It’s been a summer of lemonades in my home, so this Strawberry Lemonade fits nicely with the heat-busting, refreshing drinks I’ve been making for Pali (Zyair) and his sisters. The Peach Mango Lemonade went somewhat viral, while the Sorrel Lemonade spoke to those of us more interested in Caribbean flavours. Then there was the Big People Lemonade, with a splash of rum, so the adults could also enjoy a festive lemonade on days we gather with friends and family.
As part of my In Season series, I couldn’t let our local strawberry season pass without sharing this one. Freshly picked strawberries from the farms in my area (Hamilton, ON) add a lovely fruity balance to the tartness of freshly squeezed lemons, creating a refreshing summer drink that’s as beautiful as it is delicious. While it may be tempting to use bottled lemon juice, there’s really no substitute for freshly squeezed lemons. With just a handful of simple ingredients and a few minutes of your time, you’ll have a pitcher of homemade Strawberry Lemonade ready to enjoy over plenty of ice with a few sprigs of fresh mint.
Ingredient Guide
Strawberries: Fresh strawberries are the heart of this lemonade, adding natural sweetness, vibrant colour, and fresh berry flavour.
Sugar: Sweetens the strawberries while balancing the bright acidity of the lemons.
Water: Helps create a light, refreshing drink once everything is combined.
Fresh Lemon Juice: Gives the lemonade its signature tart, citrus flavour that bottled juice simply can’t match.
Mint: Adds a gentle herbal aroma that complements both the strawberries and lemons.
Shopping Made Easy
Buy local strawberries whenever they’re in season for the sweetest flavour.
Choose lemons that feel heavy for their size since they’ll usually yield more juice.
Fresh mint is available at most grocery stores and farmers’ markets throughout the summer.
Wash strawberries well before using, especially if they’ve come straight from a local farm.
Cooking Notes From the Kitchen
Simmering the strawberries helps extract their flavour and vibrant colour.
Straining the puree gives you a smooth lemonade without seeds.
Fresh lemon juice makes a noticeable difference in the finished drink, including the pulp.
Chill the lemonade before serving for the most refreshing flavour.
Add the mint just before serving so the leaves stay fresh and aromatic.
Ridiculously Quick and Easy Strawberry Lemonade
Made with fresh local strawberries and freshly squeezed lemons, this Ridiculously Quick and Easy Strawberry Lemonade is a refreshing summer drink that's perfect for making the most of strawberry season.
Remove the stems from the strawberries, give them a good wash, and chop them.
Place the chopped strawberries in a deep pot with 3 cups of the water and the sugar. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
Allow the mixture to cool for 10 to 15 minutes before using a stick blender to puree until smooth.
Juice the lemons, as there’s no substitute for freshly squeezed lemons, then pour the juice into a large pitcher or bowl.
Strain the strawberry puree to remove the seeds and excess pulp, then add it to the pitcher.
Pour in the remaining 4 cups of water and stir well to combine. Taste and adjust the sugar to your own liking. Honey, raw can sugar, and other sweeteners are also options instead of using processed sugar.
Like the Rosemary Infused Lemonade I shared previously, may I recommend serving this Strawberry Lemonade over plenty of ice with a few sprigs of fresh mint. As the mint leaves bruise against the ice, they'll release their aromatic oils into the lemonade, giving every sip a gentle kiss of added herbal flavour.
If you enjoy this Strawberry Lemonade, you should also give my Strawberry Apple Cider Lemonade a try. And if you're after something with a bit more Caribbean flair, my Guava Lemonade is always a hit thanks to the rich flavour of ripe guavas.
Let me know your thoughts on this refreshing Strawberry Lemonade and if there are ways you make it more personal to your own preferences by leaving a comment below. I’d love to hear from you.
Video
Notes
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes. Frozen strawberries will work, but fresh local strawberries will always give you the brightest flavour and colour when they’re in season.
Can I use bottled lemon juice?
You can, but I don’t recommend it. Freshly squeezed lemons make all the difference in the finished Strawberry Lemonade.
Can I make this ahead of time?
Absolutely. Prepare it a day in advance and refrigerate until you’re ready to serve. Add the ice and mint just before pouring. You’ll also need to give it a whisk before serving, as the pulp may settle.
Can I reduce the sugar?
Of course. If your strawberries are especially sweet, adjust the sugar to your own taste.
There’s no denying that Cilantro Chimichurri is most closely associated with Argentina and Uruguay, where it’s traditionally served as both a sauce and marinade for grilled meats, especially asado. With a fresh crop of cilantro (coriander) in my garden needing a good pruning, this cilantro chimichurri recipe not only falls perfectly into my “In Season” series, but its bright herbal notes also fit beautifully within the scope of recipes we enjoy throughout the Caribbean.
The scent of all the ingredients coming together instantly reminds me of Saturday evenings in Guaracara, Trinidad, when I’d head into the garden to collect fresh herbs for my mom. She’d use them to season and marinate the meats she’d prepare for our traditional Sunday lunch. Those aromas of fresh herbs, garlic, citrus, and peppers filled the kitchen and taught me from an early age just how much fresh ingredients can elevate a meal.
While traditional chimichurri relies heavily on parsley, my cilantro chimichurri incorporates thyme, Chadon Beni (culantro), Bird’s Eye peppers, and fresh orange juice. Those familiar Caribbean flavors give the sauce a bright, herbaceous freshness with a subtle citrus sweetness that balances the sharpness of the vinegar. The result is a vibrant condiment that feels right at home alongside grilled meats, seafood, and vegetables throughout the Caribbean.
Ingredient Guide
Cilantro: The star of the recipe, bringing bright, fresh herbal flavor.
Garlic: Adds savory depth and balances the freshness of the herbs.
Fresh Thyme: Adds earthy herbal notes familiar throughout Caribbean cooking.
Red Wine Vinegar: Provides the acidity that gives chimichurri its signature brightness.
Olive Oil: Brings the ingredients together while creating a rich, silky texture.
Shallot: Offers a mild sweetness and delicate onion flavor.
Orange Juice: Softens the sharpness of the vinegar with a touch of natural sweetness.
Chadon Beni (Culantro): Intensifies the herbal flavor and gives this version a distinctly Caribbean character.
Sea Salt: Enhances and balances every ingredient.
Black Pepper: Adds warmth and subtle spice.
Shopping Made Easy
Fresh cilantro is readily available at most supermarkets and farmers’ markets.
Chadon Beni (culantro) can usually be found at Caribbean, Latin American or Asian grocery stores.
Bird’s Eye peppers are common in Caribbean markets. Substitute another hot pepper if necessary.
Fresh thyme will always give the best flavor.
Freshly squeezed orange juice is preferred over bottled juice.
Cooking Notes from the Kitchen
While a food processor works well, I prefer chopping everything by hand for a more textured sauce.
Letting the salt sit beneath the citrus juice and vinegar helps it dissolve before the final mix.
The flavors improve after resting for about 30 minutes.
Always serve at room temperature for the best flavor.
Quick and Easy Cilantro Chimichurri Recipe
Learn how to make this quick and easy cilantro chimichurri with fresh herbs, Chadon Beni, citrus, and garlic. Perfect for grilled meats, seafood, and vegetables.
Course Easy Caribbean Recipes, Global Favorites, Grilling, In Season, Sauces, Condiments & Marinades, Sunday Dinners, Weeknight Dinners
Cuisine Fusion
Servings 2cups
Ingredients
1 1/2cupsfinely chopped cilantro
3clovesgarliccrushed
2Bird’s Eye peppersfinely chopped
1tablespoonthyme leaves
3tablespoonsred wine vinegar
1/4cupolive oil
1large shallotfinely chopped
Juice of 1 orange
1tablespoonfinely chopped Chadon Beniculantro
1/2teaspoonsea salt
1tablespoonblack pepper
Instructions
The easy way to make this cilantro chimichurri is to place all of the ingredients into a food processor or blender and pulse until combined. However, I prefer the manual method of finely chopping everything with a knife before mixing it together. It takes a few extra minutes, but the finished cilantro chimichurri has a much nicer texture, and I find the individual herbs and aromatics stand out better than when everything is processed into a smooth paste.
