Black-eyed Pea Soup (Cajun-inspired, Vegetarian)

Pot of black-eyed pea soup with a wooden spoon

I grew up eating black-eyed peas and cornbread on New Year’s day, but wishing for good luck and prosperity are not the only reasons to try this recipe. It’s simple, substantial, and flavorful. You can also make it with fresh or frozen vegetables. I made this batch with celeriac from the freezer, frozen bell peppers, […]

Fattoush Salad with Black-eyed Peas

Large wood salad bowl full of fattoush salad

Fattoush is a middle eastern salad with cucumbers, tomatoes, toasted pita, and a fresh lemon vinaigrette. As with all salads, the ingredients are flexible, but black-eyed peas make it feel like a festive meal.  A note about kitchen staples: If you’ve downloaded the Vinegar Home Kitchen Staples Checklist, you may have noticed that black-eyed peas […]

Summer Succotash with Swiss Chard

Bowl of succotash

Succotash always comes to mind when zucchini and tomatoes are in abundance and I have leftover sweet corn. I recommend cooking fresh sweet corn the same day you get it and making a couple of extra ears while you’re at it—that way you can plan to make succotash the next day. I like to add […]

Roasted Chickpeas (a.k.a. garbanzo beans)

Roasted chickpeas spread across a what surface

Roasted chickpeas become chewy and a little crispy, and you can season them however you like, with your favorite herbs and spices. Try them in salads, pita sandwiches, pack them in lunches or serve them as appetizers.   Big Picture You’ll drain and dry the chickpeas really well, lay them out on a parchment-lined baking […]

Top 5 Things to Keep in Your Freezer

Overhead shot of bags and containers in a freezer drawer

If I had to choose between owning a dishwasher or a freezer, I’d definitely choose a freezer. It helps us be more resourceful, minimize food waste and enjoy seasonal foods year-round  — what Vinegar Home is all about!  I’ll write another post at some point with tips for organizing your freezer, but the most important […]

Red Lentil Soup

I keep my pantry well-stocked with dried beans of all kinds. To me, they are the epitome of a resourceful food (next to vinegar of course!). Garbanzo and black beans are my mainstay, but having a variety of beans on hand keeps things interesting. Red lentils don’t need soaking and cook up fast. They get […]

Dragon Tongue Bean

Dragon Tongue Bean

Dragon Tongue Bean Veggie Type: Legume Season: Summer Peak months: July-October Uses: These beautiful beans can be eaten either raw or cooked, but be warned that the colors will fade with cooking! Try them mixed in a summer-vegetable-filled bean salad with cherry tomatoes. Dragon Tongue Bean Inspiration More dragon tongue bean inspiration coming soon! Let […]

Romano Green Bean

romano green beans

Romano Green Bean Veggie Type: Legume Season: Summer Peak months: July-August Uses: Romano beans can be prepared any way green beans can be prepared, but they hold up better to cooking, making them even more versatile. Try them grilled with other summer veggies or stir-fried and served on rice. Romano Green Bean Inspiration More romano […]