#MeatlessMondays: Lucky Black Eyed Pea Salad

 

Reinforcement in my eyes is a good thing. One can never have too much faith, prayer, good fortune, opportunity, love, or clean underwear (not necessarily in that order).  This applies to good omen foods as well. It is my thought that any food purported to deliver prosperity and luck throughout the year when eaten on the first day of the year should be eaten as many times during the year and in as many forms as possible.
 

Especially, if that food is one as rich in history, folklore, and vitamins as the black eyed pea.

Just in time for BBQ season and mid-year reinforcement of that Hop ‘n John you should have devoured on New Year’s Day, is this black eyed pea salad.
 

Black eyed peas are of the world’s oldest domesticated crops. It is believed that the first formal growing of these legumes occurred in West Africa. Black eyed peas have been found in Egyptian tombs, and are also consumed in abundance by populations of many Asian countries. It is thought that the bean of the black eyed pea was introduced to the Islands of the West Indies from Central Africa, and then traveled from there to the Southern United States and in to the Carolinas by way of the Slave Trade.

The most commonly associated black eyed pea is a pale creamed colored pea with a pronounced black dot located on the pea where it would have connected itself to the bean pod.
 

The actual good luck tradition of eating Happy New Year’s black eyed peas is a bit greyed in areas that cross between history and folklore. A common theory amongst Southern Blacks is that traditionally these peas were to have been good luck in West Africa having known to be able to survive often difficult growing conditions.  This theory is believed to have crossed with those that survived the Middle Passage and remained a tradition with those enslaved to be passed down through generations.  Some also believe that this tradition started with Egyptian Jews, and others celebrating Rosh Hashanah. The theory is that Jews ate black-eyed peas during their New Year celebrations because the peas are called Rubya, which relates to the Hebrew word Rov meaning: a lot, many. This tradition is said to have migrated with Sephardic Jews that settled into Georgia and the Carolinas, which gave influence to slave New Year celebrations. Another account dates this tradition back to the Civil War as black-eyed peas are often called cow peas or field peas. These foods were considered to be food for the livestock. When General Sherman’s troops invaded and pillaged the food supplies of the Confederate South, Union soldiers regarded as these peas as animal feed and left them behind in the fields. The remaining Confederate citizens were said to have survived by eating this crop. In the end, they purported to have considered themselves lucky to have had a diet mainly comprised of these foods, and as such, the peas became a symbol of luck.
 

Not to be outdone by history or tall tales, black eyed peas are very healthy legumes; they are an excellent source of fiber, potassium, protein, omega-3 fatty acids, and iron. They are low in calorie and fat and fully equipped with vitamins A, C, and K.

So even if you don’t subscribe to black eyes peas bringing you and yours a year full of prosperity and luck, may this fantastic salad bring you all continued health!

 

Black Eyed Pea Salad

Yield: 4 – 6 servings

The Madness: The Ingredients

The Salad

1 29oz can of black eyed peas, drained and rinsed

4 small carrots, sliced

1 small red onion, finely diced

1 large serrano pepper, deseeded and finely diced

½ medium poblano, deseeded and finely diced

½ small orange pepper, deseeded and finely diced

½ small red pepper, deseeded and finely diced

½ medium long green Italian pepper, deseeded and finely diced

1 pint container of small grape tomatoes, halved

2 garlic cloves, minced

7 pickled pepperoncini  

1 tsp of fresh thyme leaves

2 small fresh sage leaves
1/2 tbs of kosher salt or favorite AP seasoning (optional)

 

The Dressing

small 1 cup Mason jar

4 tbsp of extra virgin olive oil

3 tbsp of white balsamic vinegar

1 tsp of light brown sugar

a splash of pickled pepperoncini brine

1 clove of minced garlic

½ tsp of spicy brown mustard

 

 

The Method: The Assembly

Wash, dry, and prepare vegetables according to ingredient listing. Combine prepared vegetables in a large mixing bowl.  Toss to combine.

 

 

In a separate medium bowl or small Mason jar, combine dressing ingredients. Seal Mason jar or whisk dressing ingredients until well combined.

 

 

 Keeping it Real Disclosure:

In order to preserve the crunch integrity of the salad vegetables, we dressed our salad at each serving, according to our own tastes. This also allowed for a longer storage life of the leftovers. If you’re serving the salad to a crowd and would like to have a more marinated bean salad, feel free to toss in the amount of dressing according to your personal taste and allow the salad to store in the refrigerator for up to 6 – 8 hours before serving.

