Black-Eyed Pea Salad with Tahini Vinaigrette

In my part of the world, dried beans are principally associated with winter stews and soups, because protein filled beans will help one survive long and nasty winters. To my surprise, I learned that countries where beans play a principal dietary role, experience mild winters. So, I presented myself a challenge to integrate beans into our summer diet. Not in the the traditional sense of baked beans, which are fabulous, but not exactly week night or waistline friendly.

Black-eyed peas have a mild flavor with a firm texture. Often served warm, I like texture served cold with fresh herbs and spring green onions. What completes this salad is a tahini vinaigrette. Tahini brings a nutty flavor to the party. I have used tahini in hummus and dipping sauces for chicken or lamb and until coming across a recipe in Bon Apetit it never occurred to me to use in a vinaigrette. I am sold. Enjoy!

Black-Eyed Pea Salad
Serves 2 as main dish, 4 as side dish
Requires 24 hour soaking time

8 oz. black eyed peas (half bag)
5 springs fresh parsley, finely chopped
1 spring mint, chopped
2 green onions, chopped
1 teaspoon celery salt
2 teaspoons black pepper

Soak beans in cold water for at least 24 hours. Pick through and discard any off colored beans. Rinse with cold water and place in large pot. Cover with water, bring to boil then reduce to a simmer for 20 minutes until beans are tender. Meanwhile, chop herbs and place in a large bowl. Drain beans and combine with herbs and seasoning. Dress with tahini vinaigrette. Allow to cool then refrigerate for 1-2 hours or overnight. Serve cold.

Tahini Vinaigrette
Adapted from Bon Apetit

1 tablespoon tahini
2 tablespoons white wine vinegar
1/4 cup olive oil
1 teaspoon honey
pinch of salt and pepper
1 tablespoon, cold water (if need to thin out the tahini)

In a small bowl, combine the tahini, honey, vinegar. Slowly whisk in the olive oil. Season with salt and pepper. If mixture is too thick which in a bit of cold water.

Fresh Corn and Black Bean Salad

Summer salads can be so very refreshing but often too filling. This salad is truly light, colorful, easy and was inspired by a trip to a local market. Nino Salvaggio is one my favorite places. One could visit Nino's each day for at least a month and still not try the in house pre-made items from four different chicken salads to panzanella the options seem endless. Their corn salad mixed with zesty Italian and creamy French dressing focuses solely on the corn and is a lifesaver and was the inspiration for this dish.

Fresh corn doesn't need a whole lot of doctoring so I omitted the pre-made dressings and opted for a more simple vinaigrette. I further added the black beans which bring a texture contrast to the crunchy corn and red pepper. I will make this again and may substitute black eyed peas and use grilled corn. Thank God summer has finally arrived!

Fresh Corn and Black Bean Salad
Inspired by Nino Salvaggio
Servings: 2 Main Dishes or 4 Sides Dishes

2 ears of corn, cooked and cut off the cob
1 small red pepper, finely chopped
2 green onions, chopped
2 cups drained canned black beans
1/2 cup olive oil
juice of half a lime
1/2 tablespoon kosher salt
dash of cayenne pepper

Combine olive oil, lime juice, salt and cayenne. In a large bowl mix the corn, red pepper, green onion and black beans. Dress with the vinaigrette and serve at room temperature.

Lentils with Basmatic Rice and Carmelized Onions (Mujadarah)

Mujadarah is a traditional Arabic dish that is a simple dish and is perfect for fasting during Holy Week. Orthodox Christians will celebrate Easter on April 19th so as I prepare myself spiritually I also have to find a way to keep things fun in the kitchen.

As a child I assumed Orthodox Easter (Pasxa, pronounced Pas-Ha), which is often celebrated at a later time from Western Christian denominations, was a ruse so the old Greek ladies could acquire 1/2 off Easter candy and decorations.

Both the Western and Eastern churches celebrate Easter the first Sunday after the first full moon on or after the vernal equinox. Western churches use the Gregorian calendar the standard calendar for much of the world, and Orthodox churches use the older, Julian calendar. Further Orthodox Easter is always after Passover since the Crucifixion and Resurrection occurred after He entered Jerusalem to celebrate Passover.

Figuring out the date of Orthodox Easter is simple in comparison to planning a meal that does not involve meat, fish, milk, cheese and eggs among other things. While I don't keep the strict fast for the duration of Lent, I do observe this fast for Holy Week. For more information on Lenten friendly food please visit Kalofagas as he does the subject great justice and overall has an amazing piece of cyberspace. Caution visiting his site may lead one to acquire a ticket to Greece.... so I urge you to visit.

Back to Mujadarah... which incorporates one of the greatest things in the world- caramelized onions. The real key is to take your time and ensure the onions are soft and sweet. Below is an adapted recipe from a colleague of Egyptian decent, thanks Hany!

Mujadarah
Serves 2

1/2 cup basmati rice
1/2 cup brown or French lentils
Water to cook the lentils
2 tablespoons olive oil
1 large sweet or yellow onion
1 cup water or chicken stock
1/4 teaspoon cumin
pinch of cinnamon
1 tablespoon salt divided

Rinse lentils and place in small saucepan, bring to boil and cook for about 15 minutes, drain and put to the side. Meanwhile, cut onion in small lengthwise pieces. Heat olive oil in a large saute pan. Add the onions season with 1/2 tablespoon or so of salt and cook on medium low heat for about a half hour, until soft and golden. Place about half of the onion caramelized onions in a small bowl. Add the rice, cumin and cinnamon to the remaining onions and cook over low heat for a few minutes. Add the lentils and water or chicken stock, 1/2 tablespoon of salt and cook for about 25-30 minutes, until rice is tender. Add more water if needed. Serve warm and place heaping scoop of caramelized onions.

Lentil Smoked Sausage Soup

My mother makes a Greek style lentil soup called "fakyes" which I truly love on a cold winters day. I am an avid viewer of Food Network and was truly inspired to try something different with lentils. This recipe is from Ina Garten of the Barefoot Contessa show. The true key to a successful soup is home make chicken stock. Adjustments noted. I must some my mom's tried and tested old -world fakyes still are the greatest thing ever.

Lentil Sausage Soup Recipe
Ina Garten, http://www.foodnetwork.com/recipes/ina-garten/lentil-sausage-soup-recipe/index.html


Ingredients
1 pound French green lentils (recommended: du Puy) Used non-French
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks) Omitted
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin Omitted added Bay Leaf instead
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock
1/4 cup tomato paste
1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick Used Dearborn Smoke Sausage
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving

Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan