Since I love black-eyed peas and salads of all kinds, I was instantly drawn to this Cooking Light recipe, which blends Mediterranean and Southern U.S. ingredients. I have never made a bread salad, called panzanella in Italy, so I was interested to see how my gluten-free bread would work. One word: Yum.
Spicy soy chorizo, veggies, and black-eyed peas with a zesty sauce. A Cooking Light recipe renovation, now vegan and gluten-free.
A fresh take on this traditional New Year’s Day dish featuring festive red rice, black-eyed peas, fresh parsley, and a smoky cashew-tahini sauce. Liquid smoke stands in for bacon, so you start the New Year super-healthy. Why is Hoppin John supposed to bring luck? It’s a holdover from the Middle Ages, when beans or peas […]