OATMEAL

CARROT

BEET

ORANGE

OATS + LEMON + ORANGE

TAMARIND

PASSION FRUIT

GREEN BANANAS

MASHED GREEN PLANTAINS

RICE WITH VEGETABLES

GREEN PEAS RICE

BLACK BEAN RICE

RED BEANS RICE

WHITE RICE

STEWED CHICKEN

BAKED HAM

PIG FEET

PIG EARS

CHICKEN RICE

SAUSAGE AND SALAMI RICE

RIBS RICE

STEW CHICKEN

STEWED PORK RIBS

RICE WITH SEAFOOD OR SHRIMPS

In a medium saucepan, combine 1.5 cups water, 0.5 cups milk, and 1 tsp salt. Bring to a gentle boil over medium-high heat.

Boil liquids

Stir in 1 cup rolled oats into the boiling liquid. Reduce heat to medium-low so the mixture simmers gently.

Add oats

Cook, stirring frequently to prevent sticking, for 5–7 minutes until the oats absorb most of the liquid and reach your desired creaminess. For thicker oatmeal cook closer to 7 minutes; for creamier, cook toward 5 minutes and stir more.

Simmer

Remove the pan from heat. Stir in 1 tbsp sugar, 1/2 tsp vanilla extract, and 1/4 tsp ground cinnamon. Taste and adjust sweetness or cinnamon as needed.

Finish and season

Spoon the oatmeal into a bowl. Top with sliced banana, 1/2 cup fresh berries, and 2 tbsp chopped nuts. Drizzle 1 tbsp maple syrup or honey over the top and finish with a light sprinkle (1/4 tsp) of flaky sea salt to enhance flavor.

Assemble

Serve immediately while hot. Leftover oatmeal can be refrigerated in an airtight container for up to 4 days and reheated with a splash of milk to loosen.

rolled oats

water

milk (dairy or plant-based)

salt

brown sugar or granulated sugar

vanilla extract

ground cinnamon

banana, sliced

fresh berries (strawberries, blueberries, etc.)

chopped nuts (almonds, walnuts, or pecans)

maple syrup or honey

flaky sea salt

Preheat the oven to 425°F (220°C). Wash and peel the carrots. Trim the tops and tips. If carrots are thick, halve or quarter them lengthwise so pieces are roughly uniform and about 1/2–3/4 inch thick at their widest point. Pat carrots dry with a towel.

Prepare carrots

Place the prepared carrots in a large bowl. Add 1.5 tbs olive oil, 1 tbs melted (or softened) butter, 1 tbs brown sugar, 1 tsp honey, 1 tsp fresh thyme leaves, 3 tsp salt, and 1/2 tsp freshly ground black pepper. Toss thoroughly so each carrot piece is coated evenly with oil, sugar and seasonings.

Season and glaze

Arrange the carrots in a single layer on a rimmed baking sheet lined with parchment or lightly oiled. Spread them cut-side down where possible. Roast in the preheated oven for 18–25 minutes, stirring or flipping once halfway (at about 10–12 minutes). Roast until carrots are tender when pierced with a fork and edges are caramelized.

Roast

Remove the baking sheet from the oven. Immediately sprinkle lemon zest over the hot carrots and gently toss to distribute. Transfer carrots to a serving dish, taste and adjust seasoning if needed (add a pinch more salt if desired). Sprinkle chopped fresh parsley for color and serve warm.

Finish and garnish

carrots (medium)

olive oil

unsalted butter

brown sugar

honey

fresh thyme leaves

black pepper (freshly ground)

lemon zest

chopped fresh parsley (optional for garnish)

Preheat oven to 200°C (400°F). Trim beet greens close to the stem (reserve greens for another use) and scrub beets thoroughly to remove dirt. Leave skin on to retain color and flavor.

Preheat and prep

Pat beets dry. Toss the whole beets with 2 tbs olive oil, 1 tsp coarse sea salt and 1 tsp freshly ground black pepper so they are lightly coated. Wrap each beet individually in aluminum foil (or place all beets in a covered roasting pan).

Season and wrap

Place wrapped beets on a baking sheet and roast for 45–60 minutes depending on size, until a skewer or small knife inserts easily to the center. Check at 45 minutes for medium beets.

