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Blackeyed Peas and Collards

This is my one-and-only collards recipe. A great way to ring in the new year in Southern style, or to use up CSA collards. Pairs nicely with cornbread.

Ingredients	Step
1 onion, diced oil	Saute in Instant Pot.
3 cloves garlic, minced	Add garlic toward end of sauteeing.
1⅓ c. dry blackeyed peas (rinsed) 4 c. vegetable broth	Stir in.
2 t. smoked paprika 2 dried bay leaves (1 if fresh) ½ t. black pepper 1 T soy sauce 1 dash liquid smoke (3 is too many) 1 T. apple cider vinegar / red wine vinegar 2 T. tomato paste 1 T. brown sugar (optional)	Incorporate some or all of these spices.
1-2 bunches collards, trimmed and chopped into bite-sized pieces	Lay on top of beans-and-broth mixture (don't stir — we want the beans submerged and the collards on top).
	Pressure cook on high for 16 minutes, then natural release for 10 minutes. Remove bay leaves, stir, taste, and season with salt and other seasonings.

Draws on: Kristen Chidsey and Minimalist Baker

Egg Drop Miso Soup

The easiest meal in the world. Packs a boatload of delicious nutrition in 10 minutes of prep.

This gave me the most dreadful stomach ache with soy-based miso, but the chickpea miso works great.

Ingredients	Step
1 qt. stock	Heat the stock in a saucepan, bringing it to a boil.
3 eggs	Blend together in a separate dish.
¼ c. miso	Measure the miso into a separate dish. Retrieve a bit of the heated stock, and loosen the miso into a dissolvable texture.
	While stirring the boiling stock, slowly pour a thin thread of the egg mixture into the stock. Once it's all in, let the egg cook for a minute. Then stir in the loosened miso.
chives or green onions	Cut with scissors atop the soup bowls to add a bit more flavor and garnish.

Based on: Aveline Kushi, via South River Miso

Chickpea Tagine

Very nice. This is a dish that Sarah made. It keeps calling to me.

Zucchini and red pepper aren't really fall vegetables, but the green and red color is nice. Perhaps the zucchini could be substituted with green beans and some more water, and the red pepper left out entirely? Or red onion used instead of yellow?

Serve with bread, couscous, harissa, mint, and/or yogurt.

Ingredients	Step
2 T. olive oil 2 t. paprika 1 t. ginger 1 t. cumin ½ t. salt ¼ t. garlic powder ¼ t. pepper ¼ t. cinnamon	Saute spices in pressure cooker until fragrant, about 1 minute.
½ c. water 1 butternut squash, cubed into ½" pieces 2 zucchini, cubed into ½" pieces 1 red pepper, coarsely chopped 1 onion, coarsely chopped 12 dried apricots, halved 2 t. honey	Stir in. (You don't need more water.) Cook on high for 2 minutes, then quick release the pressure.
15 oz. can chickpeas 15 oz. can crushed tomatoes	Stir in.

Source: Taste of Home

Soy Sauce Noodles

Dim sum dish, stylized for us. Serves 6-8.

Could toss in some tofu or other vegetables.

Fairly greasy when made according to instructions, so reduce where possible.

Ingredients	Step
10 oz. thin Chinese egg noodles (e.g., lo mein)	Cook according to package instructions until just tender, then rinse under running water. Set aside.
8 T. soy sauce 2 T. walnut oil 6 T. water	Combine.
eggs (as many as people want)	Fry them until edges are frizzled, whites are set, and yolk is to your taste. Season with a pinch of salt.
half a green cabbage, sliced thin ½ t. salt	Saute until softened and reduced in size, 2-3 minutes.
whites of scallion bunch, 2" segments	Add. Toss for 2 minutes until softened.
noodles soy sauce mixture	Add. Toss for 2 minutes until well coated.
greens of scallion bunch, 2" segments	Add. Toss for 1 minute until wilted. Serve.

Source: Hetty Lui McKinnon (NYT Cooking)

Broccolini Romesco Sandwiches

The romesco sauce is phenomenal. I didn't even think I liked romesco....

I lean toward broccolini over broccoli here because broccolini will lay flatter, but both would be fine.

Serve on ciabatta or pan de cristal.

Ingredients	Step
	Preheat oven to 425 degrees.
2 large carrots, thinly sliced 2 red bell peppers, ribs and seeds removed, chopped 1 large white onion, chopped 1 t. red pepper flakes 3 T olive oil	Toss together. Spread on a rimmed baking sheet. Roast in bottom third of oven at 425 degrees until vegetables are tender and well-browned, about 25-30 minutes.
2 lb. (4 bunches?) broccolini	Separate the florets from stalks. Thinly slice the stalks.
broccolini ¼ c. oil 3 garlic cloves, thinly sliced salt	Toss broccoli in oil. Roast in top third of oven at 425 until florets are charred and stems are cooked through (but still a bit crunchy), for 16-18 minutes.
2 t. sherry vinegar salt	Pour vinegar over roasted broccolini. Salt to taste.
carrot mixture 2 T. sherry vinegar	Pulse together in food processor until smooth.
½ c. olive oil salt	Drizzle in to food processor while running, scraping sides as needed, until emulsified. Season to taste.
4 rolls (8")	Split rolls. Toast in oven until light brown, about 3 minutes.
8 1-ounce slices provolone	For each sandwich, spread romesco on both the top and bottom rolls. Pile broccolini on the bottom half, and top with provolone. Toast sandwiches until cheese is just melted, about 2 minutes. Close and cut cross-wise, then serve.

Source: Bon Appetit

Pamela Toman

Blackeyed Peas and Collards

Egg Drop Miso Soup

Chickpea Tagine

Soy Sauce Noodles

Broccolini Romesco Sandwiches

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