Cookin' tropicals
Caribbean Red papaya
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How a Caribbean Red ripens
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Lots of ways to slice and dice
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Our papaya fields
Papayas grow fast!
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Solo papayas
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30 ways to enjoy Solos
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SlimCado avocado
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Is your SlimCado turning red?
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Non-GMO
Opening SlimCados
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Beyond guac and toast
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From farm to table
How an avocado begins
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Starfruit
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Garnishing with starfruit
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Early morning in a starfruit grove
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Passionfruit
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7 no recipe ideas
Add, top, bake…
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Freeze passionfruit?
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Just a bee doing its job
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Groovy Coconut
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Dragonfruit
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Red or white inside?
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From bud to fruit
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Panorama of our fields
Midnight at the oasis
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Ginger
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Limes
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In the limelight…
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Select one or more ingredients that should be included in recipe
lime
limes
1 lime
sugar
Caribbean Red® papaya
non-fat cooking spray
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salt
honey
2 limes
olive oil
starfruit
Groovy Coconut
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1 SlimCado avocado
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fresh ginger
water
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Salt and pepper to taste
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1/2 Caribbean Red® papaya
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cinnamon
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1/2 tsp salt
Pepper
Red guavas
1 tsp cinnamon
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Eggs
1 tsp salt
Salt and pepper
1/2 tsp pepper
chopped
1 dragonfruit
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1
Dragonfruit, red or white
brown sugar
Solo papayas
1 Caribbean Red® papaya
Ginger, fresh
Groovy Coconut, shredded
Red onion, chopped
2 tbs olive oil
1 Solo papaya
Solo papaya
1 tbs honey
2 Florida starfruit
2 passionfruit
Cumin
Fresh Groovy Coconut, shredded
1 clove garlic, minced
1 tbs olive oil
1 tbs sugar
1 tsp cumin
2 Solo papayas
red guava
1/4 cup sugar
milk
Non-fat Greek vanilla yogurt
Butter
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orange juice
Garlic cloves, minced
1 tbsp sugar
1 egg
Heavy cream
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cornstarch
1" fresh ginger
2 tbs honey
sea salt
Mamey sapote
Balsamic vinegar
Mint leaves
3 limes
1/2 tsp black pepper
1/2 tsp coriander
1/2 tsp cumin
Chili powder
Garlic, minced
2 large Florida starfruit
vanilla
Vanilla extract
vegetable oil
1 inch fresh ginger
1 tsp vanilla
lychees
Canola oil
3 tbs olive oil
1/2 tsp nutmeg
Garlic clove, minced
ginger
1/3 cup brown sugar
Cilantro
1/4 Caribbean Red® papaya
1 tsp coriander
Ice cubes
1/4 cup Groovy Coconut, shredded
2 tbs brown sugar
1" fresh ginger, minced
Almond milk
yuca
dash of salt
Dash of salt and pepper
Dijon mustard
2 tbs sugar
Dragonfruit
egg yolks
SlimCado avocados
Soy sauce
1/2 SlimCado avocado
Fresh ginger, minced
3 tbs extra-virgin olive oil
paprika
Starfruit from Florida
Strawberries
3 tbs sugar
Strawberries, stems cut-off
Garlic
1/2 tsp sea salt
4 ice cubes
1 tbsp honey
Cilantro, chopped
Greek yogurt
Clove garlic, minced
1 cup sugar
1 cup water
Unflavored gelatin
Coconut oil
1 Florida red guava
Confectioners' sugar
Vanilla Greek yogurt
Vanilla yogurt
2 red guava
1 tsp vanilla extract
Red onion
1 tsp. black pepper
Cream cheese
2 tbs butter
Almond slivers
1/4 cup water
diced
seed discarded
Apple cider vinegar
1/4 Groovy Coconut®
Dragonfruit, red
2 tbs vegetable oil
Mayonnaise
baking powder
Dry white wine
1/4 tsp salt
Egg
2 Uniq Fruit
nutmeg
1/2 cup sugar
Onion, diced
flour
1 Brooks Solo papaya
Fresh basil, chopped
3 passionfruit
1 tbs brown sugar
1 chayote
1 cinnamon stick
1 clove garlic
Fresh parsley
chayotes
3 tbs honey
2 chayotes
Parsley, chopped
2 cloves garlic, minced
1/2 tsp cornstarch
1/2 tsp each salt and pepper
1/2 tsp kosher salt
Garlic cloves
Ginger, minced
2 eggs
pine nuts
1/3 cup Greek yogurt
1/3 cup orange juice
1 cup orange juice
Cilantro, chopped finely
1/3 cup sugar
Tortilla chips
Green onions, chopped
4 Solo papayas
4 tbs butter
Turmeric
1/4 cup brown sugar
2 passionfruit (ripe when wrinkled)
1 egg, beaten
Coconut water
Coffee liqueur
Unsalted butter
raisins
Vegetable broth
2 red guavas
1 tsp sea salt
6 limes
2 slices Florida starfruit
Red bell pepper, chopped
1 tsp sugar
1 tsp thyme
Ice
instant vanilla pudding mix
1 Uniq Fruit
White wine vinegar
2 tbs canola oil
1/4 cup olive oil
1 lime, juiced
Rice vinegar
1 medium Florida starfruit
1/4 cup red onion
Yellow onion, diced
1 medium tomato, chopped
All purpose flour
cut in half
salt and pepper, as desired
2 tbs quick-cooking tapioca
Low-fat vanilla Greek yogurt
1/2 cup brown sugar
1 cup ice
shredded
1/4 tsp nutmeg
Banana
1 red guava
Basil leaves
Eddos or tarro
1/2 cup ice
1/2 cup milk*
SlimCado
Butter, melted
fish sauce
Florida passionfruit
1 small Florida starfruit
1 starfruit
3 medium Florida starfruit
Fresh cilantro, chopped
fresh ginger, grated
Caribbean Red® papayas
fresh ginger, peeled and cut into 2 or 3 pieces
1 tbs cilantro
1/2 stick of butter
1 tbs cinnamon
Cauliflower florets
Fresh Groovy Coconut
2 (12 fluid ounce) cans tomato juice
Star anise pods
1/2 tsp
1/2 tsp allspice
3 tbs fresh mint, chopped
Chayote
parmesan cheese
Fresh rosemary
Parmesan cheese, shredded
1 tbs fresh mint, chopped
1 tbs garlic, minced
1 cup arugula
2 cloves garlic
1 tbs low-sodium soy sauce
1 tbs maple syrup
2 cup green pepper, chopped coarsely
Chicken breasts, pre-cooked sliced
2 cups arugula
Chicken broth
Chicken stock
1 cup Caribbean Red® papaya, chopped
1/2 tsp ground cinnamon
Chicken, pre-cooked and chopped
1/2 tsp ground cloves
2 cups Caribbean Red papaya (about ½ fruit)
Chili pepper
Pecans, chopped
Garlic clove
1/2 tsp paprika
1 cup dried cranberries
2 cups sugar
2 cups vanilla Greek yogurt (nonfat or low fat)
2 cups water (flat or sparkling)
3/4 cup sugar
1/2 tsp sugar
Chives, chopped
1/2" fresh ginger
2 Florida passion fruit
tequila
2 Florida passionfruit
Thai guava
1 tbs Worcestershire sauce
4 cups water
1 cup heavy cream
1/3 cup butter, melted
4 egg yolks
Pinot Grigio
1 cup light brown sugar, packed
1/3 cup Groovy Coconut, shredded
thyme
1/3 cup olive oil
1 cup or approximately 1/4 Caribbean Red® papaya or 1 Solo papaya
to taste
1/3 cup red wine vinegar
1/3 cup skim milk
1 cup plain yogurt
1 tsp almond extract
2 medium Florida starfruit
1 tsp baking powder
1 tsp balsamic vinegar
Cinnamon sticks
Poppy seeds
Green olives, pitted
1 cup sour cream
1 tsp chili pepper
1 tsp chili powder
triple sec
4 sheets nori (roasted seaweed)
1 cup vegetable stock
coarsely chopped
1 cup white wine
1/4 cup basil, chopped
Coconut cream
1 tsp garlic minced
1/4 cup butter
1 tsp ground cinnamon
1 tsp honey
2 plum tomatoes, chopped coarsely
1 tsp paprika
1 garlic cloves, minced
1 tsp sesame oil
2 slices fresh Groovy Coconut
honey or maple syrup
Walnuts, chopped
1 tsp sriracha sauce
1/4 cup extra-virgin olive oil
2 SlimCado avocados
Cooking sherry
Hot tap water
wasabi and sushi ginger
1 tsp turmeric
1 inch fresh ginger, peeled and grated
1/4 cup fresh cilantro, chopped
1 large cucumber, peeled and halved
Corn
watermelon, diced
1 large onion, chopped
1/4 cup fresh Groovy Coconut, shredded
Red onion, diced
1/4 cup fresh mint, chopped
Instant pistachio pudding mix
1 tsp. kosher salt
2 starfruit
Cornmeal
Crackers
Jalapeño pepper, diced
Red pepper
1 lb or 1 1/2 cups of baked calabaza
1/4 cup honey
Cream cheese, softened
1 lb. boniato
cream of tartar
Kalamata olives, pitted
1/4 cup mint leaves
1 lime for juicing
8 slices Florida red guava
2 tbs cornstarch
1/4 cup red onion, chopped
about 1 tbs grated
2 tbs fresh basil, chopped
Agave
Agave nectar
1/4 cup rice vinegar
1/4 cup rice wine vinegar
lettuce
Yogurt
1/4 cup slivered almonds
1/4 cup soy sauce
2 tbs light brown sugar
lime for garnish
cut into strips
1/4 cup vanilla Greek yogurt
dash salt and pepper
2 tbs SlimCado avocado
mamey
1 pkg dry guacamole mix
1 (4 ounce) jar diced pimento peppers, drained
Maple syrup
1/4 teaspoon chili sauce
1/4 tsp black pepper
2 tbsp brown sugar
1/4 tsp cardamom
Dried blueberries
2 tbsp oil
1 1/2 cups sugar
1 poblano chili, diced
2 tbsp olive oil
Bacon bits
1/4 tsp ginger
Dried sliced apples
1/2 cup fresh coconut, shredded
12 lychees
1 prepared graham cracker crust
1/4 tsp ground cloves
minced
1 1/2 tsp salt
miniature marshmallows
mint chopped
edamame, shelled
2 tsp coriander
Eddos
2 tsp cornstarch
1 red pepper
Shrimp, peeled and deveined
1/2 cup honey
egg whites
1/8 cup balsamic vinegar
1 15 oz. can chickpeas, drained
Black beans
1/8 cup cheddar cheese
Black olives, pitted
Mozzarella cheese, shredded
sliced thinly (you can leave the skin on)
1 6 oz. can of crabmeat
1/2 cup pecans
Boniato
1 SlimCado
Feta cheese
1/2 cup red onion, chopped
SlimCado avocado, cut in half, seed discarded
1/8 cup Groovy Coconut, shredded
2/3 cup regular rolled oats
1/2 cup red onion, peeled and halved
Oatmeal
1 SlimCado® avocado, chopped coarsely
1/2 cup sour cream
1/8 cup sugar
Olive oile
1/2 cup strawberry jam
1/8 cup tamari sauce, optional
1/8 tsp ground black pepper
1 small onion, chopped
1 small red onion, diced
Cardamom
Cardamon
1/2 cup yogurt
Small onion, chopped
Caribbean Red papaya
1/2 Groovy Coconut
optional: 1/2 cup chopped veggie or fruit (sliced radishes shown)
1/2 inch fresh ginger, minced
Fresh basil
3 tbs butter
Caribbean Red® papaya, diced
1 Caribbean Red papaya, peeled, cut into 1/2
1 tbs butter
1/2 SlimCado® avocado, mashed
12-oz. bag of ready-to-steam green beans
3 tbs butter, melted
Sparkling water, chilled
1/2 small dragonfruit
15 oz ricotta cheese
3 tbs canola oil
Fresh ginger, peeled and chopped
Oregano, dried
Sparkling water, optional
1 Caribbean Red papaya, peeled, seeds discarded and chopped into 1/2
1 tbs capers
1/2 stick butter, melted
16 oz pre-cooked pork tenderloin, optional
3 tbs chopped cilantro
carrots, peeled and diced
oregano, finely chopped
1 Caribbean Red papaya, peeled, seeds discarded and chopped into 1/2" pieces
16 oz. precooked, barbecue-style pork
3 tbs coconut oil
fresh ginger, peeled and grated
Packaged cheesecake mix
Spinach leaves
1/2 stick of butter, melted
18 baby clams, scrubbed
3 tbs cooking oil
Cashews, coarsely chopped
fresh ginger, peeled and minced
Spinach leaves, stems removed
1 Caribbean Red® papaya (about 2 lbs, without seeds), peeled and chopped into 1" chunks
1/2 stick unsalted butter
18 thin slices of turkey
3 tbs cornmeal, fine
pad Thai noodles
Spinach, fresh
1 Caribbean Red® papaya, just ripe
1 tbs curry powder
1/2 tbs Italian dressing
3 tbs dried parsley
splash of hot sauce
