One of our most requested recipes… here it is!

INGREDIENTS

4 (15 oz) cans of Black Eyed Peas (we like Luck’s)
1 Red Bell Pepper (finely chopped)
1 Yellow Bell Pepper (finely chopped)
1/2 large Onion (finely chopped)
1/2 cup Celery (finely chopped)
5 Jalapeno Slices from jar (finely chopped), or 1/2 fresh Jalapeno (finely chopped and seeds removed)
Flat Leaf Parsley to your taste (finely chopped)
1 Tbsp minced Garlic
1/2 cup Red Wine Vinegar
2 Tbsp Balsamic Vinegar
1/4 cup Extra Virgin Olive Oil
1/2 tsp Cumin
1 tsp Salt
1 tsp ground Black Pepper

DIRECTIONS

Rinse the black eyed peas and drain.

Next, mix the peas and all of the finely chopped veggies (peppers, onion, celery, jalapenos, parsley and garlic) together in a large bowl.

In a separate small bowl, mix together the red wine and balsamic vinegars.

Gradually add the olive oil, whisking constantly to blend thoroughly with the vinegars.

Stir in the cumin, salt and pepper.

Pour the dressing over the vegetable mixture, tossing to coat evenly.

Cover and refrigerate for at least 4 hours before serving, and enjoy.

We do different “twists” and “tweaks” on occasion, but here’s our favorite Granola recipe, for your consideration.

INGREDIENTS

¾ cup vegetable oil (or Coconut Oil if you have it)
¼ cup honey
1 cup packed brown sugar
1 tsp vanilla
½ tsp salt
8 cups rolled old fashioned (not quick) oats
¾ cup almonds, toasted
½ cup sunflower seeds, toasted (pumpkin Seeds are good also)
½ cup flaked (dry) coconut

DIRECTIONS

Preheat oven to 325 degrees.

In medium saucepan, stir together oil, honey, brown sugar, vanilla and salt.

Heat, stirring until brown sugar melts. Oil and sugar will remain separate.

In a very large bowl, stir together oats, toasted nuts, sunflower seeds and coconut.

Pour on liquids, stirring well to distribute (You may need to use your hands – careful, it’s hot!).

Spread mixture onto foil-lined baking pans.

Bake 10-15 minutes, stirring often until cereal is golden brown.

Allow to cool thoroughly before storing in an airtight container.

This is so good layered at the bottom of a fruit and yogurt parfait, sprinkled over cottage cheese, or all on it’s own, with some milk or straight out of the bag – makes a great trail mix also!

INGREDIENTS

1 cup heavy whipping cream
1 tsp buttermilk

DIRECTIONS

Stir together cream and buttermilk, and pour into jar with lid.

Place lid on jar and let it set on kitchen counter for 1-3 days, until consistency is like sour cream.

Whisk to loosen, if desired.

Great over pancakes or waffles.

One of our favorites, it smells so good in the oven and we love to use our lavender from our garden.

DIRECTIONS

Preheat your oven to 350 degrees, and while it’s heating up coat a glass baking dish with butter.

Put your peach halves in the dish, cut side up, and drizzle with honey. Then, sprinkle each peach with your lavender and a little lemon zest.

Roast on the top oven shelf for 15 minutes, remove from oven and spoon the honey-butter over the peaches.

Put back under the oven element and roast for another 15-20 minutes until golden.

Serve in a pretty dish over Creme Fraiche – you can drizzle it with some of the honey-butter from the baking pan.