Hi friends! Here’s exactly what to cook for the new year!
I hope this finds you taking some much needed, very well-deserved rest. We’re almost at the end of this hurricane of a year. I know we don’t just twinkle back to normal life (what, even?) at the stoke of midnight on January 1st, but we can mark it down as the moment we made it through a sucker punch of a year.
I like to tuck into tradition this time of year. Turns out, a tradition that 2020 has gifted me is camping. I’m out in east Texas, likely chilly and cooking over a fire as you read this. I didn’t want to leave you this week without a little black-eyed pea New Years tradition. Let’s lean into the Southern tradition of eating black-eyed peas on January first for prosperity and good luck. Does it really work? I mean… yea. We’re rich in fiber if nothing else.
Here are three black-eyed pea recipes from the archives that I love – that I hope brings you warmth, wealth, and health in the new year.
• Black-Eyed Peas and Cornbread Dumplings – truly one of my favorite recipes from the blog this year. It’s a simple black-eyed pea and sausage soup with tender cornbread and chive dumplings. It’s so delicious and it’s soup – you can totally make it your own if you prefer to leave the sausage out or add extra veggies.
• Hoppin John Veggie Burgers – I promise it’s worthwhile to make your own veggie burger patties. These are filled with beans, toasted almonds (yea!), and quinoa. They’re so flavorful and even freeze well!
• Southern Panzanella Salad – I use the word salad loosely here. Sure, ther are some sauteed greens, but mostly this ‘salad’ is beans, roasted squash, andouille, and toasted cornbread. It’s the kind of warm, cozy salad you want on a winter day.
Happy New Year! Be well / eat well!
Photography with Jon Melendez.