Thyme

This island staple is also known as “Jamaican coat of arms.” Some people add chiles to make it spicy, but we like it mild and slightly sweet to complement the heat of jerk chicken. For this dish, there’s no need to soak the kidney beans before cooking.

To remove individual Brussels sprout leaves, cut the stem out of each sprout and gently ease apart all the leaves.

You’ll have time to do some stretches, go for a walk, and even begin to make a green salad while the tuna absorbs the flavors of an herby lemon juice mixture.

This intensely flavored entrée is ready in less than 15 minutes. Try it with Zesty Oven-Fried Potatoes (page 250) and stewed okra.

Fresh salmon with fresh herbs and lemon—a stellar combination. If you prefer your fish with sauce, this entrée is also great topped with Pineapple-Kiwi Salsa (page 270).

Here’s the answer to what to do with cauliflower besides covering it with cheese sauce. Serve this alternative with Pork Chops with Herb Rub (page 196) and cinnamon applesauce.

Use this spicy mix in Zesty Oven-Fried Potatoes (page 250) and any other recipes that call for Creole or Cajun seasoning blends.

This creamy chowder boasts chunks of potato and your favorite mild white fish. For a little crunch, top it with crumbled no-salt-added pretzels.