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....
This is a rustic tart, you can make it using a tart pan or just free form it like a pizza on a baking pan. Have fun with different herb combinations, or even replace the mustard with pesto or another sauce of the same consistency!
1 ½ cups of Flour
4 ½ TBSP of COLD butter, cut into small chunks
½ tsp of Salt
1 large Egg
2-3 Tbsp of COLD water
Dijon or Whole—Grain Mustard
2-3 Large, ripe tomatoes
2 Tbsp of Olive Oil
Salt &Freshly Ground Pepper
2 Tbsp of freshly chopped herbs (thyme, basil, chives, etc.)
8 oz of Goat Cheese
½ Tbsp of Honey (optional)
In a mixing bowl, mix together the flour and salt. Add the butter and use a pastry blender or your hands to break it into the flour until it is crumbly, like cornmeal. (You can also do this in a food processor, pulsing it in 2 second bursts).
This recipe is an adaptation of Heather’s Cilantro Black Bean & Corn Salsa on allrecipes.com, and comes highly recommended (with modifications) from one of our members this week!
4-6 ears of sweet corn, shucked and cleaned
15oz of shelled beans , cooked
3 large tomatoes, diced
5 green onions, finely sliced
1 small red onion, finely diced
1 sweet pepper, seeded and finely diced
1 clove garlic, minced
¼ cup lime juice
1 jalapeno, seeded and finely diced (optional – use more or less according to your heat preference)
1 avocado, peeled/pitted and diced (optional)
1 bunch cilantro (optional)
Salt & Cumin, to taste
2 Tbsp Extra Virgin Olive Oil
Heat grill on high for 10 minutes, then place corn directly on the grill and cook, turning occasionally, until slightly charred on all sides and tender (about 10 minutes total). Set aside and allow to cool. Once the corn has cooled enough to handle safely, use...
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.