1 carrot, peeled and diced
1 tbs dried dill
1/2 tbs sugar
Cauliflower flories, cut in half
Pancetta, thin slices
1 tbs flaxseed
1/2 teaspoon finely minced dried hot chili pepper
Cayenne pepper
Panko bread crumbs
sprigs of fresh mint (one for the drink, the other for the garnish)
1 tbs flour
1/2 teaspoon pepper
2 3-oz. tilapia fillets, thawed
3 tbs flour
Cayenne powder
Fresh Groovy Coconut slice
papaya
1 cinnamon stick or 1 tbs cinnamon
1 tbs fresh Brooks lime juice
3 tbs fresh chives, chopped
papaya pieces
1 clove chopped garlic
1 tbs fresh cilantro, chopped
2 8.5 oz pkgs microwavable balsamic rice
3 tbs fresh cilantro, chopped
Celery stalks, coarsely chopped
Fresh kale
Papaya seeds
starfruit cut into star slices (reserve 4 slices for garnish)
1 tbs fresh ginger
1/2 tsp baking soda
2 9 oz pkgs precooked chicken breasts, chopped
3 tbs fresh mint (plus stems for garnish)
celery, chopped
fresh mint leaves
1 clove garlic, finely chopped
2 anise stars
starfruit, chopped in 1/4
1 tbs fresh Groovy Coconut, shredded
1/2 tsp cardamom
2 apples, Granny Smith or your favorite, cored and sliced
3 tbs fresh sage, chopped
Fresh parsley, chopped
1 cucumber
1/2 tsp cayenne pepper
2 bananas, chopped
fresh parsley, finely chopped
Parmesan cheese, grated
stems and gills removed (reserve stems) 2 tbsp olive oil
1 cucumber, cut into 1/4
1 tbs fresh mint for garnish
1/2 tsp chili pepper
2 Brooks' Solo papayas
3 tbs molasses
1/2 tsp chili powder
2 Caribbean Red papayas
fresh rosemary, chopped fine
1 cucumber, peeled and sliced
1 tbs fresh oregano
1/2 tsp chipotle chili powder
2 celery stalks
3 tbs orange juice
Cherry tomatoes
1/2 tsp cinnamon
3 tbs pineapple juice
Cherry tomatoes, cut in half
fresh tarragon, chopped
parsley flakes
Stir Fry veggies (just about any veggies like: broccoli, cauliflower, snow peas, carrots, onion)
1 cup apple cider
1 tbs ground cinnamon
1/2 tsp clove
2 cinnamon sticks
3 tbs red wine vinegar
1/2 tsp cloves
3 tbs rice vinegar
chevre (or soft goat cheese)
fresh thyme, chopped
parsley, finely chopped
1 cup breadcrumbs
1 tbs horseradish
3 tbs rum
frozen waffles
Parsnips, peeled and cut into 1/4" pieces
1 cup buttermilk
2 cloves garlic, peeled
frozen waffles or toast
passion fruit
1 cup Caribbean Red papaya (about 1/4 of the fruit)
1/2 tsp cream of tartar
3 tbs tahini
1 tbs melted butter
3 tbs unsalted butter
frozen whipped dessert topping, thawed
Passsionfruit
1 tbs oil
1/2 tsp dried ginger
2 cups baked calabaza in 1/2" chunks
3 tbs vegetable oil
chicken drumsticks
Peanut butter
1 cup Caribbean Red® papaya (about 1/4 of a fruit), peeled and chopped; discard seeds
2 cups beef bouillon
3 tbsp fresh basil, chopped
frozen whipped topping, thawed
1 tbs poppy seeds
2 cups Caribbean Red papaya (about ½ a fruit)
3 tbsp. to 1/8 cup heavy whipping cream
Peanuts, halves
1 cup chopped chicken breasts
1 tbs reduced fat peanut butter
3 to 4 cups canola oil
garam marsala (fenugreek seeds, optional)
peas
Sugar - regular if white dragonfruit, brown sugar if red
1 cup chopped fresh strawberries
1 tbs rice vinegar
1/2 tsp ground nutmeg
3 tsp flour
Garam masla
1 cup coarsely chopped onion
2 cups chopped broccoli florets
3 tsp minced garlic
1 cup coconut milk
1 tbs rosemary leaves, finely chopped
1/2 tsp mustard powder
2 cups clam juice
3-4 tbs tahini oil
chilled
peeled
1 cup cooked chicken meat
1 tbs sesame seeds
2 cups hard cider, chilled*
3/4 cup cereal, your choice (chocolate Cheerios shown)
Chilled lettuce leaves
Sweet kale
1 tbs sesame seeds, toasted
1/2 tsp onion powder
2 cups Ritz crackers
3/4 cup flour
chilled water
1 cup cooked yellow rice
2 cups shredded cabbage
3/4 cup heavy whipping cream
Chimichurri sauce
Sweet red peppers, chopped
1 tbs sour cream
3/4 cup light brown sugar
chipotle pepper
garlic salt
peeled and diced
sweetened condensed milk
1 cup fat-free plain yogurt
1 tbs stevia
2 cups uncooked basmati rice
3/4 cup raw pumpkin seeds
Chipotle powder
Swiss or American cheese
1 cup Florida starfruit, diced and seeded
chips
Tapioca flour
1 cup fresh cranberries
1 tbs sugar (optional, taste before adding)
1/2 tsp Sriracha sauce
Tapioca powder
1 cup fresh Groovy Coconut, shredded
1 tbs sugar (optional)
2 cups white vinegar
Ginger dressing
Tarragon
1 cup fresh spinach leaves
1 tbs tahini
1/2 tsp. red pepper flakes
2 cups white wine vinegar
4 boneless, skinless chicken breast halves
Chives, fresh
Tarragon leaves
1 cup fresh strawberries, diced
1 tbs tequila
2 dragonfruits
4 celery stalks, chopped
chocolate chips
1 cup goat cheese, crumbled
1 tbs thyme, chopped
1/3 Caribbean Red® papaya
4 cups fresh romaine lettuce
chocolate instant pudding
Goat cheese
pepper to taste
tempeh, chopped
1 cup grape tomatoes halved or 1 medium tomato chopped fine
1 tbs vanilla
1/3 cup all-purpose flour
4 cups of thinly sliced vegetables (e.g., broccoli, cauliflower, carrots)
Chocolate or pound cake
gold or white rum
Pie crust, ready to bake
1/3 cup apple cider vinegar
4 cups romaine lettuce
Pinch salt
1 cup grapes, cut in half
2 Florida red guavas
Thai guava (about the same volume as the red guava you buy)
4 egg whites
graham cracker
Pineapple juice
Thai guava, chopped
1 cup ice cubes
1/3 cup chocolate sauce
2 Florida starfruit, edges trimmed with a veggie peeler and sliced into stars with seeds discarded, then chopped into small pieces
chopped basil leaves
graham cracker crumbs
pineapple or orange gelatin
1 cup ketchup
1 tbsp chocolate syrup
1/3 cup coconut milk
2 garlic cloves, minced
4 eggs
Thai or bird's-eye chilies, finely chopped
1 tbsp Dijon mustard
1/3 cup cream cheese
2 Granny Smith apples, peeled and cut into thin slices
4 Florida starfruit (seeds removed) sliced into stars
thawed
1 tbsp fresh oregano
1/3 cup fresh basil
2 inches fresh ginger
4 green tea bags
chopped in 1/4" pieces
Granny Smith apples, cut into 2/4
Pita wedges or tortilla chips
1 cup low-fat vanilla Greek yogurt
1/3 cup fresh cilantro, chopped
2 large eggs
1 cup mozzarella cheese, shredded
1 tbsp Grand Marnier
4 individual graham cracker piecrusts
Granny Smith apples, cut into 3/4
pitted and minced
1 cup oats
2 large or 3 small limes (3 tbs. juice)
4 individual serving-sized sweet potatoes (2" to 3" in diameter)
chopped onion
thinly sliced celery
1 tbsp olive oil
1/3 cup honey
2 large starfruit
4 kiwi fruits
grape tomatoes, sliced in half
pitted and sliced black olives, drained
1 cup or 1 medium yellow onion, diced
2 lb boniatos
4 large bell peppers, in your choice of colors
Cilantro leaves
thyme leaves
1 tbsp. dry sherry
2 lb calabaza
4 large Portobello mushrooms
Cilantro or culantro
Pizza crust, pre-made
1 cup or approximately 1/4 of a Caribbean Red papaya
1 teaspoon basil
1/3 cup packed brown sugar
2 lb or 3 cups of baked calabaza
cilantro or parsley, chopped
Plain yogurt
Tofu
1 teaspoon sugar
2 lbs calabaza (your grocery store may slice into 2 lbs half or wedge for your purchase)
Plastic drinking cups
1 cup pecans, chopped
1 teaspoon sugar or sweetener
4 limes
plum sauce
Tomatillos, diced
1 teaspoon vinegar
1/3 cup slivered almonds
4 medium Florida starfruit (larger than the palm of your hand)
cilantro, finely chopped
1 cup raisins
1 Thai guava
1/3 cup soft cream cheese
2 limes for juicing
4 oz crumbled feta cheese
plum tomatoes, chopped
tomato paste
1 cup raspberries
1 tomato, diced
2 mangos, peeled and diced into 1-inch chunks
4 oz reduced-fat cream cheese, softened
Ciltrano, chopped
grated mozzarella cheese
plum tomatoes, chopped into small pieces
tomato, chopped
1 cup red onion, chopped
1/3 cup tonic water
2 medium carrots, peeled and diced
4 oz soft goat cheese
Cinammon
grated Parmesan cheese
Plum tomatoes, diced
tomato, chopped into small pieces
1 cup red quinoa
1 tsp anise seed
1/4 (or 1/2 cup) Caribbean Red papaya, peeled and chopped; discard seeds
4 oz. almond milk
Plus any eggs or other ingredients required by the mix
Tomato, diced
1 cup reduced-fat sour cream
1/4 bunch cilantro, finely chopped
2 medium Florida starfruit (larger than the palm of your hand)
4 oz. cream of coconut (for a low-calorie version, try yogurt)
cinnamon (optional)
1 cup risotto
1/4 c. sugar
2 medium Florida starfruit, just larger than the palm of your hand
4 oz. cream of coconut (look for it in the margarita section of your store)
Cinnamon stick
Green beans, trimmed
poblano chili, seeds discarded, chopped (wear gloves!)
Tomatoes , cored and cubed
1 cup self-rising flour
1/4 calabaza (about 4 cups)
2 medium tomatoes, finely chopped
4 oz. mozzarella cheese fingers
Green bell pepper
Tomatoes, chopped
1 cup shredded mozzarella cheese
1 tsp Brooks fresh ginger root, finely chopped
2 medium turnips, peeled and diced
4 oz. of carrot, chopped
cleaned boiled shrimp
tomatoes, finely chopped
1 cup skim milk
1 tsp cardamom
1/4 Caribbean Red papaya (about 1 cup chopped)
2 medium-sized apples
4 pork chops, each 1 inch thick
Clove garlic
Pork chops
1/4 Caribbean Red papaya, chopped into 1/4
2 medium-sized Florida starfruit
4 red guavas
green olives, pitted and minced
1 cup spinach
2 medium-sized pears
4 scallions, chopped
green onion, finely chopped
potato, peeled and chopped into half-inch chunks
1/4 Caribbean Red papaya, just ripe
4 scallions, thinly sliced
cloves
pound cake or cheesecake
tsp salt
1 cup Thai ginger broth
1 tsp cloves
1/4 Caribbean Red papaya, peeled, seeds discarded, and papaya chopped into a couple of pieces
2 medium-to-large Florida starfruit, larger than the palm of your hand
powdered coconut milk
Tumeric
1 cup thawed dessert topping
1 tsp coconut extract
2 oz apricot brandy
4 slices Florida starfruit
cloves garlic
tuna fish
1 cup tonic water
1/4 cup agave nectar
2 oz cream cheese
4 slices of bread
cloves garlic, chopped
Green pepper, chopped
1 cup vanilla-flavored Greek yogurt
1/4 cup almond milk
cloves garlic, minced
Green pepper, deseeded and chopped
1 tsp curry powder
1/4 cup apple juice
2 oz whipped dessert topping
4 tbs balsamic vinegar
Green peppers, seeded and diced
Pre-cooked chicken, sliced
Turkey meat, shredded or cut into bite-sized pieces
1 tsp Dijon mustard
1/4 cup balsamic vinegar
2 oz. cheddar or Swiss cheese
cocktail sauce
Turkey, pre-cooked
1 tsp dried mustard
1/4 cup balsamic vinegar (option: use a clear vinegar)*
2 packages guacamole mix
4 tbs extra-virgin olive oil
cocoa powder
green/red/yellow peppers, chopped
Pre-cooked pasta, your choice
Turkey, shredded or cubed
1 cup yellow onion, diced (1 medium onion)
1 tsp dried oregano
2 packages of 6 croissants (each) refrigerated rolls
4 tbs olive oil
Grenadine syrup
1 cup yogurt
1 tsp dry mustard
1/4 cup blackberries
2 papaya seeds or something resembling mummy eyes
4 toaster-ready waffles
Turnips, peeled and cut into 1/4" pieces
1 cup, about 1/3 of a Caribbean Red® papaya, chopped into small pieces; discard seeds
1 tsp each salt and pepper
1/4 cup blueberries
2 passion fruit
5 cups spinach (5 oz. pkg), chopped
Coconut extract
turnips, peeled and diced
1 cupsugar
1 tsp fennel seeds
1/4 cup brandy
5 cups water
coconut milk
Groovy Coconut, strips
5 Florida starfruit
precooked chicken slices
unhusked corn
coconut or vanilla extract
Ground cloves
precooked chicken, bite-sized
2 passionfruit, seeded middles scooped out
5 or 6 oz low-fat coconut Greek yogurt
ground cumin
precooked medium-sized shrimp, peeled and deveined
1 flatbread pizza round, size and shape as desired
1 tsp ginger
1/4 cup butterscotch sauce
2 pieces of crystallized ginger
5 or 6 oz. low-fat vanilla Greek yogurt
coconut yogurt
precooked pork roast
Uniq Fruit (if out of season, orange)
1 Florida dragonfruit
1/4 cup cherries, pitted (drain juice if canned)
2 pieces of Thai chili, finely chopped
5 oz. jar pitted black olives
Coconut-flavored yogurt
prepared angel food cake
Uniq Fruit, peeled and sectioned
1 tsp ground coriander
1/4 cup chocolate chips
2 pkgs of dried salsa mix
habanero pepper (optional - for sweet-heat!)
