TEXAS CAVIAR

 TEXAS CAVIAR

INGREDIENTS: 

CAVIAR: 1 CAN RINSED BLACK EYED PEAS, 1 CAN RINSED BLACK BEANS, 1 SMALL CAN OF GREEN CHILES, 1 CAN SMALL DICED FIRE ROASTED TOMATOES, 1 DICED RED PEPPER, 1 DICED RED ONION, 1 SMALL BAG OF FROZEN CORN THAWED

DRESSING: 1/2 CUP OLIVE OIL, 1/3 CUP FRESH SQUEEZED LIME JUICE, 1/2 TSP SALT AND PEPPER, 1 CLOVE CRUSHED GARLIC

MIX EVERYTHING AND ENJOY!

ASIAN INSPIRED BABY BOK CHOY

 BABY BOK CHOY

INGREDIENTS:

ONE POUND OR SO OF BABY BOK CUT IN HALF. 1 TBS SOY, 1 TBS WATER, 1/2 TBS RICE VINEGAR, 1/2 TSP HONEY 1/4 TSP SESAME OIL, 1 CLOVE CRUSHED GARLIC, 2 TSP OLIVE OIL

GARNISH: RED PEPPER FLAKES AND SESAME SEEDS

SEAR THE BABY BOK ON A MEDIUM HIGH HEAT IN THE OLIVE OIL FOR 2 MINUTES PER SIDE. MIX EVERYTHING ELSE AND POUR ON TOP. MIX THOROUGHLY AND GARNISH WITH THE SESAME SEEDS. 

CAMPERS COLESLAW

 CAMPERS COLESLAW

INGREDIENTS:  8 CUPS SHREDDED CABBAGE, 1 SMALL PURPLE ONION SLICED THIN, 1 CARROT SHREDDED, 1 THINLY SLICED CELERY, 1 CUP WHITE SUGAR, 1/2 CUP WHITE VINEGAR, 1/2 CUP LIGHT OLIVE OIL, 1 TSP EACH SALT AND PEPPER

PUT SALT, PEPPER, SUGAR, OIL AND VINEGAR IN A SMALL SAUCEPAN AND COOK ON LOW STIRRING CONTINUOUSLY UNTIL SUGAR DISSOLVES.  SET ASIDE AND COOL COMPLETELY.

GET ALL YOUR VEGGIES TOGETHER. ADD THE DRESSING AND MIX THOROUGHLY.

COOL IN THE FRIDGE UNTIL YOU'RE READY TO EAT