On the side...

Tried some new dishes recently that we really enjoyed! Black-eyed Pea and Jalapeno Salad. and Rosemary-roasted carrots! The black-eyed peas were great,  I went very easy on the jalapeno's, next time would use more than the one. And I would use a bit more vinegar in the dressing next time. Couldn't get sprouts the day we went to the market. There couldn't possibly be a mad rush for sprouts for Father's Day weekend? Could there? So we went sprout-less. Still good, but next time I'll plan ahead (that doesn't happen too often!) and use the sprouts! Of course I found all the sprouts I needed this morning when I went to the store, when I didn't need them. I bought some anyway. Found pea sprouts to try, never had those!

Another recent recipe that was really very good was Rosemary-Roasted Carrots! We loved it, thanks CindyM. Woodie raved about them so we gave them a try and loved them, too. Didn't get crispy for me, but they are so good anyway! I had thrown some that had cooled into a Spinach salad I had made, and it was very good! Definitely they will be do-overs again and again!

Black-Eyed Pea and Jalapeno Salad
Source: Martha Stewart Living, August 2004
Printable Recipe

2 cans (15 ounces each) black-eyed peas, drained, rinsed, and excess water shaken out
2 fresh jalapeno chiles, seeds and ribs discarded, flesh cut into 1/4-inch dice (I used one)
1 small red onion, cut into 1/4-inch dice
3/4 cup sprouts, such as sunflower or alfalfa (I omitted)
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar (I used way more than that)
Coarse salt and freshly ground black pepper

Put black-eyed peas, jalapenos, onion, and sprouts in a large bowl. Add oil and vinegar, and toss well. Season with salt and pepper.

Rosemary-Roasted Carrot Fries
Source: CindyMac
Printable Recipe

3 or 4 large carrots, peeled and cut into sticks
2-3 teaspoons olive oil
1/2 teaspoon sugar (optional)
coarse salt
2-3 teaspoons fresh chopped rosemary

Toss carrot sticks with olive oil, then add sugar, salt, and rosemary. Place on foil-lined tray and bake at 425° for 20 minutes.

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