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Kale Salad with Buttermilk Dressing Recipe

Southern

Vegetarian

Ingredients

Steps

Nutritional information

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.

Caribbean

Beef

Nutritional Information

Jamaican-Style Beef Stew

Set yuca out to thaw (up to 1 hour). Preheat large stockpot on medium-high 2–3 minutes. Place beef, salt, pepper, and flour in bag (wash hands); seal tightly and shake to coat beef. Place oil in pot, then add beef, reserving any flour left in bag; cook 3–4 minutes, flipping often, until brown on all sides. Meanwhile, chop garlic (1 tablespoon) and grate ginger (1 teaspoon). Remove beef from pan; set aside.

Add garlic and ginger to same pot; cook and stir 2–3 minutes until garlic is fragrant. Add wine; simmer 3–4 minutes until reduced by about one-half.

Return beef to pot and stir in reserved flour; cook and stir 1–2 minutes until sauce thickens. Reduce heat to low; add stock, then cover and simmer 45 minutes. Remove fibrous core from yuca and discard; chop yuca into bite-size pieces. Peel sweet potato and chop into bite-size pieces.

Add both vegetables to stew about 30 minutes into cook time; cook 15–20 more minutes until vegetables are tender when pierced with a fork and beef is 145°F. Serve.

Image of Harvest Chicken Chili with Apples Recipe

Chicken

Harvest Chicken Chili with Apples

Chop celery (1/2 cup) and garlic. Preheat large stockpot on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 2–3 minutes on each side or until browned.

Remove chicken from pot; add onions, garlic, celery, chili powder, paprika, apple pie spice, and salt; cook and stir 2–3 minutes or until onions are tender. Stir in flour; cook 1 minute and return chicken to onion mixture.

Reduce heat to low. Drain beans. Stir in stock, cider, beans, and rice (removed from bag); simmer 8–10 minutes, stirring occasionally, until rice is tender and chicken is 165°F. Remove chicken from pot; shred into small bite-size pieces, then return to pot.

Cut apples into small cubes. Serve apples on top of chili.

Image of Bahamian-Style Coconut Spiced Fish Stew Recipe

Seafood

Bahamian-Style Coconut Spiced Fish Stew

Juice limes (3 tablespoons). Chop garlic, onions (2 cups), and peppers (3 cups). Cut fish into 2-inch chunks (wash hands).

Place in bag: lime juice, garlic, cumin, paprika, salt, and crushed red pepper; shake gently to blend. Add fish (wash hands) and seal bag tightly; turn to coat fish evenly and let stand 20 minutes (or overnight) to marinate.

Prepare rice following package instructions (adding 1 tablespoon oil). Preheat large stockpot on medium-high 2–3 minutes. Place remaining 2 tablespoons oil in pot, then stir in onions and peppers; cook and stir 3 minutes.

Stir in fish mixture, tomatoes, and coconut milk. Reduce heat to low and cover; simmer 15 minutes, stirring occasionally (gently, to keep fish from breaking apart). Chop cilantro and stir into stew; cook 5 more minutes and until fish is opaque and separates easily. Serve over rice.

<strong>Note:</strong> Always check fish for bones.

Image of Bahamian Style Counch Salad Recipe

Bahamian-Style Conch Salad

Thaw conch if needed. Bring large saucepan of water to a boil. Cut conch into 1-inch pieces (wash hands). Place conch in food processor bowl; pulse until finely chopped. Boil conch meat 3 minutes until opaque and 145°F. Drain and submerge in ice water until cool. Drain conch and pat dry.

Juice orange (1/2 cup), limes (2 tablespoons), and lemons (4 tablespoons). Dice onion (1/2 cup), tomato (1/2 cup), bell pepper (1/2 cup), and habanero (remove seeds and membrane if desired).

Combine all ingredients in large bowl; cover with plastic wrap, pressing down on surface of mixture to keep conch submerged. Refrigerate at least 1 hour (or overnight); serve.

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