Terms of Use & Privacy Policy

Healthcare Nondiscrimination

Accessibility

Virginia Consumer Privacy

Traditions

Sunday Dinner

Family Reunions

Holidays

Martin Luther King Jr.

Black History Month

Juneteenth

Caribbean American Heritage Month

Haitian Heritage Month

Community

Education

Recipes

All Recipes

Appetizers & Sides

Soups & Salads

Main Dishes

Desserts & More

Savings

Shop

Facebook

Instagram

Pinterest

Twitter

YouTube

Peaches & Praline Summer Salad with Lemon Dijon Raspberry Vinaigrette

Ingredients

Steps

Peaches & Praline Summer Salad with Lemon-Dijon Raspberry Vinaigrette

Slice peaches lengthwise in circle, being sure to remove cores.

Place peaches cut-side down on cast-iron (or outdoor) grill to achieve slight grill marks and bring out sweetness. Set peaches aside to cool.

Combine all vinaigrette ingredients in blender and blend to desired consistency.

Combine peaches, arugula, goat cheese, pecans, and onions in large bowl.

Drizzle vinaigrette on top and serve immediately.

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

Marinade

<strong>Caribbean-Style Stew</strong>

Roti Wraps

Nutritional information

Caribbean Chicken Curry Stew with Roti Wraps

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 coat well (wash hands). Cover and chill 4 hours (or overnight).

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.