Pretzel crackers
1 Florida SlimCado® avocado
1 tsp ground cumin
1/4 cup chopped mint
2 pkgs. Onion Soup and Dip mix
5 scallions
habanero pepper seeded and minced
Pretzels
1/4 cup chopped walnuts
2 plum tomatoes
5 scallions, sliced thin
Concord Food Guacamole Mix, mild
Quick-cooking tapioca
unsalted butter, softened
1 Florida starfruit, edges trimmed with a veggie peeler and sliced into stars with seeds discarded
1/4 cup cider vinegar
5 star anise
Concord Food Mild Guacamole Mix
Radicchio lettuce
unsweetened coconut milk
1 Florida starfruit, sliced into 1/4" stars; trim off tips and discard seeds
1 tsp marjoram
1/4 cup cilantro, finely chopped
2 pounds or 3 cups baked calabaza
5 tbs Greek yogurt
Concord Foods Guacamole Mix - spicy
radishes, sliced into rounds
Up to 1/4 cup water
1 Florida starfruit, sliced; trim off tips and discard seeds
1 tsp mustard powder
1/4 cup coconut milk
2 prepared piecrusts
5 whole cloves
1 Florida Thai guava
1 tsp olive oil
1/4 cup coconut oil
2 ready-made piecrusts
5-10 thin slices raw ginger
Raw peanuts, chopped
1 fresh lime
1/4 cup coconut or vanilla yogurt
2 ready-to-bake pie crusts
6 basil leaves
1 garlic clove, minced
1/4 cup cucumber
2 ready-to-bake piecrusts
6 cups fresh spinach
cooked and peeled
hazelnuts or almonds, chopped
ready to toast
1 tsp pumpkin pie spice
6 dates, chopped, with seeds removed
Cooked black beans
Hazelnuts, coarsely chopped
Ready-to-bake pie pastry
Vanilla yogurt or extra virgin olive oil
1 tsp rosemary
1/4 cup dark brown sugar
2 red guava, ends cut off, peeled and cut in half
6 leaves or 1 cup Romaine lettuce
head of iceberg lettuce
Ready-to-steam green beans
1 graham cracker piecrust
1/4 cup dried cranberries
cooked chicken meat, coarsely chopped
1 green bell pepper, chopped
1/4 cup dried onions
2 scallions, thinly chopped
cooked medium shrimp
Heavy whipping creme
Red bell pepper
1 green pepper, seeds and stem discarded, coarsely chopped
1/4 cup equally mixed whole wheat and white flour
6 oz baby arugula or spinach
cooked shell macaroni
1 green zucchini, chopped
6 oz fat-free vanilla Greek yogurt
Cooked shrimp, chilled
red bell pepper, seeded and chopped
6 oz. canned crab meat
Cooked turkey pieces
honey, optional
red bell pepper, sliced into thin strips
1 habanero pepper, chopped fine
1/4 cup flour
6 oz. low-fat vanilla Greek yogurt
Red curry paste
1 habanero pepper, seeded and chopped (wear gloves)
6 oz. precooked boneless and skinless chicken breasts, chopped into bite-sized pieces
hredded cheddar cheese
Wasabi paste
1 honeydew melon, peeled, seeded, diced into 1 inch chunks
1/4 cup fresh basil, lightly chopped
2 Solo papayas (without seeds), cut in half
6 oz. precooked salmon
Hummus
red guava (about the same volume as the Thai guava you buy)
Wasabi peas, finely chopped
2 Solo papayas, seeds removed
6 scallions, chopped
1/4 cup fresh cilantro leaves, chopped
2 sprigs fresh rosemary
6 small or 3 large limes (1/2 cup juice)
red guavas (about 1/2 cup purée)
Water, cold
1 tsp water
2 sprigs fresh rosemary (1 for garnish)
6 stalks of celery, tops and bottoms trimmed, chopped into 1/4
ice cubes (omit if using frozen guava)
red guavas, each of which should fit in the palm of your hand
Water, your choice
1 large boniato, peeled and cubed
1 tsp. baking soda
1/4 cup fresh cilantro, lightly chopped
2 sprigs thyme
Watercress
1/4 cup fresh culantro or cilantro, chopped
2 spring onions
6 tablespoons melted butter or margarine
iceberg lettuce, shredded
1 tsp. chipotle powder
2 stalks celery, sliced into 1/4" pieces
Corn starch
1 large red bell pepper, deseeded and chopped
2 stalks of celery
6 Uniq Fruit or grapefruit sections
red onion, finely chopped
whipped dessert topping
1 large red onion
1/4 cup fresh parsley
6 Uniq Fruit® sections
Cornflour
Red onion, peeled and thinly sliced into circles
1/4 cup fresh parsley or cilantro, chopped
6 whole-wheat tortillas
1 lb calabaza (about 1/8 of a whole calabaza)
1/4 cup fresh-squeezed orange juice
2 tablespoons cornstarch
6-inch pie pan
Italian parsley
White baking chocolate
1 lb Florida starfruit, ribs trimmed with a veggie peeler, fruit sliced into stars, seeds discarded.
1/4 cup Greek yogurt
2 tablespoons sesame oi
6.4 oz. tuna packed in wate
Couscous
Red or green Swiss chard, spinach, or kale
white cake mix
1 lb fresh snapper, whole and descaled (your grocery store will do this)
2 tablespoons sesame oil
7 oz each greek yogurt
1 lb medium pre-cooked shrimp, shelled, deveined
1 Uniq Fruit (or 1 6-oz. can of pineapple juice)
2 tbs almonds, finely chopped
Crackers to serve
jar
White cooking wine
1 lb or 1 1/2 cups baked calabaza, 1- to 2-inch chunks
1/4 cup heavy cream
2 tbs balsamic vinegar
8 bamboo skewers
jumbo chocolate chips
red pepper flakes
white sugar
1 wheel of Brie cheese
8 corn tortillas
junior refrigerated biscuits
Red pepper, crushed
White wine
1 lb or 1 1/2 cups of baked calabaza*, chopped into 1" pieces
1 white onion, chopped
1/4 cup juice, your choice
8 ounces scallops
just ripe
red Thai chilies, chopped
1 yellow squash, chopped
1/4 cup mango chutney
2 tbs butter, melted
8 ounces starfruit wine or dry white wine
Red wine vinegar
1 lb. fresh asparagus
1-1/2 cups regular rolled oats or muesli
1/4 cup maple syrup
2 tbs butter, melted (optional)
8 oz of cooked beef* or cooked turkey (about 1 1/2 cups)
refried beans or black beans
Whole wheat pitas, each cut into 4 triangles
1 lb. ground turkey
1/4 cup mini marshmallows
2 tbs canola cooking oil
8 oz precooked boneless, skinless chicken, cut into 1" chunks or leftover turkey
crumbled gorgonzola cheese, for topping
whole-wheat tortillas
1-inch piece fresh ginger
8 oz. celery, thinly slices
1.5 Pint jar
1/4 cup Oat Bran squares cereal
2 tbs Caribbean Red® papaya, chopped
8 oz. diced, precooked ham
crushed ice
Kale, frozen in freezer overnight
1 lb. yuca
1.6 oz. pkt dried Italian dressing seasoning
2 tbs chives, chopped
8 oz. pre-chopped red/green/yellow peppers (or one pepper chopped)
cubed
Kidney beans, drained and rinsed
1/4 cup orange juice
2 tbs chopped chives
8 oz. precooked crabmeat (real or artificial)
Cucumber
Rice
Wine vinegar
1/4 cup parsley, chopped
2 tbs chopped cilantro
8 oz. whipped cream cheese
rice pilaf
1" fresh ginger, grated
1/4 cup pistachios, shelled and chopped
2 tbs chopped red onion
8 slices cheddar cheese
Cucumber peeled and diced
with insides scooped out
1 loaf round sourdough bread or 2 cans (16.3 oz. each) large refrigerated biscuits
1/4 cup pomegranate juice
2 tbs cilantro
Cucumber, peeeled and sliced lengthwise
large
Rice wine vinegar
1 Mamey sapote (it's ripe when it's wrinkly and softer than an avocado ready for guacamole)
8 slices white bread
Cucumber, peeled and sliced in half lengthwise and then sliced into 3/4
Large egg
yellow
1/4 cup raisins
2 tbs cinnamon
8 slider buns
ricotta cheese
Yellow cake mix
1 medium Florida starfruit (larger than the palm of your hand)
1/4 cup red bell pepper
cucumber, peeled, deseeded and cut into 1/4
Large onion, sliced into rings
Risotto
1 medium red onion, chopped
2 tbs dried cranberries
8 standing soft flour tortillas
1 medium red onion, finely chopped
1" of fresh ginger, peeled and minced
1/4 cup red curry paste
2 tbs dry sherry
90 sec multi-grain rice
cucumber, peeled, sliced and halved
large russet or baking potato (boniato, if you can find it)
Romaine lettuce, cut into bite-sized pieces
yellow onion, chopped
1 medium SlimCado avocado
1" piece fresh ginger, peeled and grated
2 tbs each honey
90-second multigrain rice
rosemary
1 medium tomato
1" piece fresh ginger, peeled and sliced thinly
2 tbs extra-virgin olive oil
culantro, chopped
1/4 cup red onion, chopped fine
2 tbs flour
large tomato, chopped
Salmon fillets
Yellow onion, small sliced into rings
1 medium yellow onion, sliced into thin rings
large tomatoes
yellow onion, thinly sliced
1 medium yuca, peeled and diced (about 1 cup)
1" piece of fresh ginger, peeled and finely chopped
1/4 cup red vinegar
2 tbs fresh cilantro, chopped
Cumin seeds
Yellow pepper
1 medium-sized onion, chopped roughly
1/10 Caribbean Red® papaya, chopped
2 tbs fresh cilantro, chopped finely
Agave syrup
Salt and freshly ground pepper to taste
Yellow pepper, chopped
1 onion, chopped
1/2 banana
2 tbs Greek yogurt
Agave, honey or maple syrup, to taste
Curry powder
Leeks, sliced into thin slices, with green leaves and root cut off
Salt and ground pepper to taste
1 orange (optionally make it 2 oranges) 3 cups ice
1/4 cup sherry
2 tbs Groovy Coconut
1 ounce coconut milk or spiced rum
1/2 Caribbean Red papaya (without seeds) peeled and chopped into small pieces
1/4 cup shredded Groovy Coconut
2 tbs Groovy Coconut, shredded
All spice
Lettuce for two sandwiches
Yogurt - 6 oz. container or 1/2 cup
1/2 Caribbean Red papaya (without seeds), peeled and coarsely chopped
All the fixin's for pancakes
Light brown sugar
Yogurt, fat-free
1 oz. vodka
1/2 Caribbean Red papaya (without seeds), peeled and puréed
1/4 cup sour cream
2 tbs ketchup
Light cream
1 package extra firm tofu, drained and cut into 1" cubes
1/2 Caribbean Red papaya or 2 Solo papayas (about 2)
1/4 cup sour cream (optional)
2 tbs kosher salt
Allspice berries
Light cream cheese
salted butter
Your choice of berries
1 package of Concord guacamole mix
1/2 Caribbean Red papaya, peeled and chopped into small pieces, seeds discarded
Almond Flour
light olive oil
your choice of bread
1 package pre-cooked Chicken breast (for optional entree)
1/2 Caribbean Red papaya, peeled and cut in half vertically; discard seeds
1/4 cup spiced rum
2 tbs mint leaves
Almond meal
sashimi grade tuna or tilapia*, cut into 1/4
1 package ready-to-serve Romaine lettuce or broccoli carrot slaw
1/2 Caribbean Red papaya, peeled and finely chopped; discard seeds
Your choice of fruit, chopped into small pieces
1 package shortcake shells (6 shells)
1/2 Caribbean Red papaya, peeled seeds discarded and sliced into long thin pieces
1/4 cup sugar (optional)
2 tbs olives with pimentos, chopped
Lime or mango sherbet
Sauvignon Blanc
Your choice of meat to be grilled or fried
1/2 Caribbean Red papaya, peeled, seeds removed and chopped
1/4 cup sweet sour drink mix
2 tbs orange juice
Almonds
Scallions
Your choice: 1 package of 6 shortcake shells or lettuce
1/4 cup toasted corn
2 tbs Pistachios, finely chopped
almonds (about 12)
limes (reserving 2 slices for the garnish)
scallions, chopped
Your pick of chips
1 passionfruit, cut in half, seeded middles scooped out
1/2 Caribbean Red® papaya or 2 Solo papayas
1/4 cup tomato juice
2 tbs pomegranate seeds
Almonds, finely chopped
dark cocoa powder
limes for garnish
scallions, thinly sliced
1 peach, peeled and pit discarded
1/2 Caribbean Red® papaya or 2 Solo papayas (about 2 cups of chopped papaya)
1/4 cup unsweetened cocoa powder
2 tbs powdered sugar
Almonds, sliced
dash nutmeg
liquid smoke
1 pint blueberries
1/2 Caribbean Red® papaya, about 2 cups chopped
2 tbs pumpkin seeds
Almonds, slices
Lite Coconut milk
1 pint raspberries
1/2 clove garlic
1/4 cup vanilla or plain Greek yogurt
Almonds, slivered
Low-fat cream cheese
Scotch bonnet pepper, finely chopped
Zucchini or cucumber, chopped
1 pkg (12 oz.) carrot sticks
1/2 cucumber, peeled and sliced lengthwise; cut out seeds
1/4 cup vanilla yogurt
2 tbs raisins
American cheese
Low-fat cream cheese, softened
1 pkg (16 oz.) baby carrots
1/2 cup agave
1/4 cup vegetable oil
Dash tobasco sauce
Sea scallops
1/2 cup agave syrup
1/4 cup walnuts
2 tbs rice vinegar
Dash worcestershire sauce
Low-sodium soy sauce
seasoned croutons
1 pkg (5) refrigerated biscuits
1/2 cup apple cider vinegar
2 tbs scallions, chopped
Anchovy fillets, drained
Seaweed squares
1 pkg 15 oz. precooked pulled pork au jus (optional)
1/2 cup baked calabaza
1/4 cup white cooking wine
2 tbs sliced almonds
Angel food
diced green pepper
1 pkg basmati rice
1/2 cup baked calabaza, puréed
1/4 cup white flour
Angel food, pound cake or cheesecake
diced tomatoes
macadamia nuts, chopped
seed discarded and avocado scooped out
1 pkg blue corn chips
1/2 cup berries, your choice (if strawberries, cut stems off and cut berries in half)
1/4 cup whole wheat flour
2 tbs soft brown sugar
Anise
1 (15 oz) black beans, rinsed and drained
1/2 cup blueberry jam or Caribbean Red papaya jam
1/4 cup yogurt
2 tbs sour cream
Any fruit juice available after slicing
dragon fruit
seeded and chopped
1" or 1 tbs fresh ginger, grated
1 (15 oz) can sweet corn kernels, drained
1 pkg graham crackers
1/2 cup brandy
any ingredients shown in the directions
Mandarin orange segments
seeded and cubed
2 tbs sunflower seeds
1 (15 oz) can whole kernel corn (drained)
1 pkg no-bake cheesecake mix
1/4 Groovy Coconut, opened and extracted
2 tbs sugar (or salt for the tequila option) for the rim of the glass
mango chutney
1 cup watermelon pieces
1 pkg prepared frosting
1/2 cup butter, melted
2 tbs tahini
Apple, sliced horizontally into 1/4" slices
dragonfruit, cut in half, scooped out and chopped
seeds discarded
1 tsp nutmeg
1 pkg rice, your choice
1/2 cup calabaza purée
1/4 lb cooked ham, cut into small cubes
2 tbs unsalted butter
1 tbsp molasses or sugar
1 (4 oz.) package cream cheese, softened
1 pkg unflavored gelatin
1/2 cup Caribbean Red® papaya
segmented
1 1/2 cup sugar
1 pkg. (8 oz.) dressing breadcrumbs (reserve 1/8 cup for topping)
1/2 cup Caribbean Red® papaya, chopped
1/4 tsp
2 tbs water
Arugula
Self-raising flour
1/2 tsp garlic, minced
1 1/2 cup vegetable broth
1 pkg. cranberries (12 oz.), rinsed with any bad ones thrown out
1/2 cup Caribbean Red® papaya, chopped (about 1/4 a fruit)
1/4 tsp allspice
2 tbs whole unsalted butter
drained
Marjoram
semisweet chocolate
1 tsp fresh ginger, minced
1 1/2 cups all-purpose flour
1 pkg. refrigerated croissant dough
1/2 cup chocolate cookie crumbles (chocolate Cheerios for a breakfast dish)
1/4 tsp anise seed
2 tbs. vanilla Greek yogurt
Assorted lettuce
1 tsp soy sauce
1 1/2 cups buttermilk
1 pkg(12 oz.) fresh cranberries
1/2 cup chopped cilantro or culantro (1 oz of leaves)
Assortment of fruit for garnish
1 1/2 cups flour
2 tbsp fresh Groovy Coconut, shredded
1 1/2 cups rolled oats
1 poblano chili, deseeded and chopped
1/2 cup chopped fresh parsley
1/4 tsp cayenne
Baby bella mushrooms, slices
dried chopped onions
Sesame oil
1/2 cup chopped onion
1/4 tsp cloves
melons (your choice honey dew, cantaloupe, watermelon), cut into 1
sesame seeds
1 1/2 cups water
1/2 cup dried apricots
1/4 tsp cream of tartar
2 tbsp shredded Groovy Coconut
Dried mango, cut into small pieces
1 1/2 lbs beef stew meat, cut into 1" cubes
1 poblano pepper, seeds discarded (wear gloves!)
