Adapted from The Blue Zones Kitchen: 100 Recipes to Live to 100
1 pound black-eyed peas (or four 15-ounce cans, drained) (pinto or white beans work well too)
3 green onions, tops removed and coarsely chopped (I chop the tops as well)
1 carrot, peeled and grated (I like using 2 carrots)
3 tablespoons red wine vinegar
1 cup mint, chopped
1/2 red onion, chopped
1 cup greens like spinach, baby kale, or sweet dandelion, chopped
1/4 cup extra-virgin olive oil
Salt and pepper (at least 1/2 teaspoon)
Dill (optional for garnish)
Juice of 2 lemon (my addition – I don’t think the vinegar adds nearly enough acid so I like to add lemon juice)
3-4 roma tomatoes, chopped (my addition)
1/2 cup italian parsley, chopped (my addition)
1/2 teaspoon allspice (my addition)
If using dried black-eyed peas, place them in a pot and cover with water. Bring to a boil; then reduce to a simmer and cover with a lid, tilting lid slightly to let some steam escape.
Cook for an hour, or until peas are tender.
While peas are still hot, mix all ingredients together in a large bowl.
If using canned black-eyed peas, just drain, rinse, and heat on a stovetop over medium heat with all other ingredients until warmed through (5-6 minutes). (I usually use canned beans and don’t bother heating them).
The kale salad at San Diego’s Kettner Exchange is arguably the best kale salad in town. I was so pleased with myself when I made a version that tasted just like it! This salad will make a kale lover out of anyone.
6 oz bunch of curly kale (purple if you can find it)
1/2 apple, thinly sliced (I use a mandolin)
1/3 cup cup golden raisins
1/3 cup Marcona almonds (or sliced roasted almonds)
2/3 cup grated parmesan cheese
6 tablespoons olive oil (Kettner Exchange uses lemon-flavored olive oil and probably uses double this amount. I like it a little more acidic)
2-3 tablespoons lemon juice
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Dash of red pepper flakes
Shred the kale as finely as possible.
Whisk together the olive oil, lemon juice, honey, salt and pepper.
Pour half of the dressing over the kale and massage it into the leaves to tenderize them. Once they have wilted down a bit from this process, you can determine how much more dressing you’d like to add. You will probably need all of it,
Add the apples, almonds, raisins, and parmesan and toss well to combine.
3 tablespoons vegetable oil, divided (I use 2 tablespoons)
1 pound green beans, stemmed and halved on the bias (I just snap them into smaller pieces)
1/4 cup water
1 tablespoon finely grated fresh ginger
½ teaspoon red pepper flakes (optional)
2 tablespoons unseasoned rice vinegar
Ground white pepper (optional)
In a small bowl, stir together the sugar, fish sauce and soy sauce. Set aside.
In a large Dutch oven or 12-inch skillet over medium-high, heat 2 tablespoons of the oil until beginning to smoke. Add the beans and cook, without stirring, until beginning to color, about 3 minutes.
Add the water and immediately cover the pan with a tight fitting lid. Cook until the beans are bright green and barely tender, about 2 minutes.
Clear a space in the center of the pan, then add the remaining 1 tablespoon oil (I don’t add any more oil) to the clearing. Stir in the ginger and pepper flakes and cook until fragrant, about 30 seconds. Pour the sugar-fish sauce mixture into the skillet and cook, stirring occasionally, until the liquid has thickened and coats the beans, about 1 minute.
1/2 cup whole wheat pastry flour (or more all-purpose)
1/2 cup sugar (these are less sweet than typical muffins – add 1/4 cup more to make them sweeter)
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup any type of oil
1/3 cup milk
1 cup fresh blueberries
2 bananas, cut into chunks
Crumb Topping (optional) 1/2 cup sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1.5 teaspoons cinnamon
Preheat oven to 400 and grease muffin tins or line with muffin liners.
In a small bowl combine flour, sugar, salt and baking powder.
In another bowl make the topping: Mix all the ingredients together and use a fork to smash and incorporate the butter or use your fingers to smash it all together.
In a measuring cup for wet ingredients — First add the oil and then add the egg. Next, add only enough milk to fill the cup, (approximately 1/3 cup milk – the idea is to add only one cup of liquid to the dry ingredients. Mix until just combined.
Fold in the blueberries and bananas. Pour into the muffin tins all the way to the top.
Sprinkle with topping.
Bake for 15 minutes. If they appear to be done, insert a toothpick into the center. If it doesn’t come out clean, check again in 5 minutes.
1/2 lb fresh green beans, cut into 1 inch pieces (canned works too)
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/4 white or red onion, thinly sliced
1/4 cup chopped pickled jalapeños
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/2 teaspoon dijon mustard
1/4 cup olive oil
1.5 teaspoons salt
2 teaspoons sugar
1/4 teaspoon pepper
pinch of cayenne pepper or red pepper flakes
Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 3 minutes. Drain and plunge the green beans into ice water. Drain again.
In a large bowl, whisk together the ingredients for the dressing.
Add the vegetables to the bowl and toss well. Allow to sit for at least 30 minutes or overnight (the longer it sits the better); and toss again before serving.