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304e3e9c cee8 4277 a8c5 286f737f19d5  2016 03 24 09 19 31
Lynn Long
Lynn Long

I started with about 2 cups of leftover black eyed peas I cooked two days prior. I needed a dish for a church supper. To the peas I added chopped cherry tomato, celery, lightly steamed sliced carrots and radish, chopped sweet red pepper, capers, chopped red onion, cubed smoked tofu prepackaged, and chopped red Russian kale that I first massaged with a bit of olive oil and pinch of salt. I dressed it all with Annie's shiitake sesame dressing.