Remove beets from oven and let cool 15–20 minutes. When cool enough to handle, unwrap and rub skins off with paper towels or a paring knife (skins should slip off easily). Reserve any beet juices that collect in the foil — strain into a small bowl and measure about 60 ml for the dressing; extra can be refrigerated for another use.

Cool and peel

Slice roasted beets into 0.5 cm (1/4 in) rounds or wedge them, depending on presentation. Place sliced beets in a bowl or on a serving platter.

Slice

In a small bowl or jar combine 60 ml beet juice, 2 tsp sherry vinegar, 1 tsp Dijon mustard and 1 tsp honey. Whisk or shake briefly to emulsify, then slowly drizzle in 3 tbs extra-virgin olive oil while whisking until the dressing is smooth and slightly thickened. Season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper; taste and adjust acidity or sweetness as needed. If you don’t have 60 ml beet juice, blend 50 g raw or roasted beet with 2 tbs water and strain to make juice.

If using greens, arrange 4 cups baby arugula or mixed greens on a platter or individual plates. Scatter sliced roasted beets over the greens or pile beets in the center if serving as a composed appetizer.

Drizzle the beet dressing evenly over the beets and greens (use all or reserve some to taste). Crumble 100 g goat cheese or feta over the beets. Sprinkle 50 g toasted chopped walnuts or pistachios and 2 tbs chopped fresh parsley on top.

Optional — finish with an additional pinch of flaky sea salt and a grind of black pepper. Serve immediately at room temperature. Leftovers: store beets and dressing separately in airtight containers in the refrigerator for up to 4 days.

fresh beets (red or golden), medium

extra-virgin olive oil

coarse sea salt

freshly ground black pepper

beet juice (from roasted or boiled beets) or bottled

sherry vinegar or red wine vinegar

Dijon mustard

honey or maple syrup

fine sea salt

goat cheese or feta, crumbled

toasted walnuts or pistachios, chopped

fresh parsley, chopped

baby arugula or mixed greens (optional)

Rinse the oranges under cool running water and dry with a clean towel. This removes any surface residue and makes them easier to handle.

Prepare oranges

There are two common ways to serve a fresh orange: as slices or as supremes (segments without membrane). For slices: place an orange on the cutting board, trim a thin slice off both ends so it sits flat, then cut crosswise into 1/4- to 1/2-inch thick rounds. For supremes: hold the orange upright, cut away the top and bottom, then run a sharp paring or citrus knife down the sides to remove the peel and pith following the curve. Working over a bowl to catch juice, cut between the membranes to release each segment (supreme).

Segment or slice

If you used the supreme method, press the membranes in the bowl or squeeze the leftover peel halves to capture juice. Reserve this juice to spoon over the fruit for extra flavor.

Collect juice (if any)

Arrange the orange slices or segments on a small plate or in a shallow bowl. If you reserved any juice, drizzle up to 1 teaspoon over the fruit to add brightness. If you like extra sweetness or floral notes, lightly drizzle up to 1 teaspoon of honey or agave over the oranges.

Plate and season

Tuck 2 fresh mint leaves beside or over the orange pieces for aroma and contrast. If using, gently sprinkle a small pinch (about 1/8–1/4 teaspoon) of ground cinnamon over the fruit for warmth — use sparingly so the spice doesn't overpower the citrus.

Add garnish

Serve immediately at room temperature or chilled. Fresh oranges are best eaten shortly after slicing to preserve texture and flavor.

Serve

Use the knife and cutting board for all cutting steps; the small bowl collects juice and the spoon helps drizzle honey or juice. Clean tools after use.

large navel oranges

fresh mint leaves

honey or agave (optional)

ground cinnamon (optional)

paring knife or chef's knife

cutting board

citrus knife or small serrated knife (optional)

small bowl

spoon

In a medium saucepan, combine 1.25 cups water, 0.5 cup milk, and 1/4 tsp fine sea salt. Bring to a gentle simmer over medium heat.

Combine and simmer

Stir in 1.5 cups rolled oats. Reduce heat to low and cook, stirring frequently, for 6–8 minutes until the oats are thickened and creamy. If mixture becomes too thick, add up to 2–4 tablespoons of additional water or milk to reach desired consistency.

