Bring the water to a boil in a large pot.
Once the water is boiling, add the black eyed peas. Cook them until fork tender, but not mushy, about 30-40 minutes.
Drain the black eyed peas in a colander and run under cold water until cool.
In a large bowl, combine vinegar, mustard, garlic, salt and pepper. Slowly add olive oil while continuing to whisk, until dressing is combined.
Add remaining ingredients, including the black eyed peas, to the dressing and toss to coat. Serve chilled.
Heat a medium saucepan over medium-high heat and add the oil. When the oil is hot, add the carrots.
Cook until soft, about 3-5 minutes, and then add in the garlic. Cook for another 30 seconds.
Add the salt, pepper, and rice. Stir the rice, making sure that each grain is coated in oil. Continue to cook, stirring often, until the edges of the rice begin to turn translucnet and the mixture begins to smell toasted, about 3 minutes.
Add the stock and bring to a simmer, then reduce the heat to low and cover with a tight-fitting lid. Do not stir once stock has been added.
Cook rice covered until the liquid is absorbed and the rice is tender, about 12-15 minutes.
Remove the pot from heat and fluff with a fork. For fluffier rice, cover pot with a clean dish towel and seal with the lid for 5 minutes. Once done, gently fold in the parlsey and serve.
Crack cardamom pods open by crushing with the side of a knife.
Put oil in a medium saucepot and heat on medium-low heat. Add cumin seeds and cardamom pods and stir for 20 seconds until fragrant, taking care not to burn. Remove cardamom pods with slotted spoon.
Add onion and cook for 5-7 minutes until lightly browned. (**If using ground spices, sauté onion first and then add spices.)
Add rice to the pot and stir, cooking for about 3 minutes to toast.
Add the stock and salt and bring to a boil. Cover and turn heat to low. Simmer until rice is tender, about 40-45 minutes. Do not stir!
In the last 2 minutes, add the peas to heat through.
Turn heat off and fluff with a fork to incorporate peas.
Preheat a pot over medium-high heat. Add the olive oil and shallots. Sauté the shallots in the pot for 2-3 minutes until fragrant. Add the garlic and sauté for an additional minute.
Add the vegetable broth. Bring the broth to a boil then add the Moroccan couscous. Immediately remove the pot from heat and cover. Let the pot sit for 10 minutes.
***If you are using Israeli couscous: Add vegetable broth and bring to a boil. Stir in Israeli couscous. Simmer for 7 minutes, then turn off the heat, cover, and let sit for 7 minutes.
Remove the lid and use a fork to fluff the couscous. Once fluffed, transfer the couscous on to a sheet pan and let it cool, approximately 5 minutes.
Place the cooled couscous in a mixing bowl and toss with salt, pepper, nuts, raisins, parsley, and green onion. Serve warm or cold.
To thaw the corn, soak in cold water in a small bowl and set aside.
In a bowl combine the olive oil, lime juice, lime zest, salt, garlic powder, and black pepper. Whisk to combine.
Drain the corn and ensure it is fully thawed.
Combine the red bell pepper, green onions, black beans, and cilantro with the corn and dressing. Use a wooden spoon or rubber spatula to toss to coat. Serve cold.
Gather all ingredients and equipment.
Place the rice in a mesh colander and rinse under cold water.
Put the rice and water in a medium sauce pot, on medium-high heat, and stir.
Bring the liquid to a boil.
Once boiling, reduce the heat to low and cover the rice.
Simmer the rice for 30 minutes and taste the rice to see if it is still crunchy. If so, check for water on the bottom of the pot. Add 1/4 cup of water if all the water has been absorbed and continue to cook. If it is cooked and the water is absorbed, turn off the heat.
While the rice is cooking, prepare the remaining ingredients.
Finely chop the cilantro leaves. Juice the lime. Set both aside.
When the rice is a good consistency, turn off the heat and keep it covered for 10 minutes.
Fluff the rice with a fork.
Add the cilanto, lime juice, and salt and enjoy!
Place a large skillet over medium-high heat. Add the olive oil and onion and cook until the onion starts to become translucent, about 4-5 minutes.
Add the garlic and jalapeño and sauté until fragrant, about 2-3 minutes.
Add the remaining ingredients and cook for an additional 10 minutes, stirring frequently.
Remove the pan from the heat and serve.
Preheat oven to 425°F (220°C).
Cut sweet potatoes into 1/2 inch sticks. Try to keep all of the cuts around the same size to assure that they cook evenly.
In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper.
Line a baking sheet with foil and grease with pan spray. Place the sweet potato fries onto the baking sheet, being careful that they are not overlapping one another.
Spray sweet potatoes with spray oil and immediately place bake for 20-25 minutes or until golden brown. Flip fries once halfway through baking.
Serve immediately.
Fill a large pot with water and bring to a boil.
Add the sweet potatoes and boil until they are soft, about 15 minutes.
Drain the sweet potatoes into a medium mixing bowl and add the salt, pepper, butter, and yogurt.
Mash with a fork or potato masher until smooth. As you are mashing, slowly add in the milk. Do not overmash or the yams will become pasty.
Serve warm.
Gather all ingredients and equipment.
Rinse the rice under cold water in a colander.
Put the rice and water in a medium sauce pot on medium-high heat. Stir.
Bring the liquid to a boil.
Once boiling, reduce the heat to low and cover the rice.
Simmer the rice for about 30 minutes. At that point, taste the rice to see if it is still crunchy. If so, check for water on the bottom of the pot; add 1/4 cup of water if all the water has been absorbed and continue to cook. If it is cooked and the water is absorbed, turn off the heat.
When the rice is a good consistency, turn off the heat and keep it covered for 10 minutes.
After sitting, fluff the rice with a fork and serve.
