Difficulty rating: 2 chef's hat (out of 5)
Prep Time:15 minutes
Cook Time: 20 minutes
Owen says: "Look for frozen and dried black-eyed peas at your local grocery store. I recommend frozen veggies over canned and dried beans/peas over canned as well. Commercial frozen veggies are picked when they are ripe, rather than under ripe and ripened through chemical means, then flash frozen which ends up preserving the nutrients. Also, they are usually frozen without too many preservatives."
Add peas to a large sauce pot and add enough water to cover peas by 1 inch of water and bring to a boil. Once boiling reduce to a simmer. Continue to simmer for 20 minutes or until tender.
While peas are cooking dice tomatoes and red onions and add to a large bowl.
In a small bowl, whisk together vinegar, salt, pepper and oil.
When peas are tender, drain and rinse
Add peas and vinegar mixture to tomato and onions. Stir to combine.
Serve hot or cold in whole wheat pita pockets. Also makes an excellent side dish to round out other meals.
Refrigerate leftovers in a covered container up to 3 days.
Inspired by Lynne and Owen Maroney
Difficulty rating: 3 chefs hats (out of 5)
These subtlety sweet muffins are perfect for breakfast or great in a bread basket for dinner.
Preheat the oven to 375°F. Generously coat a 12-cup muffin tin with spray oil.
In a large bowl, combine whole wheat flour, all-purpose flour, baking soda, cinnamon and salt; whisk thoroughly. Add wild rice and toss to coat. In a small bowl, whisk together buttermilk, applesauce, maple syrup, egg and vanilla. Stir buttermilk mixture into flour mixture until just combined. Fold in apples.
Fill muffin cups about 3/4 full. Bake until golden brown and cook through, about 15 to 18 minutes. Serve warm or at room temperature.
Local Foods Recipes
A collection of meals and snacks that are healthy, tasty, easy-to-prepare, culturally-significant, and feature seasonal, locally-sourced ingredients.
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