In a large bowl, place all of the ingredients except the sea salt, orange juice and red wine vinegar.
Give everything a good mix, then sprinkle the sea salt over the top before pouring in the orange juice and red wine vinegar. I find doing it this way helps the salt dissolve a bit before giving everything one final mix.
With the addition of thyme, Chadon Beni (culantro) and a bit of fresh citrus, which also adds a subtle sweetness to balance the sharpness of the vinegar, the overall flavor of this cilantro chimichurri takes on a distinctly Caribbean personality.
Serve at room temperature with grilled meats, toss it with roasted vegetables, and don't sleep on using it with Jerk Chicken, Jerk Pork, or Grilled Lobster.
Video
Notes
Storage Tips for Maximum Freshness
Store the cilantro chimichurri in a clean, airtight glass jar.Pour a thin layer of olive oil over the surface to help keep the herbs submerged and reduce oxidation.The olive oil will solidify in the refrigerator. Let the jar sit at room temperature for about 15 minutes before serving so it liquefies.For longer storage, freeze the chimichurri in ice cube trays for up to 3 months.
Signs of Spoilage
Discard the chimichurri if you notice:
Bubbling or a fizzy texture, which indicates fermentation.
A sour or rancid smell from oxidized oil.
Any visible mold.
Frequently Asked Questions
Can I substitute parsley for cilantro?
Yes. Traditional chimichurri is made with parsley, but this cilantro chimichurri offers a brighter, more Caribbean-inspired flavor profile.
What is Chadon Beni?
Chadon Beni, also known as culantro, is a popular herb throughout the Caribbean. It has a stronger flavor than cilantro and adds another layer of fresh herbal complexity. I’ve been told that those who experience a ‘soapy’ taste with cilantro (coriander) do not get it with culantro.
How long will cilantro chimichurri keep?
Stored properly in the refrigerator, it will keep for about one week. Frozen in ice cube trays, it can last up to three months.
What can I serve cilantro chimichurri with?
It’s excellent with grilled steak, chicken, pork, seafood, roasted vegetables, grilled lobster, and especially Jerk Chicken and Jerk Pork.
If you’re looking for a fresh, vibrant way to enjoy summer peaches, this Perfect Peach Chutney is one of those recipes I think you’ll come back to again and again. While Peach Chutney may not carry the same deep-rooted popularity in Caribbean kitchens as our beloved mango chutney, I thought it was the perfect addition to my In Season series and a delicious way to celebrate beautiful ripe peaches when they’re at their absolute best.
Traditionally, chutney throughout the Caribbean leans heavily on mangoes, especially when paired with favourites like saheena and pholourie, and if we’re being honest, some of us skip the dipping and go straight for scooping. This Peach Chutney brings a slightly different personality to the table. The natural sweetness of ripe peaches balances beautifully with bright citrus, aromatic roasted geera, fresh herbs, garlic, and the sharp heat of bird’s eye peppers.
As the peaches release their fragrant juices and blend, you’ll notice layers of sweet tropical aroma, subtle herbal freshness, and just enough heat lingering in the background. I’ve also included the full step-by-step video so you can follow along, and if chutneys are your thing, definitely check out some of my other favourites, including Coconut Chutney, Cucumber Chutney, Spicy Cranberry Chutney, Cranberry Pineapple Chutney, and my popular Fire Roasted Coconut Pineapple Chutney.
This Peach Chutney is bright, bold, fresh, and incredibly versatile. With my Kieana, Tehya, and India (my daughters) treating it more as a Peach salsa to enjoy with corn chips than an actual chutney.
Ingredient Guide
Peaches The star ingredient of this Peach Chutney, bringing natural sweetness, juicy texture, and a soft floral fruit flavour that forms the base of the recipe.
Bird’s Eye Peppers Delivers the sharp Caribbean-style heat that balances the sweetness while adding a clean spicy finish.
Garlic Adds bold savoury depth and rounds out the fruit-forward sweetness with a subtle pungency.
Salt Essential for balancing flavours and helping intensify both sweetness and acidity.
Lime Juice Brings fresh citrus brightness and acidity that sharpens the overall flavour profile.
Ground Roasted Geera (Cumin) Adds earthy warmth and that familiar toasted spice backbone common in Caribbean chutneys.
Water Helps achieve a smoother consistency when blending while controlling the final texture.
Cilantro or Chadon Beni Adds fresh herbal notes that brighten the finished Peach Chutney and complement the garlic and citrus beautifully.
Shopping Made Easy
• Look for peaches that are ripe but still firm enough to hold their shape when grated and blended.
• Bird’s eye peppers can usually be found in Caribbean, Asian, or Latin grocery stores.
• If you cannot source Chadon Beni, fresh cilantro makes an excellent substitute.
• Roasted ground geera is commonly sold in Caribbean markets, though whole cumin seeds can be roasted and ground at home.
• Fresh limes are preferred over bottled juice for the brightest citrus flavour.
Cooking Notes from the Kitchen
• Using both grated and blended peaches creates multiple layers of texture that make this Peach Chutney far more interesting than a completely smooth puree.
• As the peaches are blended, their sweet floral aroma becomes more pronounced and works beautifully against the garlic and cumin.
• Allowing the chutney to chill before serving helps all the flavours fully combine, something we often refer to as Kusomeh.
• The heat level can easily be adjusted by increasing or reducing the bird’s eye peppers.
• This Peach Chutney works equally well as a dip for pholourie and saheena or as a fresh fruit salsa for tortilla, corn, or potato chips.
Perfect Peach Chutney
A bright and vibrant Caribbean-inspired Peach Chutney featuring ripe peaches, fresh herbs, citrus, garlic, and Caribbean peppers. This easy no-cook condiment delivers the perfect balance of sweet, tart, savoury, and spicy flavours.
Cut all the peaches in half and remove the pits. Discard the seeds.
Using a box grater, grate two of the peaches and place the grated peach into a mixing bowl.
Roughly chop the remaining three peaches and place them into a blender.
Add the bird’s eye peppers, crushed garlic, salt, roasted ground geera, lime juice, and 2 tablespoons of water to the blender.
Blend until smooth, adding additional water if needed to achieve a smooth consistency.
Pour the blended peach mixture into the bowl containing the grated peaches.
Mix thoroughly to combine both textures evenly.
Add the chopped cilantro or chadon beni and gently fold into the mixture.
Taste and adjust salt if necessary.
Place in the refrigerator and chill before serving to allow the flavours to fully combine.
Store refrigerated for up to 5 to 7 days. I'd recommend stirring before use in stored.
Video
Notes
Frequently Asked Questions.
Can I use frozen peaches to make Peach Chutney?
Fresh peaches are highly recommended for the best texture and natural sweetness, but thawed frozen peaches can work if properly drained.
What can I serve Peach Chutney with?
Peach Chutney pairs beautifully with pholourie, saheena, grilled meats, chips, sandwiches, and can also work as a fresh fruit salsa.
Can I make Peach Chutney less spicy?
Absolutely. Simply reduce the number of bird’s eye peppers or remove them entirely if you prefer a milder flavour. With that said, you can also make it spicier by using larger amounts of Scotch Bonnet, Habanero, or Trinidad Scorpion peppers for the ULTIMATE Kick!
How long does homemade Peach Chutney last?
Stored properly in an airtight container in the refrigerator, Peach Chutney will keep well for approximately 5 to 7 days.
Is Peach Chutney traditional Caribbean cooking?