1/2 cup dry white wine
1/4 tsp Dijon mustard
2 tbsp. Worcestershire sauce
Bacon bits or bacon
Dried mustard
melted
Shallot, peeled
3 passion fruit*
1 1/2 lbs or 2 1/4 cups of baked calabaza
1 pound cake
1/2 cup flour
2 teaspoons cinnamon
Bagel
shallots, chopped
1/8 cup brown sugar
1 1/2 pounds yuca root
1 pound mixed firm-fleshed fish (red snapper, yellowtail, tuna, or monkfish), cut into 2-inch pieces
1/4 tsp ground allspice
2 teaspoons fresh grated ginger
Dried tart cherries
Merlot
1 1/2 sticks unsalted butter
1/4 tsp ground clove
2 teaspoons fresh mint
balsamic vinaigrette dressing
dry mustard
Sherry vinegar
1 cup pineapple, cut into 1" pieces
1 1/2 tbsp kosher salt
1 ready-to-bake piecrust
1/2 cup fresh tomato
2 tomatoes, diced
dry sherry
1 cup strawberries, hulled and cut in half
1 1/2 tsp cumin
1 red bell pepper
2 tsp black pepper
Bamboo skewers
minced onion
Shredded cabbage
1 small can mandarin oranges
1 red bell pepper, deseeded and diced
1/2 cup frozen whipped dessert topping, thawed
2 tsp blueberry jelly
mini vanilla wafers
Shredded cheese
1 cup couscous, cooked
1 1/4 cup orange juice
1/2 cup granola
1/4 tsp sea salt
2 tsp chili powder
Banana, sliced
2 tbs white-wine vinegar
1 ½ lbs calabaza
1/2 cup granulated sugar
1/4 tsp turmeric
2 tsp Chives, chopped
Basil
Edamame
1/2 cup chopped celery
1 10-oz. bag cooked turkey pieces
1 red guava, peeled and chopped; cut out center seed
1/2 cup Greek yogurt
1/4 tsp vanilla extract
2 tsp cinnamon
2 Solo papayas or 1/4 cup Caribbean Red® papaya (about 1 cup chopped)
1 10-oz. can diced tomatoes
1 red onion
1/2 cup Greek yogurt, plain or vanilla flavor
1/4 tsp. celery seeds
Shrimp, around 12
6 small or 3 large limes (1/2 cup lime juice)
1 11 oz. can corn kernels
1 red onion, chopped
1/2 cup Groovy coconut, shredded
1/4 tsp. mustard
basil pesto
mint leaves, chopped fine
Shrimp, cooked and peeled
1 lime for garnish
1 13.5 oz. can coconut milk
1/2 cup heavy cream
1/4 tsp. oregano
2 tsp cumin
Basil, dried
Mint sprig for garnish
4 small or 2 large limes (1/3 cup lime juice)
1 14-oz can sweetened condensed milk
1 red pepper, chopped
1/8 Caribbean Red® papaya
2 tsp fresh oregano
egg white
Mint syrup
Shrimp, ready to eat
2 tbs coconut milk
1 14-oz. can coconut milk
1 red pepper, seeds and stem discarded, coarsely chopped
1/8 cup agave syrup
2 tsp fresh oregano, chopped
Mixed berries
2 cups water
1 15 oz. can black beans
1 refrigerated piecrust or pizza crust
1/2 cup ice cubes
1/8 cup almond milk
2 tsp garlic, minced
Egg yolk
1 refrigerated thin pizza crust
1/2 cup Italian dressing
2 tsp olive oil
1 refrigerator package of croissant dough (12 )
1/8 cup brown sugar, packed
2 tsp salt
egg(s) as directed on the cake mix box
mozzarella cheese (look for cheese in a cylindrical shape)
1 15 oz. can green peas
1/2 cup milk, whole/skim/your choice
2 tsp. Old Bay seasoning*
Mozzarella cheese, grated
1 16 oz. can black beans o1 16 oz. can either red beans or black beans
1 roll of refrigerated cookie dough (or your own sugar cookie recipe)
2 tsp. sea salt
Eggs, large
about 2 cups peeled
1 16-oz package frozen vegetables (peas, corn, celery, carrot mix)
1 Roma tomato
1/2 cup miniature semi-sweet chocolate chips
1/8 cup chopped Caribbean Red papaya
Eggs, separated
Multigrain bread
1/4 cup unsalted cashews
1 2.5 oz envelope gelatin
1/2 cup mozzarella cheese
1/8 cup chopped celery
2 whole cloves
Black writing marker
Multigrain cereal
sliced water chestnuts or toasted almond slivers
2 shallots
1 3-oz. pkg orange gelatin
1 Scotch bonnet pepper (seeds removed)
1/8 cup chopped onion
2-3 Kiwis, peeled, diced
Blackberries
3 tbs fresh mint
1 5 oz pkg. tuna fish
1/2 cup oatmeal
1/8 cup coconut cream
Blueberries
Mushrooms, sliced thin
Slices of pork or chicken for two sandwiches
1 tbs ripe SlimCado avocado
1 5-6 oz. container of vanilla Greek yogurt or frozen whipped dessert topping, thawed
1 serrano pepper, chopped, with seeds
1/2 cup peanut butter, smooth
1/8 cup culantro leaves
2/3 cup coconut milk
Blueberries or raspberries
Fat-free milk
Mushrooms, thinly sliced
1 tsp fresh jalapeno pepper
1 set of pumpkin face decorations
1/8 cup Dijon mustard
2/3 cup heavy cream
Boiling water
fennel bulb
No bake cheesecake
SlimCado - sliced in half
finely minced
1 6-inch mini pizza crust
1 single serving size - tequila
1/2 cup pecans, chopped
1/8 cup extra virgin olive oil
2/3 cup oatmeal
Fennel bulb, cleaned, quartered and thinly sliced
3/4 cup ripe Caribbean Red papaya
1 6-oz. package of chopped bell peppers or 1 red bell pepper, chopped into pieces; discard seeds and stem
1 slice Florida starfruit
1/2 cup plain yogurt
1/8 cup fresh basil
2/3 cup orange juice
Boston lettuce
fennel seeds
Non fat greek yogurt
2/3 cup sugar (if fresh coconut
1 6.3 oz. pkg rice pilaf
1/2 cup prepared basil pesto
1/8 cup fresh chives
2/3 cup peanut butter
brandy or vanilla
fennel seeds, crushed
1/2 cup if using processed shredded coconut)
1 7 oz. package tempeh, chopped
1 SlimCado - sliced in half, seed discarded, cut into large pieces
1/2 cup raspberries
1/8 cup fresh rosemary, chopped
SlimCado avocado, chopped
1/2 dragon fruit
1 7.5 oz. can black beans
1/2 cup red onion
1/8 cup fresh spearmint leaves
2/3 cup precooked chicken, cubed
Brooks Solo papaya
feta cheese, crumbled
Non-stick cooking spray
SlimCado avocado, cubed
1/2 cup fresh or frozen mixed berries (if using frozen
1 SlimCado avocado (reserve 2 pieces for garnish)
2/3 cup regular (not quick) oats
delete ice from recipe)
1 SlimCado avocado, cut in half, peeled and seed discarded
Nonfat vegetable cooking spray
SlimCado avocado, cut in half, seed discarded, peeled
1 750 ml bottle dry red wine
1 SlimCado avocado, cut in half, seed discarded
Figs, fresh
SlimCado avocado, mashed
1/2 cup red wine vinegar
1/8 cup olive oil
SlimCado avocado, not quite guacamole soft
1 8 oz. can lemon-lime carbonated drink
1 SlimCado avocado, cut in half, seed discarded and chopped
1/2 cup salted butter, softened
1/8 cup pistachio nuts
3 apples, cored, cut into chunky pieces
Oat Bran squares cereal
SlimCado avocado, not yet ready for guacamole
1 8 oz. can pineapple bits, drained
1 SlimCado avocado, cut in half, seed discarded, peeled
1/2 cup semi-sweet chocolate chips
1/8 cup red onion
3 bay leaves
Butter, softened
Filo pastry muffin shells
1 8 oz. package silken soft tofu
1 SlimCado avocado, peeled and pitted
1/2 cup shredded Groovy Coconut
3 cloves of garlic, finely chopped
Butter, unsalted
finely chopped
SlimCado avocado, ready for guacamole
1 8-oz can pumpkin puree
1/2 cup skim milk*
1/8 cup sherry wine vinegar
Buttermilk
finely chopped cilantro
Oats, regular (not quick)
SlimCado avocado, ready for mashing
1 8-oz. package cream cheese, softened
1/2 cup slivered almonds
1/8 cup shredded fresh Groovy Coconut
3 cups broth (Thai ginger or chicken)
finely chopped jalapeño pepper
SlimCado avocado, sliced
1 9 oz package fully cooked chicken breast, chopped
3 cups chicken broth
Cake flour
finely diced habanero pepper ( for sweet-heat!)
1 9-inch graham cracker piecrust
1 SlimCado® avocado, mashed
1/2 cup sparkling apple juice
3 cups chopped fresh baby spinach
calabaza
finely grated
1 9-inch-deep (at least 3 inches) cake pan or baking dish
1 SlimCado®, just ripe
3 cups lettuce
Calhoun Bend Mill peach cobbler mix
SlimCado® avocado, halved and pitted
1 apple crisp mix (I used Calhoun Bend Mill)
1/8 tsp allspice
3 cups miniature marshmallows (reserve 2 tbs)
canned beer, your choice
olives with pimentos, chopped
SlimCado® avocado, peeled, seed discarded and chopped
1 apple, unpeeled and cut into 1/2
1/2 cup sugar (optional)
3 cups old-fashioned oats
Florida red guava
1/2 cup tomato sauce
½ Caribbean Red papaya, about 2 cups
3 cups packed lettuce, your choice
Canned crabmeat, drained and flaked
Onion, chopped
SlimCados, cut in half, with pit removed and sprinkled with lime juice to prevent browning
1 banana
1 small onion, finely chopped
1/2 cup tonic water
½ cup dried cranberries
3 cups sliced apples
Florida starfruit, ribs trimmed with a veggie peeler, cut into star slices and then chopped into small pieces. Discard seeds.
1 banana, frozen best
1/2 cup triple sec
½ cup gorgonzola cheese crumbles
3 cups sliced Caribbean Red® papayas (sliced approximately the same size as the apple slices)
1 banana, sliced
1 small SlimCado® avocado
1/2 cup vanilla yogurt
½ cup Italian dressing
3 cups spring mix lettuce
carbonated water
Florida starfruit, sliced into 4 stars
Onion, white chopped
small cucumber, peeled and sliced in half lengthwise and then sliced into 3/4
1 bay leaf
1 small tomato
1/2 cup whipped cream
½ cup red onion, chopped
3 cups water
Florida Thai guava
Opstar-shaped cookie cutter
1 box (10 oz.) frozen spinach leaves, thawed
1/2 cup whole pecans
½ cup slivered almonds
3 cups white wine
1 box angel food cake
1 small tropical yam, peeled and diced (about 1 cup)
½ lb. ginger snaps
3 egg whites
Flour or corn tortillas
optional 1 oz. rum
1 box of vanilla instant pudding
1 small yellow onion, thinly sliced
½ tsp black pepper
3 eggs
Caribbean Red papay
Flour tortillas
Small onion, peeled and sliced into rounds
1 Brooks chayote squash, peeled and diced
½ tsp salt
3 Florida red guavas
optional salt to taste
1 Brooks malanga, peeled and diced
¼ tsp ground nutmeg
Optional: 1 cup of ice
small red onion, sliced
1/2 Groovy Coconut, shredded (about 1 cup shredded coconut)
French bread, sliced
Optional: 1 oz tequila
small red potatoes
1 spice cake mix (add ingredients as stated on the package)
10 graham crackers or Lil' Squares Honey Grahams
3 Florida starfruit, medium-sized
Caribbean Red papaya or Solo papaya, peeled and diced
French dressing
optional: 1 tbs tequila
1 bulb fennel
10 green olives
3 graham crackers
French fried onion rings
Small white onion, coarsely chopped
1 bunch green onions, chopped
3 large Florida starfruit
Caribbean Red papaya, chopped into 1
optional: 1/4 cup bread crumbs
Smooth peanut butter
1 bunch of green onions
1 starfruit, sliced into 1/4" stars
1/2 lb. cantaloupe pieces
10 large rice paper wrappers
3 large tomatoes, peeled, seeded and chopped
Optional: 1/4 cup coffee liqueur
1 bunch scallions, chopped
1 starfruit, sliced into stars
1/2 lb. shrimp
Caribbean Red papaya, chopped into small pieces
Optional: ¼ cup cocktail sauce
Soft cream cheese
1 calabaza that easily sits upright without wobbling
1 stick of butter, at room temperature
10 medium strawberries
Optional: ¼ cup orange liqueur or brandy
1 sweet onion, chopped
1/2 mamey sapote (ripe when really soft)
10 slices of whole-wheat bread
3 passion fruits
optional: 2 boniato
Solo or Caribbean Red papaya
1 can (14 oz) coconut milk
1 tablespoon freshly squeezed lime
1/2 medium red onion, chopped
11 oz. pkg spring mix lettuce
Caribbean Red papaya, peeled and seeds discarded
Fresh cilantro
Optional: rum
1 can (14 oz) sweetened condensed milk
1 tablespoon honey
1/2 oz dried mushrooms
Caribbean Red papaya, peeled and sliced through the middle
Optional: sugar
Solo papaya, cut in half with seeds discarded
1 can (8 oz) corn kernels
1 tablespoon olive oil
1/2 pineapple, cubed
12 6 1/2-inch square egg roll wrappers
3 small shallots
fresh cilantro or parsley, stems removed
1 can chickpeas
1 tablespoon pineapple juice
1/2 pint jar
12 gingersnaps, crushed
3 sprigs of mint
Orange bitters
1 can condensed milk
1 tablespoon tahini oil
1/2 red onion chopped
12 kumquats, sliced in half
3 sprigs rosemary
fresh cilantro, chopped finely
sour cream or Greek yogurt
1 can evaporated milk
1 tbs (about 1
1/2 red onion, diced
12 large pink shrimp
3 spring onions, chopped
Caribbean Red® papaya, chopped (about two cups)
fresh coconut water*
orange or pineapple juice
1/2 red onion, peeled and thinly sliced into circles
12 mussels, scrubbed
3 tablespoons olive oil
Caribbean Red® papaya, chopped into pieces
fresh dill, chopped
Orange-flavored gelatin
1 Caribbean Red papaya or 3 Solo papayas
1 tbs basil
12 ounces shrimp, peeled, deveined, tail on
3 tablespoons sugar
Caribbean Red® papaya, cut into 1
Fresh giner
Spaghetti squash
1 Caribbean Red papaya, grated
12 shortcake shells
3 tbs agave syrup
Sparkling water
1 Caribbean Red papaya, just ripe (just about 50% yellow, and gives to a gentle squeeze)
12 slices of prosciutto
Sparkling water or wine
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lime
limes
1 lime
sugar
Caribbean Red® papaya
non-fat cooking spray
Passionfruit
salt
honey
2 limes
olive oil
starfruit
Groovy Coconut
Extra virgin olive oil
1 SlimCado avocado
Nonfat cooking spray
fresh ginger
water
Kosher salt
Uniq Fruit