Add oats and cook

Remove the pan from the heat. Stir in 1 tsp unsalted butter and 1/2 tsp vanilla extract until melted and incorporated. Keep warm while preparing the citrus mixture.

Finish base

In a small bowl, whisk together 2 Tbsp granulated sugar, 1 Tbsp honey or maple syrup, 2 Tbsp fresh lemon juice, 1/4 cup fresh orange juice, 1 tsp finely grated lemon zest, and 1 tsp finely grated orange zest until the sugar dissolves slightly and the mixture is homogenous.

Prepare citrus

For a lightly jammy citrus topping: pour the citrus mixture into a small nonstick skillet or saucepan and cook over medium-low heat for 3–4 minutes, stirring, until it thickens slightly and becomes glossy. Let it cool 1–2 minutes. If you prefer a fresh bright topping, skip cooking and use the mixture raw.

Heat (optional) or use raw

Taste the citrus mixture and adjust sweetness or acidity as needed—add up to 1 tsp more sugar or 1/2 tsp more honey if too tart, or a teaspoon more lemon if you want brighter tang. Stir to combine.

Taste and adjust

Divide the cooked oats between two bowls (about 3/4 cup oats per serving). Use a spoon to create a shallow well in the center of each bowl.

Portion oats

Spoon the citrus mixture over the center of each portion of oats (about 2–3 tablespoons per bowl). If you cooked the citrus, use a spoon to drizzle the jammy citrus; if raw, spoon evenly.

Top with citrus

Sprinkle the optional toasted sliced almonds (1 tablespoon per bowl) and scatter fresh orange segments (about 2 tablespoons per bowl) over the oats. Finish with a few small mint leaves for brightness if desired.

Add garnishes

Serve immediately while warm. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently with a splash of water or milk and refresh with a little extra lemon/orange juice if needed.

granulated sugar

fresh lemon juice

fresh orange juice

lemon zest (finely grated)

orange zest (finely grated)

toasted sliced almonds (optional)

fresh orange segments (optional)

fresh mint leaves (optional)

Place the tamarind pulp in a medium heatproof bowl. Pour the hot water over it and let it sit for 15–20 minutes to soften and loosen the fibers and any remaining bits of seed.

Soak tamarind

Using your hands or a spoon, break up the softened tamarind in the water to release the flesh. Push the mixture through a fine-mesh sieve into another bowl, pressing with the back of a spoon to extract as much pulp and puree as possible. Discard the seeds and fibrous solids. You should have about 180–200 ml of tamarind liquid/paste.

Strain and extract

Transfer the strained tamarind paste back to a small saucepan. Add the brown sugar, light soy sauce, rice vinegar, kosher salt, and ground black pepper. Stir to combine.

Place the saucepan over medium-low heat. Bring the mixture to a gentle simmer, stirring frequently so the sugar dissolves and flavors meld. Simmer for 6–8 minutes until slightly thickened but still pourable.

While the tamarind simmers, heat the neutral oil in a small skillet over medium heat. Add the minced garlic and chopped shallot and sauté for 2–3 minutes until softened and fragrant but not browned. If using, add red chili flakes and toast briefly for 20–30 seconds.

Stir the sautéed aromatics into the simmering tamarind mixture and continue cooking together for another 1–2 minutes to meld flavors.

Remove the pan from the heat. Stir in the fresh lime juice and chopped cilantro, if using. Taste and adjust seasoning — add more sugar for sweetness, more salt or soy for savoriness, or a splash more lime for brightness.

Let the tamarind sauce cool to room temperature. Transfer to a jar and refrigerate. It will thicken further as it cools. Use within 2 weeks.

tamarind pulp (seeded)

hot water

light soy sauce

rice vinegar

kosher salt

ground black pepper

garlic cloves (minced)

shallot (finely chopped)

red chili flakes (optional)

neutral oil (vegetable or canola)

lime juice (fresh)

chopped cilantro (optional)

Combine 1 cup sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and let cool to room temperature. Store covered in the refrigerator up to 2 weeks. Use 4 tbsp for the recipe.

