and place them into a container. Add enough tap water to cover the peas by 2 inches. Cover the container and place in the fridge overnight.

Drain and rinse peas. Cook peas, 1 teaspoon of salt, garlic, and 2 cups of water on medium-low until peas are nearly cooked (about 45 minutes). Replenish water as needed until peas are almost cooked.

When peas are nearly cooked, add coconut milk, escallion, onion, thyme, pimento, Scotch bonnet pepper, sugar, and remaining salt. Cook until liquid is reduced to about twice the quantity of rice.*

Add the rice, bring to a boil, cover the pot with a tight-fitting lid, reduce heat to simmer, and cook for 30–40 minutes.

Depending on the variety of rice, it may take less or more time. Fluff with a fork and serve.

Other Preparation Methods

Collard Greens

Combine all ingredients in large stockpot with lid (including optional ingredients, if using); cover.

Bring to a boil on medium. Reduce heat to low; simmer 25–30 minutes until greens are tender. Discard ham hock before serving.

Homestyle Potato Salad

Cut potatoes into wedges; place in large stockpot of cold water. Bring to a boil on high; cook 7–8 minutes until easily pierced with a fork, but not breaking apart. Drain, place on baking sheet, and chill 30 minutes.

Chop eggs into small pieces; chop parsley.

Combine trinity mix, relish, mayonnaise, mustard, vinegar, salt, and pepper in large bowl until blended. Fold in parsley, eggs, and potatoes; chill until ready to serve.

See the Caribbean and Southern style appetizer and snack recipes available from Publix Super Markets.