|2 servings||calories per servings 700||protein serving 20 g||carbs per serving 113 g||total fat per serving 20 g|
Traditional Hoppin’ John is a simple affair, just field peas and rice seasoned with a ham hock, and simmered greens on the side. It’s eaten on New Year’s Eve to bring good luck and peace. To boost the flavor and substance of our vegetarian version, we’ve added the greens right to the pot, along with hearty mushrooms, vegetables and a savory bouillon cube,
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||5 g|
|Monounsaturated Fat||0 g|
|Total Carbohydrates||113 g|
|Dietary Fiber||13 g|
• Heat oven to 375° F.
MISE EN PLACE
• Discard mushroom stems. Cut caps into 1/2-inch pieces.
• Peel and mince garlic.
• Trim and finely chop green onions, keeping whites and greens separate.
•Cut carrots into 1/4 inch dice.
• Remove thick stems from greens; chop finely. Chop greens leaves finely, keeping separate from stems.
• Place a saucepot over medium heat; add 1 tablespoon cooking oil. Add mushrooms and cook without stirring, 3-4 minutes.
• Stir in garlic and green onion whites. Cook until onion starts to become translucent, 2-3 minutes.
• Add carrots and greens stems. Cook until carrots start to become tender, about 5 minutes.
• Add greens leaves, tomato, field peas, rice, 1/4 teaspoon PeachDish Salt, bouillon cube and 3 cups water. Increase heat to high, and bring to a rapid simmer.
• Reduce heat to low, cover and cook, stirring occasionally, until peas are tender, 30-35 minutes.
• Taste and adjust seasoning as desired with PeachDish Salt.
• To buttermilk jar, add 1 tablespoon cooking oil, and thoroughly combine.
• In a mixing bowl combine cornmeal and sugar.
• Gently stir in buttermilk mixture and 2 tablespoons water.
• Lightly oil provided baking dish. Pour in cornbread batter. Tap pan on counter to distribute batter evenly.
• Bake until cornbread is golden brown and a toothpick inserted in the center comes out clean, 15-20 minutes.
•Divide Hoppin’ John between 2 bowls. Top with green onion greens.
• Divide cornbread into 2 pieces, and serve on the side. 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...