Not traditionally. Mango chutney is far more common throughout Caribbean cuisine, but Peach Chutney offers a delicious seasonal variation when peaches are abundant. Keep in mind that peaches are not native to the Caribbean, so we typically use tropical fruits.
One of the things I look forward to every summer is firing up the grill and making simple family meals that deliver big flavor without requiring a lot of work. These sausages with peppers are one of those summertime dishes I try to make a few times during the warmer months, though I’ll admit they’re just as wonderful during the colder months when prepared indoors in the oven when it’s minus 20 C in Canada.
Now, I didn’t grow up eating dishes like this in the Caribbean, mainly because we never really had a true sausage-making culture back home (much has changed over the last 15 years, as noted during my visits), outside of blood pudding, or what many know as black pudding. However, with many of you asking for more of the everyday meals I prepare for my family here in Hamilton, Canada, this recipe fits perfectly into the “In Season” series I’ve been sharing over the past few months.
One thing I always remind people is that so much of what we cook is often determined by cost. Grab whichever sausages happen to be on sale that week because the combination of fresh herbs, onion, garlic, sweet bell peppers, and seasonal fruit will build layers of flavor that make this dish truly special. These easy sausages with peppers are simple, delicious, colorful, and completely hassle-free.
Ingredient Guide
Italian Sausages The heart of the dish, providing rich savory flavor while becoming beautifully browned during roasting.
Peaches Adds seasonal sweetness that balances the savory richness of the sausages while bringing freshness to the finished dish.
Scallions Adds mild onion flavor and freshness as everything roasts together.
Bell Peppers Brings sweetness, texture, vibrant color, and develops deep caramelized flavor as they cook.
Sea Salt Helps season the dish evenly while enhancing the natural flavors of every ingredient.
Rosemary Adds earthy aromatic flavor that pairs beautifully with roasted meats.
Fresh Thyme Brings subtle herbal depth and helps perfume the olive oil as everything cooks.
Black Pepper Adds warmth and rounds out the seasoning.
Bird’s Eye Peppers Optional heat element for those who enjoy additional spice.
Onion Softens beautifully while roasting and contributes natural sweetness.
Garlic Creates a savory aromatic foundation that infuses the oil.
Celery Adds freshness and subtle texture contrast.
Olive Oil Helps everything roast properly while carrying the herb flavors throughout the dish.
Honey Adds slight sweetness and helps encourage caramelization during roasting.
Shopping Made Easy
• Any variety of sausage will work here, so shop based on what is on sale and what fits your weekly grocery budget.
• Bell peppers are usually more affordable when purchased in larger mixed packs.
• Fresh herbs are ideal, but dried rosemary and thyme can work in a pinch.
• Ripe but firm peaches work best so they hold their shape while roasting.
• Bird’s eye peppers can usually be found at Caribbean, Latin, or Asian grocery stores.
Cooking Notes From The Kitchen
• I like placing the sausages in the freezer for about 30 minutes before slicing so they firm up and give cleaner cuts.
• So much of what we cook comes down to cost, so never hesitate to buy whichever sausage variety happens to be discounted.
• Different colored bell peppers help make the final dish much more visually appealing.
• The peaches become delicate fairly quickly, so handle them gently once roasting begins.
• The combination of roasting garlic, herbs, peppers, onions and sausage creates an incredible aroma while cooking.
• This recipe works beautifully outdoors on the grill or indoors in the oven during colder months.
Simple Summertime Roasted Sausages With Bell Peppers
A simple summer recipe featuring juicy Italian sausages with peppers, fresh herbs, garlic, peaches, and onions roasted together for an easy family-friendly meal packed with incredible seasonal flavor.
Course In Season, Side Dish, Summer Recipes, Winter Recipes
Cuisine Fusion
Servings 4
Ingredients
1 1/2lbshot Italian sausagecut into 2-inch pieces
2large peachesquartered
2scallionsroughly chopped
1lbbell pepperscut into large pieces
3/4teaspoonsea salt
1tablespoonrosemary leaves
6sprigs thyme
1teaspoonblack pepper
2bird’s eye peppersoptional
1large onioncut into large pieces
6clovesgarlicsmashed
2stalks celeryroughly chopped
1/4cupolive oil
2tablespoonshoney
Instructions
I like to place the sausages in the freezer for about 30 minutes before slicing so they firm up nicely and hold their shape better when cut. Slice them into roughly 2-inch pieces.
While I personally prefer using spicy Italian sausages, feel free to go wild with your own choice. So many times what we cook is determined by cost, so grab whichever sausage happens to be on sale because the other ingredients in this recipe will add tremendous flavor and texture to the final dish.
I enjoy adding seasonal fruit whenever possible, so for this version of sausages with peppers I opted for ripe but still firm peaches with the pits removed. If you wanted to keep things a bit more tropical, pineapple wedges would work wonderfully here as well.
Into your roasting pan add the sausages, peaches, scallions, bell peppers, sea salt, rosemary, thyme, bird’s eye peppers (cut or leave whole if you decide to include them) if using, garlic, celery, and onion. I like using different colored peppers because it helps the finished dish really stand out visually.
Pour the olive oil and honey (use 3 tablespoons of maple syrup if you prefer) over everything, then toss thoroughly so every ingredient gets evenly coated.
Place uncovered on a grill preheated to roughly 500°F and close the lid.
If using an indoor oven instead, place uncovered on the middle rack and roast between 400°F and 415°F for roughly 30 to 40 minutes, giving everything a toss at least two times while it roasts.
After about 10 minutes on the grill, give everything a toss so the sausages begin browning evenly and all of the vegetables roast consistently.
At around the 20 minute mark, toss again and be prepared for that incredible rush of roasting goodness the second you open the grill. The olive oil now flavored with fresh rosemary, thyme, onion, and garlic, combined with the caramelization happening on the peppers and sausage, creates an aroma that immediately awakens your senses in the best possible way. These moments is what I live for as a chef.
Continue cooking until the sausages are fully cooked through, usually about 30 minutes on a propane grill. If using a smoker, expect the cooking time to take considerably longer.
Try not to move the peaches around too much once they have roasted for about 12 minutes as they become extremely delicate at this point and can easily begin falling apart.
Can I make sausages with peppers in the oven instead of grilling?Yes. Roast uncovered on the middle rack at 400°F to 415°F for about 30 to 40 minutes, tossing periodically during cooking. During the cold winter months, this is how I do it at home.What type of sausage works best for sausages with peppers?Hot Italian sausage adds wonderful flavor, but mild Italian sausage, chicken sausage, pork sausage, or any variety on sale works perfectly. My daughter prefers using turkey sausages, but she also adds mushrooms and zucchini to the dish.Can I substitute the peaches in this recipe?Absolutely. Pineapple works beautifully if you want a more tropical version, while apples, pears, and firm nectarines can work nicely during cooler months.Why freeze sausages before slicing?A short time in the freezer helps firm the sausages up so they slice cleaner and maintain a better shape during roasting. You can pre-fry the sausages before slicing and adding them to the vegetables, to speed up the cooking time. However, I find that you get more flavour to the dish this way, as the sausage renders out some of its fat, and this tends to add a unique twist to the roasted sausages with peppers.Why do roasted peppers become sweeter while cooking?As bell peppers roast, their natural sugars begin caramelizing, which creates deeper sweetness and adds complexity to the finished dish.
Saltfish Buljol Pizza may not be my original idea, but this version here is entirely my own, and I’ll admit, I’m very pleased with how it came together. A few years back, I noticed a pizza shop in Trinidad making their own Saltfish Buljol Pizza, and judging from the reaction online, people were absolutely loving it. Their take, however, leaned heavily on cheese, and personally, I thought that would take away from what makes a proper Saltfish Buljol so unique.
