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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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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Grilled Eggplant & Peaches

Recipe created by Chef Justine Kouri

Grilled Eggplant & Peaches
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Servings
2
Servings
2
Grilled Eggplant & Peaches
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Servings
2
Servings
2
Ingredients
Servings:
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Instructions
  1. Preheat the the grill to high or if using a grill pan place over the high heat.
  2. Whisk together the red pepper flakes, vinegar, 1/4 cup olive oil, salt and pepper in a medium bowl. Set aside.
  3. Lightly brush eggplant, red onion and peaches with remaining teaspoon of olive oil and season with salt and pepper.
  4. When grill is hot, position eggplant, red onion and peaches on the grill. Cook until tender, about 5 minutes per side. Transfer from heat to a large bowl.
  5. While the grilled produce is still warm. Spoon vinaigrette over produce. Garnish with oregano.
  6. Serve as a side or on a bed of summer greens. Enjoy!
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Pasta with Collard Greens & Onions

Recipe inspired by Martha Rose Shulman, New York Times

 

 

Pasta with Collard Greens & Onions
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Servings
4
Servings
4
Pasta with Collard Greens & Onions
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Servings
4
Servings
4
Ingredients
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Pico De Gallo Salsa

Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Pico De Gallo Salsa
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Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Servings Prep Time
2-4 servings 10 minutes
Cook Time
5 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Place all the ingredients in a mixing bowl and thoroughly combine. Enjoy!
Recipe Notes

Keep pico de gallo salsa in an air-tight container, refrigerated for up to one week.

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Pineapple Salsa

Pineapple Salsa
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Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Pineapple Salsa
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Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Servings Prep Time
2-4 servings 15 minutes
Passive Time
2 hours
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Place all the ingredients in a mixing bowl and thoroughly combine.
  3. Cover the bowl with plastic wrap and chill for 2 hours. Enjoy!
Recipe Notes

Try pineapple salsa with whole-grain tortilla chips or on a fish taco. Enjoy!

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