Salt and pepper to taste
SlimCado avocado
1/2 Caribbean Red® papaya
Florida starfruit
cinnamon
Black pepper
1/2 tsp salt
Pepper
Red guavas
1 tsp cinnamon
1 tsp pepper
Eggs
1 tsp salt
Salt and pepper
1/2 tsp pepper
chopped
1 dragonfruit
1 Florida starfruit
1 passionfruit
1
Dragonfruit, red or white
brown sugar
Solo papayas
1 Caribbean Red® papaya
Ginger, fresh
Groovy Coconut, shredded
Red onion, chopped
2 tbs olive oil
1 Solo papaya
Solo papaya
1 tbs honey
2 Florida starfruit
2 passionfruit
Cumin
Fresh Groovy Coconut, shredded
1 clove garlic, minced
1 tbs olive oil
1 tbs sugar
1 tsp cumin
2 Solo papayas
red guava
1/4 cup sugar
milk
Non-fat Greek vanilla yogurt
Butter
Sour cream
orange juice
Garlic cloves, minced
1 tbsp sugar
1 egg
Heavy cream
Coriander
cornstarch
1" fresh ginger
2 tbs honey
sea salt
Mamey sapote
Balsamic vinegar
Mint leaves
3 limes
1/2 tsp black pepper
1/2 tsp coriander
1/2 tsp cumin
Chili powder
Garlic, minced
2 large Florida starfruit
vanilla
Vanilla extract
vegetable oil
1 inch fresh ginger
1 tsp vanilla
lychees
Canola oil
3 tbs olive oil
1/2 tsp nutmeg
Garlic clove, minced
ginger
1/3 cup brown sugar
Cilantro
1/4 Caribbean Red® papaya
1 tsp coriander
Ice cubes
1/4 cup Groovy Coconut, shredded
2 tbs brown sugar
1" fresh ginger, minced
Almond milk
yuca
dash of salt
Dash of salt and pepper
Dijon mustard
2 tbs sugar
Dragonfruit
egg yolks
SlimCado avocados
Soy sauce
1/2 SlimCado avocado
Fresh ginger, minced
3 tbs extra-virgin olive oil
paprika
Starfruit from Florida
Strawberries
3 tbs sugar
Strawberries, stems cut-off
Garlic
1/2 tsp sea salt
4 ice cubes
1 tbsp honey
Cilantro, chopped
Greek yogurt
Clove garlic, minced
1 cup sugar
1 cup water
Unflavored gelatin
Coconut oil
1 Florida red guava
Confectioners' sugar
Vanilla Greek yogurt
Vanilla yogurt
2 red guava
1 tsp vanilla extract
Red onion
1 tsp. black pepper
Cream cheese
2 tbs butter
Almond slivers
1/4 cup water
diced
seed discarded
Apple cider vinegar
1/4 Groovy Coconut®
Dragonfruit, red
2 tbs vegetable oil
Mayonnaise
baking powder
Dry white wine
1/4 tsp salt
Egg
2 Uniq Fruit
nutmeg
1/2 cup sugar
Onion, diced
flour
1 Brooks Solo papaya
Fresh basil, chopped
3 passionfruit
1 tbs brown sugar
1 chayote
1 cinnamon stick
1 clove garlic
Fresh parsley
chayotes
3 tbs honey
2 chayotes
Parsley, chopped
2 cloves garlic, minced
1/2 tsp cornstarch
1/2 tsp each salt and pepper
1/2 tsp kosher salt
Garlic cloves
Ginger, minced
2 eggs
pine nuts
1/3 cup Greek yogurt
1/3 cup orange juice
1 cup orange juice
Cilantro, chopped finely
1/3 cup sugar
Tortilla chips
Green onions, chopped
4 Solo papayas
4 tbs butter
Turmeric
1/4 cup brown sugar
2 passionfruit (ripe when wrinkled)
1 egg, beaten
Coconut water
Coffee liqueur
Unsalted butter
raisins
Vegetable broth
2 red guavas
1 tsp sea salt
6 limes
2 slices Florida starfruit
Red bell pepper, chopped
1 tsp sugar
1 tsp thyme
Ice
instant vanilla pudding mix
1 Uniq Fruit
White wine vinegar
2 tbs canola oil
1/4 cup olive oil
1 lime, juiced
Rice vinegar
1 medium Florida starfruit
1/4 cup red onion
Yellow onion, diced
1 medium tomato, chopped
All purpose flour
cut in half
salt and pepper, as desired
2 tbs quick-cooking tapioca
Low-fat vanilla Greek yogurt
1/2 cup brown sugar
1 cup ice
shredded
1/4 tsp nutmeg
Banana
1 red guava
Basil leaves
Eddos or tarro
1/2 cup ice
1/2 cup milk*
SlimCado
Butter, melted
fish sauce
Florida passionfruit
1 small Florida starfruit
1 starfruit
3 medium Florida starfruit
Fresh cilantro, chopped
fresh ginger, grated
Caribbean Red® papayas
fresh ginger, peeled and cut into 2 or 3 pieces
1 tbs cilantro
1/2 stick of butter
1 tbs cinnamon
Cauliflower florets
Fresh Groovy Coconut
2 (12 fluid ounce) cans tomato juice
Star anise pods
1/2 tsp
1/2 tsp allspice
3 tbs fresh mint, chopped
Chayote
parmesan cheese
Fresh rosemary
Parmesan cheese, shredded
1 tbs fresh mint, chopped
1 tbs garlic, minced
1 cup arugula
2 cloves garlic
1 tbs low-sodium soy sauce
1 tbs maple syrup
2 cup green pepper, chopped coarsely
Chicken breasts, pre-cooked sliced
2 cups arugula
Chicken broth
Chicken stock
1 cup Caribbean Red® papaya, chopped
1/2 tsp ground cinnamon
Chicken, pre-cooked and chopped
1/2 tsp ground cloves
2 cups Caribbean Red papaya (about ½ fruit)
Chili pepper
Pecans, chopped
Garlic clove
1/2 tsp paprika
1 cup dried cranberries
2 cups sugar
2 cups vanilla Greek yogurt (nonfat or low fat)
2 cups water (flat or sparkling)
3/4 cup sugar
1/2 tsp sugar
Chives, chopped
1/2" fresh ginger
2 Florida passion fruit
tequila
2 Florida passionfruit
Thai guava
1 tbs Worcestershire sauce
4 cups water
1 cup heavy cream
1/3 cup butter, melted
4 egg yolks
Pinot Grigio
1 cup light brown sugar, packed
1/3 cup Groovy Coconut, shredded
thyme
1/3 cup olive oil
1 cup or approximately 1/4 Caribbean Red® papaya or 1 Solo papaya
to taste
1/3 cup red wine vinegar
1/3 cup skim milk
1 cup plain yogurt
1 tsp almond extract
2 medium Florida starfruit
1 tsp baking powder
1 tsp balsamic vinegar
Cinnamon sticks
Poppy seeds
Green olives, pitted
1 cup sour cream
1 tsp chili pepper
1 tsp chili powder
triple sec
4 sheets nori (roasted seaweed)
1 cup vegetable stock
coarsely chopped
1 cup white wine
1/4 cup basil, chopped
Coconut cream
1 tsp garlic minced
1/4 cup butter
1 tsp ground cinnamon
1 tsp honey
2 plum tomatoes, chopped coarsely
1 tsp paprika
1 garlic cloves, minced
1 tsp sesame oil
2 slices fresh Groovy Coconut
honey or maple syrup
Walnuts, chopped
1 tsp sriracha sauce
1/4 cup extra-virgin olive oil
2 SlimCado avocados
Cooking sherry
Hot tap water
wasabi and sushi ginger
1 tsp turmeric
1 inch fresh ginger, peeled and grated
1/4 cup fresh cilantro, chopped
1 large cucumber, peeled and halved
Corn
watermelon, diced
1 large onion, chopped
1/4 cup fresh Groovy Coconut, shredded
Red onion, diced
1/4 cup fresh mint, chopped
Instant pistachio pudding mix
1 tsp. kosher salt
2 starfruit
Cornmeal
Crackers
Jalapeño pepper, diced
Red pepper
1 lb or 1 1/2 cups of baked calabaza
1/4 cup honey
Cream cheese, softened
1 lb. boniato
cream of tartar
Kalamata olives, pitted
1/4 cup mint leaves
1 lime for juicing
8 slices Florida red guava
2 tbs cornstarch
1/4 cup red onion, chopped
about 1 tbs grated
2 tbs fresh basil, chopped
Agave
Agave nectar
1/4 cup rice vinegar
1/4 cup rice wine vinegar
lettuce
Yogurt
1/4 cup slivered almonds
1/4 cup soy sauce
2 tbs light brown sugar
lime for garnish
cut into strips
1/4 cup vanilla Greek yogurt
dash salt and pepper
2 tbs SlimCado avocado
mamey
1 pkg dry guacamole mix
1 (4 ounce) jar diced pimento peppers, drained
Maple syrup
1/4 teaspoon chili sauce
1/4 tsp black pepper
2 tbsp brown sugar
1/4 tsp cardamom
Dried blueberries
2 tbsp oil
1 1/2 cups sugar
1 poblano chili, diced
2 tbsp olive oil
Bacon bits
1/4 tsp ginger
Dried sliced apples
1/2 cup fresh coconut, shredded
12 lychees
1 prepared graham cracker crust
1/4 tsp ground cloves
minced
1 1/2 tsp salt
miniature marshmallows
mint chopped
edamame, shelled
2 tsp coriander
Eddos
2 tsp cornstarch
1 red pepper
Shrimp, peeled and deveined
1/2 cup honey
egg whites
1/8 cup balsamic vinegar
1 15 oz. can chickpeas, drained
Black beans
1/8 cup cheddar cheese
Black olives, pitted
Mozzarella cheese, shredded
sliced thinly (you can leave the skin on)
1 6 oz. can of crabmeat
1/2 cup pecans
Boniato
1 SlimCado
Feta cheese
1/2 cup red onion, chopped
SlimCado avocado, cut in half, seed discarded
1/8 cup Groovy Coconut, shredded
2/3 cup regular rolled oats
1/2 cup red onion, peeled and halved
Oatmeal
1 SlimCado® avocado, chopped coarsely
1/2 cup sour cream
1/8 cup sugar
Olive oile
1/2 cup strawberry jam
1/8 cup tamari sauce, optional
1/8 tsp ground black pepper
1 small onion, chopped
1 small red onion, diced
Cardamom
Cardamon
1/2 cup yogurt
Small onion, chopped
Caribbean Red papaya
1/2 Groovy Coconut
optional: 1/2 cup chopped veggie or fruit (sliced radishes shown)
1/2 inch fresh ginger, minced
Fresh basil
3 tbs butter
Caribbean Red® papaya, diced
1 Caribbean Red papaya, peeled, cut into 1/2
1 tbs butter
1/2 SlimCado® avocado, mashed
12-oz. bag of ready-to-steam green beans
3 tbs butter, melted
Sparkling water, chilled
1/2 small dragonfruit
15 oz ricotta cheese
3 tbs canola oil
Fresh ginger, peeled and chopped
Oregano, dried
Sparkling water, optional
1 Caribbean Red papaya, peeled, seeds discarded and chopped into 1/2
1 tbs capers
1/2 stick butter, melted
16 oz pre-cooked pork tenderloin, optional
3 tbs chopped cilantro
carrots, peeled and diced
oregano, finely chopped
1 Caribbean Red papaya, peeled, seeds discarded and chopped into 1/2" pieces
16 oz. precooked, barbecue-style pork
3 tbs coconut oil
fresh ginger, peeled and grated
Packaged cheesecake mix
Spinach leaves
1/2 stick of butter, melted
18 baby clams, scrubbed
3 tbs cooking oil
Cashews, coarsely chopped
fresh ginger, peeled and minced
Spinach leaves, stems removed
1 Caribbean Red® papaya (about 2 lbs, without seeds), peeled and chopped into 1" chunks
1/2 stick unsalted butter
18 thin slices of turkey
3 tbs cornmeal, fine
pad Thai noodles
Spinach, fresh
1 Caribbean Red® papaya, just ripe
1 tbs curry powder
1/2 tbs Italian dressing
3 tbs dried parsley
splash of hot sauce
1 carrot, peeled and diced
1 tbs dried dill
1/2 tbs sugar
Cauliflower flories, cut in half
Pancetta, thin slices
1 tbs flaxseed
1/2 teaspoon finely minced dried hot chili pepper
Cayenne pepper
Panko bread crumbs
sprigs of fresh mint (one for the drink, the other for the garnish)
1 tbs flour
1/2 teaspoon pepper
2 3-oz. tilapia fillets, thawed
3 tbs flour
Cayenne powder
Fresh Groovy Coconut slice
papaya
1 cinnamon stick or 1 tbs cinnamon
1 tbs fresh Brooks lime juice
3 tbs fresh chives, chopped
papaya pieces
1 clove chopped garlic
1 tbs fresh cilantro, chopped
2 8.5 oz pkgs microwavable balsamic rice
3 tbs fresh cilantro, chopped
Celery stalks, coarsely chopped
Fresh kale
Papaya seeds
starfruit cut into star slices (reserve 4 slices for garnish)
1 tbs fresh ginger
1/2 tsp baking soda
2 9 oz pkgs precooked chicken breasts, chopped
3 tbs fresh mint (plus stems for garnish)
celery, chopped
fresh mint leaves
1 clove garlic, finely chopped
2 anise stars
starfruit, chopped in 1/4
1 tbs fresh Groovy Coconut, shredded
1/2 tsp cardamom
2 apples, Granny Smith or your favorite, cored and sliced
3 tbs fresh sage, chopped
Fresh parsley, chopped
1 cucumber
1/2 tsp cayenne pepper
2 bananas, chopped
fresh parsley, finely chopped
Parmesan cheese, grated
stems and gills removed (reserve stems) 2 tbsp olive oil
1 cucumber, cut into 1/4
1 tbs fresh mint for garnish
1/2 tsp chili pepper
2 Brooks' Solo papayas
3 tbs molasses
1/2 tsp chili powder
2 Caribbean Red papayas
fresh rosemary, chopped fine
1 cucumber, peeled and sliced
1 tbs fresh oregano
1/2 tsp chipotle chili powder
2 celery stalks
3 tbs orange juice
Cherry tomatoes
1/2 tsp cinnamon
3 tbs pineapple juice
Cherry tomatoes, cut in half
fresh tarragon, chopped
parsley flakes
Stir Fry veggies (just about any veggies like: broccoli, cauliflower, snow peas, carrots, onion)
1 cup apple cider
1 tbs ground cinnamon
1/2 tsp clove
2 cinnamon sticks
3 tbs red wine vinegar
1/2 tsp cloves
3 tbs rice vinegar
chevre (or soft goat cheese)
fresh thyme, chopped
parsley, finely chopped
1 cup breadcrumbs
1 tbs horseradish
3 tbs rum
frozen waffles
Parsnips, peeled and cut into 1/4" pieces
1 cup buttermilk
2 cloves garlic, peeled
frozen waffles or toast
passion fruit
1 cup Caribbean Red papaya (about 1/4 of the fruit)
1/2 tsp cream of tartar
3 tbs tahini
1 tbs melted butter
3 tbs unsalted butter
frozen whipped dessert topping, thawed
Passsionfruit
1 tbs oil
1/2 tsp dried ginger
2 cups baked calabaza in 1/2" chunks
3 tbs vegetable oil
chicken drumsticks
Peanut butter
1 cup Caribbean Red® papaya (about 1/4 of a fruit), peeled and chopped; discard seeds
2 cups beef bouillon
3 tbsp fresh basil, chopped
frozen whipped topping, thawed
1 tbs poppy seeds
2 cups Caribbean Red papaya (about ½ a fruit)
3 tbsp. to 1/8 cup heavy whipping cream
Peanuts, halves
1 cup chopped chicken breasts
1 tbs reduced fat peanut butter
3 to 4 cups canola oil
garam marsala (fenugreek seeds, optional)
peas
Sugar - regular if white dragonfruit, brown sugar if red
1 cup chopped fresh strawberries
1 tbs rice vinegar
1/2 tsp ground nutmeg
3 tsp flour
Garam masla
1 cup coarsely chopped onion
2 cups chopped broccoli florets
3 tsp minced garlic
1 cup coconut milk
1 tbs rosemary leaves, finely chopped
1/2 tsp mustard powder
2 cups clam juice
3-4 tbs tahini oil
chilled
peeled
1 cup cooked chicken meat
1 tbs sesame seeds
2 cups hard cider, chilled*
3/4 cup cereal, your choice (chocolate Cheerios shown)
