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This multicolored mix makes a savory accompaniment for simply prepared fish or even a loaf of crusty, whole-grain bread.

These chewy-crunchy cereal bars are simple to make; if individually-wrapped, each square will last for at least a week. If you’re gluten free, this recipe works just as well with puffed brown rice.

Serve these hearty patties any time of day with an over-easy egg, avocado, or any of your favorite condiments.

Passion fruit’s citrus notes, lightness, and tartness make it a great addition to black tea.

A pleasant departure from regular lettuce-based salads. If you don’t like the taste of cilantro, use chopped parsley instead.

This restaurant-quality salad combines crisp, clean flavors and textures. Add more ginger to the dressing if you like.

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.