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Black-eyed peas are mixed with a variety of spices to make these lovely little cakes that are fried and served over...

  • BLACK-EYED PEA CAKES
  • 2 cups milk
  • 2 eggs
  • 4 tablespoons garlic, minced
  • 4 tablespoons shallots, minced
  • Canola oil, as needed
  • 6 cups black-eyed peas, cooked
  • 1/2 cup olive oil
  • 2 lemons, zested and juiced
  • 1 teaspoon cumin seed, toasted then ground
  • 1 teaspoon coriander seed, toasted then ground
  • 1/4 cup scallions, sliced thinly
  • 2 cups panko bread crumbs, divided
  • Flour as needed
  • KALE SALAD
  • 2 cups mushrooms, sliced
  • 1 cup tomatoes, chopped
  • 1/4 cup sherry vinegar
  • 2 tablespoons brown sugar
  • 1/2 cup olive oil, plus more for sautéing
  • Salt and pepper to taste
  • 1 pound kale, washed and torn
  • 2 ounces Parmesan cheese, shaved
4.4/5 (9 Votes)

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This hummus has a fun and exotic twist…spiced with garam masala and curry powder, with lentils instead of chickpe...

  • 1 cup uncooked red lentils
  • 3 cups water
  • 1/4 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon curry powder
  • 1/4 to 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 2 tablespoons tahini paste
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic
4.4/5 (9 Votes)

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Made with a wonderfully flavored sauce, these pork chops are cooked to perfection

  • 4 (5-ounces each) boneless pork loin chops
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup red onion, thinly sliced
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 3 tablespoons brown sugar
  • 2 tablespoons honey Dijon mustard
4.5/5 (10 Votes)

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Saturday morning's were made for Peach Pancakes and Chai Syrup

  • Chai Syrup:
  • 2 can peach slices (juice pack), 15 ounces
  • 1/2 cup whipping cream
  • 2 eggs, lightly beaten
  • 1 1/2 cups oat flour or whole wheat flour
  • 1 cup all-purpose flour
  • 1/3 cup packed dark brown sugar
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons ground ginger
  • 1 1/4 teaspoons ground cinnamon
  • Fresh or frozen peaches, chopped (optional)
  • 1 cup reserved juice from drained peaches
  • 1/4 cup packed dark brown sugar
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 2 spiced chai-flavor black tea bags
4.4/5 (9 Votes)

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Make Batter: Heat 2 tablespoons oil in a medium nonstick skillet over medium-high heat

  • For the Pancakes:
  • 4 tablespoons vegetable oil
  • 1 large onion, cut into small dice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 eggs, separated
  • 2 cups buttermilk
  • 3 tablespoons unsalted butter, melted, plus 1 tablespoon
  • 1/4 teaspoon cream of tartar
  • 1/4 cup minced fresh dill, plus 10 fresh dill sprigs, for garnish
  • 1/2 pound thinly sliced smoked fish, for serving
  • Caviar, for serving (optional)
  • 2 lemons, cut into wedges, for serving
  • For the Sauce:
  • 1 cup crème fraîche or sour cream
  • 1/4 cup minced fresh dill
  • 1 shallot, minced
  • 3 tablespoons heavy cream
  • Salt
  • Freshly ground black pepper
4.4/5 (9 Votes)

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For the Sauce: In a saucepan melt the butter and add flour

  • 3 TBS butter
  • # TBS flour
  • 2 1/2 cups milk
  • Salt and pepper to taste
  • 1/2 tsp nutmeg
  • 6 ounces Parmesan cheese
  • 2 TBS olive oil
  • 1 large fennel bulb thinly sliced
  • 2 pounds of Italian sausage cut into 1/2 inch pieces
  • 1 pound Ziti pasta
  • 1/4 cup fresh basil chiffonaded
4.1/5 (13 Votes)

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Packed full of veggies, this cauliflower and broccoli flan with spinach béchamel is a great side dish for roast ch...

  • 2 1/2 cups cauliflower florets
  • 2 1/2 cups broccoli florets
  • 2 (6 ounce) bags baby spinach leaves
  • 6 tablespoons butter, 3/4 stick
  • 1/4 cup all purpose flour
  • 2/3 cup whole milk
  • 2/3 cup freshly grated Parmesan cheese
4.2/5 (12 Votes)

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A yummy cornbread recipe you can make in a baking pan or your cast iron skillet

  • 1 cube Butter, melted
  • 1/3-2/3 cups Sugar
  • 2 Eggs
  • 1 cup Buttermilk
  • 1/2 teaspoon Baking Soda
  • 1 cup Cornmeal
  • 1 cup Flour
  • 1/2 teaspoon Salt
4.4/5 (9 Votes)

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This simple salad has delicious fall veggies like roasted squash, cauliflower, and brussels sprouts, plus sweet and...

  • SALAD:
  • 2 cups cauliflower florets
  • 2 cups butternut squash slices
  • 3 cups halved brussels sprouts
  • 2 cups cannellini beans (cooked and drained)
  • 3 tablespoons dry pomegranate seeds
  • 3 tablespoons dry mulberries
  • DRESSING:
  • 3 tablespoons champagne vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon minced garlic
  • 2 teaspoons minced scallions
  • 1 pinch chili flakes
  • 1 teaspoon salt
  • 1/2 cup extra virgin olive oil
4.2/5 (14 Votes)

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Preheat your oven to 425 degrees and line two rimmed sheet pans with parchment paper

  • 2 large carrots, scrubbed clean
  • 2 tablespoons light olive oil
  • 1 packet Simply Organic Crazy Awesome Veggies Sesame Ginger seasoning mix
4.4/5 (9 Votes)

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Add all ingredients except the goat cheese and parsley (and any additional salt and pepper) to a large, heavy pot -...

  • 8 ounces linguine pasta
  • 4 cups vegetable broth
  • 1 cup pumpkin puree
  • 1/2 cup white wine (I recommend Chardonnay or another wine that's on the dry side)
  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped small (about 1 cup)
  • 3-4 large cloves garlic, peeled & minced (about 2 tablespoons)
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon crushed red pepper flakes (or more or less to taste)
  • 1 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 1 (4-ounce) log fresh goat cheese (chevre)*
  • 1 small bunch parsley, chopped
4.4/5 (9 Votes)

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Seared scallops make an easy and impressive dinner, served with the juice from fresh tomatoes, lime and mint

  • 1 pound tomatoes, preferably Sun Golds, chopped
  • 3/4 teaspoon kosher salt, plus more
  • 1 tablespoon vegetable oil
  • 12 sea scallops, about 1 pound, side muscle removed, patted dry
  • Lime wedges, for serving
  • 1/4 cup fresh mint leaves, preferably peppermint, torn
4.3/5 (12 Votes)

Any burning questions? Our chefs answer!

Seared Scallops with Tomato Water, Lime and Mint Black-Eyed Pea Cakes with Kale Salad and Mushroom Vinaigrette