HOPPIN' JOHN SALAD

This recipe called for bacon and shrimp, but I eliminated them both and this dish was still delicious. It is fun to make rice and beans all these different ways. I've been eating only Spanish style r&b forever, so I am enjoying all the unusual mixtures of flavors. Hoppin' John always consists of black-eyed peas and rice and is said to bring good luck if eaten on New Year's Day. This recipe is from the Lowcountry region which stretches from the coastal plains of the Carolinas to the Georgia border.

2 large shallots, finely chopped
2 celery ribs, finely chopped
1 yellow bell pepper, finely chopped
1 15 oz can of black-eyed peas, rinsed and drained
1 cup hot cooked rice
1/2 jalapeno chile, seeded and diced
1/4 cup chopped fresh basil (or 1/3 of 1/4 cup dried)
(Dried is always 1/3 of fresh)
1/3 tbs dried parsley or 1 tbs fresh
1/2 tsp lemon zest
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/8 cup of lemon juice
1/4 cup of olive oil

Saute shallots, celery, and bell pepper for 7 mins
or until tender. Stir in black-eyed peas and next
7 ingredients.

Combine lemon juice and oil. Stir into mixture.
Cover and chill or eat warm.

Recipe adapted from Coastal Living, September 2008

SUGAR BAKED SWEET POTATO AND ACORN SQUASH

While this recipe does contain sugar, it is not super sweet. The veggies add to the sweetness with their own delicious flavors.

2 large sweet potatoes (1-3/4 lbs), peeled and sliced
crosswise 1/2" thick
1 large acorn squash (3 to 3-1/2 lbs), halved lengthwise
seeded, and sliced crosswise 1/2" thick (do not peel)
3 tbs vegetable oil (recipe called for butter, but using
vegetable oil was just fine. The sugar more than makes
up for the butter)
1/2 cup packed light brown sugar
1 tsp grated nutmeg (If you use ground nutmet, I would
use 1/3 of a tsp. You can always add more if not enough
nutmeg flavor)

Active time: 20 minutes
Cooking time: approx 40 minutes

Preheat oven to 375 degrees.

Toss sweet potatoes and squash with oil, 1/2 tsp salt and
1/4 tsp pepper. Place on sided baking sheet or large
casserole dish.

Stir together brown sugar and nutmeg. Turn vegetable
slices and sprinkle evenly with sugar mixture.

Bake until golden and tender. Do not over-cook as the
sugar will tend to make veggies hard and crispy.

Recipe adapted from Gourmet Magazine,
November 2009