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Ingredients:
3/4 lb fresh okra or 1 (10 ounce) package frozen okra
3 tomatoes
1 eggplant, about a pound
2 medium green bell peppers
2 medium zucchini
1 large onion
2 tablespoons garlic, finely chopped
1/4 cup olive oil
1/2 cup parsley, fresh, finely chopped
1/4 teaspoon hot red pepper flakes
1/2 teaspoon dried thyme
1 bay leaf, preferably fresh
Salt, to taste
For everyone who loves the flavors of the Caribbean, this festive cake has it all. Two layers of coconut-flavored cake are filled with sweet pineapple curd and topped with creamy coconut frosting, chunks of fresh pineapple and toasted coconut.
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Ingredients
Cake
1 1/2 cups cake flour
1 cup whole-wheat flour, preferably white whole-wheat (See Ingredient Note)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup honey
1/3 cup canola oil
3 tablespoons butter, melted
3/4 cup nonfat buttermilk or milk
2 tablespoons coconut rum or dark rum
2 teaspoons coconut extract
3 large eggs, separated (reserve 2 yolks for pineapple curd)Pineapple Curd
2 large egg yolks
1 6-ounce can pineapple juice (3/4 cup)
1/4 cup granulated sugar
5 teaspoons cornstarchFrosting & Garnish
12 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/3 cup confectioners’ sugar, sifted
1 teaspoon coconut extract or rum
Pinch of salt
1 1/2 cups finely diced fresh pineapple, divided
2 tablespoons toasted coconut (see Kitchen Tip)
This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.
Ingredients
2 teaspoons canola oil
1 clove garlic, minced
1 1/2 cups corn kernels (from 3 ears)
1 large ripe mango (about 1 pound), peeled and diced
1 15-ounce or 19-ounce can black beans, rinsed
1/2 cup chopped red onion
1/2 cup diced red bell pepper
3 tablespoons lime juice
1 small canned chipotle pepper in adobo sauce (see Ingredient Note), drained and chopped
1 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt
