Artichoke And Black-eyed Pea Salad

Ingredients

• Servings: 8
• 1 pound dry black-eyed peas
• 6 cups water
• 8 cups chicken broth
• 1 (8 ounce) jar marinated artichoke hearts, chopped, liquid reserved
• 1 cup thinly sliced celery
• 1 cup sliced radishes
• 1/2 cup sliced green onions
• 1/2 cup vegetable oil
• 1/4 cup distilled white vinegar
• 3 tablespoons water
• 1 (.7 ounce) package dry italian salad dressing mix (such as good seasons®)

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• bring black-eyed peas and 6 cups water to a boil in a large pot for 3 to 4 minutes. drain and return black-eyed peas to the pot.
• pour chicken broth into the black-eyed peas; simmer over medium heat until black-eyed peas are tender, about 40 minutes. drain and rinse black-eyed peas; transfer to a large bowl.
• drizzle reserved artichoke marinade over black-eyed peas.
• mix artichoke hearts, celery, radishes, and green onions into black-eyed peas.
• whisk vegetable oil, white vinegar, 3 tablespoons water, and dry italian dressing mix in a bowl.
• pour dressing over black-eyed peas salad and toss to combine.

Black Forest Trifle

Ingredients

• Servings: 16
• 1 (12 ounce) package frozen pound cake, thawed and cut into cubes
• 2 (21 ounce) cans cherry pie filling
• 1 (12 ounce) jar hot fudge ice cream topping, warmed
• 4 cups frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 15 mins


• put about half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. repeat layers.
• drizzle some of the hot fudge over the top layer of whipped topping. dollop small amounts of the cherry pie filling decoratively over the whipped topping.
• cover bowl with plastic wrap and refrigerate at least 2 hours.

mom's apricot nectar cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package lemon cake mix
• 4 eggs
• 1/2 cup vegetable oil
• 1 cup apricot nectar
• 2 cups confectioners' sugar
• 1/2 cup lemon juice, or as needed
• 1 teaspoon lemon zest, or to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 9x13-inch cake pan.
• mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. stir apricot nectar into the batter and mix well.
• pour batter into the prepared cake pan.
• bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. a toothpick inserted into the center of the cake should come out clean or with moist crumbs. check for doneness after 20 minutes.
• cool cake completely.
• mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. frosting should run slightly but not be a thin runny glaze.
• spread frosting on cooled cake and sprinkle with lemon zest to serve.

papa's favorite beet salad

Ingredients

• Servings: 4
• 3 beets, washed and trimmed, or more to taste
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon dijon mustard, or more to taste
• salt and ground black pepper to taste
• 1 pinch garlic salt, or more to taste
• 2 tomatoes, cut into bite-size pieces
• 1/2 red onion, thinly sliced
• 1 avocado - peeled, pitted, and cut into bite-size pieces
• 1 (4 ounce) container crumbled feta cheese
• 1 (8 ounce) package baby spinach leaves

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place beets into a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until tender when pierced with a fork, about 1 hour. drain and cool until beets can be easily handled. peel beets, cut into cubes, and place in a bowl; refrigerate until chilled, about 15 minutes.
• whisk lemon juice, olive oil, balsamic vinegar, mustard, salt, pepper, and garlic salt together in a large bowl until smooth. add beets, tomatoes, onion, avocado, and feta cheese; toss. top salad with spinach and toss.

skillet spinach lasagna

Ingredients

• Servings: 4
• 1 pound italian sausage roll
• 8 lasagna noodles, broken into pieces
• 1 (28 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 2 cups torn fresh spinach
• 1/2 cup ricotta cheese
• 4 ounces fresh mozzarella cheese, sliced
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat a large skillet over medium-high heat. cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes. mix noodles into sausage.
• pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. cover skillet, reduce heat, and simmer until noodles are cooked and sauce is thickened, about 25 minutes. add spinach, ricotta cheese, and mozzarella cheese; cover skillet and remove from heat. let lasagna stand for 5 minutes; top with parmesan cheese.

strawberry shortcakes

Ingredients

• Servings: 6
• 2 pints fresh strawberries, hulled and thickly sliced
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon sea salt
• 6 tablespoons chilled unsalted butter, cut into cubes
• 2 cups heavy whipping cream, or as needed - divided
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar for dusting, or to taste - divided
• 6 sprigs fresh mint for garnish

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 425 degrees f (220 degrees c).
• toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
• whisk flour, white sugar, baking powder, and sea salt in a bowl. cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. stir to make a soft dough. add more cream as needed. place dough into a floured bowl and knead a few times with the heel of your hand.
• roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. place ungreased baking sheet.
• bake until tops are golden brown, 10 to 12 minutes. cool on wire racks.
• whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. cover and refrigerate cream until ready to serve.
• to serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes serving plates. spoon about 1/2 cup of strawberries and juice shortcake half; top with 1/4 cup of whipped cream. place shortcake tops desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.

Hoshi-shiitake Dashi

Ingredients

• Servings: 4
• 4 cups water
• 4 dried shiitake mushrooms

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 30 mins


• combine the water and mushrooms in a saucepan; let stand 10 minutes. bring to a boil; remove from heat and let stand another 20 minutes. strain through a mesh strainer before using.