#MeatlessMondays: Lucky Black Eyed Pea Salad

 

Reinforcement in my eyes is a good thing. One can never have too much faith, prayer, good fortune, opportunity, love, or clean underwear (not necessarily in that order).  This applies to good omen foods as well. It is my thought that any food purported to deliver prosperity and luck throughout the year when eaten on the first day of the year should be eaten as many times during the year and in as many forms as possible.
 

Especially, if that food is one as rich in history, folklore, and vitamins as the black eyed pea.

Just in time for BBQ season and mid-year reinforcement of that Hop ‘n John you should have devoured on New Year’s Day, is this black eyed pea salad.
 

Black eyed peas are of the world’s oldest domesticated crops. It is believed that the first formal growing of these legumes occurred in West Africa. Black eyed peas have been found in Egyptian tombs, and are also consumed in abundance by populations of many Asian countries. It is thought that the bean of the black eyed pea was introduced to the Islands of the West Indies from Central Africa, and then traveled from there to the Southern United States and in to the Carolinas by way of the Slave Trade.

The most commonly associated black eyed pea is a pale creamed colored pea with a pronounced black dot located on the pea where it would have connected itself to the bean pod.
 

The actual good luck tradition of eating Happy New Year’s black eyed peas is a bit greyed in areas that cross between history and folklore. A common theory amongst Southern Blacks is that traditionally these peas were to have been good luck in West Africa having known to be able to survive often difficult growing conditions.  This theory is believed to have crossed with those that survived the Middle Passage and remained a tradition with those enslaved to be passed down through generations.  Some also believe that this tradition started with Egyptian Jews, and others celebrating Rosh Hashanah. The theory is that Jews ate black-eyed peas during their New Year celebrations because the peas are called Rubya, which relates to the Hebrew word Rov meaning: a lot, many. This tradition is said to have migrated with Sephardic Jews that settled into Georgia and the Carolinas, which gave influence to slave New Year celebrations. Another account dates this tradition back to the Civil War as black-eyed peas are often called cow peas or field peas. These foods were considered to be food for the livestock. When General Sherman’s troops invaded and pillaged the food supplies of the Confederate South, Union soldiers regarded as these peas as animal feed and left them behind in the fields. The remaining Confederate citizens were said to have survived by eating this crop. In the end, they purported to have considered themselves lucky to have had a diet mainly comprised of these foods, and as such, the peas became a symbol of luck.
 

Not to be outdone by history or tall tales, black eyed peas are very healthy legumes; they are an excellent source of fiber, potassium, protein, omega-3 fatty acids, and iron. They are low in calorie and fat and fully equipped with vitamins A, C, and K.

So even if you don’t subscribe to black eyes peas bringing you and yours a year full of prosperity and luck, may this fantastic salad bring you all continued health!

 

Black Eyed Pea Salad

Yield: 4 – 6 servings

The Madness: The Ingredients

The Salad

1 29oz can of black eyed peas, drained and rinsed

4 small carrots, sliced

1 small red onion, finely diced

1 large serrano pepper, deseeded and finely diced

½ medium poblano, deseeded and finely diced

½ small orange pepper, deseeded and finely diced

½ small red pepper, deseeded and finely diced

½ medium long green Italian pepper, deseeded and finely diced

1 pint container of small grape tomatoes, halved

2 garlic cloves, minced

7 pickled pepperoncini  

1 tsp of fresh thyme leaves

2 small fresh sage leaves
1/2 tbs of kosher salt or favorite AP seasoning (optional)

 

The Dressing

small 1 cup Mason jar

4 tbsp of extra virgin olive oil

3 tbsp of white balsamic vinegar

1 tsp of light brown sugar

a splash of pickled pepperoncini brine

1 clove of minced garlic

½ tsp of spicy brown mustard

 

 

The Method: The Assembly

Wash, dry, and prepare vegetables according to ingredient listing. Combine prepared vegetables in a large mixing bowl.  Toss to combine.

 

 

In a separate medium bowl or small Mason jar, combine dressing ingredients. Seal Mason jar or whisk dressing ingredients until well combined.

 

 

 Keeping it Real Disclosure:

In order to preserve the crunch integrity of the salad vegetables, we dressed our salad at each serving, according to our own tastes. This also allowed for a longer storage life of the leftovers. If you’re serving the salad to a crowd and would like to have a more marinated bean salad, feel free to toss in the amount of dressing according to your personal taste and allow the salad to store in the refrigerator for up to 6 – 8 hours before serving.

Not Iceberg, Napa Cabbage Garden Salad

Salads are great. To me, there is just something civilized about sitting down, being on the go or even entertaining friends and eating a well composed salad. Don’t be fooled, salads can be as few or as many ingredients as there are types of lettuces or vegetables. Warm ones, cold ones, I enjoy salads.