For this recipe, I wanted the bright flavors of the saltfish, fresh herbs, citrus, and peppers to remain the focus, instead of hiding everything under a blanket of melted cheese. To save time, I used store-bought pizza dough, and if you decide to do the same, I highly recommend allowing it to come up to room temperature before stretching. Skip the rolling pin as well; your hands will do a much better job preserving the texture of the dough. You will need some extra flour (not mentioned in the ingredients list) for dusting the dough to work with.
If you enjoy Caribbean flavors and you’re looking for something a little different from the usual homemade pizza night, this Saltfish Buljol Pizza brings together familiar island flavors in a way that’s simple, exciting, and incredibly satisfying.
Ingredient Guide
Salted Cod Gives the pizza its signature savory flavor and forms the foundation of the traditional buljol topping.
Scallions Adds freshness and a mild onion flavor without overpowering the delicate saltfish.
Bird’s Eye Pepper Brings optional heat and a bright Caribbean pepper flavor for those who enjoy spice.
Sweet Bell Peppers Adds crunch, sweetness and color while balancing the saltiness of the fish.
Black Pepper Provides mild background heat and helps round out the overall flavor profile.
Tomato Adds moisture, freshness and acidity which is essential in a proper buljol.
Parsley Brightens the entire topping mixture and adds freshness throughout.
Shallot Gives the flavor profile of both onion and garlic while remaining delicate enough not to dominate.
Lemon Juice Essential for bringing acidity and helping all the fresh ingredients come together.
Pizza Dough Creates the base and allows the Caribbean flavors to transform into something fun and unexpected.
Corn Meal Prevents sticking while helping create texture underneath the crust.
Olive Oil Adds richness both before and after baking while enhancing the finished flavor.
Shopping Made Easy
• Most grocery stores now carry prepared salted cod in the seafood section, though Caribbean markets usually offer better options.
• Store-bought pizza dough saves a lot of prep time and works beautifully for recipes like this.
• If salted cod is unavailable, salted pollock or Alaskan salted fish are excellent alternatives.
• Fresh scallions, parsley and bell peppers are essential here, so try not to substitute dried alternatives.
• Bird’s Eye peppers can usually be found in Caribbean or Asian grocery stores if you enjoy extra heat.
Cooking Notes From The Kitchen
• Always check salted fish carefully for bones, even when the package says boneless.
• Avoid using a rolling pin when stretching pizza dough as it forces out valuable air pockets.
• There will usually be enough residual salt left in the fish after preparing it, so avoid adding extra salt.
• Rotating frequently in a wood fired oven is critical since intense heat can cause uneven cooking very quickly.
• The olive oil drizzle after baking helps bring the fresh buljol topping back to life while adding beautiful richness.
• If using a conventional oven, a pizza stone helps replicate the intense heat of a wood fired oven.
Unforgettable Saltfish Buljol Pizza
A bold Caribbean-inspired homemade pizza combining the bright freshness of traditional saltfish buljol with crisp pizza dough for an unforgettable island twist on pizza nigh
Prepare the salted cod by either soaking overnight in water, soaking in boiling water for 20 minutes, or boiling for 5 to 7 minutes.
Rinse the fish, squeeze dry, then shred or flake into small pieces.
Check carefully for bones and remove any you find. Years ago I had a painful experience that saw me have to go to the emergency room with a bone logged in my throat.
Place the shredded salted fish into a large bowl.
Add the tomato, scallion, shallot, parsley, black pepper, bird's eye pepper, and diced bell peppers.
Add the lemon juice and mix well to combine everything evenly.
Do not add additional salt as there will still be residual salt from the cured fish.
Preheat your wood fired oven.
If using a conventional (kitchen) oven, preheat to 500°F and heat a pizza stone or baking tray.
Dust your pizza peel with the corn meal.
Stretch the dough gently by hand and place it onto the prepared peel.
Top generously with the Saltfish Buljol mixture.
Drizzle over half of the olive oil.
Slide the pizza into the oven.
If using a wood fired oven, rotate every 20 to 30 seconds to prevent uneven burning.
Bake for 3 to 5 minutes in a wood fired oven.
If baking in a conventional oven, bake for 10 to 14 minutes until the crust is golden and cooked through.
Can I make Saltfish Buljol Pizza in a regular oven?
Yes. Preheat your conventional oven to 500°F and bake for approximately 10 to 14 minutes, depending on the thickness of the dough and desired crust color.
Can I use a different type of salted fish?
Absolutely. Salted pollock and Alaskan salted fish both work very well and are often less expensive than salted cod.
Why is there no cheese on this Saltfish Buljol Pizza?
The goal here is to allow the fresh saltfish buljol flavors to remain the star. Too much cheese can overpower those bright traditional flavors.
Can I make the buljol topping ahead of time?
Yes. You can prepare the saltfish buljol several hours ahead and refrigerate it until ready to assemble the pizza.
What sauce works best with Saltfish Buljol Pizza?
Chadon Beni Garlic Sauce pairs beautifully, though Habanero Hot Honey adds a wonderful sweet heat finish.
When the sweltering heat of summer starts to settle in and the scent of freshly cut grass drifts through the air, there’s nothing more refreshing than a tall glass of homemade Lemonade. This Mango Peach Strawberry Lemonade has quickly become one of my favorite ways to cool down, combining bright citrus with the sweet, fruity aroma of ripe mangoes, juicy peaches, and strawberries. A tribute to my Caribbean heritage and Canadian surroundings. Every sip delivers a refreshing balance of sweet and tart flavors, with just enough lemony pucker to keep you coming back for more.
After sharing my Guava Lemonade recipe a few weeks ago, many readers mentioned having difficulty sourcing guava where they live. With that in mind, I wanted to create a Lemonade recipe using ingredients that are readily available year-round. By using frozen fruit, you can enjoy the vibrant flavors of summer no matter where you are. From my experience, frozen mangoes, peaches, and strawberries are easy to find in most grocery stores, and even throughout the Caribbean these days. Growing up in Trinidad and Tobago, however, having access to frozen fruit like this wasn’t something we could have imagined. However, we were surrounded by amazing tropical fruits.
As the fruit blends with the fresh lemon juice, the kitchen fills with a wonderful fruity fragrance that instantly signals summer for me. The result is a beautifully colorful Lemonade bursting with tropical flavor, bright citrus notes, and a refreshing finish perfect for hot afternoons, backyard gatherings, and family limes.
If you’re as much of a Lemonade fan as my children and the many “unexpected” guests who seem to appear whenever a pitcher is in the fridge, be sure to check out some of my other reader favorites. The Sorrel Lemonade is wonderfully Caribbean-inspired, the Strawberry Apple Cider Lemonade offers a delicious fruity twist, the Rosemary Infused Ginger Lemonade brings bold herbal and citrus flavors together, and for the adults, the always-popular Big People Lemonade adds a spirited (rum) touch to the occasion.
Ingredient Guide
Frozen Mangoes Add tropical sweetness, vibrant color, and body to the lemonade.
Frozen Peaches Contribute natural sweetness and a mellow stone-fruit flavor.
Frozen Strawberries Bring bright berry notes and a beautiful rosy hue.
Water Helps balance the concentrated fruit and lemon flavors.
Sugar Sweetens the lemonade and balances the tartness of the citrus.
Lemons Provide the signature tangy flavor that makes lemonade so refreshing.
Vanilla Extract or Caribbean Mixed Essence Adds subtle aromatic depth and enhances the fruit flavors.
Shopping Made Easy
• Frozen mangoes, peaches, and strawberries are available in most major grocery store freezer sections.
• Fresh lemons are preferred for the brightest citrus flavor.
• Caribbean mixed essence can often be found at Caribbean and West Indian grocery stores.
• Granulated white sugar works best for a clean, balanced sweetness.
• Fresh mint makes an excellent garnish and is commonly available year-round.
Cooking Notes From The Kitchen
• Allowing the fruit to thaw slightly makes blending easier and produces a smoother consistency.
• Leaving the pulp in gives the lemonade a more rustic texture and boosts the fruit flavor.
