{"id":128,"date":"2013-08-03T11:36:20","date_gmt":"2013-08-03T16:36:20","guid":{"rendered":"http:\/\/marcam2.com\/bluemartinis\/?p=128"},"modified":"2013-08-03T11:36:20","modified_gmt":"2013-08-03T16:36:20","slug":"black-eyed-pea-salad-with-fennel-and-dill","status":"publish","type":"post","link":"https:\/\/marcam2.com\/bluemartinis\/2013\/08\/03\/black-eyed-pea-salad-with-fennel-and-dill\/","title":{"rendered":"Black-Eyed Pea Salad With Fennel and Dill"},"content":{"rendered":"

1 cup black-eyed peas, rinsed and picked over<\/p>\n

3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced<\/p>\n

1\/2 onion, intact<\/p>\n

1 bay leaf<\/p>\n

Salt to taste<\/p>\n

2 medium tomatoes, in season only, diced<\/p>\n

1 medium fennel bulb (about 1\/2 pound), trimmed, quartered, cored and sliced very thin across the grain<\/p>\n

1 tablespoon fresh lemon juice<\/p>\n

2 tablespoons red wine vinegar or cider vinegar<\/p>\n

3 tablespoons extra virgin olive oil<\/p>\n

1 teaspoon cumin seeds, lightly toasted and ground<\/p>\n

Freshly ground black pepper to taste<\/p>\n

1\/3 cup chopped flat-leaf parsley<\/p>\n

1\/3 cup chopped fresh dill<\/p>\n

1\/3 cup chopped chives<\/p>\n

2 ounces feta, crumbled<\/p>\n

1.<\/strong> Place the black-eyed peas, whole crushed garlic cloves, halved onion and bay leaf in a large, heavy saucepan and add enough water to cover by 2 inches. Bring to a boil, add salt to taste, reduce the heat, cover and simmer until tender but intact, about 45 minutes. Remove from the heat, remove the lid and allow the black-eyed peas to cool for 30 minutes. Remove and discard the onion. Remove the garlic cloves, squeeze the cooked garlic out of the skins and back into the black-eyed peas, and drain through a strainer set over a bowl.<\/p>\n

2.<\/strong> Transfer the black-eyed peas to a large bowl. Whisk together the lemon juice, vinegar, minced garlic, cumin, salt, pepper and olive oil. Toss with the beans. Add the remaining ingredients except the feta and toss together. If you want a bit more liquid with the beans, add back some of the broth (I found the dressing to be sufficient). Marinate in the refrigerator for at least 30 minutes before serving. Sprinkle the feta over the top and serve.<\/p>\n

Yield:<\/strong> 4 servings.<\/p>\n

Advance preparation:<\/strong> The salad will be good for 2 to 3 days.<\/p>\n

Nutritional information per serving:<\/strong> 299 calories; 14 grams fat; 4 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 13 milligrams cholesterol; 33 grams carbohydrates; 10 grams dietary fiber; 201 milligrams sodium (does not include salt to taste); 13 grams protein<\/p>\n

 <\/p>\n

from\u00a0http:\/\/www.nytimes.com\/2013\/06\/17\/health\/black-eyed-pea-salad-with-fennel-and-dill.html<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

