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Wild Rice Salad
Sweet and Savory Parsnip Soup Southern Style Black Eyed peas Blanched cauliflower with miso/cashew sauce Stuffed Red Peppers with quinoa arame Breakfast Casserole Turkey, Cranberry, Yams Pumpkin Pinto bean enchiladas Quinoa pasta primavera Beet Salad Cream of Spinach soup Mung bean burgers Polenta with mushroom gravy Red Lentil and Yam soup Potato leek soup Tempeh Cacchitore Mushroom Barley Soup Cilantro Bean salad Corn Chowder Ginger Sesame Stir Fry Curried Quinoa Asparagus and fennel soup Coconut curry Cauliflower Curry Fennel Soup Carrot Ginger Soup Miso Soup Black Bean soup Butternut squash soup Millet Burgers Buckwheat and Veggies Wild rice and butternut squash salad Orange, Fennel, Olive salad Fig, goat cheese, and couscous salad Cream of pear zucchini soup with sage Roasted yams with lentil gravy Biryani Spaghetti squash with pesto Rosemary fingerlings Buckwheat falafel Quinoa Tabouli Forbidden rice and asparagus Delicata squash stuffed with nuts, spinach, and white beans |
Southern Style Black Eyed peas
1 cup Black-eyed peas 1 bunch of collards chopped 1 garnett yam 1 red onion 1 T dried oregano or Italian seasoning ¼ tsp black pepper 2 bay leaves 1 small Serrano pepper 1 tsp apple cider vinegar 2 T molasses ¼ cup ketchup Salt to taste Soak the peas overnight. The next day place onion, yams, pepper and spices in the hot oil and cook until tender approx.. 10 mintues. Add Black-eyed peas and cover with water approx.. 2 inches. When peas are tender add vinegar, molasses, ketchup and salt to taste. Serve |