• Start with less sugar and adjust to your preference after tasting.
• Room-temperature water helps dissolve the sugar more quickly.
• Chilling the lemonade thoroughly before serving enhances the refreshing citrus flavors.
Refreshing Mango Peach Strawberry Lemonade
A refreshing summer lemonade recipe made with frozen mangoes, peaches, strawberries, and fresh lemon juice. This fruit-packed lemonade delivers bright citrus flavor, tropical sweetness, and the perfect balance of tart and refreshing.
1tablespoonvanilla extract or Caribbean mixed essenceoptional
Instructions
Allow the frozen fruit to thaw for approximately 15 minutes.
Add the thawed fruit to a high-speed blender along with 4 cups of water.
Juice the lemons and discard any seeds.
Blend the fruit mixture on high speed until smooth.
Strain the blended fruit into a large bowl or pitcher if desired. Leave the pulp in if you prefer a fuller fruit texture.
Add the fresh lemon juice and stir well.
Pour in the remaining 4 cups of water.
Add the sugar, beginning with 1 cup. Taste and adjust as needed. It's much easier to add more sugar, or you'll risk having to add water to dilute, and you'll ruin the finished lemonade.
Whisk until the sugar dissolves completely and the lemonade is fully combined. This is when you'd add the vanilla extract or Caribbean mixed essence.
Chill thoroughly before serving.
Serve over ice and garnish with fresh mint and lemon slices if desired.
Video
Notes
Frequently Asked Questions
Can I use fresh fruit instead of frozen fruit?
Yes. Fresh mangoes, peaches, and strawberries work beautifully in this recipe. Frozen fruit simply offers convenience and year-round availability.
Can I make Mango Peach Strawberry Lemonade ahead of time?
Absolutely. This lemonade can be prepared a day in advance and stored refrigerated until ready to serve. I’d suggest whisking before serving, as the fruit may settle once stored in the fridge.
Do I have to strain the fruit mixture?
No. Straining creates a smoother lemonade, while leaving the pulp provides more texture and fruit flavor.
What can I use instead of Caribbean mixed essence?
Vanilla extract is an excellent substitute and complements the fruit flavors nicely.
How can I make this lemonade less sweet?
Start with 1 cup of sugar and gradually add more until you reach your preferred sweetness level. Additionally, you may use any sweetener you prefer and in the amounts you want. A touch of citric acid will also heighten the lemon flavour and may assist in using less sugar.
In preparing this Vegetable Chow Mein, I’m taken right back to my pre-teen days growing up in San Fernando, Trinidad. I remember the food trucks and the busy restaurants along Mucarapo Street, where this humble yet flavorful cabbage-based chow mein was always served alongside fried rice and an array of chicken and pork dishes. While most chow mein recipes around the world are built on noodles, what makes this version uniquely Trinbagonian is its use of cabbage as the base, a deeply rooted part of our Caribbean way of cooking.
Our Chinese culinary traditions in the Caribbean date back to October 12, 1806, when the first Chinese immigrants arrived in Trinidad aboard the ship Fortitude. They brought techniques, ingredients, and a way of cooking that blended beautifully with what we had locally, giving rise to dishes like this one.
Even today, when I’m back home, my dad and I make it a point to visit a favorite spot where this same chow mein is tucked into soft hops bread and topped with pepper sauce. The aroma of garlic and ginger hitting hot oil, the sizzle of fresh vegetables in the wok, and that final touch of sesame oil all come together in a way that’s both nostalgic and incredibly satisfying. If you’re exploring more of our Chinese-Caribbean flavors, be sure to check out my recipes for Chinese Style Fried Chicken, Crispy Pork Belly, Chinese Takeout Wings, Easy Hoisin Noodles, and the essential Chinese Five Spice Powder that helps bring many of these dishes together.
Ingredient Guide
Vegetable oil Used as the cooking fat to quickly stir-fry ingredients at high heat without overpowering their natural flavors Onion Adds a mild sweetness and depth as it softens and releases its aroma Garlic Brings a bold, savory base that defines the character of the dish Ginger Adds warmth and a slightly spicy, fragrant note essential in Chinese-style cooking Carrot Contributes color, subtle sweetness, and a slight crunch Red bell pepper Offers sweetness and vibrant color to balance the dish Green bell pepper Adds a slightly grassy, fresh flavor and texture contrast Christophene (chayote) A mild, crisp vegetable that absorbs surrounding flavors beautifully Cabbage The main base of the dish, providing volume, texture, and a slightly sweet, earthy flavor Salt Enhances and balances all the flavors in the dish Toasted sesame oil A finishing oil that adds a nutty aroma and depth at the end
Chinese cooking wine Adds complexity and depth to the sauce Soy sauce Provides saltiness and umami, forming the backbone of the sauce Sugar Balances the savory and salty elements with a touch of sweetness Oyster sauce Adds richness and a deep umami flavor MSG (optional) Enhances overall flavor and intensifies the savory profile
Shopping Made Easy
Most of the vegetables can be found in standard grocery stores, but Caribbean markets will more reliably carry christophene.
Look for fresh cabbage with tightly packed leaves and a firm feel for the best results.
Chinese cooking wine, oyster sauce, and soy sauce are typically available in the international aisle of most supermarkets.
Toasted sesame oil is usually sold in small bottles and should be used sparingly for finishing.
If christophene is unavailable, you can substitute with chayote, which is commonly labeled as such.
Cooking Notes from the Kitchen
Stir-frying happens quickly, so having everything prepped and within reach is essential before you start cooking.
The heat level should remain medium to high to achieve that signature sizzle and slight charring on the vegetables.
The natural moisture from the washed cabbage creates steam, which helps cook the vegetables while carrying the aroma throughout the kitchen.
Adjust the cooking time of the cabbage based on your preferred texture, from slightly crisp to fully tender.
Adding sesame oil at the end preserves its aroma and gives the dish a final layer of flavor.
Easy Vegetable Chow Mein (Better Than Takeout!)
A classic Trinidad-style vegetable chow mein made with cabbage instead of noodles, highlighting Chinese-Caribbean flavors, quick stir-fry cooking, and a rich, savory sauce.
Prepare all the ingredients in advance so the cooking process flows smoothly.
In a bowl, combine the Chinese cooking wine, soy sauce, sugar, oyster sauce, and MSG if using. Mix well and set aside.
Heat the wok or large pan over medium heat and add the vegetable oil.
Add the onion, garlic, and ginger and stir for about 30 seconds until fragrant.
Add the carrot, christophene, and bell peppers and continue cooking for 2 to 3 minutes.
Add the shredded cabbage and stir well. As it hits the hot pan, you’ll hear an immediate, lively sizzle as any remaining moisture reacts with the heat. A cloud of steam will rise almost instantly, carrying with it the deep aroma of the garlic and ginger as they bloom even further. The cabbage will begin to soften at the edges while still holding its structure, turning glossy as it absorbs the flavors in the pan. Keep tossing so everything gets coated evenly and that gentle sizzle continues, letting you know you’re building flavor with every movement.
Season with salt and continue to stir to combine.
Pour in the prepared sauce and mix well to coat all the vegetables evenly.
Cook over medium to high heat, stirring as needed, until the cabbage reaches your preferred texture, about 5 minutes.
Just before turning off the heat, drizzle in the toasted sesame oil and stir to finish.
Taste and adjust salt as needed before serving.
Video
Notes
Frequently Asked Questions
Can I make vegetable chow mein without oyster sauce?
Yes, you can omit the oyster sauce or replace it with a vegan or vegetarian alternative. The flavor will be slightly lighter, but soy sauce and sesame oil will still provide depth.
Why does Trinidad vegetable chow mein use cabbage instead of noodles?
Unlike traditional versions found globally, Trinidad vegetable chow mein reflects local ingredients and cooking traditions. Cabbage was more accessible and became the base, giving the dish its unique identity.
