Recent Recipes

Kwanzaa Inspired Black-Eyed Pea & Edamame Succotash

A delicious hearty side or main dish salad. Serve with soup, green salad and whole wheat rolls to round out the meal.

1/4 cup yellow onion, finely diced

1 clove garlic, minced

1 tablespoon olive oil

1 (15-ounce) can black-eyed peas, drained and rinsed

1 cup edamame, shelled, frozen

1 cup sweet corn, frozen

1 cup red bell pepper, finely diced

1/2 cup fresh cilantro, roughly chopped

1/2 jalapeno pepper, finely diced

2 tablespoons scallions, chopped (about 3 scallions)

1 1/2 tablespoons smooth Dijon mustard

1 1/2 tablespoons sherry vinegar

1 tablespoon honey

Pinch cinnamon, ground

1/2 teaspoon chili power

1 tablespoon fresh chives, chopped

Salt and pepper to taste

8 chicken or turkey sausages (optional)

Place oil in a large pan and saute onions and garlic until translucent.
Add black-eyed peas, frozen corn and frozen edamame. Stir until frozen vegetables are thawed. Remove from heat.
Combine honey, mustard, vinegar, cinnamon, chili powder, and chives, and whisk to make dressing.
Stir all ingredients together with the dressing.
Prepare the sausage links according to directions.
Serve sausages with succotash on the side.

Add additional vegetables, such as mushrooms or carrots, for a more substantial salad. Serve with a hearty soup, green salad, and bread or rolls.

Yield: 4 servings