I haven't played with local produce much this summer, which makes me sad, so when my summer of weddings concluded last week, I stopped at my favorite produce stand after work, picked up some pink-eyed peas and other veggies, and entered culinary creativity mode.
1. Boiled Pink-Eyed Peas
I just boiled them plain because I wanted to mix them with other veggies, but if you want them to actually have decent flavor, try some onion and garlic in the mix.
2. Pink-Eyed Pea Succotash Salad
Peas+Corn+Tomatoes+Onion+Garlic+Lemon Juice+Olive Oil+Salt+Pepper
This is a loose cousin of the traditional hot bean-and-corn medley that is succotash. I love how veggies have so much fresh flavor that they just require a tad bit of oil and vinegar (or lemon juice) to make a lettuce-free salad. We ate it with grilled chicken for dinner, and then I chopped some of the chicken and mixed it with the salad for lunch the next day.
3. Pink-Eyed Pea Salsa
I like to mix pink-eyeds (or black-eyeds) into salsa to add texture and taste. It also makes it heartier so that I can eat chips and salsa with a salad and feel like I had a full meal.