|2 servings||calories per servings 490||protein serving 19 g||carbs per serving 58 g||total fat per serving 23 g|
Anyone who has ever enjoyed “cowboy caviar” at a potluck knows how fabulous a black-eyed pea salad can be. It’s usually made with a mix of seasonal summer veggies, like black-eyed peas, celery and tomatoes – and we chose to mix it up with a topping of tangy feta and pepitas. Our corn cakes, made with masa harina – the corn flour used in tortillas – add a perfect, slightly sweet bite to round out the meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||58 g|
|Dietary Fiber||12 g|
In a medium bowl, stir together masa, 1/2 cup cold water and 1/4 teaspoon PeachDish Salt until a soft dough forms. Divide the dough into 6 equal balls, and flatten each into a 2-inch cake. Arrange on a plate in a single layer, and cover with plastic wrap.
In small saucepan over high heat, combine remaining 1 cup water and 1/4 teaspoon PeachDish Salt. When water comes to a to boil, add black-eyed peas. Reduce heat to a lively simmer, and cook until peas are tender, 15-18 minutes. Drain in a colander or strainer, and transfer peas to a large bowl to cool.
While peas are cooking, prepare your mise en place: Halve tomatoes. Cut celery into 1/4-inch pieces. Trim and finely chop green onions. Pick and chop parsley leaves. Zest and juice lime.
When peas have cooled slightly, add tomatoes, celery, green onion, parsley, lime zest and juice, 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt. Toss well. Taste and adjust seasoning as desired with remaining PeachDish Salt.
Place a skillet over medium-high heat. Add 2 tablespoons cooking oil. When oil is shimmering, add masa cakes in a single layer. Cook until they are golden and crisp on the bottom, 2-3 minutes. Flip and cook until brown on second side, 1-2 minutes more.
Divide pea salad between 2 plates, and top with feta and pepitas. Serve with masa cakes on the side, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...