This recipes was adapted from the one by Tyler Florence. If you're using dried black-eyed peas instead of fresh, simply soak them in cold water overnight OR bring dried peas covered in 2 inches of water to a boil in a pot, then reduce heat and simmer for 2 minutes before removing from heat and let them soak, covered, for 1 hour.
1 lb of Black-Eyed Peas
1 1/2 lbs of whole Tomatoes, peeled
2 TBSP Extra Virgin Olive Oil
1 medium Onion, chopped
2 Garlic cloves, minced
1 ham hock
2 quarts Chicken Stock
Salt & Freshly Ground Pepper
Crush the tomatoes by hand into a medium sauce pan with 1/2cup of water. Cook over medium-low heat for 30 minutes, stirring frequently to avoid burning, until liquid has evaporated and tomatoes are thickened.
In a large, heavy-bottomed pot, heat olive oil over medium heat. Add in the onion, garlic, and ham hock and cook until onions are soft and translucent....
You can also layer in magda squash, along with summer squash and zucchini, in this recipe!
1 Tbsp Olive Oil
1 medium Sweet Onion, diced
1 clove Garlic, minced
1 medium Zucchini
1 medium Yellow Squash
1 medium Potato
1 medium Tomato
1 tsp dried Thyme
Salt & Pepper to taste
1cup shredded Italian Cheese
Preheat oven to 400F. Heat olive oil in a pan over medium heat. Add in diced onion and minced garlic and saute until onion is soft and translucent, stirring often to avoid burning the garlic. Set aside.
Uniformly slice the squash, zucchini, potato, and tomatoes to 1/4in thickness or less.
Grease the bottom and sides of an 8x8 baking dish. Spread the onion and garlic mixture evenly on the bottom of the pan. Layer in the zucchini, squash, tomato, and potato slices vertically (so the last layer is leaning up against the side of the dish, not in stacks. Sprinkle with salt, pepper, and thyme.
This is a fantastic recipe for vegetables that can be a side OR the star of your meal! You can marinate them for as little as 30 minutes, but the longer you do the deeper the flavor will be. You can also easily increase the number of vegetables, and add in other root veggies such as parsnips, just be sure there is enough marinade to cover them.
½ cup Aged Balsamic Vinegar
¼ cup Extra Virgin Olive Oil
1 Tbsp Kosher salt or Sea Salt
1 Tbsp Cracked Black Pepper
1 clove garlic, minced
3 large red or sweet onions
4 yellow or magda squash
In a 1 gallon ziplock bag or sealable bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and garlic.
Slice the onions into 1/4inch thick rounds, and slice the carrots and squash length wise into ¼ thick strips.
Submerge the vegetables in the marinade, and seal tightly. Marinate vegetables for an hour, or as long as overnight.
Like many of our recipes, this one can be adapted to whatever veggies you have on hand! Leeks, mushrooms, onions, garlic and shallots can all be sautéed up before adding in the rice. And more delicate veggies such as peas, asparagus tips, and herbs can be quickly blanched (dropped in boiling water for 1min, then removed) and stirred in at the end. This is an endlessly versatile dish, just keep the liquid-rice ratio, and you’re good to go!
2-3 medium leeks, thinly sliced and rinsed well (dirt hides between the layers!)
1 cup diced shallots, or 1 large onion and 2-3 cloves of garlic
1 cup fresh peas (if using snow peas, snip off the ends and roughly chop)
1 cup asparagus tips (optional)
4 cups of stock (vegetable, chicken, or lamb stock all work well)
This frittata can be made with almost any greens (or a mix) - spinach, kale, swiss chard, or throw in some mustard greens for a bit of a peppery note. Mix it up by adding in mushrooms, asparagus, bacon crumbles, leeks, sun dried tomatoes, garlic chives, or whatever mix of herbs strikes your fancy!
1lb of your choice of greens (swiss chard, kale, and spinach all work especially well)
1 Tbsp Olive Oil
1/2 medium onion, chopped (can also use 1/2 cup of spring onions)
1 cup of leeks, thinly sliced
2 large cloves of garlic, minced
9 large eggs
2 Tbsp milk
1/3 cup grated Parmesan Cheese
4 Tbsp of Sun Dried Tomatoes or bacon crumbles (optional)
Salt and freshly ground pepper, to taste
3 oz goat cheese crumbles (optional)
Clean and dry greens, then strip the stems and set aside. Coarsely chop leaves.
Dice up the onion, along with the stems of the greens. Thinly slice the leeks and mince the garli...
This recipe can be used with Chard, Kale, Collards, or a mix of these or other greens.
1lb of Greens
1 large garlic clove, finely chopped
2 Tbsp of olive oil
1/2 tsp of salt
1/4 tsp of cracked black pepper
3 Tbsp of craisins or currants
1/3 cup of water
1 1/2 ounces of crumbled feta (optional)
Cut stems & center ribs from greens, then chop into small pieces. Dice up the onion and toss with stem pieces.
Coarsely chop the leaves into bite size pieces.
Heat olive oil in a 6qt heavy bottom pot, then saute garlic 1-2 minutes, until golden. Add in stems, onions, salt, and pepper. Cook 4-6 minutes, until onions are cooked through and stem pieces are tender.
Add in craisins and stir to combine. Cook until plump, 1 minute.
Add in water, then greens. Cover and braise for 5 minutes. Stir to combine and top with feta.
This is also a good recipe to cook up and then freeze (without the feta), to e...