1 cup black-eyed peas, rinsed and picked over 3 large garlic cloves, 2 of them crushed and left in the skin, 1 of them minced 1\/2 onion, intact 1 bay leaf Salt to taste 2 medium tomatoes, in season only, diced 1 medium fennel bulb (about 1\/2 pound), trimmed, quartered, cored and sliced very thin […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[27,32],"class_list":["post-128","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-beans","tag-vegan"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8fUV6-24","jetpack-related-posts":[{"id":401,"url":"https:\/\/marcam2.com\/bluemartinis\/2019\/10\/27\/coconut-curry-chickpeas-with-pumpkin-and-lime\/","url_meta":{"origin":128,"position":0},"title":"Coconut Curry Chickpeas With Pumpkin and Lime","author":"wvallen","date":"October 27, 2019","format":false,"excerpt":"MELISSA CLARK https:\/\/cooking.nytimes.com\/recipes\/1020463-coconut-curry-chickpeas-with-pumpkin-and-lime YIELD 4 to 6 servings TIME 30 minutes Canned pumpkin pur\u00e9e and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It\u2019s a rich, creamy curry that you can eat on its own, or serve over rice\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":198,"url":"https:\/\/marcam2.com\/bluemartinis\/2015\/02\/19\/tomato-soup-with-two-fennels\/","url_meta":{"origin":128,"position":1},"title":"Tomato soup with two fennels","author":"wvallen","date":"February 19, 2015","format":false,"excerpt":"3 Tbsp olive oil 1 large yellow onion, quartered and thinly sliced 2 medium fennel bulbs (about 1 1\/4 pounds), trimmed, quartered from root to stalk, and thinly sliced 4 medium cloves garlic, finely chopped 1 tsp chopped fresh thyme leaves 2 tsp fennel seeds two 28-ounce cans whole peeled\u2026","rel":"","context":"In \"soup\"","block_context":{"text":"soup","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/soup\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":197,"url":"https:\/\/marcam2.com\/bluemartinis\/2015\/02\/18\/silky-cauliflower-soup\/","url_meta":{"origin":128,"position":2},"title":"Silky Cauliflower Soup","author":"wvallen","date":"February 18, 2015","format":false,"excerpt":"From David Lieberman Serves 2 1 head cauliflower 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, minced 1 quart low-sodium chicken vegetable stock 1\/2 cup finely grated Parmesan Salt and freshly ground black pepper Remove the leaves and thick core from the cauliflower, coarsely chop, and\u2026","rel":"","context":"In \"soup\"","block_context":{"text":"soup","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/soup\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":365,"url":"https:\/\/marcam2.com\/bluemartinis\/2018\/02\/11\/slow-cooker-ribollita\/","url_meta":{"origin":128,"position":3},"title":"Slow Cooker Ribollita","author":"wvallen","date":"February 11, 2018","format":false,"excerpt":"https:\/\/www.101cookbooks.com\/archives\/slow-cooker-ribollita-recipe.html If you're using canned beans, use 2 14-ounce cans, drained and well-rinsed. 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 celery stalks, chopped 3 medium cloves garlic, chopped 2 medium carrots or equiv. winter squash, chopped 1 medium red onion, chopped 1\/2 teaspoon crushed red pepper flakes\u2026","rel":"","context":"In \"slow cooker\"","block_context":{"text":"slow cooker","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/slow-cooker\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":403,"url":"https:\/\/marcam2.com\/bluemartinis\/2019\/11\/28\/kale-and-caramelized-onion-stuffing\/","url_meta":{"origin":128,"position":4},"title":"kale and caramelized onion stuffing","author":"wvallen","date":"November 28, 2019","format":false,"excerpt":"https:\/\/smittenkitchen.com\/2015\/11\/kale-and-caramelized-onion-stuffing\/ \u00a0 Technically, this is dressing. Stuffing is cooked inside the bird, dressing, on the outside. Serves 8 1 1\/4-pound (20 ounce) round of sourdough or dense country-style white bread 1\/2 cup olive oil, divided 3 tablespoons unsalted butter, divided 3 medium yellow onions, thinly sliced in half-moons Kosher salt\u2026","rel":"","context":"In \"thanksgiving2019\"","block_context":{"text":"thanksgiving2019","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/thanksgiving2019\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":211,"url":"https:\/\/marcam2.com\/bluemartinis\/2015\/03\/04\/chickpea-saffron-stew\/","url_meta":{"origin":128,"position":5},"title":"chickpea & saffron stew","author":"wvallen","date":"March 4, 2015","format":false,"excerpt":"Serves:\u00a0serves 3-4 Ingredients 4 tablespoons olive oil 3 shallots (or 1 small onion), chopped 3-4 cloves of garlic 2 teaspoon cumin 3 teaspoons paprika (I used a combo of sweet & smoked, but use what you have) 2-4 tablespoons sherry vinegar (depending on how much tang you like) 1 28-oz\u2026","rel":"","context":"In \"soup\"","block_context":{"text":"soup","link":"https:\/\/marcam2.com\/bluemartinis\/tag\/soup\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/comments?post=128"}],"version-history":[{"count":0,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/posts\/128\/revisions"}],"wp:attachment":[{"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/media?parent=128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/categories?post=128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcam2.com\/bluemartinis\/wp-json\/wp\/v2\/tags?post=128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}