Black-Eyed Pea and Jalapeno Salad

From Martha Stewart Living
Serves 4
The mild flavor of the peas is perfectly enhanced by the crunch and spiciness of the onions, peppers, and vinegar. A great side-dish for BBQ or any summer picnic. One of Rich's favorite salads.

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 until 1/4-inch dice*
1 small red onion, cut into 1/4-inch dice
3/4 cup broccoli sprouts (or other sprouts such as alfalfa)**
1/4 cup extra-virgin olive oil
2 tbls red wine vinegar
salt and pepper to taste

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

*You may want to wear rubber gloves to seed and chop the chiles.
**Broccoli sprouts are a super food absolutely packed with antioxidants. It is one of the best veggies you can eat.

Rosemary Lentils

This is good for a light lunch or supper.

1 c dried lentils
1 garlic clove, crushed
1 sprig fresh rosemary
1 bay leaf
1 t salt
1 t red wine vinegar
2 t olive oil
black pepper to taste

1. Put lentils, garlic, rosemary, and bay leaf in med. saucepan; cover with cold water by 2 inches (about 5 c water). Bring to a boil. Reduce heat to med. low and partially cover and simmer, stirring occassionally until lentils are tender. About 20 minutes.
2. Drain. Discard garlic, rosemary stem, and bay leaf. Return lentil mix to pan. Stir in salt, vinegar, and oil. Season with pepper. Cover and keep warm until ready to serve.

Red Beans & Rice with Kielbasa

1 T olive oil
12 oz. Turkey Kielbasa sausage, cut into slices
6 green onions (1/2 c)
1 small red pepper, chopped
3 stalks celery, chopped
2 garlic cloves, minced
2 cans kidney beans
2 cups water
1/2 t thyme
1/2 t oregano
1/4 t crushed red pepper flakes
1/4 t black pepper
1 bay leaf
Green Rice

Saute olive oil and sausage in a large skillet. Remove, and then in the same pan saute vegetables (except kidney beans) until tender. Add spices and 1 and a half cans of kidney beans. Add 2 c water and cook about 10 to 15 minutes. Crush the remaining half can of kidney beans and mix in with vegetables; add cooked sausage back into pan. Cook a couple more minutes til flavors are combined. Serve with Green Rice (recipe is in Rice Grains and Beans label).