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Delicious over quinoa or couscous. When working with hot peppers like habanero, use gloves to avoid getting the pepper on your face or in your eyes.

The dominant flavors used in this dish—limes, lime leaves, fresh coconut milk, cilantro—are local to St. Croix and infuse the recipe with bold and complex flavors.

Serve with slices of ripe bananas or a sprinkle of toasted shredded coconut.

The beauty of this meal is its simplicity. Did you know that you could cook all these things in one single pot? It’s like a miracle.

This curry uses tempeh instead of traditional pork. To make it vegan, use salt instead of fish sauce. Great over hot brown rice.

If you like, serve with a creamy, low-FODMAP remoulade.

This easy-to-prepare dish provides protein, iron, zinc, and vitamins A, B6, B12, and C.

A satisfying meal that’s perfect for weeknights.

Celery and avocado are “moderate” FODMAP foods, so omit if you prefer.