Tag Archives | bell pepper

Smokey Black-eyed Pea Soup with Collard Greens

Published on in Freeze-able, Greens, Legumes, Main course, Soup By |
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Every year we have done a new black-eyed pea recipe for good luck in the New Year. We didn’t invent the concept, but the idea of some good luck to kick off the New Year resonates with us, as it does with others around the world (and as the recipe creator, it’s fun to work with parameters sometimes).

I love how random it is that black-eyed peas are considered lucky. Not lentils or black beans, or mandarin oranges, leftover stuffing or tequila shots, but quirky, distinct, smooth but easy to forget about, black-eyed peas.

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Squash & Black-eyed Pea Chili

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Squash and Black-eyed Pea Chili

If you are like me and have had more chili in your life than anyone probably needs (thanks to plenty of time spent skiing in the mountains, and a recipe that my sisters and I knew how to make, growing up), you probably don’t get crazy excited over the idea of a nice, warm bowl of chili for dinner. This one is different though. It’s the perfect recipe for possibly the first thing you eat this year.

Squash and Black-eyed Pea Chili

I have made it with black-eyed peas, because some say that eating black-eyed peas on January 1st brings us good luck. I am willing to buy into anything that may bring some luck, especially if it will definitely bring the delicious (and feed a crowd/freeze well). I have another lucky black-eyed pea recipe here if you’re looking for options.

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Za’atar Roasted Veggies with Golden Buckwheat

Published on in Grains, Main course, Nuts, Seeds By |
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Buckwheat is one of my favourite grains. It isn’t actually a grain at all but a seed that is related to rhubarb (I don’t hold this against it), and it is gluten–free, despite its confusing name. So complicated and exotic for such a happy, doughy, laid back…..ingredient. It is not very dense, you can actually eat it raw (like in my fave dry cereal here), or scatter it on top of anything that needs a bit of chomp, like this delicious coconut yoghurt.

When it is cooked it reminds me of short grain rice or barley. Really comforting and ‘fat’ which may have something to do with the fact that it has the longest transit time in the gut of all of the ‘grains’. For this reason, it helps you feel satisfied and is also a great blood sugar stabilizer, which is crucial in fighting and preventing cancer.

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Asparagus & Herb Salad

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I love salad. Real salad, not the boxed mixed greens kind of salad, but the kind of salad you need a fork AND a knife to eat. That’s what I’m talking about. The kind of salad that actually gets better in your fridge overnight. The kind of salad that gives you more vegetables in one sitting than you had the entire day before. It can take a little bit more effort to make, but it will feed you for days with its flavonoid-filled enthusiasm.

I grew up on various versions of this particular one. It magically popped up around asparagus season (my awesome Mom being the magician), and versions of it were either on our dinner table or in our refrigerator throughout the summer. It never lasted long (I have three sisters), so I recommend you make extra if there is stiff competition for leftovers in your house.

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