Creamed Callaloo with Jerk-Seasoned Chicken

This summer, the local farmers’ harvests have been good to me. I’ve picked up early season green tomatoes, some fantastic golden raspberries, fresh garlic, rainbow carrots, and a bounty of other goodies, and to my surprise, one of the vendors was once again selling Callaloo, a green leafy vegetable that grows in tropical climates and is popular in Caribbean cooking, especially when made into a hearty stew bearing the same name (click here for my Callaloo recipe).

The actual species that gives us Callaloo leaves is the amaranth plant, a powerhouse whose seeds nutrient-packed, gluten-free seeds are cooked like grains. Back to the leaves—Callaloo leaves are full of vitamins A and C, and they taste like milder spinach.



Creamed Callaloo with Jerk-Seasoned Chicken

Callaloo leaves

1 T. / 15 mL coconut oil
1 t. / 4 g grains of paradise (also known as melegueta pepper)
1 large brown onion, sliced
1 serrano chile, minced
1 bunch callaloo leaves, chopped and rinsed
1 c. / 230 mL coconut milk
Juice of 1 lime
Salt and pepper to taste
Cooked rice, to serve
Grilled Jerk-Seasoned Chicken, to serve (recipe below)

Heat the coconut oil over medium heat in a large, heavy-bottomed pot. Add the grains of paradise, onion, and Serrano chile. Cook for about 10 minutes, stirring occasionally, until the onion becomes soft and translucent.

Add the callaloo leaves and a splash of water. Stir, then cover and reduce heat to low. Cook until the leaves have begun to wilt.

Add the coconut milk, lime juice, salt and pepper. Cook, stirring frequently, until heated through. Spoon over cooked rice and serve alongside Grilled Jerk-Seasoned Chicken



Grilled Jerk-Seasoned Chicken

20 allspice berries, ground
½ t. / 3 g grains of paradise (also known as melegueta pepper)
1 t. / 4.5 g. ground ginger
2 t. / 9 g cayenne pepper
2 t. / 9 g garlic powder
2 t. / 9 g dried thyme
2 t. / 9 g salt
Approx. 2 lbs. / 1 kg chicken breast tenders, pounded ultra-thin

Combine all ingredients except the chicken. Blend well, then rub the spice mixture into the chicken. Grill over medium heat, approximately 2 minutes per side. Serve with Creamed Callaloo.

Nutritional info: serves six.  425 calories, 14 g fat, 34.5 g carbohydrates, 39 g protein.

Crunch Time - Sugar Snap Pea and Fava Bean Salad

This is yet another recipe that found its way into my repertoire after a trip to the Copley Square Farmers Market. If you're looking for a dish with bright, fresh flavors and tons of crunch, give this one a try. This recipe goes together in a snap (pun intended...), and it's as easy as brewing a cup of tea.

Crunch Time - Sugar Snap Pea and Fava Bean Salad

2-3 pounds / 1 kg. favas in pods, shelled and peeled*
8 oz. / 250 g. sugar snap peas
2 T. / 30 mL Olive Oil
1 t. / 10 mL chile-infused vinegar**
1/2 t./ 2.5 g. ground coriander seed
1 T. / 15 g. grated pecorino romano
ground pepper to taste.

Bring a large pot of salted water to a boil. Add the peeled favas; blanch for 30 seconds, then remove from the water using a fine-meshed sieve to fish them out of the water - don't pour out the water (you'll use the water in the next step to blanch the sugar snap peas). Once the favas are removed, rinse them with cold water and add them to a large container with a lid.

Next, add the sugar snap peas to the boiling water. Blanch these for 1-2 minutes (no more than 2); then drain. Rinse the sugar snap peas under cold water, then add them to the container along with the favas.

Add the olive oil, vinegar, and coriander seed to the container with the favas and sugar snap peas. Toss to coat, then chill in refrigerator for at least one hour.

Just before serving, toss in the pecorino romano and ground pepper. No need to add salt - pecorino romano is naturally salty!


* For instructions on preparing favas, click here.
** If you do not have chile-infused vinegar, simply use 1 t./ 10 mL red wine vinegar and add a dash of cayenne pepper.

Nutritional information: serves four as a side dish. 163 calories, 9.3 g. fat, 18.5 g. carbohydrates, 7.1 g. protein.

Grilled Eggplant Medallions with Sherry and Caper Dipping Sauce

This is the first recipe I created after my recent trip to Boston’s Copley Square Farmers’ Market. I rarely visit farmers’ markets with a recipe in mind; instead, I buy whatever looks best and let the inspiration follow.

When I saw Asian Eggplant at one of the stands, I immediately knew that I wanted to slice it into rounds, coat it with a spice paste, and grill it. Originally, I was going to make the spice paste with Indian flavors, but after asking myself how I could incorporate capers into the dish, I decided to use Spanish flavors in the recipe.

The result? Flavor-packed eggplant with a slightly crisp crust, accompanied by an indulgent dipping sauce. These are ridiculously easy to make and are guaranteed to be a crowd-pleaser; prepare these in advance and grill them up at your next outdoor party!


Grilled Eggplant Medallions with Sherry and Caper Dipping Sauce

Coating the eggplant

For the eggplant:
½ t. / 2.5 g cumin seeds, toasted and ground
2 T./ 30 g smoked paprika
½ t. / 2.5 g finely ground black pepper
½ t. / 2.5 g smoked sea salt
1 t. / 4.5 g dried thyme
Dash cayenne
Dash unsweetened cocoa
4 T. / 60 mL dry sherry
1-2 garlic cloves, pressed
1.5 T. / 23 mL olive oil
1 Asian eggplant, sliced into ½” (1cm) rounds

Combine all ingredients except the eggplant in a shallow baking dish until a paste is formed. Dunk each eggplant round into the spice paste, coating both cut sides of the eggplant. Set aside on a wire rack for 20-30 minutes. 

Next, grill over hot coals for 1-2 minutes per side, or until the paste begins to brown and char a bit on the outside. Alternatively, if you are using your oven’s broiler, line a baking sheet with foil and place the wire rack on top of the foil. Broil about 5 minutes on the first side, turn, and grill for 2-3 minutes on the second side.

Serve piping hot with Sherry and Caper Dipping Sauce.


Nutritional information (eggplant only): serves two. 140 calories, 7 g. fat, 11.6 g. carbohydrates, 2.2 g. protein.


For the dipping sauce:
1 T. / 15 g capers, minced
1 small garlic clove, pressed
2 T. / 30 mL olive oil
1 T. / 15 mL dry sherry

Whisk all ingredients together until completely blended. Place in a dip bowl and serve alongside Grilled Eggplant Medallions.

Nutritional information (dipping sauce only): serves two. 325 calories, 36 g. fat, 0.2 g. carbohydrates, 0.1 g. protein.