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Vegetarian

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Ingredients

Steps

Nutritional information

Kelewele (Fried Spicy Plantains)

Combine in large mixing bowl: ginger, red pepper, allspice, garlic powder, salt, and olive oil until blended. Add plantains and toss to coat.

Preheat vegetable oil in cast iron skillet over medium-high to 350°F. Fry plantains 2–3 minutes, flipping a few times as needed, until golden brown. Drain on paper towel-lined baking sheet; cool slightly before serving.

Southern-Style Meatless Collard Greens Recipe

Southern

Southern-Style Meatless Collard Greens

Cut onion into 1/2-inch cubes; chop garlic coarsely. Remove thickest stems from collard greens and tear leaves into large pieces, if needed.

Preheat 4-quart stockpot on medium 2–3 minutes. Add oil and onions; cook 4–5 minutes, stirring occasionally, until onions begin to soften. Stir in garlic and cook 1 minute.

Stir in stock, vinegar, salt, red pepper, and pepper. Bring to a simmer, then stir in collards (they will reduce as they cook). Cover and reduce heat to medium-low. Simmer 1 hour or until greens are desired tenderness. Serve with hot sauce and additional vinegar, if using.

Image of Creamy Coconut Milk Homestyle Macaroni Casserole Recipe

Chef's tip

Creamy Coconut Milk Homestyle Macaroni Casserole

Bring water to boil for pasta. Cook pasta 7 minutes; drain and set aside.

Melt 1/2 cup butter in 4-quart stockpot on medium. Sprinkle in flour. Cook 2–3 minutes, whisking continuously, until smooth and fragrant.

Combine coconut milk and stock; pour mixture slowly into pot, whisking continuously, until blended and smooth. Simmer 8–10 minutes, whisking occasionally, until mixture begins to thicken.

Preheat oven to 400°F. Remove pot from heat and whisk in mustard, yeast, onion powder, garlic powder, paprika, salt, and pepper until blended. Stir in pasta until well coated.

Melt remaining 2 tablespoons butter; combine with bread crumbs and stir until coated.

Coat 13- x 9-inch baking dish with spray. Spread pasta mixture in even layer in dish, then sprinkle evenly with topping. Bake 20 minutes or until topping is golden. Let stand 5 minutes before serving.

Image of Black Eyed Peas and Greens Salad Recipe

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 a smoothie recipe called "Cell Therapy"

Drinks & Smoothies

Cell Therapy

Add frozen berries, banana, apple juice, chia seeds, and flax seeds to a blender.

Image of fresh produce available at Publix

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.