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Some Like It Hot, Others Do Not: Fresh and Delicious Dishes for an Awesome August

You know you want it...

Mocka Jumbies and Rum...

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Some like it hot, others do not, so turn off the stove and prepare some fresh delicious dishes. Enjoy an awesome August!


Prep time: 10 min. Serves: 4
4 cups cooked bow tie pasta
4 cups halved cherry tomatoes (about 2 pints)
1/3 cup thinly sliced basil
Red, yellow, or orange bell pepper, diced
2 Tbsp. extra-virgin olive oil
¾ tsp. freshly ground Himalayan salt
½ tsp. crushed red pepper
¼ tsp. freshly ground black pepper
2 garlic cloves, minced
Red wine vinegar (optional)

In a large bowl, combine first nine ingredients. Toss well. Serve into individual dishes and sprinkle with the red wine vinegar.


Prep time: 10 min. Marinating time: 30 min. or longer. Serves: 4
2 large ripe tomatoes, sliced
1 sweet white onion, thinly sliced
Fresh chopped herbs, oregano, basil
Apple Cider Vinegar
Olive oil
Salt and pepper

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Layer onions and tomatoes in flat shallow dish, sprinkle with sugar. Add herbs. Pour over a little vinegar and oil, sprinkle with salt and pepper.


Prep time: 10 min. Serves: 4
6 medium size carrots (about 1 lb)
1/4 cup extra virgin olive oil
3 Tbsp fresh lime juice
Sea salt and freshly ground pepper
1/2 cup coarsely chopped fresh cilantro
Optional: Cooked shrimp

Peel and grate the carrots. Use either the large holes on a box grater or a medium fitting on a food process. Put the grated carrots in a large bowl. In a small bowl, whisk the oil and lime juice and season to taste with salt and pepper. Add the dressing and chopped cilantro to the carrots and toss.


Prep time: 10 min. Cooking time: 15 min. Cooling time: 20 min. Makes: 4 cups
2 cups fresh corn kernels (from about 4 large ears corn)
1 Tbsp. canola oil
1 large onion, coarsely chopped (1 cup)
1 large green or red sweet pepper, coarsely chopped (1 cup)
1 fresh jalapeño pepper, seeded and finely chopped
1 cup chopped, peeled tomatoes
1/4 cup lime juice
1/2 tsp. salt
1/2 tsp. ground cumin
1 tsp freshly ground black pepper

Cook corn kernels in enough lightly salted boiling water to cover for 3 minutes or until tender; drain. Let cool. In a large saucepan, heat oil over medium-high heat. Add the onion, sweet pepper and jalapeño pepper. Cook until onion is tender but not brown. Stir in corn, tomatoes, lime- juice, salt, cumin, and black pepper. Cook and stir over medium heat until heated through. Let cool. Transfer to a storage container. Hint: Serve or cover and chill up to 1 week. Serve with chicken, pork, beef, etc.

Jan Robinson, Health Coach, Charter Yacht Consultant, CYBA Hall of Fame 2019, Chef Competition Coordinator/Judge, and author of the Ship to Shore Cookbook collection; available on Amazon or email CaptJan2@gmail.com

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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