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Baked Zucchini Sticks with Marinara Sauce

Ingredients

Steps

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 (Jamaica)

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 tsp 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.

Image of Kelewele (Fried Spicy Plantains) Recipe

Vegetarian

Nutritional information

Kelewele (Fried Spicy Plantains)

Combine in large mixing bowl: ginger, red pepper, allspice, garlic powder, salt, and olive oil until blended. Add plantains and toss to coat.

Preheat vegetable oil in cast iron skillet over medium-high to 350°F. Fry plantains 2–3 minutes, flipping a few times as needed, until golden brown. Drain on paper towel-lined baking sheet; cool slightly before serving.

Image of Southern-Style Meatless Collard Greens Recipe

Southern

Southern-Style Meatless Collard Greens

Cut onion into 1/2-inch cubes; chop garlic coarsely. Remove thickest stems from collard greens and tear leaves into large pieces, if needed.

Preheat 4-quart stockpot on medium 2–3 minutes. Add oil and onions; cook 4–5 minutes, stirring occasionally, until onions begin to soften. Stir in garlic and cook 1 minute.

Stir in stock, vinegar, salt, red pepper, and pepper. Bring to a simmer, then stir in collards (they will reduce as they cook). Cover and reduce heat to medium-low. Simmer 1 hour or until greens are desired tenderness. Serve with hot sauce and additional vinegar, if using.

Image of Creamy Coconut Milk Homestyle Macaroni Casserole Recipe

Chef's tip

Creamy Coconut Milk Homestyle Macaroni Casserole

Bring water to boil for pasta. Cook pasta 7 minutes; drain and set aside.

Melt 1/2 cup butter in 4-quart stockpot on medium. Sprinkle in flour. Cook 2–3 minutes, whisking continuously, until smooth and fragrant.

Combine coconut milk and stock; pour mixture slowly into pot, whisking continuously, until blended and smooth. Simmer 8–10 minutes, whisking occasionally, until mixture begins to thicken.

Preheat oven to 400°F. Remove pot from heat and whisk in mustard, yeast, onion powder, garlic powder, paprika, salt, and pepper until blended. Stir in pasta until well coated.

Melt remaining 2 tablespoons butter; combine with bread crumbs and stir until coated.

Coat 13- x 9-inch baking dish with spray. Spread pasta mixture in even layer in dish, then sprinkle evenly with topping. Bake 20 minutes or until topping is golden. Let stand 5 minutes before serving.