• 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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• 1 head cabbage
• 5 slices bacon, chopped
• 1 large sweet onion, chopped
• 1/4 cup white wine vinegar
• salt, pepper, and hot sauce

Wendy's Bacon-Smothered Cabbage

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• 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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• 1/4 cup sweetened dried cranberries
• 1/2 cup apple cider
• 2¾ cups chicken or vegetable broth, divided use
• 1/4 cup yellow onion, minced
• 1/2 cup wild rice
• 1/2 cup long-grain brown rice

Paste Recipe Title Here

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• 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

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• 3 large sweet potatoes
• 1 cup heavy cream
• 3/4 cup cornmeal
• 3/4 cup brown sugar
• 3 tablespoons butter
• 1 tablespoon ground cinnamon
• 1/2 cup all-purpose flour
• 1/2 cup honey
• 4 large eggs
• pinch of nutmeg
• salt and freshly ground black pepper

Sweet Potato Spoon Bread With Cornmeal

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• 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

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• 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

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• 3 pounds russet potatoes, peeled and cut into 1-inch chunks
• kosher salt
• 8 cloves garlic, peeled and quartered
• 1 stick unsalted butter, sliced into tablespoons, plus more to butter baking pan
• 8 ounce package cream cheese, cubed, at room temperature
• 1 cup sour cream, at room temperature
• up to 2/3 cup whole milk, at room temperature
• salt and pepper, to taste
• paprika, optional

Best-Ever Mashed Potatoes

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• butter for the pan
• 1 cup cranberries, rinsed and picked over
• 1/2 cup confectioners' sugar
• 1 cup all-purpose flour
• 3/4 cup stone-ground cornmeal
• 1/2 cup sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons unsalted butter, melted

Cranberry Cornbread

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