About the Dish

5 ounces Field Peas
1 Edward & Sons Not Chick'n Bouillon Cube
1 teaspoon Smoked Paprika
8 ounces Tempeh
1 ear Corn
6 ounces Zucchini
3 ounces Salad Tomatoes
1 ounce Green Onion
2 cloves Garlic
3 sprigs Parsley
2 tablespoons 5iveOaks Traditional Pepper Jelly
3 ounces Spicy Greens
1 ounce Pecans
Per Serving
Calories 640
Total Fat 28 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 690 mg
Total Carbohydrates 67 g
Dietary Fiber 16 g
Sugar 16 g
Protein 35 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Ginger Cider

A spicy tart cider is precisely the beverage when dealing with sweet-hot pepper jelly and smoky, spicy paprika. We suggest you go with Durham, North Carolina’s Bull City Rhize Up. A spicy tart ginger cider that will hit all the right notes.

Bull City Rhize Up, Durham, North Carolina

Riesling - Saar Valley, Germany

There’s a lot going on in this dish: smoky flavors from paprika, the sweet and spicy kick from the pepper jelly, the delicate nature of the vegetables, and the savory aspect of tempeh. A slightly off-dry riesling will unify all the flavors together. There’s the slatey smoky element, tied together with just enough sweetness to offset the kick, but enough of it to balance the jelly’s sweetness.

Von Hovel Riesling, Kabinett, Scharzhofberg, Saar, Germany

METHOD

1
• Heat oven to 450° F. • Place a saucepan over high heat. Add field peas, 2 cups water, bouillon and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-high. Boil 15 minutes.
2
MISE EN PLACE • Cut tempeh into 1/2-inch dice. • Dice zucchini. • Shuck corn. Cut kernels from corn; scrape milky liquid from cob. Add cobs to field peas. • Halve tomatoes. • Chop green onion, keeping white and green parts separate. • Peel and chop garlic. • Pick and chop parsley leaves. • Discard any tough greens stems.
3
• In a large bowl, stir together 1 tablespoon olive oil, paprika, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. • Add tempeh, and toss to coat. • Spread tempeh in a single layer on a baking sheet. • Bake in oven, stirring once, until lightly browned, 10-12 minutes.
4
While tempeh bakes: • Add corn and zucchini to field peas. Cook until vegetables are tender, about 10 minutes. • Drain well. Discard corn cobs.
5
• Transfer vegetables to a large bowl. Stir to release steam. • Fold in tomatoes, onion whites, garlic, parsley and pepper jelly. • Toss tempeh in to vegetable mixture.
6
• Toss in spicy greens. • Divide salad between 2 plates. • Garnish with onion greens and pecans. Enjoy!

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