2009

Happy New Year! Are you up and at 'em today? I just can't wait to share my recipe for black eyed peas. My recipe came from my neighbor Alice-Jane and while I'm not from the south, I have adopted this little superstition/tradition via a southern friend from my old corporate days.

So here you go..

Black Eye Pea Salad

2-15 ounce cans of black eye peas rinsed and drained (maybe frozen is good as well, I'm not a pea expert by any means)

3 scallions cut into half inch pieces

1 red bell pepper finely chopped (unless you like big chunks like me, then its not so finely)

1/2 green bell pepper finely chopped

1/4 cup flat Italian parsley chopped

Dressing

1/2 cup olive oil

3 tablespoons red wine vinegar (I use 1/3 cup oil and 4 tablespoons of vinegar and then splashed in some more, I like it all vinegary, but you do what's best for you)

1-2 tablespoons of whole grain mustard. (I used Grey Poupon)

1 clove garlic minced

1 fresh jalapeno pepper seeded and finely chopped. And this time I do mean finely. And people who really cook with peppers know that you SUPER NEED TO BE CAREFUL HANDLING THEM. I actually hold my peppers with plastic bags to minimize getting the oil on me. Holy cow you only need to get it in your eyes once my friend, take my word for it.

Whisk that all together and douse your salad. Eat up while sewing on something fun.