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Side Dishes


Corn Salsa


  • 4 roasted Corns kernels cut off cob
  • 1/2 cup Orange Bell Pepper diced
  • 1/2 cup Red Bell Pepper diced
  • 1/4 cup Cilantro chopped
  • 1 tsp Chili Flakes
  • 2 stalks Green Onion finely chopped
  • 2 tbsp Red Wine Vinegar
  • 2 tbsp Vegetable Oil
  • 1 tsp Sea Salt
  • 1/4 cup Red Onion diced
  • 2 wedges Fresh Lime for Garnish


  1. Add all ingredients in a bowl and mix well with a large spoon. Cover and place in the fridge for 15 minutes and serve, overnight is best. Excellent with jerk ribs, see recipe on our website.


Butternut Squash Rice


  • 1/2 lb Butternut Squash cut in cubes
  • 2 tbsp Butter or Margarine
  • 1 tsp Salt
  • 2 cups Water
  • 2 cups White Rice rinse under cold water
  • 1 stalk Green Onion


  1. Pour water into a pot, bring to a boil, add salt, squash and cook until soft but not mushy. Add rice, stir and cover. Reduce heat to medium and remove cover slightly just half covered once the water is reduced to the level of rice. Reduce heat to minimum and turn off stove once liquid is completely gone. Cover pot and remove from heat allowing to sit for 5 minutes covered. Stir pot with a fork to make it nice and fluffy.


Yields1 Serving



Side Dishes
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