Black Eyed Pea, Bacon, and Tomato Salad with Mustard Vinaigrette, AND Black Eyed Pea Chili

For Bon Chance in 2013:

Black Eye Pea, Bacon, and Tomato Salad with Mustard Vinaigrette:
(6-8 servings)

1 lb. package black eyed peas
1/2 lb. hickory smoked* bacon, chopped, and cooked until crisp
1 can diced fire-roasted tomatoes*, drained
3 green onions, chopped
2 stalks of celery, chopped
Sea Salt*& Montreal Seasoning* to taste
1 T. Dijon mustard
2 cloves of garlic, minced
1/4 cup balsamic vinegar
1/8 cup lemon juice*
1/2 cup EVOO

Soak peas overnight in cold water. Drain and rinse. Place in a sauce pan with water to cover. Bring to a boil, reduce heat and simmer, uncovered til tender - about 30 mins. Drain, and remove to a bowl. Meanwhile, make the vinaigrette. In a medium bowl, whisk mustard, garlic, lemon juice, and vinegar together. Slowly whisk in the oil. Pour half of the vinaigrette over the cooled peas. Add bacon, tomatoes, onions and celery to peas. Stir in as much vinaigrette as desired. Sprinkle on salt and Montreal seasoning and toss. Serve with a dollop of sour cream or creme fraiche, or plain Greek yogurt.

Black Eyed Pea Chili:
(4 servings)

1 T. canola oil
1 large sweet* onion, diced
2 cloves of garlic, minced
1 lb. lean ground turkey
1 large red* bell pepper, diced
1 jalapeno pepper, finely diced (wear gloves while doing this)
1 T. chili powder
1/2 cumin*
1 15 oz. can black eyed peas, drained and rinsed
1/2 cup low sodium chicken broth
4 wedges of The Laughing Cow Lite Blue Cheese*
1/4 cup green onions, chopped

Heat the oil in a large pot over med.-high heat. Add the onion and cook, stirring occasionally, until softened. Add he garlic and cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon until it is no longer pink, about 4 mins. Stir in the bell pepper, jalapeno, chili powder, and cumin, and cook for one more min. Add black eyed peas, tomatoes, and broth. Bring to a boil, then reduce the heat to med.-low, cover, and simmer, stirring a few times, until the ingredients soften and meld - about 20 mins. Serve topped with a wedge of The Laughing Cow Blue Cheese, and chopped green onions.

"Live with Passion and Enthusiasm" in 2013, and Happy New Year!!!!!!!!! The BEST is yet to come.

Love,

MM