|Black-eyed peas in bag. Lucy Mercer/A Cook and Her Books|
First up, black-eyed peas as appetizer, in a Southwest classic, Texas caviar. Jazzed up with onion and tomato and a garlicky dressing, it's an addictive snack.
|Texas caviar. Lucy Mercer/A Cook and Her Books|
|Black-eyed peas vinaigrette. Lucy Mercer/A Cook and Her Books|
When I want a warm bowl of nourishment, I prefer to cook my black-eyed peas low and slow, in a braising pot, with the traditional bit of seasoning meat or vegetarian with amped-up spices.
|Black-eyed peas with Indian spices. Lucy Mercer/A Cook and Her Books|
Look for tomorrow's post on greens for a new twist on the same-old, same-old.
Text and images copyright 2011, Lucy Mercer.