Black-Eyed Pea Salad

Recipe from Cheryl Noll

Cheryl made this for our book club last night (11 Sep 2024). It was a hit!

Recipe from: https://www.foodnetwork.com/recipes/patrick-and-gina-neely/black-eyed-pea-salad-recipe-1910721

Lemony Dressing

 
Recipe from Cheryl Noll, 15 July 2023 

As requested, here is the recipe for the pasta salad lemony dressing. Use on your favorite salad!

Enjoy!

1/4 C olive oil

1/4 C white balsamic

3 T. fresh lemon juice

Minced garlic (to taste)

1 tsp Italian seasoning

Salt and pepper (to taste)

Her pasta salad included pearl mozzarella, tomatoes, orecchiette pasta, and lots of fresh basil - like a caprese salad with pasta.

Turkish Tomato, Bulgur & Red Pepper Soup

 

Recipe from Cheryl

Ingredients:
 
2 T extra-virgin olive oil
1 Onion, chopped
2 Red bell pepper, stemmed, seeded, and chopped
3 cloves Garlic, minced
1 t Dried mint
1/2 t Smoked paprika
1/8 t red pepper flakes
1 T Tomato paste
1/2 C Dry white wine
1 28 oz Can, diced fire-roasted tomatoes
4 C Chicken broth or vegetable broth
2 C Water
3/4 C medium-grind bulgur, rinsed
1/3 C chopped fresh mint.
 
Directions:
 
Heat the oil in Dutch oven over medium heat until shimmering. Add onion, bell peppers, 3/4 tsp salt, and 1/4 tsp pepper and cook until softened and lightly browned, 6 to 8 minutes.
 
Stir in garlic, dried mint, smoked paprika, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomato paste and cook for 1 minute.
 
Stir in wine, scraping up any brown bits, and simmer until reduced by half, about 1 minute. Add tomatoes and their juice and cook, stirring occasionally, until tomatoes soften and begin to  break apart, about 10 minutes.
 
Stir in broth, water, and bulgur and bring to simmer. Reduce heat to low, cover, and simmer gently until bulgur is tender, about 20 minutes. Season with salt and pepper to taste. Serve, sprinkling individual portions with fresh mint.