3 Asian pears (1 1/2 pounds)—peeled, cored and very thinly sliced on a mandoline, cores discarded
1/2 cup salted roasted pumpkin seeds
3 ounces fresh goat cheese, crumbled
Sea salt, for sprinkling
In a small bowl, whisk the olive oil with the lemon juice, honey and chopped thyme. Season the salad dressing with salt and pepper. In a large bowl, toss the arugula with the pear slices and pumpkin seeds. Add the dressing and toss well. Top with the crumbled goat cheese, sprinkle lightly with sea salt and serve right away.
Cumin Dusted Shrimp with Black Eyed Peas and Collards
1 cup (6 ounces) dried black-eyed peas
1 small onion (about 1 cup), finely chopped
1 stalk celery, cut into 1/4-inch dice
1 (about 6 ounces) red bell pepper, cut into 1/4-inch dice
3 cloves garlic, minced
1 bay leaf
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 1/4 teaspoons coarse salt, plus a pinch
Pinch of red-pepper flakes
2 teaspoons cider vinegar
20 large shrimp (about 1 pound), peeled and deveined
Vegetable-oil cooking spray
2 teaspoons olive oil
3/4 pound (about 6 cups) collard greens, stemmed and cut crosswise into 1/2-inch strips
Cover black-eyed peas with cold water in a medium bowl. Let soak 1 hour or overnight; drain.
Place black-eyed peas, onion, celery, bell pepper, one-third of garlic, bay leaf, 1 teaspoon thyme, and 1 1/2 quarts cold water in a medium saucepan. Bring to a boil; reduce heat to medium, and cook until beans are soft, about 40 minutes. Drain in a colander over a bowl; reserve 1/4 cup cooking liquid. Discard bay leaf.
Transfer beans to a medium bowl. Stir in 1/2 teaspoon cumin, 1 teaspoon salt, and red-pepper flakes. Stir in vinegar and reserved liquid. Cover to keep warm.
Toss shrimp with remaining 1/2 teaspoon thyme, 1 teaspoon cumin, and 1/4 teaspoon salt in a medium bowl. Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Place shrimp in skillet in a single layer; cook, without turning, until shrimp are pink on one side, 2 to 3 minutes. Turn, and cook until shrimp are opaque, about 2 minutes. Transfer shrimp to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
Wipe skillet clean with a paper towel. Add oil and remaining garlic to skillet. Cook over medium-high heat until fragrant, about 30 seconds. Add collard greens, a pinch of salt, and 2 tablespoons water. Cook, stirring occasionally, until collard greens are bright green and crisp-tender, 2 to 3 minutes. Divide beans and collard greens among four plates, and top each serving with 5 shrimp.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-17 08:52:042015-05-17 08:52:04Cumin Dusted Shrimp with Black Eyed Peas and Collards
1 bunch collard greens, stems discarded and leaves cut into 1-inch strips
1/2 cup olive oil
3 cloves garlic, thinly sliced
Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the greens, 1 teaspoon salt, and ½ teaspoon pepper. Cook, tossing often, until wilted and tender, 3 to 4 minutes.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-17 08:51:092015-05-17 08:51:09Sauteed Collard Greens and Garlic
Asian Pear, Arugula and Goat Cheese Salad
Asian Pear, Arugula and Goat Cheese Salad
In a small bowl, whisk the olive oil with the lemon juice, honey and chopped thyme. Season the salad dressing with salt and pepper. In a large bowl, toss the arugula with the pear slices and pumpkin seeds. Add the dressing and toss well. Top with the crumbled goat cheese, sprinkle lightly with sea salt and serve right away.
[print-me target=”.post-content”]
Cumin Dusted Shrimp with Black Eyed Peas and Collards
Cumin Dusted Shrimp with Black Eyed Peas and Collards
Cover black-eyed peas with cold water in a medium bowl. Let soak 1 hour or overnight; drain.
Place black-eyed peas, onion, celery, bell pepper, one-third of garlic, bay leaf, 1 teaspoon thyme, and 1 1/2 quarts cold water in a medium saucepan. Bring to a boil; reduce heat to medium, and cook until beans are soft, about 40 minutes. Drain in a colander over a bowl; reserve 1/4 cup cooking liquid. Discard bay leaf.
Transfer beans to a medium bowl. Stir in 1/2 teaspoon cumin, 1 teaspoon salt, and red-pepper flakes. Stir in vinegar and reserved liquid. Cover to keep warm.
Toss shrimp with remaining 1/2 teaspoon thyme, 1 teaspoon cumin, and 1/4 teaspoon salt in a medium bowl. Lightly coat a large nonstick skillet with cooking spray; place over medium-high heat. Place shrimp in skillet in a single layer; cook, without turning, until shrimp are pink on one side, 2 to 3 minutes. Turn, and cook until shrimp are opaque, about 2 minutes. Transfer shrimp to a plate, and loosely cover with foil. Keep skillet on stove with heat off.
Wipe skillet clean with a paper towel. Add oil and remaining garlic to skillet. Cook over medium-high heat until fragrant, about 30 seconds. Add collard greens, a pinch of salt, and 2 tablespoons water. Cook, stirring occasionally, until collard greens are bright green and crisp-tender, 2 to 3 minutes. Divide beans and collard greens among four plates, and top each serving with 5 shrimp.
[print-me target=”.post-content”]
Sauteed Collard Greens and Garlic
Sauteed Collard Greens and Garlic
Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the greens, 1 teaspoon salt, and ½ teaspoon pepper. Cook, tossing often, until wilted and tender, 3 to 4 minutes.
[print-me target=”.post-content”]