gluten-free Archives - Page 3 of 3 - grace grits and gardening

This light recipe is perfect with summer seafood and barbecue menus. Vegetarian/Vegan-Friendly/Gluten-Free – what’s not to love?

Ingredients

1 cup cherry tomatoes
1 small white onion, diced
2 cloves garlic, chopped
1 package frozen edamame
1 cup fresh corn kernels
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
Tablespoon sesame oil
1 diced jalapeño pepper (optional)
sea salt and pepper to taste

Method

In a skillet, stir fry onion and garlic in oil until softened (about 1 minute). Add corn and edamame and lightly stir-fry 2-3 minutes.

Remove to a mixing bowl and let cool. Toss in cherry tomatoes, parsley, basil jalapeño, salt and pepper.

Refrigerate until serving.

Enjoy!

talya
Grace Grits & Gardening

As promised on my Grace Grits Facebook page here is the recipe for quite possibly THE best black-eyed peas ever. Spicy Ginger Black-Eyed Peas!

And I’ve eaten a bunch of peas.

Ingredients

2 cups dried peas

1 Tablespoon coconut oil

1/2 cup chopped green onions

2 cloves garlic

1 diced orange bell pepper (or yellow or red)

1 diced jalapeño pepper (less if you don’t like hot)

1/2 teaspoon of ground ginger

fresh ground pepper to taste

sea salt (optional)

Soak the peas overnight. Drain. Cover in fresh water (about 6 cups) and bring to a boil. Reduce heat and simmer approximately 2 hours until soft.

When the peas are almost done, melt coconut oil in a skillet. Add onions and cook until softened. Add peppers, ginger, garlic and pepper. Continue cooking 3-4 minutes.