Side Dish

  • 2 pounds dried black-eyed peas
  • water, as needed
  • 2 large onions, finely chopped
  • 1 large bell pepper, finely chopped
  • 2 ribs celery, finely chopped 
  • 1 bunch green onions, sliced
  • 3 cloves garlic, minced
  • 1½ pounds smoked or baked ham, diced
  • 1 ham bone 
  • 1teaspoon salt (optional) 
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1/8 teaspoon mace
  • 2 large bay leaves
  • black pepper and cayenne pepper
  • 1/2 cup finely minced parsley (optional)
  • hot cooked rice, for serving

Susan's Black-Eyed Peas

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Course: 
  • 1 small ham bone
  • 1(32-ounce) container unsalted chicken broth
  • water
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped 
  • 1 red bell pepper, finely chopped
  • 3 cloves garlic, minced 
  • 2 cups chopped smoked ham
  • 2 pounds fresh collard greens,washed and trimmed 
  • 2 tablespoons apple cider vinegar 
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot sauce

Smothered Collard Greens with Ham

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Course: 
  • 2 oz. turkey or chicken sausage, ground or removed from casing (optional)
  • 1 large challah (about 1½ lbs)
  • 2 tablespoonextra virgin olive oil (or 6 tbsp if not using sausage)
  • 1large sweet yellow onion, chopped
  • 2cloves garlic, minced
  • 1 lbcarrots, peeled and chopped
  • 1 lbcelery, peeled and chopped
  • 1/4 cupfresh parsley, chopped
  • 1 tablespoonfresh sage, chopped (or 1½ teaspoon dried sage)
  • 1 tablespoonfresh marjoram, chopped (or 1½ teaspoon dried marjoram)
  • 2 teaspoonsfresh oregano, chopped (or 1 teaspoon dried oregano)
  • 1 quart (4 cups)chicken broth or turkey stock
  • 1 lbsliced white mushrooms
  • 2eggs, beaten
  • salt and pepper

Slow-Cooker Challah Stuffing

Slow-Cooker Challah Stuffing 

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Course: 
  • 2 lbs flat leaf spinach, washed and heavy stems trimmed
  • 1 cup high-quality whole milk yogurt, greek is best
  • 2 or 3 large garlic cloves, mashed with 1/2 teaspoon salt
  • 2 tablespoons extr virgin olive oil
  • 1 teaspoon freshly ground coriander seeds
  • 1/8 teaspoon freshly ground allspice
  • 1/8 teasppon freshly grated nutmeg
  • 1/8 teasppon freshly ground cardamom seeds
  • 1/8 teaspoon freshly ground cloves
  • 1/8 teaspoon ground cinnamon
  • salt and frehly ground black pepper
  • 1/3 cup walnuts, chopped, pine nuts may be substituted

Middle Eastern Spinach With Yogurt And Walnuts

Middle Eastern Spinach With Yogurt And Walnuts 

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Course: 
  • 3½ lbs butternut squash, peeled cut into 1-inch pieces
  • 2 large carrots, peeled and cut into 1-inch pieces
  • zest from 2 or 3 large satsumas, about 2 teaspoons
  • 1/3 cup fresh satsuma juice
  • 2 tablespoons honey
  • kosher or sea salt and freshly ground black pepper
  • 2 tablespoons butter plus more

Note: The original recipe calls for tangerines but down in Louisiana we use Satsumas.

Puréed Butternut Squash With Satsumas and Carrots

Puréed Butternut Squash With Satsumas and Carrots 

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