This salad takes a turn.  We’re switching up our base. Nothing against the iceberg lettuce, I can wrap myself around a wedge salad as much as anyone else who loves its freshness against rich blue cheese and crispy bacon, or as the ubiquitous base of a garden salad. BUT THIS garden salad is taken to a different level of texture and healthiness by just swapping out lettuce for CABBAGE.

If garden salad and coleslaw had a child, this salad would be their first.

So, take a chance, try something new. Play with your food. Let’s start with your lettuce, make it CABBAGE.

Make it this Napa Cabbage Garden Salad.

Napa Cabbage Garden Salad

Adapted from Gourmet Magazine, November 2007
Dressing: LimeAvocado Ranch Dressing
Yield: Serves 6, main course or 12, side dish

The Method: The Ingredients

1 large Napa cabbage

4 celery stalks
1 orange pepper
1 lb. package of small vine ripened tomatoes (approximately 13 small tomatoes)
1 large bunch of fresh radishes (approximately 15 small to medium radishes)
 

Keeping it Real Disclosure: Next time, I’ll add carrots. Long matchstick cuts on a bunch of thin sweet fresh carrots would have been great. I didn’t feel as if this salad was necessarily missing them, I just love them in garden salads. We encourage being flexible with your ingredients. I used what I had immediately available in our refrigerator. I encourage you to do the same. Waste not, want not.

The Madness: The Assembly

Prepare your vegetables.

Napa cabbage: If you’re unfamiliar, it is indeed a cabbage. It is a vegetable predominantly used in Asian preparations. It is leafy with layers much like regular green or red cabbage; however, it is long and oval in shape. Raw, I find that Napa cabbage leaves are thinner, and have a frilly texture when compared with green or red cabbage. I also believe that they have a more subtle taste. 

Cut the bottom root end off of your cabbage. I think this cores off much of the bottom end, which is still quite tender, but save it for stock rather than this salad. Slice the Napa cabbage in half long ways, I removed it layer, washing them individually. Dry the leaves. If you have a salad spinner, all the better, use it. To shred the cabbage, stack the leaves, and slice across them creating thin ribbon strips.

Celery and Tomatoes: Wash and dry the vegetables. Call me crazy, but I destring celery. I think the thing that keeps most people from using more celery is getting the stringy bits caught in their teeth. I come from a family of celery destringers; as such I do so, and encourage you to try just to see if you notice a more appealing difference. Some folks use a vegetable peeler to get rid of the woodsy stringiness. I think this wastes more celery than necessary. I slice off the rooted end of the celery. Place your peeling knife at the base of the celery just at the edge, make a small slit. With your thumb and index finger carefully pinch the edge of the celery and your peeling knife as if you’re going to physically peel your celery; however, it becomes more of a “destringing” processing. Pull down and you’ll see the string. Slice each celery stalk in half and cut across down the length of each. I reserved any celery leaves to garnish the salad. The tomatoes were removed from their stems, washed and sliced in half.

Radishes: Not just for restaurant salad bars, radishes are edible root vegetables that are often sold fresh still attached to their green leafy tops. They can range in color from white, red, to even purple. I enjoy radishes raw or pickled, though I’ve heard great things about them roasted. Washing radishes remind me of cleaning carrots. Get in there to get the grit out. Trim the root ends; however, I find that I don’t peel radishes the way I might carrots. I sliced the radishes in half, then across in half-moon shapes depending on the size of the radish.

The orange peppers, I washed, dried, deseeded, sliced across in half, half again, and then sliced thin strips from each quarter. Easy peasy.

To make this salad even simpler to prepare, I created a layered effect so that I wouldn’t have to toss the salad in the end. Once I prepped each vegetable, I spread it on top of the bed of Napa cabbage.

 

 

Oh, and just as I thought there wasn’t anything more that I could say about this salad.

 

You’ll like this: Store any leftovers in an airtight container, and you’ll have lunch for up to a week!

 

As always, Enjoy!

xo, Bon Appégeechee

Not Iceberg, Napa Cabbage Garden Salad

Salads are great. To me, there is just something civilized about sitting down, being on the go or even entertaining friends and eating a well composed salad. Don’t be fooled, salads can be as few or as many ingredients as there are types of lettuces or vegetables. Warm ones, cold ones, I enjoy salads.

