Monday: Spaghetti and then birthday s'mores with friends
Tuesday: Lentil Soup
Wednesday: leftovers
Thursday: Black-Eyed Peas & Collards with Corn Muffins (Engine 2 p 111)
Celebrate the new year with a traditional Collards and Black-Eyed Peas dish. Collards symbolizes wealth and prosperity, while black-eyed peas are traditionally associated with good fortune, abundance and new beginnings.
Ingredients
2 teaspoons olive oil or 3 tablespoons water
1 diced yellow onion
2-3 diced carrot
4 cloves garlic, minced
½ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
½ teaspoon Cajun seasoning
1 (15-ounce) can black-eyed peas, drained and rinsed, or 1½ cups cooked
½ teaspoon liquid smoke or 1 teaspoon smoked paprika
6 cups chopped collards (½-inch pieces)
1 tablespoon freshly squeezed lemon juice
2 tablespoons finely chopped parsley
¼ cup thinly sliced green onion
Crumbled tempeh bacon, optional, for topping
Instructions
Heat a pot over medium-high heat and add the olive oil or water. Add the onion, carrot, and garlic along with the salt, pepper, and Cajun seasoning. Cook for about 5 minutes, stirring frequently and adding small amounts of water or vegetable stock as needed to prevent sticking, until fragrant and lightly softened.
Stir in the black-eyed peas and liquid smoke and cook for 3 minutes, stirring often.
Topped with crumbled tempeh bacon if desired.
Friday: Chorizo Potato Tacos
Saturday: Falafel
We used pinenuts instead of cashews for the Tzatziki sauce
Sunday: Spaghetti
