Welcome the New Year with Gourmet Black-Eyed Peas, Greens, Winter Squash and Shiitake Mushroom Sauce
Black-eyed peas and greens share a long tradition in the South as the New Year’s culinary messengers of abundance. Being a Southern Jewish foodie, I’m proud to offer this uniquely gourmet approach to an old classic!
If you’re looking for an elegant entrée to impress vegetarian or omnivorous guests on New Year’s Day, try stuffing blanched red chard leaves with home-made black-eyed pea pâté and roasted winter squash; then smother the chard rolls with a luscious white wine shiitake mushroom sauce. I make the sauce with home-made almond milk, so it’s lactose free but still tastes very rich because of the ghee (or coconut oil) and fresh herbs. (I took these to a Christmas dinner party last week, and one friend who has tasted a lot of my cooking remarked that this dish was the best thing I had ever made.)
I sometimes make a quicker version that is more like a vegetarian shepherd’s pie, using the same recipe but layering black-eyed peas, winter squash, greens and mushroom sauce in a casserole dish.
Both of these approaches to the same recipe are truly easy to make, but each requires several steps. You’ll want to save either version of this dish for a day that you have 2 to 3 hours to enjoy cooking. The shepherd’s pie is 30 to 40 minutes faster than the stuffed chard, but the chard rolls are definitely more refined and impressive.
So, my friends, happy holidays! After being away from my blog for several months taking care of life’s major interruptions, I’m excited to offer you this recipe for celebrating the New Year.
Warm blessings to you and yours in 2016!