Need a quick salad for your New Years Eve party? Try our Texas Caviar with Avocado. Add crackers and you will have a great dip.
2 (15.5 ounce) cans black-eyed peas, drained and rinsed
2 tomatoes, chopped
1 medium sweet onion, chopped
1/2 cup chopped jalapeno peppers
6 oz. Italian dressing
cayenne pepper to taste
2 avocados - peeled, pitted, and chopped
In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.
Nothing says family, home, and love more than a home cooked casserole fresh from the oven. It is almost like it can melt your troubles away. I hope you enjoy this new casserole that my family just tried.
1 celery rib, finely chopped
3 green onions, chopped
1 small green bell pepper, diced
1/4 c. olive oil
1 (16 oz) can tomatoes, drained
4 medium zucchini, sliced in 1/8 -inch rounds
1 tsp. salt
freshly ground pepper, to taste
sprinkling of garlic salt
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
8 ozs. thin spaghetti, cooked and drained
1/4 c. Parmesan cheese, grated
Heat oven to 350 degrees. Sauté celery, onions and green pepper in olive oil. Add tomatoes and zucchini. Season with salt, pepper, garlic salt, oregano and basil. Cover and cook until crisp-tender, stirring occasionally.
Combine squash mixture and cooked spaghetti; pour into greased 2-quart baking dish. Stir in Parmesan cheese. Bake for 30 minutes or until bubbly. Additional grated cheese may be added as a topping.
1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 garlic clove minced
Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large re-sealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately
Ingredients:
Ravioli
40 very thin slices peeled bleeding heart radish, each at least 1
1/2 inches in diameter
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Celtic sea salt
1 1/4 cups Herb Cheese (see below)
2 large very ripe yellow tomatoes, seeded and cut into medium dice
2 1/2 tablespoons chopped fresh chives
1/2 cup extra virgin olive oil
1 teaspoon sherry wine vinegar
Celtic sea salt and freshly ground pepper
2 teaspoons fresh opal bail flowers or micro leaves
Herb Cheese
Yield 1 1/4 cups
1 cup Cashew Cheese (see recipe below)
4 teaspoons filtered water
1 teaspoon minced shallot
1/4 teaspoon freshly squeezed lemon juice
1/2 teaspoon large flake nutritional yeast
1/4 teaspoon Celtic sea salt, or to taste
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
Instructions:
The Ravioli
Use a 2-inch ring mold to cut each radish slice into a perfect
round. Rub the radish slices with the olive oil and lemon juice and
season with salt. Place 1 tablespoon of the cheese in the center of
half of the radish slice. Carefully place a second radish slice on
top of the spoonful of cheese and gently press the outer edges
together to create a seal. Repeat to make 20 ravioli in all.
Combine the tomatoes, chives, olive oil, and vinegar in a bowl and
mix gently. Season to taste with salt and pepper.
The Herb Cheese
Combine the Cashew Cheese, water, shallot, lemon juice, yeast, and
1/4 teaspoon salt in a bowl and stir until thoroughly mixed. Stir
in the basil and thyme until evenly distributed. Taste and adjust
with additional salt, if needed. Use immediately, or store in a
covered container in the refrigerator for up to 3 days.
To Serve
Using a slotted spoon, spoon one-fourth of the tomato mixture into
the center of each plate. Arrange 5 ravioli over the tomatoes,
overlapping them slightly. Spoon some of the juices from the
tomatoes on top. Sprinkle with the basil flowers.
Serves 4
2 tbsp. cornstarch
1 can (14 oz.) Swanson® Natural Goodness™ Chicken Broth (1 3/4 cups)
1 tsp. dried oregano leaves, crushed
1/4 tsp. garlic powder or 2 cloves garlic, minced
2 cups broccoli flowerets
2 medium carrots, sliced
1 medium onion, cut into wedges
1 medium tomato, diced
4 cups hot cooked thin spaghetti, cooked without salt
3 tbsp. grated Parmesan cheese
Mix cornstarch and 3/4 cup broth.Mix remaining broth, oregano, garlic, broccoli, carrots and onion in saucepot. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender.
Add cornstarch mixture. Cook and stir until mixture boils and thickens. Stir in tomato. Toss with spaghetti and serve with cheese.