Can I add meat or other proteins to this recipe?
Yes, you can add chicken, shrimp, or tofu. Cook the protein first, set it aside, and return it to the pan after adding the sauce.
How do I keep the cabbage from becoming too soft?
Cook on medium to high heat and limit the cooking time. About 5 minutes will give you tender cabbage with a slight bite.
What is a good substitute for christophene?
Chayote or Cho Cho is the same vegetable and can be used interchangeably. If unavailable, zucchini can be used as a mild substitute.
Scallion fried rice is not only quick and tasty, but also something I usually make with leftover rice from the night before dinner for a very satisfying lunch. Over the years, I’ve shared many versions of fried rice, and this one continues that tradition of simple, bold flavors done right.
By now, you should know that, given the heavy Chinese influence on our culinary culture in the Caribbean, especially in Jamaica, Guyana, and Trinidad and Tobago, it’s natural to see us making fried rice in many different ways. Like the Pepper Shrimp Fried Rice, the Pineapple Fried Rice, Jerk Chicken Fried Rice, and the Salt Fish Fried Rice I’ve shared over the years, just to name a few, this scallion fried rice fits right into that legacy. If you were to search for fried rice on CaribbeanPot.com, you’d have at least 25 recipes to choose from, all Caribbean-inspired and rooted in traditions passed down to us over the past 200 years by the Chinese indentured laborers who were brought to our shores after slavery was abolished.
This version keeps things simple, allowing the garlic, ginger, and scallions to shine, while making the most of leftover rice for a quick, satisfying meal without sacrificing flavor.
Ingredient Guide
Vegetable oil Used to start the cooking process and evenly distribute heat across the aromatics.
Celery Adds a subtle crunch and freshness that balances the dish.
Scallions The key ingredient in scallion fried rice, delivering a mild onion flavor and aroma.
Garlic Provides depth and a rich savory base.
Ginger Brings a warm, slightly spicy brightness to the dish.
Cooked rice The base of the recipe, best used chilled for a firm, separated texture.
Light soy sauce Adds saltiness and umami while keeping the rice balanced.
Chili crisp Optional, but adds a smoky heat and extra texture.
Toasted sesame oil Finishes the dish with a deep, nutty aroma.
Shopping Made Easy
All fresh ingredients like scallions, celery, garlic, and ginger are easy to find at most grocery stores.
Light soy sauce and sesame oil are typically in the international or Asian aisle.
Chili crisp can be found in Asian markets or specialty food stores.
Leftover rice works best, but you can cook rice ahead and chill it before using.
Cooking Notes from the Kitchen
Always chill your rice before using it to avoid soggy fried rice.
Prep everything in advance since the cooking process moves very quickly.
Use a wide pan to give the rice enough space to heat evenly.
Toasted sesame oil will give you a richer finish than regular sesame oil.
Adjust chili crisp based on your preference for heat.
Quick and Tasty Garlic Ginger Scallion Fried Rice
A quick and flavorful scallion fried rice made with garlic, ginger, and leftover rice, inspired by Caribbean-Chinese cooking traditions.
Prep all of the ingredients in advance as this is a very quick recipe to put together. I’d recommend chilling the rice to give you that grainy or shelly texture and not have soggy fried rice.
Heat the oil in a wide pan on medium-high heat and add the celery as this takes the longest to cook.
90 seconds later add the scallions, garlic, and ginger, and stir-fry for about 40 seconds. As the scallion, garlic, and ginger hit the hot oil, they chunkay, igniting a sharp, frantic hiss that immediately fills the kitchen with an aroma so bold it’ll have the neighbors knocking on your door.
Add the rice, followed by the soy sauce, chili crisp if using, and sesame oil.
Mix well, heat the rice through for about 2 to 3 minutes and combine all of the flavours.
Taste and adjust the salt (add if necessary). We didn't add any as the rice was cooked in salted water and the soy sauce will have a level of added sodium, along with the chili crisp.
Video
Notes
Frequently Asked Questions
Can I make scallion fried rice without chili crisp?
Yes, the chili crisp is optional. The scallion fried rice will still have plenty of flavor from the garlic, ginger, and sesame oil. The chili crisp will give the finished scallion fried rice a lovely smoky heat.
Why should I use chilled rice for scallion fried rice?
Chilled rice helps the grains stay separate and firm, giving you the proper texture instead of a mushy result.
Can I use freshly cooked rice?
It’s not recommended, but if you must, spread it out to cool and dry before using to reduce moisture.
Is scallion fried rice vegan?
Yes, this recipe is naturally vegan as written, making it perfect for a quick plant-based meal.
What other ingredients can I add?
You can add vegetables, tofu, or even leftover proteins to customize your scallion fried rice to your liking.
Black Pudding With Caramelized Onion is not necessarily a replacement for the traditional Refried Black Pudding recipe I shared a few years back, but rather a different and comforting way to enjoy leftover black pudding, also called blood pudding throughout the Caribbean. Not having traveled home to Trinidad and Tobago for Carnival this winter, my sister gave me a taste of home by sharing some black pudding she had tucked away in her freezer. While nothing compares to enjoying it fresh from Charlie’s in San Fernando with a generous drizzle of extra hot pepper sauce, this version truly warmed my heart.
The sweetness of slowly caramelized onions melting into the richly spiced pudding creates a beautiful contrast of flavors and textures. It is savory, slightly smoky, gently sweet, and carries just enough heat to remind you of its roots. Whether served as a topping for crackers or layered into sandwiches, this dish transforms simple leftovers into something deeply satisfying and full of Caribbean character.
Side Note! If you wanted to add pieces of black blood pudding to the Sweet Potato Hash recipe I shared a few days back, it would add a lovely taste and texture to a perfect breakfast dish.
Ingredient Guide
Butter Adds richness and helps gently cook the onions while enhancing their natural sweetness.
Onions The foundation of the dish, bringing sweetness and depth once caramelized to a deep amber color.
Sea Salt Helps draw moisture from the onions so they soften and caramelize evenly.
Blood Pudding The star ingredient, richly seasoned and deeply savory with traditional Caribbean spices.
Scallions Provide a fresh, mild onion flavor that brightens the finished dish.
Parsley Adds freshness and subtle herbal balance to the richness of the pudding.
Habanero Pepper Brings authentic Caribbean heat and a fruity spice note.
Thyme Contributes earthy, aromatic undertones essential to many Caribbean savory dishes.
Olive Oil Used to sauté the aromatics and build flavor in the same pan.
Black Pepper Adds gentle warmth and enhances the overall savory profile.
Shopping Made Easy
• Blood pudding can usually be found at Caribbean grocery stores or specialty butchers. • Fresh thyme, scallions, and habanero peppers are commonly available in most supermarkets. • If shopping at a standard grocery store, ask the butcher if they carry blood sausage. • Choose firm onions with no soft spots for the best caramelization results.
Cooking Notes from the Kitchen
• Cooking the onions slowly is key to achieving that deep amber color and natural sweetness. • Stirring every few minutes prevents the natural sugars in the onions from burning. • Do not wash the pan after removing the onions because the browned bits add extra flavor. • Crushing the black pudding while stirring helps create the ideal paste-like consistency. • The caramelized onions can be folded in or used as a topping, depending on your presentation preference.
Black Pudding With Caramelized Onion
Transform leftover blood pudding into a rich Caribbean spread with caramelized onions, herbs, and habanero heat.
Heat the butter in a saucepan over medium heat and add the sliced onions, followed by the sea salt. Stir to coat, place a lid on the pan, and cook over medium to low heat for about 15 minutes until softened and beginning to release their moisture.
Remove the lid, reduce the heat slightly, and continue cooking until the onions turn a deep amber color. Stir every five minutes to ensure the natural sugars caramelize without burning. This process will take about 50 minutes in total and you will notice the onions becoming richly sweet and fragrant as they deepen in color.
