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Image of fresh produce available at Publix

Caribbean

Vegetarian

Ingredients

Steps

Nutritional information

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.

Southern

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.

Seafood

Conch Fritters

Preheat oil to 365°F in large Dutch oven (or heavy stockpot). Cut conch into 1-inch pieces (wash hands), then place in food processor bowl; pulse until finely chopped. Chop onion (1/2 cup), bell pepper (1/2 cup), celery, and garlic finely. Combine all ingredients (except oil) in large bowl and mix well.

Drop tablespoon-size scoops of batter into oil; fry 3–5 minutes (in batches) until golden brown and 145°F. Drain fritters on paper towels; serve with lime wedges and your favorite dipping sauce.

Makawoni Au Gratin

Bring water to boil for pasta. Cook pasta following package instructions. Drain.

Meanwhile, shred Gouda (1 1/2 cups). Dice onion and bell pepper (1/2 cup each) and garlic (1 teaspoon).

Preheat oven to 350°F. Preheat medium saucepan on medium 2–3 minutes. Place butter in pan; let melt. Add onions, peppers, and garlic; cook 2–3 minutes, stirring occasionally, or until tender. Add pasta to vegetable mixture; stir to coat. Stir in milk, mayonnaise, seasoned salt, 1/2 cup Parmesan, and 3/4 cup Gouda and mix until well blended. Remove from heat.

Pour mixture into 13- x 9-inch baking dish; top with remaining 1/2 cup Parmesan and 3/4 cup Gouda. Bake 25–30 minutes or until top is golden and mixture is bubbly. Let stand 10 minutes. Serve.

Seafood Smothered Biscuits with Seared Green Beans Recipe

Cooking sequence

Prep

Seafood Smothered Biscuits

Seared Green Beans

Apron's advice

Seafood Smothered Biscuits with Seared Green Beans

Prepare seafood biscuit recipe through step 2 (10 minutes)

Prepare green beans through step 2 (10 minutes)

While beans cook, complete seafood recipe; serve (10 minutes)

Image of Chili Maple Pork with Broccoli Spoon Bread Recipe

Pork

<strong>Broccoli Spoon Bread</strong>

Chili Maple Pork

Chili Maple Pork with Broccoli Spoon Bread

Prepare spoon bread and begin to bake (10 minutes)

Image of Bacon-Wrapped Cabbage Wedges Recipe

Bacon-Wrapped Cabbage Wedges

Preheat oven to 425°F. Remove outer leaves from cabbage; cut cabbage through core, into quarters (keeping intact). Halve each quarter into 8 equal-sized wedges.

Wrap each wedge with bacon; place on baking sheet seam side down. Drizzle with olive oil; season with salt and pepper.

Bake 25–30 minutes or until cabbage is tender, lightly charred, and bacon is crisp. Serve.

Beef

Barbados-Style Jug Jug

Mince herbs, onions, and shallots. Bring water to boil in large saucepan; add pork and simmer 20 minutes until pork is 145°F.

Add peas and herbs and cook 8–10 minutes until peas are soft. Strain, reserving the stock. Mince <a href="https://www.publix.com/recipe/salt-beef">Salt Beef</a> and pork; combine with peas, herbs, onions, and shallots.

Add stock back to pan and stir in corn flour. Cook on low 10 minutes, stirring constantly. Add minced ingredients; cook 25–30 minutes, stirring frequently, until mixture is fairly stiff. Cover and steam 5 minutes.

Stir in 1 tablespoon margarine, then turn mixture out into large serving dish, spreading smoothly with remaining 1 tablespoon margarine. Serve with ham.

Image of Callaloo and Fried Plantains Recipe

Callaloo and Fried Plantains

Cut leaves and soft stems from callaloo, then soak leaves in bowl of cold water 5–10 minutes. Slice onion, mince garlic, and dice tomato. Remove callaloo from water and cut into chunks.

Preheat large saucepan on medium 2–3 minutes. Add bacon; cook 6–7 minutes or until crisp. Add onions, garlic, thyme, tomatoes, habanero, and paprika; cook 1 minute. Stir in callaloo and 1 teaspoon salt; cook and stir 6 minutes. Add water; remove from heat and cover.

Cut both ends off plantains and slice a shallow line lengthwise down each peel; remove peels carefully and cut plantains into 1-inch-thick diagonal slices.

Preheat large, nonstick sauté pan on medium 2–3 minutes. Coat plantains with spray and sprinkle with remaining 1/2 teaspoon salt and pepper. Add to pan; cook 1–2 minutes, turning occasionally, or until desired color and texture is reached, adding more spray as needed. Remove and serve with callaloo mixture.

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