Black Eye Pea Salad

Makes 4 servings

2020 was a doozy! My family never participated in the superstitious tradition of eating Black Eye Peas for Good Luck on New Year’s. 2021 calls for drastic measures! So, eat this salad all January long, and let’s get some Good Luck in the air so we can have an amazing 2021!

 

2 cups fresh black eye peas

2 ¼ teaspoons kosher salt, divided

¼ cup red wine vinegar

1/3 cup water

1 teaspoon honey

1 medium shallot, peeled and sliced thinly

3 tablespoons avocado oil

2 cups chopped fresh baby spinach

3 strips thick-cut bacon, no nitrates or nitrites such as 365 brand, cooked and crumbled

 

In a medium saucepan, add peas 2 teaspoons salt and cover with water, about 2 ½ cups. Bring to a boil over medium-high heat, reduce heat to medium and simmer until tender, about 15-18 minutes.

 

Meanwhile, in a microwave-safe container, combine vinegar, honey, ¼ teaspoon salt, and water. Place in microwave and cook on high for about 1 minute 30 seconds. Remove from the microwave and stir until the salt and honey dissolve. Add the shallots and submerge. Allow to cool to room temperature, about 15 minutes.

 

Remove shallots from the vinegar mixture and place into a large bowl.

 

Drain the peas and add to the large bowl with the shallots along with the bacon crumbles and chopped spinach.

 

In a small bowl combine ¼ cup of the pickling liquid and avocado, whisking until combined. Pour mixture over pea mixture and toss to coat. Serve immediately.

Hanger Steak with Garlic Smashed Potatoes

Makes 4 servings

 

Happy New Year! Let’s say goodbye to 2020 and look to 2021 with hope in our hearts. This super easy dinner feels super celebratory as if you were at a luxurious steak house with white table cloths and the hustle and bustle of the New Year’s Eve celebrations. Pop open a bottle of Champagne with your loved ones and enjoy your evening awaiting what’s new and fresh!

 

1 ½ pounds Dutch baby gold potatoes

2 (1 -pound) hanger steak, halved lengthwise along the fat layer

2 teaspoons sea salt, divided

1 teaspoon paprika

1 teaspoon ground black pepper, divided

1 pound asparagus, trimmed

½ cup unsalted grass-fed butter

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh tarragon

2 teaspoons champagne vinegar

2 cloves garlic, minced

¾ cup heavy whipping cream

 

Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.

 

In a medium saucepan add potatoes and just cover it with water over medium high heat. Add about 2 teaspoons kosher or sea salt to the water. Bring to a boil, about 8 minutes. Reduce heat to medium low and simmer for about 8 minutes more or until potatoes are tender.

 

Meanwhile, sprinkle the four portions of the hanger steak with 1 teaspoon salt, paprika and ¾ teaspoon pepper. Place a medium cast-iron skillet over medium-high heat and spray with avocado oil. Sear steaks about 4 minutes per side or until a crust forms.

 

While steak is cooking, place asparagus on prepared pan, spray with avocado oil and sprinkle with ¼ teaspoon each salt and pepper.

 

Removes steak from pan and let rest for about 8 minutes.

 

In a small bowl, stir together ¼ cup + 1 tablespoon butter, parsley, tarragon, vinegar and ¼ teaspoon salt until combined.

 

Drain potatoes, and set aside. Place pan back on the stove over medium low heat and melt 1 tablespoon butter. Add garlic and cook until fragrant, about 30 seconds. Add potatoes and using mash potato masher or a large fork, smash the potatoes. Add cream, 2 more tablespoons butter and 1/2 teaspoon salt and stir until combined and butter is melted.

Gluten-Free Gingerbread

Makes 12 servings

It’s the holidays, y’all!!! Gingerbread is a great treat to enjoy or to giveaway to a friend or family member. Ginger is a great root that helps with your digestive system, although, with the added sugar, it may not be that helpful, however, we can pretend it still gives us all those added benefits!

 

½ cup unsalted butter, cubed

¾ cup molasses

2/3 cup packed dark brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups gluten-free all-purpose flour, such as King Arthur Measure for Measure

1/3 cup almond flour

1 ½ teaspoons baking soda

4 teaspoons ground ginger

2 teaspoons ground cinnamon

¾ teaspoon kosher salt

½ teaspoon ground allspice

¼ teaspoon ground nutmeg

¾ cup boiling water

Powdered sugar, optional

 

Preheat oven to 350°. Butter and flour a 9-inch baking pan. Set aside.

 

In a stand mixer fitted with the paddle attachment beat butter and sugar until creamy; beat in molasses and vanilla until just combined. Beat in eggs one at a time until just combined.

 

In a large bowl, whisk together flour, baking soda, salt, and spices until combined. Gradually add flour mixture to butter mixture until combined beating on low speed. Turn off the mixer, scrape down the sides of the bowl with a spatula. Return mixer to low speed and slowly pour boiling water into mixture until smooth and creamy.

 

Pour mixture into prepared pan, bake for 25-30 minutes until a toothpick in the center comes out clean. Cool in pan for about 10 minutes. Remove from pan and cool completely on a wire rack, about 1 hour.