Directions:

1. In a medium bowl, whisk together mustard, vinegar, honey, salt, garlic, black pepper, and red pepper. Whisk in oil in a slow, steady stream. Add cooked, cooled peas and onion, stirring until combined. Cover and refrigerate for at least 1 hour or overnight. 
2. Stir in Parmesan and parsley. On a serving platter, arrange tomato slices. Spoon pea mixture on top of tomatoes. Garnish with additional parsley leaves and crushed red pepper, if desired.

This recipe and image are from Taste of the South magazine.

The post Marinated Lady Pea Salad first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/marinated-lady-pea-salad/feed/ 0 https://static.camelliabrand.com/recipes/warm-wild-green-salad-with-pecan-dressing/ https://static.camelliabrand.com/recipes/warm-wild-green-salad-with-pecan-dressing/#respond Tue, 03 Jan 2017 16:58:55 +0000 http://www.camelliabrand.com/?post_type=recipes&p=31795 Ingredients: , minced             Directions: Wash greens and remove any hard stems. Stack leaves on read more ...

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Ingredients:

• 1 pound turnip greens (or a mix of mustard greens, collards and/or kale)
• 1 clove garlic, minced
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 cup chopped pecans

Directions:

1. Wash greens and remove any hard stems.
2. Stack leaves on top of one another, roll tightly the long way, and slice the roll into 1/4-inch thick strips.  Transfer sliced greens to a large glass or metal bowl and set aside.
3. Combine garlic, vinegar, Dijon, honey, oil and salt in a nonstick skillet.  Heat over high until mixture comes to a boil.  Rapidly boil for 15 seconds, add the pecans and boil 30 seconds more.
4. Pour the dressing over the greens, place the skillet over the bowl, and allow it to sit for 1 minute to slightly wilt the greens.  Toss salad with tongs.
5. Serve alongside Golden Sautéed Catfish and Crowder Peas and Okra.

The post Warm Wild Green Salad with Pecan Dressing first appeared on Camellia Brand.]]> https://static.camelliabrand.com/recipes/warm-wild-green-salad-with-pecan-dressing/feed/ 0 https://static.camelliabrand.com/recipes/balsamic-caramelized-onion-hummus/ https://static.camelliabrand.com/recipes/balsamic-caramelized-onion-hummus/#respond Wed, 06 Jul 2016 14:35:09 +0000 http://www.camelliabrand.com/?post_type=recipes&p=29077 Ingredients: , thinly sliced of , divided , divided prepared Directions: Heat oil in a large nonstick skillet over medium read more ...

The post Balsamic Caramelized Onion Hummus first appeared on Camellia Brand.]]>

Ingredients:

• 2 teaspoons olive oil
• 2 medium yellow onions, thinly sliced
• pinch of salt
• 1 1/2 teaspoons brown sugar, divided
• 1/4 cup + 1 tablespoon balsamic vinegar, divided
• 2 cups prepared Hummus

Directions:

1. Heat oil in a large nonstick skillet over medium heat. Add onions, stir to coat with oil, and cook for 5 minutes. Add a pinch of salt.

2. Spread onions evenly in the skillet and cook for 25 minutes, stirring every few minutes, until onions are softened.

3. Add 1 teaspoon brown sugar and 1 tablespoon balsamic vinegar to the skillet, stir to coat all, and cook for an additional minute or two. Remove from heat. Reserve a small amount of caramelized onions for topping the hummus, and add the rest to the bowl of a food processor or blender. 

4. To make a balsamic reduction, add 1/4 cup balsamic vinegar to a small saucepan, bring to a boil, and simmer for a few minutes until reduced to a thick, syrupy liquid.  Remove from heat and set aside.

5. Add prepared hummus and 1/2 teaspoon brown sugar to the caramelized onions in food processor or blender, and blend until smooth.
6. Serve hummus topped with reserved caramelized onions and a drizzle of balsamic reduction, along with crackers, crudités, and pita chips.

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