Seasonal Produce recipes · Page 5

Choosing a seasonal produce recipe on page 5

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Peruvian Quinoa & Shrimp Stew

  Preparation takes 10 minutes. Cooking takes 25 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: quinoa, rinsed, vegetable or seafood stock, peeled and deveined shrimp, olive oil, onion, finely chopped. Equipment: medium saucepan, large skillet or pot, wooden spoon, knife, cutting board, measuring cups and spoons.

  Kitchen tip: Ensure shrimp are fully cooked until opaque and pink for safe consumption.

• Slow-Braised Caribbean Jerk Pork with Coconut Rice Grain Bowl

  Preparation takes 25 minutes. Cooking takes 240 minutes. Allow 265 minutes in total. Makes 4 servings. Key ingredients: pork shoulder, bone-in, trimmed of excess fat, Caribbean jerk seasoning, vegetable oil, onion, chopped, garlic, minced. Equipment: large heavy-bottomed pot or Dutch oven, medium saucepan with lid, knife, cutting board, spatula or wooden spoon, measuring cups and spoons.

  Kitchen tip: For extra heat, add finely chopped Scotch bonnet peppers to the jerk seasoning or vegetables, using gloves when handling hot peppers.

• Caribbean-Style Steamed Fish Grain Bowl with Seasonal Vegetables

  Preparation takes 20 minutes. Cooking takes 20 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: fresh white fish fillets, olive oil, garlic, minced, fresh lime juice, fresh cilantro, chopped. Equipment: steamer basket or steaming setup, large saucepan or pot, mixing bowl, cutting board, knife, measuring spoons, rice cooker or pot for grains.

  Kitchen tip: Use a thermometer to ensure fish reaches an internal temperature of 63°C (145°F) for safe consumption.

• Poached Caribbean Chicken Grain Bowl with Mango and Black Beans

  Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: skinless, boneless chicken breasts (about 500g total), olive oil, yellow or white onion, garlic, smashed, whole black peppercorns. Equipment: medium pot with lid, saucepan, strainer, large mixing bowl, knife, cutting board, measuring cups and spoons.

  Kitchen tip: Poach chicken gently to keep it moist and tender; avoid boiling.

• Peruvian Aji de Gallina with Roasted Cauliflower

  Preparation takes 20 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: vegetable oil, Onion, Garlic, aji amarillo paste, Walnuts. Equipment: Large sauté pan, Roasting tray, Mixing bowl, Measuring spoons, Wooden spoon, Knife, Cutting board, Oven.

  Kitchen tip: Toast walnuts lightly in a dry pan before using to enhance their flavor and aroma.

• Spiced Ethiopian-Inspired Pressure Cooker Lentil Grain Bowl

  Preparation takes 20 minutes. Cooking takes 35 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: lentils, olive oil, onion, garlic, berbere spice. Equipment: pressure cooker, large bowl, baking sheet, mixing spoon, measuring cups and spoons, knife, cutting board, strainer.

  Kitchen tip: Rinse lentils thoroughly to remove any dirt or debris before cooking.

• Indonesian Stir-Fried Chicken with Seasonal Vegetables

  Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 4 servings. Key ingredients: chicken breast, vegetable oil, garlic, shallots, carrot. Equipment: wok or large non-stick skillet, cutting board, chef's knife, measuring spoons, spatula.

  Kitchen tip: Use a hot wok or skillet to ensure quick cooking and crisp vegetables.

• Caribbean Pumpkin Stew with Pork

  Preparation takes 20 minutes. Cooking takes 90 minutes. Allow 110 minutes in total. Makes 4 servings. Key ingredients: pork shoulder, cut into 2.5 cm (1 inch) cubes, pumpkin, peeled and cubed, vegetable oil, onion, finely chopped, garlic, minced. Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring cup.

  Kitchen tip: For a milder stew, remove the seeds from the Scotch bonnet pepper before adding or substitute with a milder chili pepper.

• Pressure-Cooked Lebanese Chicken with Chickpeas and Sumac

  Preparation takes 15 minutes. Cooking takes 30 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg), olive oil, onion, finely chopped, garlic, minced, ground cumin. Equipment: pressure cooker (electric or stovetop), wooden spoon, knife, cutting board, small skillet for toasting pine nuts, measuring spoons, measuring cup.

  Kitchen tip: Use bone-in, skin-on chicken thighs for best texture and flavor.

• Slow-Braised Ethiopian Kitfo Dumplings

  Preparation takes 40 minutes. Cooking takes 60 minutes. Allow 100 minutes in total. Makes 4 servings. Key ingredients: minced beef, all-purpose flour, water, salt, niter kibbeh or butter. Equipment: mixing bowl, rolling pin, large frying pan or skillet with lid, wooden spoon, measuring spoons, measuring jug, knife, cutting board.

  Kitchen tip: Ensure the dumpling dough is neither too sticky nor too dry for easy shaping.

• Indonesian Slow-Braised Beef Rendang Grain Bowl

  Preparation takes 30 minutes. Cooking takes 180 minutes. Allow 210 minutes in total. Makes 4 servings. Key ingredients: beef chuck, cut into 4 cm (1.5 inch) cubes, coconut milk, rendang spice paste, vegetable oil, shallots, finely sliced. Equipment: large heavy-bottomed pot or Dutch oven, cutting board, sharp knife, wooden spoon, medium saucepan, frying pan.

  Kitchen tip: For deeper flavor, prepare the beef rendang a day ahead and refrigerate overnight to let the flavors meld.

• Ethiopian-Inspired Poached Chicken with Spiced Lentils

  Preparation takes 15 minutes. Cooking takes 45 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: skinless, boneless chicken breasts (about 150g each), brown or green lentils, medium onion, finely chopped, garlic, minced, ginger, freshly grated. Equipment: large saucepan, medium pot, wooden spoon, knife, cutting board, measuring spoons, measuring cups.

  Kitchen tip: Use a kitchen thermometer to verify the chicken reaches 74°C (165°F) internally for safe consumption.