Remove the casing from the black pudding and break it into smaller pieces. Prep the others ingeredients as well.
After removing the caramelized onions from the pan and setting them aside, increase the heat to medium to low and add the olive oil without washing the pan. Add the parsley, habanero pepper, scallions, thyme leaves, and black pepper. Cook for about 3 minutes until you hear the gentle sizzle and the aroma of the herbs and pepper fills the kitchen.
Add the black pudding to the pan and crush it as you stir, combining all the flavors into a somewhat thick, paste-like consistency.
After 3 to 4 minutes, fold in the caramelized onions and heat through for about 2 minutes.
Serve warm as a topping for sandwiches or crackers. Alternatively, keep the caramelized onions separate and spoon them over the finished pudding as a topping.
Video
Notes
Frequently Asked Questions
Can I use store-bought blood sausage instead of traditional Caribbean black pudding?
Yes, store-bought blood sausage can be used if Caribbean-style black pudding is unavailable. Keep in mind that seasoning profiles may vary slightly.
How spicy is Black Pudding With Caramelized Onion?
The heat level depends on the habanero pepper. Removing the seeds reduces the intensity, and you can substitute a milder pepper if preferred.
Can I make this recipe ahead of time?
Yes, this dish reheats well. Store it in an airtight container in the refrigerator and warm gently before serving.
Should I mix the caramelized onions in or serve them on top?
Traditionally, you can do either. Folding them in creates a balanced sweetness throughout, while topping the pudding gives visual contrast and texture.
Can I store caramelized onions?
Yes, caramelized onions store well in an airtight container in the refrigerator for up to 4 days. Allow them to cool completely before storing and reheat gently before using.
Can I store leftover refried black pudding?
Yes, leftover refried black pudding can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over low heat on the stovetop, adding a small splash of oil if needed to loosen the texture.
Every summer, when the string beans start coming in strong from my garden, I look forward to building simple, flavor-forward dishes like this one. This Garlic and Chive String Beans with Cashews recipe is part of my #InSeason series, which celebrates seasonal ingredients I grow or source locally that inspire everyday cooking at home.
I used my homemade chive and garlic butter as the flavor base for this recipe, but if you haven’t made that one yet, don’t worry—salted butter or olive oil works just fine. Toasted cashews bring nutty richness and a lovely texture contrast to the tender beans. Finished with a touch of lemon zest (and a little juice if you like), this dish is quick, fresh, and satisfying.
Though not traditional Caribbean, this recipe reflects the way I cook in real life—rooted in fresh ingredients, flavor-building, and always nourishing. Whether you serve this as a side dish to grilled fish, roasted chicken, or enjoy it as a stand-alone veggie bowl, this recipe brings seasonal joy to your plate.
Ingredient Guide
Raw Cashew Nuts – Brings crunch and a nutty depth to balance the buttery beans.
Chive Garlic Butter – Adds bold flavor from chives and garlic blended into butter.
String Beans – Fresh, tender beans are the base of this seasonal side dish.
Sea Salt – Enhances the natural flavors of all the ingredients.
Black Pepper – Adds a mild heat and balance to the butteriness.
Garlic – Sliced for a mellow aromatic base that infuses the butter.
Water – Helps steam the beans briefly to get them just tender.
Lemon Zest – Brightens the dish and offsets the richness.
Chili Flakes (Optional) – Adds a little extra heat, if desired.
Lemon Juice (Optional) – Offers an extra pop of acidity to cut through the fat.
Shopping Made Easy
Most grocery stores carry fresh string beans year-round, but they’re best during summer.
Raw cashews are available in the baking or snack aisle—look for unsalted to control the flavor.
You can use salted butter if chive garlic butter isn’t available, or substitute with olive oil for a vegan version.
Fresh garlic and lemon are pantry staples that add essential flavor.
Cooking Notes from the Kitchen
Toasting the cashews first enhances their flavor and ensures they stay crisp in the final dish.
Don’t overcook the string beans—you want them bright green with a little bite.
Feel free to add the lemon juice right at the end to cut the richness from the butter.
This recipe is adaptable—great with asparagus or snap peas when string beans aren’t in season.
You can prep the garlic and zest the lemon while the cashews are toasting to save time.
What can I use instead of cashews in this recipe?
If you don’t have cashews or need a nut-free option, try using sunflower seeds or slivered almonds. Roasted chickpeas can also add crunch without the allergens.
How do I make garlic and chive butter from scratch?
To make your own, blend softened salted butter with minced garlic and finely chopped fresh chives. Store in the fridge and use for veggies, seafood, or grilled meats.
Can I make this recipe vegan?
Absolutely. Just replace the chive garlic butter with olive oil or a plant-based butter. The flavor will still be excellent with the garlic, lemon, and cashews.
Should I blanch the string beans first?
It’s not necessary for this recipe since the steaming step in the skillet keeps the beans crisp-tender. But blanching and shocking in cold water can be done if you prefer extra crunch.
Can I use frozen string beans?
Yes, but be sure to thaw and pat them dry first. Frozen beans may release more moisture, so adjust the water in the steaming step accordingly.
Garlic and Chive String Beans with Cashews
Fresh string beans straight from the garden come alive in this quick sauté featuring a vibrant garlic and chive butter, toasted cashews for crunch, and a touch of lemon zest for brightness. Part of my #InSeason series, this simple dish shows how local and seasonal ingredients can elevate everyday meals at the dinner table.
Course Chris’s Kitchen, Global Favorites, Side Dishes, Spring Recipes, Summer Recipes, Vegan, Vegetarian
Cuisine Fusion
Ingredients
1/2cupraw cashew nuts
2– tablespoons chive garlic butter
1 1/2– lbs string beanswashed, trimmed
3/4– teaspoon sea salt
1/2– teaspoon black pepper
3– cloves garlicsliced
2– tablespoons water
1/2– teaspoon lemon zest
– pinch chili flakesoptional
1/2juice– of lemonoptional
Instructions
Prep the string beans. Wash, drain and trim off the stems and bottom ends of the beans.
Place a dry skillet over medium heat. Add the cashew nuts and toast for 2–3 minutes, stirring often until golden and aromatic. Remove and set aside.
Add the chive garlic butter to the same skillet. Once melted, add the sliced garlic and cook for 1 minute, stirring to release its flavor into the butter.
Add the trimmed string beans and toss to coat in the flavored butter. Cook for 2–3 minutes, stirring occasionally.
Season with sea salt, black pepper, and chili flakes if using. Add the sliced garlic for additional garlic flavor. Add the water, cover the skillet, and allow the beans to steam for 2–3 minutes until just tender but still vibrant.
Uncover, stir in the toasted cashews and lemon zest. Add lemon juice if using. Sauté uncovered for 1 additional minute to blend flavors and reduce any liquid.
Taste and adjust seasoning to your preference. Serve warm as a side dish.
Growing up in San Fernando, Trinidad and Tobago, one of my favourite memories was heading down to Mucurapo Street for a quick Chinese lunch before catching a Kung Fu movie with my dad and brother. Back then, the dish was usually a chicken stir-fry served family-style, full of bold oyster sauce flavours that soaked up perfectly with sticky rice. Over the years living in Canada, I’ve given that dish a little twist—swapping in shrimp (or sometimes thinly sliced beef) for a lighter, seafood version that still packs all the savoury goodness of my childhood favourites.
This Oyster Sauce Flavoured Shrimp Stir Fry is a quick, weeknight-friendly recipe that comes together in under 30 minutes. The shrimp cook up juicy and tender, with bell peppers adding a satisfying crunch. It’s an easy dish to stretch with extra vegetables like mushrooms, zucchini, cabbage, or bean sprouts when cooking for a crowd. Plus, you can dial up the heat with chili oil or fresh hot peppers to suit your spice preference.