Chilled lettuce leaves
Sweet kale
1 tbs sesame seeds, toasted
1/2 tsp onion powder
2 cups Ritz crackers
3/4 cup flour
chilled water
1 cup cooked yellow rice
2 cups shredded cabbage
3/4 cup heavy whipping cream
Chimichurri sauce
Sweet red peppers, chopped
1 tbs sour cream
3/4 cup light brown sugar
chipotle pepper
garlic salt
peeled and diced
sweetened condensed milk
1 cup fat-free plain yogurt
1 tbs stevia
2 cups uncooked basmati rice
3/4 cup raw pumpkin seeds
Chipotle powder
Swiss or American cheese
1 cup Florida starfruit, diced and seeded
chips
Tapioca flour
1 cup fresh cranberries
1 tbs sugar (optional, taste before adding)
1/2 tsp Sriracha sauce
Tapioca powder
1 cup fresh Groovy Coconut, shredded
1 tbs sugar (optional)
2 cups white vinegar
Ginger dressing
Tarragon
1 cup fresh spinach leaves
1 tbs tahini
1/2 tsp. red pepper flakes
2 cups white wine vinegar
4 boneless, skinless chicken breast halves
Chives, fresh
Tarragon leaves
1 cup fresh strawberries, diced
1 tbs tequila
2 dragonfruits
4 celery stalks, chopped
chocolate chips
1 cup goat cheese, crumbled
1 tbs thyme, chopped
1/3 Caribbean Red® papaya
4 cups fresh romaine lettuce
chocolate instant pudding
Goat cheese
pepper to taste
tempeh, chopped
1 cup grape tomatoes halved or 1 medium tomato chopped fine
1 tbs vanilla
1/3 cup all-purpose flour
4 cups of thinly sliced vegetables (e.g., broccoli, cauliflower, carrots)
Chocolate or pound cake
gold or white rum
Pie crust, ready to bake
1/3 cup apple cider vinegar
4 cups romaine lettuce
Pinch salt
1 cup grapes, cut in half
2 Florida red guavas
Thai guava (about the same volume as the red guava you buy)
4 egg whites
graham cracker
Pineapple juice
Thai guava, chopped
1 cup ice cubes
1/3 cup chocolate sauce
2 Florida starfruit, edges trimmed with a veggie peeler and sliced into stars with seeds discarded, then chopped into small pieces
chopped basil leaves
graham cracker crumbs
pineapple or orange gelatin
1 cup ketchup
1 tbsp chocolate syrup
1/3 cup coconut milk
2 garlic cloves, minced
4 eggs
Thai or bird's-eye chilies, finely chopped
1 tbsp Dijon mustard
1/3 cup cream cheese
2 Granny Smith apples, peeled and cut into thin slices
4 Florida starfruit (seeds removed) sliced into stars
thawed
1 tbsp fresh oregano
1/3 cup fresh basil
2 inches fresh ginger
4 green tea bags
chopped in 1/4" pieces
Granny Smith apples, cut into 2/4
Pita wedges or tortilla chips
1 cup low-fat vanilla Greek yogurt
1/3 cup fresh cilantro, chopped
2 large eggs
1 cup mozzarella cheese, shredded
1 tbsp Grand Marnier
4 individual graham cracker piecrusts
Granny Smith apples, cut into 3/4
pitted and minced
1 cup oats
2 large or 3 small limes (3 tbs. juice)
4 individual serving-sized sweet potatoes (2" to 3" in diameter)
chopped onion
thinly sliced celery
1 tbsp olive oil
1/3 cup honey
2 large starfruit
4 kiwi fruits
grape tomatoes, sliced in half
pitted and sliced black olives, drained
1 cup or 1 medium yellow onion, diced
2 lb boniatos
4 large bell peppers, in your choice of colors
Cilantro leaves
thyme leaves
1 tbsp. dry sherry
2 lb calabaza
4 large Portobello mushrooms
Cilantro or culantro
Pizza crust, pre-made
1 cup or approximately 1/4 of a Caribbean Red papaya
1 teaspoon basil
1/3 cup packed brown sugar
2 lb or 3 cups of baked calabaza
cilantro or parsley, chopped
Plain yogurt
Tofu
1 teaspoon sugar
2 lbs calabaza (your grocery store may slice into 2 lbs half or wedge for your purchase)
Plastic drinking cups
1 cup pecans, chopped
1 teaspoon sugar or sweetener
4 limes
plum sauce
Tomatillos, diced
1 teaspoon vinegar
1/3 cup slivered almonds
4 medium Florida starfruit (larger than the palm of your hand)
cilantro, finely chopped
1 cup raisins
1 Thai guava
1/3 cup soft cream cheese
2 limes for juicing
4 oz crumbled feta cheese
plum tomatoes, chopped
tomato paste
1 cup raspberries
1 tomato, diced
2 mangos, peeled and diced into 1-inch chunks
4 oz reduced-fat cream cheese, softened
Ciltrano, chopped
grated mozzarella cheese
plum tomatoes, chopped into small pieces
tomato, chopped
1 cup red onion, chopped
1/3 cup tonic water
2 medium carrots, peeled and diced
4 oz soft goat cheese
Cinammon
grated Parmesan cheese
Plum tomatoes, diced
tomato, chopped into small pieces
1 cup red quinoa
1 tsp anise seed
1/4 (or 1/2 cup) Caribbean Red papaya, peeled and chopped; discard seeds
4 oz. almond milk
Plus any eggs or other ingredients required by the mix
Tomato, diced
1 cup reduced-fat sour cream
1/4 bunch cilantro, finely chopped
2 medium Florida starfruit (larger than the palm of your hand)
4 oz. cream of coconut (for a low-calorie version, try yogurt)
cinnamon (optional)
1 cup risotto
1/4 c. sugar
2 medium Florida starfruit, just larger than the palm of your hand
4 oz. cream of coconut (look for it in the margarita section of your store)
Cinnamon stick
Green beans, trimmed
poblano chili, seeds discarded, chopped (wear gloves!)
Tomatoes , cored and cubed
1 cup self-rising flour
1/4 calabaza (about 4 cups)
2 medium tomatoes, finely chopped
4 oz. mozzarella cheese fingers
Green bell pepper
Tomatoes, chopped
1 cup shredded mozzarella cheese
1 tsp Brooks fresh ginger root, finely chopped
2 medium turnips, peeled and diced
4 oz. of carrot, chopped
cleaned boiled shrimp
tomatoes, finely chopped
1 cup skim milk
1 tsp cardamom
1/4 Caribbean Red papaya (about 1 cup chopped)
2 medium-sized apples
4 pork chops, each 1 inch thick
Clove garlic
Pork chops
1/4 Caribbean Red papaya, chopped into 1/4
2 medium-sized Florida starfruit
4 red guavas
green olives, pitted and minced
1 cup spinach
2 medium-sized pears
4 scallions, chopped
green onion, finely chopped
potato, peeled and chopped into half-inch chunks
1/4 Caribbean Red papaya, just ripe
4 scallions, thinly sliced
cloves
pound cake or cheesecake
tsp salt
1 cup Thai ginger broth
1 tsp cloves
1/4 Caribbean Red papaya, peeled, seeds discarded, and papaya chopped into a couple of pieces
2 medium-to-large Florida starfruit, larger than the palm of your hand
powdered coconut milk
Tumeric
1 cup thawed dessert topping
1 tsp coconut extract
2 oz apricot brandy
4 slices Florida starfruit
cloves garlic
tuna fish
1 cup tonic water
1/4 cup agave nectar
2 oz cream cheese
4 slices of bread
cloves garlic, chopped
Green pepper, chopped
1 cup vanilla-flavored Greek yogurt
1/4 cup almond milk
cloves garlic, minced
Green pepper, deseeded and chopped
1 tsp curry powder
1/4 cup apple juice
2 oz whipped dessert topping
4 tbs balsamic vinegar
Green peppers, seeded and diced
Pre-cooked chicken, sliced
Turkey meat, shredded or cut into bite-sized pieces
1 tsp Dijon mustard
1/4 cup balsamic vinegar
2 oz. cheddar or Swiss cheese
cocktail sauce
Turkey, pre-cooked
1 tsp dried mustard
1/4 cup balsamic vinegar (option: use a clear vinegar)*
2 packages guacamole mix
4 tbs extra-virgin olive oil
cocoa powder
green/red/yellow peppers, chopped
Pre-cooked pasta, your choice
Turkey, shredded or cubed
1 cup yellow onion, diced (1 medium onion)
1 tsp dried oregano
2 packages of 6 croissants (each) refrigerated rolls
4 tbs olive oil
Grenadine syrup
1 cup yogurt
1 tsp dry mustard
1/4 cup blackberries
2 papaya seeds or something resembling mummy eyes
4 toaster-ready waffles
Turnips, peeled and cut into 1/4" pieces
1 cup, about 1/3 of a Caribbean Red® papaya, chopped into small pieces; discard seeds
1 tsp each salt and pepper
1/4 cup blueberries
2 passion fruit
5 cups spinach (5 oz. pkg), chopped
Coconut extract
turnips, peeled and diced
1 cupsugar
1 tsp fennel seeds
1/4 cup brandy
5 cups water
coconut milk
Groovy Coconut, strips
5 Florida starfruit
precooked chicken slices
unhusked corn
coconut or vanilla extract
Ground cloves
precooked chicken, bite-sized
2 passionfruit, seeded middles scooped out
5 or 6 oz low-fat coconut Greek yogurt
ground cumin
precooked medium-sized shrimp, peeled and deveined
1 flatbread pizza round, size and shape as desired
1 tsp ginger
1/4 cup butterscotch sauce
2 pieces of crystallized ginger
5 or 6 oz. low-fat vanilla Greek yogurt
coconut yogurt
precooked pork roast
Uniq Fruit (if out of season, orange)
1 Florida dragonfruit
1/4 cup cherries, pitted (drain juice if canned)
2 pieces of Thai chili, finely chopped
5 oz. jar pitted black olives
Coconut-flavored yogurt
prepared angel food cake
Uniq Fruit, peeled and sectioned
1 tsp ground coriander
1/4 cup chocolate chips
2 pkgs of dried salsa mix
habanero pepper (optional - for sweet-heat!)
Pretzel crackers
1 Florida SlimCado® avocado
1 tsp ground cumin
1/4 cup chopped mint
2 pkgs. Onion Soup and Dip mix
5 scallions
habanero pepper seeded and minced
Pretzels
1/4 cup chopped walnuts
2 plum tomatoes
5 scallions, sliced thin
Concord Food Guacamole Mix, mild
Quick-cooking tapioca
unsalted butter, softened
1 Florida starfruit, edges trimmed with a veggie peeler and sliced into stars with seeds discarded
1/4 cup cider vinegar
5 star anise
Concord Food Mild Guacamole Mix
Radicchio lettuce
unsweetened coconut milk
1 Florida starfruit, sliced into 1/4" stars; trim off tips and discard seeds
1 tsp marjoram
1/4 cup cilantro, finely chopped
2 pounds or 3 cups baked calabaza
5 tbs Greek yogurt
Concord Foods Guacamole Mix - spicy
radishes, sliced into rounds
Up to 1/4 cup water
1 Florida starfruit, sliced; trim off tips and discard seeds
1 tsp mustard powder
1/4 cup coconut milk
2 prepared piecrusts
5 whole cloves
1 Florida Thai guava
1 tsp olive oil
1/4 cup coconut oil
2 ready-made piecrusts
5-10 thin slices raw ginger
Raw peanuts, chopped
1 fresh lime
1/4 cup coconut or vanilla yogurt
2 ready-to-bake pie crusts
6 basil leaves
1 garlic clove, minced
1/4 cup cucumber
2 ready-to-bake piecrusts
6 cups fresh spinach
cooked and peeled
hazelnuts or almonds, chopped
ready to toast
1 tsp pumpkin pie spice
6 dates, chopped, with seeds removed
Cooked black beans
Hazelnuts, coarsely chopped
Ready-to-bake pie pastry
Vanilla yogurt or extra virgin olive oil
1 tsp rosemary
1/4 cup dark brown sugar
2 red guava, ends cut off, peeled and cut in half
6 leaves or 1 cup Romaine lettuce
head of iceberg lettuce
Ready-to-steam green beans
1 graham cracker piecrust
1/4 cup dried cranberries
cooked chicken meat, coarsely chopped
1 green bell pepper, chopped
1/4 cup dried onions
2 scallions, thinly chopped
cooked medium shrimp
Heavy whipping creme
Red bell pepper
1 green pepper, seeds and stem discarded, coarsely chopped
1/4 cup equally mixed whole wheat and white flour
6 oz baby arugula or spinach
cooked shell macaroni
1 green zucchini, chopped
6 oz fat-free vanilla Greek yogurt
Cooked shrimp, chilled
red bell pepper, seeded and chopped
6 oz. canned crab meat
Cooked turkey pieces
honey, optional
red bell pepper, sliced into thin strips
1 habanero pepper, chopped fine
1/4 cup flour
6 oz. low-fat vanilla Greek yogurt
Red curry paste
1 habanero pepper, seeded and chopped (wear gloves)
6 oz. precooked boneless and skinless chicken breasts, chopped into bite-sized pieces
hredded cheddar cheese
Wasabi paste
1 honeydew melon, peeled, seeded, diced into 1 inch chunks
1/4 cup fresh basil, lightly chopped
2 Solo papayas (without seeds), cut in half
6 oz. precooked salmon
Hummus
red guava (about the same volume as the Thai guava you buy)
Wasabi peas, finely chopped
2 Solo papayas, seeds removed
6 scallions, chopped
1/4 cup fresh cilantro leaves, chopped
2 sprigs fresh rosemary
6 small or 3 large limes (1/2 cup juice)
red guavas (about 1/2 cup purée)
Water, cold
1 tsp water
2 sprigs fresh rosemary (1 for garnish)
6 stalks of celery, tops and bottoms trimmed, chopped into 1/4
ice cubes (omit if using frozen guava)
red guavas, each of which should fit in the palm of your hand
Water, your choice
1 large boniato, peeled and cubed
1 tsp. baking soda
1/4 cup fresh cilantro, lightly chopped
2 sprigs thyme
Watercress
1/4 cup fresh culantro or cilantro, chopped
2 spring onions
6 tablespoons melted butter or margarine
iceberg lettuce, shredded
1 tsp. chipotle powder
2 stalks celery, sliced into 1/4" pieces
Corn starch
1 large red bell pepper, deseeded and chopped
2 stalks of celery
6 Uniq Fruit or grapefruit sections
red onion, finely chopped
whipped dessert topping
1 large red onion
1/4 cup fresh parsley
6 Uniq Fruit® sections
Cornflour
Red onion, peeled and thinly sliced into circles
1/4 cup fresh parsley or cilantro, chopped
6 whole-wheat tortillas
1 lb calabaza (about 1/8 of a whole calabaza)
1/4 cup fresh-squeezed orange juice
2 tablespoons cornstarch
6-inch pie pan
Italian parsley
White baking chocolate
1 lb Florida starfruit, ribs trimmed with a veggie peeler, fruit sliced into stars, seeds discarded.
