These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Zipper Peas with Peaches and Burrata Cheese
From Statesboro Market2Go
<p>A vegetarian southern side dish that uses locally grown field peas, peaches, and fresh herbs! Also includes a recipe for a Potlikker Vinaigrette.</p> <p>Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: countryliving.com (Entered by Ariana Giddens)
Serves: 4
Vegetarian!
Ingredients
3 teaspoons
Olive oil (divided)
1 medium sized
Shallot (finely chopped)
2 cloves
Garlic (finely chopped)
1 1/4 pounds
Zipper or black-eyed peas (shelled)
1
Bay leaf
1 cup
Bell pepper (preferably red, finely chopped)
1 tablespoon
Chopped fresh parsley (flat leaf)
1 tablespoon
Chopped fresh tarragon
1/2 cup
Potlikker Vinaigrette (recipe below)
4 ounces
Burrata cheese (torn into pieces)
1
Peach (sliced into half-moons)
6
Fresh basil leaves (torn)
FOR THE POTLIKKER VINAIGRETTE:
2 cups
Reserved cooking liquid from peas
1/4 cup
Olive oil
2 tablespoons
Champagne vinegar
1 tablespoon
Lemon juice
1 teaspoon
Tabasco hot sauce
Salt (preferably kosher)
Step by Step Instructions
- Heat 2 teaspoons of olive oil in a medium sized pot. Add the shallot & garlic and cook for 1 or 2 minutes. Add the peas, the bay leaf, and 5 cups water, then season with salt. Bring the mixture to a boil, then reduce heat and simmer for 35 to 40 minutes. Remove the pot from the heat and allow to cool. Reserve 2 cups of water for the Potlikker Vinaigrette, then drain the remaining water from the pot.
- Heat the remaining oil in a saute pan over low heat. Cook the bell pepper for 5 to 7 minutes, then put it into a large bowl. Add the peas, parsley, tarragon, and the Potlikker Vinaigrette and stir to combine. Top with buratta, peach, and basil and serve.
- FOR THE POTLIKKER VINAIGRETTE: Boil the reserved liquid in a saucepan and let cook for 18 to 20 minutes. Cool, pour into a bowl, then whisk it together with the olive oil, Champagne vinegar, lemon juice, and Tabasco hot sauce. Season with salt to taste.