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Texas Caviar for Health, Wealth, & Prosperity!

Happy New Year, everyone! I celebrated NYE with a few fresh basil martinis at my favorite neighborhood French bistro, & then made a decadent dinner of Artichoke Crostini, Fennel & Fruit Salad with Mandarin Champagne Vinaigrette, & Truffled Mac & Cheese - all vegan of course. The martinis & wine really wiped me out & sadly I was asleep on the couch by 10. So much for the champagne toast at midnight!

I started my first day of 2013 with some peach detox tea, a fresh green juice, & a 3 mile jog - part of my plan to get extremely healthy this year. 2012 was a bit of a drag, & I am certainly ready to wipe the slate clean, & brighten up my perspective.


The last few years, I’d gotten into the habit of making paella on New Years’ Day, but this year I decided to jump on the centuries old Southern tradition of black eye’d peas. I put together this version of “Texas Caviar” inspired by recipes from Susan Voisin & Mimi Clark. Whether or not these “peas” bring me the luck I desire, this dish is certainly a healthful, wholesome, fresh & delicious way to start the New Year. 


I served this salad over a bed of steamed greens, & with a golden chunk of The PPK’s Cornbread on the side. Coins, paper money, & gold, represent! Wealth? Sure,I’ll take it, but what I am really hoping for is health & happiness. 
"Texas Caviar a.k.a Good Luck Salad"
  • 15 oz. can organic black-eyed peas, drained & rinsed
  • 1-1/2 cups chopped, seeded tomatoes
  • 1 cup roasted corn
  • 1/4 cup scallions, finely sliced
  • 1 jalapeno pepper, seeded & minced
  • 1 chipotle chili in adobo sauce, chopped
  • 2 Tbsp. chopped cilantro 
  • 2 tsp. olive oil
  • 2 Tbsp. apple cider vinegar
  • 1/4 tsp. each: sea salt, ground cumin
  • freshly ground pepper to taste
  1. Combine all ingredients in a large bowl. Cover & refrigerate for at least 4 hours or overnight for optimal flavor. Garnish with extra cilantro &  squeeze of fresh lemon juice if desired.


Wishing you all a wonderful New Year. Enjoy!

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