Make simple syrup

If using whole passion fruits, cut each in half and scoop pulp (seeds and juice) into a measuring cup until you have about 8 oz. If using frozen pulp, thaw and measure. For a clearer beverage, you may strain out some seeds through a fine mesh sieve, pressing gently to extract juice while leaving most seeds behind (optional).

Prepare passion fruit

In a cocktail shaker or large pitcher, combine 8 oz passion fruit pulp, 3 tbsp fresh lime juice, 4 tbsp simple syrup, 6 oz white rum, and 1 oz orange liqueur. Stir or shake briefly to combine. Taste and adjust: add more syrup if you want it sweeter or more lime if you want brighter acidity.

Mix base

Fill the shaker or pitcher with ice (about 2 cups) and shake (if using a shaker) vigorously for 10–15 seconds to chill and dilute slightly. If using a pitcher, stir briskly with ice for 20–30 seconds.

Chill and dilute

Strain into four ice-filled rocks glasses (or serve unstrained for a pulpier drink). If you prefer a lighter/longer drink, top each glass with about 2 oz club soda (total ~8 oz) and give a gentle stir to combine.

Garnish each glass with a mint sprig and a lime wheel. If you left seeds in, spoon a bit of pulp into the glass for visual appeal.

Garnish

Non-alcoholic variation: omit rum and orange liqueur and replace with 8 oz chilled sparkling water or club soda, adjusting simple syrup to taste. Estimated ABV depends on the rum used.

Notes

fresh passion fruit pulp

fresh lime juice

simple syrup (1:1 sugar to water)

white rum

orange liqueur (eg. Cointreau)

club soda (optional — for longer/lighter drinks)

mint sprigs (for garnish)

lime wheels (for garnish)

Rinse the green bananas under cold water. Trim both ends. Using a sharp knife, make a shallow lengthwise slit in the peel to loosen it, then pry the peel away in sections. If the peel resists, briefly score the peel across the middle and peel from there. Keep the peeled bananas whole.

Peel and trim

If preferred for quicker cooking or smaller portions, cut each peeled banana in half or into 3–4 chunks of even size. For an authentic presentation, leave them whole.

Cut (optional)

Place a large pot on the stove and add 2 liters of water and 1 tablespoon of salt. Bring to a rolling boil over high heat.

Add the peeled (and optionally cut) green bananas to the boiling water. Reduce the heat slightly to maintain a gentle boil. Cook until the bananas are tender when pierced with a fork — about 15–25 minutes depending on size and whether they were cut. Whole large green bananas may take up to 25 minutes; smaller pieces 12–18 minutes.

When tender, drain the bananas in a colander and allow them to steam-dry for 1–2 minutes so they are not waterlogged.

While the bananas drain, mince the garlic. In a small saucepan or skillet, melt 3 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned.

Add the drained bananas to the skillet (use a large skillet if you boiled whole bananas; for pieces, a medium skillet is fine). Gently toss or spoon the garlic-butter over the bananas so they are evenly coated. Cook 2–3 minutes, turning occasionally, until the exterior takes on a lightly glazed appearance.

Remove from heat. Drizzle 1 tablespoon fresh lime juice over the bananas, sprinkle 1 teaspoon black pepper, and the chopped cilantro. If you like heat, add up to 1 teaspoon red pepper flakes. Taste and add a pinch more salt if needed.

Serve warm as a starchy side dish or snack. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently in a skillet.

green (unripe) bananas

water (for boiling)

garlic

fresh cilantro (chopped)

black pepper

optional: red pepper flakes

Trim both ends of each green plantain. Make a lengthwise shallow slit through the thick peel and pry the skin away from the flesh with your fingers or a small knife. Cut each peeled plantain into 1- to 1.5-inch thick rounds (or diagonally into 1 to 1.5-inch pieces) so they cook evenly.

Oatmeal

Carrot

Beet

Orange

Oats + Lemon + Orange

Tamarind

Passion Fruit

Green Bananas

Mashed Green Plantains

Rice With Vegetables

Green Peas Rice

Black Bean Rice

Red Beans Rice

White Rice

Stewed Chicken

Baked Ham

Pig Feet

Pig Ears

Chicken Rice

Sausage And Salami Rice

Ribs Rice

Stew Chicken

Stewed Pork Ribs

Rice With Seafood Or Shrimps