Black Eyed Peas and Parsnip Bisque

The 608 CSK

December 18, 2018

Meal 1: Black Eyed Peas w. Sweet Potato, Heirloom Blue Corn Bread, Collard Greens.

·        Warm the peas and potato gently. Allow to simmer a minute or two.  Omnivore portions have ground pork too.

·        Toast the corn bread.  We like to cut into very thick slices and pan fry in too much butter.  Each side will brown deeply, about 1 minute per side over medium heat.

·        Sauté the collards lightly in butter until wilted and bright.  Alternately, do the same, but add some broth and allow to braise until tender ( though army green).  I prefer the former method.

Meal 2:  Parsnip Bisque, Roasted Garlic Potato Bread, Beet Salad w. Orange Vinaigrette.

·        Warm the soup gently.

·        Warm the bread and serve with soft butter or a little good olive oil for dipping.

·        Remove the goat cheese and toss the beets in their dressing.  Top w. crumbled chevre. Serve.