1/4 cup Greek yogurt
2 tablespoons sesame oi
6.4 oz. tuna packed in wate
Couscous
Red or green Swiss chard, spinach, or kale
white cake mix
1 lb fresh snapper, whole and descaled (your grocery store will do this)
2 tablespoons sesame oil
7 oz each greek yogurt
1 lb medium pre-cooked shrimp, shelled, deveined
1 Uniq Fruit (or 1 6-oz. can of pineapple juice)
2 tbs almonds, finely chopped
Crackers to serve
jar
White cooking wine
1 lb or 1 1/2 cups baked calabaza, 1- to 2-inch chunks
1/4 cup heavy cream
2 tbs balsamic vinegar
8 bamboo skewers
jumbo chocolate chips
red pepper flakes
white sugar
1 wheel of Brie cheese
8 corn tortillas
junior refrigerated biscuits
Red pepper, crushed
White wine
1 lb or 1 1/2 cups of baked calabaza*, chopped into 1" pieces
1 white onion, chopped
1/4 cup juice, your choice
8 ounces scallops
just ripe
red Thai chilies, chopped
1 yellow squash, chopped
1/4 cup mango chutney
2 tbs butter, melted
8 ounces starfruit wine or dry white wine
Red wine vinegar
1 lb. fresh asparagus
1-1/2 cups regular rolled oats or muesli
1/4 cup maple syrup
2 tbs butter, melted (optional)
8 oz of cooked beef* or cooked turkey (about 1 1/2 cups)
refried beans or black beans
Whole wheat pitas, each cut into 4 triangles
1 lb. ground turkey
1/4 cup mini marshmallows
2 tbs canola cooking oil
8 oz precooked boneless, skinless chicken, cut into 1" chunks or leftover turkey
crumbled gorgonzola cheese, for topping
whole-wheat tortillas
1-inch piece fresh ginger
8 oz. celery, thinly slices
1.5 Pint jar
1/4 cup Oat Bran squares cereal
2 tbs Caribbean Red® papaya, chopped
8 oz. diced, precooked ham
crushed ice
Kale, frozen in freezer overnight
1 lb. yuca
1.6 oz. pkt dried Italian dressing seasoning
2 tbs chives, chopped
8 oz. pre-chopped red/green/yellow peppers (or one pepper chopped)
cubed
Kidney beans, drained and rinsed
1/4 cup orange juice
2 tbs chopped chives
8 oz. precooked crabmeat (real or artificial)
Cucumber
Rice
Wine vinegar
1/4 cup parsley, chopped
2 tbs chopped cilantro
8 oz. whipped cream cheese
rice pilaf
1" fresh ginger, grated
1/4 cup pistachios, shelled and chopped
2 tbs chopped red onion
8 slices cheddar cheese
Cucumber peeled and diced
with insides scooped out
1 loaf round sourdough bread or 2 cans (16.3 oz. each) large refrigerated biscuits
1/4 cup pomegranate juice
2 tbs cilantro
Cucumber, peeeled and sliced lengthwise
large
Rice wine vinegar
1 Mamey sapote (it's ripe when it's wrinkly and softer than an avocado ready for guacamole)
8 slices white bread
Cucumber, peeled and sliced in half lengthwise and then sliced into 3/4
Large egg
yellow
1/4 cup raisins
2 tbs cinnamon
8 slider buns
ricotta cheese
Yellow cake mix
1 medium Florida starfruit (larger than the palm of your hand)
1/4 cup red bell pepper
cucumber, peeled, deseeded and cut into 1/4
Large onion, sliced into rings
Risotto
1 medium red onion, chopped
2 tbs dried cranberries
8 standing soft flour tortillas
1 medium red onion, finely chopped
1" of fresh ginger, peeled and minced
1/4 cup red curry paste
2 tbs dry sherry
90 sec multi-grain rice
cucumber, peeled, sliced and halved
large russet or baking potato (boniato, if you can find it)
Romaine lettuce, cut into bite-sized pieces
yellow onion, chopped
1 medium SlimCado avocado
1" piece fresh ginger, peeled and grated
2 tbs each honey
90-second multigrain rice
rosemary
1 medium tomato
1" piece fresh ginger, peeled and sliced thinly
2 tbs extra-virgin olive oil
culantro, chopped
1/4 cup red onion, chopped fine
2 tbs flour
large tomato, chopped
Salmon fillets
Yellow onion, small sliced into rings
1 medium yellow onion, sliced into thin rings
large tomatoes
yellow onion, thinly sliced
1 medium yuca, peeled and diced (about 1 cup)
1" piece of fresh ginger, peeled and finely chopped
1/4 cup red vinegar
2 tbs fresh cilantro, chopped
Cumin seeds
Yellow pepper
1 medium-sized onion, chopped roughly
1/10 Caribbean Red® papaya, chopped
2 tbs fresh cilantro, chopped finely
Agave syrup
Salt and freshly ground pepper to taste
Yellow pepper, chopped
1 onion, chopped
1/2 banana
2 tbs Greek yogurt
Agave, honey or maple syrup, to taste
Curry powder
Leeks, sliced into thin slices, with green leaves and root cut off
Salt and ground pepper to taste
1 orange (optionally make it 2 oranges) 3 cups ice
1/4 cup sherry
2 tbs Groovy Coconut
1 ounce coconut milk or spiced rum
1/2 Caribbean Red papaya (without seeds) peeled and chopped into small pieces
1/4 cup shredded Groovy Coconut
2 tbs Groovy Coconut, shredded
All spice
Lettuce for two sandwiches
Yogurt - 6 oz. container or 1/2 cup
1/2 Caribbean Red papaya (without seeds), peeled and coarsely chopped
All the fixin's for pancakes
Light brown sugar
Yogurt, fat-free
1 oz. vodka
1/2 Caribbean Red papaya (without seeds), peeled and puréed
1/4 cup sour cream
2 tbs ketchup
Light cream
1 package extra firm tofu, drained and cut into 1" cubes
1/2 Caribbean Red papaya or 2 Solo papayas (about 2)
1/4 cup sour cream (optional)
2 tbs kosher salt
Allspice berries
Light cream cheese
salted butter
Your choice of berries
1 package of Concord guacamole mix
1/2 Caribbean Red papaya, peeled and chopped into small pieces, seeds discarded
Almond Flour
light olive oil
your choice of bread
1 package pre-cooked Chicken breast (for optional entree)
1/2 Caribbean Red papaya, peeled and cut in half vertically; discard seeds
1/4 cup spiced rum
2 tbs mint leaves
Almond meal
sashimi grade tuna or tilapia*, cut into 1/4
1 package ready-to-serve Romaine lettuce or broccoli carrot slaw
1/2 Caribbean Red papaya, peeled and finely chopped; discard seeds
Your choice of fruit, chopped into small pieces
1 package shortcake shells (6 shells)
1/2 Caribbean Red papaya, peeled seeds discarded and sliced into long thin pieces
1/4 cup sugar (optional)
2 tbs olives with pimentos, chopped
Lime or mango sherbet
Sauvignon Blanc
Your choice of meat to be grilled or fried
1/2 Caribbean Red papaya, peeled, seeds removed and chopped
1/4 cup sweet sour drink mix
2 tbs orange juice
Almonds
Scallions
Your choice: 1 package of 6 shortcake shells or lettuce
1/4 cup toasted corn
2 tbs Pistachios, finely chopped
almonds (about 12)
limes (reserving 2 slices for the garnish)
scallions, chopped
Your pick of chips
1 passionfruit, cut in half, seeded middles scooped out
1/2 Caribbean Red® papaya or 2 Solo papayas
1/4 cup tomato juice
2 tbs pomegranate seeds
Almonds, finely chopped
dark cocoa powder
limes for garnish
scallions, thinly sliced
1 peach, peeled and pit discarded
1/2 Caribbean Red® papaya or 2 Solo papayas (about 2 cups of chopped papaya)
1/4 cup unsweetened cocoa powder
2 tbs powdered sugar
Almonds, sliced
dash nutmeg
liquid smoke
1 pint blueberries
1/2 Caribbean Red® papaya, about 2 cups chopped
2 tbs pumpkin seeds
Almonds, slices
Lite Coconut milk
1 pint raspberries
1/2 clove garlic
1/4 cup vanilla or plain Greek yogurt
Almonds, slivered
Low-fat cream cheese
Scotch bonnet pepper, finely chopped
Zucchini or cucumber, chopped
1 pkg (12 oz.) carrot sticks
1/2 cucumber, peeled and sliced lengthwise; cut out seeds
1/4 cup vanilla yogurt
2 tbs raisins
American cheese
Low-fat cream cheese, softened
1 pkg (16 oz.) baby carrots
1/2 cup agave
1/4 cup vegetable oil
Dash tobasco sauce
Sea scallops
1/2 cup agave syrup
1/4 cup walnuts
2 tbs rice vinegar
Dash worcestershire sauce
Low-sodium soy sauce
seasoned croutons
1 pkg (5) refrigerated biscuits
1/2 cup apple cider vinegar
2 tbs scallions, chopped
Anchovy fillets, drained
Seaweed squares
1 pkg 15 oz. precooked pulled pork au jus (optional)
1/2 cup baked calabaza
1/4 cup white cooking wine
2 tbs sliced almonds
Angel food
diced green pepper
1 pkg basmati rice
1/2 cup baked calabaza, puréed
1/4 cup white flour
Angel food, pound cake or cheesecake
diced tomatoes
macadamia nuts, chopped
seed discarded and avocado scooped out
1 pkg blue corn chips
1/2 cup berries, your choice (if strawberries, cut stems off and cut berries in half)
1/4 cup whole wheat flour
2 tbs soft brown sugar
Anise
1 (15 oz) black beans, rinsed and drained
1/2 cup blueberry jam or Caribbean Red papaya jam
1/4 cup yogurt
2 tbs sour cream
Any fruit juice available after slicing
dragon fruit
seeded and chopped
1" or 1 tbs fresh ginger, grated
1 (15 oz) can sweet corn kernels, drained
1 pkg graham crackers
1/2 cup brandy
any ingredients shown in the directions
Mandarin orange segments
seeded and cubed
2 tbs sunflower seeds
1 (15 oz) can whole kernel corn (drained)
1 pkg no-bake cheesecake mix
1/4 Groovy Coconut, opened and extracted
2 tbs sugar (or salt for the tequila option) for the rim of the glass
mango chutney
1 cup watermelon pieces
1 pkg prepared frosting
1/2 cup butter, melted
2 tbs tahini
Apple, sliced horizontally into 1/4" slices
dragonfruit, cut in half, scooped out and chopped
seeds discarded
1 tsp nutmeg
1 pkg rice, your choice
1/2 cup calabaza purée
1/4 lb cooked ham, cut into small cubes
2 tbs unsalted butter
1 tbsp molasses or sugar
1 (4 oz.) package cream cheese, softened
1 pkg unflavored gelatin
1/2 cup Caribbean Red® papaya
segmented
1 1/2 cup sugar
1 pkg. (8 oz.) dressing breadcrumbs (reserve 1/8 cup for topping)
1/2 cup Caribbean Red® papaya, chopped
1/4 tsp
2 tbs water
Arugula
Self-raising flour
1/2 tsp garlic, minced
1 1/2 cup vegetable broth
1 pkg. cranberries (12 oz.), rinsed with any bad ones thrown out
1/2 cup Caribbean Red® papaya, chopped (about 1/4 a fruit)
1/4 tsp allspice
2 tbs whole unsalted butter
drained
Marjoram
semisweet chocolate
1 tsp fresh ginger, minced
1 1/2 cups all-purpose flour
1 pkg. refrigerated croissant dough
1/2 cup chocolate cookie crumbles (chocolate Cheerios for a breakfast dish)
1/4 tsp anise seed
2 tbs. vanilla Greek yogurt
Assorted lettuce
1 tsp soy sauce
1 1/2 cups buttermilk
1 pkg(12 oz.) fresh cranberries
1/2 cup chopped cilantro or culantro (1 oz of leaves)
Assortment of fruit for garnish
1 1/2 cups flour
2 tbsp fresh Groovy Coconut, shredded
1 1/2 cups rolled oats
1 poblano chili, deseeded and chopped
1/2 cup chopped fresh parsley
1/4 tsp cayenne
Baby bella mushrooms, slices
dried chopped onions
Sesame oil
1/2 cup chopped onion
1/4 tsp cloves
melons (your choice honey dew, cantaloupe, watermelon), cut into 1
sesame seeds
1 1/2 cups water
1/2 cup dried apricots
1/4 tsp cream of tartar
2 tbsp shredded Groovy Coconut
Dried mango, cut into small pieces
1 1/2 lbs beef stew meat, cut into 1" cubes
1 poblano pepper, seeds discarded (wear gloves!)
