Caribbean Rice, Squash, and Peas, Zucchini Walnut Fritters, and Roasted Baby Potatoes...

A seemingly odd hodge-podge of side-dishes, Caribbean Rice, Squash, and Peas {page 268}, Zucchini Walnut Fritters {page 385} and Roasted Baby Potatoes with Spinach, Olives, and Grape Tomatoes {page 376} came together to make an easy, satisfying, and delicious meal.

Caribbean Rice, Squash, and Peas was a rice pilaf which included some flavors of the Caribbean, along with black-eyed peas and gems of tender butternut squash. The textures and flavors worked well together, although it was a little bland. Some additional seasonings and liberal addition of salt saved the dish and made it pleasant to eat. A great staple.

In Zucchini Walnut Fritters, I found yet another recipe in this book that is going to grace my table repeatedly. Easy to put together, these little fritters were crunchy on the outside, tender on the inside, and full of wonderful flavor. Everyone at the table absolutely loved them, including Supertoddler, Ninjahusband, and the Wondersisters. We all wished that I'd made a double batch, as we were hankering for seconds.

I love roasted vegetables, and Roasted Baby Potatoes with Spinach, Olives, and Grape Tomatoes was a fun variation on the standard. I didn't have the Savory herb called for {speaking of which...wtf is Savory? I'm beginning to think it doesn't exist. I have never been able to find it any ANY store.} I used a garlic and herb seasoning instead. The tomatoes and spinach went really well with the potatoes. I found the olives to be a little overpowering and distracting, but they were good for color, and added an interesting flavor note.

Over all, the dinner was delicious, and came together relatively quickly, despite the number of dishes. It is definitely something I would make again, either in whole or in part.

-- Your Friendly Neighborhood Batgirl

Brown Rice Salad with Black-Eyed Peas

Having missed the requisite black-eyed peas and greens last New Year's Day, there wasn't a chance I'd let another new year dawn without them. I was surprised to find only one recipe in the book using this important and versatile little bean--Brown Rice Salad with Black-Eyed Peas (p85). Thankfully, it's a recipe that lends itself well to New Year's Day consumption.

In the recipe introduction Robin states this "is a deliciously easy way to serve the traditional New Year's dish," and I wholeheartedly agree. Once you've got your peas and rice cooked, this salad comes together lickety split. The only modifications I made were to add some lightly roasted kale and spinach, and since I was out of fresh parsley, I skipped it. Next go round I'll make sure to have the parsley because it really would have brightened things up. Aside from the rice and black-eyed peas, without which you wouldn't have a salad of course, the ingredient that makes this dish is the toasted pecans. In fact, EXTRA pecans would make it even better!

Robin also states that the dish "can" be made in advance of serving, but my recommendation is to definitely make it ahead and let marinate. Mr. V and Grandma V both thought it quite good, in fact Mr. V had three (yes three!) bowls and had some again the next day. I didn't particularly care for the dish until it had been in the fridge for a good hour. I could taste the olive oil too much and things seemed a bit disparate, but once everything had hung out together for a while, this salad came together in a most wonderful way. I most certainly won't be waiting another year to have this again.

--The Divine Miss V