Orange & Onion Salad on Greens

"In this New Year when things seem to be fresh, and at the time that is often referred to as citrus season, this salad perks up your palate and your plate. May the brightness of this dish bring all good things to you in the same way."

-- Jill Nussinow, "The Veggie Queen"
Serves 4-6

  • 3 cups spinach or mixed baby greens, such as mustard, arugula, dandelion
  • 2 medium to large navel or blood oranges
  • 1/2 medium red onion, thinly sliced into rings
  • 1 teaspoon orange zest
  • 2 tablespoons rice wine vinegar
  • Pinch of guar or xanthan gum, if available or 1 teaspoon Dijon mustard
  • 2 tablespoons garlic or regular chives, minced or green onions
  • 1/2 teaspoon salt (optional)
  • Pinch of cayenne (optional)
  • Black pepper to taste
Wash greens and dry them in a spinner. Wrap loosely in a damp towel and refrigerate.

Zest oranges, then remove sections from oranges by cutting off the ends. Slice down the sides of the oranges, removing the peel and underlying white pith. With the orange flesh exposed, run the knife inside the membrane on each side of the section. Remove section and put in a non-reactive bowl like glass or stainless steel. Alternatively, you may remove the ends of the oranges and cut the orange crosswise into whole sections. Toss the onion with the rice vinegar to draw out its pink color. Set aside.

Combine ingredients orange zest through black pepper to make the dressing. Put greens in the bottom of a large bowl. Remove onions from vinegar. Toss the oranges with the dressing. Arrange the oranges and onions on top of greens.
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© 2021 by Jill Nussinow.
Taken from Vegetables Get The Royal Treatment" by Jill Nussinow. Photo by Jill Nussinow.
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A bowl of Smoky Sweet Black Eyed Peas and Greens.

Smoky Sweet Black Eyed Peas & Greens

"I love black-eyed peas and I don’t just reserve them for New Year’s luck. Any day that I can eat them is a lucky day. However, it is said that eating black eyed peas and greens will bring you luck. They might also bring you health. It seems worth a try."

-- Jill Nussinow, "The Veggie Queen"
Serves 4-6

  • 1 teaspoon oil (optional)
  • 1 medium to large onion, thinly sliced
  • 2–3 cloves garlic, minced
  • 1 cup diced red pepper
  • 1 small jalapeno or other hot chile, minced
  • 1–2 teaspoons smoked paprika
  • 1–2 teaspoons chili powder
  • 1 1/2 cups dried black-eyed peas, soaked overnight and drained
  • 4 dates, chopped fine
  • 3 cups water plus more as needed
  • 1 (15-ounce) can Fire Roasted tomatoes with green chilies
  • 2 cups chopped greens such as kale, collards or Swiss chard
Heat a large saucepan over medium heat. Dry sauté the onion for a few minutes, adding some of the water if the onion starts to stick. Add the garlic and peppers and sauté for another minute. Add the smoked paprika and chili powder along with the peas and dates. Stir to coat them and then add the water to cover them. Bring to a boil and reduce the heat to a simmer. Put a lid on, keeping it slightly ajar. Cook by simmering, keeping the peas covered with water, for 35–45 minutes until they are cooked through and almost all of the water has been absorbed. Drain any excess water. Add the tomatoes and greens and cook for another 5 minutes or more until the greens are wilted. Add salt to taste.

Note: The pea mixture can be pressure cooked up until the point where you add the tomatoes. It will require 1 1/2 cups water, under pressure for just 3 minutes with a natural pressure release. You can add the tomatoes and greens and pressure cook for 1 more minute, or simmer on the stove top for a few minutes. Or if you buy frozen or canned black eyed peas, use far less water, about 1/2 cup, and all the other ingredients and cook.
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© 2020 by Jill Nussinow.
Adapted from "Nutrition CHAMPS: The Veggie Queen's Guide to Eating and Cooking for Optimum Health, Happiness, Energy & Vitality Cookbook" by Jill Nussinow. Photo by Kathy Hester.
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