Cool Summer Entertaining
When the mercury rises around the country and everyone else races outside to light the grill, the very last thing on our minds is turning up the heat in the kitchen by preparing long, complicated meal...
Ingredients
SERVINGS: Serves 4-6
- 1 cup dried black-eyed peas
- 3 cups water
- 2 sprigs fresh rosemary, needles only, minced
- 2 tablespoons Queen Creek Tuscan Estate olive oil
- 2 tablespoons red wine vinegar
- Sea salt and freshly ground black pepper
Instructions
Bring black-eyed peas and water to a simmer in a saucepan. Cover and reduce heat to low, cooking until they are fork-tender, about 20–30 minutes. Drain and rinse in cool water. Place in a covered container in refrigerator until ready to serve.
Meanwhile, whisk together the rosemary, olive oil and vinegar. Season generously with salt and pepper.
When you're ready to serve, toss the black-eyed peas with the dressing.
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