Tuesday, May 27, 2008

Mississippi Caviar*****

This has been a Johnstone party favorite for many years.  Normally the bean and veggie mixture is placed in a serving bowl and served with tortilla chips. 


The whole wheat pita sandwich for lunch was great and super healthy served with sliced tomatoes and green lettuce, my new way of joining it!

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3-16 ounce cans black-eyed peas, rinsed and drained
1 cup finely chopped green pepper
3/4 cup finely chopped jalapeno peppers
3/4 cup finely chopped onion
2 garlic cloves, chopped

Vinaigrette: (or half a bottle of light Italian dressing)

3 oz EVOO
3 oz apple cider vinegar

1 Tbsp  fresh lemon juice

1/2 tsp. Italian seasoning
1/4 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper

Combine first 5 ingredients in bowl, prepare and add the vinaigrette and stir. Refrigerate until ready to serve. Serve with whole-wheat pita or baked tortilla chips.

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CSA - Week 7

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2 - heads of green romaine

1 quart new potatoes

1 pint sugar snaps

1 lb - yellow squash

1 lb - zucchini

1 comment:

edamame said...

All dishes look very delicious! I am interested in the food culture of your country. And I support your site. If there is time, please come in my site. From Japan