I make this when I want “restaurant pasta,” but am short on time and ingredients. It’s a lovely Italian-inspired meal that you never knew could come from your home kitchen. Using one pot for the broccoli and the pasta makes for a breezy cleanup before bed—almost as simple as ordering in.
“Jerk” refers to both the seasoning, and the style of cooking over pimento wood. Pimento is unique to the region, and Jamaica remains the largest producer, which is why it has become so deeply tied to the island’s culinary identity. The global popularity of jerk cooking has led to the excessive harvesting of pimento wood, significantly reducing its availability.
Sofrito: This aromatic mixture is the heart of many traditional Puerto Rican dishes. Use as a base for rice, beans, stews, or marinades to add authentic Puerto Rican flavor.
Green seasoning is one of the most important building blocks in Caribbean cooking. Almost every island has its own version, and it is the first layer of flavor in countless dishes. At its heart, it is a blend of fresh herbs, garlic, onions, peppers, and citrus, pounded or blended into a paste. Some cooks lean heavily on culantro (chadon beni), while others use more parsley or thyme, and the balance of heat depends on what peppers are at hand. Green seasoning is more than just a marinade—it’s memory and instinct in a bottle. You season your chicken with it before it ever touches a pot, rub it into fish before frying, stir it into stews, or even fold a spoonful into rice for depth. Every cook has a jar tucked into the fridge, and every family swears by their version. To understand Caribbean food culture is to understand that seasoning begins here.
Brother Pedro Alvarez, a monk in his mid-twenties from Mexico, introduced his favorite dish to the monks at Saint John’s. Brother Pedro lived in a Russian Orthodox monastery in Mexico City before relocating to central Minnesota. But this isn’t a recipe he learned at the monastery; he learned it from his grandmother.
As is the case with recipes that travel, this tinga reflects not only its Mexican origins but also its current home in Minnesota. Tinga is typically slow-cooked, shredded meat—anything from beef to pork to chicken—layered with the flavors of chiles, onions, garlic, and tomatoes. Brother Pedro replaced the chicken with wild turkey from central Minnesota. None of the monks hunt, but they do welcome the bounty donated to them from hunters in the area. The honey is the monastery’s own and gives the dish a sweetness that provides the perfect counterpoint to the chiles. Tinga is comforting in the winter and fun for a summertime barbecue, too. Brother Pedro’s advice is to “take it slowly, let the house fill with the smoky aroma. It will bring everyone to the table.”
Whether you call it halloumi or hellim, it is the one ingredient that I always have in my refrigerator for when you need rescuing and you have nothing else. These skewers are Mediterranean in essence, but with a little spice to boot. My favorite way to eat them is to place the skewer onto some flatbread and slide the ingredients off, then drizzle with a little honey (trust me on this), add a squeeze of lemon juice, and a little chilli sauce. Roll it up and tuck in. If you don’t have skewers, simply roast the ingredients on a baking pan.
You mean to tell me that you’re going to make comically, cartoonishly, large meatballs and not put one on a plate of spaghetti?
Something beautiful happens when the natural juices of the tomatoes, citrus, and fish come together with the garlic and chile butter, and you’ll want some good bread on hand to capture the moment. This is the ultimate midweek summer dish, as it only takes 10 minutes to make. As ever, make sure your tomatoes are nice and ripe, it’ll make all the difference. If you can get hold of tomatillos, these are lovely in place of green tomatoes. Of course, you can also use good-quality red tomatoes, if that’s what’s more readily available.
Serve with Rice and Tortillas, garnish with cilantro & lime
In a large bowl, toss the green beans with the oil and salt until coated. Transfer to a grill basket (or a wire rack set on top of the grill), piling them a few beans high so the ones on top will steam as the ones below char over the fire. Toss the beans every couple of minutes, just until they’re tender and slightly charred, about 10 minutes total.
This express chicken and haloumi bake leaves you with a gorgeous pool of sweet, citrusy, herby tray juices to drag each bite through.
A roasted, stuffed eggplant with a crown of shredded cheese is a thing of beauty and makes an appealing and satisfying entrée.