This salad takes a turn.  We’re switching up our base. Nothing against the iceberg lettuce, I can wrap myself around a wedge salad as much as anyone else who loves its freshness against rich blue cheese and crispy bacon, or as the ubiquitous base of a garden salad. BUT THIS garden salad is taken to a different level of texture and healthiness by just swapping out lettuce for CABBAGE.

If garden salad and coleslaw had a child, this salad would be their first.

So, take a chance, try something new. Play with your food. Let’s start with your lettuce, make it CABBAGE.

Make it this Napa Cabbage Garden Salad.

Napa Cabbage Garden Salad

Adapted from Gourmet Magazine, November 2007
Dressing: LimeAvocado Ranch Dressing
Yield: Serves 6, main course or 12, side dish

The Method: The Ingredients

1 large Napa cabbage

4 celery stalks
1 orange pepper
1 lb. package of small vine ripened tomatoes (approximately 13 small tomatoes)
1 large bunch of fresh radishes (approximately 15 small to medium radishes)
 

Keeping it Real Disclosure: Next time, I’ll add carrots. Long matchstick cuts on a bunch of thin sweet fresh carrots would have been great. I didn’t feel as if this salad was necessarily missing them, I just love them in garden salads. We encourage being flexible with your ingredients. I used what I had immediately available in our refrigerator. I encourage you to do the same. Waste not, want not.

The Madness: The Assembly

Prepare your vegetables.

Napa cabbage: If you’re unfamiliar, it is indeed a cabbage. It is a vegetable predominantly used in Asian preparations. It is leafy with layers much like regular green or red cabbage; however, it is long and oval in shape. Raw, I find that Napa cabbage leaves are thinner, and have a frilly texture when compared with green or red cabbage. I also believe that they have a more subtle taste. 

Cut the bottom root end off of your cabbage. I think this cores off much of the bottom end, which is still quite tender, but save it for stock rather than this salad. Slice the Napa cabbage in half long ways, I removed it layer, washing them individually. Dry the leaves. If you have a salad spinner, all the better, use it. To shred the cabbage, stack the leaves, and slice across them creating thin ribbon strips.

Celery and Tomatoes: Wash and dry the vegetables. Call me crazy, but I destring celery. I think the thing that keeps most people from using more celery is getting the stringy bits caught in their teeth. I come from a family of celery destringers; as such I do so, and encourage you to try just to see if you notice a more appealing difference. Some folks use a vegetable peeler to get rid of the woodsy stringiness. I think this wastes more celery than necessary. I slice off the rooted end of the celery. Place your peeling knife at the base of the celery just at the edge, make a small slit. With your thumb and index finger carefully pinch the edge of the celery and your peeling knife as if you’re going to physically peel your celery; however, it becomes more of a “destringing” processing. Pull down and you’ll see the string. Slice each celery stalk in half and cut across down the length of each. I reserved any celery leaves to garnish the salad. The tomatoes were removed from their stems, washed and sliced in half.

Radishes: Not just for restaurant salad bars, radishes are edible root vegetables that are often sold fresh still attached to their green leafy tops. They can range in color from white, red, to even purple. I enjoy radishes raw or pickled, though I’ve heard great things about them roasted. Washing radishes remind me of cleaning carrots. Get in there to get the grit out. Trim the root ends; however, I find that I don’t peel radishes the way I might carrots. I sliced the radishes in half, then across in half-moon shapes depending on the size of the radish.

The orange peppers, I washed, dried, deseeded, sliced across in half, half again, and then sliced thin strips from each quarter. Easy peasy.

To make this salad even simpler to prepare, I created a layered effect so that I wouldn’t have to toss the salad in the end. Once I prepped each vegetable, I spread it on top of the bed of Napa cabbage.

 

 

Oh, and just as I thought there wasn’t anything more that I could say about this salad.

 

You’ll like this: Store any leftovers in an airtight container, and you’ll have lunch for up to a week!

 

As always, Enjoy!

xo, Bon Appégeechee

Windy City Wasabean Soba Noodle Salad

  

If you’re like us, there’s a lot of cooking and baking going on during the holiday season.  It’s always nice to have recipes in your arsenal that appreciate time and space as a commodity.  Especially, when you have dozens of holiday cookies cooling on every inch of available kitchen space.  Winter, Spring, Summer, or Fall this quick and easy salad does it all!

