Terms of Use & Privacy Policy

Healthcare Nondiscrimination

Accessibility

Virginia Consumer Privacy

Sunday Dinner

Traditions

Martin Luther King Jr.

Black History Month

Juneteenth

Caribbean American Heritage Month

Haitian Heritage Month

Holidays

Education

Community

All Recipes

Appetizers & Sides

Soups & Salads

Main Dishes

Desserts & More

Recipes

Savings

Shop

Facebook

Instagram

Pinterest

YouTube

Ingredients

Steps

Quinoa Salad

Slice cucumber. Halve cherry tomatoes. Add seasoning to salmon and grill on medium heat on both sides for 4 minutes or to 145°F.

Add spinach to bowl. Add rows of cucumbers, tomatoes, cranberries, and almonds. Add quinoa and salmon. Add dressing.

Chicken Stew with Scallion Dumplings

Make stew. In a shallow pan, combine flour, salt, and ground pepper. In a separate small bowl, combine seasoned salt, garlic powder, and onion powder. Place cut chicken pieces on a sheet pan. Season with seasoned salt, garlic powder, and onion powder mixture. Lightly dredge seasoned chicken in the flour. Shake off excess flour and place chicken on a sheet pan. Set aside the excess flour.

Heat a Dutch oven over medium-high heat and add vegetable oil. Once oil is hot, add chicken a few pieces at a time and brown on all sides. Remove browned chicken and place on a platter. Repeat until all chicken is browned. 

Reduce heat to medium and add celery, onions, and carrots to the Dutch oven. Sauté about 3–5 minutes or until onions are translucent. Add garlic and cook for another 2 minutes. Whisk in the excess flour until blended. Slowly add in chicken stock, stirring constantly. Once combined, add in ginger, lemongrass, vinegar, bay leaves, and black peppercorns. Return browned chicken to the Dutch oven and bring to a boil. Reduce heat to low and cover. Simmer on low for 35–45 minutes or until chicken is done at 165°F.

Remove chicken from pan and place in a shallow bowl to cool. Remove and discard bay leaves, ginger, and lemongrass. Once chicken is cool enough to handle, use your fingers or two forks to remove chicken from the bones and shred, discarding skin if desired. Return shredded chicken to the Dutch oven and continue to simmer. 

Make dumplings. In a medium bowl, combine flour, baking powder, chopped scallions, and salt. In another bowl, blend milk and butter together. Slowly stir milk mixture into flour mixture. Mixture should form a sticky dough.  

Using a tablespoon or small scoop, drop dumplings one at a time on top of the simmering stew. Cover and cook for 18–20 minutes until dumplings are done. Season with additional salt and pepper as needed. Garnish with chopped parsley, if desired.

Image of Caribbean Chicken Curry Stew with Roti Wraps Recipe

Caribbean

Chicken

Nutritional information

Caribbean-Style Chicken Curry Stew with Roti Wraps

Prepare chicken. Chop garlic finely. Combine yogurt, garlic, curry powder, turmeric, and cumin in large bowl or dish; whisk to blend. Season chicken with salt; add to yogurt mixture and turn to coat well (wash hands). Cover and chill 4 hours (or overnight). 

Prepare stew. Chop onions finely (about 2 cups). Chop garlic and habaneros finely (about 1 tablespoon each). Peel potatoes and taro roots and cut into 1-inch cubes (2 cups each). Remove chicken from yogurt mixture; scrape most of yogurt mixture off, then cut chicken into bite-size pieces (wash hands).

Preheat large Dutch oven on medium-high 2–3 minutes. Add oil and onions; cook 3–4 minutes, stirring occasionally, until tender. Stir in garlic, habaneros, curry powder, cumin, turmeric, and salt; cook 1–2 minutes, stirring continuously, until thick paste forms. Add chicken; cook 4–5 minutes, stirring occasionally, until browned. Stir in stock, coconut milk, potatoes, and taro. Bring to a boil, then reduce heat to low.

Simmer 60–90 minutes, stirring occasionally, until potatoes and taro are fork-tender and chicken is 165°F (mixture will thicken as it sits). Prepare roti wraps during last 45 minutes of cook time. Chop cilantro; stir into curry when ready to serve.

Prepare roti wraps. Combine flour, salt, yeast, and baking powder in large bowl. Knead in water ¼ cup at a time until dough forms, adding more water as needed. Cover and let rest 30 minutes in warm place.

Dust work surface with flour. Place dough on work surface, knead 1 minute, and divide into 6 even balls. Flatten balls into discs, then roll out to 10-inch wide, 1/4-inch-thick circles (add more flour if needed to prevent sticking).

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Dust any remaining flour off wraps. Place 1 tablespoon oil in pan. Place 1 wrap in pan; cook 1–2 minutes on each side, until browned and bubbles begin to appear. Remove and keep warm; repeat with remaining wraps. Serve.

Image of Oxtail Stew with Chickpeas Recipe

Beef

Prep

Oxtail Stew with Chickpeas

Image of Hearty Goulash Soup with Tomato Crostini Recipe

Southern

Cooking sequence

Hearty Goulash Soup

Tomato Crostini

Hearty Goulash Soup With Tomato Crostini

Prepare crostini; complete soup; serve - 10 minutes

Image of Chicken Brunswick Style Stew Recipe

Pork

Chicken Brunswick-Style Stew

Cut bacon into 1-inch pieces (wash hands).

Image of Epis - Haitian seasoning base recipe

Vegetarian

Epis

Chop parsley, garlic, bell pepper, onions, and basil roughly; remove thyme leaves from stems. Place all ingredients in food processor (or blender) and pulse until slightly chunky.

Place in airtight container and refrigerate until ready to use.

Use 1/3 cup Epis to make <a href="https://wpvip.publix.com/blackcommunity/recipe/legim/">Legim</a>. Place the remainder in an airtight container and refrigerate for later use.

Image of Easy Slow Cooker Red Beans and Rice Recipe

Easy Slow Cooker Red Beans and Rice

Slice sausage. Chop bell pepper, onion, celery, and garlic.

Add all ingredients (except rice) to bowl of slow cooker; stir to combine. Cook on HIGH for 2–3 hours (or LOW for 4–5 hours) or until kidney beans mixture is hot.

During last 30 minutes of beans cook time prepare rice following package instructions. Serve beans over rice. Note: If you’d like a spicier dish, add more hot sauce.

Image of Kale Salad with Buttermilk Dressing Recipe

Kale Salad with Buttermilk Dressing

Preheat oven to 400°F. Cut bread into 1-inch cubes (about 3 cups). Combine in large bowl: bread cubes, oil, and 1/4 teaspoon salt until well blended.

Arrange bread on baking sheet in an even layer. Bake 10–12 minutes, turning halfway, or until golden. Let stand to cool.

Halve tomatoes and slice red onion. Chop chives and parsley; place in small bowl with garlic, Dijon, mayonnaise, sour cream, lemon juice, buttermilk, pepper and remaining 1/2 teaspoon salt, whisk until smooth.

Place salad greens in a large bowl; top with tomatoes, onion, and croutons. Drizzle with dressing. Serve.

See the Caribbean and Southern style soup and salad recipes available from Publix Super Markets.