1/2 cup dry white wine
1/4 tsp Dijon mustard
2 tbsp. Worcestershire sauce
Bacon bits or bacon
Dried mustard
melted
Shallot, peeled
3 passion fruit*
1 1/2 lbs or 2 1/4 cups of baked calabaza
1 pound cake
1/2 cup flour
2 teaspoons cinnamon
Bagel
shallots, chopped
1/8 cup brown sugar
1 1/2 pounds yuca root
1 pound mixed firm-fleshed fish (red snapper, yellowtail, tuna, or monkfish), cut into 2-inch pieces
1/4 tsp ground allspice
2 teaspoons fresh grated ginger
Dried tart cherries
Merlot
1 1/2 sticks unsalted butter
1/4 tsp ground clove
2 teaspoons fresh mint
balsamic vinaigrette dressing
dry mustard
Sherry vinegar
1 cup pineapple, cut into 1" pieces
1 1/2 tbsp kosher salt
1 ready-to-bake piecrust
1/2 cup fresh tomato
2 tomatoes, diced
dry sherry
1 cup strawberries, hulled and cut in half
1 1/2 tsp cumin
1 red bell pepper
2 tsp black pepper
Bamboo skewers
minced onion
Shredded cabbage
1 small can mandarin oranges
1 red bell pepper, deseeded and diced
1/2 cup frozen whipped dessert topping, thawed
2 tsp blueberry jelly
mini vanilla wafers
Shredded cheese
1 cup couscous, cooked
1 1/4 cup orange juice
1/2 cup granola
1/4 tsp sea salt
2 tsp chili powder
Banana, sliced
2 tbs white-wine vinegar
1 ½ lbs calabaza
1/2 cup granulated sugar
1/4 tsp turmeric
2 tsp Chives, chopped
Basil
Edamame
1/2 cup chopped celery
1 10-oz. bag cooked turkey pieces
1 red guava, peeled and chopped; cut out center seed
1/2 cup Greek yogurt
1/4 tsp vanilla extract
2 tsp cinnamon
2 Solo papayas or 1/4 cup Caribbean Red® papaya (about 1 cup chopped)
1 10-oz. can diced tomatoes
1 red onion
1/2 cup Greek yogurt, plain or vanilla flavor
1/4 tsp. celery seeds
Shrimp, around 12
6 small or 3 large limes (1/2 cup lime juice)
1 11 oz. can corn kernels
1 red onion, chopped
1/2 cup Groovy coconut, shredded
1/4 tsp. mustard
basil pesto
mint leaves, chopped fine
Shrimp, cooked and peeled
1 lime for garnish
1 13.5 oz. can coconut milk
1/2 cup heavy cream
1/4 tsp. oregano
2 tsp cumin
Basil, dried
Mint sprig for garnish
4 small or 2 large limes (1/3 cup lime juice)
1 14-oz can sweetened condensed milk
1 red pepper, chopped
1/8 Caribbean Red® papaya
2 tsp fresh oregano
egg white
Mint syrup
Shrimp, ready to eat
2 tbs coconut milk
1 14-oz. can coconut milk
1 red pepper, seeds and stem discarded, coarsely chopped
1/8 cup agave syrup
2 tsp fresh oregano, chopped
Mixed berries
2 cups water
1 15 oz. can black beans
1 refrigerated piecrust or pizza crust
1/2 cup ice cubes
1/8 cup almond milk
2 tsp garlic, minced
Egg yolk
1 refrigerated thin pizza crust
1/2 cup Italian dressing
2 tsp olive oil
1 refrigerator package of croissant dough (12 )
1/8 cup brown sugar, packed
2 tsp salt
egg(s) as directed on the cake mix box
mozzarella cheese (look for cheese in a cylindrical shape)
1 15 oz. can green peas
1/2 cup milk, whole/skim/your choice
2 tsp. Old Bay seasoning*
Mozzarella cheese, grated
1 16 oz. can black beans o1 16 oz. can either red beans or black beans
1 roll of refrigerated cookie dough (or your own sugar cookie recipe)
2 tsp. sea salt
Eggs, large
about 2 cups peeled
1 16-oz package frozen vegetables (peas, corn, celery, carrot mix)
1 Roma tomato
1/2 cup miniature semi-sweet chocolate chips
1/8 cup chopped Caribbean Red papaya
Eggs, separated
Multigrain bread
1/4 cup unsalted cashews
1 2.5 oz envelope gelatin
1/2 cup mozzarella cheese
1/8 cup chopped celery
2 whole cloves
Black writing marker
Multigrain cereal
sliced water chestnuts or toasted almond slivers
2 shallots
1 3-oz. pkg orange gelatin
1 Scotch bonnet pepper (seeds removed)
1/8 cup chopped onion
2-3 Kiwis, peeled, diced
Blackberries
3 tbs fresh mint
1 5 oz pkg. tuna fish
1/2 cup oatmeal
1/8 cup coconut cream
Blueberries
Mushrooms, sliced thin
Slices of pork or chicken for two sandwiches
1 tbs ripe SlimCado avocado
1 5-6 oz. container of vanilla Greek yogurt or frozen whipped dessert topping, thawed
1 serrano pepper, chopped, with seeds
1/2 cup peanut butter, smooth
1/8 cup culantro leaves
2/3 cup coconut milk
Blueberries or raspberries
Fat-free milk
Mushrooms, thinly sliced
1 tsp fresh jalapeno pepper
1 set of pumpkin face decorations
1/8 cup Dijon mustard
2/3 cup heavy cream
Boiling water
fennel bulb
No bake cheesecake
SlimCado - sliced in half
finely minced
1 6-inch mini pizza crust
1 single serving size - tequila
1/2 cup pecans, chopped
1/8 cup extra virgin olive oil
2/3 cup oatmeal
Fennel bulb, cleaned, quartered and thinly sliced
3/4 cup ripe Caribbean Red papaya
1 6-oz. package of chopped bell peppers or 1 red bell pepper, chopped into pieces; discard seeds and stem
1 slice Florida starfruit
1/2 cup plain yogurt
1/8 cup fresh basil
2/3 cup orange juice
Boston lettuce
fennel seeds
Non fat greek yogurt
2/3 cup sugar (if fresh coconut
1 6.3 oz. pkg rice pilaf
1/2 cup prepared basil pesto
1/8 cup fresh chives
2/3 cup peanut butter
brandy or vanilla
fennel seeds, crushed
1/2 cup if using processed shredded coconut)
1 7 oz. package tempeh, chopped
1 SlimCado - sliced in half, seed discarded, cut into large pieces
1/2 cup raspberries
1/8 cup fresh rosemary, chopped
SlimCado avocado, chopped
1/2 dragon fruit
1 7.5 oz. can black beans
1/2 cup red onion
1/8 cup fresh spearmint leaves
2/3 cup precooked chicken, cubed
Brooks Solo papaya
feta cheese, crumbled
Non-stick cooking spray
SlimCado avocado, cubed
1/2 cup fresh or frozen mixed berries (if using frozen
1 SlimCado avocado (reserve 2 pieces for garnish)
2/3 cup regular (not quick) oats
delete ice from recipe)
1 SlimCado avocado, cut in half, peeled and seed discarded
Nonfat vegetable cooking spray
SlimCado avocado, cut in half, seed discarded, peeled
1 750 ml bottle dry red wine
1 SlimCado avocado, cut in half, seed discarded
Figs, fresh
SlimCado avocado, mashed
1/2 cup red wine vinegar
1/8 cup olive oil
SlimCado avocado, not quite guacamole soft
1 8 oz. can lemon-lime carbonated drink
1 SlimCado avocado, cut in half, seed discarded and chopped
1/2 cup salted butter, softened
1/8 cup pistachio nuts
3 apples, cored, cut into chunky pieces
Oat Bran squares cereal
SlimCado avocado, not yet ready for guacamole
1 8 oz. can pineapple bits, drained
1 SlimCado avocado, cut in half, seed discarded, peeled
1/2 cup semi-sweet chocolate chips
1/8 cup red onion
3 bay leaves
Butter, softened
Filo pastry muffin shells
1 8 oz. package silken soft tofu
1 SlimCado avocado, peeled and pitted
1/2 cup shredded Groovy Coconut
3 cloves of garlic, finely chopped
Butter, unsalted
finely chopped
SlimCado avocado, ready for guacamole
1 8-oz can pumpkin puree
1/2 cup skim milk*
1/8 cup sherry wine vinegar
Buttermilk
finely chopped cilantro
Oats, regular (not quick)
SlimCado avocado, ready for mashing
1 8-oz. package cream cheese, softened
1/2 cup slivered almonds
1/8 cup shredded fresh Groovy Coconut
3 cups broth (Thai ginger or chicken)
finely chopped jalapeño pepper
SlimCado avocado, sliced
1 9 oz package fully cooked chicken breast, chopped
3 cups chicken broth
Cake flour
finely diced habanero pepper ( for sweet-heat!)
1 9-inch graham cracker piecrust
1 SlimCado® avocado, mashed
1/2 cup sparkling apple juice
3 cups chopped fresh baby spinach
calabaza
finely grated
1 9-inch-deep (at least 3 inches) cake pan or baking dish
1 SlimCado®, just ripe
3 cups lettuce
Calhoun Bend Mill peach cobbler mix
SlimCado® avocado, halved and pitted
1 apple crisp mix (I used Calhoun Bend Mill)
1/8 tsp allspice
3 cups miniature marshmallows (reserve 2 tbs)
canned beer, your choice
olives with pimentos, chopped
SlimCado® avocado, peeled, seed discarded and chopped
1 apple, unpeeled and cut into 1/2
1/2 cup sugar (optional)
3 cups old-fashioned oats
Florida red guava
1/2 cup tomato sauce
½ Caribbean Red papaya, about 2 cups
3 cups packed lettuce, your choice
Canned crabmeat, drained and flaked
Onion, chopped
SlimCados, cut in half, with pit removed and sprinkled with lime juice to prevent browning
1 banana
1 small onion, finely chopped
1/2 cup tonic water
½ cup dried cranberries
3 cups sliced apples
Florida starfruit, ribs trimmed with a veggie peeler, cut into star slices and then chopped into small pieces. Discard seeds.
1 banana, frozen best
1/2 cup triple sec
½ cup gorgonzola cheese crumbles
3 cups sliced Caribbean Red® papayas (sliced approximately the same size as the apple slices)
1 banana, sliced
1 small SlimCado® avocado
1/2 cup vanilla yogurt
½ cup Italian dressing
3 cups spring mix lettuce
carbonated water
Florida starfruit, sliced into 4 stars
Onion, white chopped
small cucumber, peeled and sliced in half lengthwise and then sliced into 3/4
1 bay leaf
1 small tomato
1/2 cup whipped cream
½ cup red onion, chopped
3 cups water
Florida Thai guava
Opstar-shaped cookie cutter
1 box (10 oz.) frozen spinach leaves, thawed
1/2 cup whole pecans
½ cup slivered almonds
3 cups white wine
1 box angel food cake
1 small tropical yam, peeled and diced (about 1 cup)
½ lb. ginger snaps
3 egg whites
Flour or corn tortillas
optional 1 oz. rum
1 box of vanilla instant pudding
1 small yellow onion, thinly sliced
½ tsp black pepper
3 eggs
Caribbean Red papay
Flour tortillas
Small onion, peeled and sliced into rounds
1 Brooks chayote squash, peeled and diced
½ tsp salt
3 Florida red guavas
optional salt to taste
1 Brooks malanga, peeled and diced
¼ tsp ground nutmeg
Optional: 1 cup of ice
small red onion, sliced
1/2 Groovy Coconut, shredded (about 1 cup shredded coconut)
French bread, sliced
Optional: 1 oz tequila
small red potatoes
1 spice cake mix (add ingredients as stated on the package)
10 graham crackers or Lil' Squares Honey Grahams
3 Florida starfruit, medium-sized
Caribbean Red papaya or Solo papaya, peeled and diced
French dressing
optional: 1 tbs tequila
1 bulb fennel
10 green olives
3 graham crackers
French fried onion rings
Small white onion, coarsely chopped
1 bunch green onions, chopped
3 large Florida starfruit
Caribbean Red papaya, chopped into 1
optional: 1/4 cup bread crumbs
Smooth peanut butter
1 bunch of green onions
1 starfruit, sliced into 1/4" stars
1/2 lb. cantaloupe pieces
10 large rice paper wrappers
3 large tomatoes, peeled, seeded and chopped
Optional: 1/4 cup coffee liqueur
1 bunch scallions, chopped
1 starfruit, sliced into stars
1/2 lb. shrimp
Caribbean Red papaya, chopped into small pieces
Optional: ¼ cup cocktail sauce
Soft cream cheese
1 calabaza that easily sits upright without wobbling
1 stick of butter, at room temperature
10 medium strawberries
Optional: ¼ cup orange liqueur or brandy
1 sweet onion, chopped
1/2 mamey sapote (ripe when really soft)
10 slices of whole-wheat bread
3 passion fruits
optional: 2 boniato
Solo or Caribbean Red papaya
1 can (14 oz) coconut milk
1 tablespoon freshly squeezed lime
1/2 medium red onion, chopped
11 oz. pkg spring mix lettuce
Caribbean Red papaya, peeled and seeds discarded
Fresh cilantro
Optional: rum
1 can (14 oz) sweetened condensed milk
1 tablespoon honey
1/2 oz dried mushrooms
Caribbean Red papaya, peeled and sliced through the middle
Optional: sugar
Solo papaya, cut in half with seeds discarded
1 can (8 oz) corn kernels
1 tablespoon olive oil
1/2 pineapple, cubed
12 6 1/2-inch square egg roll wrappers
3 small shallots
fresh cilantro or parsley, stems removed
1 can chickpeas
1 tablespoon pineapple juice
1/2 pint jar
12 gingersnaps, crushed
3 sprigs of mint
Orange bitters
1 can condensed milk
1 tablespoon tahini oil
1/2 red onion chopped
12 kumquats, sliced in half
3 sprigs rosemary
fresh cilantro, chopped finely
sour cream or Greek yogurt
1 can evaporated milk
1 tbs (about 1
1/2 red onion, diced
12 large pink shrimp
3 spring onions, chopped
Caribbean Red® papaya, chopped (about two cups)
fresh coconut water*
orange or pineapple juice
1/2 red onion, peeled and thinly sliced into circles
12 mussels, scrubbed
3 tablespoons olive oil
Caribbean Red® papaya, chopped into pieces
fresh dill, chopped
Orange-flavored gelatin
1 Caribbean Red papaya or 3 Solo papayas
1 tbs basil
12 ounces shrimp, peeled, deveined, tail on
3 tablespoons sugar
Caribbean Red® papaya, cut into 1
Fresh giner
Spaghetti squash
1 Caribbean Red papaya, grated
12 shortcake shells
3 tbs agave syrup
Sparkling water
1 Caribbean Red papaya, just ripe (just about 50% yellow, and gives to a gentle squeeze)
12 slices of prosciutto
Sparkling water or wine
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beginnger
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1
12
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2 - 1 cup servings
3 cups
4
8
beginner
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2 to 4 hours
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