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Image of Black Eyed Peas and Greens Salad Recipe

Southern

Vegetarian

Ingredients

Steps

Nutritional information

Black-Eyed Peas and Greens Salad

Chop kale coarsely. Cut carrots into bite-size pieces. Drain and rinse peas and corn.

Whisk in large bowl: oil, vinegar, syrup, mustard, salt, and pepper until blended. Add remaining ingredients; toss to coat. Chill until ready to serve.

Image of Meatless Dirty Rice with Collards Recipe

Meatless Dirty Rice with Collards

Preheat large saucepan on medium 2–3 minutes. Chop collard greens coarsely. Cut onion into 1/2-inch cubes (1 cup); chop garlic finely.

Melt butter in pan and add onions. Cook 3–4 minutes, stirring occasionally, until onions begin to soften. Add garlic; cook and stir 1 minute.

Stir in rice. Cook and stir 2–3 minutes until rice is fragrant and lightly toasted. Pour in stock, paprika, salt, pepper, and crushed red pepper; bring to a boil.

Stir in collards, cover, and reduce heat to low. Cook 20 minutes. Remove pan from heat and let stand 5 minutes or until rice is tender. Stir in ground red pepper, if using. Serve.

Jackfruit Barbecue Sliders

Halve dinner rolls; chop cilantro finely (1/4 cup). Combine in bowl: cabbage, cilantro, lime juice, oil, salt, and pepper. Heat jackfruit following package instructions.

Build sliders by topping bottom halves of buns evenly with jackfruit, slaw, and top buns. Serve.

Image of poblano stuffed cheese grits recipe

Nutritional Information

Poblano Stuffed Cheese Grits

Preheat oven to 350F.  In a small bowl, combine grits, salt, garlic powder, and paprika.  In a medium saucepan over medium-high heat, bring milk and 1 cup water to a boil. Slowly whisk in grit mixture.

Reduce heat to medium-low and cook 5 to 6 minutes until thickened, stirring often. (If grits become too thick, thin out to desired consistency by adding more water.) Stir in cheese and cayenne and continue to cook for about 2 to 3 minutes. Remove from heat and allow to cool slightly. Gradually stir in egg and butter. Set aside.

Roast the poblano peppers by cooking over a grill or burner until the skin turns dark and blisters.

Remove them from the heat, using long tongs, and place in a zip-top bag and seal so peppers can steam.

When they have cooled, remove the peppers from the bag and gently peel off the skin and remove seeds. Set aside on a plate.

Spray a small baking tray with cooking spray. Place peppers on tray and spoon a small amount of grits into each of the peppers. Place uncovered into the oven for 25 to 30 minutes. To serve, place poblano pepper on plate and top with <a href="https://wpvip.publix.com/blackcommunity/recipe/cajun-smothered-turkey-grillades/">Turkey Grillade</a> and sauce.

Image of Fried Corn with Crispy Bacon and Green Onion Recipe

Pork

Fried Corn with Crispy Bacon and Green Onion

Over medium high heat add oil to the saut pan. Add the onion and the corn and cook stirring frequently to prevent sticking for four to five minutes, then add cream until liquid is reduced and corn is tender.

Stir in the agave and cook for one minute then add the butter and bacon (if using), green onion and butter.

Seafood

Low Country Egg Rolls

Boil 2 cups of diced red potato with 1 tablespoon of shrimp & crab boil for approximately 6 minutes (tender but still has a firm bite).

Add chopped celery and onion to pan and sauté for 3 minutes.

Add andouille sausage to pan and sauté another 5 minutes.

Add 1 lb of diced shrimp and squeeze juice of lemon.

Add 11/2 tablespoon of Old Bay Seasoning sauté for 4–5 minutes.

Add crabmeat and corn in can and sauté 2 more minutes.

While cooling, get deep fryer prepared for frying.

Wrap mixture in egg roll wrap according to instructions taking care not to overfill.

Fry to desired color and crisp. Serve hot alongside a garlic butter dip.

Image of Southern Seafood Succotaash Recipe

Southern Seafood Succotash

Sauté celery bell pepper onion and garlic in 1 tbsp olive oil for 5-7 minutes until cooked but still has crisp bite.

Season with 1-2 tbsp creole seasoning (to taste) cook two minutes more.

Toss in 2 cups quartered grape tomatoes and 2 cups chopped kale & 2 tbsp parsley.

Image of fresh produce available at Publix

Caribbean

Green Seasoning

Squeeze limes for juice (1/4 cup); peel ginger. Chop celery, yellow onion, bell pepper, garlic, and ginger roughly; place in blender with lime juice and 2 tablespoons vinegar and blend until smooth.

Add green onions, cilantro, thyme, oregano, habanero, and salt and blend until smooth, adding remaining 2 tablespoons vinegar as needed to loosen the sauce.

Use 2 tablespoons Green Seasoning to make <a href="https://www.publix.com/recipe/pelau">Pelau</a>. Place remainder in airtight container and refrigerate for use as a condiment or marinade for meat or seafood.

Other preparation methods

Collard Greens

Combine all ingredients in a large stockpot with lid; cover.

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