Monthly Archives: May 2008
Black-eyed peas have been an important staple of Southern cookery since they came to southern shores as part of the slave trade from Africa. This appetizing salad hails from traditional Texas home cooking, hence its colloquial name “Texas Caviar.” Adapted from Great American Vegetarian.
This colorful salad of kidney beans, beets, cabbage, and peas, is a good companion to mild pasta or grain dishes. Adapted from Pasta East to West.
This bountiful soup of asparagus, spinach, wild rice, and mushrooms offers an earthy medley of colors, textures, and flavors. It’s a fantastic soup for a rainy spring evening or for company or special occasion dinners.
This simple salad pairs pinto beans with super-nutritious watercress. It boosts the protein and Vitamin C content of meals, and is a great choice for the lunch box as well as outdoor meals and picnics.
A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter. It’s a main dish meal in a bowl, so you can complete it simply with a salad and some fresh bread.
A mild, comforting skillet dish that never fails to delight, this combination of broccoli, bell pepper, and baked tofu is on the table in less than 30 minutes. Serve over cooked brown rice, quinoa, or other grain of your choice, if you’d like, or accompany with baked sweet potatoes. Round out the meal with a […]