Recipes

A pleasant departure from regular lettuce-based salads. If you don’t like the taste of cilantro, use chopped parsley instead.

This restaurant-quality salad combines crisp, clean flavors and textures. Add more ginger to the dressing if you like.

Delicious over quinoa or couscous. When working with hot peppers like habanero, use gloves to avoid getting the pepper on your face or in your eyes.

The dominant flavors used in this dish—limes, lime leaves, fresh coconut milk, cilantro—are local to St. Croix and infuse the recipe with bold and complex flavors.

Serve with slices of ripe bananas or a sprinkle of toasted shredded coconut.

The beauty of this meal is its simplicity. Did you know that you could cook all these things in one single pot? It’s like a miracle.

For many, restoring healthy digestion may hinge on using a funny acronym to identify and limit problematic foods.

This curry uses tempeh instead of traditional pork. To make it vegan, use salt instead of fish sauce. Great over hot brown rice.

If you like, serve with a creamy, low-FODMAP remoulade.