The classic pea salad. A southern staple, if you will. You see it at family picnics, at showers for brides and babies, and the cafeteria line at Luby’s. It makes a tasty and light side to bring along to any potluck or even a funeral reception to comfort loved ones. But what makes some pea salads just “ok” vs. a pea salad that is so good you seek out the person who made it and ask them for the recipe? THIS is that recipe. The one that beats all the other pea salads in the south. Save it, share it, enjoy it!
1 16 ounce package frozen sweet peas, thawed and uncooked
2-3 medium/large eggs, hard boiled and chopped
6 slices of bacon, cooked crisp and chopped (extra bacon never hurt nobody)
1/2 cup chopped green onion
1 cup shredded cheddar cheese, mild or medium sharp
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup celery chopped
1/2 cup mayonnaise
1/2 cup sour cream
Combine uncooked, thawed peas (thaw in warm water for a few minutes or leave on counter for an hour) eggs, bacon, green onion, cheese, and celery in a salad bowl. In a separate bowl, prepare the dressing, add the mayonnaise and sour cream and then mix in pepper, salt, and garlic powder. Combine dressing with pea mixture until fully mixed. Cover and place in refrigerator for a couple of hours. Makes 4-6 servings. Double or triple for a larger group.
I love making this as a side to accompany almost any Mexican style dish. It is healthy, simple, and full of flavor. I have adapted this recipe over the years, sometimes adding in a jalapeño for a little spice. The cumin, cilantro, oregano, and garlic all blend together with the fresh tomato juices, red onion sweetness, and fresh squash. If I pick this type of squash up at my local grocery produce department, H-E-B, it is labeled as “Calabaza” squash. This type of squash is used in latin cuisine and is often called “calabacitas”, with added corn and even pork or chicken as a main dish. If you google “Calabaza squash” you will not get this, rather a large gourd-looking type. After further research I discovered the true name of the type of squash coined “calabaza squash” here in South Texas, is actually named ‘Cuarzo’ Squash. It looks very similar to zucchini and tastes almost identical, however Cuarzo has small light colored spots on its outer skin. Zucchini can be substituted for this recipe.
Ingredients (for 4 servings)
3 large calabaza or zucchini, quartered
1 medium ripe roma tomato, diced
1 half medium red onion, chopped
1-2 cloves garlic, minced
1 tbsp cilantro, fresh (minced) or dried
1 tsp cumin
1 tsp oregano
1 tsp kosher salt
1 tsp olive oil for pan
Cut ends off the squash, begin slicing into rounds. Once rounds of squash have been cut, cut them into quarters.
Dice the Roma tomato, chop the red onion half, mince the cloves of garlic, and mince the cilantro.
Heat a sauté pan over medium heat with olive oil.
Add your chopped produce into the pan.
Season with cumin, oregano, and salt.
Stir ingredients while heating, then cover with lid.
Intermittently stir ingredients and cover with lid after.
Allow to cook for about 15 minutes until veg appears tender.
One of my favorite things about the fall is all the glorious seasonal fruits and veggies, two of my all-time favorites are brussels and butternut squash. Both of these have a nuttiness to them, brussels on the savory side and butternut squash on the sweet side. I love pairing these together for a holiday side or even for your weeknight dinner. There is a lot of room for creativity with sheet pan veggies because you can season them how you wish. For this recipe I kept it simple, a little EVOO, sea salt, pepper blend (Lawry’s Seasoned Pepper, my fav), and garlic powder. Simply place them on a sheet pan and bake until tender, or until brussels are a bit charred on the edges… love me some charred brussel leaves!
2 tablespoons extra virgin olive oil
16 ounces brussels sprouts, halved
16 ounces butternut squash, peeled and diced 3/4-inch
garlic powder, to taste
pepper blend, to taste
Preheat oven to 400°F. Spray a large sheet pan with oil.
In a large bowl combine the brussels sprouts, butternut squash, olive oil, garlic powder, salt, and pepper and arrange the vegetables onto the baking sheet in a single layer.
Bake 30 minutes, or until the vegetables are roasted and tender. Makes 4 cups