Black Eyed Pea Collard Wraps

Written by

Developed for Recipe for Success by Chef Michelle Wallace

Black Eyed Pea Collard Wraps
Black Eyed Pea Collard Wraps
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Servings
6-8
Servings
6-8
Black Eyed Pea Collard Wraps
Black Eyed Pea Collard Wraps
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Servings
6-8
Servings
6-8
Ingredients
Collard Green Wrap
Black Eyed Pea Hummus
Creamy Herb Dressing
Servings:
Units:
Instructions
Prepare the Black-Eyed Pea Hummus
  1. Drain and rinse the black-eyed peas
  2. Blend peas with tahini, minced garlic, lemon juice, cayenne, salt, and pepper until smooth
  3. Adjust seasonings to taste
Make the Creamy Herb Dressing
  1. Finely chop all fresh herbs (dill, chives, tarragon, parsley)
  2. Mince Garlic
  3. Mix Greek yogurt and buttermilk in a bowl
  4. Add chopped herbs, garlic, Worcestershire sauce, and anchovies (if using)
  5. Season with salt, pepper, and crushed red pepper if desired
  6. Whisk until well combined
Prepare the Vegetables
  1. Julienne the carrots
  2. Shred the red cabbage
  3. Thinly slice the leeks or green onions
  4. Dice sweet potato or squash, toss with honey and spices, then roast until tender
  5. Thinly slice radishes
Blanch the Collard Greens
  1. Bring a large pot of salted water to boil
  2. Blanch collard leaves for 30 seconds until bright green and slightly tender
  3. Immediately transfer to an ice bath
  4. Pat leaves dry with paper towels
Assemble the Wraps
  1. Lay each collard leaf flat, removing any thick stems if needed
  2. Spread black-eyed pea hummus down the center
  3. Layer vegetables on top
  4. Drizzle with herb dressing
  5. Fold in sides and roll up tightly like a burrito
Recipe Notes

An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Michelle Wallace.

Black Eyed Pea Collard Wraps
Share this Recipe
Powered byWP Ultimate Recipe

Beetroot Chutney

Written by

Beetroot Chutney
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Beetroot Chutney
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
  1. Peel and chop them into small cubes about 1cm in size.
  2. Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane. Reserve any juice you can.
  3. Put all the ingredients into a pan and heat slowly to dissolve sugar. Raise heat to boiling then lower to a simmer and cook for approximately an hour until all fruit is soft. Use a potato masher to break it down.
  4. Remove bay leaf and cinnamon stick.
  5. Spoon into sterilized jars and pop on the lids.
  6. Once opened it will keep for up to a month in the fridge.
Share this Recipe
Powered byWP Ultimate Recipe

Roasted Carrot and Beet Labneh Topped with Gremolata

Written by

Roasted Carrot and Beet Labneh Topped with Gremolata
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
6 People
Servings
6 People
Roasted Carrot and Beet Labneh Topped with Gremolata
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
6 People
Servings
6 People
Ingredients
Carrots
Carrot & Beet Top Gremolata
Servings: People
Units:
Instructions
  1. Beet Labneh: ·Pre heat oven to 400°F. ·Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet. ·A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off. ·Let cool for 10 minutes. Then slide the skin of the beets off. ·Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste. Beet & Carrot Top Gremolata: ·Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky” Notes: ·Use orange zest instead of lemon in the gremolata. ·Use the gremolata over fish, pasta, or to top a salad. ·Extra carrots can be blended and made into a soup
Roast the Carrots
  1. Preheat oven to 400°F.
  2. Place unpeeled carrots on foil or parchment lined baking sheet.
  3. Drizzle EVOO over carrots and season with salt and pepper.
  4. Roast until a paring knife slides easily through the thickest part of the carrots.
Beet Labneh
  1. Wrap cleaned beets in foil and place in oven. Bake time depends on the size of the beet.
  2. A paring knife should easily slide through the beet when fully cooked. Also, the skin of the beet should easily slide off.
  3. Let cool for 10 minutes. Then slide the skin of the beets off.
  4. Blend until smooth in a blender or food processor. Then add labneh, lime juice and salt and pepper to taste.
Beet & Carrot Top Gremolata
  1. Combine all ingredients into a bowl and mix well (if pre-chopped). Or process everything in a food processor, being careful to only pulse the machine to keep the mixture “chunky”
Recipe Notes

Use orange zest instead of lemon in the gremolata.
Use the gremolata over fish, pasta, or to top a salad.
Extra carrots can be blended and made into a soup

Share this Recipe
Powered byWP Ultimate Recipe

Whipped Ricotta Toast 2 Ways

Written by

Whipped Ricotta Toast 2 Ways
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Whipped Ricotta Toast 2 Ways
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
MARINATED TOMATOES
WHIPPED RICOTTA
MACERATED STRAWBERRIES
Servings:
Units:
Instructions
MACERATED STRAWBERRIES
  1. Place the hulled and sliced strawberries in a bowl and add the sugar. Mix until combined and let the strawberries sit at room temperature for 30 minutes.
MARINATED TOMATOES
  1. Combine the cherry tomatoes, extra virgin olive oil, balsamic vinegar, fresh basil, and minced garlic in a bowl and season to taste with salt and pepper. Mix until combined and let the tomatoes sit at room temperature for 10-15 minutes.
WHIPPED RICOTTA
  1. Add the ricotta, olive oil, honey, and salt to a food processor. Blend until completely smooth and creamy, 1 to 2 minutes. Spread or pipe the ricotta on a piece of toasted sourdough bread and add your toppings.
Share this Recipe
Powered byWP Ultimate Recipe

Smoked Carrot Snacks “Bacon/Jerky”

Written by

Smoked Carrot Snacks “Bacon/Jerky”
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Smoked Carrot Snacks “Bacon/Jerky”
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
  1. Scrub medium-size carrots, skin on, and dry.
  2. Toss lightly with oil and salt and place on a parchment lined sheet tray.
  3. Roast in 325F oven for 45 minutes to an hour. The outside should like wrinkled, caramelized and thin end should feel hollow and the thick end should be fully cooked (soft). If the tip gets crunchy or burnt, just break it off.
  4. Remove the carrots from the oven, allow to cool slightly.
  5. In a bowl, season with the ‘bacon salt’ and toss evenly. Place back onto the lined sheet tray in the oven and turn oven off leave the carrots overnight to slowly dehydrate.
  6. The next day, setup a mini smoker with foil and wood chips. Light your wood chips until a flame holds, allow to burn slightly and then gently extinguish. Cover securely.
  7. In ten minute, increments, re-light the wood chips 3 more times or until desired smokiness is reached. When carrots are done, remove from the “smoker” and place between two pieces of parchment. With a heavy ‘mallet’ smash the carrots flat.
Share this Recipe
Powered byWP Ultimate Recipe