Whether you enjoy it with steamed rice, noodles, or straight out of the pan, this stir-fry is a perfect way to bring a little taste of Caribbean-Chinese fusion into your kitchen.
Ingredient Guide
Shrimp: Medium-sized shrimp (16-20 count) offer the best bite and stay juicy in the quick stir fry.
Salt and Black Pepper: Basic seasoning to highlight the natural sweetness of the shrimp.
Vegetable Oil: Neutral oil for stir-frying; feel free to use any preferred cooking oil.
Onion: Adds sweetness and body to the base of the stir fry.
Ginger: Freshly grated for a zesty kick that balances the rich oyster sauce.
Garlic: A must-have for depth and aroma in the dish.
Green and Red Bell Peppers: Brings colour and a mild, sweet crunch to the stir fry.
Oyster Sauce: The star ingredient, delivering that iconic umami-rich, savoury glaze.
Hoisin Sauce: Optional for a hint of sweetness and complexity.
Sesame Oil: Toasted sesame oil adds a nutty finish to the dish.
Soy Sauce: Provides saltiness and depth to the sauce mixture.
Water: Helps to thin and loosen the sauce so it coats all ingredients evenly.
Scallions: Added at the end for freshness and colour.
Sesame Seeds: Sprinkled over for a light crunch and visual appeal.
Shopping Made Easy
Medium shrimp are available fresh or frozen at most grocery stores; look for peeled and deveined for convenience.
Oyster sauce can be found in the international aisle or at any Asian grocery store.
Toasted sesame oil is often near the oils section or with Asian condiments.
For hoisin sauce, a small bottle goes a long way and lasts in the fridge for months.
Choose bell peppers that are firm and heavy for their size; both red and green for colour contrast.
Fresh ginger and garlic are pantry staples that add essential flavour to stir-fries.
If you like extra heat, look for chili oil or chili crisp in specialty aisles.
Cooking Notes from the Kitchen
To get that restaurant-style stir fry texture, use high heat briefly on the shrimp to sear and then remove them before overcooking.
Cut your bell peppers into even slices so they cook uniformly and keep a slight crunch.
Adding hoisin sauce is optional but gives a nice balance of sweet and savoury to the oyster sauce base.
Rinsing out the sauce bowl with a splash of water ensures no flavour is wasted.
You can easily swap shrimp for thinly sliced beef or chicken, adjusting the initial stir-fry time accordingly.
Can I use frozen shrimp for this stir fry?
Yes, frozen shrimp work perfectly. Just be sure to thaw them completely and pat dry with paper towels to avoid excess water diluting the stir fry sauce.
What vegetables can I add to stretch this dish?
Mushrooms, zucchini, cabbage, and bean sprouts are all great options to bulk up the stir fry while keeping it light and nutritious.
Is there a substitute for oyster sauce?
While oyster sauce has a unique umami flavour, you can substitute with mushroom-flavoured vegetarian oyster sauce or a mix of soy sauce and a touch of sugar for a similar effect.
Can I make this dish spicy?
Absolutely! Add chili oil, chili crisp, or fresh sliced hot peppers towards the end of cooking to give the dish a spicy kick tailored to your taste.
What’s the best side dish to serve with this stir fry?
Steamed sticky rice is my personal favourite, but you can also enjoy it with jasmine rice, plain noodles, or even cauliflower rice for a low-carb option.
Oyster Sauce Flavoured Shrimp Stir Fry
This Oyster Sauce Flavoured Shrimp Stir Fry is a quick and delicious dish inspired by my childhood lunches in San Fernando, Trinidad and Tobago. It brings together juicy shrimp, crisp bell peppers, and a savoury oyster sauce glaze that’s perfect with steamed rice or noodles. A versatile recipe you can easily adapt with beef, chicken, or extra vegetables to stretch for more guests.
Peel, devein, and rinse the shrimp under cool water. Drain well and season with salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the seasoned shrimp and stir-fry for about 2 minutes until they start to turn pink. Remove the shrimp from the pan and set aside.
In the same pan, add the remaining 1 1/2 tablespoons of oil over low heat. Add the sliced onion, garlic, ginger, and stir for about 1 minute to build flavour. Then add the green and red bell peppers. Cook for 3-4 minutes, stirring often, until they begin to soften.
While the vegetables cook, combine the soy sauce, hoisin sauce (if using), sesame oil, and oyster sauce in a small bowl. Mix well.
Turn the heat to medium-low, pour in the sauce mixture, and stir to coat the vegetables evenly. Rinse the sauce bowl with 1 tablespoon of water to capture any remaining sauce and add it to the pan.
Cook for 2 minutes to allow the sauce to thicken slightly. Return the shrimp to the pan, stirring well to coat with the sauce and warm through.
Turn off the heat and sprinkle the sesame seeds and chopped scallions over the stir-fry.
Serve hot with steamed sticky rice or your favourite noodles. Add chili oil or fresh sliced hot peppers if you like it spicy.
Spring and early summer are the perfect time to take advantage of fresh garden herbs, and this garlic chive butter is a celebration of that seasonal abundance. Part of my In Seasonseries, this simple yet deeply flavorful butter is a great way to preserve the vibrant, oniony taste of chives while elevating everyday meals with minimal effort.
The idea came to me while prepping a batch of garlic for roasting, and I thought, why not combine it with the armful of fresh chives I had just harvested? A quick sauté to bloom the garlic’s flavor, a handful of finely chopped chives, and a good blend of salted and unsalted butter come together to create a rich, aromatic spread that’s as versatile as it is delicious. Use it on toast, melted over grilled meats or vegetables, or package it up for gifting to friends and neighbors.
Best of all, this Garlic Chive Butter is one of those make-ahead ingredients you’ll keep reaching for. You can customize it with your favorite herbs, spices, or even chive blossoms. It stores well in the fridge and freezes beautifully too.
Ingredient Guide
Salted Butter: Adds flavor and body to the sautéed garlic base.
Garlic: Infused in warm butter to create a deep, savory foundation.
Chives: Fresh and finely chopped for a mild onion flavor and seasonal brightness.
Unsalted Butter: Used for bulk and creaminess, giving you full control over the salt level.
Shopping Made Easy
Choose fresh, firm garlic cloves; avoid any with green shoots or soft spots.
Spring chives are abundant in gardens and markets; look for bright green stalks.
For a richer finish, try high-fat butters like Amish or Irish butter.
You’ll find all ingredients at regular grocery stores, and even better quality at local co-ops or farmers’ markets.
Cooking Notes from the Kitchen
Rinse chives thoroughly to remove any hidden grit or dirt.
Gently sauté garlic; don’t let it brown or it may turn bitter.
Add herbs off the heat to preserve their color and flavor.
Use plastic wrap to roll into logs for freezing; slice into coins for portioning.
Stir in chive blossoms at the end for added aroma and a pop of color.
Can I freeze homemade garlic chive butter?
Yes, you can freeze it easily. Roll it into a log using plastic wrap and store it in the freezer. Slice off what you need, when you need it.
How long does garlic chive butter last?
It will keep on the counter for up to 2 weeks or in the fridge for several months. If frozen, it’s best used within 6 months.
Can I use dried chives instead of fresh?
Fresh chives are best for flavor and texture, but in a pinch, dried chives can be used. Just reduce the quantity since they’re more concentrated.
What else can I add to enhance the flavor?
Try adding black pepper, smoked paprika, chili flakes, or even lemon zest. Customize it to match your taste or your main dish.
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In a saucepan over medium-low heat, melt the salted butter. Add crushed garlic and stir occasionally. Once small bubbles appear at the edges, remove from heat.
Add the chopped chives and softened unsalted butter to the saucepan off the heat.
Stir until the mixture is fully combined. Add a pinch of sea salt if desired.
Transfer to containers with lids, or roll into a log with plastic wrap to freeze.
Store in the refrigerator for up to 3 months, or keep at room temperature for up to 2 weeks.
