New Recipes for the New Year
For New Year’s, there are many different traditions around the world. Here is a different take on some traditional southern New Year’s foods. Traditionally, this means pork for luck, black-eyed peas for health, and greens for symbolizing money. We like these recipes not only because they should be a lucky way to start the year, but also because they’re healthy and can easily be scaled up for cafeteria use.
- 1/4 cup apple cider vinegar
- 1/4 cup light molasses
- 1/4 cup olive oil
- 1/4 tsp. cayenne pepper
- 1 lb. bag frozen black-eyed peas
- 1-1/2 cups peeled yam, cut into 1/2 in. cubes
- 2 cups (about 12 oz.) andouille sausage, cut into 1/2 in. cubes
- 1-1/2 cups frozen sliced okra, thawed and patted dry
- Salt and pepper to taste
Whisk vinegar, molasses, olive oil, and cayenne pepper in a small bowl.
Add black-eyed peas and yams into a large saucepan of salted water and bring to boil. Cook for 8 minutes, or until soft. Drain, cool, and place in a large bowl.
Add andouille, okra, and onion to the bowl. Pour dressing over and toss.
- 1 lb. diced ham
- 1 medium onion, chopped
- 1/2 cup celery, chopped
- (4) 15 oz. cans black-eyed peas, undrained
- (1) 14 oz. can diced, unsalted tomatoes, undrained
- (1) 10 oz. can diced tomatoes with green chilies, undrained
- 2 tbsp. chili powder
- 4 cups collard or mustard greens cut into 1-in. pieces
Place ham, onion, and celery into a dutch oven or large pot and cook over medium-high heat, stirring occasionally.
After about 15-20 minutes, add the remainder of the ingredients to the pot, then stir to mix. Don’t worry if it looks like you have too many greens, they will cook down quickly.
Bring the mixture to a boil, reduce heat, and simmer. Cover for 30 minutes. Stir occasionally.