Tuesday, December 6, 2016

Easy Peas

Drain and rinse a can of black-eyed peas. Add chopped pickled red pepper, the little round ones. Scrape out the seeds before chopping. Mix with a pinch of powdered garlic and wine vinegar ordinaire. This is my quick take on a carefully composed side dish from Tanya Holland's cookbook.

I am finding it convenient to assemble a giant bowl of sanitized salad greens to use as an underlayer for deli and leftovers -30-

No comments:

Post a Comment