Happy New Years!

Hope your next year is full of joyous experiences and happiness!  For my family, it's time to start eating simply again.  I'm making black eyed peas and ham today on the woodstove for supper.  Supposed to bring you luck in the new year.  I don't really believe in luck, I just like black eyed peas!

If you don't want to cook an entire pot of peas, this recipe is good for a quick salad.

Two cans black-eyed peas, rinsed and drained
One can corn, rinsed and drained
1-2 tablespoons diced green onions
1-2 tablespoons diced red bell pepper
1/4 cup italian dressing
Mix together and place on a bed of lettuce.

I sometimes add a tomato if you can find a good one right now. 

Hit at Thanksgiving!

This year, I was in charge of bringing salads to thanksgiving dinner.  I like to make different salads and they travel well so I could leave my house and they could sit in the back for a few hours while we drove over.  This salad was the hit and it is super easy to make! I like those two things in any dish I plan to bring.  This travels well, tastes great and is so easy but it is really a pretty dish.  I had to send the recipe to my mom and sister this week. 

Marinated Mushroom Salad

2 1/2 quarts water

3 T lemon juice
3 lbs fresh mushrooms ( used 2 boxes of fresh mushrooms)
2 carrots, sliced
2 celery ribs, sliced
1/2 medium red pepper (could use any color)
1 small onion chopped
1 T fresh parsley
1/2 cup sliced stuffed green olives
1/2 cup sliced black olives



Dressing

1/2 cup italian salad dressing
1/2 cup red or white wine vinegar
1 garlic clove, minced
1/2 t dried oregano
1/2 t salt

Bring water and lemon juice to a boil, add mushrooms and cook for 3 minutes. Drain and cool. Place mushrooms and the rest of the salad ingredients in a large bowl. combine all dressing ingredients and pour over salad. cover and refridgerate overnight.

This would make a great make-and-take dish to potluck this season!

Blueberry Salad

Love this salad for supper during blueberry season!  It also works for strawberry, blackberry, peach and whatever fruit is in season.  It's just especially tasty with blueberries! 

I usually serve it at a entire meal with maybe a little bread on the side by slicing a grilled chicken breast on top.  It can be hot or cold. 

Blueberry Feta Salad

Fill a plate or bowl for each person with a couple handful of greens, you choose how much and what kind.  Baby greens or spinach is good
Add a handful of washed blueberries or sliced in-season fruit
Add 1/4 cup toasted pecans
2-3 tablespoons feta cheese
Slice a grilled chicken breast and lay on each serving.
Drizzle with homemade poppyseed dressing (see my post on  April 4 for the recipe)

This is best served outside! Enjoy!