Black Eyed Pea Salad with Tahini Vinaigrette

Recipe inspired by Stefani Renee’s recipe, The Feed Feed

Black Eyed Pea Salad with Tahini Vinaigrette
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Rating: 4
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Servings
4-6
Servings
4-6
Black Eyed Pea Salad with Tahini Vinaigrette
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Votes: 1
Rating: 4
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Servings
4-6
Servings
4-6
Ingredients
Tahini Vinaigrette
Servings:
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Instructions
  1. Combine black-eyed peas, sweet & hot peppers, cucumber, red onion, green onion, tomatoes, half of the parsley, and fonio/quinoa in a large bowl. Gently toss.
  2. Combine oil, vinegar, tahini, garlic, honey, paprika, salt, and pepper in a small bowl. Whisk well and add water to thin if needed. Taste and add more honey if needed.
  3. Pour vinaigrette over black-eyed pea mixture and stir well. Taste and add more salt or pepper, if needed. Refrigerate at least 1 hour for flavors to meld. Garnish with remaining parsley just before serving.
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Street Corn Stuffed Pepper

Recipe created by Chef Justin Kouri

Street Corn Stuffed Pepper
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Servings
4
Servings
4
Street Corn Stuffed Pepper
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Preheat oven to 400F
  2. Remove and reserve tops of the peppers, while removing and discarding the seeds. Set aside.
  3. Combine cream cheese, corn, cilantro, lime juice, zest, garlic, salt and pepper in a medium bowl. Stir to incorporate.
  4. Stuff each pepper with 4 teaspoon of corn filling.
  5. Place reserved pepper top back on pepper and secure with toothpick.
  6. Place pepper on parchment lined sheet tray and place in the oven. Roast for 15 minutes.
  7. Remove from oven and allow to cool for 5 minutes. Enjoy!
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