Ingredient: ears of corn, shucked and kernels cut off

American, Appetizer, Condiments/Sauces, Contains Nuts, Dairy Free, Fall, Gluten free, Grains, Grains, Paleo / Primal, Paleo/Primal, Sugar Free, Summer, Vegan, Vegetable, Vegetarian

Wild Rice and Sweet Corn Balls with Roasted Red Pepper-Walnut Dip

These nutty-sweet wild rice-sweet corn balls with a hint of heat are the perfect compliment to the smoky red pepper-walnut dip. It’s a match made-in-heaven appetizer sure to illicit oohs and ahhs at your next potluck get together. I even like this pairing as a vegan lunch or dinner; just add a side of greens or a crisp salad.

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Black Eyed Pea Salad with Sweet Vidalia Onion Vinaigrette

Serve with brown rice and summer’s stewed tomatoes and corn-

One of my favorite bean dishes is Hoppin’ John, a comforting stew of rice, tomatoes and black eyed peas. It is one of the best dishes to eat in the south on January 1st as black eyed peas signify good luck for the coming year. Well, as the weather starts to warm up I want to prepare beans in a way that are cooling not warming. This is my take on a southern black eyed pea salad which is usually tossed in Italian vinaigrette. I think you’ll find the caramelized sweet onion dressing elevates it to a whole new level and paired with an equally southern side, stewed tomatoes (with a couple surprise ingredients), y’all be talkin’ with a drawl by the last bite.