Happy New Year and the First Recipe for 2010!

In the Southern US, New Year’s fare traditionally includes Hoppin’ John, a stew of black eyed peas (for luck), and collard greens (to symbolize money). This year, my family needs not only luck and money, but good health. In hopes of bestowing this trinity on ourselves (and all of you) with the coming New Year, I’ve evicted the traditional hog jowl or hock from this recipe, and turned into a lovely, healthful vegetarian salad. It’s delicious!


Happy New Year to you all, and Bon Appétit!



Mediterranean Black-Eyed Pea and Orzo Salad

3/4 cup orzo
1 (15-ounce) can black-eyed peas, drained and rinsed
1 large tomato, diced (1 cup)
2 tablespoons chopped flat-leaf parsley
2 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil, divided
1/2 seedless cucumber, halved lengthwise, cored, and diced (1 cup)
1/2 cup pitted Kalamata olives, slivered
1/3 cup thinly sliced red onion
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon finely chopped oregano
2 Hearts of Romaine (preferably organic) cleaned and halved lengthwise
1/2 pound feta, crumbled (1 cup)
4 to 8 peperoncini

Cook orzo according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well and gently stir in 1 Tbsp. Olive oil to prevent clumping.

Combine parsley with vinegar, lemon juice and zest, 2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper to dress salad. Combine orzo, onion, peas, tomato, cucumber, and olives in a bowl. Toss with dressing and allow to marinate for ½ hour.

Divide salad amongst the four romaine “boats”. Top with crumbled feta cheese and a few peperoncini. Serve immediately.