Windy City Wasabean Soba Salad
Inspired by The Kitchn

Yield: Serves 4 (doubling the salad recipe works well too)

The Method: Salad Ingredients

1 jar of Rick’s Picks Windy City Wasabeans
          Reserve ¾ cup of the brine, and ½ to ¾ jar of the beans.  Set aside.
3 large carrots, diced
4 small scallions, sliced
8 oz. soba noodles (two packs of the divided noodles)
1 Tbs. extra virgin olive or vegetable oil
2 Tbsp. sesame seeds, toasted (optional)

 

The Madness: Very Easy Preparation

Soba noodles can be found either on the international specialty aisle of grocery stores, or in local Asian markets.  The noodles are often divided into 4oz. sections within their pack.  Cook the noodles according to their package directions, approximately 5 minutes.  Drain the noodles, and toss them with the tablespoon of olive oil, or vegetable oil to keep them from sticking together.

Place the noodles in the refrigerator to cool.

As the soba noodles cool, wash and peel the carrots.  Dice the carrots into bite sized pieces. This should yield approximately 2-2 ½ cups of diced carrots. Set them aside. Then, clean and slice the green and white parts of the scallions into small bite sized circles.  Toss them in with the carrots.  Take ½ to ¾ jar of Rick’s Picks Windy City Wasabeans and slice the beans into bite sized pieces. Toss the beans in with the carrots and scallions. 

Toss the vegetables in with the cooled soba noodles.  Make Dressing.

The Method: Salad Dressing Ingredients

2 Tbsp. minced shallots

¾ cup of Rick’s Picks Windy City Wasabeans brine

1 Tbsp. sesame oil

1 Tbsp. extra virgin olive oil

Pinch of Kosher Salt

The Madness: Even Easier Preparation

Whisk the shallots, reserved Windy City Wasabean brine, sesame and olive oils, and salt together in a large bowl. To make things easier, I just use the empty Windy City Wasabeans Jar to make the dressing. Especially if I’ve eaten all of the reserved beans and emptied the jar.  ShakeShakeShake!  Taste the dressing once the ingredients are well incorporated.  Adjust seasoning for taste.

Toss ½ dressing into the vegetables and chilled noodles, or serve dressing on the side.

Note: If you have them handy, garnish the salad with toasted sesame seeds.

 

Windy City Wasabean Soba Noodle Salad

  

If you’re like us, there’s a lot of cooking and baking going on during the holiday season.  It’s always nice to have recipes in your arsenal that appreciate time and space as a commodity.  Especially, when you have dozens of holiday cookies cooling on every inch of available kitchen space.  Winter, Spring, Summer, or Fall this quick and easy salad does it all!

Windy City Wasabean Soba Salad
Inspired by The Kitchn

Yield: Serves 4 (doubling the salad recipe works well too)

The Method: Salad Ingredients

1 jar of Rick’s Picks Windy City Wasabeans
          Reserve ¾ cup of the brine, and ½ to ¾ jar of the beans.  Set aside.
3 large carrots, diced
4 small scallions, sliced
8 oz. soba noodles (two packs of the divided noodles)
1 Tbs. extra virgin olive or vegetable oil
2 Tbsp. sesame seeds, toasted (optional)

 

The Madness: Very Easy Preparation

Soba noodles can be found either on the international specialty aisle of grocery stores, or in local Asian markets.  The noodles are often divided into 4oz. sections within their pack.  Cook the noodles according to their package directions, approximately 5 minutes.  Drain the noodles, and toss them with the tablespoon of olive oil, or vegetable oil to keep them from sticking together.

Place the noodles in the refrigerator to cool.

As the soba noodles cool, wash and peel the carrots.  Dice the carrots into bite sized pieces. This should yield approximately 2-2 ½ cups of diced carrots. Set them aside. Then, clean and slice the green and white parts of the scallions into small bite sized circles.  Toss them in with the carrots.  Take ½ to ¾ jar of Rick’s Picks Windy City Wasabeans and slice the beans into bite sized pieces. Toss the beans in with the carrots and scallions. 

Toss the vegetables in with the cooled soba noodles.  Make Dressing.

The Method: Salad Dressing Ingredients

2 Tbsp. minced shallots

¾ cup of Rick’s Picks Windy City Wasabeans brine

1 Tbsp. sesame oil

1 Tbsp. extra virgin olive oil

Pinch of Kosher Salt

The Madness: Even Easier Preparation

Whisk the shallots, reserved Windy City Wasabean brine, sesame and olive oils, and salt together in a large bowl. To make things easier, I just use the empty Windy City Wasabeans Jar to make the dressing. Especially if I’ve eaten all of the reserved beans and emptied the jar.  ShakeShakeShake!  Taste the dressing once the ingredients are well incorporated.  Adjust seasoning for taste.

Toss ½ dressing into the vegetables and chilled noodles, or serve dressing on the side.

Note: If you have them handy, garnish the salad with toasted sesame seeds.