He's a winner!

Garnet Smith is a regular reader of The Gleaner's Food section and he loves to cook. He has been cooking since he learnt to do so at an early age when his mother was not at home. Now, he cooks for her, as well as other family members and friends. He shared his recipe for some of his favourite Eve brands with readers.

Eve, the first family of fine foods, has been traversing the island with its Eve-Vasion promotion. They take a break in December and will return again next February. Brand manager for Eve products, Wendy Wallace, told Food that the team will visit two locations in Portland this month: Camal's and Shine's.

Jamaica Veg Mac Pasta

Ingredients

¹/²lb carrot

¹/²lb string bean

¹/²lb cho-cho

200 grams Eve elbow macaroni

¹/² pack Eve coconut powder

2 medium-sized tomatoes

1 hot pepper

1 sweet pepper (yellow)

2 tbsp cooking oil

1 large onion (purple)

2 clove garlic

4 oz cheese

2 tbsp soy sauce

Method

1. Prepare carrots, cho-cho and string beans and cut into one-inch long strips and steam. (Adding salt is optional).

2. Cook Eve elbow macaroni, drain and put aside.

3. Prepare tomatoes, onion, garlic and both types of peppers and cut them to your liking.

4. Put oil in a pot or frying pan and lightly cook items from method 3 on low flame for about five minutes. Add soy sauce to the mix, then add Eve coconut powder and mix in a little at a time.

5. Add Eve elbow macaroni to the mix, add your steamed vegetables and mix them in.

6. Pour into a casserole dish.

7. Shred cheese, lay on top and allow to melt.

Serves four in large portions and eight in small portions.