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 simple chickpea salad is made special with fresh dill, olives, and a hint of mustard. Spread it on fresh bread, stuff into a pita or wrap with leafy greens. Or, just dollop onto a green salad.
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.
Featuring the companionable flavors of fresh green beans, navy beans, and cucumber, here’s a lively, refreshing salad, perfect for picnics, potlucks, and casual company buffets. Use the recommended amounts of fresh herbs as a guideline — the more, the better!
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 simple 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.
This hearty soup of navy beans (small white beans), corn kernels, and red bell peppers is easy and family-friendly. It can be the be the centerpiece of a meal or an introduction, depending on what else is being served. If you’re inclined to bake, Quick Three-Grain Brown Bread goes well with this, and you can […]